Food Preparation Restaurant Eating/Take-Out

* Use low fat cooking techniques such as baking, grilling, boiling, poaching, broiling, roasting, steaming or microwaving barring extra fat.
* Avoid or restriction frying.
* Place meat on a rack so the fats will drain off throughout cooking.
* Remove skin from poultry earlier than cooking.
* Trim all visible fats from food (i.e. hen and meat) earlier than cooking.
* Use non-stick cookware or cooking sprays.
* Use egg whites or egg alternative in location of complete eggs.
* Season food with spices, butter flavoring (such as Butter Buds), lemon or low-fat dressings.
* Limit high-fat sauces or gravies such as sour cream, ordinary salad dressings, full-fat gravy, and cream
or cheese sauces (such as Hollandaise or Alfredo sauce).
* Use a sugar substitute in place of sugar. Replace sugar in recipes with a sugar substitute that can be used in baking or cooking.

Restaurant Eating/Take-Out

* Limit appetizers, bread with butter, and chips.
* Select a salad with light dressing on the side or broth-based soup as your first course.
* Choose meals organized the use of low fat cooking methods.
* Place a element of your meal in a take-home container before you begin eating.
* Share an entree with a friend.
* Consider buying a pocket-sized calorie counter e book to help make healthy
choices.