I use these low fat cooking techniques to keep the meats that I love in my weight loss diet plan.
Gone are the days where I'd count fried chicken as a healthy source of protein. I still eat lots of lean beef, poultry, and fish, but now I stick to sautéing, poaching, broiling, and roasting. A few of my favorite ways to make my cooking methods even healthier:
- Substitute cooking spray for oil or butter. One tablespoon of oil is 14 grams of fat and a tablespoon of butter has 102 calories (all from fat).
- Don't add breading before you cook—it ups calories without increasing the nutrients.
- Lay off high-sugar, high-fat marinades. Instead, opt for low sodium soy sauce, fruit juices, vinaigrettes or other low-fat salad dressings if you want to give bland protein some kick.
- When in doubt, plop your meat onto a George Foreman indoor griller. The fat collected in the tray always astonishes me!