Low Fat Recipes

The Low Fat Kitchen

When cutting fat from your diet, it's important to practice food label-reading skills. Check food labels for fat concentration and take a look at the list of ingredients - which usually is found near the bottom of the label or on the side panel. Ingredients are listed in order of predominance, so pay special attention to the first two.

When choosing a spread for bread or vegetables, make sure it only has two grams or less of fat per serving. Tub or liquid margarine is usually lowest in saturated fat. Diet or whipped margarine or butter is low in both fat and calories. Use them primarily for spreading.

Make sure your pantry is well stocked with pasta, rice and grain products, especially whole grains, which provide fiber. These foods are naturally low in fat and high in complex carbohydrates.

Keep your refrigerator supplied with a variety of fruits and vegetables - if you wash and cut them into serving pieces, they are more likely to be chosen for quick snacks and meals on the run. Many make wonderful, sweet and very tasty desserts.

Meats should be lean and well trimmed. Heavily marbled meats will be tender, but loaded with fat. Buy more fish and poultry. Beware of processed lunch meats - they are often high in fat and sodium. Your best bets are lean sliced poultry and meats, like roast beef and ham. Look for meats that have less than three grams of fat per ounce.

Cooking with less fat and fewer calories is a snap with great recipes (like ours *wink*) to help you along the way. Soon you'll have the art of recipe modification, which simply means making substitutions and obtaining a bit of food knowledge for good decision making power.

The Low Fat Recipes

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