Trimming:

• Remove skin/fat from poultry, trim fat from meat

Tenderizing: helps retain the juiciness of the meat, poultry, or fish

• Pound or grind the meat with a mallet.
• Try long, slow cooking with moist heat or braising.
• Marinate the meat in tomato juice, wine, soy sauce, vinegar, lemon juice, limejuice fat free or diet salad dressings or low fat marinades.
• Use meat tenderizers.

Pan Broiling:

Use a non-stick pan or cooking spray in a frying pan, add meat, poultry, or fish and then cook on the stovetop. You can also add water, chicken broth, or wine to prevent any sticking and add flavor.

Oven Frying:

Dip fish or chicken into evaporated skim milk, coat with crumb coating like bread crumbs or crunched up flake cereal, drizzle it with 1 tablespoon of oil per pound and bake at 450 degrees.

Broiling, Baking, Roasting:

Use a rack to help fat drain away from the meat. Use non-stick sprays to coat pans.

Sautéing:

Use a non-stick pan with a minimum amount of fat (1 tsp or use non-stick spray). This works well for vegetables, boneless chicken, scallops, or fish fillets.

Barbeque:

Try to use fat free or low fat sauces.

Steaming:
Put vegetables or fish in a steamer. Wrap fish in foil or parchment.

Poaching:

Prepare chicken or fish in wine, juice, broth, or bouillon.