• Use nonstick vegetable sprays.
• Use nonstick pans.
• Try margarine containing plant sterols and stanols.
• Use fat-free and reduced-fat salad dressings and mayonnaise.
• Use lean cuts of meat, skinless poultry, fish, and seafood.
• Use nonfat and reduced-fat dairy foods.
• Use evaporated skim milk instead of cream.
• Use 2 egg whites or 1⁄4 cup egg for each whole egg.
• Chill soups and stews to remove fat.
• Drain and rinse ground beef in a colander.
• Bake, broil, grill, boil, and microwave instead of frying.
• Cut fat in recipes by one-fourth or one-third.
• Season vegetables with fat-free low-sodium broth or bouillon.

Elaine Softley, Helen Jones, Shonda Miller, and Marilyn Agee, all Regional Extension Agents, Human Nutrition, Diet, and Health, Auburn University

New June 2021, Right Bite: Consuming the Right Fats, But not too Much, FCS-2535