For gravies or sauces. If you are making pan gravy, first skim the fat off pan drippings. For cream or white sauces, use fat-free milk and soft tub margarine.
For dressings or stuffing. Add low-sodium broth or pan drippings with the fat skimmed off instead of lard or butter. Use herbs and spices and a whole grain bread for added flavor.
For biscuits. Use vegetable oil instead of lard or butter and fat-free milk or 1% buttermilk instead of regular milk.
For greens. Use skin-free smoked turkey, liquid smoke, fat-free bacon bits, or low-fat bacon instead of fatty meats.
For sweet potato pie. Mash sweet potato with orange juice concentrate, nutmeg, vanilla, cinnamon, and only one egg. Leave out the butter.
For cakes, cookies, quick breads, and pancakes. Use egg whites or egg substitute instead of whole eggs. Two egg whites can be substituted in many recipes for one whole egg. Use applesauce instead of some of the fat.
For meats and poultry (chicken and turkey). Trim away all of the visible fat from meats and poultry before cooking. Drain off any fat that appears during cooking.
Meat and poultry.Chill meat and poultry broth until fat becomes solid. Skim off fat before using the broth.
Breading.Skip or limit the breading on meat, poultry, or fish. Breading adds fat and calories. It will also cause the food to soak up more fat during frying.