InternetMom13

Herbs can add alot of flavor to lowfat foods. Use them both in your cooking and instead of the salt shaker at the table.

Place a rack in the bottom of your pan so the meat or poultry doesn´t sit in its own fat drippings. For basting, use fat-free liquids like wine, lemon juice, or soy sauce.

Use en stock instead of butter or milk when whipping up mashed potatoes.

Stir fry in en stock rather than oil. This also adds more flavor.

When you cook ground beef or ground sausage, after you have cooked the meat, place it in a colander, and rinse under warm water. It doesn´t effect the taste, and removes the excess fat.

To remove oils or salty liquids, drain tuna, then add water to the can, drain again to rinse. This also works for salmon and sardines.

Pureed prunes or applesauce can also serve to replace much of the fat in baking.

Remove fat from soups and stews by wrapping ice cubes in cheesecloth or paper towel and skim over the top of the pot.
Fat will also cling to lettuce leaves.

Use pureed cooked vegetables to thicken sauces and soups rather than the more traditional high fat alternatives.

Use plain yogurt instead of sour cream for vegetable dips. Great taste, less calories and fat. Substitute half plain yogurt for mayonnaise in like tuna, en or egg salad.