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that uses unsaturated vegetable oils.
Turkey isn’t the only admissable entree. For those who prefer something a little different, Cornish hens might be the answer. Wild duck and pheasant are acceptably lean, as are partridge, quail and other small birds. Venison is very lean, and rabbit, with a flavor somewhat like chicken, has only a fraction of chicken’s fat. But avoid commerciallyraised game animals which have a higher fat content than their cousins from forest and field. American Heart Association Cookbook has several tasty game recipes.
Try not to offset the hearthealthiness of the main course by going overboard on the trimmings. Learn to make a low-fat gravy, and reject that extra helping of dressing. Vegetables are practically fat-free and low in calories, so don’t be bashful about asking for seconds.
But the calorie-conscious should know that butter and cream sauces add unnecessary fat and cholesterol. Flavor with garlic, onion, lemon
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