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style is fast, easy and can be Ain. Use these basic tips for success:
• Prepare meals using basic ingredients. This way you control the ingredients and avoid hidden calories often found in prepared foods and mixes.
• Take advantage of low-calorie ingredients. Substitute tomato juice for tomato sauce; buttermilk, skim milk or nonfat dry milk for whole milk or cream; low-fat yogurt for sour cream; cottage cheese for cream cheese.
• Rely on herbs and spices for seasoning, rather than butter or margarine, heavy sauces and gravies.
• Limit the use of fat or sugar in cooking.
• Trim outside fat from beef cuts before cooking, and trim any separable (inside) fat before eating.
• Bake, broil or roast on a rack, so beef will remain above drippings.
• Pour off all drippings when browning beef for stew, pot roast or, ground beef.
• Pan-broil rather than pan-fry. In pan-broiling, no fat is added and drippings are removed as they accumulate.
• Select lean beef cuts and extralean ground beef (80-85 percent lean).
• Remove the layer of fat from soups or stews after cooling.
• Stir-fry beef with a minimum amount of oil, or use a non-stick skillet to keep the cooking light and the calories down.
• Use wine, vinegar or lemon juice as a base for an oil-free mari^ nade that helps tenderize lean cuts of meat.
Enjoy cooking light with beef using these two recipes:
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