Bacon and Eggs - Use Canadian or turkey bacon instead of regular bacon; scramble one egg and two whites (in lieu of two whole eggs) to save 100 calories and four grams of saturated fat.
Meat and Potatoes - Make healthier choices at the meat counter: for example, choose top sirloin or inside round. Substitute fat-free sour cream for whole milk and butter during preparation of mashed potatoes. Use boiled cauliflower for "mock" mashed potatoes.
Ice Cream - Choose ice cream varieties labeled as double- and slow-churned -- they're delicious! This new type of ice cream is even creamier and typically has about half the fat and a third of the calories as regular ice cream. (My top pick: Edy's French Silk -- chocolate heaven!)
Soup - Make condensed soup using water, fat-free evaporated milk, or half water and half 2% instead of whole milk. Broth- and tomato-based soups (such as minestrone) are always lower-calorie choices than cream-based soups.
Pizza - Ask that your pie be prepared with "light" or "half" cheese. Choose few or no meat toppings. Add extra vegetable toppings -- their fiber will help you feel fuller sooner and help prevent overeating. Choose thin or "crispy" crust varieties, or, look for whole grain crust options.
Pot Roast - Trim all visible fat before cooking roast.
Pasta Dishes - Use less butter when tossing with pasta or cut what's called for in a recipe by half. Substitute fat-free half and half for cream, or low-fat milk for whole milk, when making creamy sauces. Use marinara sauce more often and add cooked vegetables to it to make it more filling and nutritious. Switch to whole grain pasta; it saves calories and is better for you than refined pasta. (My pick: Dreamfields brand low carb pasta shells.)
