Skimming off the fat from cooked foods will also save a lot of calories.
Meat that has a little fat or some marbling often produces a more tender result in stews and casseroles than extra lean meat. If you want to take advantage of the tenderness but don't want the extra calories, cook your stews and casseroles one day in advance. Allow to cool and refrigerate. It is then easy to remove all the fat that has risen to the top and hardened leaving a very low-fat meal and saving lots of calories. Re-heat thoroughly before serving, very often the flavour is even better the next day.
Always skim off as much fat as possible from roast meat juices if using to make gravy. A fat seperator jug may help. it allows fat to rise to the surface but has a spout that first pours from the bottom of the jug.
Should you ever fry foods, always drain on kitchen paper before serving.
Tomorrow I'll be talking about Spraying!
Happy cooking.....