Healthy Cooking

• ground beef
• turkey
• short rib
• beef
• lamb
• veal loin
• chicken OR TURKEY PARTS: Chicken or turkey without the skin.
• chuck
• flank steak
• flank steak
• round steaks
• round steaks
• sirloin steak
• bacon : Lean Canadian bacon or ham, fat trimmed
• whole milk
• evaporated low-fat milk
• nonfat dry milk
• evaporated milk CREAM: Low-fat, skim milk evaporated milk.

1. 1. Trim meat of all visible fat.
2. 2. Roast or broil on a rack so fat can drain off.
3. 3. Brown meats and poultry; then pour off fat before continuing to cook in pan.
4. 4. Baste meats in corn oil rather than meat drippings.
5. 5. Make pot roast, soups, and stews a day ahead. Chill and remove congealed fat before reheating.
6. 6. Try a fat separating measuring cup to remove fat when serving gravies and meat juices.
7. 7. Remove the skin from poultry before cooking.

ground beef, turkey, short rib, beef, lamb, veal loin, chicken, chuck, flank steak, flank steak, sirloin steak, bacon, milk, milk, nonfat dry milk, milk cream

Taken from www.yummly.com/recipe/Healthy-Cooking-1658183 (may not work)