Trim skin and all fat off chicken

Trim as much fat as possible off other meats

Serve lots of vegetables and fruits

Use Soy products

— Roasted beans make great snacks

— Vanilla Soy Milk energizes cereal

Meat substitutes lower fat intake

Cheese substitutes lower calories

Choose low calorie and low fat snacks

Low fat can mean high calorie, check labels

Cook WITH the family, not just FOR them

Eat AT THE TABLE

— Regularly

— As often as possible

— For holidays and celebrations

Set behavior policies

Teach table manners (formal and informal)

Discuss POSITIVE subjects only

Listen to everyone

Schedule "invite a friend nights"

— Kids take turns asking friends

— Kids choose menus and cook food

— Adults take turns, too

Use small amounts of leftover food in casseroles

Save pan juices for use in gravies, casseroles, and soups

— Freeze pan juices in an ice cube tray

— Store in a plastic freezer bag for easy access

Use spices beyond Cinnamon and Bay Leaves

— Try Mace or Cardamom

— Try red pepper and dried mustard

— Read labels to determine usage

— Buy small quantities

Keep antibacterial liquid soap at the sink

Wash your hands

— Before cooking

— While cooking

— Between foods

— After cooking

Wash vegetables and fruits

— Use pan of water with 1/2 cup white vinegar

— Rinse well

— Pat dry with paper towel

Read labels

— Avoid excess salt

— Avoid empty sugar and fat calories

Buy in quantity for lower prices

— Buy what you will use up in a month

Check expiration dates

— Check sale foods that may be near "Sell Before" dates

Keep a grocery list handy

— Record items used up

Select healthy snacks

Keep purchased dates on stored food

— Mark foods put in freezer

— Mark pantry shelf foods

— Use oldest foods first

Click here for a list of pantry items for LEFTOVERS cooking

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