Fried foods may taste good, but the combination of oil and batter pack on extra calories and fat. These low-calorie and low-fat preparation methods will help your food retain nutrients without compromising taste.

Meat and Poultry Don’t chew the fat. Trim visible fat off meat and poultry and remember to take off the skin, except when roasting a whole chicken or turkey. In those cases, leave skin on during cooking and remove before eating. Take it low. Grilling, broiling, roasting, sautéing and baking are low-fat cooking methods that melt away the excess fat.
Vegetables Clean it up. Thoroughly wash vegetables before eating. If they aren’t organic, peel off the skin and discard. Full steam ahead. Vegetables retain more vitamins when steamed than when boiled. Also, slightly cooking veggies, such as carrots, zucchini and broccoli, helps them retain antioxidants.