- Always grill meat and sausages rather than frying. Trim off excess
fat before cooking
- Always remove the skin from chicken and don’t
eat the crackling on pork!
- If you do fry, use a little sunflower oil. With many meats there
is no need to add any extra fat. Cook over a low heat to start with
to release the natural fat to fry in. Drain foods well before serving.
- Keep a supply of canned fish like tuna or sardines. Sardines make
a very good lunch dish on wholemeal toast or used as a jacket potato
filling.
- Poached fruit like apples, pears, plums and peaches make ideal desserts.
Peel, core and slice. Poach in a little fruit juice such as apple
or orange. Freeze any left over for another day.
- Add extra chopped vegetables like celery, carrots, mushrooms or peas
to stews and casseroles. Add mashed swede or carrot to mashed potatoes.
- Unsalted nuts make a very good snack or add them
chopped to homemade stuffing, toppings with cottage cheese, salads and
desserts.
- Stir-fry dishes are quick to make and save on washing up. Stir-fry
thin strips of beef or chicken with lots of colourful vegetables like
carrots, leeks, broccoli, courgette, mushrooms, peppers, spring onions
and French beans in a large frying pan or wok
- If you do not feel like cooking, pile salad and
a mixture of fruit like banana and apple, on a piece of wholemeal bread.
- Dried fruits like sultanas, apricots, prunes are light and easy to
eat. Soak some dried prunes over night for a delicious breakfast treat
served with plain yoghurt
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