When cooking a dish with both vegetables and meat, reduce the amount of meat by 1/3 and increase the amount of vegetables by 1/3. You won't notice much difference in the meal size or enjoyability but there will be fewer calories and fat.
Use spices and herbs for flavoring rather than butter or rich sauces to spare the calories. Garlic, basil, oregano, and thyme add lots of flavor without the fat.
Eat beef jerky, carrots, other raw veges and celery sticks instead of chips and cookies.
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