Eat a variety of foods from the protein foods group each week. Experiment with main dishes made with beans or peas, nuts, soy and seafood.
Choose lean or low-fat cuts of meat like round or sirloin and ground beef that is at least 90 percent lean. Trim or drain fat from meat and remove poultry skin.
Try grilling, broiling, roasting or baking. They don’t add extra fat. Some lean meats need slow, moist cooking to be tender. Try a slow cooker for them. Avoid breading meat or poultry, which adds calories.