Meat and Others

(2-3 servings)

• Choose fish and poultry more often. Remove the skin from chicken and turkey
• Select lean cuts of beef, veal, pork or wild game.
• Trim all visable fat from meat.
• Bake, roast, broil, grill, or boil instead of frying or adding fat.
   

A serving can be:

• 2 to 3 oz. cooked lean meat, poultry, or fish
• 1/2 to 3/4 cup tuna or cottage cheese
• 2 to 3 oz. cheese
• 1 egg*
• 2 Tbsp. peanut butter*
• 4 oz. tofu*

* equivalent to 1 oz. of meat