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 |