Develop an eye for size. Portion control is just as important as buying and preparing lean. 3-ounce serving of meat, fish or poultry is about the size of a deck of cards. Rub it on. Try experimenting with rubs and marinades.
Rubs are blends of dried herbs and spices that flavor the exterior of meat as it cooks.
Marinades, made with herbs, spices and an acidic liquid like wine vinegar or lemon juice, enhance the flavor of meats. Season some chopped vegetables, such as zucchini, colorful bell peppers and eggplant, with basil, parsley, onion and garlic. Wrap veggies in foil coated with cooking spray and grill for 10-15 minutes. Ba lance your grilled meal by serving low-fat frozen yogurt with grilled apple, peach or pear halves. Barbecuing is simple if you know your way around the grill.