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| Meats, Fish and Poultry |
 Choose lean cuts such as beef sirloin, loin, fillet, round, flank.
Trim the fat from red meats before use.
Use skinless poultry.
Choose chicken breast instead of whole chicken.
Remove the skin of chicken before boiling it to cut down on fat and calories.
Cook meats (ground and diced) in a non-stick pan and portion them in freezer bags for later use in order to ease the process of daily cooking.
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