Meat/Fish/Poultry
- Include grilled or baked fish in your meal plan twice a week.
- Avoid fried fish.
- Choose cuts of beef and pork labeled loin or round in choice or select grades to lower fat intake.
- Choose ground beef that is 92%-95% lean.
- If you are substituting ground turkey for ground beef, look for 95% or higher lean options.
- Skinless chicken breast is lower in fat than dark meat, but dark meat may be easier to digest after weight loss surgery. Bake, broil or cook in a crock pot.
- Rotisserie chicken is a convenient option—pair it with quick stir-fry veggies. Use leftovers to top salads, make chicken salad or add to soup.
- Beans, peas, lentils and tofu are cost-effective sources of protein.
- Stock up on canned tuna, packed in water, when it’s on sale. Avoid the oil-packed versions.
- Buy larger quantities of meat, divide into meal-sized portions and freeze to save money.
