Here is an excellent help-your-heart cooking technique. With it, you'll find that you can cook your favorite dishes to perfection so they'll give you the flavor without the fat.
Sautéing
Leave it to the French to invent a cooking method this wonderful! Sautéing comes from the French word "sauter," meaning "to jump." It's a pan method that uses little or no fat. Meat, fish, poultry or vegetables are cooked in an open skillet over high temperatures. The food is constantly agitated or made to jump in the pan to keep it from sticking.
Sautéing with herbs and spices brings out flavor - and all you need is a little unsaturated oil rubbed onto the pan with a paper towel. Even better: use nonstick vegetable oil spray or sauté in a small amount of broth or wine.
