• Healthy Frozen Treats
• Valentine's Day Meal
• Chocolate Raspberry Dreamers
• Bon-Bon Chicken
• Breakfast Burrito and Beyond
• Broke Bean Stew
• 3-Ingredient Meat Loaf
• Olive Chicken Salad Pita
• Asian Crab Salad-Topped Brown Rice Crisps
• Sausage Feta Pepper Bake
• Taste of the Islands Turkey Salad
• Turkey Piccata
• Grilled Turkey Burgers Supreme
• Jennie-O Taco Muffin Recipe
• Cauliflower "Mashed Potatoes"
• Shrimp Ceviche Martini
• Cilantro Roasted Jalapeno Sauce
• Lettuce Wrap Tuna Tacos with Cilantro Jalapeno Sauce
• Easy Creamy Vanilla Peaches
• Black Bean Turkey Chili
• Cooking Bootcamp
• Need a Fast Food Fix?
• All-Star Veggies
• Skimping on Calories
• White House Salad
• It's the Calories, Silly
• Top 20 Evening Snacks
• Quick, Easy Lunches
• Great Grilling Tips!
• Fun Finger Foods
• Crazy Work Schedule?
• Dining Out Tips from Bob
• 10 Easy Low-Cal Desserts

Portion Control

Lesson: Curtis Stone shows off a 3-4 oz. piece of chicken, this is the PROPER portion size!

Fact: Typical restaurants are way off, sometimes two to four times higher than the proper portion size.

Solution: Curtis Stone suggests using a smaller plate. Then draw the plate in quarters where half of the plate should be vegetables, a quarter of the plate should be whole grain starch and a quarter of the plate should be food lower in water. Meanwhile, the vegetables should have a higher water content like green beans, spinach, tomatoes, onions, etc. Use garlic and ginger to make the vegetables more flavorful.

Tip: Compare different sizes of meats that are equal in the same amount of calories. Look for skinless fish, white meat, lean pork tenderloin, very lean red meat such as filet and ground beef.

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