Even the most careful eaters and cooks let their inner portion police take a holiday. And that's when the calories pile on.
- Here's the beef: Cuts at supermarkets look like cuts at steak houses—too big. Even leaner tenderloins average about 8 ounces. Grill your steak of choice, let it rest a bit, and then thinly slice. Take a few pieces for dinner (weigh them until you can eyeball the portion), and save the leftovers for lunch. One 14-ounce steak will yield 3 full servings of meat.
- Slice a 10-ounce supermarket chicken breast in half lengthwise into two 5-ounce cutlets (they'll cook faster, too). Or try a thigh, a smaller, juicier choice with only 1 additional gram of sat fat per ounce.
- Try the smaller-plate trick. Those smaller cuts won't look so diminutive on 8-inch lunch plates.
- Buy bone-in. Bones take up space and weight (and sometimes add flavor), so there is less meat to eat.