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If you're still not sure, then ask your server how the entrée you're interested in is prepared. When the food comes, trim off any visible fat and eat a portion of meat that's only about the size of a deck of cards. If you're at a steakhouse that serves a 6-ounce sirloin - likely the smallest piece of meat on the menu - then that means eating only half of what's on the plate. Mind those "healthy" sides, too. They might be slathered in butter or oil. Grilled veggies get a 100-calorie and 10-fat gram increase when restaurants add butter. Ask for some lemons and fresh-ground pepper, and season them yourself.
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