Browned Meat

Here's a trick to cut calories when you are making a recipe that calls for browned hamburger, sausage etc.

After browning the meat in a pan as you normally would, rather than spooning out excess fat from the pan or just draining it on paper towels, dump the meat into a fine grid colandar and rinse it with HOT water for 30 seconds and then let it drain. Depending on the fat content of the meat that you were using this can eliminate up to 40% of the calories from the fat residue sticking to the meat. Since the meat is usually going into other things (chili, etc) there is little or no change in the taste of the final product.