—Avoid browning ingredients in oil. You'll save calories and time.
—Hold back on adding half the spices until the last 30 minutes of cooking; reinforce seasoning by finishing with fresh herbs.
—When using leaner cuts of meat, such as boneless turkey or center-cut pork, reduce cooking times. Trim off excess fat from less lean cuts.
—Opt for reduced-sodium tomato products and broths whenever possible.
—Refrigerate soups and stews before serving. Skim off fat and gently reheat to serve.
Originally published in the April 1, 2012, issue of Family Circle magazine.
