Cut away all visible fat from meat before cooking.
Remove the skin from chicken before cooking.
Tinned fish in brine should be used rather than in oil.
Avoid using processed meats e.g. vienna’s, frankfurters, polony, etc.
Instead of eating meat, try to eat legumes, fish or chicken at least three times per week.
Use low fat milk such as skim- or 2% fat-milk.
Use low fat cheeses such as ricotta, mozzarella, or cottage cheese.
Bake, grill, steam, stew, poach, boil or microwave instead of frying.
Grill foods on a rack to allow fats to drip off.
Baste with lemon juice or wine.
Instead of using the drippings from meat to make gravy, use vegetable stock.
Skim fat of gravy by allowing it to cool down and then adding a cube of ice.  Any excess fat will accumulate around the ice and can be removed.
When making stews, make it ahead of time and allow it to cool.  Excess fat will form a layer on top, which can be removed before heating it up again.
Substitute salad dressing with low fat yoghurt.
Substitute sour cream or butter on potatoes with cottage cheese blended with a little low fat milk and herbs.
Limit the use of butter/margarine in vegetables.
When making a white sauce, use corn flour to thicken the sauce instead of flour and butter.
When making stir-fry, use very little oil to brown the meat and onions, add vegetables and then some liquid to steam the dish.  Add more liquid and NOT oil if the ingredients start sticking to the pan.
Avoid eating convenience or fast foods.
Remember that special diabetic products are very high in fat e.g. biscuits, muffins, etc.
Avoid cream, imitation cream, non-dairy creamers and –blends and   chocolates.
When using oils and fats, try not to heat it, but rather use it in the raw form.