Ali Sweeney's Stay-Skinny Secret

You get to eat exactly what you feel like, and if you load on the extras like Alison Sweeney does, you'll still enjoy a filler-upper meal. By Alison Sweeney, REDBOOK.

It's harder to stay on track with your diet if you're always eating out. But living a full life means I sometimes trade my kitchen counter for a restaurant table. My number-one trick to building a perfect plate? Split your entrée, then add smart sides.

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½ a steak
For dinners with my husband, I love a good filet mignon, medium rare, halfsied, of course. I'll usually start with a salad, and to fill out our plates, we'll get a couple of sides like grilled asparagus and sautéed Brussels sprouts--not the creamed spinach, which is a calorie bomb. And I definitely order a glass of wine, but I take forever with the list--with the way restaurants pour, I know I'm only having one.

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½ an omelet

People think the yolks are the issue, but they're not. The biggest problem with restaurant omelets is the size--I can't think of an omelet I've ever been served that was appropriate for one person. I split mine, and skip the cheese, but the meal is still satisfying because I load up on veggies. I'll substitute fruit or a salad for greasy potatoes, and yes, I allow myself a piece of bacon.

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½ a burger
On "I need a burger" days, I split one with a friend, hold the mayo and cheese, and pile on as many veggies as I can get, like lettuce, sprouts, onion, and tomato. Mustard is my go-to condiment-it adds a ton of flavor, but not calories or sugar. And swapping out the fries for a salad makes the meal completely filling. If you're going to have the taters, steal a few from a friend instead of ordering your own side. It's hard to control how many you're going to eat if a whole basket of fries has your name on it.


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