Nice thread. I have a few things to add. Some of the incremental changes I've made over the last few years:

1. Season up! Herbs don't have enough calories to matter. Steamed veggies are better tasting with some combo seasoning sprinkled on. Get a few different ones to vary the taste. Use flavored oils to saute them.

2. Use the smaller plates instead of the big dinner plate. We have 8 inch plates and 12 inch plates. I regularly use the 8 inch plates. It makes it harder to pile on, and I barely have enough room for 4 oz of meat when I put on the two cups of salad. I recently saw a study that said we eat more if we are served on bigger plates.

3. Stick to the best. I only use real butter, the best olive oil, and the highest quality cuts of meat. Because I like to be thrifty, this helps me be more aware of how much I'm using up. I never buy anything that says "light" or diet, because that doesn't help me learn anything about portion control.

4. I cook up a bunch of diced chicken, and sliced bacon, once or twice a week, so when I'm fixing a lunch salad, I already have the chicken ready. The bacon is for crumbling over a baked potato or a BLT, heavy on the Lt, for lunch.

Also, think of this as a learning curve. You're ascending the curve right now, and you won't learn it all at once. Incremental changes are the best. Good luck!

Karen