Are you a fan of Crisco? How about that good old standby, canola oil? Although canola was a staple of mine for years, back in 2005 I started using olive oil for just about everything I cooked that needed oil. Result? Very tasty prepared dishes (like those stir-fry meals) as well as the knowledge that the oil you're cooking with is not bad for your health.

In fact, it's just the opposite, and I use olive oil in low-calorie salad dressings now. In what's becoming popular at nicer restaurants these days, try dipping some whole-grain, fresh-baked bread into a mixture of raw olive oil and balsamic vinegar. Roast some fresh garlic in that over and add it.

This is a much healthier alternative than the white bread / butter spread combination that most of us know. Yes, the garlic portion takes more time, but it's not required. Fresh whole-grain bread and olive oil is enough. It's healthy and tastes great. If you've never tried this, it's worth it for the possibility of picking up a new, healthy habit alone.