How to convert recipes to low fat/carbs/sugar/sodium

Converting a regular recipe to one that is lower in fats, carbs, sugar, and sodium 
is not that difficult if you take the time to analyze the ingredients and preparation 
method.  To cut down on fats, trim off excess fat from meats and remove skin
from poultry.  Sauté meat in a healthier oil like extra virgin olive oil and when 
browned, drain on a paper towel if whole or in a colander if it is ground.  Broil 
or bake meats instead of frying.  Use reduced fat cheeses instead of regular.  
There are many brands of reduced fat cheeses out there so try them and you'll 
find which ones you like.  My favorites are Sargento shredded cheeses and 
Velveeta Lite.  Use reduced fat Bisquick instead of regular.  Use reduced fat 
cream soups instead of regular. Campbells 98% fat free cream of mushroom, 
chicken and celery soups are my personal favorites.  Use low sugar applesauce 
instead of oil in sweet breads; they will still be moist but lower in fat.  To cut down 
on carbs, substitute brown rice for white, whole-wheat pasta for regular, and use 
whole-wheat breadcrumbs you make yourself instead of store bought.  Simply let 
a loaf of low carb whole-wheat bread dry out overnight spread on waxed paper 
and then make crumbs using a food processor.  You can store them in a container 
with a tight-fitting cover.  Use your own low carb whole-wheat breadcrumbs on 
meat, fish and poultry as well as in casseroles and meat loaves.  Use brown rice
instead of breadcrumbs in meat loaves for a change of pace. Substitute 
whole-wheat flour, whole-wheat pastry flour or whole-wheat bread flour instead 
of all-purpose flour. To cut down on sugars, substitute Splenda, used measure to 
measure; i.e., if the recipe calls for one cup of sugar, use one cup of Splenda.
To cut down on sodium, read the labels of the commercially manufactured
ingredients.  If a can of whatever has a high sodium level, do not add additional 
salt.  Use a good fine sea salt instead of regular that has chemical additives.  
Experiment with herbs and spices to "kick up" flavors.  Surprisingly, a dash of 
this or that herb or spice can really add a dimension of flavor to an otherwise dull 
dish.  Note that I suggest a "dash", especially when using dried herbs which are 
more potent than fresh herbs. Is taste compromised by using healthier ingredients?  
No.  Most people won't even know that these dishes have been made healthier if 
you don't tell them.  Will every recipe turn out okay substituting healthier ingredients?  
Most of the time, they will.  Once in a while, your "experiment" will not succeed.  Try again.