The new year is barely three weeks old, and already those newly purchased StairMasters are beginning to collect dust, fat-free cookies are turning stale, and a giant munching noise can be heard all across America - the sound of a million dieting resolutions being broken.  

Why are New Year's resolutions so darn hard to keep? After all, resolutions as we know them date back to the Roman empire, about 2000 years ago; one would think humans might have perfected the practice by now.  

It must have something to do with the scope of our resolutions. Reflecting back on all the previous year's bad habits and missteps isn't an easy thing to undertake. We want quick, sweeping fixes for every imperfection, which nearly guarantees their failure.  

So if you haven't completely given up on your New Year's promise to yourself yet, here are five typical dining resolutions, followed by small ways that diners of every stripe can keep them.  

- "I resolve to cut down on fat by eating less red meat."  

Way to go, but we know how hard it is for folks (especially Texans) to reduce the amount of meat, especially beef, in their diets. The good news is, a lot of the fat from beef comes from its preparation. With a few new strategies, you can cut down and still enjoy that beef you so love.  

A refreshing, delicious way to be a carnivore is at a Thai restaurant, where you can order a Thai beef salad. Strips of lean beef are marinated in exotic spices, grilled, and cooled to room temperature. Meanwhile, cucumbers, onions and fresh jalapenos are sliced up, mixed with a tangy rice vinegar, fish sauce and spices and chilled. The beef strips are then added to the vegetables, and the light, refreshing salad is brought to your table. It's perfect on a hot South Texas summer day - or on any day, for that matter.  

Ordering whole cuts of meat, such as steaks and chops, is also a good way to cut down on the fat, but preparation counts, too. At Ruth's Chris Steak House, for instance, steaks normally arrive at your table sizzling in a pool of butter, but that doesn't mean you can't ask your server to hold it. They'll gladly oblige, and will also tell you which cuts have the least amount of "marbling," the fat within the beef that makes it so fattening - and, unfortunately, so tasty.  

- "I resolve to eat less fattening desserts."  

For chocoholics and others with a chronic sweet tooth, this may be the hardest resolution to keep. But, believe it or not, some of the best places to find low-fat dessert fare are at buffets.  

Buffets, especially salad bar chains such as Souper Salad and newcomer Zoopa, abound with low- fat after-dinner options. (Just don't pig out on the entrees.) Fresh fruit, frozen yogurt, muffins and other light sweets make for near-guilt- free eating.  

Also, those flaky, buttery-tasting crusts on your favorite pies and cobblers are so flavorful because they use - you guessed it - lots of butter. Opt instead for baked apples or pears, a light strawberry mousse or sorbet.  

- "I resolve to eat less Mexican food."  

Now, let's not be hasty. Sure, South-of-the-Border cuisine, especially its Tex-Mex cousin, can be known for laying on heavy amounts of cheese, bacon and sour cream, among other delights. But with a few informed dining decisions, you can have your tamale - and eat it, too.  

At Adelante Mexican Food in Alamo Heights, owner Dan Soder says business is so brisk for his vegetarian tamales during the holidays, he often sells out before Christmas - and doesn't begin making them again until well after New Year's.  

Some of Adelante's vegetarian tamale flavors include potato, corn, zucchini, red bell pepper, green onion, spinach, jack cheese, sweet potato - you get the idea.  

"We use no lard in our tamales, no chicken stock in our rice and no bacon in our beans," says Soder.  

"To be healthy, you don't have to take all the flavor away. (Our tamales) are definitely spicy and hot," Soder says. "And we use no additives."  

If you don't happen to live close to Adelante, your favorite neighborhood Tex-Mex restaurant can provide a low-fat and satisfying alternative: caldo, or soup. A nice chicken caldo, made with bits of cabbage and carrot and served with sopa de arroz and corn tortillas, will keep you on the wagon.  

- "I resolve to eat more healthful snacks and appetizers."  

How about forgoing your usual potato skins with bacon bits, cheese and sour cream, and order some buffalo wings served with carrot and celery sticks at TGI Friday's? Just remember to tell your server to leave the blue cheese dressing off the plate.  

Also, most Mexican restaurants are glad to let you bring in your own fat-free baked tortilla chips to use with their house salsa. It takes a while to get used to their lighter taste, but having fat-free chips is better than abstaining from the joys of dipping altogether.  

- "I resolve to allow my restaurant eating habits to change gradually."  

Listen - most of us grew up going to a restaurant as a treat (and being encouraged to finish everything on our plates). These habits are hard to break.  

First, start by ordering smaller portions. Then, get used to the idea of doggie bags, and start making two meals for the price of one.  

And perhaps most important, learn to eat slowly. Converse (bring a less talkative companion if need be, so you'll do most of the yakking) and drink lots of liquids - a leisurely pace when dining will help ensure you don't overeat.

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© San Antonio Express-News