IMO, successful dieting involves being able to use any recipe, perhaps
slightly modified and eaten in smaller quantities.  Simply replace
saturated fats with unsaturated fats, simple carbohydrates with complex
carbohydrates and protein with leaner protein sources.  In a nutshell,
olive oil for butter, whole-wheat flour for bleached white and turkey or
chicken for beef.  More specifically replace gravy made from pan
drippings with that from a dry package (McCormick or Knorr) prepared
with olive oil.  Remove 1 egg w/yolk and replace it with 2 egg whites.
Substitute whole-wheat pasta for white.  The difference between this and
many published diets is sacrificing certain ingredients vs. the recipe
itself.  I think that makes a big difference in staying with a diet for
decades.  Although it takes some work to get started, it’s not that much
of a change in the overall meals eaten.  I think it probably helps with
cravings as well.  I wouldn’t crave fat, but I might crave gravy.  I
don’t crave white flour, but I might crave pancakes.  Using the
substitutions listed above and limiting portion sizes lets these
cravings be filled without straying from the diet.