Fresh and fit

Fresh ingredients and simple preparation are the keys to these wonderfully flavored, healthful creations.

If you're sold on the idea that healthful eating means replacing favorite dishes with their low-fat counterparts, you're setting yourself up for disappointment. Lasagna without meat and cheese just isn't the same. And a low-fat version with ground turkey and fat-free cheese will never approach the original.

Save the authentic versions of your favorite high-calorie foods for special occasions. For everyday meals, look for recipes with ingredients naturally low in calories. These dishes will get you started; use the tips in "Recipe Alert" on page 232 to help you choose others.

Rub chicken with salt and pepper, and place in a shallow dish or a heavy-duty zip-top plastic bag; set aside. Grate rind from 2 limes; squeeze juice from these limes.

Combine grated lime rind, juice, 2 tablespoons oil, and vinegar; pour over chicken. Cover or seal; chill 21/ hours. Bake at 375degree in a roasting pan for 45 minutes or until done. Remove skin from chicken.

Peel remaining 2 limes, and cut them into thin slices.

Heat remaining 1 tablespoon oil in a small skillet; add lime slices and basil, and cook, stirring gently, 1 minute or until fruit just begins to soften. Spoon over chicken. Yield: 4 servings.

Pam Tarr Myakka City, Florida

Per serving: Calories 197, Fat 8.2g, Cholesterol 61mg, Sodium 70mg.

Peel shrimp; and devein, if desired. Bring nectar to a boil in a medium saucepan; boil 45 minutes or until reduced to 1 cup.

Whisk in 2 teaspoons sesame oil, 1/4 cup green onions, ginger, 1/4 cup lime juice, and 2 tablespoons cilantro. Pour half of mixture into a shallow dish or large zip-top plastic bag; add shrimp, tossing to coat. Cover or seal; chill, turning occasionally, 1 hour. Reserve remaining peach mixture. Combine remaining 2 teaspoons sesame oil, 1/2 cup green onions, papaya, and next 5 ingredients, tossing gently; set aside.

Remove shrimp from marinade, discarding marinade.

Grill shrimp in a grill basket, covered with grill lid, over medium-high heat (350degree to 400degree) 5 minutes or until shrimp turn pink. Divide papaya salsa among 6 individual serving plates; top with shrimp, and drizzle with reserved peach mixture. Yield: 6 servings. Per serving: Calories 349, Fat 6. 7g, Cholesterol 221mg, Sodium 313mg Cut zucchini lengthwise into 1/4-inchthick slices. Cook zucchini slices in boiling water 1 minute; drain. Plunge into ice water to stop the cooking process; drain again, and set zucchini aside. Bake breadcrumbs in a shallow pan at 350degree, stirring occasionally, 5 minutes or until toasted.

Saute 1/2 cup onion and half of garlic in 1 tablespoon hot oil in a large skillet until tender. Add 2 cans tomatoes,1/2 cup wine, 1 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring often, 15 minutes. Cool slightly.

Process mixture in a blender or food processor until smooth; pour into a small saucepan, and set aside. Saute remaining 3/4 cup onion and remaining garlic in 2 teaspoons hot oil in skillet until tender. Add remaining 2 cans tomatoes, 1/2 cup wine, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon pepper; cook, stirring often, until very thick. Remove from heat. Stir in breadcrumbs, 1/4 cup cheese, and basil. Shape into 24 (11/2- to 2-inchtall) mounds; wrap 1 zucchini slice around each mound, and tie each with a chive. Place in a lightly greased &inch square baking dish. Sprinkle with remaining 1/4 cup cheese.

Bake, covered, at 350degrees for 3 to 4 minutes or until thoroughly heated. Cook sauce over medium heat, stirring often, until thoroughly heated. Chop remaining chives, and toss with pasta. Serve zucchini over pasta, and top with sauce. Yield: 8 servings. Per serving: Calories 357, Fat 5.6g, Cholesterol 4mg, Sodium 880mg. Cut each bell pepper into 8 strips; cut onion into 8 slices.

Combine vinegar and next 5 ingredients in a shallow dish or large zip-top plastic bag; add bell pepper and onion. Cover or seal, and chill 30 minutes. Add mushroom caps; cover or seal, and chill, turning occasionally, 30 more minutes. Remove vegetables from marinade, reserving marinade; set mushroom caps aside.

Grill remaining vegetables, covered with grill lid, over medium-high heat (350dergee to 400dergee) 10 minutes or until partially charred.

Place 4 mushroom caps upside down, and top evenly with grilled vegetables and cheese slices; place remaining mushroom caps, right side up, over cheese. Grill, covered with grill lid, over medium-high heat (350degree to 400degree) until cheese melts, turning once. Serve with reserved marinade. Yield: 4 servings. Per serving Calories 230, Fat 13. Ig, Cholesterol 17mg, Sodium 356mg.

Copyright Southern Progress Corporation Apr 1997
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