From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: COLLECTION LOWFAT Food du Jour
Keywords: COLLECTION LOWFAT QUICK MAIN SIDE
Organization: NASA Dryden, Edwards, Cal.
Date: Fri, 14 Aug 1992 02:26:01 GMT


[Here are some quick, lowfat recipes from alt.support.diet.  These
come from two posters; Tim Horton and Teri Tracey.  This is a
continuing topic in that group, started by Tim, and more will appear
periodically.  Each recipe starts with a line beginning with "Name:"
and ends with a line with two dashes, to make it easier to separate
them.  I've added the posters initials to that line and left the
signature in place, to help you.  MFS]

Name: Mahi Mahi a la Provencale  TH

	First, a recipe for MAHI-MAHI A LA PROVENCALE, which is just
delicious.

Bake a filet of mahi-mahi (or other suitable fish) at 375F until done,
having coated the pan ever so lightly with Pam or Butter Spray.

Meanwhile, heat one can of sliced stewed tomatoes atop the stove with
1 clove crushed garlic, lots of basil, and 1 the juice of half a
lemon.  If you can handle it, add a smidgin of olive oil for flavor.

Serve the fish on a plate and spoon the tomato mixture atop it.
Garnish with fresh parsely if desired.  This goes well with a simple
basmati rice or with a serving of pasta delicately laced with parmesan
cheese.  Above all, DO NOT put parmesan on the fish (I tried it and
found their flavors to be incompatible, though you might like it).

Enjoy!!

Serves 2.

EXCHANGES:  2 meat (I count a six oz. portion of lean fish as 2 meats)
            1 veggie
            1 fat (if you use olive oil)

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TOM HORTON, UVA FRENCH DEPT., 302 CABELL HALL, CHARLOTTESVILLE VA 22904
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Name: Grilled Mahi-Mahi  TT

Here's the way we prepare fish for grilling, and we grilled mahi-mahi
just last night:

marinate in: olive oil (adjust amount to suit guilt)
             chopped fresh basil leaves (a small handful for 7 pieces)
             1/4 lime per piece, juiced
             1/8 lemon per piece, juiced
             garlic
             salt&pepper

grill and spoon marinade over fish as it's grilling.  (helps if it's
only been marinated for 15 minutes!!)  it took about 10 minutes to
grill our steaks.

Teri Tracey
San Diego, CA

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Name: Sweet Grilled Steak with Onion-Pepper Garnish  TH

A barbecue is a great opportunity to cook without adding fat!  This is
a recipe for SWEET GRILLED STEAK WITH ONIONS & PEPPERS.  Get a very
lean cut of meat and marinate it for 1-2 hours in the following
mixture: (use a pretty hefty amount of the dry ingredients)

1/4 c. sherry 
1/4 c. honey
2 whole garlic cloves
poppy seeds
cardamom powder 
savory
1/4 c. dijon mustard

While that's preparing, slice a large onion into rings and place the
rings onto a large sheet of aluminum foil.  Forn the foil into a sort
of bowl, and add sliced bell pepper (I use the yellow ones because the
flavor is better but BOY are they expensive!).  Pour a bit of sherry
atop these and close up the foil tightly.  Let them steep for about 20
minutes.

When the grill is ready (I use wood because I love the flavor), poke a
few holes with a fork in the onion packet and place it directly into
the live fire.  On the grill, place the steak and cook it to your
liking.  Baste from time to time with the extra marinade.  (WARNING:
NEVER DO THIS WITH CHICKEN OR PORK.)

The onions take about 20 minutes to get done.  The steak probably
doesn't take as long, but that's a matter of personal preference.

At any rate, serve the steak with a delicious ear of corn or a baked
potato, smothered in the onions.

Yum yum yum yum yum yum.....

EXCHANGES:  3 meat (3 oz. cooked)
            1 veggie

Delish.

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TOM HORTON, UVA FRENCH DEPT., 302 CABELL HALL, CHARLOTTESVILLE, VA 22904
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Name: Grilled Vegetables  TT

Oh yes, we also grilled vegetables last night too:

Slice potatoes (new red ones are best) into 1/4" slices.
Cut onions into your favorite bite-sized shape.
Slice carrots into 1/3" rounds.

Tear off large pieces of foil and place 1.5 cups of potatoes, onions,
and carrots in the middle of each one (amount of foil depends on how
much veggies you're preparing).  Sprinkle with salt and pepper and dot
with butter/margarine to suit your fat level.  (You could probably get
away with a little bit of chicken broth instead of the margarine, or
maybe even Pam sprayed on the foil.)  Roll and seal up edges of foil
and place on the grill.  We put the packets on the grill right over
newly flaming coals and it didn't seem to be too hot for proper
cooking.  It takes about 40 minutes to cook.  We left them on while
the fish was grilling, too.  Smells delicious and is good for you.

I know I'm not giving exact amounts of anything, but it seems exactitude
isn't really necessary in cooking except when it comes to baking, and 
even then it's relative exactitude...  

Thanks go to my housemate's brother's girlfriend for this recipe!

Teri Tracey
San Diego, CA
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Name: Twister Pasta Salad  TH

Another gorgeous day!  I'm thirsty, so I'm having a splash of
Tropicana TWISTER LIGHT.  A really great product, if I may be so bold
as to hawk.  It has far fewer calories than fruit juice, but is much
tastier than Kool-Aid.  It is also the basis for today's recipe,
TWISTER PASTA SALAD.  Boil up some multicolored rotini pasta (or
other, this is just prettier).  I actually boiled mine in fruit juice,
but this isn't really necessary.

While that's going, stir together: 
1/2 c. Twister Light (I like Orange-Cranberry, use whatever flavor)
1/2 c. vanilla nonfat yogurt

Once the pasta is drained and cooled somewhat, toss in the "dressing".
Add your favorite fruit (blueberries are out-of-this-world).  Toss and
chill covered for about an hour and a half.

Serve as dessert, on a bed of lettuce, garnished with orange sections.
Serves 4 (boil enough pasta).

EXCHANGES:  1 bread (2 oz. pasta)
            2 fruit (eat orange sections!)
            15 optional calories

Hope you enjoy it!

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TOM HORTON, UVA FRENCH DEPT., 302 CABELL HALL, CHARLOTTESVILLE, VA 22904
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Newsgroups: rec.food.recipes