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What's your best non-fattening recipe?

It's been a delicious but long summer, and now that I've officially ended it with grilled cheeseburgers and Ina's Outrageous Brownies, a glance in the mirror tells me it's time to be a bit more ... judicious about my food choices. I know what to do -- fish, chicken, lots of vegetables and fruit -- but it would help me tremendously to have some mouthwatering, not-full-of-cream, butter or beef recipes to face the next few weeks with. What's your favorite "healthy" dish? Relatively quick and easy for weeknights would be a bonus, but I can certainly stockpile on weekends.

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  1. Do you "do" tofu? Just asking before I suggest what I believe to be a good one!

    4 Replies
    1. re: Val

      Sure! I always have trouble with getting it to brown without sticking, though, so if you have suggestions about that, I'd love to hear them.

      1. re: emmccarty

        Well, here's a recipe called Gingered Greens with Tofu and it is really great. Not sure about your question on the tofu sticking...this calls for it to be broiled, which I never do because I just brown it on top of the stove instead...I do use a non-stick skillet for that. But we love this with kale and I always decrease the amount of oil. I also use extra firm tofu and drain off extra moisture by putting it between layers of paper towels and then put my cast iron skillet on it BEFORE marinating:

        http://www.animaladvocacy.net/recipes...

        1. re: Val

          Val, which type of tofu is used for this recipe? I know there are different grades of firmness. It sounds wonderful. My husband and I enjoy tofu as an alternative now and then.

          1. re: sivyaleah

            I use extra firm; the recipe does not specify but they must also use extra firm because I think if you boil the soft tofu as they instruct, it would fall apart, right? They use a different method to extract the liquid by boiling it, as you see in the first step of the recipe. I've heard others say that that is a good method to get the liquid out prior to marinating but I use the paper towels and heavy weight method.

    2. I feel your pain! Today, I grilled a nice piece of high quality tuna, marinated in some soy, sesame oil, fresh ginger, garlic, scallions, red pepper flakes and lime juice. No "recipe", just sort of to taste. Just don't marinate too long, the tuna picks up the flavor pretty quickly - I think I only let it sit in it for maybe 10 minutes maximum, if that. Tuna is very low in fat, you can eat a huge piece of it without feeling guilty :-) I like it served over greens personally, or a side of couscous, maybe some rice cooked with light coconut milk in it. Some grilled asparagus on the side, nice and light, healthy and it will make you forget about all those burgers and ribs you indulged in all summer!

      1. My favorites start with frozen shrimp!

        Cooked - defrost and serve with cocktail sauce. Lately I've been eating some for lunch with tomato and cucumber from my garden. Yum!

        Raw - defrost and season with garlic powder, paprika and "Old Bay" seasoning. Lightly spray with spray oil (just to keep from sticking). Grill or broil till pink.

        1. Soup! Hot or cold, soups satisfy and are easy on the figure as long as you don't over indulge on cream bases.

          When I need to detox from one too many summer bbq's I switch to ginger soups and fresh fruit based soups.

          Don't be too hard on yourself tho--non fattening recipes abound!

          2 Replies
          1. re: HillJ

            What kind of ginger soups? That sounds intriguing.

          2. I've been eating a lot of Vietnamese summer rolls - especially given how hot it's been in LA lately, I haven't wanted to turn on the stove any more than necessary. Plus, having these for lunch has made me feel better about the more extravagant dinners I've been having.

            My favorite fillings are either poached shrimp, sliced in half lengthwise, or thin strips of pan-roasted pork chops, along with wonton wrappers that've been rolled up loosely and deep fried (okay, so perhaps not that healthy, but I like the textural crunch that they add - you probably don't need to have these if you're trying to be healthier). You could probably also use thin slices of tofu, prepared however you like. I actually don't include any rice vermicelli, but rather use extra lettuce (I like red leaf lettuce for these) and add a couple of basil leaves in as well. Sometimes I add in thin strips of cucumber.

            The shrimp/meat and wonton wrappers can be prepared ahead of time and kept for several days in the fridge as well as the peanut dipping sauce I prefer. (I make up to 5 days' worth at a time.) Then, I prepare what I want to eat (I find that 4 or 5 of these fills me up for awhile) when I'm ready to eat them. Actually rolling them in advance is not suggested, especially if you use the crunchy wonton wrappers because they just become soggy. It's really quick, anyways, to just prepare what you want when you want it.

            Oh, and this summer I've been absolutely in love with otsu, recipe linked below:
            http://www.amateurgourmet.com/2007/05...
            It's a little more substantial than the summer rolls, but so fresh and healthy at the same time.

            2 Replies
            1. re: jacinthe

              I go for the whole grains and cut down on my fat. Less cheese, Less butter. and I watch portions!

              1. re: jacinthe

                Went to the otsu link -- that sounds incredible. I wish I'd had that recipe last month during the 100 degrees-plus stretch. Will definitely try it, as well as the summer roll idea.