Low-fat cooking

Ebony, Jan, 1998 by Charlotte Lyons

Now that the holidays are over and you've enjoyed those meals that you just couldn't turn down, it's time to start eating smarter. One of the first things to do is cut the fat in your diet.

Contrary to popular thought, you do not have to give up flavor when you cut back on the fat. The following recipes will get you started on a low-fat diet that will help you lose the pounds without sacrificing taste.

STIR-FRIED GARLIC SHRIMP

3 large cloves garlic, finely chopped
1/8 teaspoon crushed red pepper
1 pound frozen, peeled and deveined
medium-sized raw shrimp, thawed
2 teaspoons olive or vegetable oil
3 cups sliced, fresh mushrooms (about
8 ounces)
4 green onions, sliced in 1-inch pieces
medium red bell pepper, cut into
strips cup dry white wine Salt and
pepper to taste
2 cups hot, cooked rice