Mexican So Fat, Low Fat, No Fat

Pictorial stiff card with comb binding. 254 pages. Index. A collection of more than two hundred low-fat, easy-to-prepare versions of favorite Mexican dishes. Rohde takes advantage of naturally low-fat ingredients and substitutes fat-free cheese, chicken, and very lean red meats to create low-fat versions of such popular Mexican American favorites as enchiladas and chili. Cooking spray plays a large role in Rohde's cuisine, permitting the cook to simulate fried foods by spraying tortillas before baking them. She adds cooking tips and a side bar insert for each recipe, with time management and fat grams as well as encouraging personal stories. Contents: Introduction; Searching for Seasonings; Steps to Losing Weight and Gaining Self-Control; Staples for the Freezer; Glossary. Dips, Appetizers, and Snacks; Soups; Fish; Poultry; Meats: Pork, Beef; Meatless Entrees; Vegetables and Side Dishes; Salsas and Sauces; Breads; Breakfast and Brunch Dishes; Desserts; Beverages; Index; Metric Equivalences. Recipe Examples: Fresh Fruit Tostadas, Green Chili Cornbread, Peppery Pineapple Salsa, Pork Loin Ablaze, Mexicali Grilled Fish Fillets; Chimayo Chicken Soup, Parline Rice Pudding.…