Banana Split Pie (low fat)

I have not tried this recipe yet, but I've been on a very strict diet and have been craving something that tastes rich but isn't . . . you can make your own adjustments to suit your needs . . . I use no fat half and half as a substitute for milk.


1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. diet Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped


Mix pudding with milk and beat until thick, pour into crust. Put
bananas over pudding. Squeeze pineapple to remove all juice.
Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on
top. Chill well.

Fruit Smoothies

Ingredients
1 C. vanilla-flavored fat-free soy milk or 1/2 C. vanilla yogurt plus 1/2 C. skim milk
1/2 frozen banana
1 C. frozen fruit: strawberries, blueberries, peaches, melon etc.
1 tsp. vanilla extract (optional)


Directions
Place the soy milk (or yogurt/skim milk) and banana in a blender and mix until smooth. Add the frozen fruit and blend until smooth.


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When I'm seriously dieting, smoothies made with the powder form of Slim Fast are my primary meals. My smoothies are loosely based on this recipe with the following variations:

I use fat free half and half . . . makes a very creamy, rich tasting smoothie . . . add a handful of ice to the blender to make it thick like a milk shake.

For flavored smoothies, I use vanilla Slim Fast with fat free yogurt in my preferred flavor, add a handful of ice and fat free half and half.  The yogurt makes it much creamier and provides a greater variety of flavors.


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Tropical Smoothie

Ingredients
6 oz. cold water
6 oz. frozen orange juice concentrate
6 oz. vanilla or strawberry yogurt (for a creamy or more fruity taste)
1 banana, sliced
1/2 C. frozen mixed berries

Directions
Put all ingredients in blender. Blend until smooth and purple.

Guide to Seafood

Seafood Source Recipes, videos and tips for preparing your favorite fish and shellfish Seafood is quick and easy to prepare at home, but navigating the fish market can be a challenge. There are many decisions to make – the best species or type, farm-raised or wild, whole or filleted, fresh or frozen – plus the all-important question of how to determine freshness. Here, we guide you through the process of selecting and preparing the finest seafood possible. Finfish Tuna Tuna Steaks with Tomato and Basil Raw Sauce Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes Tuna and Artichoke Panini Buying guide and recipes for tuna Salmon Grilled Salmon Fillet with Honey-Mustard Sauce Whole-Wheat Spaghetti with Lemon, Basil, and Salmon Salmon with Lemon, Capers, and Rosemary Buying guide and recipes for salmon Striped Bass Easy Baked Striped Bass with Tomatoes, Rosemary and Olives Roasted Striped Bass with Chive and Sour Cream Sauce Whole Striped Bass Buying guide and recipes for striped bass Swordfish Swordfish and Spaghetti with Citrus Pesto Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce Curry-rubbed Swordfish Steaks with Fresh Green Chutney Buying guide and recipes for swordfish Red Snapper Roasted Red Snapper with Rosemary Whole Grilled Red Snapper with Jicama Slaw Oven Roasted Red Snapper Fillets with Tomatoes and Onions Buying guide and recipes for red snapper Trout Trout-In-A-Pouch with Fresh Herbs and Garlic Plank Grilled Whole Trout Pan-Roasted Trout Bruschetta with Chili Vinaigrette Buying guide and recipes for trout Other Finfish Flounder Baked Stuffed Flounder Flounder Francese with Toasted Almonds, Lemon and Capers Flounder Fish Salad Buying guide and recipes for flounder Tilapia Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise Tilapia with Purple Potato Crust and Chive Rosemary Oil Grilled Tilapia with Lemon Butter, Capers and Orzo Buying guide and recipes for tilapia Sea Bass Sea Bass with Lemon and Caper Sauce Ginger Sea Bass over Wilted Greens Sea Bass with Mustard Crust with Garlic-Parmesan Broccoli Buying guide and recipes for sea bass Mahi Mahi Mahi Mahi Lettuce Wraps Grilled Mahi Mahi with Jerk Spice The Ultimate Fish Tacos Buying guide and recipes for mahi mahi Monkfish Monkfish Chowder Bacon-Wrapped Monkfish with Beurre Rouge Rosemary Skewered Monkfish with Pancetta and Bread Buying guide and recipes for monkfish Cod Beer and Chipotle-Battered Fish Tacos Pecan Crusted Cod Fish Cod and Potato Cakes with Lemony Tartar Sauce Buying guide and recipes for cod Halibut Halibut with Balsamic Glaze Roasted Halibut with Grapefruit Fennel Salsa Halibut and Chickpea Salad Buying guide and recipes for halibut

Source: http://www.foodnetwork.com/food/ck_cg_seafood_guide/0,3100,FOOD_27337,00.html

Shrimp Fried Rice

The few secrets for good fried rice are to use high heat, minimal oil, and add the rice little by little so that the pan's temperature stays hot. Using leftover rice is best—the dryness facilitates frying—but if you need to cook the rice first, dinner can still be on the table in minutes. Feel free to swap the shrimp with other proteins such as chicken or tofu.
About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.

Shrimp Fried Rice

- serves 2 -

Ingredients

1 egg
2 cups cooked rice
4 scallions, sliced
1 carrot, grated
1 clove garlic, peeled and chopped
1 thumb-sized piece ginger, peeled and grated
10-12 cooked (or uncooked) shrimp, deveined and chopped
2-3 tablespoons soy sauce
Juice from half a lime

Procedure

1. If cooking rice, do so first, then rinse well to cool.
2. In a wok or large nonstick skillet, heat the oil until just before it's about to smoke, then add the ginger, carrot, garlic, and three of the scallions. Stir constantly until just fragrant, only about 15-30 seconds at most.
3. Add the shrimp. If raw, stir until cooked through; if pre-cooked, move on to the next step immediately.
4. Add the rice, handful by handful, stirring constantly to fry.
5. Make a hole in the middle of the rice and crack the egg into it. Stir quickly but gently, incorporating more and more rice until the egg is well-distributed.
6. Add the soy sauce and lime juice, then season with salt and pepper (or more soy sauce). Top with the last scallion.