Dinning Out|Diet & fitness

• Order salad dressings and other sauces by the side. You have to control over how much or how little you add.
• While ordering grilled fish or vegetables, ask that the food either be grilled without butter or oil, or prepared "light," with little oil.
• For pasta dishes, look for tomato-based sauces rather than cream-based sauces. Tomato-based sauces are much lower in fat and calories. In addition, the tomato sauce (or marinara sauce) can be count as vegetable.
• Drink water, diet soda, or unsweetened tea or coffee instead of soda or alcoholic beverages.
• This will let you control lot of calories each day.
• When choosing a soup, keep in mind that cream-based soups are higher in fat and calories than most other soups. Soup can serve as a great appetizer to a meal. Most soups are low in calories and will fill you up, so try to eat less.
• Order steamed vegetables as a side dish instead of starch.
• Order sandwiches with mustard rather than mayonnaise or "special sauce." Mustard adds flavor with virtually no calories.
• Don't be afraid of asking for special low-calorie or low-fat preparation.
• Plain bread or yeast rolls are relatively low in fat and calories content. It's the butter and oil you add that increases the fat and calories.
• Enjoy foods that are flavored with fresh herbs rather than fats such as oil and butter. Herbs add a unique flavor to any dish!

1 3/4 cups red Zinfandel
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3x1-inch strip orange peel
1 12-ounce bag fresh cranberries

Preparation - Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

Ingredients
Serves 4
1 cup Yogurt (whisked)
Fresh coriander leaves (finely chopped)a few sprigs
Salt to taste
1/2 cup Walnuts (shelled)
2 Green chillies (finely chopped)
1 tsp Cumin seeds (roasted & crushed)
1 tsp Sugar

Method - Heat one cup of water in a pan, add walnuts and bring to a boil. Reduce heat and allow to cook for two to three minutes. Drain and discard the water. Roughly chop the cooked walnuts. In a large bowl combine chopped walnuts, green chillies, coriander leaves, crushed cumin, yogurt, sugar and salt and mix well. Serve chilled.

For the gingerbread:
1/2 cup plus 2 tablespoons unsalted butter
1/2 cup plus 2 tablespoons brown sugar
3/4 cup plus 1 tablespoon light corn syrup
3/4 cup plus 1 tablespoon molasses
2 teaspoons fresh ginger, finely grated
1 teaspoon ground cinnamon
1 cup plus 2 tablespoons milk
2 large eggs, beaten to mix
1 teaspoon baking soda, dissolved in 2 tablespoons warm water
2 cups all-purpose flour
roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper

For the icing:
1 tablespoons lemon juice
1/2 cup plus 2 tablespoons confectioners' sugar, sifted
1 tablespoon warm water
Preheat the oven to 325°F.
In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.

Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools. And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

Makes 14 (1 cup) servings.
8 cups kidney beans, cooked and chopped
1 cup green bell pepper
2 cups corn
1/2 cup onion, chopped
2 cups tomato, chopped
1/8 cup lemon juice
1/4 cup olive oil

Preparation :
Mix together, chill and serve.
Nutritional Information Per serving:
Calories 171, Grams of fat 4.4g, Total Fat 23%, Polyunsaturated 17%, Mono unsaturated 68%, Saturated 15%, Wholeness 80%, Carbohydrates 59%, Protein 18%, Sodium 25 mg, Fiber 1.05g

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