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           Truly Huge Fitness Tips
         Presented by TrulyHuge.com                  
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      Fitness Tips For 7/13/2005 
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Low Calorie Recipes

NOODLES with TUNA, MUSHROOMS, and TOMATOES
by Eleanor Mielke of Snohomish, Washington. 

1/2 ounce dried porcini or cepe mushrooms
1/2 cup boiling water
1 tablespoon olive oil
3 cloves garlic, minced
6 ounces fresh mushrooms, sliced (about 1 3/4 cups)
1 can (1 lb.)low sodium tomatoes with their juice
1 teaspoon dried tarragon, crumbled
1/4 teaspoon salt, or to taste
1 can (12 1/2 ounces) tuna in water,drained
1/4 teaspoon black pepper
1 pound noodles

     In a small heatproof bowl, soak the dried mushrooms in the water 
until soft. Over a small bowl, drain the mushrooms in a sieve lined with 
cheese-cloth or (paper towel will work. Reserve mushrooms and liquid.

     In a 12-inch nonstick skillet, heat the oil over moderate heat. Add the 
garlic and fresh mushrooms and saute, stirring occasionally, for 5 
minutes or until softened. Add the tomatoes, soaked mushrooms and 
their liquid, tarragon,and salt and bring to a boil. Lower heat and 
simmer, uncovered about 10 minutes or until thickened. Stir in the tuna 
and pepper and simmer until hot.

    Bring a stockpot of unsalted water to a boil. Add noodles and cook 
until tender. Drain and transfer to a heated serving bowl. Add the sauce 
and toss well to coat. 

Yeild: 4 to 5 servings as a main course. 

Nutrutional Analysis - per Serving for 4: Calories 616; Saturated Fat 1g; 
Total Fat 7g; Protein 40g; Carbohydrate 96g; Fiber 1g; Sodium 500mg; 
Cholesterol 37mg


MOM'S VEGETABLE MEDELY
by Sue Gronholz of Colombus, Wisconsin

2 celery ribs, chopped
1 medium green pepper, chopped
2 tablespoons chopped onion
2 tablespoons low-fat margaine
3 small zucchini, quartered lengthwise and sliced
1 medium tomato, chopped
1 tablespoon onion soup mix

    In a skillet, saute celery, green pepper, and onion in the margarine for 
6-8 minutes. Add zucchini, cook and stir over medium heat until tender. 
Add tomato and soup mix; cook and stir until the tomato is tender.
Yeild: 8 servings. 

Nutritional   Analysis - one 1/2 cup serving equals: 42 calories; 127 mg 
sodium; 0 cholestrol; 4gm carborhydrate; 1gm protein; 3gm fat.
                      

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