7 Skinny Secrets

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Trimming down seasonal dishes is easy with these simple tips from the pros.

By Emily Lapkin

There isn't a meal that can't be made skinnier with the help of a wire rack, a hand blender and nonstick cookware -- holiday dinners included, says chef Juan-Carlos Cruz, the TV Food Network's Calorie Commando. He should know: Cruz lost more than 100 pounds reinventing his favorite foods, cutting empty calories but keeping all the flavor. To help you do the same, we reveal the cooking secrets of some of the country's top calorie-cutting gurus and offer three festive recipes that show just how easy it is to put these tricks to use. Master these techniques and you won't need to make any weight-loss resolutions in January!


Calorie-Busting Tips Every Cook Must Know

1. Skinny Cooking Secret: Roast Veggies
What it does "Roasting vegetables brings out their natural sweetness as the carbohydrates in them caramelize," explains Connie Guttersen, R.D., Ph.D., a consulting nutritionist who teaches chefs how to cook healthfully at the Culinary Institute of America at Greystone in St. Helena, Calif. Roasted vegetables can be served on their own, tossed with pasta or used as a base for soups and sauces.
How to do it Peel and cut your favorite veggies into 2-inch pieces and roast in a deep pan at 350* F for 45 minutes or until tender. "You don't really need to use oil, just coat the bottom of the pan with cooking spray so things don't stick," notes New York City-based nutritionist Gayle Reichler, M.S., R.D.

2.Skinny Cooking Secret: Boost Flavor
What it does Using herbs and spices in the cooking process turns up the taste without adding calories.
How to do it There are a variety of ways to embolden your cooking. Toast spices (such as curry powder or cumin seeds) to intensify their flavor before adding to a dish. Place them in a heavy, dry skillet over moderate heat, stirring frequently, until fragrant.
Add aromatic herbs and seasonings to cooking liquid when you prepare lentils, beans, couscous or rice (try fresh thyme for a taste of Provence or lemongrass for an Asian accent).
Splash herb-infused vinegars on roasted veggies, grilled fish, grains and salads, as chef and healthy cooking instructor Bill Wavrin does at Miraval Life in Balance in Catalina, Ariz. Simply steep fresh herbs (such as dill and tarragon) in your favorite vinegar in a glass jar or bottle for 2-3 days.