By Recipes

Grilled fruit kebabs

Calories: 141; 4 grams of fat per serving

Servings: 8

Ingredients:

2 tablespoons canola oil

2 tablespoons brown sugar

2 tablespoons fresh lemon juice

1 teaspoon cinnamon

4 1-inch slices pineapple, canned or fresh, cut into chunks

2 apples, cored and cut into 1-inch pieces

2 pears, cored and cut into 1-inch pieces

2 peaches, nectarines or plums, pitted and cut into 1-inch pieces

2 bananas, peeled and cut into 1-inch pieces

In a small bowl, stir together the oil, brown sugar, lemon juice and cinnamon until the sugar is dissolved.

Thread pieces of fruit onto eight skewers. Brush the kebabs with oil mixture and place the skewers on a barbecue grill. Turn frequently until the fruit starts to brown, about 6 to 8 minutes.

Pasta with peanut sauce

Calories: 262; 9 grams of fat per serving

Servings: 6

Ingredients:

8-ounce package Rotelle or other spiral pasta

1 package frozen snap peas

1 medium red bell pepper, seeded and chopped

1/3 cup light soy sauce

2 tablespoons peanut or light sesame seed oil

3 tablespoons chunky peanut butter

2 tablespoons minced fresh ginger

salt

freshly ground black pepper

Cook pasta as directed on the package. Meanwhile, place the snap peas in a strainer, rinse with hot water to thaw completely, and drain well. Drain the cooked pasta and transfer to a bowl. Mix in the peas and bell pepper.

In a separate bowl or blender, combine the soy sauce, oil, peanut butter and ginger. Mix until well blended. Pour over the pasta mixture and toss to coat. Cover and chill. Add salt and pepper to taste.

Italian Potato Salad

Calories: 106; 2 grams of fat per serving

Servings: 4

Ingredients:

1 pound small red-skinned new potatoes

3/4 cup flat-leaf parsley, lightly packed

1 small lemon, or 1/2 large

1 clove garlic

2 teaspoons extra virgin olive oil

salt

freshly ground black pepper

Place potatoes in a pot and cover with cold water to a depth of 2 inches. Bring to a boil over high heat. Reduce heat and cook until the potatoes are soft when pierced with a knife or fork, about 20 minutes.

While the potatoes are cooking, chop the parsley, grate the zest from the lemon and mince the garlic. Set aside.

Drain the potatoes, cut in halves and place in a bowl. Add the parsley, zest, garlic and oil. Toss to coat the potatoes. Squeeze 1-2 tablespoons lemon juice over the top. Add salt and pepper to taste, and toss. Serve at room temperature.

- Courtesy of the American Institute for Cancer Research