last them until next Christmas.

And the tight clothing everyone is now squeezing into proves the old adage -- a minute on the lips a lifetime on the hips.

But fear not, with a little exercise and healthy eating habits, those extra Christmas pounds will eventually disappear.

Here are a few low-fat healthy recipes to help you lose the few extra pounds -- but unfortunately we cannot help you with the exercise.

*** CARIBBEAN FISH SALAD Spraying the fish with non stick cooking spray before broiling is a technique to make the small amount of oil in the spray go a long way toward keeping the fish moist while broiling.

4 ounces Chinese pea pods 1 large salmon fillet (about 1 pound) 4 cups bite-size pieces leaf lettuce or spinach 1 cup thinly sliced red bell pepper 1 cup finely chopped fresh parsley 1 cup plain fat-free yogurt 2 tablespoons lime juice 2 tablespoon frozen (thawed) orange juice concentrate 1 tablespoon olive or vegetable oil 1 teaspoon salt 1 large papaya, seeded and diced (2 cups) REMOVE strings from pea pods. Place pea pods in boiling water; heat to boiling. Immediately rinse in cold water; drain. Cut pea pods into julienne strips.

Set oven control to broil. Spray salmon with non-stick cooking spray; place on rack in broiler pan. Broil with top about 4 inches from heat about 5 minutes or until fish flakes easily with fork (do not turn); cool slightly. Separate into large flakes with fork. Place fish, pea pods and remaining ingredients in large bowl; toss.

*** CHICKEN BREAST WITH SUN-DRIED TOMATO SAUCE 1 cup coarsely chopped sun-dried tomatoes (not oil-packed) 1 cup fat-free chicken broth 4 boneless, skinless chicken breast halves (about 1 pound) 1 cup sliced mushrooms (11 ounces) 2 tablespoons chopped green onions 2 cloves garlic, finely chopped 2 tablespoons dry red wine or fat-free chicken broth 1 teaspoon vegetable oil 1 cup skim milk 2 teaspoons cornstarch 2 teaspoons chopped fresh or 1 teaspoon dried basil leaves 2 cups hot cooked fettuccine MIX tomatoes and broth. Let stand 30 minutes.

Trim fat from chicken. Cook mushrooms, onions and garlic in wine in 10-inch non stick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet.

Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centres of thickest pieces are cut. Remove chicken pieces from skillet; keep warm.

Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minutes. Stir in mushroom mixture; heat through. Serve over chicken and fettuccine.

*** MOROCCAN LAMB STEW WITH DRIED FRUITS A rich, hearty stew naturally sweetened with apricots, prunes and raisins -- all for a mere 4 grams of fat per serving. 1 pound lamb boneless shoulder 11 cups fat-free chicken broth 1 large onion, chopped (1 cup) 3 cloves garlic, finely chopped 1 tablespoon all-purpose flour 1 cup dry red wine or fat-free chicken broth 1 cup dried apricots 1 cup pitted prunes 1 cup raisins 1 teaspoons paprika 1 can (16 ounces) whole peeled tomatoes, undrained 1 cup chopped fresh parsley 3 cups hot cooked couscous TRIM fat from lamb. Cut lamb into cubes. Spray Dutch oven with non stick cooking spray. Heat over medium-high heat. Cook lamb in Dutch oven, stirring frequently, until brown. Remove lamb from Dutch oven.

Add 1 cup of the broth to Dutch oven heat to boiling. Stir in onion and garlic. Cook 3 minutes, stirring frequently. Stir in flour. Cook 1 minutes, stirring constantly.

Stir in the lamb, remaining 1 cup broth, the wine, apricots, prunes, raisins, paprika and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat.

Cover and simmer 45 minutes. Stir in parsley. Serve over couscous.

*** CHINESE PORK AND PASTA 1 pound lean pork tenderloin 1 can (8 ounces) pineapple chunks in juice, drained and juice reserved 1 tablespoon soy sauce 1 teaspoon honey or packed brown sugar 2 cloves garlic, finely chopped 1 tablespoon cornstarch 4 ounces uncooked vermicelli 2 teaspoon dark sesame oil 1 cup fat-free chicken broth 1 medium onion, sliced 1 medium red bell pepper, seeded and chopped (1 cup) 4 large stalks bok choy, chopped 4 ounces Chinese pea pods, strings removed TRIM fat from pork. Cut pork into 1 -inch slices. Mix pineapple juice, soy sauce, honey, garlic and cornstarch in medium glass or plastic bowl. Stir in pork. Cover and refrigerate 1 hour.

Cook and drain vermicelli as directed on package. Spray wok or 10-inch non stick skillet with non-stick cooking spray. Heat wok over medium-high heat.

Add oil; rotate wok to coat side. Add pork; stir-fry 2 minutes. Remove pork from wok.

Add broth, onion, bell pepper and bok choy to work; stir-fry 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until sauce is thickened.