calorie-packed, try these low fat recipes from "Eating Thin for Life'' by Anne Fletcher.

Ms Fletcher is a registered dietitian who interviewed "masters'' of weight loss -- people who lost weight and successfully kept it off. Filled with weight loss techniques and food secrets of these masters, Eating Thin for Life includes a 21-day mix-and-match eating plan -- from breakfasts to desserts with less than 200 calories.

All the recipes are healthy, great tasting and of equal importance, easy to prepare. Eating Thin for Life is a motivational cookbook.

MEXICAN BEAN ROLL-UP 1 ounce (about 1/3 cup) sun-dried tomatoes 1 refrigerated tube pizza crust (about 10 ounces) 1 can (16 ounces) fat-free refried beans 1/2 cup nonfat sour cream 1 large onion, chopped (1 cup) 1 medium green bell pepper, chopped (about 1 cup) 1/3 to 1/2 cup sliced jalapeno peppers COVER sun-dried tomatoes with boiling water and soak for 10 to 15 minutes, or until softened. Drain; coarsely chop. Preheat oven to 425 degrees. Spray a jellyroll pan with nonstick cooking spray. Spread pizza dough to edges of pan and bake until crust is lightly browned. Remove from oven and reduce heat to 350 degrees. Immediately turn pan upside down, transferring crust to a towel-covered cooking rack. Roll up crust in a towel and cool. In a small bowl, mix beans and tomatoes with a fork. Unroll crust and spread top with bean-tomato mixture. On top of beans and in separate layers, evenly distribute sour cream, onion, pepper and jalapenos. Roll up and place, seam side down on jellyroll pan. Bake for 15 minutes, or until golden brown. Slice into 8 pinwheels and serve.

Calories per pinwheel: 194 and 2 grams of fat.

PICCALILLI POTATO SALAD Dressing 1/3 cup each nonfat mayonnaise and nonfat yogurt 2 tablespoons skim milk 2 tablespoons sweet pickle juice 1 tbsp Dijon-style mustard 1/2 teaspoon prepared horseradish Salad 2 pounds red-skinned potatoes, cooked, cooled and cubed Low fat 2 medium celery stalks, chopped 2 hard-cooked eggs, whites only, chopped 3 tablespoons sweet pickle relish 2 tablespoons chopped green onion 1 teaspoon salt generous amounts of black pepper 1/2 teaspoon dill weed TO make dressing: Whisk all ingredients together until creamy.

To make salad: Gently toss together all ingredients. Pour dressing over salad mixture and toss gently. Refrigerate until ready to serve. Per serving: 80 calories. 0 fat. -- Providence Journal