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Entrees

Nice work! You just found recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd's recipes are easy to follow and fun to make! See if Todd has hacked your favorite entrees here. New recipes added every week.

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    This is a classic Italian dish, but with cheese and cream and butter in the traditional version, you can get a whopping seventy grams of fat in a single plateful. For this conversion, well replace those fatty ingredients with substitutes such as evaporated skim milk, fat-free milk, Butter Buds, and greek yogurt. 

    Using these substitute ingredients, we can shave something like forty-nine grams of fat off the traditional recipe for fettuccine alfredo presented at the country's largest Italian restaurant chain. This recipe makes two huge dinner-size entrees just like they serve at the restaurant, though you might prefer to divide this into four more modest servings.

    Nutrition Facts
    Serving size–4 cups
    Total servings–2 
    Calories per serving–1035 (Original–1236)
    Fat per serving–18g (Original–67g)

    Source: Low Fat Top Secret Recipes by Todd Wilbur.

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    How's this for coincidence: both McDonald's and Taco Bell got their start in San Bernardino, California, in the early '50s. Glen Bell opened a hamburger and hot dog stand called Bell's Drive-In, while the McDonald brothers, Dick and Mac, were just around the corner with their golden arches and speedy drive-up service. "The appearance of another hamburger stand worried me then," says Glen. "I just didn't think there was enough room in town for both of us." Turns out there was enough room—for a while.

    In 1962 Glen decided that it was time to offer an alternative to the hamburger stands that were saturating the area, so he opened the first Taco Bell and changed his menu to Mexican food.

    Ten years and hundreds of new taco Bell openings later, the Burrito Supreme hit the menu and became an instant hit. By making this reduced-fat clone version at home, we can knock the fat down to less than one-fifth of the original.

    Nutrition Facts
    Serving size–1 burrito
    Total servings–4
    Calories per serving–325 (Original–503)
    Fat per serving–4g (Original–22g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur. 

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    This quartet of chicken sliders made with dinner rolls has been on the theme eatery's menu since the first restaurant opened back in 1994. It was called Tortuga Tidbits back then, but as a restaurant spokesperson explains, "No one knew what a Tortuga Tidbit was...neither did we. So last year we changed the name to make it more descriptive of the menu item."

    For this low-fat conversion, we'll need to use the Top Secret Recipes hack of Rainforest Cafe Reggae Beat spice blend. The recipe is designed to make a rather unusual yield total of three sandwiches, since the dinner rolls come in packages of twelve.

    Nutrition Facts
    Serving size–1 4-roll sandwich
    Total servings–3
    Calories per serving–768 (Original–863)
    Fat per serving–14g (Original–27g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Andrew J. C. Cherng lived in China, Taiwan, and Japan before he came to the United States to study mathematics at Baker University. After graduation in 1973, Andrew used his extensive education and business savvy to open an Asian restaurant in Pasadena with his father; Master Chef Ming Tsai Cherng. Southern Californians went crazy for Andrew's Panda Inn and its cutting-edge menu that blended the styles of Szechwan and Mandarin cooking.

    Today the chain—now called Panda Express—includes more than 320 units in thirty-two states and is famous for the addictive fried chicken dish with the tangy orange sauce. We can re-create this dish using a baking technique to avoid the fat that's unavoidable when frying.

    Nutrition Facts
    Serving size–1 sliced chicken breast
    Total servings–4
    Calories per serving–400 (Original–580)
    Fat per serving–12g (Original–30g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    This item has been a huge best-seller since it was first added to Applebee's menu in 1993 as promotional summer chow. The original version of this chicken dish is topped with an oil-based Mexi-ranch dressing, plus a melted cheddar and Monterey Jack cheese blend, making it every shade of tasty, yet brutal on the midriff. This lighter version of the original recipe cuts the fat in half. You'll need only a small amount of tequila to make this taste like the original—we're not making a margarita here! I learned the hard way that if you add more than the seemingly minuscule 1/4 teaspoon of tequila to your chicken, it'll taste like it just got back from a bachelor party in Tijuana. 

    Nutrition Facts
    Serving size–1 entree
    Total servings–4
    Calories per serving–495 (Original–580)
    Fat per serving–15g (Original–30g)

    Source: Low Fat Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    This young chain of Mexican-style chicken outlets has had much success with its formula since the first store opened in the U.S. in 1980. Your order of chicken comes straight off of an open-flame grill, where it has been slowly roasting for around 45 minutes. The chicken is grilled whole, butterfly-style, and before it’s boxed up for carry-out, cooks take a sharp hatchet to it in dramatic fashion. A couple of whacks and you’re on your way with several pieces of very tasty and tender double-marinated chicken. 

    For this recipe, instead of butter-flying the whole chicken, we will prepare precut pieces. Then, to save on fat grams, as soon as it’s cooked, we’ll remove the skin. At the restaurant you’re served flour or corn tortillas to wrap around the chicken that you strip from the bone.

    Nutrition Facts
    Serving size–2 pieces
    Total servings–2
    Calories per serving–220 (Original–270)
    Fat per serving–8.5g (Original–14.5g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Menu Description: "A huge, savory 16 oz. bone-in U.S.D.A choice steak prepared with a smoky marinade and fire-grilled. Smothered with sauteed mushrooms, roasted red peppers and real smoked bacon."

    "Come in for dinner and I'll do the dishes," Stuart Anderson used to promise in television ads. Stuart had a down-home appeal that worked wonders for his chain. Stuart was a rancher who raised a small number of cattle, Clydesdales, and sheep for many years, and was known for his casual, laid-back approach to just about everything. When he opened the first restaurant he built it on a "ranch-to-restaurant" philosophy, meaning that he could supply the fresh beef from his own small ranch, or at least imply that was the case. But as the dinner house's popularity exploded over the years, larger suppliers had to help supply the beef to the growing chain. Still, the fable lived on, and it worked very well for the restaurant. Even with more than one hundred stores in the chain, customers continued to believe they were getting home-grown steaks picked by Stuart himself.

    Now you can hand pick your own T-bone steaks when you make this hack recipe for steak in a smoky marinade that clones the Stuart Anderson's Black Angus favorite. The recipe here is for T-bone steaks, but you can use the marinade and topping on any cut of beef. If you can, plan on marinating the steaks overnight for the best flavor.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.24. Votes: 34

    For his show, Dr. Oz challenged me to design a new version of KFC Original Recipe Chicken with fewer calories and half the fat. You might be surprised to see what I came up with to replace the MSG (it's fish sauce!)—but you will not be disappointed with the tasty results.

    Todd's Dr. Oz Clone
    Calories–200 each thigh / 290 each breast
    Fat–9g / 10g

    Original KFC
    Calories–250 each thigh / 360 each breast
    Fat–17g / 21g

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    Score: 3.00. Votes: 2

    The number two Mexican fast food chain nicely duplicates the delicious fish tacos you'd find in coastal towns south of the border: two corn tortillas wrapped around a fried halibut fillet that's topped with cabbage, fresh salsa, and a creamy "secret sauce." It's practically impossible to eat just one—they're that good. And, thanks to the availability of breaded frozen fish sticks in just about every market, a home clone is stupidly simple. If you can't find crispy halibut sticks in your local store, the more common breaded pollock will work just fine here. You can also use frozen fish portions that are grilled if you're not into the breaded (fried) stuff. The real recipe at Del Taco comes with two thin corn tortillas, but sometimes the only available corn tortillas in consumer markets are the thicker ones. If that's the case, you'll need just one per taco.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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