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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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    The Red Lobster menu describes this dish as, "a mild-tasting fillet sprinkled with lemon-pepper seasoning, plus rice." Simple enough. And, if you keep the butter to a minimum, this clone becomes a naturally low-fat meal. Most of the butter will melt away from the fish when grilling, and mahi-mahi has hardly any fat in it. The liquid smoke gives the fish a flavor like the restaurant version, and I found that Jane's brand of lemon-pepper seasoning works best, if you can find it. Add some rice on the side—either brown or converted—some steamed veggies, and you've got yourself a tasty guilt-free meal.

    Nutrition Facts 
    Serving size–2 fillets 
    Total servings–2 
    Calories per serving–340 
    Fat per serving–5g

    Source: Top Secret Recipes Lite by Todd Wilbur. 

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    Score: 5.00. Votes: 1

    Here's another Red Lobster selection that is a simple, healthy choice for your next kitchen-clone meal. The menu describes it as "A flaky white fish, baked with fresh tomatoes and Parmesan, served with rice." You'll get a little fat from the butter and just a bit from the Parmesan cheese, but at a total of 6 grams of fat per serving, this is still a very low-fat choice for lunch or dinner. Serve this dish with rice and some steamed veggies, and save the fat grams for dessert.

    Nutrition Facts
    Serving Size–2 fillets
    Total Servings–2
    Calories per serving–370
    Fat per serving–6g

    Source: Top Secret Recipes Lite by Todd Wilbur. 

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    Score: 5.00. Votes: 1

    Taco Bell had very little luck with light menu items over the years. In 1983 the Mexican fast-food chain introduced Taco Light, a taco with a fried flour tortilla shell. But the fried flour tortilla that replaced the traditional corn tortilla only made the taco light in weight and color; not in fat or calories. The item was quickly discontinued. In 1995, the chain tried again with Light Line, a selection of several lower-fat menu items. Those items were also quickly nixed from the menu boards due to poor sales.

    When we cook at home, though, we often like to make a meal better on the waistline, especially if it takes no extra effort and the food still tastes good. This recipe will show you how to do just that: knock the fat way down—from ten grams to just two grams—without compromising flavor. Check it out.

    Nutrition Facts 
    Serving size–1 taco
    Total servings–6
    Calories per serving–172 (Original–213)
    Fat per serving–2g (Original–10g)

    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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    In 1991, the world's largest chicken chain introduced a new logo to better reflect the addition of non-fried chicken products. Kentucky Fried Chicken morphed into KFC.

    One of the chain's classic side dishes is the tasty macaroni and cheese, which has been on the menu for years. Using the light version of Velveeta cheese and some reduced-fat Cheddar, we duplicate the taste while cutting the fat grams in half here in this reduced-fat conversion.

    Nutrition Facts
    Serving size–4.5 ounces
    Total servings–6
    Calories per serving–95 (Original–180)
    Fat per serving–4g (Original–8g)

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

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