When using fresh herbs, be sure to dry them thoroughly after washing them so they are fluffy, not dense, when chopped. You not only get a more precise measurement, but they’ll also distribute more evenly in your dishes.

　　

Ingredients

makes 1 serving

　　2 medium plum tomatoes, stemmed and cut into 1/4-inch-thick slices

　　Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto)

　　1 small lime wedge

　　Sea salt and pepper, to taste

　　1 ounce finely crumbled queso fresco (look for it in the refrigerated section with other international ingredients)

　　1 1/2 teaspoons chopped cilantro leaves, or more to taste

　　

Step 1

Place one of the tomato slices in the center of a large dinner plate. Arrange the remaining slices, overlapping slightly, forming rings around the center slice until all the tomatoes are used. Lightly mist the tomatoes with spray. Squeeze the lime wedge evenly over the tomato slices. Season with salt and pepper. Then, leaving the outer diameter of the tomato slices bare, sprinkle the cheese and then the cilantro over the top. Serve immediately.

　　

nutrition information

Step 2

Calories: 66

　　

Step 3

Protein: 5g

　　

Step 4

Carbohydrates: 6g

　　

Step 5

Fat: 3g

　　

Step 6

Saturated Fat: 2g

　　

Step 7

Cholesterol: 9mg

　　

Step 8

Fiber: 2g

　　

Step 9

Sodium: 44mg

　　Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.