shorts, breezy sun dresses and bathing suits.

Unlike winter clothes, summer clothing unfortunately will not hide those few extra pounds most people inevitably gain during the winter.

But fear not, you have a few more weeks to go before May 24 and the traditional first dip in the ocean. With a little exercise and sensible eating, you should be able to confidently sport your swimsuit.

Here are some tasty, low-calorie recipes that will help you shed those extra winter pounds and slip into your summer wardrobe with ease.

*** CHICORY, ORANGE AND DATE SALAD 2 heads of chicory, sliced 1 large orange 50 grams/2 ounces stoned dried dates, chopped 3 tablespoons oil-free French dressing PEEL the orange, removing all the pith. Segment it with a sharp serrated knife.

Mix all the ingredients together in a salad bowl. The goes well with cheese and any bake or nut loaf.

Note: you can use 75 grams/3 ounces fresh dates instead, which will provide a slightly different texture.

*** ORANGE AND WATERCRESS SALAD 1 bunch of watercress, trimmed 2 oranges, peeled, pith removed and thinly sliced into rounds 50 grams/2 ounces dried apricots, chopped 1 tablespoon lemon juice 1 level teaspoon lemon grass, soaked and drained if not using fresh Sprigs of fresh herbs, to garnish ARRANGE the watercress on the base of a shallow serving bowl.

Arrange the orange slices and apricots on top and sprinkle with the lemon juice and lemon grass.

Garnish with a few sprigs of fresh herbs.

Recipes from Slim & Healthy Vegetarian.

*** VEGETABLE AND HAM JAMBALAYA 3 cup fat-free chicken broth 1 medium onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 cup diced green bell pepper 1 cup diced celery 2 green onions, chopped 4 cups cooked rice 1 cup frozen whole kernel corn or green peas 1 cup cubed lean fully cooked ham (about 2 pound) 1 tablespoon tomato paste 1 teaspoon Worcestershire sauce 1 to 1 teaspoon red pepper sauce 1 can (16 ounces) whole peeled tomatoes, undrained 1 cup chopped fresh parsley 1 teaspoon salt 1 teaspoon pepper HEAT broth to boiling in Dutch oven. Stir in onion, garlic, bell pepper, celery and green onions. Cook 5 to 8 minutes, stirring frequently, until vegetables are tender.

Stir in remaining ingredients except parsley, salt and pepper, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and cook 30 minutes. Stir in parsley, salt, and pepper. Serve with additional red pepper sauce if desired.

*** EGGPLANT LASAGNE 1 cup dry sherry, fat-free chicken broth or vegetable broth 3 cups sliced mushrooms (8 ounces) 1 large onion, chopped (1 cup) 1 medium red bell pepper, chopped (1 cup) 2 cloves garlic, finely chopped 1 teaspoon salt 1 teaspoon pepper 11 cups fat-free ricotta cheese 1 cup fat-free cholesterol-free egg product or 2 egg whites 1 medium eggplant (11 pounds) 8 uncooked lasagna noodles 2 cups low-fat spaghetti sauce 1 cup shredded part-skim mozzarella cheese (2 ounces) HEAT oven to 350 degree. Spray rectangular pan, 13x9x2 inches, with non stick cooking spray. Heat sherry to boiling in 10-inch non stick skillet over medium-high heat. Cook mushrooms, onion, bell pepper and garlic in sherry 5 to 8 minutes, stirring frequently, until onion and bell pepper are tender. Stir in salt and pepper.

Mix ricotta cheese and egg product. Cut slice from top and bottom of eggplant.

Cut eggplant lengthwise into 1 -inch slices.

Spread half of the spaghetti sauce in bottom of pan. Top with half of the eggplant strips, half of the mushroom mixture and 4 uncooked noodles. Spread with ricotta cheese mixture. Repeat with remaining eggplant, mushroom mixture and noodles. Spread with remaining spaghetti sauce. Sprinkle with mozzarella cheese.

Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until bubbly and light brown. Let stand 5 minutes before cutting.

*** THREE-BEAN CHILI 1 can (14 1 ounces) fat-free chicken broth or vegetable broth 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 2 medium tomatoes, coarsely chopped (2 cups) 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves 2 teaspoons chili powder 1 teaspoon ground cumin 1 can (15 to 16 ounces) chili beans, undrained 1 can (8 ounces) kidney beans, undrained 1 can (8 ounces) garbanzo beans, undrained HEAT 1 cup of the broth to boiling in non-stick Dutch oven over medium heat.

Cook onion and garlic in broth 5 minutes, stirring frequently.

Stir in remaining broth and remaining ingredients except beans. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally.

Stir in all beans. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until desired consistency.

*** SZECHUAN VEGETABLES WITH RICE 2 tablespoons soy sauce 1 teaspoon sugar 1 teaspoon cornstarch 1 teaspoon rice vinegar 1 jalapeno chili, finely chopped 1 to 3 cup fat-free chicken broth or vegetable broth 2 tablespoons dry sherry, sake or water 1 very large onion, thinly sliced (2 cups) 1 cloves garlic, finely chopped 1 tablespoon grated ginger root 1 small eggplant, diced (3 cups) 1 medium red or yellow bell pepper, cut into julienne strips 1 cup thinly sliced napa (Chinese) cabbage, green cabbage or daikon radish 1 cup whole kernel corn 1 cup sliced Chinese pea pods 2 cups hot cooked rice MIX soy sauce, sugar, cornstarch, vinegar and chili; set aside. Spray 10-inch non stick skillet or wok with non stick cooking spray. Heat over medium high heat. Cook broth, sherry, onion, garlic and ginger root in skillet 5 to 8 minutes, stirring frequently, until onion is tender.

Stir in eggplant, bell pepper, cabbage and corn. Cook 3 to 5 minutes, stirring frequently, until eggplant is tender. Stir in pea pods and cornstarch mixture.

Cook, stirring constantly, until sauce thickens slightly. Serve over rice.

*** VEGETABLE CURRIED RICE 1 can (141 ounces) fat-free chicken broth or vegetable broth 1 medium onion, chopped (1 cup) 3 cloves garlic, finely chopped 1 cup shredded carrots (11 medium) 1 cup sliced mushrooms (3 ounces) 2 teaspoons curry powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground coriander 1 cup chopped dried apricots 1 cup currants or raisins 1 teaspoon salt 2 cups uncooked instant rice 1 cup plain fat-free yogurt 1 medium tomato, diced (1 cup) Plain fat-free yogurt, if desired Mango chutney, if desired HEAT 1 cup of the broth to boiling in 3-quart non stick saucepan over medium-high heat. Cook onion, garlic, carrots, mushrooms, curry powder, cinnamon, cumin and coriander in broth 5 to 8 minutes, stirring frequently, until onion is tender and liquid has evaporated.

Add enough water to remaining broth to make 2 cups. Stir broth mixture, apricots, currants and salt into vegetable mixture. Heat to boiling. Stir in rice; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Stir in 1 cup yogurt and the tomato. Serve with additional yogurt and chutney.