The following report by Channel 4 Action News reporter Kelly Frey first aired on Channel 4 Action News at 5 p.m. on Dec. 22, 2005.

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Fran DiVecchio is 5 feet 1 inch tall and 115 pounds -- and she's a weight loss wonder.

Take a good look at her today.

Now, look at her ten years ago.

"I kind of look like a beached whale there," said DiVecchio.

At 100 pounds heaver, she was a size 22.

So what's her secret? How did she go from flab to fab? And how does she keep it off while the rest of us gain over the holidays?

Frey: "Do you pump it up more over Christmastime and Thanksgiving?"

DiVecchio: "I do ... 45 minutes ... because normally it's 35."

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VIDEO: Weight Loss Secrets

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It's no secret you need to exercise, but DiVecchio believes over the holidays you have to exercise at least 10 minutes more each day.

Tip No. 2: Not only do you have to exercise, but you still have to watch what you eat.

"You can go to the gym all you want, but if you are not watching you eat, it's not going to work," said DiVecchio. "Portion control is key."

DiVecchio drinks three liters -- or about 12 glasses -- of water every day.

"I'm making you balsamic chicken for lunch," DiVecchio told Frey. "Low in fat, high in taste. I never go over 30 grams of fat a day. And I don't really concern myself with calories or carbohydrates, as long as I'm eating good carbohydrates." (click here for recipes)

That's another DiVecchio secret -- eat what you want, but don't go over 30 grams of fat a day.

And salt?

DiVecchio substitutes it with other seasonings. She says salt equals diet sabotage.

"I think it makes it make you hungrier," said DiVecchio.

DiVecchio says to post pictures of you at your heaviest on your refrigerator -- it might squelch your appetite to snack.

But when you are hungry, it's recipes like the balsamic chicken that DiVecchio says keeps her guilt-free.

"You have to take baby steps to achieve permanent weight loss," said DiVecchio.

Recipes That Keep DiVecchio Guilt-Free

Balsamic Chicken
From Cooking Light

1 teaspoon olive oil
¾ cup coarsely chopped onion
4 garlic cloves, sliced
2 (4-ounce) skinless, boneless chicken breast halves
1 cup sliced green bell pepper
½ cup balsamic vinegar
¼ cup sliced mushrooms
1 teaspoon dried Italian seasoning
1 (14 ½ ounce) can diced tomatoes, undrained
1 cup hot cooked long grain rice

Heat the oil in a large skillet over medium-high heat. Add onion and garlic, sauté 3 minutes. Add chicken, cook 4 minutes on each side or until browned. Add bell pepper and next 4 ingredients (bell pepper through tomatoes). Reduce heat to medium-low, cook 20 minutes or until chicken is done. Serve over rice.

Yield 2 servings (serving size, 1 chicken breast half, 1 cup bell pepper mixture, and ½ cup rice)

Calories: 376 (10% from fat), FAT 4.3g (sat 0.8g, mono 2.1g, poly 0.7g) PROTEIN 32g; CHOLESTEROL 66mg; CALCIUM 110mg; SODIUM 355mg; FIBER 6g; IRON 3.8mg; CARBOHYDRATE 52.3g.

ALMOND BISCOTTI


1 cup butter, softened (she uses 1 cup unsalted butter)
2 ½ cups sugar, divided
6 eggs
2 teaspoons vanilla
4 cups flour
4 teaspoons baking powder
dash salt
(optional) 1 cup chopped almonds
4 teaspoons milk

In a mixing bowl, add cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients, add to creamed mixture. Stir in almonds. Line baking sheets with foil and spray with cooking spray. Divide dough into fours, spread into four 12 inch x 3 inch rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 for 15-20 minutes until golden brown and firm to the touch. Remove from oven and reduce heat to 300. Lift rectangles with foil onto wire rack, cool for 15 minutes. Place on a cutting board, slice diagonally ½ inch thick. Place slices with cut side down onto ungreased baking sheets. Bake for 10 minutes or until desired crispiness.