Winter squashes are rich in antioxidants (though their leafy green companions usually take all the credit). For a new take on an old standard, we shave long strips of butternut squash, which become toasted toppers for our clean pizza.
Chef Jo's onion-inspired striped bass recipe uses a quick and simple cooking method: shallow-poaching. The delicate dish goes great with soba noodles or rice vermicelli.
Fennel, shallots and olives are a popular combination, making this light and elegant flatbread a surefire hit. We've tossed the shallots in a bit of lemon juice to brighten their flavor and roasted the fennel to bring out its natural sweetness.
Toasted sesame seeds turn these pork tenderloin medallions into a dramatic-looking dish, while sweet apple butter and savory tamari combine to create a luscious sauce for a sideof steamed baby bok choy.
The flavor of nutrient-rich sesame punctuates this punchy dish double time, in seeds toasted atop the garlic-roasted chicken and in the Middle Eastern-inspired tahini sauce.
Chef Jo's piquant West Indian blend has a touch of sweetness, thanks to chopped mango. Enjoy this island-inspired condiment on your favorite CE burgers, sandwiches, pizzas and omelettes.
This simple dish lets natural flavors shine, as seared albacore tuna steaks perch atop perfectly paired fennel and carrot matchsticks.
When dealing with inimitably supple beef tenderloin, keep it simple: A quick dash of seasoning and a hot sear in the pan and this cut will always impress.
Our slightly browned scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust.
If you have an extra 20 minutes and a skillet, you can treat your family to a complete and tasty meal!
Bridge the gap between surf and turf by serving up seared scallops, a dinner option that's as fresh and delicate as it is substantial and rich.
With a vibrant sauce and a bit of flair in its presentation, this dish looks and tastes great for so little effort. Scallops take literally minutes to cook, making them the perfect fast food when you need a touch of elegance in a flash.
Broiled scallops sprinkled with a crunchy, toasted bread-crumb and almond mixture and cloaked with a thick, smooth, lemony avocado sauce is our lean, culinary ode to this New Orleans signature sandwich.
Give your porridge a postmodern twist - oat bran is as creamy and satisfying as polenta and is the perfect base for this savory porridge that is packed with some of the season's veggies.
Bloody Mary fans will love this hearty drink, especially if you spike it with a dash of Worcestershire sauce or some horseradish!
This salmon marinade saves you some time by marinating the night before and you'll have a deeply flavored nutritional powerhouse on the table in minutes!
The success of the homemade potato chips in this $2 dish really depends on your knife – sharper knives cut thinner slices for crispier chips! Toss your chips with dill only after they've come out of the oven so the dried herb doesn't burn.
Grab some whole-wheat pizza dough and load on the toppings, like sausage and your favorite veggies! Best of all, we finish this quick dish with a hit of peppery arugula!
Roasting, an unusual way to prepare radishes, gives this root vegetable a tender texture that makes them an ideal substitute for your usual roasted potato sides. The cooking technique also mellows the radish's naturally peppery bite.
The tart green cilantro sauce in this recipe balances out the salmon's rich flavor - and perfectly complements the color - making this dish worthy of serving at your next big dinner party.
Leftover fish, whole grains and a crisper drawer's share of produce, and this reader made dinner!
The sweetness of late-season corn combines with heart-healthy salmon in a bowl that is chock-full of both flavor and nutrition. If you pop our clean corn bread into the oven as you start on the chowder, you'll have fresh bread ready for dipping just before your chowder hits the table.
The sweetness of late-season corn combines with heart-healthy salmon in this bowl of salmon corn chowder that is chock-full of both flavor and nutrition. If you pop our clean corn bread into the oven as you start on the chowder, you'll have fresh bread ready for dipping just before your chowder hits the table.
A short marinade infuses the salmon with citrus flavor and helps keep it moist. Plus, since only a small fraction of the marinating liquid is absorbed, this easy step keeps calories low!
Saffron adds such a wonderful perfume and color to dishes. Here I have gently poached some chicken and vegetables in a saffron-infused stock, then added extra layers of flavors with the Italian classic gremolata, adding orange zest for extra aroma.
I've cleaned up one of my grandmother's classic recipes, a savory pie filled to the brim with salmon, asparagus, chives and Parmesan.
Hell's Kitchen champ Christina Machamer's hearty basil pesto - traditional as it is - isn't "weighted" in the past, thanks to the use of Fontinella cheese or low-fat Parmesan. Plus, you can play around with different herbs to make novel pestos.
Our rustic take on the classic Italian pie has a swirl of savory fillings and just 175 calories per slice.
This gourmet-style salad with roasted garlic and Dijon dressing is a smorgasbord of texture, thanks to zucchini ribbons, marinated artichokes, crisp romaine heart and roasted red pepper.
You can make both the potatoes and onions the day before so that your pre-party preparation is extra fast and easy. After assembling the dish, either bake it at home and serve it within an hour or so (it's equally delicious at room temperature), or take it to the host's place and bake it there.
Treat guests to a restaurant-worthy pasta dinner without the butter usually found in this type of ravioli dish. We opt instead for flavorful leeks and broth (plus a sprinkle of pumpkin seeds!).
The subtle sweetness of roasted red pepper pairs perfectly with succulent grilled shrimp in this cozy 10-minute soup. Enjoy with a side of crispy garlic toast!
Yukon gold potatoes have thin skin and buttery flesh, thus abolishing the need for loads of butter, cream and salt. If that wasn't good enough, they have a lower starch content than Russets and Idahos to boot.
While protein-rich Greek yogurt and milk are a harmonious egg substitute, this modernized dish also harkens back to time-honored recipes by calling for mild and nutritious farmer's cheese, a light variety similar to cottage cheese.
You might not think that you can make pasta in your slow cooker, but this scrumptious, Mediterranean-inspired rotini will prove otherwise. Shrimp adds lean protein while roasted peppers and olives add some extra zing.
Roasted chicken can sometimes get boring. With our cherry barbecue sauce and toasted almonds, this Sunday dinner staple takes on a starring role.
You'll love our crispy garlic, bread crumb and walnut topping! Try it on all your favorite pastas and casseroles.
These aren't your grandmother's Brussels sprouts, considering the subtly mild zip you get from the apple cider vinegar and the nuttiness from the chestnuts.
The world abounds with sugary pies, but our main-worthy version is equally satisfying as a summer side or a quick lunch. The walnut crust is a delicious option with any savory filling!
Creamy risotto-style barley is the finishing touch to a mouthwatering meal.
If your favorite part of ravioli is the creamy ricotta filling, then you'll go wild for my homemade ricotta dumplings.
Frittatas are the quintessential quick meal and perfect any time of day. Try this spinach frittata tonight with a simple green salad, then munch on leftovers tomorrow morning with a side of oatmeal or in a tortilla for a wholesome lunch.
Blanching the rapini before sprinkling it on your pizza ensures a gorgeous green color and prevents it from burning. Try changing up your greens to keep this pizza fresh!
Nosh on red bell peppers like those found in this Middle Eastern-inspired side dish and know you've chosen one of the most nutrient-dense foods around. A 3 1/2-oz serving of red peppers boasts plentiful vitamins C, A and B6, fiber, thiamin and folic acid.
Joselyn Fenstermacher, who works for the United States Antarctic Program at the Amundsen-Scott South Pole Station, showcases some of the veggies she grows in the Station's surprisingly lush growth chamber in this sweet and tangy salsa.
Surprise! Nutritious rhubarb can be eaten raw! Serve this simple compote over nonfat Greek yogurt, homemade granola or even savory dishes such as grilled pork tenderloin.
Be sure to buy a rack of lamb that has been "frenched," meaning the rib bones have been scraped clean (the butcher will do it for you). Trim any fat from the individual chops as you eat, not before cooking them. Fat keeps the lean meat from drying out while it's in the oven.
Now being gentle to bean-sensitive tummies won't mean having to sacrifice authentic taste: if we didn't know better, we'd swear this reader recipe was full of garbanzo beans!
Sopa seca is a term used in Mexican cuisine to describe a side dish made with pasta, which is cooked until the soupy liquid is absorbed. Using quinoa instead of pasta boosts the protein and fiber content of this dish.
This determined reader ditched the fatty salad dressings and greasy chips for a healthy potluck favorite that leaves her friends and family begging for more!
Nutty-tasting quinoa adds texture to a backdrop of creamy rich-tasting beans. A dash of smoky chipotle pepper gives this chili a meaty quality without all the fat.
Thanks to the extra hit of fiber, sweet potato fries are a filling stand-in for white spuds. With just a light coating of olive oil, baking the potatoes adds a crispy, crunchy texture that garners Clean Eating approval while you indulge your craving.
Switch butter and whole milk with reduced-fat cottage cheese whenever you want to whip together your own flavorful, naturally low-fat mashed potatoes.
Pasta carbonara is usually made with bacon, eggs and loads of cheese, so to clean it up while keeping the dish taste bud-friendly, we've replaced the bacon with chicken, cut down on egg and cheese, and added mixed veggies to this healthy carbonara.
We create a rich, hearty base for our stew with just chicken broth, low-fat milk and a bit of brown-rice flour - you won't believe this 25-minute bowl of heaven is just 5 grams of fat.
This reader came up with an easy morning meal option that's versatile enough to allow you to pop in your own favorite produce.
On days when you're pressed for time, skip the tedium of making individual quesadillas and spend 5 minutes assembling our cheesy casserole! It's rich in antioxidants thanks to one particular ingredient...
Steam it, roast it, mash it, bake it. The purple sweet potato is a versatile root veggie, which Okinawans make into everything from tempura to ice cream and can be served sweet or savory.
A generous portion of comforting autumn dessert, plus 3 tbsp of decadent Maple Crème, costs you just 4 grams of fat!
After a year and a half of eating clean and a 43-pound weight loss, one of our readers shares a secret for sneaking added nutrition into a family favorite: pasta.
Our salmon burgers (packed with omega-3s!) get a whole lot of pizzazz with herbes de Provence, capers, olives and Dijon, then cool down under cucumber yogurt sauce. Oh, and the whole dish takes just 10 minutes!
At just 269 calories per pair, these inventive quiches with their crisp potato crusts make for brunch fare that's as impressive to the eyes as it is to your waistline.
Skordalia is a much-loved garlicky dip made with either bread or potatoes as a base, but here we've used both: The bread lightens up the consistency by absorbing some of the potato's starchiness.
This Middle Eastern dish traditionally consists of eggs poached in a tomato-based broth. To further enhance your satisfaction, we've added artichoke hearts, roasted red peppers and potatoes, still keeping the total time at 40 minutes! Try it for breakfast, lunch or dinner.
A hearty Russian classic, our budget-friendly, clean version replaces the beef with portobellos, making up for lost protein with tofu in the creamy sauce. The family will be saying "spasiba" in no time.
Summer squash are harvested when young, ensuring an edible rind but a shorter lifespan. This dish only takes 30 minutes to prepare and uses mostly staples, so it's a great way to make use of an extra squash.
The flavors of traditional pork 'n' beans make for a hearty chili, just 306 calories per serving and totally freezer-friendly!
Preparing a Thanksgiving turkey can be overwhelming for some, but we've broken it down into easy, manageable steps for a stress-free holiday.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Chef and cookbook author Allison Fishman is all about simple, home-cooked dishes that let fresh, healthy ingredients shine. This Cajun-inspired recipe is a prime example!
We lighten up the traditionally rich Mexican appetizer queso fundido, Spanish for "cheese fondue," with Greek yogurt and cream cheese.
It may not be the first cooking method that comes to mind when you think of chicken, but poaching is a great way to cook lean proteins that have a tendency to dry out.
A warm and comforting dessert without the usual calorie count (just 156), and ready in just 35 minutes!
These loaded paninis, or "little breads" in Italian, don't require a panini press - a toaster oven and a quick press with your hand works too. Alternatively, you can heat the pitas on a grill pan with another pan over top for pressure to get those signature grill marks. With Clean Eating, the options are endless!
Salad greens and zucchini noodles are tossed with a creamy, nutty and protein-rich pesto. Pistachios stand in for pine nuts (which are typically used to make pesto) and contain less fat, while creamy avocado adds a rich, velvety texture.
Pickle more than veggies! These petite pickled eggs are awesome on a charcuterie tray or on their own as a low-cal snack.
Las Vegas Chef Mayra Trabulse, owner of Pura Vida Bakery & Bystro, shared this vegan dish for the American Heart Association Flavors of the Heart competition, which we judged!
Top Chef's Angelo Sosa credits his Dominican father for his adventurous cooking style. His beet carpaccio is drizzled with herb-laced Italian honey and a dollop of Greek yogurt.
In Latin America, a picadillo usually consists of finely chopped well-seasoned meat and vegetables served alongside a bed of rice. Here, we've transferred the concept to the soup pot to spice up your cold winter nights.
Light as air and filled with our Greek-inspired blend, it's hard to believe that 4 of these flaky breakfast bites are only 214 calories!