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!
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.
We lighten up the traditionally rich Mexican appetizer queso fundido, Spanish for "cheese fondue," with Greek yogurt and cream cheese.
This creamy curried chicken and lentil dish is brimming with flavor, and it’s even better the next day. Make it on Sunday and eat it for lunches and dinners all week.
Meaning "little pizza" in Italian, a pizzetta is light in size but big on taste. Peppery arugula and crisp radicchio complement the creaminess of the mushrooms and goat cheese.
Instead of simply slapping some cheese between two slices of bread (as usual!) why not add black beans and shredded chicken to the mix for a little Mexican infusion?
These vegetarian patties are simple, versatile and addictive! Enjoy them on their own with a dollop of our rich garlic aioli or sandwich one between thin whole-grain buns for a veggie burger!
This fantasic lobster roll has the two key ingredients: lots of succulent lobster and a soft, toasted whole-grain bun.
Lobster. Grilled. Cheese. These three words ring like music to the ears. The crescendo? Each lobster grilled cheese has less than 300 grams of fat!
Chef Jo's transformed food truck burger is based on a classic from Grill 'Em All, winners of Food Network's The Great Food Truck Race. The truck is the heavy metal brainchild of two longtime buddies who use fresh, local ingredients for their German-inspired beef burger.
Korean jjigae, a stew often brimming with greens, tofu, meat, kimchi or seafood, goes clean in Chef Jo's 106-calorie version, a quick and easy meal to warm your bones (Gangnam-style).
On a trip to Los Angeles, Chef Jo fell in love with the plethora of food available in the city's varied trucks. Kogi BBQ's Kimchi Quesadillas, a hybrid of Korean and Mexican cuisine, were a definite favorite and she couldn't wait to clean them up! Naturally, accolades followed...
Stunning rainbow (or Bright Lights) Swiss chard is a colorful alternative to the standard, with vibrant yellow, pink and purple hues and the same antioxidants you know and love.
Stuffing peppers is a fun way to serve a perhaps otherwise overlooked grain salad at your next backyard get-together. Cubanelle peppers are an ideal choice thanks to their mild spice, thin walls and narrow cone-like cavity.
Squid has a mild flavor that is ideal for absorbing the stronger notes of a marinade. And, with a kick of heat, red finger chiles are a perfect addition to this bistro-style salad.
Serve this party-perfect greek feta dip with veggies, as a spread for burgers and sandwiches, or with chicken or veggie skewers.
We're giving the axe to the lard traditionally used to cook refried beans, creating our own non-fried bean purée using high-protein edamame flavored with onion, garlic, cumin, chile powder and lime juice.
Using five different onions makes for a well-rounded and balanced broth. The secret to a great onion soup is to slowly sweat and caramelize the onions.
This classic dish gets a healthy and colorful makeover with sweet parsnips and vibrant purple potatoes, while quinoa flakes make a gorgeous gluten-free crust for oven-baked fish!
This lemon-spiked fennel and potato dish also gets its flavor from thyme, garlic, green onions and sour cream, weighing in at only 3 grams of fat per serving!
While traditional risotto recipes made with rice require diligent stirring and timing, our farro version is almost impossible to overcook, thanks to the ancient grain’s firm, chewy texture – plus it adds a robust nuttiness!
This versatile robust sauce is a great staple to have on hand in your fridge or freezer. And feel free to jazz up our recipe with your favorite herbs and spices for varied flavor every day of the week.
Homemade soups and stews are perfect staples to prepare in advance. In fact, soups often taste better when flavors have had a chance to develop, so do yourself a favor and make our simple broth a day ahead.
Keep your family far from boredom by changing up our curried soup each time you make it. Try stirring in 1 cup of cooked quinoa or brown rice, 8 ounces of cooked and shredded chicken (skinless, of course) or 8 ounces of cubed firm tofu.
To clean up a classic recipe calling for creamy condensed soup, banish the can and whip up a batch of this healthy substitute!
We've captured the spirit of the British favorite with a few CE twists on the traditional filling of beef, onion, potato and rutabaga. Serve with clean ketchup for dunking and a simple spinach and arugula salad with a squeeze of lemon.
A staple in Cajun cooking, collard greens are a quick cook's best friend. While the leaves may seem tough, it's important to not overcook them for optimum flavor – five minutes is all you need.
If you're a fan of Vietnamese noodle soup you'll love our cleaned-up version! Mix up your veggies and protein to keep it fresh.
Called socca in France or farinata in Italy, this savory pancake is a traditional street food and cherished favorite in both regions. Our CE version cuts the fat by reducing the amount of oil and adds fiber with a white bean purée.
The zip in these hearty whole-grain covered feasts will fill you with health and goodness, while the protein and fiber content will satisfy and keep you hunger-pang free for hours. Now that's a meal!
We believe that fresh-focused nutrition shouldn't be limited to humans. Surprise your furry friend with Chef Jo's doggie biscuits.
Jalapeño poppers are generally laden with cheese, breaded and deep-fried – not exactly a clean snack! We reduced the cheese and mixed it into a baked cornbread batter. Serve them with your favorite salsa and a bit of sour cream.
Start your pizza off right with the perfect clean dough!
Both sherbet and sorbet consist of fruit juices or purées and sweetener, but sherbets also include dairy. Most sherbet sold in the US often contains 1 to 2% milk fat, but our recipe uses skim milk for a zero gram fat total.
Butternut squash layered with our Everyday Marinara Sauce provides a creamy, sweet base for this protein-packed vegetarian butternut squash lasagna. You can thank the combination of walnuts, ricotta cheese and mozzarella for the 14 grams of protein in each serving.
New York's historic Waldorf Astoria Hotel bred this creamy icon of a salad, a mélange of apples, mayo, celery and walnuts. With nontraditional bulgur and yogurt, our version tastes just as rich.
Light and full of complex flavor, this stew is sure to become a regular in your home. Coconut, coriander and jalapeño give this stew an authentic Latin-American flair, while black cod adds a punch of protein.
Completely devoid of fat, Chef Jo's blueberry syrup is an ice cream revelation! You can also drizzle the sweet sauce atop fresh fruit or clean pastries.
Derived from the cassava root, tapioca starch (or tapioca flour) is a thickener that's ideal for sauces and stews, as it dissolves completely and offers a glossy sheen to liquids.
Buy a larger piece of beef to whip up a big pot of stew that will last for months in your freezer. This cold-weather staple is great with a crusty piece of whole-wheat baguette for dipping!
With these aromatic salmon skewers, there's no need to marinate for hours to get that authentic South Asian flavor. Zucchini tossed with cumin and mint adds a light touch to round out this meal.
This is a decadent and rich lobster dip that no one will guess is clean! When shopping for ingredients, purchase fresh-cooked lobster from your local fishmonger.
With only five ingredients and a pinch of sea salt, this savory-sweet frozen yogurt is a decadent yet healthier take on a classic chiller. Avocados lend an extra dose of creamy texture, while skim milk and low-fat yogurt ensure it tastes fattier than it actually is.
It's hard to believe these addictive, cheesy chips with creamy dip are just 1 gram of fat per serving!
Ditch the traditional butter-fried Monte Cristo for a healthier, tastier take. Sautéed turkey, pear, baby spinach and low-fat Swiss spare the fat but not the flavor.
Swirling pizza dough in the air isn't the only way to prepare the perfect crust. Here's the simplest way to get your pizza started.
There's more to whole grains than brown bread! Chef Jo offers a tour of the world's finest lesser-known grains.