This recipe is inspired by the traditional Cuban dish ropa vieja (Spanish for "old clothes"). Traditionally served with potatoes and chickpeas, you can also try it with rice, quinoa or corn tortillas. Using sweet onions keeps the flavor subtle.
Here, vegetables and tofu step in for the traditional meat and get a soak in a spicy coconut marinade before a quick skewerless grill. (Don't fret - no fire pit required!)
These charming crostini are equally satisfying as hors d'oeuvres or a simple afternoon snack - either way, they fill your body with immune-enhancing omega-3 fatty acids.
By making your own homemade BBQ blend, you'll be able to control every last ingredient that goes in (plus, tinker with our recipe to whip together your own signature secret sauce in the process).
Pungent blue cheese balances out the sweetness of dates in this meal-worthy salad made with a combination of baby spinach and arugula.
Our modern take on this traditional dish offers a lighter, crisper combination of vegetables, allowing you to truly experience the fresh flavors.
Adding beaten egg whites to these luscious cheesy grits increases their volume (so you'll feel like you're eating more!), yet gives them a light texture. And if zucchini's not in its prime, substitute any seasonal vegetables you love!
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.
Our slightly browned scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust.
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.
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.
Leftover fish, whole grains and a crisper drawer's share of produce, and this reader made dinner!
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.
Switch butter and whole milk with reduced-fat cottage cheese whenever you want to whip together your own flavorful, naturally low-fat mashed potatoes.
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!
Bolognese sauce is a rich ragu that simmers for hours, coaxing flavor from aromatic vegetables. Our plant-based lentil bolognese honors its roots with steady (thankfully quicker!) preparation that persuades sweet notes from caramelized vegetables.
We use Za'atar, an addictive Middle Eastern spice blend, to season the nutritious grains that form the foundation of this flavorful fish dish.
Vegetarians and meat-eaters alike will be drawn to the comforts of this hearty stew, thick with the creamy starchiness of beans and bright with the colors of garden fare.
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.
Creole dishes are slow simmered, which unfortunately translates to a loss of vitamins, minerals and antioxidants. For this reason, we kept the stove-top time for our chicken and okra brief.
By ditching the requisite heavy cream and butter, we’ve stripped our creamy asparagus soup of its potentially weighty calorie count – it rings in at just over 200 calories and includes succulent toppers like crabmeat, Parmesan, bread cubes and more!
It's almost too easy to slash fat and calories: Simply cut the floury fillers and mayo-based dips to let the shellfish shine.
Our vegetarian take on the classic will wow meat lovers – they're dripping with a homemade, savory mushroom-cauliflower sauce that mimics a traditional beef filling.
Black-eyed peas are a staple in the South and, when coupled with whole grains (think brown rice or corn bread), they become a complete meatless protein. Plus, we call upon low-cal, zero-fat and cholesterol-free egg whites to hold it all together.
We've loaded our meatless burgers with flavor and texture from crunchy almonds, smooth chewy bulgur, aromatic shallots and garlic, and a sweet-peppery strawberry sauce.