We've turned to shredded taters to replace the traditional pizza crust, and this veggie-laden recipe is even more economical than takeout!
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.
Aside from ample health benefits in Sonja Finn's low-cal salad, there's a bounty of textures and flavors to experience – from the chewy feel of farro between your teeth, juxtaposed with smooth and creamy avocado, to the tangy taste of the Chile-Mint Vinaigrette.
To lighten up our tuna wraps, we say so long to whole-wheat tortillas and opt instead for vibrant collard green leaves. In addition to shaving off the gluten, the fiber-rich greens have antioxidant and anti-inflammatory benefits.
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...
Lean pork tenderloin pairs perfectly with warm, soft slices of grilled peaches in this meaty salad with a nutty vinaigrette dressing and peppery arugula. The result: a meal that's both light and filling at once.
Bold aromatic ingredients, such as soy sauce, ginger, green onions and garlic, are the key to infusing this light meal with serious, savory flavor – not to mention a seriously crispy exterior on our faux "fried" chicken, despite having only 339 calories!
Grains and legumes have reemerged with power and punch – not to mention ease of preparation! Serve your pilaf warm, then simply add a splash of lemon juice to your leftovers and slide them into the fridge to create a chilled salad for the following day.