Here's my salad just before I tossed on the mozzarella and dressing. Isn't it colorful? Chopped salads are a convenient way to add lots of colorful vegetables to your meals. You don't even need to use a knife to eat them. In fact, a spoon might be the best way to down this bowlful of veggies. The recipe, from Eating Well, simulates a caprese salad (the summer concoction of ripe tomatoes, mozzarella and fresh basil doused with extra-virgin olive oil and served on crunchy bread

Sicilian Spaghetti with Tuna is an age-old Italian recipe that has traditionally contained anchovies with fresh tomatoes and Kalamata olives. In this Weight Watchers adaptation water-packed tuna substitutes for the anchovies and roasted red bell peppers step in for the tomatoes. I like roasted red peppers because I can keep them in my pantry for quick dinners with minimum fuss, but you can certainly make this the Sicilian way with halved cherry tomatoes. If you do, add them t

James Bok is a popular Canadian content creator who focuses on cooking and lifestyle. He started his career in finance (one of his positions was as an Assistant Vice President at Bank of America Merrill Lynch) but quickly changed directions, becoming a full-time "influencer" on daily life, cooking and skincare. (Sounds like much more fun!) He now has more than 900,000 followers on Instagram and TikTok. I came across one of his videos and found him to be charming. And when he

This is the chicken breast recipe for those of us who are becoming tired of healthy, low-fat, diet-friendly (yawn) chicken breasts. Several factors contribute to its success: lemon-pepper seasoning, fresh lemon juice and butter. Yes, you read that right, butter. The recipe, adapted from the NYT Cooking section, calls for 3 Tbsp. of unsalted butter. The butter combines with fresh lemon juice to make a delectable sauce to serve over the chicken. I cut the butter down to 2 Tbsp.

Cinco de Mayo is a Mexican-American celebration of Mexico's victory over Napoleon III's French army in 1862, aka the Battle of Puebla. Celebrations in the U.S. include parades with floats, dancers and, of course, lots of delicious Mexican food. Unfortunately, traditional Mexican fare can be high in fat, calories and WW Points. If celebrating is on your agenda, I suggest trying something equally tasty but much less indulgent, from Weight Watchers no less. This Mexican Chicken

Boneless, skinless chicken breasts are easy to prepare, but equally easy to overcook. Here's a surefire way to insure that they remain juicy and moist. Marinate them in a lemony/olive oil marinade for several hours and then grill them over a hot fire or cook them in an air fryer. The lemon juice tenderizes the chicken and assures that it remains moist. I suggest preparing more than you think you'll need for one meal, because these thinly sliced breasts are great sliced on sal

Here's the easiest way to enjoy roast chicken : cut out the backbone (aka spatchcock it). The flattened chicken cooks in much less time and both light and dark meat come out equally moist and juicy. Gary, the very nice butcher at my local supermarket, spatchcocks my chickens for me, but you can easily do it yourself. To spatchcock a chicken, turn it over and cut out the backbone on both sides with poultry shears. Remove the backbone, flip the chicken over and crack the breas

Eating healthfully doesn't have to be tasteless or predictable (aka the ubiquitous boneless, skinless chicken breast...zzz! ). You can jazz up any low-fat meat or fish with a flavorful side like this offering from Melissa Clark of the NYT Cooking section. It's a riff on Spanakorizo, a classic Greek spinach-rice dish. Made with orzo pasta instead of rice, this meatless recipe is loaded with chopped baby spinach (so much that at first you'll think it's too much, but it’s not)

Add dollops of nonfat Greek yogurt and serve with lime wedges This sheet pan dinner takes little effort but delivers big flavor. Chicken, squash, black beans and red onion are well seasoned with chili powder and cumin. The black beans and butternut squash add a savory creaminess, and the optional toppings add tang. The recipe, adapted from the NYT Cooking section, suggests using Diamond Crystal kosher salt, a favorite of many chefs and home cooks for its light, pyramid-shaped