The first time I made chicken tenders I breaded them and baked them in a 425 degree F. oven. They were good. But they weren't as crispy...

This hearty casserole comes from an out-of-print Weight Watchers cookbook, Simply the Best, 250 Prize-Winning Family Recipes. I bought...

Add your favorite toppings, such as sour cream or nonfat plain yogurt and avocado. This recipe for tamale pie was first published in...

This classic marinara recipe in the NYT cooking section is adapted from famous TV chef and cookbook author Lidia Bastianich. She is also...

Keep the smallest baby potatoes whole and cut the larger ones in half. As much as I love chicken noodle soup, I’m not always in the mood...

Eating healthfully doesn't have to be tasteless or predictable (aka the ubiquitous boneless, skinless chicken breast...zzz! ). You can...

The first time I made this blueberry-sauced salmon, I thought about how it would be an ideal holiday dish, especially if I subsituted...

Last year Weight Watchers expanded its Zero-Point food list to include dark meat poultry and lean red meat, which includes beef, pork,...

This no-nonsense hearty soup comes from Melissa Clark of the New York Times Cooking section. It's low in fat, calories and WW Points, and...

Turkey meatloaf has a bad rap for being dry and bland tasting. Deb Perelman, proprietor of one of my favorite food blogs,...

You could almost call this a non-recipe because it's so straightforward and simple. Roast three peppers and an onion and store them in a...

Earlier this month I accompanied a friend on a 7-day hiking tour of Scotland. I am not a hiker but I held my own (barely) for much of the...