As its name suggests, this is not your average American winner-winner chicken dinner, but fear not. It's from a trustworthy cooking...

I've tried several recipes for healthy-ish chicken fingers, trying to avoid ones cooked in lots of fat. Most recipes are roasted in a hot...

This soup knocked my socks off. OK, technically that's not true. It's summer and I'm not wearing socks. But I digress. When I saw this...

One mistake many cooks make when grilling chicken is to douse it with BBQ sauce when it first hits the grill. The sauce burns to a crisp...

We think of tomatoes as a vegetable but botanically they're actually a fruit because they grow from the flower of a plant and contain...

I know that lentils aren't everyone's favorite legume. But let's face facts : despite their less-than-appealing appearance, they're an...

If you grew up in the 1950's-'60's, chances are your mom cooked from the Better Homes and Gardens Cookbook. And chances are equally good that she fixed stuffed peppers from the red-and-white checkered cookbook. They were stuffed with ground beef, canned tomatoes and rice and topped with cheddar cheese. Mom's cooking bible This is not that recipe. Oh, there's still room for Mom's beloved stuffed peppers, but now we have healthier choices with less fat and more crunchy veggies

Several years ago Ina Garten published a roasted vegetable and orzo pasta salad that contained tomatoes and bell peppers and was topped with a generous amount of feta cheese and olive oil vinaigrette. It was delicious but, unfortunately, it was calorific. (Yes, it’s a real word.) This similar recipe adapted from Skinnytaste hits all the fresh veggie notes and gives you your pasta fix at the same time with less fat and calories. It's what I'd call a perfect Spring salad when s

It's time to brush off your outside furniture and prepare for al fresco summer dining. This cool salad from the Martha Stewart kitchens...

If you think that pasta is off limits when you’re trying to lose weight, think again. Italians eat pasta nearly every day, yet the...

In this delightful recipe adapted from Skinnytaste.com, broccoli florets are cooked together in the same pot with orzo pasta resulting in a rich risotto-like texture. The broccoli florets partially melt into the pasta to give it a green tint. It’s then topped with a low-fat shrimp scampi (achieved with less butter and lots of lemon juice). You can use another small pasta such as orecchiette (Italian for “little ear.”) Any small pasta will do, but orzo best resembles risotto w

On a warm and sunny Spring day last year I posted a recipe for Eat-the-Rainbow Salad. Two days later it snowed. Eating cold salad while...