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Ground turkey burritos loaded with sauteed zucchini, tomatoes, bell pepper, and taco sauce. Lighter than beef but just as satisfying wrapped in a warm tortilla.

Light Southwestern vegetable stew with zucchini, mushrooms, kalamata olives, salsa, and salsa verde simmered in vegetable broth. Vegan, quick, and full of bold flavor.

Lighter fettuccine Alfredo made with skim milk, reduced-fat cream cheese, and a roux instead of heavy cream and butter. All the creamy Parmesan flavor with less fat.

Slow cooker Italian vegetable soup with kidney beans, corn, carrots, and a Parmesan finish. A pantry-friendly dump-and-go recipe that simmers into a hearty bowl.

Fresh tomato pasta toss simmers blanched and peeled tomatoes with garlic, basil, parsley, and oregano, finished with a splash of cream over penne. A high-summer pasta sauce when tomatoes are at their peak.

Creamy spicy pumpkin bisque with ground hot chiles, dry sherry, and half-and-half. A grown-up fall soup that balances pumpkin's sweetness with serious heat and depth.

Homemade peach barbecue sauce with pureed peaches, maple syrup, brown sugar, Dijon mustard, and cinnamon. Sweet, tangy, and ideal for grilled chicken or pork.

DO NOT attempt this recipe in a crockpot, since no evaporation takes place there.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

A hearty deep-dish quiche loaded with deviled ham, chopped hard-cooked eggs, and a double hit of Swiss and cheddar cheese in a silky cream custard. Brunch just got a whole lot more interesting.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

Overstuffed vegetarian pita pockets loaded with avocado, kidney beans, cheddar, mushrooms, sprouts, and roasted cashews dressed in oil and vinegar. A colorful no-cook meal ready in 10 minutes flat.

Tender ravioli swaddled in a rich tomato-wine sauce with earthy mushrooms, spinach, and fennel. One-dish weeknight comfort that tastes like you spent hours in an Italian kitchen.

Baked dried beef dip with cream cheese, sour cream, horseradish, and chopped nuts. A creamy, savory hot appetizer with a sharp horseradish kick for crackers and veggies.

Cheesy scalloped potatoes with hash browns, cream of mushroom soup, peppers, and pimentos, topped with crunchy cheese cracker crumbs. One-dish comfort at its finest.

Turkey tetrazzini made in the microwave with spaghetti, mushrooms, sherry cream sauce, and Parmesan. A quick, creamy way to use leftover turkey in 30 minutes.