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Easy two-ingredient pumpkin ice cream made by stirring canned pumpkin into softened vanilla ice cream. A no-cook fall dessert ready in minutes.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Slow cooker chicken breasts in a velvety white wine, mushroom, and sour cream sauce with a dusting of paprika. French-inspired elegance from your crock pot.

This turned out great. Much lighter tasting than a traditional heavy lasagna but very much like a lasagna without the fat and carbs from the pasta. I found a single serving more than filled me up. Like a no-guilt lasagna.

A slow-simmered marinara built on three layers of tomato, a splash of red wine, Italian herbs, and just enough red pepper flakes to earn the name "zesty." Low-fat, feeds a crowd, and freezes like a champ.

Strawberry yogurt ice cream with just four ingredients: pureed strawberries, sugar, yogurt, and whipped egg white. Lighter, tangy, no-cook summer treat.

Lightened-up single-serving Boston clam chowder built on chicken broth and low-fat milk instead of cream, with leek, celery, red potato, canned clams and a handful of shredded spinach folded in at the end. Ready in about 30 minutes.

Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.

If you are a major fan of Devil's Food Cake you will enjoy every second of these scrumptious cookies.

Simple and tasteful cookies that are perfect for Christmas time.

Raspberry and fig gratin with sour cream and broiled brown sugar crust. Four ingredients, 15 minutes, and the caramelized sugar cracks like creme brulee over warm fruit.

Light and fruity tapioca pudding made with pineapple juice, orange juice, mandarin oranges, and crushed pineapple. A low-fat, no-fuss chilled dessert that's bright, tropical, and refreshing.

Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.

Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes recipe

I love this vegetable soup, I added two kinds of mushrooms, I am a mushroom's fan, it was still a great recipe.