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Dump chicken breasts, cream of mushroom soup, white wine, and sliced mushrooms into a slow cooker and let it do all the work. Fork-tender chicken in a savory mushroom gravy, hands-free.

Vibrant pink beetroot dough swirls through pale yeast dough in this stunning two-tone loaf. Natural beet juice creates the vivid color while butter enrichment keeps the crumb soft and tender.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

Nonfat hot chocolate mix made with skim milk powder, unsweetened cocoa, sugar substitute, and a hit of cinnamon for warm holiday spice. Mix once, store for weeks, and scoop into a mug whenever cravings hit.

An easy way to make this healthy fiesta beans, and these beans are very tasty, every ingredients in this recipe is good, so you can imagine how healthy it is!

Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.

Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.

It sounds weird, but it's really good! Not too unhealthy either. This only takes about 6 minutes to make. Great for a quick lunch for one!

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Curried pumpkin-apple soup blended into a silky autumn puree with sauteed onion, garlic, curry powder, and a splash of milk. Sweet, savory, and warmly spiced for cool-weather dinners.

Homemade picante sauce with canned whole tomatoes, fresh jalapenos, onion, apple cider vinegar, and garlic. Simmered 15 minutes and served chilled with chips for a chunky, spicy Texas-style salsa.

Italian vegetarian lasagna layered with sherry-sautéed mushrooms, zucchini, spinach, and bell peppers with a three-cheese ricotta-cottage-Parmesan filling. Lighter than meat lasagna, still hearty.

Simple homemade marinara sauce with fresh tomatoes, canned tomatoes, garlic, olive oil and torn basil. Simmers in 30 minutes for a rustic Italian pasta sauce.

Whole wheat carob brownies are a low-fat, dairy-free, eggless dessert sweetened with honey and applesauce. Caffeine-free chocolate alternative with whole grain flour and a tender cake-like texture.

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.

Healthy pasta with spiced lentils, tomatoes, and yogurt in a warmly spiced sauce with cumin, coriander, and ginger for a low-fat vegetarian meal.