Low-calorie/4 recipes

I make this recipe and double it and make bigger cookies, also I substitute Chocolate chips for nuts and raisins because I am allergic to nuts and my kids hated raisins.

A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.

This is not your classic bundt cake that's packed with not-so-good-for-you ingredients. The cake is made with 100% whole wheat flour, grapeseed oil, Greek yogurt, low-fat cream cheese, and fresh raspberries. The ganache doesn't have any butter or cream, it contains cocoa powder, honey, grapeseed oil and Greek yogurt. Super chocolaty, fudgy, moist and packed with goodness.

Mapleleaf roast turkey... it's a big yum fest with this Thanksgiving turkey. The crispy browned skin is like Canadian Peking duck. Roasted and glazed with a reduction of maple syrup and apple cider does the trick. It's like a Canadian recipe eh?

This quick, easy yet flavorful pasta salad is made with broccoli, sun-dried tomatoes and toasted walnuts. It's packed with goodness and yumminess.

Light, refreshing and very tasty dish.

This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it at Thanksgiving

Quick, easy and tasty braised cauliflower with Indian spices!

Soft pretzel style deli rolls.

Warm crepes with juicy and fruity strawberry sauce drizzled on top. A delicious and satisfying breakfast that is easy to get you out of the bed.

I don't know how Carol came up with her meatloaf recipe but I want to thank her for it! It not only is incredibly delicious but is also soooo easy to make too...

Nothing goes better with a steak than a delicious pasta salad like this tasty recipe.

This is an all-purpose filling that can be used for cookies, bars, etc. I use it most often to fill hamantaschen. Extremely simple and delicious.

Tofu can be super tasty, this recipe has proved it. I made this roasted tofu and asparagus recipe yesterday for dinner, and it was absolutely delicious.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)