Cabbage and noodles is an Eastern European staple. This one is high in protein with the addition of cottage cheese. Eat this dish in late fall or winter when cabbage is prevalent. The added fresh lemon will keep away the sniffles!

I wrote this recipe as a one of my “Cures for the Carboholic” since it tastes rich but is actually low fat. Creamy dishes that are low in fat but high in protein are just the thing to keep you feeling full and stop you from reaching for the bread!

I tasted this elegant, rich quiche while traveling in France. I’ve lightened this version by substituting with some low-fat dairy products. It’s a healthier option for celebrations or holidays and if you need a change from the traditional Thanksgiving dishes, this is a great substitution.

Korma and Madras curries are different variations of dried Indian spice combinations. Traditionally, all great Indian cooks take whole spices, toast them, and grind their own freshly roasted curry powder. For convenience sake, you can purchase the powder pre-made. Korma usually contains a mixture of spices like coriander, aniseed, cumin, cinnamon, star anise, and cloves. It has a mild, savory flavor with a touch of sweetness. Madras has added heat from dried chilies and usually contains coriander, turmeric, cumin, and fennel.

My neighbor Susan prepared this unusual chili for me one night. Meat lovers adore this rich and hearty chili. Serve it with a salad or stir in your favorite steamed veggie.

Traditional fettuccini is oozing with fat from heavy cream, but this version is light and high in protein from the yogurt. Toss in grilled chicken and peas to make it a one-pot meal!

Baked in ramekins, these creamy mounds of eggplant unmold easily, a sure-fire hit for your next dinner party when you serve them on salad plates with extra sauce.

When I was a little girl, nothing seemed colder than a Pittsburgh winter. After school, I would burst through my Granny’s kitchen door, tear off my snow-covered, slushy boots, and inhale the warm perfume of meat stewing in a tomato paprika sauce. This Hungarian goulash is based on my family’s recipe that I enhanced with the addition of sweet, caramelized onions.

Use the left-over lemon rinds and a handful of herbs to stuff your chicken. The meat will capture the aroma of fresh herbs without all the extra work of chopping herbs for basting.

Serve salmon cakes on top of a lightly dressed mesclun or baby spinach salad. Sprinkle fresh chopped chives and enjoy as an alfresco lunch or the start to an elegant summer meal. Fish lovers will be hooked on this tasty preparation. A great way to use up leftover white wine and extra fresh herbs, these cakes also freeze beautifully.

Everyone wants to eat delicious food and be healthy at the same time, right? And who wouldn't want to ditch the diets forever and start making simple, lifelong changes that keep you healthy, satisfied and in shape? I am proud to announce the launch of my first cookbook, a collection of 100 of America's favorite recipes made healthier and tastier!

Valentine's Day is a time to let loose and shower your loved ones with love and tempting treats. But just because you want to spoil them with delicious eats, it doesn't mean you have to spoil their New Year's resolution to eat better - download my free booklet to find out how...