Creamy refried beans are a perfect side dish for any Mexican main course. Beans and smoky bacon are a delectable combo but I use turkey bacon to keep them light and low-fat.

I’m always on the hunt to find ways to use leftovers. This is the prefect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.

If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well.

Fresh tropical fruit is so sweet, it livens up any dish. I like to make a big batch of this salsa to use for chip-dipping and to accompany my grilled fish or meat. Just eating this salsa makes me feel like it’s 80 degrees and sunny outside year-round!

I created this recipe for my friend, the Fresh Grocer, Tony Tantillo. It’s an Italian spin on classic American flavors of bacon, lettuce, and tomatoes. I also added fresh fennel for extra flavor and texture.

Avocado in a milkshake might sound unusual, but in Vietnam it’s a traditional treat that you can order in local restaurants. Enjoy a creamy, rich shake while getting a serving of vegetables to boot!

Asparagus is the quintessential spring vegetable but is easy to find year-round. Balsamic mixed with chicken broth and cornstarch adds a sweet-and-sour flavor to this dish. Top with grilled, sliced chicken to make it a meal.

This was an old stand-by in our family home on icy Pittsburgh winter nights when cold weather kept us indoors. This dessert has the same flavors as apple pie without the guilt of a fattening crust!

Try this elegant and low-fat party appetizer in place of the usual, calorie-rich fare you’ll find at most gatherings. Apples and onion can be made up to one day ahead and stored in the refrigerator in an airtight container.

Everyone loves grilled cheese. This high protein version has less fat and a serving of veggies. Serve with a wedge of apple and you’ve got the four food groups.