I’m all about Soup Recipes these days, and my Lentil, Beef, and Quinoa Soup was definitely one of my favorite new recipes that came out of my kitchen this week. I love soups that are hearty, and filling, and pretty much a complete meal in one bowl.

This fabulous Lentil, Beef and Quinoa soup is just that. The lentils are tender and delicious, but they’re also packed with fiber to help you feel full longer and be more satisfied. The juicy ground beef adds flavor and protein to this amazing soup.

If you are all turkey-ed out after the Thanksgiving Day feast, then today’s recipe is for you! I put together this Roasted Cranberry Balsamic Chicken Recipe as a tasty and festive alternative to turkey for holiday dinners.

Turkey, mashed potatoes and gravy, green bean casserole and pumpkin pie. When you hear that, you think of Thanksgiving. It’s just traditional, that’s what you have for Thanksgiving. Sure, you swap out a few other family favorites, or maybe your family has that one special dish that you just HAVE to have every year (anyone for some red, white and blue Jell-O salad?), but for the most part, everyone has the same thing on Thanksgiving.

t’s always such a relief when the weather begins to cool down after the summer. It means that fall is finally in the air. But with the cooler days, I always end up craving comfort foods.

Of course, there are the typical comfort foods like lasagna, chicken noodle soup and roast chicken. But one of my favorite comfort foods is fettuccini alfredo. The rich, creamy alfredo sauce that coats the tender noodles is just amazing. There is nothing quite like it. It just tastes like comfort.

There is something magical about bruschetta. The flavors of the tomatoes, basil, garlic and balsamic vinegar is enough to make your taste buds sing.

One of the downsides of bruschetta is that it’s usually an appetizer that is served on bread. While appetizers are great, they’re not very filling and when you eat more than a piece or two, you end up using a lot of points on the bread. Points that you’d typically like to use for something else.

So, I decided to turn this traditional appetizer into a main dish. The first thing that I had to do was get rid of the bread. An entire meal served basically as a sandwich wasn’t going to work for me. Instead of bread, I used chicken breast to serve the bruschetta on.

Juicy fried chicken tenders are one of those meals that the whole family can really enjoy. Everyone enjoys the fried chicken with the crispy coating. It’s so delicious and everyone can have their own favorite sauce.

However, to make it a little healthier, I had to make some changes to the recipe. Traditional chicken tenders are dredged in egg and then breaded with a combination of breadcrumbs, flour and spices. The tenders are then deep fried in oil until they are golden brown and cooked through.

The first thing that I did was to get rid of the deep fat frying. Baking the tenders was a much better (and much easier!) way to cook them. The pieces of chicken are small enough that they bake fast and without drying out. You end up with delicious chicken without the added fat from the frying.

If you are trying to eat gluten-free, or just healthier in general, my modern take on traditional Middle Eastern Tabbouleh Salad is a great recipe to try. The bright, fresh herbs, the tender, nutty quinoa, and the tangy, lemony dressing, all make for a perfect flavor combination.

One thing that I really enjoy doing is reworking old recipes. This quinoa tabbouleh salad is a perfect example of that. It’s a traditional Middle Eastern dish that I decided to give a healthier twist to.

If you haven’t heard of the Instant Pot – let me tell you a secret – they’re AMAZING. The Instant Pot is a brand of electric pressure cooker that is also so, so much more than a pressure cooker. It’s not just a pressure cooker. The Instant Pot is also a slow cooker, rice cooker, steamer, yogurt maker, saut√© pan and warming pot. It is truly one of the best kitchen tools you can purchase.

I had originally purchased the Instant Pot to replace my slow cooker – and let me tell you I’m DELIGHTED that I did. I love it as a slow cooker, don’t get me wrong. But, by far, best feature I’ve found is the electric pressure cooker setting.

Gone are the days when you worry about whether the stovetop pressure cooker will explode when you try and bring it up to pressure. You don’t have to run it under cold water to quick release the pressure (please don’t do this with an electric pressure cooker, you’ll end up buying yourself a new one). You don’t have to count rattles and turn down the heat to make sure it isn’t cooking too high or count whistles for the length of time that you need the food at pressure.

An easy vegan dip recipe seasoned with Moroccan spices that is as beautiful as it is delicious. Pairs perfectly with fresh pita bread or pita chips.

One of the things that it seems like it’s hard to do when you’re on Weight Watchers (or any diet) is to go to parties. There is usually a lot of food but much of it is laden with fat and calories that you don’t need and won’t eat.

With the holidays just around the corner, it’s the perfect time to get your repertoire of recipes in shape to bring the tastiest and healthiest treats to parties. And trust me, one of those recipes you’re going to want to make is this delicious Moroccan Carrot Dip.

From my experience, sushi is one of those polarizing foods. You either love it, or you aren’t a fan of it. I’m one of those people who love it. It can be a great snack or a whole meal, especially paired with some stir fried vegetables.

Unfortunately, unless you’re good at it and have a whole set up, making rolled sushi is very time consuming.

Enter this delicious, nutritious and simple Asian Salmon Rice Bowl. It’s a combination of sushi and the extremely popular “Buddha Bowls”.

Is there anything better than garlic butter? OK, so I can think of a few things (like chocolate), but when it comes to the savory, garlic butter is about as good as it gets. I am willing to eat just about anything with garlic butter involved.

Since I love garlic butter, I thought I’d season my roasted carrots with garlic butter. And let me tell you, they turned out to be soooooo much more amazing than I thought they were going to be. I mean, I thought they’d be good, but these are fantastic. They’re so good that my kids were literally FIGHTING OVER CARROTS. They couldn’t get enough, and neither could I. I promised that the next time I made these that’s I’d double the recipe.

Fall is officially here! And you all know what that means…Weight Watchers Pumpkin Recipes galore! Today is no exception. I’m sharing one of my favorite easy fall recipes that is perfect for feeding a family or large group.

While the most popular flavor is probably pumpkin spice, there is so much that you can do with pumpkin. My Pumpkin Chicken Chili is sure to get you into the fall mood.

Lettuce wraps are a great way to enjoy delicious wraps and sandwiches without the calories and carbs of a flour wrap or bread. Unfortunately, you’ll also end up looking kind of like a kid with their first cake. I mean, is there any way to eat them without ending up with the juice EVERYWHERE? Those adorable little Asian Chicken Lettuce Wraps are appetizers, so you’re supposed to just pick them up and pop them in your mouth. But, without fail, I always end up with juice dripping down my chin and all over my hands. Not so ladylike.

However, I recently decided to fix that problem – by making it into a full meal that’s got the same fresh, delicious and wonderful flavors but without the mess while you’re digging in. I made the Asian Chicken Lettuce Wraps into a salad bowl. And let me tell you – it’s amazing.