Pasta and fresh vegetables pair up in this simple-to-make, flavorful dish. You also can substitute your favorite veggies. Spinach, bell peppers, broccoli rabe eggplant, shallots or wild mushrooms are all good swaps. Add some heat with hot peppers or seasonings.
This quick (and healthy) recipe for thin-sliced turkey breast can be on your table in minutes. Pounding makes the cutlets quite tender; cooking them quickly keeps them moist. Serve with brown rice and a salad.
This delicious, easy-to-make soup is packed with goodness. Top it off with plain Greek yogurt, or serve with a lime wedge, or whole-grain tortilla chips or crackers. Perfect with a side salad.
This light fish dish is not only good for you — it also looks beautiful on the plate. You’ll use a parchment pouch containing spinach. Adapt this recipe if you like; use other types of fish and/or your favorite herbs and vegetables.
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Need an elegant cake that’s heart-healthy, without compromising taste? Try our Orange Upside-Down Cake. It’s low in saturated fat and cholesterol while still tasting decadent.
This tabbouleh recipe calls for a generous amount of lemon juice and fresh herbs besides the traditional chopped parsley and tomatoes. The result is a refreshing and very flavorful fresh salad.
You can substitute chicken breast or tofu for the flank steak in this recipe, which offers the best of Thai cooking with little fat, and less of the sodium you’ll find in restaurants.
Combining low-fat feta and tofu makes for a lighter, healthier Greek salad. Serve this salad on lettuce leaves garnished with toasted whole-grain bread.
This recipe sneaks protein and fiber into everybody’s favorite cookie. Your kids will love these gluten-free treats — and they’ll never guess the surprise ingredient!
This Thai recipe works well with any firm fish, or scallops, lobster tail meat or shrimp. Substitute firm tofu for the seafood, and it becomes a stunning vegetarian entree.