This chili con carne is quick – 30 minutes from start to finish, but the flavors are pronounced and complex.

Delicious, filling, mushroom lasagna, made leaner by replacing the traditional béchamel sauce with seasoned Greek yogurt.

Baked chocolate oatmeal

Spicy chickpeas- chickpeas are briefly sautéed in seasoned olive oil.

These buttery shortbread cookies are made with whole-wheat flour.

A delicious, thick, satisfying pea soup.

These delicious crustless mini chocolate cheesecakes are made with reduced-fat cream cheese and low fat Greek yogurt.

Hot, crisp cauliflower fritters.

Spicy and bursting with flavor, these shrimp are amazing and so easy to make.

An incredibly smooth and creamy dark chocolate peanut butter fudge.

Delicious and fragrant, this whole-wheat pumpkin bread makes an excellent breakfast.

Whole wheat sesame noodles – a hit not just with the kids but also with grownups!

Thin crust pizza features a thin, crispy crust and a fresh, flavorful tomato-basil-Parmesan topping.

Tender, flaky and fragrant whole-wheat buttermilk biscuits.

Big, light and buttery, these whole-wheat yogurt scones are way better than the hard bricks that are often sold in coffee chains.

This well-seasoned, flavorful turkey hash is one of my favorite ways to use up leftover turkey.

Mashed potato pancakes – deliciously crisp on the outside, creamy on the inside.

Potato balls – a delicious way to use up leftover mashed potatoes.

A rich, decadent dark chocolate pie.

A classic comfort food, this delicious corn casserole is cheesy, savory and made healthier with olive oil and Greek yogurt.

Unlike bland store-bought English muffins, these homemade muffins are so good that they need no toasting, just a little butter.

Making pumpkin pie couldn’t get any easier! Simply process everything in the food processor, pour into a dish and bake.