Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.

Submitted by SP_STEPF

Submitted by BARBMAYS

Quick and light for dinnertime!

Submitted by TITANIA23

My whole family loves these! Although they may seem small (considering the size of muffin we can get in a bakery) but we always add a helping of fruit or yogurt for breakfast. Yummy!

Submitted by CHICKLET14580

Submitted by BARBMAYS

This was from a Reader's Digest magazine a few years ago. Easy, tasty, and moist. You could probably use different herbs, if you wish.

Submitted by HIKER7

Place a large nonstick skillit over medium-high heat. When hot, add the olive oil, then the mushrooms and garlic. Cook, stirring occasionally, untill the mushrooms are tender and excess moisture is evaporated, 6 to 8 minutes.

Add Worcestershire and pepper and cook until any additional moisture is evaporated and the mushrooms are lightly browned, 7 to 9 minutes. Season with salt and serve.

Submitted by ANEWMACK

Grilled chicken breast with yogurt marinade

Submitted by ZAZZABEN

We've bumped up the nutrition--and kept all the flavor--of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.

Submitted by SPCOOKBOOK

This low-cal pizza recipe gives you the ooey-gooey taste you love -- without the fat. From Fitness Magazine

Submitted by FITNESSMAGAZINE