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Based on a salad from the deli counter at the grocery store.

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From Bon Appetit's 2012 Food Lovers Cleanse. My Whole Foods doesn't carry mizuna, so I substituted arugula.

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From Serious Eats.com

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Twist on the Nicoise salad. Can also be served in a pita.

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Goes great with grilled romaine or kale

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Adapted from Mario Batali's recipe in Bon Appetit May 2011

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In Everyday Food May 2011 (needed a fuller nutritional count than the magazine offered)

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Based on the one from Robin's Restaurant in Cambria, CA

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From Self Magazine Drop10 plan...expanded for 4 servings

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This recipe is extremely flexible and great for those days where you need to clean out the crisper drawer. You can use any combination of vegetables.

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I made this up one night when my DH wanted asian noodles. It's calorie and sodium heavy so make it the focus of the plate rather than the side.

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from Chow.com. Revised the original recipe to lower the sodium.

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From the Kitchen Basics package

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From Self Magazine April 2011

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Adapted from Julia Child

Very Good (2 ratings)

Excellent sauce that goes with everything. From Cooking Light

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From Cooking Light March 2011. Recalculated for different mayo. This was really heavy on the dressing. You might want to cut the dressing in half.

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Vietnamese style pork sandwich. This comes together really quickly and is an easy lunch or dinner.

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Maybe the original recipe relies on store bought peanut buttter and that makes it creamier than using the all natural I get from Whole Foods, but this could be better. I'll take all suggestions! I also tweaked it for a more Asian style flavor.

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From Cooking Light Annual Recipes 2003

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From Jillian Michael's Jump Start Diet in Self, January 2011

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Cooking Light Jan/Feb 2011 Page 82

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A twist on the usual peanut noodles

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From Prevention February 2011

Incredible! (1 rating)

From Prevention February 2011. Calculated at a side dish size. Can also be served as a main-dish for 4 people

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From People Magazine "Half Their Size Issue" 2011 - by Joe Bastianich

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I've tried a lot of variations on Mock Hollandaise and this is the best one I've found yet. It's creamy, it doesn't curdle, and reheats perfectly. This recipe can be easily doubled.

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Adapted from Everyday Food October 2010

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Adapted from Prevention August 2010. Most of the butter wine sauce is left behind, so the calorie count is actually lower.

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From Cooking Light September 2010

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Adapted from Cooking Light September 2010

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There is a local TexMex chain that serves this creamy sweet dip with their quesadillas. Best I could figure it out is it's a mix of sour cream and maple syrup. This is great on lots of things, my favorite being either sweet potato fries, or pumpkin tamales.

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Adapted from Bon Appetit September 2010

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Adapted from Everyday Food September 2010

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My step-daughter tried to get me to buy her Spaghetti-O's for her lunch on the first day of school, and I told her that whatever we could make at home would be better. She came up with the flavor combination, even suggesting the thyme! This is a great way to use up leftover tomatoes.

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I had some left over jarred marinara, ground beef, and some zucchini that I needed to use up, and I came up with this concoction.

Very Good (1 rating)

From Prevention Magazine. Recipe can be adapted to any veggies you have on hand. To make this truly Vegetarian, you can substitute vegetable broth or water for the chicken broth.

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Adapted from Bon Appetit August 2010

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From Gourmet, Feb. 2009

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Adapted from Cooking Light August 2010. Original recipe called for brined and grilled Mahimahi.

Very Good (1 rating)

From Prevention August 2010

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Adapted from Bon Appetit August 2010. Lowered the fat and calories. Reduced the servings from 8 to 4.

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This is a great way to use up any leftover fresh herbs you may have. The resulting oil is a great way to flavor fish, chicken, veggies, and my favorite, eggs.

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from Cooking Light July 2010

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From Bon Appetit July 2010

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From Cooking Light July 2010

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Light and yummy and full of good Monounsaturated Fats. The servings are generous, so it could easily serve 12-16 for fewer calories per slice

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From Self Magazine July 2010

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Very kid friendly

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Very kid friendly. Great with fish sticks or oven backed chicken nuggets.

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Adapted from Bon Appetit July 2010

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Adapted from Bon Appetit July 2010

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Adapted from FitSugar

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Adapted from Prevention / Rodale

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Teriffic with soup or as a light quick lunch. All the flavors of a Monte Cristo without the fat.

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Adapted from "The Vegetarian Option" by Simon Hopkinson

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Adapted from Sunset June 2010

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Adapted from Bon Appetit June 2010

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From Bon Appetit June 2010

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From Bon Appetit June 2010

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From Food Network

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From Gourmet Magazine, July 2009

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Adapted from Gourmet Magazine, July 2009

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From SeriousEats

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Adapted from Sunset April 2010

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I like the color contrast of the unpeeled cucumber against the carrot. However, if you don't like the flavor, you should peel the cucumber.

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From King Arthur Flour

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From Self Magazine, February 2010

Good (1 rating)

From South Beach Phase 1

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South Beach Phase 1 appropriate

Incredible! (1 rating)

I had something similar to this at Houston's in Los Angeles. The cream sauce is a lightened version of Julia Child's Sauce au Cari.

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I made this up based on what I had in the house. It's very flexible.

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One of my favorite summer treats from the local Thai restaurant.

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I threw this together one night to accompany steak sandwiches. It's a great side with chicken, pork, fish, anything!

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I created this for my fiance who likes sweet / spicy things. it's also excellent in Curry Chicken salad. Just toss the whole recipe with 12-16 oz of grilled chicken, 1/2 cup of celery and 1 cup of grapes sliced. Makes enough for 4-6 sandwiches or salads.

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Adapted from Cooking Light August 2009

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I like my veal marsala creamy, and a little heavy cream goes a long way.

Very Good (1 rating)

Adapted from Everyday Food, September 2009. Changed the coconut milk to light, used low sodium soy sauce, and changed the jalapenos to Anaheim Chiles because I have an abundance of them in the back yard! Also lowered the servings from 6 to 4

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From Food Network

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From Everyday Food

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From Gourmet August 2009

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Adapted from Gourmet August 2009

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Adapted from Better Homes and Gardens August '09

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Adapted from Cook's Illustrated

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From Cook's Illustrated

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I like crunchy, my fiancee loves creamy and sweet. The best of both worlds!

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Teriffic on sandwiches or grilled chicken

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Fantastic starter. If you want lemon juice, save it until last as the citrus will start to "cook" the tuna turning the edges white. Serve with toasted baguette or crackers

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Adapted from Gourmet Magazine, July 2009. Recipe called for soft tofu, but there wasn't any lite, so I used Extra Firm.

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I made this after a freezer clean out session. The meat can be changed based on what you have. I based mine on a majority of ground turkey with a touch of ground beef.

Very Good (1 rating)

Adapted from Gourmet, January 2009

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Adapted from Taste of Home, and made into Main Dish size

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From Prevention

Good (6 ratings)

Adapted from Family Circle June 2009

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From Cooking Light May 2009

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from Gourmet Magazine, January 2009

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From the dearly departed CHOW Magazine.

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From Gourmet, Feb 2009

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A favorite from my childhood lightened up. It's a complete meal.

Very Good (1 rating)

So good, the kids don't realize they're eating turkey. From Cooking Light 1996