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A simple marinade using the versatile ingredient Greek yogurt makes this tender, flavor-packed chicken dish a crowd-pleaser at dinner-time! Toss vegetables like Brussels sprouts or broccoli onto the pan to bake alongside the chicken for an easy sheet-pan dinner. Double up: Make extra chicken tonight and use the leftovers for our Mediterranean Chicken Pita for lunch tomorrow.

These make a great grab-and-go breakfast for the road. You can also make this recipe into a loaf of zucchini bread if you want. Just increase the cooking time to 50-60 minutes.

With only 70 calories and 6 grams of carbohydrate, you’ll enjoy these light and creamy strawberry yogurt whips with no regrets! Each yogurt whip contains 8 grams of high-quality protein because they are made with nonfat Greek yogurt. The delicious strawberry flavor comes from fresh strawberries and zero-calorie Splenda ® Strawberry Watermelon Liquid Water Enhancer!

This creamy dip gets a surprising bit of bite from a small amount of horseradish. And it’s loaded with tasty morsels of artichoke hearts, spinach, roasted red bell peppers, and green onions, making it a breeze to sneak some extra vegetables into your diet. Serve it with whole-grain pita chips or raw vegetables for dipping, or spread it on triangles of whole-grain toast.

This delicious and mouth-watering dessert is full of antioxidant rich berries, vitamin C and fiber from the oatmeal.

This egg salad mixture holds up well in the refrigerator. It is delicious served over fresh greens but could also be served on whole wheat crackers or in a whole wheat pita. Try this recipe for fool-proof hard-boiled eggs to get started. This recipe featured in:

You can use this method with any sandwich fillings. Try sliced tomato, basil, and fresh mozzarella cheese, or try ham with spinach and muenster cheese.

Here’s a stuffing recipe that’s on the healthier side but will still thrill your guests. Our Sage Stuffing uses whole grain bread, omega-3 rich walnuts and cranberries to give it a holiday twist.

Roasted red bell pepper relish adds a burst of color and flavor atop thick slices of tender, lightly browned eggplant. Roasting the eggplant tames its slightly bitter flavor and highlights its natural richness.