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Try this dish in place of stuffing or as a vegetable side dish this Thanksgiving. You can also enjoy it any other night for dinner. It’s packed with flavor and nutritious ingredients.

The most satisfying comfort soup in my opinion is creamy and cheesy. As a kid, Cheddar Cheese and Broccoli Soup was always a staple in our kitchen; however, this version has been slimmed down considerably.

Serve this pizza with a big garden salad drizzled lightly with low-fat Ranch dressing. It’s a quick, easy and budget-friendly meal!

You can substitute canned pumpkin in this recipe for pumpkin pancakes and instead of cinnamon use pumpkin pie spice.

Author Steven Petusevsky: "This chowder is rich and full of bold tropical flavor. You can leave it chunky as I do, or purée it if you like it smooth and creamy. Sometimes I substitute 1 cup of the vegetable broth or water for a cup of light coconut milk for a bit of extra richness." This recipe from The American Diabetes Association Vegetarian Cookbook, by Steven Petusevsky. To order directly from the American Diabetes Association, click here.

This low-carb breakfast recipe is designed for two. Perfect for a hearty breakfast, but also works for lunch or dinner.

Greek yogurt and cashews make for a deliciously creamy pesto to top poached shrimp or fish fillets.

This velvety pudding is a nutrient-rich special treat made with whole food ingredients like ripe avocado and naturally sweet dates—no added sugar needed. An excellent source of fiber with heart-healthy fats, it’s a better-for-you-swap for traditional chocolate pudding. Best of all, it comes together in just 10 minutes!

A whole grain pita pocket filled with cheesy eggs, sundried tomatoes, and spinach makes this panini a delicious and healthy option.