The roster of toppings goes upscale with this variation. Light mayonnaise, cream cheese and sour cream keep the fat count down.
Crunchy coated fillets have all the appeal of deep-frying without the fat. Serve with carrot, celery and rutabaga sticks, and hot potato salad plus a dollop of Light Tartar Sauce or salsa.
Watercress gives this pesto a peppery taste. Use it to garnish soups, toss with pasta, stir into steamed rice, swirl into risotto or top a pizza.
This three-ingredient marinade – oil, garlic and salt – is a Brazilian classic.
This is sheer elegance in its simplicity. You'll need about a box of coarse salt for an oyster bed.
For a pretty platter, use a variety of cookie cutters, such as butterflies, dragonflies or flowers.
Hot wings with blue cheese dip – a pub favourite – takes on a new persona in this lightened-up grilled chicken salad. Fold it up in a tortilla for a portable dinner on a busy night.
Start with locally-grown tomatoes and stay cool as a cucumber with this selection from the "Easy Cooking" recipes from the September issue.
