Feel free to add your own toppings, such as leftover crumbled bacon, roasted chicken or deli meats to this pizza. Cut leftovers into appetizer-size fingers and enjoy with cocktails.
When you add up the grams of fat in a taco salad of chili, fried tortilla bowl, full-fat cheese and sour cream, it comes to about 50 g. Our version features light Monterey Jack cheese, which is flavourful with 43 per cent less fat than the regular. And this salad is so delicious that you won't even miss the sour cream.
This breaded zucchini-eggplant sandwich is inspired by a Saturday morning favourite at Carousel Bakery in Toronto's St. Lawrence Market.
Serve this colourful one-pot meal with plenty of bread to mop up the delicious juices. Or spoon it into large hollowed-out rolls. You can also make it with lean pork.
Traditionally moussaka is a layered dish held together with a rich béchamel sauce. This low-maintenance recipe has a similar taste but you can make it with half the work, half the time and fewer calories. Ground beef can be used in lieu of lamb.
TVP, or textured vegetable protein, is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Available in the health food section of grocery stores, bulk food stores and health food stores, TVP is a very economical way to get protein into a vegetarian diet. Like tofu, TVP has a mild flavour and absorbs the tastes that cook with it.
With all the sweet flavours of vegetables that ratatouille brings, this is a no-fail winner — and a delicious way to introduce eggplant to the household.
High-fibre beans, meat and vegetables get all rolled up in a tortilla for a quick and nutritious lunch. Bake the dish as described then divide it into packages or bake the burritos individually wrapped in foil. A quick reheat in the microwave at school will make an irresistible lunch.
