Broiled grapefruit? Yeah, broiled grapefruit. While this recipe's appeal might understandably be limited, I implore my fellow grapefruit lovers to give it a shot. To you others: If you like the health benefits of the tart citrus fruit, but not necessarily the bitter tang, this is your deal. More

While those mini-meatballs are undoubtedly the high point, the generous helping of vegetables—onions, celery, kale, and escarole—really beef the soup up (so to speak), and make it thoroughly nutritious. A little Parmesan added at the end is a nice touch, as well, providing both a little bit of salt and a tiny bit of creamy goodness. More

This week's recipe, Frittata with Mushrooms, Bacon, and Parmesan, is one of those lightened dishes. I used the basic frittata recipe from Mark Bittman's How to Cook Everything, replaced most of the eggs with egg whites, plugged it full of mushrooms and onions, reduced the Parmesan, and made the bacon a flavoring agent, rather than the focus of the dish. These four actions cut the fat and calories significantly, yet the frittata remained dang tasty. In fact, after we each had one piece, my husband went back and polished off another. More

Poblano Black-Eyed Pea Dip is a solid stand-in for when you finally get sick of hummus. If you've ever experienced Chickpea Fatigue, you know it doesn't happen often. But when it does, usually as a result of too little variation in your dip/spread repertoire, finding a temporary substitute is advisable. More

When one thinks of Carrot and Raisin Salad, "hip" and "healthy" may not be the first words that come to mind. More likely, it's "church potluck" or "distant relative's funeral buffet." Well, this slightly sweet, no-cook vegetable side dish deserves better than that, especially with a few updates. More

Chicken breast is both the bane and the boon of the healthy eater. The trick to non-underwhelming chicken is slicing the thicker breast into thin fillets and quickly browning both sides in a pan. It worked for today's dish, Chicken with Artichokes and Capers, a lighter version of the usually fried Chicken Piccata. More

Frequently overshadowed by more colorful produce, the humble parsnip deserves more props than it often receives. The slender, goldenish root vegetable possesses the sweetness of a carrot and a slight starchiness that suggests a potato, all while packing a nice little nutritional punch. A good source of potassium, parsnips are also high in fiber, as well as vitamins C and K. They're much easier to peel than rutabagas, too. So there's that. More

This Valentine's Day, instead of blowing big bucks on a restaurant meal, why not pour a big ol' glass of red wine and whip up this lightened version of Better Homes and Gardens' Spinach Lasagna? It has all the cheesy goodness of regular spinach lasagna, minus a few extra calories. More

It's elegant and fairly easy. Also: extravagantly spiced, just barely sweet enough, and filled with fruit flavor (the non-Froot Loop kind). It's the kind of dessert you'd serve to guests after a hearty dinner, and they'd never know it was low-calorie, with pretty decent doses of protein and fiber. More

This Tofu and Mushroom Marsala recipe from the Moosewood Restaurant Simple Suppers cookbook is unexpected. It's unexpectedly hearty, despite being completely meatless. It's unexpectedly brothy, almost like a soup. It's unexpectedly unfussy, especially for a recipe with the words "tofu" and "marsala" in the title. More