Most people think that if you're serving a chop of any kind, one per person is the rule. It's certainly customary, but in most cases that 8- to 20-ounce monster is a multiple of the portion you should probably be eating. Chops don't usually lend themselves to a meat-lite supper, but with an ample serving of a hearty vegetable side, you won't wonder where the other half of your dinner went. In this case, sharing really is caring. More

The minimal addition of meat in these enchiladas adds texture and flavor but isn't the crux of the recipe. In this case, half a pound of chicken (for four people) poached in chile broth is a supporting player to the potato-and-onion filling. More

[Photograph: Joy Manning] This recipe sprang from some leftovers that I had on hand during a recent blizzard that buried us here in Philadelphia as well as an intense craving I had for starchy, cheesy comfort food. This homey casserole... More

[Photograph: Tara Mataraza Desmond] Friends and I were snickering at a well-known cooking show personality and her game day menu episode that ran recently as a prelude to this weekend's Super Bowl. It was complete with detailed instructions for... More

[Photograph: Joy Manning] Almost every week when I do my grocery shopping at Whole Foods, I marvel at how little I spent. I guess that's because I'm constantly hearing people complain about the prices at "Whole Paycheck," as it is... More

[Photograph: Tara Mataraza Desmond] Pasta fagioli is a traditional Italian peasant dish that was cheap to make because it was usually meatless. Inexpensive ingredients of beans and pasta thicken the soup into a hearty meal. There are countless versions... More

[Photograph: Joy Manning] This easy sandwich gets so much meaty flavor and texture from a layer of seared portabellos, it hardly needs the prosciutto. Feel free to omit it. This makes the sandwich a terrific option for meals when vegetarians... More

[Photographs: Tara Mataraza Desmond] Related What's Your New Year's Food Resolution? » Do You Have a Food Project for 2010? Joy and I have been around here for a while as authors of the Meat Lite column, offering recipes that... More

Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. —Editor [Photograph: Joy Manning] This dish has been a weeknight... More

[Photograph: Tara Mataraza Desmond] If you're hosting a post-holiday or New Year brunch, consider adding these to the menu for versatility and ease. You can make the sauce and toast the tortillas a day or two ahead of time.... More