Joy Bauer celebrates summer with a flavorful peel-and-eat shrimp boil.
Giada makes a flavorful salad perfect for celebrating the Fourth of July with festive red, white and blue ingredients.
Smothered chicken is a time-honored tradition in the South. This healthier, updated version is fall-off-the-bone delicious.
Make Caesar salad more exciting by swapping traditional romaine lettuce for crunchy kale.
Al Roker coats flavorful lamb ribs in a Mediterranean dry rub and slow cooks them for a perfect Father's Day dinner.
Joy Bauer swaps healthy zucchini for potatoes to make better-for-you snacking chips.
This refreshing salad tastes like summer on a plate.
I love a good chopped salad. Its a convenient way to use your fresh produce, and it makes a delicious lunch.
Eric Ripert starts his day with a classic French omelet with fresh chives and melted cheese.
Add big, bold flavor to morning omelets with toasted cumin, fresh basil and smoky paprika.
Give breakfast a veggie boost with this quick, easy and healthy garden frittata.
Joy Bauer takes summery salsa to the next level with sweet pineapple, fresh avocado and spicy jalapeño.
This is one of my favorite ways to prepare salmon because it combines sweet, sour, savory and spicy flavors all in one dish.
Make easy grilled chicken skewers with garlicky yogurt sauce for Memorial Day.
Make salad — even if you're out of lettuce — with grated carrots, zesty lemon and fresh herbs.
Glaze fresh salmon with sweet and spicy Thai chili sauce for a fast and flavorful dinner.
Top fresh salmon with a honey-mustard glaze for a quick, healthy and flavorful dinner.
Tangy Dijon mustard and fresh herbs give bone-in pork roast a delicious flavor boost.
Alex Guarnaschelli gives chicken skewers a cheesy topping with homemade pesto and Parmesan.
Pack healthy salmon bowls with kale, green beans and asparagus for a fast, fresh and healthy dinner.
Al Roker makes low-carb muffaletta flatbreads to serve at the TODAY Cafe in Universal Orlando Resort.
Valerie Bertinelli boosts the flavor of healthy vegetables with just a tiny bit of butter and lots of sautéed garlic.
Valerie Bertinelli uses roasted tomatoes and fresh mozzarella to make an easy and impressive frittata.
Valerie Bertinelli pairs a fresh tomato and avocado salsa with herb-roasted salmon for a healthy, low-carb dinner.
Valerie Bertinelli amps up the flavor of fresh spinach and earthy mushrooms with a splash of balsamic vinegar.
Chicken cacciatore gets a healthy veggie boost from tomatoes, onions and fresh mushrooms.
Valerie Bertinelli combines chicken, kale and artichokes into a healthy, low-carb casserole for dinner.
Make simply seared scallops with a buttery white wine and citrus sauce for an effortlessly elegant — and healthy — dinner.
Valerie Bertinelli makes spicy shrimp soup topped with fresh herbs and savory spices.
Valerie Bertinelli makes Brussels sprouts even better with crispy pancetta and tangy red wine vinegar.
Valerine Bertinelli makes zucchini rollatini with creamy mozzarella and ricotta cheese filling.
The bold crunch of fresh celery takes center stage in this easy, healthy and spicy salad.
Make a chili vegetarian friendly with black beans, chickpeas, meatless crumbles and salsa.
Make a comforting, creamy, cauliflower-topped, veggie-filled casserole to warm you up on winter nights.
Swapping almond flour for bread crumbs lowers the carb content of this tasty turkey meatloaf.
One-pan salmon with veggies makes dinner quick and cleaning up easy.
Make dinner healthy, light and flavorful with Valerie Bertinelli's citrusy baked branzino.
Zucchini noodles give garlicky shrimp scampi a light and fresh twist.
Valerie Bertinelli leaves out the noodles for a lighter, low-carb version of Italian wedding soup.
Make dinner in minutes with quick broiled shrimp and peppers with easy chimichurri sauce.
Use your muffin tin to make perfectly portioned egg cups for a healthy, on-the-go breakfast.
This simple taco base swap keeps all the zesty flavors of the traditional Mexican favorite, while removing a lot of the carbs and saving calories.