Evapourated fat-free milk makes this filling soup creamy but also keeps it low in calories and fat.
This substantial salad makes a great dinner for busy weeknights. Chicken tenderloins cook up quickly and are delicious paired with apple, blue cheese, walnuts, and balsamic dressing.
A savory Dijon-mayo lends amazing flavour to this diner standard. Pair it with a healthy version of French Onion Soup for a fabulous meal.
These mushrooms are brimming with the flavours of sweet carrots, tart lemon juice and fresh basil.
This main course salad is delicious - and the speed and convenience can't be beaten!
French green lentils hold their shape better than traditional lentils you see at the store. They stay nice and firm so your soups and stews don't turn to mush.
Toss any veggies you have on hand into this great dish, and use your favourite red wine to enhance the flavour.
Cook and prep ingredients for bowls like this on the weekend for easy-to-throw together meals during the week.
This recipe by Virginia Willis, originally published in Secrets of the Southern Table, has been modified for WW with permission.
Leftover cooked chicken breast gets a delicious new fate in this Asian-inspired salad.
Smoked paprika is made by smoking dried red bell peppers over a wood fire. It adds flame-kissed flavour to any dish without having to light up the grill.
You can make this dish vegetarian by using 200g of drained, mashed chickpeas. Want to make this recipe spicy? Simply add a sprinkle of chilli powder.
You'll love the variety of textures in this main-dish salad: crisp noodles, crunchy greens, juicy oranges and moist, tender beef.
Make this chili up to 8 hours ahead and reheat before serving. Tasty toppings include chopped scallions, sliced radishes, shredded lettuce, lime wedges and hot sauce.
This humble, inexpensive salad is often euphemistically referred to as "Texas caviar" in the southern United States-and, the reality is, many will prefer this veggie caviar to the real thing. Though you...
We paired this delicious, creamy sauce with pork but it's incredibly versatile - try it with chicken breasts, salmon, veal or venison, too.