Recipes

With a surfeit of fatty, sodium-laden toppings, a typical pizza can easily derail your intentions to eat healthfully, and a large restaurant or delivery pizza is practically an invitation to overeat. Here is a healthful, homemade alternative that uses a whole-wheat crust and sports a topping of vegetables. Our crust is superfast and easy to make, but if you are not interested in making your own dough, most supermarkets sell whole-wheat pizza dough. To counter the temptation to overindulge, we recommend making individual pizzas instead of one large pizza.

Using quick-rising yeast (such as Fleischmanns RapidRise) and a food processor, you can have homemade pizza dough ready for baking in about 20 minutes-faster than ordering takeout. (You can also mix and knead the dough in a bread machine using the manual setting.) This recipe makes enough for 4 individual pizzas-our accompanying recipe is for 2 pizzas, but you can store the portion you dont use in the refrigerator for up to 2 days or in the freezer for up to 3 months. (Thaw the dough overnight in the refrigerator before using.)

An alternative to hot oatmeal (and commercial cold cereals with often-misleading health claims), muesli makes a refreshing, healthy summer breakfast.

This vegetable-filled Italian-style omelet is surprisingly easy and fast. For convenience, you can use 1 cup frozen stir-fry pepper mix instead of fresh onion and red pepper, or leftover cooked vegetables.

Commercial breakfast and snack bars are awash in dubious nutrition claims. This recipe is simple to make and handy to have on hand for breakfasts or snacks on the go.

For a colorful treat, try this recipe with blood (Moro) oranges.

Chia seeds swell to form a gel when moistened. They thicken the juices in this compote made with convenient frozen berries.

Roasting brings out the sweet-rich flavor of pears to make an elegant but easy dessert.

This dessert is also great to have on hand for breakfast and snacks; hold off until serving time to add the banana.

No need to fry to make fried chicken. Removing the chicken skin and baking the chicken rather than deep-frying it yields an impressive savings of saturated fat and calories-and the results are every bit as delicious. In this recipe, we marinate the chicken in seasoned low-fat buttermilk. This step ensures that the skinless chicken stays moist and succulent. A whole-grain breading forms a tasty crust during baking. As most chicken-breast pieces are much larger than an appropriate serving size (which is 3 ounces cooked chicken), cut breast halves in half on the diagonal before marinating and dredging.