Lighter Versions Of Some Of Your Favorites Recipe

Preheat oven to 425°F (220°C) for the potato wedges and berry crisp. If using grill for chicken, preheat to medium-high. Rinse and pat dry all produce. Gather bowls, baking sheet, and parchment or a silicone mat.

Make the marinade

In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, Greek yogurt, Dijon mustard, minced garlic, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika. Whisk until smooth.

Trim any excess fat from the chicken breasts and, if very thick, butterfly or gently pound to an even 1/2–3/4-inch thickness for even cooking.

Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 4 hours. If short on time, 20–30 minutes still improves flavor and tenderness.

Grill or sear: Brush grates or skillet with a little oil. Grill over medium-high heat about 5–6 minutes per side, or until internal temperature reaches 165°F (74°C). If using a skillet, cook over medium heat. Let rest 5 minutes before slicing.

Place cauliflower florets in a medium saucepan with low-sodium vegetable broth and 2 tbs water. Bring to a gentle boil, then reduce heat and simmer, covered, until very tender, about 8–10 minutes.

Drain well and transfer cauliflower to a blender or food processor. Add low-fat milk, 1 tbs olive oil, 2 tbs grated Parmesan (optional), 1/2 tsp salt and 1/8 tsp black pepper. Purée until smooth and creamy. Adjust seasoning and texture with additional milk (1 tbs at a time) if needed.

Keep warm while finishing other components.

Wash potatoes and cut into even wedges (about 8 wedges per medium potato). Place in a large bowl and cover with cold water. Soak 10 minutes to remove excess surface starch, then drain and pat dry thoroughly with a towel.

Toss dried wedges with 1 tbs olive oil, cornstarch, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder until evenly coated.

Arrange wedges in a single layer on a parchment-lined baking sheet. Lightly spray with cooking spray. Bake at 425°F (220°C) for 18–25 minutes, flipping once halfway, until golden and crisp on edges. Serve hot.

In a small bowl whisk together light mayonnaise, Greek yogurt, apple cider vinegar, honey, celery seed (if using), 1/4 tsp salt and a pinch of black pepper until smooth.

Place shredded cabbages and carrot in a large bowl. Pour dressing over vegetables and toss until well coated. Taste and adjust seasoning. Let sit 10–15 minutes for flavors to meld, or refrigerate up to 2 hours before serving.

In a medium bowl toss the berries with 1 tbs maple syrup (or honey) and 1/2 tbs lemon juice if you have it, then transfer to a small ovenproof baking dish (about 8x8-inch or equivalent).

In another bowl combine rolled oats, whole wheat pastry flour, chopped nuts, cinnamon, a pinch of salt and the remaining 1 tbs maple syrup. Stir in melted coconut oil until mixture clumps slightly.

Scatter the oat topping evenly over the fruit. Bake at 425°F (220°C) for 15–20 minutes, until topping is golden and fruit is bubbling at the edges. Let cool 5 minutes before serving.

Divide chicken, cauliflower mash and potato wedges among four plates. Add a generous scoop of coleslaw to each plate and a small ramekin or spoonful of berry crisp for dessert. Garnish chicken with a lemon wedge and a sprinkle of chopped herbs if desired.