Skinny Mini Cherry-Topped Cheesecakes

This was going to be a recipe for mini-lemon cheesecakes. But when I was making them, my friend Chris popped by and saw the box of vanilla wafers and the cream cheese and said, “No way. Are you making those cherry cheesecakes? My mom used to make them.” Then I remembered that my mom used to make them, too, and that so many people served them at their summer picnics....

Chocolate Not-Only-In-Your-Dreams Cake

I dreamed about eating a cake like this for years (both in my sleep and just rapid-fire thoughts during the day). I’m serious. I’m one of those “There’s no such thing as chocolate cake that’s too rich” types. I was dieting, but I would have to “cheat” with chocolate from time to time just to keep my sanity.
And then came this cake. It’s as rich as they come and...

“Cut the Crap” Whipped Topping

Devin’s Note: It’s important to use this topping within about 1 day or to freeze any excess. After a day in the refrigerator, it begins to separate. In the freezer, it will stay as made for weeks and never gets hard so it’s great for topping anything, as the cravings hit.
Though you may be tempted to use a double boiler for this recipe, unless you have a...

Chocolate “Fudge” Sauce

I consider this recipe more necessary than almost any other in this book. Everyone who knows me knows that even though I’ve lost more than 55 pounds and maintained that loss for close to 20 years, I eat chocolate every day! This is my new favorite way to satisfy my chocolate cravings—an all-natural topper that contains only 45 calories per serving....

Chocolate-Glazed Soft Pretzel Bites

Adding a sprinkle of sea salt to chocolate has emerged as a trend in recent years. And it doesn’t surprise me—it’s such a delicious way to satisfy sweet and salty cravings at once.
Whole wheat pizza dough provides a great base for these everyone-friendly bites topped with a mouth­watering glaze. Though it might be tempting to make extra pretzels in order to have leftovers, pretzels are really best eaten the same...

Indian Chicken Salad Pockets

I’m a big fan of mixing low-fat mayonnaise with stronger flavors to give it the richness of a full-fat mayonnaise. Here, I’ve coupled low-fat mayo with curry paste, which is found in the international foods aisle in most major grocery stores. Just be sure you don’t go crazy with these pastes in other dishes—most are insanely full of fat and sodium. But they also have very strong flavor, so in...

Sweet Potato No-Skins

These “No-Skins” incorporate a very strategic use of salt. You season the top of the potato rounds so that when they’re flipped, the seasoning will be on the bottom—ensuring that your tongue hits the salt on the potato first! That way, you need less salt overall, and your tastebuds will still be satisfied.
You’ll likely fool your children and spouse into thinking these are regular white potatoes if you purchase light-skinned...

CHICKEN ENCHILASAGNA

I’d gotten so many requests from fans to make over enchiladas that I started playing around with the ingredients to see what I could do. After perfecting them, I decided I needed to figure out a way to cut the prep time. And so, this recipe was born. This is as easy as making a throw-together lasagna. Plus, it’s nice and lean with a great protein-to-carbohydrate ratio, and it tastes...