Cheesecake Mousse

Delightful, airy, vanilla-scented cheesecake mousse, made with healthy gelatin.

Cheesecake Mousse
Prep and Cool time
Cook time
Total time
Recipe type: Dessert, Gluten-Free, Low-Carb
Yield: 4 servings
  • ½ cup water
  • 2 tablespoons honey
  • 1 teaspoon (4 grams) unflavored gelatin
  • 1 (8 oz) package Neufchatel cheese (or reduced-fat cream cheese), softened
  • ½ tablespoon vanilla extract
  1. In a small saucepan, heat the water and honey over medium heat, whisking to incorporate.
  2. Add the gelatin and whisk until fully dissolved.
  3. Transfer the mixture to a medium mixing bowl. Add the vanilla and cream cheese and use an electric handheld mixer to beat the mixture until smooth.
  4. Pour into four small ramekins. Refrigerate until firm, 2-3 hours.
Nutrition Per Serving
Calories: 186; Fat: 13g; Carbohydrates: 10g; Sugar: 9g; Sodium: 228mg; Fiber: 0g; Protein: 6g

Seafood Saute

If you happen to have a bag or two of mixed frozen seafood in your freezer (mine came from Trader Joe’s), here’s a great way to turn them into an easy, delicious meal. We had it for lunch this weekend with steamed broccoli and a bottle of Sauvignon Blanc – perfection! Just make sure you don’t overcook the seafood, and if you don’t have a seafood mix, this recipe should work well with just shrimp.

This is a saucy dish, best served with crusty bread for dipping in the sauce, or atop rice or cauliflower rice. Or do as we do and simply serve it with soup spoons!

Prep and Cool time
Cook time
Total time
Recipe type: Entree, Gluten-Free, Low-Carb, Paleo
Yield: 4 servings
  • 2 lb. frozen mixed seafood (my mix had shrimp, calamari rings, and bay scallops)
  • 4 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon sweet paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
To serve:
  • ½ lemon
  • 2 tablespoons chopped parsley
  1. Rinse the seafood, one piece at a time, in cool water to defrost and get rid of icy parts. Place on a clean kitchen towel to dry. This is the only tedious part of the recipe and is well worth it, otherwise the pieces won’t cook as well and will release too much water into the sauce.
  2. Place the defrosted seafood in a large bowl. Add the olive oil, garlic, paprika, salt and red pepper flakes. Use your clean hands to coat the seafood with the oil and seasonings.
  3. Heat a very large skillet over medium-high heat, about 2 minutes. Add the seasoned seafood. Stir-fry 3-5 minutes, just until opaque and not a second longer.
  4. Transfer to a serving platter, spooning the sauce on top. Squeeze lemon juice on top and garnish with chopped parsley. Serve immediately.
Nutrition Per Serving
Calories: 341; Fat: 16g; Saturated fat: 2g; Carbohydrates: 5g; Sugar: 0g; Sodium: 544 mg; Fiber: 0g; Protein: 40g

The EatingWell Cobb Salad

This cobb salad is true to the original with all the good stuff—chicken, eggs, bacon, avocado and a tangy dressing. But we cut the saturated fat in half and doubled the amount of healthy monounsaturated fat. We’ve left the blue cheese optional, but the salad is so nutritious you might just want to go ahead and indulge yourself with a little bit anyway.

Makes: 4 servings

Active Time:

Total Time:


  • 3 tablespoons white-wine vinegar
  • 2 tablespoons finely minced shallot
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 10 cups mixed salad greens
  • 8 ounces shredded cooked chicken breast, (about 1 large breast half; see Tip)
  • 2 large eggs, hard-boiled (see Tip), peeled and chopped
  • 2 medium tomatoes, diced
  • 1 large cucumber, seeded and sliced
  • 1 avocado, diced
  • 2 slices cooked bacon, crumbled
  • 1/2 cup crumbled blue cheese, (optional)


  1. Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
  2. Divide the greens among 4 plates. Arrange equal portions of chicken, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.

    Tips & Notes

    • Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. To shred the chicken, use two forks to pull it apart into long shreds.
    • To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.


    Per serving: 352 calories; 24 g fat (4 g sat, 15 g mono); 134 mg cholesterol; 18 g carbohydrates; 21 g protein; 8 g fiber; 445 mg sodium; 788 mg potassium.

    Nutrition Bonus: Vitamin A (117% daily value), Vitamin C (27% dv), Potassium (20% dv), Folate (18% dv), Iron (15% dv).

    Carbohydrate Servings: 1/2

    Exchanges: 2 vegetable, 3 lean meat, 3 fat



Hawaiian Chicken Kabobs


2 h 30 m 8 servings 203 cals

3 tablespoons soy sauce

1 tablespoon sesame oil

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

8 skinless, boneless chicken breast halves – cut into 2 inch pieces

1 (20 ounce) can pineapple chunks, drained



  • Prep 10 m

  • Cook 20 m

  • Ready In 2 h 30 m

  1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat grill to medium-high heat.
  3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.


Simple Lemon Herb Chicken


25 m 2 servings 212 cals



PREP: 10 Minutes

COOK TIME: 15 Minutes

  1. Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  2. When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.



Panini With Sautéed Mushrooms and Gruyère

Prep Time:

Cook Time:

A great option for a meatless meal, this grilled panini sandwich features sautéed mushrooms, roasted red peppers, and gruyére cheese.

Yield: 4 servings (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 406
Fat per serving: 20g
Saturated fat per serving: 11g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2g
Protein per serving: 18g
Carbohydrate per serving: 44g
Fiber per serving: 6g
Cholesterol per serving: 52mg
Iron per serving: 4mg
Sodium per serving: 661mg
Calcium per serving: 384mg


  • 1 tablespoon butter
  • 1 (8-ounce) package mushrooms, sliced
  • 4 teaspoons Dijon mustard
  • 8 (1-ounce) slices whole wheat bread
  • 1/2 of 1 (10-ounce) bag fresh spinach
  • 1/4 cup sliced roasted red bell peppers
  • 1/4 cup chopped onion
  • 1 cup shredded Gruyère cheese
  • 2 tablespoons butter, melted


1. Heat butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté 5-6 minutes.

2. Spread mustard on 4 slices of bread; layer each with 6 spinach leaves, 1 tablespoon pepper, 1 tablespoon onion, 1/4 cup cheese, and 1/4 cup mushrooms. Top with remaining bread.

3. Brush melted butter over both sides of each sandwich. If using a skillet, heat a large nonstick skillet over medium-high heat; place sandwich- es in pan. Place another skillet on top of sandwiches; cook 2-3 minutes on each side until golden brown and cheese is melted. If using a panini maker, brush sandwiches with butter; place in machine, close, and cook 2 minutes or until done.




Strawberry Shortcakes

Six ingredients are all you need for this quick and easy Strawberry Shortcake recipe.

  • Yield: 6 servings (serving size: 1 cake and 1/3 cup sauce)

Nutritional Information

Calories per serving: 113
Caloriesfromfat per serving: 0.0%
Fat per serving: 0.9g
Saturated fat per serving: 0.3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 24.3g
Fiber per serving: 0.2g
Cholesterol per serving: 33mg
Iron per serving: 0.0mg
Sodium per serving: 169mg
Calcium per serving: 0.0mg


  • 1 tablespoon calorie-free sweetener
  • 1 tablespoon cornstarch
  • 1 cup orange juice
  • 1/4 teaspoon vanilla or almond extract
  • 1 1/2 cups sliced fresh strawberries (about 1 pint)
  • 6 spongecake dessert shells (5-ounce package)



Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely.

Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.

To serve, spoon sauce over dessert shells.

Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake.


Pan-Grilled Salmon with Pineapple Salsa

Fish is prominent in the Willett plan since it’s a lean protein source. Salmon is particularly good because it contains plenty of heart-healthy fats called omega 3s

Yield: serves 4 (serving size: 1 fillet and 1/3 cup salsa)

Nutritional Information

Calories per serving: 294
Caloriesfromfat per serving: 41%
Fat per serving: 13.2g
Saturated fat per serving: 3.1g
Monounsaturated fat per serving: 5.7g
Polyunsaturated fat per serving: 3.2g
Protein per serving: 36.4g
Carbohydrate per serving: 5.6g
Fiber per serving: 0.6g
Cholesterol per serving: 87mg
Iron per serving: 0.8mg
Sodium per serving: 375mg
Calcium per serving: 26mg


  • 1 cup chopped fresh pineapple
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon rice vinegar
  • 1/8 teaspoon ground red pepper
  • Cooking spray
  • 4 (6-ounce) salmon fillets (about 1/2-inch thick)
  • 1/2 teaspoon salt



Combine first 5 ingredients (through pepper) in a bowl; set aside.

Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.


Crunchy Fish Sticks and Veggies with Dipping Sauce

For a kid-friendly and all around people-pleasing dish, try making your own fish sticks, and bake them for a healthy alternative to frying.

Total Time:
Level: Easy
Yield: 4 servings (cost per serving of $2.59)
Serves: 4


  • 8 small red new potatoes
  • Kosher salt and pepper
  • 12 oz. green beans
  • ¾ c. panko bread crumbs
  • 1 tbsp. olive oil
  • 1 tsp. paprika
  • ¼ c. finely chopped fresh flat-leaf parsley
  • 1½ lb. tilapia fillets
  • ½ c. light mayonnaise
  • 2 small dill pickles
  • 2 tsp. whole-grain mustard
  • Lemon wedges


  1. Heat the oven to 425 degrees F. Bring a large pot of water to a boil. Add the potatoes and 1 teaspoon salt and cook until just tender, 12 to 15 minutes, adding the green beans during the last 4 minutes of cooking. Drain and run under cold water to cool. Slice the potatoes.
  2. Meanwhile, line a baking sheet with nonstick foil. In a shallow bowl, combine the bread crumbs, oil, paprika, half the parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cut the tilapia diagonally into 1 1/2-inch-thick strips and coat in the bread crumb mixture, pressing gently to help it adhere. Transfer to the prepared baking sheet and cook until golden brown and opaque throughout, 8 to 10 minutes.
  3. While the fish is cooking, in a medium bowl, combine the mayonnaise, pickles, mustard, and remaining parsley. Serve the fish and vegetables with the dipping sauce and lemon wedges, if desired.


Dark Chocolate and Banana Sundae

This no-dairy sundae is a deliciously sin-free dessert.

Level: Easy
Serves: 4


  • 4 large ripe bananas, peeled and sliced
  • 2 oz. dark chocolate (60% to 70 % cacao)
  • 4 cherries, divided


  1. Freeze bananas, 3 hours. Pulse in food processor until smooth, stirring often.
  2. Melt dark chocolate. Divided bananas among 4 bowls; drizzle with chocolate and top each with 1 cherry.