Kardea Brown recreates one of her mom's favorite dishes by layering shrimp and crab meat with no-boil pasta, creamy spinach-artichoke ricotta and nutty Romano cheese.
Kick up the heat and try this new take on traditional macaroni and cheese. Giada De Laurentiis bakes her own spicy variation, with Italian cheeses, spinach, tomatoes, mushrooms and a dash of red pepper.
This low-calorie, vegan breakfast scramble is high in fiber and protein, with lemon juice to adds a little brightness. Serve with whole-wheat toast to round out the meal.