The secret's in the breading: Only one side of the chicken has it; plus, whole-wheat bread subs in for white, and an egg white replaces a whole one.

These individual mac-and-cheese casseroles call for pungent Parmesan and extra-sharp cheddar, which means the noodles get away with less-than-usual amounts of cheese. Low-fat milk, chicken stock, and olive oil keep the sauce creamy.

Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted mozzarella and Parmesan keeps this dish feeling indulgent.

These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions.

Say goodbye to oil-sodden chicken forever as you bite into our light-and-crisp baked rendition.

Say "open sesame" to a Chinese-restaurant classic that's no longer a guilty pleasure.

This is a great way to cook with less oil. A broiler heats from the top, so you need very little oil to prevent food from sticking to the cooking surface.

A handful of tweaks turns this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount of oil instead of butter makes it just as tasty.

When the goal is to warm your belly (not weigh you down), a kettle of meat and veggies rises to the occasion.

Roll up your sleeves for this neat, nourishing rendition of a meat-and-tomatoes favorite. Use ground turkey as a smart stand-in for ground chuck in a range of recipes -- it provides plenty of meaty flavor, with less saturated fat.

Our new take on a Southern comfort dish has a surprise: It's delicious and truly healthy.

To make these brownies lower in fat and calories (but still moist and fudgy), we replaced some of the eggs and butter with prune puree.

Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.

This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.

These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder.

Make these individual fat-free meringues up to 1 day ahead; the fruit sauce can be prepped even sooner, up to 2 days. Store separately in the refrigerator, and assemble just before serving.

Who says dessert can't be delicious and low in fat and calories? This crisp has just 242 calories per serving, leaving room to top it with a small scoop of frozen yogurt or ice cream.

Infusing the milk with toasted coconut gives these custards a subtle, nutty flavor.

Use reduced-fat cream cheese to lighten up the frosting on these chocolate cupcakes, which clock in at 180 calories a piece.

If you like, spice up this robust chili by adding chopped fresh hot chile peppers.

Traditional fish and chips is updated to highlight the delicate flavor of the fillet, which is often overwhelmed by heavy fried batters. Baking the potato slices with just a hint of olive oil produces flavorful, perfectly crisp yet low-fat chips.

Low-fat cottage cheese and skim milk replace cream for mashed potatoes that are as creamy and delicious as they are guilt-free.

Skim and evaporated milk cut back on fat and calories but preserve this pudding's richness. Bittersweet chocolate and cinnamon add depth beyond the usual cocoa powder.

It's hard to imagine a piecrust that scales back on butter and shortening, but our retooled version does just that, using more modest amounts of each ingredient. The highlight is the ethereal filling, which bursts with lemon juice and ginger and is topped by a swirly cloud of meringue.

Ground turkey replaces the usual combination of beef, pork, and veal in our lean take on meatloaf.