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A Lighter Italian-American Supper
We were impressed when we heard that Angela Murad, a wellness dietitian at the Mayo Clinic Healthy Living Program and mom of two, whips up chicken Parmesan on a weeknight, since it usually takes more than an hour to prepare. Here's her trick: Use chicken tenderloins, which cook more quickly than breasts. Murad breads them with panko bread crumbs, so they're crispy, as if they were fried, but bakes them in the oven, so they're better for you. She tops the cooked chicken with tomato sauce (either one she's made ahead of time, or a store-bought variety) and part-skim mozzarella, then serves it with whole wheat spaghetti.