Bread crumbs are traditionally used in meat loaf and meatballs to add moisture to the fi nished dish and, sometimes, even to add bulk to stretch the meat for your dollar. I often use oatmeal instead as it will do the trick to create moist and delicious dishes while adding fi ber — it’s not just a bunch of white fl our. With the right recipe, turkey and chicken loaves can taste just as fattening as their beef counterparts! 

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Though you might be tempted to try to save money by buying 93% lean ground beef instead of 96% lean, don’t. Though they don’t sound very different, 93% lean has almost twice the fat of 96%. One 4-ounce serving of 93% lean has about 180 calories and 8 grams of fat. The 96% lean has 150 calories and only 4 1/2 grams of fat. 

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If you time it so that the egg and the muffin are done at the same time, the heat between them will perfectly melt the cheese for this drippy sandwich that easily rivals your favorite fast food version. 

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In my view, the only thing better than chocolate, is chocolate AND peanut butter. This harmless combo is a great occasional treat. Sure it’s not a bowl of fresh berries, but there’s something to be said for necessary indulgence in moderation. 

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This recipe should probably be called the Kimmi Dove Signature Sundae. I was hanging out with Kimmi recently, who you likely remember from the Engaged Couples edition of “The Biggest Loser,” and she was telling me about this “sundae” that she and her friends have loved for years. The best part is that you can customize this dessert by using any fl avor combination of rice cake and pudding cup.  

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If you want to save a bit more money and the Tostitos aren’t on sale, you can buy any baked tortilla chips to serve with the turkey. You won’t have pretty little tostadas, but it’s a delicious snack regardless. And if you’re looking to save time, simply divide the cooked turkey mixture among 4 bowls and serve with a side of the scoops or chips. 

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I’m generally not a fan of Mandarin oranges in salads (I worry they’ll make the salad soggy), but somehow this combo has recently become one of my favorites. The sweetness of the oranges and the saltiness of the feta coupled with lean protein and fresh spinach keep my cravings satisfi ed— and will do the same for you! Just be sure, here, as always, to dry your raw veggies well. It’s the only way you’ll achieve restaurant-quality salads. 

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Though this dish does have some sugar and some sodium, it is a far cry from the nutritional suicide you face in most traditional Chinese restaurants. It’s a good idea to cut the chicken into small, bite-sized pieces so you can really taste the sauce. Also, make sure you add the sauce after the chicken is removed from the pan. If you add the sauce to the hot pan, the sauce will cook and get stuck to the bottom of the pan — and you won’t get to enjoy it. 

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Trust me, this snack sounds a heck of a lot fancier and more expensive than it really is. You can serve it as a snack with baked chips or as a side dish to a meal. It is also really great for picnics. Throughout the book, I often suggest that you use “refrigerated, not jarred” salsas simply because the ingredients taste fresher and richer.  

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