Who can resist meatloaf for dinner...especially with the anticipation of leftovers for sandwiches the next day? (Don't count on leftovers, however, unless there are only 2 of you eating dinner. It's that good.) This one is kept low fat with turkey and egg whites, and moist with the surprise addition of cottage cheese; the red pepper sauce acts as a sophisticated alternative to ketchup. You probably won't miss anything about the higher-fat beef version we're all used to. The recipe suggests serving with wild rice (though I fear mutiny unless I accompany meatloaf with mashed potatoes), and I think a few fresh green beans round out the meal. For dessert, try vanilla frozen yogurt topped with sliced fresh strawberries. Healthy choices never tasted so good.

I recently went to a wedding where there was a wonderful Penne with Vodka Sauce and I realized that although its one of my favorite dishes I hadn't made it in some time. Like Fettuccine Alfredo it isn't the pasta that makes this dish but the sauce. Learning how to make good sauces is key when it comes to building strong cooking skills. This recipe is easy, but also incredibly rich, which is a good thing. I also like to add a little marinara sauce or fresh chopped tomatoes to give the sauce that slight pink color that Penne with Vodka sauce is known for. This is a perfect weeknight meal, it’s great for large crowds, but most importantly just plain great – anytime!

I'm not sure when I first had Soft shell crabs, it was probably back in my New York days, but once you've had that pleasure you won't forget it. The experience is so unlike eating regular crabs. Soft shell crabs are in season for a very brief period of time (May-July). There is something very rich and decadent about them - its hard to describe. Soft shell crabs are served best one of two ways: cornmeal crusted and deep fried, or sautéed in oil and garlic and served over pasta. This recipe showcases soft shell crabs at their best with a crunchy, flavorful cornmeal crust. The tarter sauce is really not needed; just add a squeeze of lemon. These are a great addition to your traditional backyard BBQ fare.

Sometimes all it takes is a different shape of pasta to breathe new life into ordinary ingredients. In this recipe, wide pappardelle noodles are broken into irregular, fork-friendly pieces before cooking. Once drained, they are tossed with a colorful stir-fry of large shrimp, thinly sliced zucchini, and tender young asparagus; then moistened with a light cream sauce enlivened with fresh jalapeño and garlic. A final scattering of chives brings an additional element of freshness. All the ingredients are easily found at most supermarkets, and this rather impressive dinner comes together in 30 minutes or less.