After all, enjoying what you love in moderation is the key to not falling off the healthy-eating wagon and going overboard. In the spirit of staying on track and satisfying your sweet tooth, we pulled together some guilt-free sweets. Your taste buds AND your waistline will thank you!

What are your favorite guilt-free healthy dessert recipes? Share them in the comments section. We are always looking for new ideas to help keep us on track!

The post 12 Guilt-Free Healthy Dessert Recipes appeared first on Paula Deen.

Whether your focus this year is on your physical health, work, relationships, spirituality, or anything else, what we eat has a big impact on our attitude and also on the decisions we make. When we eat good food, our body finds its ideal weight. When we’re at our ideal weight, we function better and everything around us improves, just like that.

If you want to shed those extra holiday pounds, find balance, and feel good, you’re in the right place. Here are some easy tips that will help you find health and your ideal weight:

1. Drink at least 8 glasses (64 oz.) of water a day. This will keep you hydrated and will help your body flush toxins. If you stay hydrated, your body won’t confuse hunger with anxiety or boredom.

2. Eat real foods. Avoid packaged stuff, and eat as close to the earth as possible. This way, you’ll be fueling your body with the best nutrients that our planet has to offer.

3. Start every meal with fresh fruit or a salad. This is a great way to add vitamins, minerals, and fiber to your daily diet. This will also fill you up so you’ll only eat the necessary amounts of your main dish.

4. Listen to your body. Eat when you’re hungry, and don’t eat when you’re not. Chew each bite 30-50 times to make sure you’re eating only the necessary amounts of food your body really needs.

5. Move! It’s not news that staying active adds years to your life. Aim for at least 30 minutes of a workout you enjoy 3 times a week. Other tips to include on your daily routine is parking farther from where you need to be, taking the stairs instead of the elevator, and using a step tracker to make sure you hit a daily goal.

Enjoy the ride, eat plants, and be ready to shine!

The post Garden Fresh with Claudia Deen: Tips for an Ideal Weight appeared first on Paula Deen.

Bobby loves clean eating, and for years, Bobby took classic Paula dishes and lightened them up on his show, Not My Mama’s Meals. He kept those dishes full of flavor while cutting back on fat, calories, sugar, and more using lighter ingredients. If you need some reassurance that healthier eating can indeed be delicious, look no further than these delicious dishes.

The post Not His Mama’s Meals appeared first on Paula Deen.

Ingredients

• 2 garlic cloves, coarsely chopped
• 2 tablespoons pine nuts
• 2 cups fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 cod fillets (6 ounces each)
• Sliced lemons, for serving

Directions 

1. In a food processor or a blender, pulse the garlic, pine nuts, basil, parsley, and Parmesan until a thick paste has formed and the garlic and pine nuts are finely chopped. Scrape down the sides of the bowl with a rubber spatula and pulse again. With the processor running, add the oil in a thin stream and puree until combined. Scrape down the sides of the bowl and season to taste with salt and pepper.
2. Slather the fillets with the pesto and let them marinate in the fridge for at least 1 hour and up to 4 hours.
3. Preheat the oven to 400 °F. Bring the fillets to room temperature. Place the fillets in a baking dish and roast for 15 minutes, or until the fish is no longer opaque and flakes easily. Serve with sliced lemons.

Serves 4

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Evine Live, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Pesto-Marinated Cod appeared first on Paula Deen.

Ingredients

Filling

• 2 tablespoons olive oil
• 1 small eggplant, cut into ¾-inch chunks (about 4 cups)
• 1 zucchini, cut into ¾-inch chunks (about 1 ½ cups)
• 1 yellow squash, cut into ¾-inch chunks (about 1 ½ cups)
• 1 small onion, chopped
• 1 red bell pepper, cut into ¾-inch chunks (about ¾ cup)
• 3 garlic cloves, finely chopped
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 can (14 ½ ounces) no-salt-added diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 teaspoons Italian seasoning

Biscuit Topping

• 1 cup all-purpose flour
• ½ cup grated Parmesan cheese
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 3 tablespoons cold unsalted butter, cut into small bits
• 1 large egg, lightly beaten
• ⅓ cup milk

Directions

1. Preheat the oven to 375 °F. Lightly grease a 2-quart baking dish with cooking spray.
2. To make the filling: In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add half the eggplant, zucchini, squash, onion, bell pepper, and garlic. Cook until the vegetables are lightly browned, about 5 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil and the remaining vegetables to the skillet. Cook until lightly browned, about 5 minutes.
3. Return the first batch of vegetables to the skillet with the second half of the vegetables and season with salt and black pepper. Stir in the diced tomatoes, tomato sauce, and Italian seasoning. Reduce the heat to medium-low. Cover the skillet and cook until the vegetables are crisp-tender, about 10 minutes.
4. Meanwhile, to make the biscuit topping: In a large bowl, whisk together the flour, Parmesan, baking powder, and salt. Cut in the butter with a fork or your hands until the mixture resembles coarse meal. Stir in the egg and milk until just combined.
5. Scrape the vegetable mixture into the prepared baking dish. Drop the biscuit dough by large spoonfuls over the vegetables. There will be spaces in between the biscuits. Bake until the biscuits are golden brown and the vegetables are bubbling, 20 to 25 minutes. Let the cobbler cool for about 10 minutes before serving.

Serves 8

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Evine Live, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Veggie Cobbler appeared first on Paula Deen.

Ingredients

• 2 packages (0.3 ounce each) regular or sugar-free lemon gelatin
• 2 cups boiling water, plus 1 ½ cups cold
• 1 tablespoon fresh lemon juice
• ½ cup drained mandarin orange segments
• ¼ cup coarsely chopped walnuts
• 2 tablespoons raisins
• 1 banana, peeled and sliced
• 2 tablespoons chopped dried apricots
• 1 can (8 ounces) crushed pineapple, drained well
• 1 cup cottage cheese

Directions

1. In a medium heatproof bowl, mix the gelatin with the boiling water until completely dissolved. Stir in the cold water and lemon juice. Refrigerate, covered, until the gelatin is just wiggly but not firmed up (like loose jelly), about 1 hour.
2. Spoon ½ cup of the gelatin into a 6-cup mold. Arrange the orange segments over the top and cover with another ½ cup gelatin. Scatter the walnuts and raisins on top and cover with another ½ cup gelatin. Next, layer the banana and apricots on top of the gelatin.
3. In a small bowl, fold 1 cup of the gelatin into the crushed pineapple and spoon evenly over the banana layer. Fold the cottage cheese into the remaining 1 cup gelatin and spoon over the pineapple layer. Refrigerate until firm, about 4 hours or overnight. Unmold and serve.

Serves 8

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Evine Live, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: 7-Layer Molded Salad appeared first on Paula Deen.

Ingredients

• 2 pork tenderloins (about 1 pound each)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• ¼ cup all-purpose flour
• 1 ½ cups milk
• ½ cup low-sodium chicken broth
• 1 can (10 ounces) Ro*Tel or other spicy diced tomatoes
• ¼ cup chopped fresh parsley

Directions

1. Preheat the oven to 400 °F. Line a rimmed baking sheet with aluminum foil.
2. Sprinkle the tenderloins all over with salt and pepper. In a large skillet, heat the oil over medium-high heat. Cook the tenderloins until browned all over, 5 to 7 minutes. Remove the tenderloins and place on the prepared baking sheet. Place the baking sheet in the oven and cook the tenderloins until they reach the doneness you like, about 15 minutes. Let them rest for 5 minutes before thickly slicing.
3. Meanwhile, add the butter to the skillet you cooked the tenderloins in and melt over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Sprinkle the flour over the onion and cook, stirring, for 1 minute. Slowly whisk in the milk, then the chicken broth. Simmer the mixture until thickened, 2 to 3 minutes. Whisk in the tomatoes and season to taste with salt and pepper.
4. Remove the skillet from the heat and stir in the parsley. Spoon the gravy over the sliced pork and serve it up.

Serves 6 to 8

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Evine Live, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Pan-Seared Pork Loin with Tomato Gravy appeared first on Paula Deen.

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 1 pound sea scallops
• 1 zucchini, cut into ½-inch slices
• 1 small red bell pepper, cut into 2-inch squares
• 8 pieces (1 ½ inches each) fresh pineapple (cut from about ½ small pineapple)
• 8 metal or wooden skewers (soaked for 20 minutes in water, if using wooden skewers)

Directions

1. In a blender or small food processor, puree the oil, cilantro, and lemon juice until smooth. Season to taste with salt and black pepper and divide into two small bowls.
2. Using two parallel skewers for each kebab, thread the scallops, zucchini, bell pepper, and pineapple alternately on the skewers. Using the cilantro oil in one of the bowls, brush the kebabs all over. Keep the rest of the cilantro oil separate to prevent cross-contamination with the raw seafood.
3. Spray the grill grate with cooking spray and preheat the grill to medium.
4. Place the kebabs on the grill and cook, turning once or twice, until the scallops are cooked through, about 10 minutes. Brush the kebabs with the remaining cilantro oil and serve.

Serves 4

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Evine Live, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Scallop, Pineapple, and Vegetable Skewers appeared first on Paula Deen.

Ingredients 

• 1 pound elbow macaroni
• 2 carrots, grated
• ¾ cup thinly sliced radishes
• ½ cup sliced pimiento-stuffed olives
• ½ cup chopped fresh flat-leaf parsley
• 2 scallions (white and light green parts), thinly sliced
• ¾ cup regular or light mayonnaise
• 3 tablespoons fresh lemon juice
• Salt and freshly ground black pepper, to taste

Directions

1. In a large pot of boiling salted water, cook the pasta according to the package directions. Drain well and rinse with cold water until the pasta is no longer warm.
2. In a large bowl, combine the carrots, radishes, olives, parsley, and scallions.
3. In a small bowl, whisk together the mayonnaise, lemon juice, and salt and pepper to taste. Add the cooled pasta to the vegetables and toss. Pour in the dressing and toss until combined. Serve at room temperature or cold.

Serves 10 to 12

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Evine Live, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: All-New Macaroni Salad appeared first on Paula Deen.

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 extra-large eggs
• ½ cup packed light brown sugar
• ¼ cup canola or safflower oil
• 1 teaspoon pure vanilla extract
• ½ cup old-fashioned rolled oats
• 1 cup blueberries, fresh or frozen, thawed

Directions

1. Preheat the oven to 375 °F. Lightly grease a 12-cup muffin tin with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, and baking soda. In a separate bowl, whisk together the buttermilk, eggs, brown sugar, oil, and vanilla. Add the buttermilk mixture and the oats to the flour mixture and stir until just combined. Gently fold in the blueberries.
3. Scrape the batter into the prepared muffin tin, filling the cups three-quarters full. Bake for 15 minutes, until a toothpick inserted into the center of a muffin comes out clean (watch out for blueberries). Let the muffins cool in the pan for 5 minutes, then remove them and place on 
a wire rack to cool.

Makes 12 muffins

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Evine Live, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Oat Muffins with Blueberries appeared first on Paula Deen.