Dietitian’s tip: A dab of creamy miso paste adds flavor to this easy dish. Mirin is a sweet rice cooking wine, available in some supermarkets and in most Asian markets. Try the marinade with grilled chicken or pork.

Dietitian’s tip: Firm pears, such as Bosc, are best for grilling. If you choose not to grill, try Asian pears for a more crunchy texture. The nutrient values are similar.

Dietitian’s tip: This recipe uses pork tenderloin — a tender, lean meat. Traditionally, fajitas are made with skirt (flank) beef steak, which has twice the fat and three times the amount of saturated fat.

Dietitian’s tip: The meaty-textured portobello mushroom is the perfect stand-in for a hamburger. One portobello mushroom has about 30 calories and no fat or cholesterol. By comparison, a 3-ounce hamburger patty has 235 calories, 16 grams of fat and 76 milligrams of cholesterol.

Dietitian’s tip: Halibut — in addition to cod, flounder and perch — is a lean fish, having less than 2.5 percent fat by weight. For a variation to this recipe, grill the halibut and spoon the tomato basil salsa over each fillet to serve.

Dietitian’s tip: This chili uses leftover turkey meat instead of ground beef. Light turkey meat is low in fat and cholesterol and works well as a beef or pork alternative. Dark meat has more than twice the amount of fat and saturated fat as white turkey meat.

Dietitian’s tip: Cod — a mild-flavored saltwater fish — is a good candidate for grilling. Wrap the stuffing-coated fillets in aluminum foil and grill until firm and opaque throughout, about 5 minutes on each side.

Dietitian’s tip: Instead of adding butter to the turkey and serving it with gravy, this healthy version is complemented with an herbal rub and a flavorful au jus.

Dietitian’s tip: Never give honey to children younger than 1 year. Honey is a known source of bacterial spores that produce the bacterium Clostridium botulinum. This bacterium makes a toxin that can cause infant botulism — a form of food poisoning that affects a baby’s nervous system and can result in death.

Dietitian’s tip: The skin of a mango is tough and not meant to be eaten. But peeling and pitting the fruit can be a challenge as the flesh clings to both the skin and large, flat seed at its center. For best results, cut downward along one side removing a "cheek." Remove the other cheek the same way. Place the cut portion on the cutting board flesh-side up and cut 1/4-inch squares in the flesh. Turn the cheek inside out and remove the fruit from the skin with a knife.