My brother Patrick and his wife Stacy have been told that they don't really cook anything that doesn't involve a large black pot or cauldron - and they don't really cook unless it involves feeding a small army. Fortunately, not all of their recipes qualify as an INDULGENCE. Their Louisiana Red Beans and Rice are high in fiber and low in fat and can be prepared as a vegetarian main course - as long as you hold the sausage. These red beans freeze well for a cold winter's night - or a Sunday afternoon tailgate party. Laissez les bon temps rouler!

Louisiana Red Beans and Rice

Serves: About 12

Cooking Time: 2-3 hours

Difficulty: Easy, but time-consuming

Jenny Craig provides me with the convenience of serving-sized meals with the flexibility of cooking on my own. I love this Tuscan Style Soup - it's comfort food for a crisp autumn evening.

Tuscan Style Soup satisfies with 63 calories, 2 grams of fat and 300 milligrams of sodium.

Servings: 4
Difficulty: Moderate
Cook Time: 1-30 min

When Tom and I are in Scottsdale visiting his kids and my family, we love to eat at the Rare Earth Coffee and Wine Bar in North Scottsdale. It’s just down the street from my favorite hike at Pinnacle Peak, and it’s an intimate, friendly, delicious way to refuel after a workout or just enjoy some couple time.

It’s football season, and in my family, that means one thing: GUMBO! It is an indulgence but the good news is you can literally feed an army with one pot of Louisiana favorite and still have some leftover. It freezes well, so you can eat it all season long. This recipe comes from my baby brother Patrick and his wife Stacy – they founded Arizona’s only Mardi Gras krewe and they cook enough to feed 100 people every year at their parade.

Servings: 20-30

Difficulty: Challenging

Cooking Time: 2-5 hours