Cooking Light is my favorite food magazine. The recipes are healthy, good, and practical--perfect for day-to-day cooking. For non-subscribers, the recipes are also available online; here, two recent successes:
Tuscan Tuna Sandwiches: Big thumbs-up from everyone. Easy & fast to make.
Tweaks: I chopped the red onion fresh, then rinsed it under cold water to take the edge off. Instead of 2 cans tuna in water and 2 tbsps of oil, I used 2 cans tuna in olive oil, well-drained. I also used celery instead of fennel, and sliced wheat bread instead of sourdough (a nice, crusty baguette would be better still). I cut the celery, roasted red pepper, and red onion very fine. Finally, the excellent lemon came courtesy my granddad. There's something to be said for using off-the-vine/tree/etc. produce.
BTW, those plates were $3 ea. at T.J. Maxx. Just pay in cash.
Sesame Noodles with Broccoli: Again, everyone loved this. It's vegetarian, and no one complained about the lack of meat (and they always complain). However, the flavor seemed slightly off to me, and a look at the Cooking Light boards confirms that feeling.
Basically, this would be a good recipe to experiment with. I believe a few crucial tweaks are all that separate this dish from greatness.
Possible tweaks: Definitely more chili paste. Maybe cut back on the tahini (or substitute peanut butter), and add more garlic and ginger. I also think I'd prefer it served cold, with extra vegetables (but be sure to put the sauce on just before serving). Other ideas?