A galpal turned me on to the Hungry Girl site a little over a year ago, and I get daily emails from them. This is a terrific way to lower the fat/carb/calorie content of many a dish. They offer reviews on new diet friendly foods too. Go visit if you'd like to get more ideas on healthier eating.
Here's a sample from the site.
Chunky Veggie Pumpkin Chili
Our friend canned pumpkin is at it again, adding fun, fiber, and flavor to this incredible chili. The taste is mellow but can easily be spiced up with extra cayenne or some hot sauce.
(Makes 6 Servings)
One 28-ounce can crushed tomatoes
One 15-ounce can pure pumpkin
2 teaspoons chopped garlic
½ tablespoon cayenne pepper, or
more to taste
1 teaspoon chili powder
1 teaspoon pumpkin pie spice
¼ teaspoon salt, or more to taste
½ teaspoon ground cumin One 14.5-ounce can diced tomatoes
One 15-ounce can chili beans (pinto beans
in chili sauce), not drained
One 15-ounce can black beans, drained
½ cup canned diced green chiles
2 cups chopped portabella mushrooms
1½ cups chopped zucchini
1½ cups chopped onion
Add crushed tomatoes, pumpkin, garlic, and all the seasonings to the crock pot. Mix well.
Add diced tomatoes, both types of beans, diced green chiles, and all the veggies.
Stir thoroughly. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.