Splurge on flavor with Pan Fried Tilapia.

I figured that as my first ever foray into cooking fish, it’d be best to stick to something simple, something seasonal and something, well, incredibly cheap. Enter Sandra Lee, culinary guru and famed host of Food Network’s Money Saving Meals. Recipe in hand, I made my way to my local NYC grocery store where I stocked up on the ingredients for Sandra’a Pan Fried Tilapia. Throwing frugality to the wind, I also snatched up items to make a Sandra-inspired edamame succotash. Before I knew it, fish was frying, edamame was sautéing and I was enjoying a tender piece of tilapia dipped in lemon butter. As if the taste alone wasn’t enough of a pay off, this pan fried goodness cost me just $5.74 per serving. Frugal and fabulous indeed.

Paula's Zucchini Bread, Lightened Up

A stick of butter here, a pound of sugar there – If Paula Deen’s cooking it, you better believe I’m eating it. As much as I love the idea of consuming my daily caloric intake in one slice of bread, when it came time to make her famous Zucchini Bread, I decided to join the list of FoodNetwork.com readers who suggested lighter versions. I substituted  unsweetened applesauce for oil (cup-for-cup), my favorite sugar substitute for the real stuff (2½ cups, instead of 3) and I adjusted the baking time to 45 minutes. The result? A moist, flavorful and unrecognizably healthy home-baked zucchini bread – no oil or butter required. Wrap up a loaf in parchment paper for the perfect hostess gift or make mini-loaves for a quick snack on-the-go.

 Tell us: What ingredients do you substitute in to lighten up your favorite recipes?

Homemade Pretzel with Mustard

As much as I enjoy sitting through nine innings of America’s favorite past time, I must admit that I go to baseball games for one reason, and one reason only: Soft pretzels. Back in April, I figured out a way to make my dough-filled dreams come true in the comfort of my own home – stray foul balls and plastic cheese sauce not included.

I have learned to make Alton Brown’s Homemade Soft Pretzels in less than two hours. And you can too. Keep it classic with traditional pretzel shapes or try forming the dough into mini-baguettes. Either way, bake up this ballpark favorite and serve with tangy mustard, warm cheese or my favorite, melted butter and a sprinkle of cinnamon and sugar.

 Other all-star recipes to try:

Bobby Flay’s Soft Pretzels with Queso Poblano Sauce

Paula Deen’s Soft Ball Pretzels

 What’s your favorite ballpark snack?