For a healthier spin on a hearty dish, Boome suggests this turkey chili recipe -- for moms who love stick-to-your-ribs comfort food. The turkey cuts down on the fat from traditional beef recipes, and it's also loaded with good-for-you beans and tomatoes.

Directions:
1. In a large skillet over medium heat, brown ground turkey and onion. Drain off excess fat.
2. Transfer browned mixture to the crockpot with tomatoes, beans, salsa, chili powder, and cumin. Stir gently to blend ingredients. Cover and cook on LOW setting for 5 to 6 hours.
3. Taste and season with salt and pepper. Serve over tortilla chips with a dollop of sour cream and a little shredded cheese and black olive slices.

Salad might not be the most indulgent brunch option, but this recipe from Boome is packed with flavor thanks to the pancetta (which is lower in fat than traditional bacon, but has more flavor), Dijon mustard, and red wine vinegar.

Directions:
1. Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
2. Put the sliced pancetta and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the pancetta is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
3. Put the frisee and spinach into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

Here's another dish from Keatley you can prep ahead of time. Plus, the asparagus gives you plenty of fiber, vitamins A, C, E, and K, plus antioxidants. Pretty good for such a decadent dish, right? Mom will be so proud.

Directions:
1. Combine flour, milk, and butter gradually and cook slowly until thickened, stirring constantly.
2. Whip egg yolks until thick, add asparagus and salt.
3. Add whipped egg yolk and asparagus puree to flour, milk, and butter mixture. 4. In a separate bowl, whip egg whites until stiff and fold into soufflé base.
5. Pour mixture into greased soufflé cups, filling only half way and bake at 325 degrees F for 25 minutes.