This summer, I was lucky enough to travel through Italy with several journalists from around the U.S. One of them, whom I hit it off with immediately, was Susan Irby. Susan is known as the “Bikini Chef”, the host of the well-loved Bikini Lifestyles on 790 KABC in Los Angeles, CA. This radio station actually spans the globe with listeners in Italy, France, Germany, Australia, Canada and many other countries worldwide. She was a blast to be with on the trip, and I’m so excited to share her current cookbook with you, Substitute Yourself Skinny. Susan is a 7-time author who helps people obtain their healthy bikini goals by focusing on lifestyle changes rather than a short term diet.

Her recipe for “Lazy Lasagna” really caught my eye. It’s perfect for when the weather is cool, and kids love it. For only 308 calories and 3 grams of fat per serving, everyone can feel good about eating a hearty slice of this family favorite. This is just one of many delicious low-fat and beautiful recipes in her book. I am excited to give away one copy of her book. Just follow the steps below for a chance to win a copy. Winner will be chosen Sunday, October 30th at 8 a.m.

1. Leave a comment below telling me your favorite healthy pasta recipe.

2. Follow Alison Lewis on Twitter

3. Like Ingredients, Inc. on Facebook

4. Follow Susan Irby, The Bikini Chef on Twitter

5. Like The Bikini Chef on Facebook

Lately, I’ve had so many requests for an easy, healthy fall weeknight dinner recipe that kids will love too. This recipe for Lightened Up Chicken Tetrazzini is one that really sticks out in my mind. I purchase a rotisserie chicken for the chopped, cooked chicken which makes my life easier. I also used light cream cheese, low sodium chicken broth and whole wheat noodles to make this dish healthier. The panko breadcrumb topping is probably my favorite part, giving it a toasty crunch and pretty golden color. This is a great make-ahead recipe or wonderful to take to someone who is ill or just had a baby. Feel free to make this recipe ahead of time and freeze. To thaw, place in the refrigerator overnight and let stand at room temperature 30 minutes before baking as directed.

As you know, for the past month I have been working with CanolaInfo on its World Heart Day 2011 campaign. To help encourage families to take their health into their own hands, I developed the “Home is Where the Heart Is” Recipe Collection, which is filled with delicious, healthy and easy-to-prepare recipes that both kids and parents will enjoy.

Cardiovascular disease (CVD) is the leading cause of death in the U.S for men and women as well as something that has affected my family directly. Unfortunately, childhood obesity has continued to grow at an alarming rate. The reason this is so disturbing is because research has shown that children who are overweight or obese are more likely to be overweight or obese as adults. Obesity is a huge risk factor for CVD but one that is preventable with diet and exercise. That is why teaching my children healthy eating habits is so important to me – and something that can start right here at home.

As a mother of three, I wholly understand the challenges of being a busy, working mom and getting healthy meals on the table – not to mention making something the kids will eat! When developing this recipe collection, I really tried to consider what would be fast, economical, healthy and delicious for the entire family, and I think I accomplished just that.

As a common ingredient in all these recipes, I chose to use canola oil. It has the least amount of saturated fat and most omega-3 fat of all cooking oils. Its versatility in cooking and baking simplify my life even more, and it’s inexpensive! This coming Thursday, Sept. 29, is World Heart Day. To celebrate, I will be hosting a Facebook Party on CanolaInfo’s Facebook page from 7-8 PM CST! I will be discussing ways to be heart-smart at home by getting your whole family involved. I hope you will share your own tips and stories as well. Ten of you will be chosen at random to receive a CanolaInfo Heart Health Toolkit. You can RSVP here.

My three kids love this recipe for Mini Calzones, which I created for CanolaInfo’s “Home is Where the Heart is” Recipe Collection in honor of World Heart Day. They are so simple to prepare and tasty, your kids won’t even know just how heart-healthy they are.

Like other busy moms, keeping my family healthy is on the top of my list. For me, it’s about making small changes, like using canola oil in a dish as opposed to butter or other oils. I’ve always used canola oil in my kitchen, but have learned so much more during this campaign. Here is some of my favorite info:

1. Everybody needs a little fat in their diet. Fat is a part of every cell in the body. It’s a valuable source of energy, and it aids in the absorption of fat-soluble vitamins. It also slows digestion so that you feel full longer.

2. Not all fats are created equally. Unsaturated fats are healthy and saturated and trans fats are unhealthy. The type of fat consumed is as important as the amount.

3. Canola oil is one of the healthiest oils in the world. It has the least saturated fat of any cooking oil (half that of olive oil) and is free of trans fat and cholesterol. Canola oil also has the most omega-3 fat of any cooking oil and is a good source of vitamin E.

4. Canola oil can help protect the heart for just pennies a day. The U.S. Food and Drug Administration authorized a qualified health claim for canola oil on its potential to reduce the risk of heart disease when used in place of saturated fat. About 1.5 tablespoons of canola oil a day is enough to help keep the cardiologist away.

5. Canola oil is extremely versatile. Its light and neutral flavor make it ideal for almost any culinary application. In addition, the smoke point is extremely high at 468 F, making it ideal for sautéing or frying.

Also, if you haven’t already, check out the new interactive cooking game at Facebook.com/CanolaInfo, which features my recipe collection! You become the chef and try to beat the clock!

When I think of comfort food this time of year, I think lasagna. My 3 kids love it, and it sure makes my life easier when I prepare a one-dish meal. This Sausage and Fresh Spinach Lasagna recipe is one of my favorites because it combines all of my favorite ingredients. I lightened this recipe using part-skim ricotta, egg white and less cheese, and it came out fantastic. Serve with a salad or side vegetable, and that’s all you’ll need.

I have been so fortunate to have made so many new friends lately that have been so helpful with my upcoming cookbook. A few weeks ago, I met Nancy Bynon, through a publisher friend of mine (thank you Sheila), and it was truly my lucky day. Nancy was one of the Editors of the “Tables of Content” cookbook for the Junior League of Birmingham. It’s an amazing cookbook-one of my all-time favorites, and many talented women of Birmingham worked hard to develop such a fabulous book. Nancy has been so wonderful to me by helping me test recipes and offering great suggestions. The night I met her, she was making a version of this recipe. It was delicious, and I told her my kids would love it. When I made it the other night, everyone was fighting over it. It is truly great and a perfect weeknight or weekend main-dish pasta salad. Thanks to all of you (you know who you are) who are have helped me out. One more month to go.

My kids love pasta salad, and always request it. This week my daughter, Leigh, and I threw this together. It was so delicious, fresh, healthy and gone in about 10 minutes. The photo got rave reviews on twitter and facebook when I posted it. Everyone was begging for the recipe. Here it is just in time for summer. It’s a cool and light idea when it’s so warm outside. Feel free to add cooked or grilled chicken if you like.

For the Sun-Dried tomatoes, I love “California Sun Dry Tomatoes” that come already julienne- cut.