Featured in the revised edition of The New American Plate.

Printed with permission from the American Institute for Cancer Research

A homemade twist on a take-out classic.

Submitted by ROBSCHOENHERR

This is a fairly low calorie way to use up leftover brown rice plus you get a lot of vegetables and a little chicken all in one pan.

Submitted by JIM546

This recipe is better (and better-for-you) than takeout!

Submitted by TAM101

Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion!

Submitted by CHEF_MEG

Cookbook creator says: Use Barilla 51% whole wheat noodles to keep fiber up and calories down

A slimmed-down version of sesame chicken from PF Chang's and other Chinese restaurants.

Submitted by PISCESWOMAN87

Peanut sauce is one of my favorite things to eat, usually with tofu, green vegetables (like broccoli, spinach and edamame) and brown rice.

Submitted by COACH_NICOLE

Try this spicy Asian paste in your slow-cooker stews, broth based soups, or combined with yogurt as a zippy sandwich spread.

Submitted by CHEF_MEG

Cabbage is a good source of Vitamins A & c, and fiber. It helps to prevent cancer and is low in calories. Cabbage tastes best and is most nutritious when eaten raw or cooked for a short period of time in a small amount of water.

Submitted by JAMBIST

We swapped shrimp for crab in this Chinese takeout favorite to save sodium and money, but we didn't skimp on flavor!

Submitted by CHEF_MEG

This is my go-to dressing. I use it on everything from steamed veggies to salads and sandwiches.

Submitted by SP_STEPF

It's the sauce you always need seconds of at the Japanese steak house. Goes great with shrimp, steak, chicken, veggies, just about everything!

Submitted by ECOLIBRA