Garlic lovers, rejoice! This recipe contains a whopping two heads, but the flavor mellows and sweetens when baked.

Submitted by CHEF_MEG

Turn leftovers into a tasty movie night meal.

Submitted by CHEF_MEG

Tostada means toasted in Spanish, and in this simple recipe, Chef Meg makes a crunchy, crispy, chewy, cheesy tostada using leftovers from her Slow Cooker Provencal Chicken and Beans dish.

Submitted by CHEF_MEG

The perfect soup to warm your belly on a cold night or soothe you when you're sick.

Submitted by CHEF_MEG

This dish is an easy introduction to the flavors of Creole cooking, which has its roots in the aristocratic
society of New Orleans, and combines classic European cooking techniques with a range
of flavor influences, especially African. Don’t confuse Creole with Cajun cooking, which is based on
the country-style cooking of Louisiana’s Acadian settlers. Serve this with 1⁄2 cup brown rice.

Submitted by CHEF_MEG

This one-dish meal is great for a weeknight meal or as a appetizer for a party.Serve it with steamed broccoli or a green salad.

Submitted by CHEF_MEG

Warm meat, gooey cheese, and grilled vegetables--what's not to love about a Philly cheese steak? How about the more than 1,600 calories in each one! This take on the classic skimps on fat but not flavor.

Submitted by CHEF_MEG

This light recipe is great for lunch, supper, or both. It serves eight, so cook once and eat twice!

Submitted by CHEF_MEG

Try this inexpensive and fresh version of a chicken casserole--no need for processed soups or sauces!

Submitted by CHEF_MEG

With this dish you get a serving of fruit in every portion. Dice the orange if you prefer smaller pieces and�if you�re feeling creative�use a vegetable peeler to create curls of orange zest.

Submitted by CHEF_MEG

Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.

Submitted by CHEF_MEG

This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to 4 months.

Submitted by CHEF_MEG

This kid-friendly comfort food is perfect for a weeknight meal. Even better: You can use frozen veggies and leftover chicken.

Submitted by CHEF_MEG

This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium!

Submitted by CHEF_MEG

This is a really filling soup that's easy to make. Each serving is a hearty 2 cups!

Submitted by CHEF_MEG

Consider this a riff on that Southern favorite, chicken and waffles—only our chicken is baked
and we ditched the waffles. We use decidedly Southern pecans and real maple syrup to evoke that
“breakfast for dinner” feeling.
This is a makeover of a member’s recipe. The original used sugar-free artificial pancake syrup,
which we swapped for real maple syrup. We also use panko (Japanese breadcrumbs) to give the
chicken a crispier crunch. It’s better than fried chicken!
Since this dish doesn’t contain any fruits or vegetables, be sure to serve it as part of a balanced
meal. Add a cup of skim milk, a serving of steamed or roasted broccoli, and a side of fruit. Or, if you
really miss the waffles, serve it along with a whole-grain version.

Submitted by CHEF_MEG

While Chicken Parmesan is traditionally fried, this lighter version is delightful atop a hearty green salad.

Submitted by CHEF_MEG

Chef Meg added flavor with parsley and capers to cut the salt, reduced the cooking time and used hearty plum tomatoes instead of canned.

Submitted by CHEF_MEG

Fruit is often a back-up ingredient or side dish at dinnertime, but it gets a co-starring role in this meal.

Submitted by CHEF_MEG

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

This recipe takes a traditional French dish and gives it a California twist. A good portion of the fat comes from the avocado, which has mostly heart-healthy monounsaturated fats.

This recipe serves one, but go ahead and make a few more servings so you'll have leftovers.

Submitted by CHEF_MEG

This is a lighter take on the classic Italian preparation of Chicken Cacciatore (or Chicken Hunter Style). Our made-over version uses white meat rather than dark and less oil to cut almost 60 calories per serving and reduce the fat and sodium of the traditional recipe.

Submitted by CHEF_MEG

Save money and time with this Chinese food makeover.

Submitted by CHEF_MEG

Roasted peppers and almonds pair with fresh parsley in this tangy Spanish-inspired sauce.

Submitted by CHEF_MEG

This seasonal salad is ready in a flash. You will love the softness of the greens with the crunch of the radish and pomegranate.

Submitted by CHEF_MEG