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

This is the best kind of healthy recipe makeover: the kind no one will notice. Believe me when I say this dish is one of the best meals I've ever eaten.

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

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

Submitted by CHEF_MEG

Try this dip on a toasted whole-wheat bagel at breakfast or with apple slices or whole-grain crackers for a snack. It's even good with carrots.

Submitted by CHEF_MEG

These spicy and moist pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture.

This is the easiest recipe I know, and it's quite tasty, too. Grill or saute chicken, cook rice and top with salsa!

Submitted by SP_STEPF

Scones are perfect for weekend house guests, hostess gifts, or picnics. Traditionally made with loads of butter and cream, mine use far less butter--and whole-grain flour.

Submitted by CHEF_MEG

Even a lunch portion of fettuccine Alfredo has 800 calories and 48 grams of fat. Mine has less than 1/2 the calories, 1/5 the fat, and plenty of veggies, too.

Submitted by CHEF_MEG

We ditched the mayo from this sandwich staple and boosted the nutrition with crunchy vegetables.

Submitted by CHEF_MEG

A refreshing alternative to tuna salad. Pair with tomatoes and cucumber for a light lunch.

Submitted by JLPNURSE

An easy recipe using things you have at hand!

Submitted by GRANLUND

Use as a dip for veggies or a spread on pita and sandwiches.

Submitted by COACH_NICOLE

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

This is a great recipe for summer, when you have a surplus of zucchini in the garden. Double or triple the batch and freeze them for quick and healthy breakfasts.

Submitted by CHEF_MEG

This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season. Chef Meg was inspired to create this meal after a trip to the farmers market. Be creative and use whatever vegetables you have on hand!

Submitted by CHEF_MEG

This hearty yet better-for-you dinner is perfect for a camping trip, a cookout with friends, or just dinner on a Wednesday night.

Submitted by CHEF_MEG

This crunchy cole slaw is a healthier version of that summer favorite: ramen noodle salad. Two servings of vegetables in every portion!

Submitted by CHEF_MEG

A store near my daughter's house in California has peanut butter granola in the bulk food section. But I couldn't find it anywhere near my house in Illinois, so I found this recipe online and made my own. Now I'm glad I couldn't find it at the store. It's cheaper and I can control the ingredients that are used.

Submitted by SRWOODSY

Chewy, homemade flatbread makes any meal seem special. Use in place of pitas, bread, or crackers!

Submitted by CHEF_MEG

What a sweet warm treat for a cold afternoon! This dish is like having a piece of apple pie but without the large amount of fat and carbs from the dough. The oats inside will trick your mind into thinking that you did just eat pie!

Submitted by CHEF_MEG

My family loves potato soup but I prefer loaded baked potatoes. With this recipe, everyone wins!

Submitted by CHEF_MEG