This vegetarian chili uses some secret tricks to boost the flavor without adding calories!

Submitted by SP_STEPF

An experiment with leftovers yields a delightful, filling vegetarian meal.

Submitted by SP_STEPF

Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food.

Submitted by SP_STEPF

This recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal.

Submitted by SP_STEPF

Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.

Submitted by COACH_NICOLE

Even kale needs some love. Massaging an acid-based dressing into the fibrous green leaves tenderizes them, making the healthy vegetable more palatable in its raw form.

Submitted by CHEF_MEG

Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.

Submitted by CHEF_MEG

Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.

Submitted by SP_STEPF

If you have nine ingredients, including cannellini beans, red bell peppers, romaine lettuce, bacon and Simply Dressed® Ranch Salad Dressing, you can toss together this amazing salad. This recipe is from a SparkPeople sponsor.

Submitted by SIMPLY_DRESSED

Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach and crunchy toasted almonds.

Submitted by CHEF_MEG

Lemon zest brings out the bold flavors of fresh asparagus, radish, Parmesan cheese and Simply Dressed® Caesar Salad Dressing. This recipe is from a SparkPeople sponsor.

Submitted by SIMPLY_DRESSED

Who said finger food is unhealthy?

Submitted by CHEF_MEG

This cornbread was a serendipitous success. I didn't have cornmeal but I had masa de harina (corn flour). As it turns out, masa de harina yields a light and fluffy cornbread!

Submitted by SP_STEPF

This recipe is part of "The SparkPeople Cookbook." Order your copy today! This salad is even better the longer it sits in the fridge, so we love to make a big batch of it and eat it throughout the week.

Submitted by CHEF_MEG

Manchego cheese and Simply Dressed® Pomegranate Dressing give this salad an appealing sweetness. Pear slices and almonds give it a delightful crunch. This recipe is from a SparkPeople sponsor.

Submitted by SIMPLY_DRESSED

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

A budget version of the rustic Spanish favorite. An herbed-citrus olive pesto adds color and intensifies the flavor.

Submitted by CHEF_MEG

Ever tried turning zucchini into "pasta"? With a vegetable peeler, it's easy to create ribbons of squash.

Submitted by CHEF_MEG

This protein-rich vegetarian recipe is simple to make and tasty to eat!

Submitted by CHEF_MEG

These calzones can be made from start to finish on the backyard grill. You'll love the rich and creamy filling!

Submitted by CHEF_MEG

Soy substitutes are so convincingly delicious that no one will know this isn't real chorizo. Bonus: This dish has zero cholesterol!

Submitted by CHEF_MEG

A double-hitter: Each portion has almost two servings of vegetables.

Submitted by CHEF_MEG

This vegetarian chili can be made on the stove top or in a slow cooker.

Submitted by AEGARRISON