A fresh take on a Mexican favorite. From "Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends."

Submitted by GUEST_CHEF

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

Submitted by SP_STEPF

Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms.

Submitted by CHEF_MEG

Better than store-bought, these granola bars include healthy almonds, whole grain, natural sweeteners and a touch of fruit.

Submitted by BRYNWRITES4FOOD

This homemade alternative to store bought drinks is intended to replace electrolytes and carbohydrates during/after endurance workouts or exercise in hot, humid weather.

Submitted by COACH_NICOLE

This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.

Submitted by CHEF_MEG

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

My favorite Mexican restaurant serves a guacamole that's heavy on vegetables--and flavor. To slim it down even more, serve with carrots, celery and cucumber slices.

Submitted by SP_STEPF

Granola is incredibly affordable when you make it yourself. This recipe combines some of my favorite ingredients: maple syrup, almond butter and seeds!

Submitted by SP_STEPF

Slow cookers aren’t just for meat! This is a tasty, affordable one-pot vegetarian meal that’s filling and perfect for your slow cooker.

Submitted by CHEF_MEG

Submitted by CSIMPSON75

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

Submitted by CHEF_MEG

A low-fat, heart healthy version of this traditional comfort food.

A simple, hearty meat-free meal. Pair with a green salad, and dinner is ready.

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 tastes just like cheese pizza, plus you get about 25% of your daily calcium in one meal! Pair this with a salad and you have a great pizzaria style lunch without the calories attached...or the bill.

Submitted by PUNKGIRL213

Use this on falafel or a salad. Add fresh or dried herbs and it becomes goddess dressing. The toasted sesame oil imparts a stronger sesame flavor to the dressing.

Submitted by SP_STEPF

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

Submitted by SP_STEPF

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

Submitted by CHEF_MEG

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

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

Submitted by CHEF_MEG

Butternut squash helps slim down this macaroni and cheese. You can't taste it, and it boosts the nutritional value of the dish!

Submitted by SP_STEPF

This recipe is terrific when served over Basmati rice.

Submitted by S5RUSSEL

Everyone will love this simple dish that's full of flavor!

Submitted by SMOKINGSBADFORU

The secret to this hearty vegetarian chili is butternut squash. It holds its shape and adds a layer of flavor and sweetness.

Submitted by CHEF_MEG

Though we loaded up on the veggies, we didn't skip on the good stuff!

Submitted by SP_STEPF

Ditch those packets from the supermarket, and whip up a batch of this simple, tasty taco seasoning!

Submitted by CHEF_MEG

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

Submitted by SP_STEPF

Just one of these muffins packs nearly 9 grams of protein! Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack.

Submitted by SP_STEPF

These brownies have a few secret ingredients that boost the nutrition, while the dark cocoa powder and mini chocolate chips keep the rich flavor that you crave in a brownie.

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

A cold-weather version of the summer favorite, Panzanella (typically made with day-old bread, tomato, cucumber and a light oil-and-vinegar dressing). This winter version features butternut squash, spinach, raisin bread and an apple cider vinaigrette.

A hearty salad made with wheat berries, this is a fantastic pot-luck contribution. You'll find wheat berries in the bulk food section of Whole Foods; substitute pearled barley or farro (an Italian grain similar in texture) if you'd like.

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

Cold, it crunches and pops in your mouth with a bold, nutty taste. Hot, it becomes smooth and more mellow. Either way, buckwheat (kasha) is a healthy, hearty breakfast.

Submitted by CHEF_MEG

What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! From "The SparkPeople Cookbook: Love Your Food, Lose the Weight."

Submitted by CHEF_MEG

There's no need to buy pumpkin pie spice. You can easily make your own at home. And it makes a great hostess gift for any fall event! Feel free to double or triple this recipe!

Submitted by CHEF_MEG

This recipe sings of the fall and early winter harvest.

Submitted by CHEF_MEG

At 300 calories a pop, donuts are an easy way to wreck a healthy breakfast. Not my baked ones. They're bursting with fruit and flavor--not fat!

Submitted by CHEF_MEG

Acorn Squash Stuffed with Black Beans, Pine Nuts, Tomato, Scallions & Cheese

Submitted by LRENAUD1

This creamy, tangy dip does double duty: with mint, it's a perfect pair with Greek fare; with coriander and cumin, it cools down spicy Indian curries.

Submitted by CHEF_MEG

A low fat moderation of banana bread with peanut butter and chocolate chips added. The low fat buttermilk used instead of milk adds to the rich and sinful taste.

Submitted by AMYBETH70

These seasonal waffles are easy to make and are packed with protein and fiber. The perfect fall breakfast!

Submitted by COACH_NICOLE

Flax, whole wheat flour, quinoa, and natural peanut butter and good healthy stuff to this recipe.

Submitted by SHEEPSRULE

This quick and easy meal is a hit with kids. If they can't tolerate spicy foods, reduce or omit the sriracha.

Submitted by CHEF_MEG

Looking for a simple curry that's flavorful but not too hot? This hearty stew fits the bill.

Submitted by CHEF_MEG

This recipe has crunch thanks to the pumpkin seeds, tons of antioxidants from the butternut squash, fiber and protein from the quinoa. If you've never had quinoa, it's pronounced

Submitted by LESSNALGAS

Submitted by CHANDRACETA

From "Slice: Health Inspired Food" by Barb Davies and Jennifer Rallison

Submitted by ALISONSLP

Submitted by MONEDAS

Submitted by LOWEANNA

part 2 of my butternut squash fascination! This time baked the squash and then put the flesh into a colander overnight to drain. Then I mashed it, mixed in egg & flour (the exact amount of flour will vary due to humidity and wetness of the squash)and created yummy little dumpling!

Submitted by JANETMS

Great for the fall holidays! Or just for a healthy snack!

Submitted by ANDREWMOM

These moist pancakes are lightly spiced for the palate of my young child. If you like a bit more pizazz, you can increase the spices or add others. Cinnamon and pumpkin pie spice both work nicely here.

Submitted by ANNE_SP

These take only 22 minutes to bake… and you have fresh baked donuts for breakfast! They are full of pumpkin so you can check off a veggie serving before lunch!

From the website: http://www.yogaisyummy.net/?page_id=3031

Submitted by MUDMOUSE

All the flavor of bruschetta, in a mushroom!

Submitted by CHEF_MEG

Italian Cookie

Submitted by MICADEANN

Traditional cookies get a tasty twist!

Submitted by PHULLER

Save money and time with this Chinese food makeover.

Submitted by CHEF_MEG

This simple, hearty miso soup is full of superfoods like quinoa, kale, and turmeric, a powerful anti-inflammatory spice.

Submitted by SP_STEPF

A double-dose of blueberries (frozen and dried) gives these muffins extra flavor, and whole-wheat flour adds fiber. At just 125 calories each, these blueberry muffins make a not-too-guilty treat to start your day.

Submitted by BRYNWRITES4FOOD

If you don't like beets, give the golden variety a try. Not only will they not stain everything they touch, but they are sweeter. Combined with chewy farro, a tangy vinaigrette and salty Parmesan, this makes for a light supper or substantial side.

Submitted by CHEF_MEG

This recipe combines farro, an Italian grain similar to wheat, with roasted butternut squash and red onion.

Submitted by BRYNWRITES4FOOD

Eat this soup cold or warm on hot summer days!

Submitted by CHEF_MEG