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

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

I love faux frying foods using panko. This crunchy, spicy chicken would be great on a taco salad.

Submitted by CHEF_MEG

Make this chicken the next you have company for dinner, and they'll swear you hired caterers. It tastes like it came from a restaurant, but for much less money and effort.

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

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

Submitted by CHEF_MEG

An easy slow cooker recipe that the family will enjoy!

Submitted by LOSER1231

This is a great recipe to use as a basis for plenty of meals!

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