Easy to make casserole that's healthy!

Submitted by JULIAKELLY

I didn't include salt in the nutrition calculations, and I replaced white wine with low sodium chicken broth.

Submitted by TOMMYBR

Sweet and tangy, this chicken takes less than five minutes to prep!

Submitted by LAUR986

Delicious and Easy! Dinner for 2

Submitted by SUGARHOLIC

I took a recipe for this out of the Clean Eating magazine and changed some things to make it easier. Spicy and delicious!

Submitted by STAYATHOME_JEN

Using skinless chicken breasts means this tangy dish is lower in saturated fat and cholesterol.

Recipe from the Eat Clean Diet Cookbook. This was a vegetarian recipe, but I just tossed in some chicken to bulk it up a little bit.

Submitted by ERICACLAY10

This is from Eating Well site. Makes 2 servings

Submitted by EARTHYGIRL1

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

Submitted by CHEF_MEG

Submitted by AWENTZ27

From Cooking Light January/February 2010 issue.

Submitted by TRISH2007

From Clean Eating November/December 2009 issue

Submitted by TRISH2007

From Clean Eating magazine

Submitted by TRISH2007

From Eating Well

Submitted by TRISH2007

I used measurement of 2 cups of dry couscous as that would be normal serving for four people.
I entered 16 ounces of chicken breast.

I am sure I included all ingredients. Food network calculated this at 353 calories per serving.

Submitted by 60SIXTY

Serve with whole wheat orzo

Submitted by TRISH2007

High Protein, Low Fat Heart Healthy Food Option

Submitted by JASSLAMBA

From Clean Eating Magazine, March/April Issue 2010. I replaced the stevia powder in original recipe with 1 tsp honey.

Submitted by TRISH2007

From Eat Clean Diet Cookbook-Tosca Reno

Submitted by HILLRUNNER

Recipe calls for 2 - 4 oz. boneless skinless breasts, says it serves 4, but serving size is one cup bulgur, and 4 oz. of breast. Calories in Mag came out to 280, this is 293

Submitted by TOMMYBR

Reduce calorie of a classic meal from the Clean Eating Magazine May/June 2009. No need to use salty canned products.

Submitted by HILLRUNNER

One for lunch or two for dinner. Add some raw veggies and there you go!

Submitted by FIT_ARTIST

I found this recipe in Tosca Reno's Eat Clean Diet Cookbook. I don't cook with tomatoes, so I did not use the sun dried tomatoes. They are listed in the recipe ingredients and directions, but not included in the calorie count.

Submitted by DAKOTANMISTY

From EatingWell: May/June 2008. Serve with quinoa and asparagus

Submitted by TRISH2007

Submitted by HILARIGH

A great light marinade for Chicken

Submitted by FRNKGRIFFIN

From Clean Eating Magazine March/April 2010.

Submitted by TRISH2007

From July/August 2010 Clean Eating magazine

Submitted by TRISH2007

March 2010

Submitted by CHWABE

SBD Phase 1 Friendly

Submitted by WOLVERINEGAL

Submitted by SPYKDDRINK

Submitted by JWOLFE5505

Submitted by MOEDANCING

Adapted from the Eat-Clean Diet cookbook

Submitted by BZOOTY

My husband was pleasently suprised when i made him this meat loaf.

Submitted by DEVINE188

Submitted by PRINCESSLETHERT

This is not your traditional meatloaf. This is an italian spiced, juicy, lowfat, lowcarb meat loaf that's not only delicious, but pretty when cut. The spinach ripples through the lighter colored turkey.

Submitted by ANEWAY

From Food Network Magazine*

roughly 270 calories, 10 grams of fat and 1300 mg of sodium less than a typical chinese resturaunt.

*love their publication

Submitted by ZABEZABE

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

Clean Eating Magazine Sept/Oct 2009

Submitted by TRISH2007

From the Eat-Clean Diet website. Slightly modified by adding chicken broth.

Submitted by LORIMDANCER

Clean Eating Magazine - March/April 2010

Submitted by TRISH2007

Submitted by JENNSTICK

Clean Eating Magazine - November/December 2009

Submitted by TRISH2007

Recipe from Food Network's Ellie Krieger

Submitted by TRISH2007

Wrap this chicken in tortillas with whatever extra fillings you enjoy. Delicious! (And much better than that fajita seasoning you buy in packets!)

Try my recipe for Refried Beans with this too!

Submitted by NOME__

Submitted by SASHA49450

Cookbook creator says: Serve with Ellie Krieger's Honey Mustard Sauce

Submitted by CWESNER21

Recipe courtesy Ellie Krieger

Submitted by SPICY0NE

Oxygen Magazine, March 2010

Submitted by TRISH2007

Submitted by LISACIANFRINI

From Cooking Light Jan/Feb 2011 issue

Submitted by TRISH2007

This came out juicy and very tasty. I grilled asparagus and lemon slices and served them on the side.

Submitted by ALUSIA80

Submitted by TRISH2007

Chef Meg made over a versatile member recipe by adding extra vegetables and reducing the sodium. Serve with a side salad or over whole wheat pasta or brown rice.

Submitted by CHEF_MEG

Trader Joe's Recipe

Submitted by SLU2003

Submitted by STAPIER01

From The Eat Clean Diet Cookbook by Tosca Reno.

Submitted by TRISH2007

Easy to cook. Left overs are great cold the next day.

Submitted by NANALINDA5355

http://www.bodybuilding.com/fun/video-jamie-eason-turkey-meatloaf-muffins.htm

Submitted by LIFTRUNLAUGH

From Tosca Reno's Eat Clean Cookbook

Submitted by KYRAZY

Rich, flavorful honey mustard chicken with carrots and potatoes.

A light and tasty whole meal.

Submitted by POETRYDIVA

Clean Eating Magazine July 2011 issue

Submitted by TRISH2007

Cookbook creator says: Found this in Clean Eating magazine. Made as an individual serving so I can make and pack for lunch.

Submitted by TRISH2007

Submitted by TRISH2007

This is THE most popular recipe on SparkRecipes. We've added more vegetables and reduced the sodium drastically to make it even better.

Submitted by CHEF_MEG