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

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

I love making this soup throughout the fall and winter. It's filling, healthy and stores well. Perfect with a grilled cheese sandwich on whole wheat bread.

Submitted by COACH_NICOLE

I love rich, cheesy lasagna, but in the summer when vegetables are at their peak, cheese overwhelms the dish. Adding plenty of fresh vegetables to your regular lasagna for a healthy, light summer supper. Omit any vegetables you don't like, and swap for what you've got in your fridge. (Add spinach or any other green, more fresh tomatoes, mushrooms, chopped and steamed broccoli or asparagus... the possibilities are endless.)

Submitted by SP_STEPF

Weight Watcher's Points, 7 per slice

Submitted by DOLPGRL

Served on a bed of nutrient-rich spinach, this chicken is a tasty lunch or dinner!

A wonderful combination of sweet and spicy. It has become a family favorite.

Submitted by MSBONAFIDE

Snack or condiment

Submitted by PFROTH

Zucchini and fresh green beans grilled with olive oil and mushrooms - delicious and nutritious without the added calories and fat of breading and deep frying.

Submitted by CDRAKEAK

My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.

Submitted by CHEF_MEG

Submitted by RYEAXL1

The dressing makes the fruit an extra-sweet treat.

This Asian-inspired pasta dish is so good and so quick to make and can be served hot or cold. Add some tofu for another healthy option.

Submitted by BCJL13

Sounds unusual, but try it! It's excellent for using up your Halloween pumpkins.

Submitted by KARATEMAMABEAR

In my house, pumpkins are for eating--not carving! Stuff small pumpkins for an interesting presentation.

Submitted by SP_STEPF

Instead of a whole pie, try making bite-size tarts. The diminutive desserts cook quicker and are automatically portion controlled. Plus, they're easier to make for a crowd, and there's no need for a fork and plate.

Submitted by CHEF_MEG

It'll be our little secret that this recipe isn't high in fat. It's so creamy no one will ever know!

Submitted by CHEF_MEG

Tahini replaces mayonnaise for a creamy texture and adds a tangy flavor, plus some fiber, protein, and calcium.

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

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

A light fruity and nutty salad!

Submitted by ~GOT2MOVE2LOSE~

This was my great-grandfather's favorite salad. He didn't like lettuce, so when he saw this salad coming out, he always said, "Oh boy, salad!" thus the name.

Submitted by TANGO5617

Submitted by ZINASP

The versatility of this salsa is limitless! Put it on grilled chicken or steak, add it to eggs, or serve with tortilla chips.

Submitted by METALFINGER2U

Wonder Muffin's exil twin! That same awesome bran flax base with a whole new set of fruits and veggies.

Heres a tip - if your pears are overripe you'll want to mash them. If you have firm crispy pears like Green Anjou or Bosc dice them up and add an extra 1/4 c. of milk.

Submitted by BUTIAMLETIRED

Old family favorite modified

Submitted by MEEJVAJ

Submitted by JULZ654

Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.

Submitted by CHEF_MEG

Miso is a fermented bean/grain paste that originated in Asia. Always add your miso just before removing the soup from the heat.

A basic wonton soup with storebought mini-wontons, enough for two people to have a nice big bowlful. Mmm, yum.

Submitted by LADYPIXEL

Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.

Submitted by CHEF_MEG

Just like Chef Meg's mom (who was from Britain) used to make!

Submitted by CHEF_MEG

You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.

The perfect soup to warm your belly on a cold night or soothe you when you're sick.

Submitted by CHEF_MEG

This recipe will impress your family and guests with very little effort. For an easy side of roasted potatoes, start with precut potato wedges from the refrigerated section of the grocery store.

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

Submitted by CHEF_MEG

After one sip of this savory pumpkin soup, you will be surprised to find it packs a little heat.

Submitted by CHEF_MEG

This recipe sings of the fall and early winter harvest.

Submitted by CHEF_MEG

Made this up for dinner and my family loved it!

Submitted by JDAVIS81

This is a recipe for a spread that goes great on most fish, especially tilapia. The portion is very large so if you wanted to cook more fish and save on calories, you would feasibly spread it thinner on the fish.

Submitted by CRIS76

Excellent dinner side dish or snacky salad. I make a large batch and keep it for snacking for a week or longer. Chopping is the most time-consuming part of this recipe.

Submitted by AMAZONWOMAN804

Try using an English Cut Beef Roast. It is economical and flavorful. This cut of meat comes from the shoulder or neck area of the animal.

Submitted by CHEF_MEG

From: Canadian Living Magazine

Submitted by EARTHYGIRL1

This soup is packed with flavor yet low in fat. You can customize it with any vegetables or protein you have on hand.

Submitted by CHEF_MEG

Make these rolls at night and pop them in the microwave (about 20 seconds) or toaster oven (on low) until warm. Pair them with a banana or apple, a peeled hard-boiled egg, and a cup of milk, and breakfast is ready to go in two minutes flat!

Submitted by CHEF_MEG

Love your breakfast sausage but can't handle all the sodium? Try this lower sodium version: 25% less fat, and 1/10th of the sodium.

Submitted by CHEF_MEG

This is Chef Meg's take on a turkey reuben!

Submitted by CHEF_MEG

This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium!

Submitted by CHEF_MEG

Perfect for lunch or a light dinner. This cauliflower soup is easy to prepare and is very healthy for you.

Submitted by SAMANTHA_SP

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

Submitted by SP_STEPF

Tight on time? This quick breakfast literally takes one minute. Set your stopwatch..and GO!

Submitted by KITHKINCAID

Sweet and tangy oranges pair perfectly with rich, salty miso.

Submitted by CHEF_MEG

This Southern staple gets a dose of fiber--with half of the fat of the original. Make a double batch over the weekend and freeze for the busy weekday mornings.

Submitted by CHEF_MEG

Growing up in the South, sausage gravy was a staple on our breakfast table, so I wanted to create a healthier version--with a secret ingredient.

Submitted by CHEF_MEG

I combined all my favorite Greek ingredients, layered them in a dish and created a dip that's a hit at parties or family game night.

Submitted by CHEF_MEG

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

This recipe was inspired by moussaka, eggplant Parmesan and lasagna. The result is a light and tasty meatless meal that makes any night a special occasion.

Submitted by CHEF_MEG

A quick and hearty soup with plenty of spice!

Submitted by SP_STEPF

I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.

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

Topped with lean, juicy flank steak, this salad is a delightful late summer supper. Marinate the steak in the morning and dinner will be ready in a flash at night.

Submitted by CHEF_MEG

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

Submitted by CHEF_MEG

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

This chili recipe has a unique ingredient, by adding pumpkin (you never know it's there) you add more vitamins and fiber.

Submitted by LONGWAY2GO