Simply the best Moussaka, you would never know it is vegetarian!!

Submitted by KAITY-V-B

This is a super yummy dish that I save for special occasions! You should use 4 large portobello mushrooms, but I didn't know how to do that in the nutritional calculations. :) We like to double the sauce and add some sliced button mushrooms and some small crimini mushrooms as well. It's yummy served over rice. :) Enjoy!

Submitted by FACELESSJANE

Zaalouk is a Moroccan eggplant and tomato salad that incorporates a large amount of garlic and fresh herbs. It's best made in the height of Summer when the tomatoes are in their prime, and can be served warm or cold - I prefer it warm and mixed with chickpeas.

Submitted by JO_JO_BA

Much better than refried beans... and much healthier, too!

Submitted by JACKSINBOXES

Don't be left out of family nacho night. You can still have it and make it healthy!

Submitted by LANGEL33

Delicious classic lasagna without the meat.

Submitted by MANDYWELCH71990

A very fresh, low in calories and full of vitamins recipe.

Submitted by LILIBLUEBERRY

We love these baked eggplant slices as a main meal, as a sandwich filling or as a topping for an italian salad!

Submitted by VIOLETTE1

This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.

Submitted by CHEF_MEG

Simple way to cook eggplant.

Submitted by SAHMWICH

Delicious, baked-not-fried, version of the classic. Excellent company recipe!

Submitted by CAKE-OR-DEATH

Stir-fry vegetables with bamboo shoots, shiitake mushrooms, and shirataki noodles - Simple to make and delicious!

Submitted by GLOBALEMPIRE

This is my own creation. Sweet, mild, healthy, non-fishy tilapia is complimented by lemon, capers, butter, broth, and white wine in this satisfying and deceptively easy meal. I like my piccata lemony with touches of onion, garlic, and capers to round out the taste. This is a basic recipe for 1 lb. of filets. Please reduce this recipe accordingly if you use fewer filets, unless you want the leftunders as lunch or another dinner, like I do, if all is not eaten during the first go-‘round. I am a strong believer in flexibility, so experiment and substitute most any flaky white fish, pounded-flat veal or chicken cutlets, according to your creativity, pantry contents, budget, ingredient-availability, and personal tastes. I would greatly appreciate your feedback on this recipe, including any suggestions, comments, and input. Thank you for reading and trying this recipe! SparkPeople rocks my world!

Submitted by KEEPITMOVING

Eat this recipe and you’ll forget all about "regular" pasta! Use this recipe sparingly, for special occasions, because there is a fair amount of saturated fat.

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.

This recipe only costs about $3.50 to make--but you save money by buying sheets of phyllo dough and making your own tart shells (see directions for more information).

Most pasta salads are heavy on the pasta and light on everything else. This version, which can be served warm or cold, includes a hefty portion of vegetables--both spinach and tomatoes.

Submitted by CHEF_MEG

Using low-fat milk instead of cream lowers the saturated fat content in this hearty summer soup.

A sweet dish of sauteed summer vegetables, guaranteed to make your mouth water!

Submitted by LOVERMINE