Submitted by KITTYFANTASTIC

Delicious first course for winter holiday meals.

Submitted by PRIMA_DONNA

Submitted by LAWLI56

This volumetric version of traditional chili has visual appeal and a lower energy density. From The Volumetrics Eating Plan.

Top this soup with toasted tortilla strips and serve with lime wedges and avocado slices.

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

Cookbook creator says: This work better has a pizza. I put chili seasoning instead of chili powder. I also used a frozen bell pepper variety instead of fresh bell pepper its cheaper that way.

Submitted by CHEF_MEG

Chef Meg Galvin turned this member-submitted recipe into a hearty entree that's bursting with flavor by reducing the amount of oil used and changing some of the cooking techniques to maximize taste.

Submitted by CHEF_MEG

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

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

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

Fruit is often a back-up ingredient or side dish at dinnertime, but it gets a co-starring role in this meal.

Submitted by CHEF_MEG

Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach and crunchy toasted almonds.

Submitted by CHEF_MEG

This is a great meal for a busy night--for some added fun, leave the forks in the cabinet and bring out the chopsticks!

Submitted by CHEF_MEG

Panzanella is an Italian salad that can be found on trendy bistro menus in the hot summer months. I'll share a secret with you: This salad was invented when times were tough, as a way to use up stale bread.

Essentially, you make a salad--traditionally with plenty of fresh tomatoes--toss it with a vinaigrette, then add cubed stale or toasted bread just before serving.

You can toast up a day-old baguette or fresh bread, depending on what you have in the kitchen.

The bread soaks up all the delicious juice from the tomatoes and the tangy vinaigrette. The rest of the summer-fresh vegetables add crunch and freshness.

NOTE: If you're watching your sodium intake, reduce the amount of feta or omit it.

TIP: Rub a garlic clove on the bread after toasting for instant, healthier croutons.

Try a two for one: The next time you are turning on the oven to 375 degrees, roast the squash, cool it slightly, peel and package to freeze. You'll have butternut squash on hand whenever you need it, and you can have dinner on the table in no time!

Submitted by CHEF_MEG

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

Serve these fruit kebabs at your next party.

Submitted by CHEF_MEG

"This recipe was wonderful! Probably one of the best I have tested!" Chef Meg really didn't have to change this recipe very much. It certainly gets her stamp of approval though! She did increase the serving size.

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

This recipe takes a traditional French dish and gives it a California twist. A good portion of the fat comes from the avocado, which has mostly heart-healthy monounsaturated fats.

This recipe serves one, but go ahead and make a few more servings so you'll have leftovers.

Submitted by CHEF_MEG

By choosing a darker chocolate and fat-free evaporated milk, Chef Meg was able to cut the calories of this chocolate dip in half!

Submitted by CHEF_MEG

Chef Meg made over a classic dish, which is sometimes called "Hunters Chicken" or "Chicken Cacciatore."

A lighter take on a pub favorite! For extra veggies, top with chopped tomatoes.

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

As simple, sophisticated hors d'oeuvres.

Submitted by CHEF_MEG

These bite-size tacos are always a hit in our house! Have some fun with this recipe; try adding chopped chives, avocado, different varieties of beans, or red onions.

Submitted by CHEF_MEG

You've barbecued ribs and you've barbecued chicken. Now it's time to try some seafood!

Tomato, mushroom, and onion, seasoned and baked with Chicken breast.

Submitted by VINMORELAND

Giada DeLaurente makes this Pene Pasta with Creamy spinach sauce

Submitted by LAURA616

Whilst this is a soup, it is a large portioned meal of less than 200 calories!!

I had all these ingredients laying around... so I tossed them all together and came up with this nice, spicy stew (of sorts).

Submitted by NICOMI

Packed with protein and flavor perfect meatless main course.

Submitted by DDEMEGLIO

Splenda version

Submitted by VICKIG66

Submitted by TRACIH28

A tasty whole grain crust. Be sure to knead the dough well and let it rise for at least 2 hours.

Submitted by BANANAFISH711

Just to clarify for the questions below:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.

Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!

Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.

Submitted by ORANGECOWCAT

I don't like fish much, but I love this recipe! I think the sauce can be used with other fish/seafood.

Submitted by JENNAGUERRA

This is a delicious, light, refreshing dessert. It's low cal and sugar and can be made with the lite pie filling in any flavor. Note that this needs to be made the night before to soften the graham crackers.

Submitted by HOCKIMAMA

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

Submitted by LADYBUGJAMI

Adapted from a Martha Stewart recipe that originally used chicken and full fat coconut milk, this altered version makes use of frozen flounder filets. For folks who don't usually like fish, poaching a tender, white fleshed fish in a delicately spiced broth of coconut milk and vegetables seems to make it acceptable; for some of us this preparation is a true delight and makes for an elegant winter supper served with a green salad and a good white wine.

Submitted by BRRRANDI78

A fabulous fish dinner, even better when served with whole grain rice.

Submitted by 2TS4ME

Try this inexpensive and fresh version of a chicken casserole--no need for processed soups or sauces!

Submitted by CHEF_MEG