Submitted by KBETHH75

Submitted by MCDUBERS

Submitted by CABUDDLES

A quick and easy pasta dish perfect for any night of the week.

Submitted by LILYANN2

The same great taste of the Italian favorite, but this one is good for you!

Submitted by CONNIE563

This a flavorful "casserole" without the noodles and rice found in traditional casseroles. Sorry no photo with this one... family ate it too quick!

Submitted by JOEKNEE

This is large recipe for batch cooking and freezes great! The recipe is calculated using boneless, skinless chicken thighs; to reduce the fat, use boneless, skinless breasts instead. Low sodium at 114mg per serving.

Submitted by MEMRYLAPS

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

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

Better and healthier meatloaf

Submitted by LOSINGCHICK

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

Ditch the crust and boost your veggie intake with these eggplant "pizzas."

Submitted by GONZOSTAR

This is a very tasty recipe. Low carb! Low calorie!
It can be kinda time consuming, but it is totally worth it. :)

You get lots of veggies too!

Submitted by REBECCA2330

A much quicker version of the Italian classic; less time, but no less taste.

Submitted by VEGGIEKITTY

Looking for an excellent alternative to high fat pizza? Try this recipe...chock full of veggies and cheese, it's sure to please! Leave out the ham or add other fresh veggies of your choice.

Submitted by KSWASSON44

This recipe is fast, filling and super low in fat.

This recipe is modified from Ladies Home Journal- Mar 09

Submitted by DILBERTA

This colorful pasta will DEFINITELY satisfy your comfort food craving for Italian food.

Submitted by JACKIE-78

Easy pasta dish for 2 people. Or for one with a meal for another day!

Submitted by FLUFFYWONKENOBE

I worked for months and months to perfect a whole wheat pizza dough, and I think I've finally found it. We love it, love it, love it! This makes enough dough for two large pizzas. We normally use one, freeze the other. To use the frozen one, thaw on the counter and then place in off oven on a pizza pan. Pour a recently boiled kettle of water in a roasting pan under the dough and close the oven. The warm, moist air reproofs the frozen dough.

Submitted by MIGHTYFINEWINE

This is one of my favorite dishes to make and I have enjoyed making it even healthier by substituting some ingredients for flavor packed healthier ones.

Submitted by BLONDEGIRL

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

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

Submitted by CHEF_MEG

Tired of the same old red sauce from a jar? Try this instead.

Submitted by CHEF_MEG

Submitted by JOASIA1

Forget buying packets of seasonings. They're expensive and often full of salt. Save sodium and money by making this easy herb blend. Use it in sauces, soups, stews, on meats... anywhere you want to add Italian flavor without fat or sodium!

Submitted by CHEF_MEG

A basic pizza crust I learned to make in the Mediterranean.

Submitted by DAMIENDUCKS

This is an easy to make dish that is filling and loaded with protein and fibre.

Submitted by HIPPYWENCH

Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food.

Submitted by SP_STEPF

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

This low-cal pizza recipe gives you the ooey-gooey taste you love -- without the fat. From Fitness Magazine

Submitted by FITNESSMAGAZINE

This is a lighter take on the classic Italian preparation of Chicken Cacciatore (or Chicken Hunter Style). Our made-over version uses white meat rather than dark and less oil to cut almost 60 calories per serving and reduce the fat and sodium of the traditional recipe.

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

Delicious and easy (Gluten Free too)
Can be made then frozen until ready to eat
Can be held in your hand--It is Pizza Crust you know
May make into "breadstick" shape rather than pizza crust shape

Submitted by PLATSUZIE

Caponata is a Mediterranean vegetable stew. Eat it as is, or atop toasted whole-wheat bread or pasta.

Submitted by CHEF_MEG

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

This recipe is part of "The SparkPeople Cookbook." Order your copy today! This was an excellent member-submitted recipe that required very few tweaks to improve its healthy profile.

Submitted by CHEF_MEG

These calzones can be made from start to finish on the backyard grill. You'll love the rich and creamy filling!

Submitted by CHEF_MEG

We've bumped up the nutrition--and kept all the flavor--of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.

Submitted by SPCOOKBOOK

Maybe I should have called this my "Summer Farmers Market Pasta." It's full of the vegetables I brought home from the farmers market on Saturday. Like many of my recipes, it can be altered based on what you've got on hand. I almost threw in some Swiss chard (my green of choice these days) and some brilliant yellow crookneck squash, but I decided to save those for another day and another dish.

Submitted by SP_STEPF

chicken breast, marinara, and pasta with melted cheese and red peppers

Submitted by TOBICAE

This light pasta dish has 2 1/2 servings of vegetables in each portion.

Submitted by SP_STEPF

While Chicken Parmesan is traditionally fried, this lighter version is delightful atop a hearty green salad.

Submitted by CHEF_MEG

part 2 of my butternut squash fascination! This time baked the squash and then put the flesh into a colander overnight to drain. Then I mashed it, mixed in egg & flour (the exact amount of flour will vary due to humidity and wetness of the squash)and created yummy little dumpling!

Submitted by JANETMS

Create a fancy pasta dish in as much time as it takes to boil water.

Submitted by SPARK_RECIPES