Yummy change of pace. Use fresh asparagus for a healthy and tasty dinner!

Submitted by CAMAROLYN

Penne Pasta Salad

Submitted by HEIDI14DAN

This super simple supper is packed full of fruits and veggies.

Printed with permission from the American Institute for Cancer Research

A creamy garlic cheese sauce served over rotini and grilled chicken.

Submitted by BLISSFUL_DREAMS

These bite-sized morsels are so savory and juicy they will explode in your mouth. Roasting them adds a depth and richness that transforms ordinary cooked vegetables into something elegant.

A guiltless dinner favorite that's sure to please!

Submitted by KHILKEY

Brought To Your Kitchen From SparkPeople Member: LBBROCK195

"This recipe is very low calorie if you go easy on the pasta, rice and butter. It is also very versatile. You can omit any vegetable you dislike and add any you do like. Just consider the cooking time needed for any added vegetable. Also if the vegetables are too crunchy for your taste just steam them a little longer.
Be sure to add some protein to this meal. I like a little baked tempeh with mine. But some beans would be fine."

Serve these meatballs as a main course or serve smaller portions as an appetizer. Recipe courtesy of National Pork Board. For more recipes and ideas, please check out www.TheOtherWhiteMeat.com

A nice way to introduce veggies to your meals

Submitted by GINITASD

This citrusy rice contains almonds, celery, and onions, but no added salt for a flavorful low sodium side dish.

For all you cabbage lovers--this may be the soup for you.

Submitted by WITTSEND

Removing the chicken fat and skin and adding no salt to the tasty sauce makes this chicken favorite heart-healthy.

Submitted by CHELLE3171

Submitted by JULZ654

Printed with permission from the American Institute for Cancer Research

Cooked lentils are high in calcium, potassium, zinc, and iron.

A recipe that is full of great taste and loaded with potassium.

Submitted by CHATTYCATHY2

Submitted by MUSICFREAK911

You've never used ramen noodles like this before.

Easy, flavorful, lowfat, and perfect portion control.

Submitted by DANA-BANANA

Sweet and creamy, both sweet potatos and beans are good sources of dietary fiber!

High in Protein and Lots of Flavor

Submitted by 4GIVN1

Submitted by LSMITHSON

We cut the grease and used reduced-fat string cheese to re-create a pub favorite.

Submitted by CHEF_MEG

A great vegetarian twist on Split Pea Soup.

Submitted by MISSJCISRUNNING

Serve this on top of a bed of brown rice.

Submitted by RGOURLEY09

Low cal/low carb alternative to a potato dish
From Kalyn's kitchen (kalynskitchen.blogspot.com), recipe adapted slightly from The Low Carb Gourmet

Submitted by KY_RD79

SBD p1 recipe taken from the south beach diet phase 1 group http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=3115x7222x15039218

Submitted by TSOLECKI

Save money and increase nutrition in your burgers. The secret ingredient? Lentils!

Submitted by CHEF_MEG

Smooth, creamy and delicious - tastes like fall!

Submitted by KBEEPS

Delicious and tender. Slice super thin for best texture. Serve with steamed veggies and baked or mashed potaties or brown or white rice pilaf. Au jus is excellent over whichever starches.you choose.

Submitted by JAYBEE16

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

Save money and time with this Chinese food makeover.

Submitted by CHEF_MEG

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

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

This creamy, delicious soup will become your new favorite comfort food.

Submitted by CHEF_MEG