Cookbook creator says: if using egg whites put in a pinch of baking powder

Submitted by LOVETOLAUGH56

A lighter and healthie version of canned spaghetti sauce. This sauce is full of veggetables and nutrients. Serve with whole wheat pasta for a delishous meal. Leftovers are great too!

Submitted by LOVETOLAUGH56

Cookbook creator says: I have used Amber Jack and Flounder with this recipe. Add 1-2 minutes if fish is more than 1/2" thick

Submitted by KDGAUTHIER

Chef Meg added flavor with parsley and capers to cut the salt, reduced the cooking time and used hearty plum tomatoes instead of canned.

Submitted by CHEF_MEG

Cookbook creator says: This quiche is really good. I would tear up the spinach leaves a little and take the stems off a head of time. I've also added other ingredients like mushrooms

Submitted by JENNLOVE

Cookbook creator says: the portion size may be smaller than you think

Submitted by CHEF_MEG

Cookbook creator says: this is my favorite quick desert. I make up a quart jar of the dry ingredients, then all I have to do is put my yogurt in the bowl and add 3 Tbs of the dry mix. I put 2 Tbs of fat free cool whip on top (added calories)

Submitted by SLOWSET

Cookbook creator says: this is more like pumpkin pie than a traditional flan, but it tastes like the fattening kind of pumpkin pie.

Submitted by DISTENDASI

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

This is an old recipe from my husband's family. It is so rich and creamy that I thought it would have too many calories and fat grams for me, but it doesn't. Try it and I think it might be one of your family's favorites too!

Submitted by LOVETOLAUGH56