My favorite dairy-free, protein-rich sauce! I use it for nachos, macaroni and "cheese", anything that requires a cheesy sauce. Don't let the yeast part daunt you -- it tastes awesome!

Submitted by KIBACAT

Oh man, nothing better then a sweet potato dip! Awesome to dip veggies, pita chips on sandwiches and more. Can't wait for lunch tomorrow!!! it's so good, you could serve this as a side dish for dinner! Creamy smooth!!

Submitted by SHELBSYD

Take pita bread to a crunchy new level.

Try this delicious and easy recipe for lentils!

Submitted by CHESSAKAT

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

Submitted by JACKSINBOXES

Corrected by BlueRose

Calorie counts for uncooked rice...etc...were way off

Submitted by BLUEROSE

This is the perfect nutritious pick-me-up. Leftover shake can be frozen in pop molds or 5 oz paper cups with popsicle sticks.

Submitted by TENACIOUSLADYT

Use as a dip for veggies or a spread on pita and sandwiches.

Submitted by COACH_NICOLE

All the flavor of bruschetta, in a mushroom!

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

Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.

Submitted by JENNLOVE

This vegetarian chili uses some secret tricks to boost the flavor without adding calories!

Submitted by SP_STEPF

A makeover of a favorite nutrition bar!

Submitted by GUEST_CHEF

A double-hitter: Each portion has almost two servings of vegetables.

Submitted by CHEF_MEG

This dip is great for a midday snack alongside vegetables or whole-grain crackers or as a cold sauce for sandwiches. This version is full of vegetables and fresh herbs instead of beans.

Submitted by CHEF_MEG

From "You Can Trust a Skinny Cook," By Allison Fishman

Submitted by GUEST_CHEF

Printed with permission from the American Institute for Cancer Research

Making homemade stock is so easy! It's a third the price of buying it in stores.

Submitted by CHEF_MEG

Use this to dress your salad or as a dipping sauce for cut vegetables. Don't like cilantro? No problem, just swap it out for Italian parsley or dill.

Submitted by CHEF_MEG

This protein-rich vegetarian recipe is simple to make and tasty to eat!

Submitted by CHEF_MEG

This super-simple vinaigrette is delicious on salads or drizzled over cooked vegetables or grilled fish.

Submitted by GUEST_CHEF

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

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

This dish is simple and quick--you'll love it. Serve it for Thanksgiving or any night of the week.

Submitted by CHEF_MEG

Eat this soup cold or warm on hot summer days!

Submitted by CHEF_MEG

Sweet and crunchy, you'll never believe these chips were made in the microwave. They'll become your new favorite savory snack.

Submitted by CHEF_MEG