This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium!

Submitted by CHEF_MEG

Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion!

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

This recipe is part of "The SparkPeople Cookbook." Order your copy today! Cooking fish or chicken in parchment-paper packets is a technique known as en papillote.

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

This salad is full of distinct, strong flavors. It's a great way to get new greens onto your plate.

Submitted by CHEF_MEG

Cookbook creator says: Skip the mayo-based sauces and save lots of calories. Instead make a low-cal dipping sauce by mixing equal parts soy sauce and rice vinegar topped with minced ginger and chopped scallion.

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

Instead of a whole pie, try making bite-size tarts. The diminutive desserts cook quicker and are automatically portion controlled. Plus, they're easier to make for a crowd, and there's no need for a fork and plate.

Submitted by CHEF_MEG

This recipe sings of the fall and early winter harvest.

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.

Cookbook creator says: Serve with fish or chicken.

Submitted by NATURALSOAPGIRL

Submitted by RWEISMILLER

A lowfat delicious creamy Greek dressing

Submitted by BARBSDUCK

Greek Salad for 4

Submitted by LACURVE

Amaranth, an ancient golden seed, is making a comeback because of its nutritional profile and delicious taste. It is a good source of protein, calcium, B vitamins, and fiber.

Submitted by CATIATM

This meal comes together pretty fast. It's a very hearty meal, that goes great with a salad.
It's a versatile recipe in that you can add additional vegetables or even a can of drained and rinsed cannelini beans, for more protein.

Submitted by FOODIEWIFE

Not too tangy, not to spicy, peanut free cucumber salad.

Submitted by L.R.N.L

Submitted by BECKYI39

Submitted by GETTINSTRONGTOO

A great dish for a brunch, or make it for a family dinner. You can cut servings and freeze them!

Submitted by CINDYC53

great recipe from Top secret recipes web page

Submitted by BEVERLYFROMNV

Easy to cook. Left overs are great cold the next day.

Submitted by NANALINDA5355

Cookbook creator says: Easier version that doesn't require garam masala.

Submitted by YIYEHTOV

broiled chicken in tomato curry sauce

Submitted by FLOWERGARDENNJ

A slightly modified, but rather Authentic Indian recipe. My wife and I love Indian food, especially vindaloos. Now that we are dieting, I have scaled down our favorite "red" Vindaloo recipe. This Vindaloo has a nice combination between the tomato sauce and the mustard, with just enough heat.

Submitted by GFERBER

Wonderful family or company dish

Submitted by RESULTSRADIO

A one pot, complete, nutritious meal. So easy and quick to make and easy to dress up with a salad, fresh yogurt, chutney... very filling, balanced, and delicious.

Submitted by JOCELYNE_M

serve these as a side dish with a nicve indian curry, or lentil dal for dinner, with a large salad for lunch, or leftover with fruit preserves for breakfast the day after making them. They are very simple, but very good.

Submitted by JAMIEMONSTER

Submitted by MURASAKI333

Cookbook creator says: Remember to (at least) double the spices or it will be bland.

Submitted by BEAR14GSB

Submitted by JACE520

Cookbook creator says: Add salt. Lemon and coriander would also be a good addition.

Submitted by GIGINAIK

Green Beans the Indian way.

Submitted by GIGINAIK

This soup is yummy! It may not look very appealing but it tastes amazing! It's budget friendly too. :)

From the Food Network

Submitted by RAVENGIRL103

Gazpacho is one of my favorite summer meals, and it's no coincidence that it's also one of the easiest to make. It's simply a chilled, usually blended vegetable soup of Spanish origin.

Submitted by CHEF_MEG

This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil.

Biting into a perfectly crispy fried shrimp is so satisfying. The 10 grams of fat per serving? Not so satisfying. This dish has all the crunch, with much less fat.

Submitted by CHEF_MEG