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

Dress up your green beans. Miso is a perfect replacement for butter in most sautéed dishes and offers a nice earthy, salty note to the beans.

Submitted by CHEF_MEG

My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.

Submitted by CHEF_MEG

Those rotisseries chickens from the supermarket are a busy cook's best friend. When you have time to plan ahead, make your own--in your slow cooker!

Submitted by CHEF_MEG

I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.

Submitted by CHEF_MEG

This is a recipe in Jillian Michael's Master Your Metabolism book. It calls for 2 lbs of asparagus, but I only had 1, so I used some frozen cauliflower instead. I really liked this recipe, though I do not think it needs the added salt, or you could use reduced sodium broth instead of the regular it calls for. I also had to use more than 1 tsp of cornstarch to get it thick.

Submitted by NATBAER