Are you looking for a quick, easy, and zero calorie gifts from the kitchen idea for the holidays? This one is my all-time favorite.

Submitted by CHEF_MEG

After you've roasted a chicken or turkey don't throw away the bones. They can be used to make homemade, low-sodium stocks, which can add flavor to your healthy, home-cooked meals.

Submitted by CHEF_MEG

Chef Meg's homemade and natural ricotta cheese is easy to make and a fun project for someone who likes to cook.

In summertime, when herbs are abundant and fresh berries are in season, it's the perfect time to try this. You can even get the kids involved.

Submitted by CHEF_MEG

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

If you want a stock packed with flavor, this is the one to make. Change it up: Add ginger for Asian-style stock and garlic for Italian flair.

Submitted by CHEF_MEG

There's no need to buy pumpkin pie spice. You can easily make your own at home. And it makes a great hostess gift for any fall event! Feel free to double or triple this recipe!

Submitted by CHEF_MEG

This veggie stock has a stronger, richer flavor than most.

Submitted by CHEF_MEG

Chicken and beef stocks are easy to find on store shelves, and many of them taste almost as good as homemade. It's a bit trickier to find seafood stock, and I've never found one that I really like. Thankfully, making your own is fairly easy.

Submitted by CHEF_MEG

Ditch those packets from the supermarket, and whip up a batch of this simple, tasty taco seasoning!

Submitted by CHEF_MEG

"Vanilla extract" usually isn't made with real vanilla. The good news is that it's really easy--and affordable--to make your own.

Submitted by CHEF_MEG

Basic chocolate cookie dough, anything can be added, nuts, candy, chocolate chips, etc. Just be sure to update the calorie count to add whatever you mix in.

Submitted by CRAZYCEREAL

I love Cane's dipping sauce even better than their chicken, however I don't think it fits into my lighter lifestyle. Instead of giving it up altogther I found a copycat recipe and updated it with light mayo. It's a basically a fry sauce, or mayo and ketchup, with a kick from Tony Chachere's seasoning. Although not a perfect recreation it is a pretty tasty substitute.

Submitted by ALERYAN

Extremely thin pancake of sorts

Submitted by LMMEDLOCK

The dry mix for all seasons

Submitted by CLUTTERBUG51

This is an easy and inexpensive way to make great honey peanut butter for the family. This recipe is more about eyeballing it rather than measurments. It's also extremely easy and affordable! ENJOY!

Submitted by HALOKB

A friend issued a challenge to cure a Nutella addiction. This recipe was just the ticket! No hydrogenated oils, fewer calories, less fat--and more fiber and protein!

Submitted by SP_STEPF

This is one of my favorite Korean side dishes. We eat it raw, throw it in stirfries, sauces, dressings, and pretty much everything else we eat!

Submitted by SP_STEPF

No-fuss caramelized onions. Serving size 2Tblsp.

Vidalia onions are especially nice, but any type will work. 2 lbs of onions will cook down to about 2 cups of caramelized onions, or 32 2-Tbls sized servings.

Keeps well in the refrigerator, can also be frozen. If you freeze in ice cube trays, you can store the serving-size cubes in a ziplock almost indefinitely.

Submitted by CRYSMYS

I hate store bought egg noodles. My grandma taught me how to make these. She does not use measuring spoons so here goes

Submitted by TINAHAVENER

Submitted by SALLYF55

Hollandaise sauce is a wonderful naturally low-carb topping for omelets and quiches as well as Eggs Benedict, broccoli, asparagus, Veal Oscar, and many other foods. Making one the traditional way (double-boiler) is really not necessary. You can make hollandaise sauce for one person in less than 5 minutes using ready-at-hand ingredients, utensils and a bit of microwave cookery know-how.

Submitted by FREEBIRDMOM

Submitted by JDAVIS81

Homemade applesauce is both simple and a great way to use up fresh apples. Two pieces of equipment will make this a simple and healthy recipe. You need a slow cooker and a food mill. Mine is made by OXO. I use this WONDERFUL kitchen tool for creamy mashed potatoes, sweet potato pie and apple sauce.
You don't have to peel or core the apples. Just cook them, and the mill will do the rest of the work!

Submitted by FOODIEWIFE

Love your breakfast sausage but can't handle all the sodium? Try this lower sodium version: 25% less fat, and 1/10th of the sodium.

Submitted by CHEF_MEG

Brown rice that's ready when you are--and packed with flavor

Submitted by CHEF_MEG

Boiled eggs is a misnomer; the best boiled eggs are simmered gently then steeped to keep them tender, not rubbery.

Submitted by CHEF_MEG

Here is a lovely vinaigrette that I have come across during my travels in France and perfected myself. It's definitely tangy and fresh. If you love garlic this vinaigrette is perfect. Serve it with a simple baguette and a bit of cheese, pour on your salads, or dress your meat with it.

Submitted by SWEETMOYA

Use this spice blend on any grilled meat or fish: try pork, steak, shrimp, or even salmon! You will want to make a big batch of the spice rub to always have some on hand.

Submitted by CHEF_MEG

I would like to share this recipe as it is somewhat like Mrs. Dash,but you can make your own.And, we like to have it fresh and on supply.

Submitted by FIDDLER4JESUS

Special bread spread alternative to butter

Submitted by SAPONAOWL

a Rub for all type of meats from steaks to ribs

Submitted by ROSENBERG4HIM

Try this spicy Asian paste in your slow-cooker stews, broth based soups, or combined with yogurt as a zippy sandwich spread.

Submitted by CHEF_MEG

Tapenade is a traditional sauce or condiment from Provence, in the south of France. It adds a punch of flavor for very few calories. You can buy premade tapenade, but you'll spend more money and be consuming more sodium than if you made it at home.

Submitted by CHEF_MEG

This is a GREAT pizza dough...but keep in mind the nutrition information is for the crust only!

Submitted by AZIAS_MOMMY

Fresh summer salad dressing

Submitted by CHEEEY

Submitted by RAE0386

To use in place of canned cream soups in casseroles or as a base for
your own soups. It is much lower in fat and salt than the canned versions. The trick is to have it made up ready to use.
*Note* For my bouillon cubes, 1/2 cube = 1 tsp. bouillon granules. 12 tsp. =1/4 cup

Submitted by SKEYDOO

An easy, delicious jam with less sugar

Submitted by WIGS366

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

Makes about 1/2 C dressing.

Submitted by TDUFOUR

Keep summer's freshest green beans around a bit longer by making quick refrigerator pickles.

Submitted by CHEF_MEG

We wanted a healthier substitute for Maple syrup

Submitted by HANKSHAMMER

great over waffles, pancakes or even chicken!

Submitted by SALAZARS.GHOST

Vinaigrettes are perfect as salad dressing, a dipping sauce for steamed vegetables, and a marinade for lean cuts of meats.

Submitted by CHEF_MEG

This is our family's favorite salad dressing - we have it over both leafy and chopped salads! Delicious as a marinade too! Nutritional information is calculated for approximately eight 2-tablespoon servings - your personal preference may be to use less - the flavors are quite strong and a little goes a long way!

Submitted by VERA_MOM

Submitted by KATIENY1974

light, fresh salad dressing. Also great drizzled over chicken or fish.

Submitted by AMD218

This sauce is great on grilled meats, and it makes enough for two meals. Try it on cooked pasta or roasted vegetables.

Submitted by CHEF_MEG

Making homemade peanut butter is easy, as long as you have a good blender or food processor.

From the Biggest Loser Families Cookbook

Submitted by JANEGUNSUL

Submitted by REVRACE24

This is a quick and easy, low fat, low sodium pizza sauce.

Submitted by WILLDO01

Submitted by LAROJABONITA

This is a great sauce for most pizzas--I use it most frequently on veggie pizza but also works for supreme, meat pizzas, or any classic combo of meat, cheese & veggies.

Submitted by VRAKLIS

What's the secret to moist and flavorful chicken? Poaching it! Chicken breasts contain very little fat; this method keeps the meat from drying out.

Submitted by CHEF_MEG

Want to know the secret to great chili? Start with great spices--and skip the packets at the supermarket, which are full of sugar and salt. Make your own to save money and skip the salt.

Submitted by CHEF_MEG

My French friend Caro's recipe for crepes

Submitted by BIZGIRL84

This is Chef Meg's version just a smaller recipe using 3 egg whites instead of 12

Submitted by SORCHACULLEN

Submitted by KRAGOOTS1

Clafoutis, a traditional French pudding, a light batter over usually cherries, or any fruit. This recipe is batter only, be sure to track the fruit/spices your variation includes.

Submitted by -POOKIE-

Weigh & Measure everything for correct portion control. Can keep in refrigerator most of the week, or freeze, or prepare with a "Do Ahead" recipe. Need scales & measuring cup & spoons.
My experience: 16 oz box/dry will make 8 [4 oz] servings. Some might make more servings. So weigh it.

Submitted by 60SIXTY

Submitted by KNIKKI2000