A healthy appetizer or side dish that's heavy on the veggies. Use store-bought or homemade hummus.

Submitted by CHEF_MEG

Panzanella is an Italian salad that can be found on trendy bistro menus in the hot summer months. This salad was invented when times were tough, as a way to use up stale bread.

Submitted by CHEF_MEG

Cheesy, rich, delicious--just what you expect in macaroni and cheese. What you won't expect? 2/3 the fat and half the calories of the original!

Submitted by CHEF_MEG

We cut the grease and used reduced-fat string cheese to re-create a pub favorite.

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 is my go-to dressing. I use it on everything from steamed veggies to salads and sandwiches.

Submitted by SP_STEPF

This recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal.

Submitted by SP_STEPF

If you have nine ingredients, including cannellini beans, red bell peppers, romaine lettuce, bacon and Simply Dressed® Ranch Salad Dressing, you can toss together this amazing salad. This recipe is from a SparkPeople sponsor.

Submitted by SIMPLY_DRESSED

Lemon zest brings out the bold flavors of fresh asparagus, radish, Parmesan cheese and Simply Dressed® Caesar Salad Dressing. This recipe is from a SparkPeople sponsor.

Submitted by SIMPLY_DRESSED

Try this dip on a toasted whole-wheat bagel at breakfast or with apple slices or whole-grain crackers for a snack. It's even good with carrots.

Submitted by CHEF_MEG

This Southern staple gets a dose of fiber--with half of the fat of the original. Make a double batch over the weekend and freeze for the busy weekday mornings.

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

I combined all my favorite Greek ingredients, layered them in a dish and created a dip that's a hit at parties or family game night.

Submitted by CHEF_MEG

Peanut sauce is one of my favorite things to eat, usually with tofu, green vegetables (like broccoli, spinach and edamame) and brown rice.

Submitted by COACH_NICOLE

When looking for something stunning to serve at the next spring or summer gathering, try this quick and easy fruit pizza. It makes a delicious, refreshing dessert and a colorful centerpiece.

Watermelon is a favorite summer dessert, but it makes a lovely salad, too. Here, creamy citrus dressing pairs with the sweet melon and crunchy celery.

Submitted by CHEF_MEG

This crunchy cole slaw is a healthier version of that summer favorite: ramen noodle salad. Two servings of vegetables in every portion!

Submitted by CHEF_MEG

It looks like jam, but it's bursting with whole fruit and thick enough to eat with a fork. Serve over pork roast, on top of yogurt or cottage cheese, or on your morning toast.

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 creamy, tangy dip does double duty: with mint, it's a perfect pair with Greek fare; with coriander and cumin, it cools down spicy Indian curries.

Submitted by CHEF_MEG

Ever tried turning zucchini into "pasta"? With a vegetable peeler, it's easy to create ribbons of squash.

Submitted by CHEF_MEG

Take some help from the store: Feta and pesto dress up grilled zucchini.

Submitted by CHEF_MEG

Cucumbers give this guacamole a refreshing flavor.

Submitted by COACH_NICOLE

It'll be our little secret that this recipe isn't high in fat. It's so creamy no one will ever know!

Submitted by CHEF_MEG

Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms.

Submitted by CHEF_MEG

Start with this simple but flavorful recipe, then add in anything you'd like! Try it with fresh herbs like chives, cilantro, rosemary, or thyme.

Submitted by CHEF_MEG

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

Submitted by CHEF_MEG

OK, so Great Northern Beans are not "gigantes," but they yield a creamy, delicious dish. Use Greek gigantes beans if you have them for a more authentic dish.

Submitted by SP_STEPF

Roasted potatoes are a perfect side dish for a cool weather dinner.

Submitted by CHEF_MEG

Gravy gets a bad rap, but this tasty sauce can be made with almost no fat.

Submitted by CHEF_MEG

I fell in love with tzatziki the first time I tried it and was on a quest to find the recipe that included those ingredients that pleased my particular palate best. This recipe is low-fat, high-protein, nutritious, smooth, Mediterranean, refreshing, light, and hopefully the best you've ever had!

Submitted by KEEPITMOVING

This slimmed down version of your favorite dip is easy to make--and it's light enough for you to load up on it!

Submitted by SP_STEPF

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

Forget takeout and TV dinners. This meal is ready in just 10 minutes.

Submitted by SPARK_RECIPES

Roasting brings out the natural sweetness of broccoli and lemons. Even veggie haters will gobble up this dish--guaranteed.

Submitted by SPARK_RECIPES

Creamy cole slaw pairs well with fried chicken, but who needs all that mayo? This one uses Greek yogurt and a healthier mayo, plus a few other secret ingredients.

Submitted by SPARKSOLUTION