Easy to make! A simple "stew" of chickpeas served over couscous makes an easy and delicious dinner, high in protein and healthy fat, and low in calories!

Submitted by CASSIEWEAVER1

This hummus and feta wrap is so quick and easy if you store pre-cut vegetables in your fridge. It is a great, lowfat, heart healthy lunch!

Submitted by ANNACARABALLO

Most pasta salads are heavy on the pasta and light on everything else. This version, which can be served warm or cold, includes a hefty portion of vegetables--both spinach and tomatoes.

Submitted by CHEF_MEG

simple recipe great for a lunch or light dinner
marinade time not included in prep time.

Submitted by ANGELAOBSCURA

No flour.

Submitted by ROSERED5

I have been craving eggs, and I wanted something quick I can just take on the run! These are so easy and so fast! You can use any kind of vegetables you want ot even use some bacon or ham!

Submitted by SHELBSYD

Ditch the crust and boost your veggie intake with these eggplant "pizzas."

Submitted by GONZOSTAR

Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.

Submitted by COACH_NICOLE

Spinach and mozzarella cheese are baked together to make irresistable savory appetizer treats!

Submitted by ERUPERTO

Sweet and tangy oranges pair perfectly with rich, salty miso.

Submitted by CHEF_MEG

This is a great recipe when the garden is overflowing.

Submitted by CHEF_MEG

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

Quick and easy and only 1.3 calories per tablespoon!

Submitted by ANTIOCHIA

Here is a favourite recipe of mine, it's packed with nutrients, and really easy to make with whatever veggies or meat you have on hand, or you can leave the meat out for vegetarian fare....

I actually used a cut called "Sandwich Steak" at my grocery store, I couldn't find it on here though, so I put in the flank steak cut.

The bibimbab sauce is actually a red pepper paste mixed with sesame oil, that can be found in most Asian markets (or if you have a really great International Section in your supermarket). If you find just the paste, then add a bit of oil at a time til you get a taste you like :)

I used my steamer for my rice and chopped veggies while the meat cooked, great multi-tasking lol...

The key ingredient for the proper flavour is the sesame oil! I tried to sub different oils, but it just doesn't taste very good, unless it's sesame.

I think the egg is the icing on this recipe, it makes it very authentic! (I lived in South Korea for a year, and ate this every other day!)

This is very filling, if I eat a serving for lunch, it really takes me past that 3:00 Snack Monster, I think because of the protein in it :)

Submitted by IMLUZINGIT