Caponata is a Mediterranean vegetable stew. Eat it as is, or atop toasted whole-wheat bread or pasta.

Submitted by CHEF_MEG

These cookies are addictive and delicious! You'll never guess they're vegan, too.

Submitted by SP_STEPF

This is cheese dip--without the cheese! The secret ingredient? Nutritional yeast.

Submitted by SP_STEPF

I adapted this recipe from one found on choosingraw.com; adjust the ratio of ingredients to suit your palate. This makes an excellent grilled cheese!

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

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

Submitted by SP_STEPF

The combination of rosemary and maple, with a hint of spice from the black pepper, is delightful.

Submitted by SP_STEPF

This basic white sauce is incredibly versatile. Use it anyplace you would use a Bechamel in non-vegan cooking, and spice it up in any way you'd like!

Submitted by SP_STEPF

Cabbage is cheap, and, as such, we toss a head into our shopping cart a couple of times a month. We often shred it and toss it with vinaigrette, but this braised variety is a welcome break from raw slaws.

Submitted by SP_STEPF

The Post Punk Kitchen blog has shared some incredible basic recipes for vegan "sausage." Once you learn the technique, you can, as I have, create any kind of sausage you like. This is a stand-in for chorizo or seasoned taco meat.

Submitted by SP_STEPF

This tofu sour cream recipe is quite versatile. Add 2 cloves of minced garlic and cut the lemon juice in half for aioli, a teaspoon of sriracha for a spicy "mayo," or any combination of fresh herbs.

Submitted by SP_STEPF

This salad combines most of my favorite foods: avocado, almonds, beets, mango, onions, and carrots. Topped with a lime-cilantro dressing, it's irresistible!

Submitted by SP_STEPF

Broccoli salad is a summertime party staple. This version is healthier--with plenty of flavor from almonds and raisins!

Submitted by SP_STEPF

This slaw has all the creaminess you crave, with a boost of protein and a tangy flavor from the tahini, which pairs well with the fresh herbs.

Submitted by SP_STEPF

This "pasta" dish is so light and yet rich--you'll never guess the "cream" is made from sunflower seeds. The white beans add buttery flavor and protein. Make this when the garden overflows with tomatoes, basil and zucchini.

Submitted by SP_STEPF

I first had cauliflower "rice" while on a raw vegan yoga retreat in Honduras. I'm hooked! It's light yet filling--perfect for summer.

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

These are addictive. They're sweet, salty, spicy, and crunchy. Cut back on the sriracha/chili flakes to tame these fiery nuts. Use smoked (not hot or sweet) paprika.

Submitted by SP_STEPF

I love toasted buckwheat. It has a nutty, slightly sour taste that pairs well with oats, sweet dried fruit, and maple syrup. Add nuts for protein and crunch.

Submitted by SP_STEPF

Use this on top of popcorn, pasta, or stews; or add it to stir-fries, soups, and sauces. Some consider it to be vegan "Parmesan," but it is appropriate in a wide variety of dishes--not just on pasta.

Submitted by SP_STEPF

My mom's sausage gravy and biscuits was one of my favorite breakfasts when I was growing up. Then I gave up meat--and my beloved breakfast. It wasn't until I discovered nutritional yeast and Field Roast links that I decided to give a vegetarian version of this recipe a try. It's a hit!

Submitted by SP_STEPF

This vegetarian chili uses some secret tricks to boost the flavor without adding calories!

Submitted by SP_STEPF

These tostadas are cheap and easy to make--and they're full of fiber!

Submitted by SP_STEPF

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

Use this on falafel or a salad. Add fresh or dried herbs and it becomes goddess dressing. The toasted sesame oil imparts a stronger sesame flavor to the dressing.

Submitted by SP_STEPF

Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.

Submitted by SP_STEPF

This cornbread was a serendipitous success. I didn't have cornmeal but I had masa de harina (corn flour). As it turns out, masa de harina yields a light and fluffy cornbread!

Submitted by SP_STEPF

I made these almonds as a gift for the Foodbuzz bloggers conference. The recipe is incredibly simple, and I made it special by using chiles I'd grown, dried, and ground myself, along with fresh rosemary from my garden. Make sure you use smoked paprika in this recipe, as it is what lends the signature smoked flavor.

Submitted by SP_STEPF

My friend Sarah brought us a delicious traditional Slavic dish called haluski the day we moved in to our house. Cabbage and onions are roasted with celery seed and butter, then tossed with egg noodles. Delicious? Yes. Healthy? No. I lightened it up a bit.

Submitted by SP_STEPF

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

During a trip to the Turkish coast, my friends and I gobbled down vegetarian bulgur "meatballs," called yalanci cig kofte. "Yalanci" means liar because the recipe is meant to mimic the raw meat version.
WARNING: This is incredibly spicy and strong in flavor, thanks to the raw onion and garlic. Use less hot pepper flakes if you prefer mild dishes.

Submitted by SP_STEPF

Serve these mini scones for brunch or alongside a savory meal.

Submitted by SP_STEPF

Lemony coriander and smoky cumin pair perfectly with sharp Cheddar in this grown-up spin on scalloped potatoes.

Submitted by SP_STEPF

An experiment with leftovers yields a delightful, filling vegetarian meal.

Submitted by SP_STEPF

This raw granola is great for breakfast or an afternoon snack. It's full of heart-healthy fats!

Submitted by SP_STEPF

Full of fiber and fresh herbs, this whole-grain salad is perfect as a side or light lunch.

Submitted by SP_STEPF

Crisps are a quick and easy dessert. I like to use whatever fruit is in season: blueberries, strawberries, peaches, cherries, plums, pears, and apples.

I use two cups of fruit in this recipe so that each person gets a full serving of fruit, but when you buy berries they come in pints. One pint of berries yields about 1 1/2 cups. That means you're either a half-cup short or you need to buy two and have a cup leftover. Save the extra berries for your morning cereal, freeze them for smoothies--or just add them to the crisp. The more fruit, the merrier.

You can use frozen (no need to thaw before baking) or fresh fruit in this recipe.

Serve any leftovers atop plain yogurt for breakfast.

Submitted by SP_STEPF

This soup, based on a Turkish recipe given to me by a friend, is incredibly filling. (It is called Bride Ezo Soup.)

Submitted by SP_STEPF

These brownies have a few secret ingredients that boost the nutrition, while the dark cocoa powder and mini chocolate chips keep the rich flavor that you crave in a brownie.

Submitted by SP_STEPF

Though we loaded up on the veggies, we didn't skip on the good stuff!

Submitted by SP_STEPF

Granola is incredibly affordable when you make it yourself. This recipe combines some of my favorite ingredients: maple syrup, almond butter and seeds!

Submitted by SP_STEPF

This is a healthy green smoothie that tastes just like pumpkin pie. Trust me--this is delicious!

Submitted by SP_STEPF

I can't get enough of this easy recipe; it's ready in 15 minutes!The still-runny egg yolk adds a creaminess to the sauce and perfectly mixes with the spinach.

Submitted by SP_STEPF

Craving chips? Skip the spuds and reach for the greens instead.

Submitted by SP_STEPF

Broccoli is my favorite vegetable, but not everyone agrees with me. To convert people, I like to serve this simple recipe. Garlic sauteed in olive oil offers a sweet richness, and the lemon juice offers a nice tang.
If you are using fresh broccoli, peel the stalks and dice them before adding to the cooking water.

Submitted by SP_STEPF

I started making my own granola, and I wanted a recipe with no added fat.

Submitted by SP_STEPF

This recipe originally came from a vegetarian cookbook, but I've changed the herbs and played with the ingredients a bit.

TIPS:
Instead of zucchini, you can use yellow squash. You can also add a shredded carrot to the recipe (no need to salt and drain the carrots).

Swap shredded sweet potatoes for the zucchini and cumin (1 T) and cilantro (1/4 c) for the thyme and basil.

If you want a stronger tomato flavor, chop a few more sun-dried tomatoes and puree them with the yogurt before topping the pancakes.

Submitted by SP_STEPF

Use kale instead of spinach if you're feeling extra brave! (You can't taste the greens at all, I promise!) Add frozen berries or other frozen fruit for a twist. I am lactose intolerant and allergic to peanuts, but you can use regular milk and peanut butter, too!
Add 1/4 c oat bran for more "staying power." These keep me fueled through lunchtime!

Submitted by SP_STEPF

Picadillo is a traditional beef taco filling that makes a terrific complement to potatoes, beans, and/or rice. Think of it as a cute little burrito.
We've simplified the recipe to create a healthy E2 version.

From THE ENGINE 2 DIET by Rip Esselstyn. Copyright (c) 2009 by Rip Esselstyn. Used by permission of Grand Central Publishing. All rights reserved.

Submitted by SP_STEPF

This Mexican pizza is a tasty alternative to traditional pizza. Add grilled chicken or cooked shrimp to change this up!

Submitted by SP_STEPF

These burgers are rich and meaty, the kind of burger that vegetarians have been craving. Even meat eaters will appreciate these tasty and fiber-rich burgers.

Submitted by SP_STEPF

This is one of my favorite salsas. It was a hit at a recent party!

Submitted by SP_STEPF

Frozen bananas rival soft serve when given a whirl in the food processor. Trust us, it's AMAZING: no fat, no cholesterol, no added sugar, just creamy and sweet bananas!

Submitted by SP_STEPF

NOTE: The high salt content is due to the pickling process. Most of the salt is rinsed off!
Kimchi is a traditional Korean side dish made from a variety of vegetables, which are salted and then mixed with hot pepper flakes, onion, garlic and spices.

Submitted by SP_STEPF

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

Our very own Station 2 won the 2003 Austin Fire Department’s Healthy Wagon Contest with this very healthful and tasty lunch/dinner wrap. The judges included three experts—the Fire Department’s in-house health specialist, a local representative from the American Heart Association, and a member of the Mayor’s Council for Physical Fitness.
The department also sponsored an awards presentation at which we received a little red wagon, a healthy low-fat cookbook, a salad spinner, and fifty dollars to use for a future healthy wagon.
This wrap also makes an excellent dinner.

From THE ENGINE 2 DIET by Rip Esselstyn. Copyright (c) 2009 by Rip Esselstyn. Used by permission of Grand Central Publishing. All rights reserved.

Submitted by SP_STEPF

This is the most basic of the spreads. You can find a variation of this recipe in almost any grocery store, but 95 percent of them are made with either olive oil or tahini (sesame paste), which pushes up the fat content. Your best bet is to take three minutes and make a batch on Sunday that will last you for the week.
From THE ENGINE 2 DIET by Rip Esselstyn. Copyright (c) 2009 by Rip Esselstyn. Used by permission of Grand Central Publishing. All rights reserved.

Submitted by SP_STEPF

From THE ENGINE 2 DIET by Rip Esselstyn. Copyright (c) 2009 by Rip Esselstyn. Used by permission of Grand Central Publishing. All rights reserved.

Submitted by SP_STEPF

This was my favorite take-out lunch when I lived in Korea. I ate it almost every single day!

Submitted by SP_STEPF

Think of this as vegetarian goulash, deconstructed! I make this to remind my boyfriend of his recent trip to Prague!

Submitted by SP_STEPF

Blueberries add fiber and antioxidants, while the cocoa powder (I use dark cocoa powder) adds a rich, decadent flavor!

Submitted by SP_STEPF

Hummus goes South of the Border!

Submitted by SP_STEPF

Use this whole-wheat and cornmeal crust to make my delicious Mexican pizza.

Submitted by SP_STEPF

These bars are tasty and easy to make. They are "raw" energy bars, similar to a Lara Bar. With a taste that is reminiscent of pecan pie, these are a perfect snack before or after a workout. Let kids help roll the bars.

Submitted by SP_STEPF

This was originally a savory recipe that was cooked like traditional pancakes. However, I had leftover rice and a freezer full of berries from summer. I wanted to combine the rice pancakes with a blueberry buckle recipe my grandmother passed along to me. This was a huge success!

Submitted by SP_STEPF

This light pasta dish has 2 1/2 servings of vegetables in each portion.

Submitted by SP_STEPF

Who needs fancy oatmeal from the store? Mix up your own delicious oatmeal and you'll have a gourmet breakfast each morning.

Submitted by SP_STEPF

Large hard pretzels are drizzled in chocolate for a decadent treat!

Submitted by SP_STEPF

Vegetarians deserve silky, rich gravy on Thanksgiving, too. Try serving this decadent version!

Submitted by SP_STEPF

Butternut squash helps slim down this macaroni and cheese. You can't taste it, and it boosts the nutritional value of the dish!

Submitted by SP_STEPF

Pumpkin is a common pasta filling in Italy. Here, we've made a sauce from the fall favorite.

Submitted by SP_STEPF

In my house, pumpkins are for eating--not carving! Stuff small pumpkins for an interesting presentation.

Submitted by SP_STEPF

My Gramma Willie taught me how to make this sauce years ago. It's the only way I make Alfredo now (though I use unsweetened soy milk instead of skim milk). Serve with grilled chicken, broccoli and pasta.

Submitted by SP_STEPF

Replace the traditional biscuit topping with whole wheat fillo dough for a quick and light dessert.

Submitted by SP_STEPF

My light creamy pesto mixes the best of two favorite (high-calorie) Italian sauces--Alfredo and pesto Genovese. Traditional pesto has 150 calories and 13 grams of fat per serving. This version has 89 calories and 7.7 grams of fat.

Submitted by SP_STEPF

I'm a sucker for a good slice of pie. The trouble with baking pies is that then there is an entire pie lurking on the counter or in the fridge. And when there's a whole pie to tempt you, portion control is difficult.
My pint-sized apple pies, adapted from a recipe from my mom, solves that problem: They're instantly portion controlled. Plus, little ones can easily help.

Submitted by SP_STEPF

I love rich, cheesy lasagna, but in the summer when vegetables are at their peak, cheese overwhelms the dish. Adding plenty of fresh vegetables to your regular lasagna for a healthy, light summer supper. Omit any vegetables you don't like, and swap for what you've got in your fridge. (Add spinach or any other green, more fresh tomatoes, mushrooms, chopped and steamed broccoli or asparagus... the possibilities are endless.)

Submitted by SP_STEPF

Kimchi's sour flavor goes away when it's broiled or barbecued. Serve this alongside bulgogi or other Korean barbecued meats. The kimchi gets really sweet and smoky. I can eat the entire pan by myself!

Submitted by SP_STEPF

Try this light zucchini salad atop a bed of baby spinach, with whole-wheat pasta, or with a sprinkling of fresh diced tomatoes.

Submitted by SP_STEPF

Submitted by SP_STEPF

Red peppers add antioxidants and spice to this dip, which is full of heart-healthy fats (from almonds and olive oil).

Submitted by SP_STEPF

Panzanella is an Italian salad made from stale bread and vegetables. My version has fresh zucchini, peppers, tomatoes and onions, plus tons of basil and parsley for flavor.

Submitted by SP_STEPF

No meat? No problem. Breaded tofu is sauteed until crispy in olive oil, then served with twice-baked potatoes and mushroom gravy! (Note: This recipe is for the entire meal!!)

Submitted by SP_STEPF

Top your burrito with this instead of sour cream and guacamole.

Submitted by SP_STEPF

Filled with sweet and savory rice, these grape leaves are addictive and fairly east to make.

Submitted by SP_STEPF

Rich and buttery, these vegan cookies are decadent and just begging to be dunked.

Submitted by SP_STEPF

A light spring dinner that offers spice but no heat.

Submitted by SP_STEPF

I make these with Swiss Chard (my go-to green), but you can substitute spinach, collard greens, mustard greens, or any other green leafy vegetable you like.

Submitted by SP_STEPF

The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans.

Submitted by SP_STEPF

My favorite Mexican restaurant serves a guacamole that's heavy on vegetables--and flavor. To slim it down even more, serve with carrots, celery and cucumber slices.

Submitted by SP_STEPF

This pasta packs a nutritional punch, and the brightly colored vegetables are quite a sight!

Submitted by SP_STEPF

This delicious hearty pasta is a favorite in our house. High in fiber and in protein!

Submitted by SP_STEPF

This is a slimmed down version of one of my favorite party foods--cheese fondue. Mashed cannellini beans slim down the recipe but keep a thick and luscious texture!

Submitted by SP_STEPF

I love ranch dressing, but it's so heavy! Here's a lighter version that also happens to be vegan. You can substitute regular low-fat mayonnaise and skim milk for the soy milk and vegan mayo.

Submitted by SP_STEPF

I love this dressing becase it is simple and always fresh. The avocado gives me healthy monounsaturated fat, and the variety of spices and vinegar choices give me a thousand different combinations. Every salad is a new adventure.

Submitted by NITABUG68

Maybe I should have called this my "Summer Farmers Market Pasta." It's full of the vegetables I brought home from the farmers market on Saturday. Like many of my recipes, it can be altered based on what you've got on hand. I almost threw in some Swiss chard (my green of choice these days) and some brilliant yellow crookneck squash, but I decided to save those for another day and another dish.

Submitted by SP_STEPF

Black beans, sweet potatoes and greens are spiced up and baked in egg roll wrappers to create burritos that are heavy on taste and light on calories. (Feel free to change this recipe with what you've got in the fridge. No sweet potatoes? Try zucchini or butternut squash. Swap kale for spinach, Swiss chard or your favorite green! Instead of black beans, try kidney, pinto or garbanzo beans.)

Submitted by SP_STEPF

Spruce up any salad with this creamy dressing! It's spicy but not at all hot! Drizzle over salads, grilled chicken or fish. Use in place of sour cream on tacos or use as base for a pasta salad.

Submitted by SP_STEPF

As far as sweeteners go, molasses is a pretty healthy one. This granola offers a good amount of calcium, fiber and flavor!

Submitted by SP_STEPF

Slow cookers aren’t just for meat! This is a tasty, affordable one-pot vegetarian meal that’s filling and perfect for your slow cooker.

Submitted by CHEF_MEG

Cookbook creator says: My favorite chili; I keep making it! I use low sodium versions when available, fresh beans of all kinds and no flakes.

Submitted by CHEF_MEG

Top this soup with toasted tortilla strips and serve with lime wedges and avocado slices.

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

Soy substitutes are so convincingly delicious that no one will know this isn't real chorizo. Bonus: This dish has zero cholesterol!

Submitted by CHEF_MEG

Eat as a side salad or add two grilled scallops and a slice of grilled whole-grain bread for a meal!

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

Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.

Submitted by CHEF_MEG

Serve on whole-wheat buns with plenty of veggies, and you'll have a BBQ meal that even a meat lover will crave again and again.

Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.

Submitted by JENNLOVE

This recipe was inspired by one in a Skinny B**** cookbook, but I added very un-vegan Parmesan cheese and replaced the suggested breadcrumbs with cooked Puy lentils. I think this is a great combination- sweet sweet potatoes pair wonderfully with delicate leeks and earthy lentils. You'll be surprised!

Submitted by HOLISTICDETOXER

Use as a dip for veggies or a spread on pita and sandwiches.

Submitted by COACH_NICOLE

Cookbook creator says: I have to say that the shortening in there is worrying me; I don't know a healthy version of this ingredient and need to find one if this recipe is going to be viable.
cf http://www.dailyspark.com/blog
.asp?post=irish_soda_bread
_recipe

Submitted by SAMANTHA_SP

Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food.

Submitted by SP_STEPF

High fiber, healthy breakfast muffin.

Submitted by KIMBERK24

Cookbook creator says: Hold the chicken and put quinoa instead or some other grain.

Submitted by CHEF_MEG

Cookbook creator says: Hold the tuna.

This protein-rich vegetarian recipe is simple to make and tasty to eat!

Submitted by CHEF_MEG

Just one of these muffins packs nearly 9 grams of protein! Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack.

Submitted by SP_STEPF

Ditch the toaster pastry. They're loaded with sugar and fat--and not much else. My hand tarts are full of fruit, and if you make them ahead of time your kids can grab them and go.

Submitted by CHEF_MEG

Cold, it crunches and pops in your mouth with a bold, nutty taste. Hot, it becomes smooth and more mellow. Either way, buckwheat (kasha) is a healthy, hearty breakfast.

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 homemade alternative to store-bought granola bars, is a good source of protein, fiber and healthy fats. Tasty and so simple to make! A quarter cup of raisins (not included here) also make a yummy addition!

Submitted by COACH_NICOLE

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

A lovely egg dish that highlights all the flavors of late spring. This dish can be made ahead of time and served room temperature. Perfect for brunch or even a light lunch!

Submitted by RICKIEBETH

For me, there are few aromas as enticing or welcoming as homemade granola baking in the oven!

Submitted by GUEST_CHEF

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

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

Submitted by CHEF_MEG

A fresh take on a Mexican favorite. From "Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends."

Submitted by GUEST_CHEF

A light and delightful summer salad, perfect for entertaining.

Submitted by GUEST_CHEF

This fresh raspberry mousse is easy to prepare and is a great guilt-free dessert.

Submitted by GUEST_CHEF

Enjoy this simple yet tasty Pumpkin & Lentil Curry from 4 Ingredients.

Submitted by GUEST_CHEF

Simple yet tasty cucumber salad with 4 ingredients.

Submitted by GUEST_CHEF

Get a boost of energy with these Sesame & Honey Bars from 4 Ingredients.

Submitted by GUEST_CHEF

This 4 Ingredients Date Loaf has NO eggs, sugar, butter or cream. It's absolutely delicious!

Submitted by GUEST_CHEF

A salad that's a meal all by itself!

Submitted by GUEST_CHEF

A makeover of a favorite nutrition bar!

Submitted by GUEST_CHEF

Easy, nutty, and delightfully satisfying. That, together with the healthful proteins and fats found in almonds, and you have yummy perfection!

Submitted by GUEST_CHEF

This tasty, savory bread is a wonderful way to use fresh rosemary, either from your garden or from a market.

Submitted by GUEST_CHEF

From "You Can Trust a Skinny Cook," By Allison Fishman

Submitted by GUEST_CHEF

From "You Can Trust a Skinny Cook," By Allison Fishman.

Submitted by GUEST_CHEF

This refreshing and not-too-sweet beverage is almost too pretty to drink. Almost!

Submitted by CHEF_MEG

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

Even a lunch portion of fettuccine Alfredo has 800 calories and 48 grams of fat. Mine has less than 1/2 the calories, 1/5 the fat, and plenty of veggies, too.

Submitted by CHEF_MEG

This is a dish we love to eat during hot weather and take to potluck events; I never have left-overs. It can be served as a main dish or as a side.

Scones are perfect for weekend house guests, hostess gifts, or picnics. Traditionally made with loads of butter and cream, mine use far less butter--and whole-grain flour.

Submitted by CHEF_MEG

Nestle eggs into a spicy tomato sauce and bake them for a light and easy supper. Serve over pasta or with crusty whole-wheat bread for dipping.

Submitted by CHEF_MEG

Choose summer's ripest peaches for this refreshing lemonade. It's ready in no time--you can keep the skins on the peaches, which speeds up prep work.

Submitted by CHEF_MEG

This tea is ready in no time, and it turns any afternoon into a special occasion.

Submitted by CHEF_MEG

A budget version of the rustic Spanish favorite. An herbed-citrus olive pesto adds color and intensifies the flavor.

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

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 sauce hails from Argentina, a country that's known for tasty grilled meats. Pair this with grilled beef, pork, chicken and even fish. It's also a great dipping sauce for grilled vegetables and whole-wheat bread.

Submitted by CHEF_MEG

Who needs deep-fried chips, when pitas crisp up so perfectly with minimal added oil? Pair these with hummus or as a crunchy side to your Greek salad.

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

This versatile spread can be used as a dip, filling for burritos, or as a boost of protein for quesadillas.

Submitted by CHEF_MEG

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

Submitted by CHEF_MEG

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

When I want chocolate mousse, only the real deal will do. This version is low in fat, but it's still creamy and rich. The hardest part is waiting for it to cool!

Submitted by CHEF_MEG

A light and minty holiday cookie!

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

These tasty roasted vegetables can be cooked on the grill or roasted in the oven! The pineapple adds a wonderful sweetness to the vegetables. This recipe is easily modified to include your favorite vegetables or spices.

Submitted by HONEYLEA

A simple, hearty meat-free meal. Pair with a green salad, and dinner is ready.

Submitted by CHEF_MEG

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

Submitted by CHEF_MEG

A tasty way to get your veggies during BBQ season

Submitted by EMMAPALE

My dip has all the flavor of the original, but it's much easier on the waistline. I prefer to eat this "dip" with a fork or raw vegetables.

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

Cookbook creator says: Hold the chicken, add tofu :)

Submitted by CHEF_MEG

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 Asian-inspired pasta dish is so good and so quick to make and can be served hot or cold. Add some tofu for another healthy option.

Submitted by BCJL13

You'll love these cheesy yet healthy enchiladas!

Submitted by TALESIN

These bean cakes are yummy and great for you. Served with the salsa, it makes a very colorful and festive presentation. I serve these with a lite side salad. Plenty of protein and fiber. Even my meat loving hubby loves this meal.

Submitted by BCJL13

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

This chilled creamy soup is great for hot days. It is filling and low in calories. Perfect for a light lunch or as a dinner starter.

Submitted by ITCHYSUIT

This is my take on a vegan pizza I had at the Crooked Rooster Pub in New York. Who said you need cheese on pizza?

Submitted by MAYNARDBEAN

Cookbook creator says: Hold the bacon and use veggies.

Submitted by KRYSSWATERS

Inspired by the animated feature film, Ratatouille, this veggie-packed dish makes six healthy and hearty servings.

Submitted by SPARKPEOPLE

Think you dislike beets? Not after trying this recipe! Roasting brings out the beets' natural sweetness, and the feta offers a nice, salty contrast.

Submitted by CHEF_MEG

The versatility of this salsa is limitless! Put it on grilled chicken or steak, add it to eggs, or serve with tortilla chips.

Submitted by METALFINGER2U

super fast and easy [and low cal!]

Submitted by ANNIBEE

Delicious and easy to make Apple Pie!

Submitted by SUNKISTBLNDE

A quick and delicious smoothie to satisfy that sweet tooth in a healthy way! My kids LOVE these smoothies.

Submitted by RAEBRALOP

Cookbook creator says: Omit the chicken and load up on veggies :)

Submitted by FITNESSMAGAZINE

This is one of my favorite summertime sandwiches. It makes me look forward to tomatoes getting ripe each year.

Submitted by HYPATIAX

Make your basic grilled cheese tastier and healthier with these grown-up tweaks to your basic bread and cheese. Serve with steamed broccoli or tomato soup filling meal for under 400 calories!

Submitted by COACH_NICOLE

This tastes just like cheese pizza, plus you get about 25% of your daily calcium in one meal! Pair this with a salad and you have a great pizzaria style lunch without the calories attached...or the bill.

Submitted by PUNKGIRL213

Guacamole or sour cream? Sour cream or guacamole? Why choose? My avocado "cream" combines the flavor of both--with a boost of protein!

Submitted by CHEF_MEG

You will love this low calorie easy summer recipe for a small sweet cool treat from your freezer.

Submitted by CHEF_MEG

a recipe I changed to fit my needs

Submitted by MICHELLE7265

These are so cute and colorful! The kiwi in the bottom of the cup not only adds more fruit and color to the freezer pop, it also holds the stick in place.

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

Perfect for your next party--or turn any snack into a festive event!

Submitted by CHEF_MEG

Chewy, homemade flatbread makes any meal seem special. Use in place of pitas, bread, or crackers!

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

This quick and healthy snack takes minutes to prepare! And as a bonus, it's an easy way to get the kids to eat their vegetables.

Submitted by MATCM81

This super-simple vinaigrette is delicious on salads or drizzled over cooked vegetables or grilled fish.

Submitted by GUEST_CHEF

A high-protein smoothie that gives you the taste of cheesecake without all the guilt!

Submitted by LILAJSMOMMY

Cookbook creator says: Skip the bacon and use some vegetable oil to cook things.

Submitted by CHEF_MEG

Summer freshness in every bite!

Submitted by DAISY_RECIPES

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 traditional Mexican sauce is spicy and goes well with Chef Meg's Cocoa-Crusted Pork Tenderloin.

Submitted by CHEF_MEG

Cookbook creator says: Pick your margarine well though: http://www.dailyspark.com/blog
.asp?post=you_asked_whats_
better_margarine_or_butter

A fast, healthy recipe for the nacho lover in your life.

Submitted by DAISY_RECIPES