A quick and easy dinner that is also low-fat.

Submitted by LYZ219

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

Submitted by JENNLOVE

High in calcium and very yummy

Submitted by TWINMOM143

A hearty, homecooked meal that everyone will love! Serve with steamed broccoli and sweet corn for a complete vegetarian meal.

Submitted by COACH_NICOLE

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

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

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

Save money and time with this Chinese food makeover.

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

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

Serve as a side dish or over pasta or rice as a main dish.

Submitted by QUABBIN

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

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

Submitted by GONZOSTAR

This is a quick and tasty version of traditional tabouleh

Submitted by JENTHEGEOLOGIST

The Tabouli recipe is a healthful and delicious Mediterranean food recipe prepared with quinoa, mint, garlic, tomatoes, green onions, olive oil and lemon. An excellent picnic food idea, it tastes great chilled or at room temperature.

The original recipe used 2c cracked wheat soaked for 30 min in hot water then wrung out and added into the salad. I added the quinoa instead.

Submitted by NGSGODDESS

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

Submitted by SP_STEPF

This is set up for dried beans. To use canned beans use 3.5 cups of kidney beans and 3.5 cups garbanzo beans.

I only need to feed me and my husband, so I end up with days worth of left overs. My favorite thing to do with the left overs is to put them in an ovenproof dish and directly cover with cornbread dough, then bake according to the box.

Submitted by TINCHERMR

Amazingly simple and packed with flavor! This is also versitile. It can be used as a dip, a burrito filler, etc.

Submitted by KAMIKALIKIMAKA

make it vegetarian with veggie broth, or add cooked shrimp for a light and tasty dinner

big batch serves 12, keep watching for 6-serving recipe soon

Submitted by TOBICAE

The secret to this hearty vegetarian chili is butternut squash. It holds its shape and adds a layer of flavor and sweetness.

Submitted by CHEF_MEG