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

Submitted by RAVENLYNNE

High fiber, healthy breakfast muffin.

Submitted by KIMBERK24

We ditched the mayo from this sandwich staple and boosted the nutrition with crunchy vegetables.

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

Garlic is good for more than keeping away vampires. It's also quite good for you and full of flavor. Roasting garlic mellows its flavor and gives it a creamy texture.

Submitted by CHEF_MEG

Even kale needs some love. Massaging an acid-based dressing into the fibrous green leaves tenderizes them, making the healthy vegetable more palatable in its raw form.

Submitted by CHEF_MEG

This creamy, delicious soup will become your new favorite comfort food.

Submitted by CHEF_MEG

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

Submitted by JENNLOVE

Sweet and sour pork takes a trip to the islands! Printed with permission from the American Institute for Cancer Research.