You've barbecued ribs and you've barbecued chicken. Now it's time to try some seafood!

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

Submitted by CHEF_MEG

Move over chips and popcorn! A healthy, salty, crunchy snack is moving in!

Submitted by LALASTRIVE

Submitted by TULIP2880

delicious and nutritious. cinnamon helps control blood sugar. loaded with nutrients.

Submitted by MINNIE

A light fruity and nutty salad!

Submitted by ~GOT2MOVE2LOSE~

This steel cut oats recipe is similar to Alton Brown's Food Network recipe, but it does not have the whole milk or buttermilk. I use 1% and it turns out great!

Submitted by LALASLAND

New York Times recipe by MARTHA ROSE SHULMAN

This is a healthier, pared-down version of a rich, hearty dish from the Lombardy region of Italy that normally is made with buckwheat pasta (pizzoccheri), cabbage, potatoes, and abundant butter and cheese. You can substitute Japanese soba for the pizzocheri; if you can find neither, use whole wheat fettuccine.

Submitted by KRISTIN9924

Submitted by ALISONSLP

This simple, nutritious soup can be changed to your liking by making your own broth or switching the types of beans. I used green lentils, but red lentils, and garbanzos are great as well.

Submitted by BRANUBODY08

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