Cookbook creator says: Layer the cold buckwheat mix with chopped peaches and Greek yogurt for a healthy breakfast parfait.

Submitted by CHEF_MEG

Try this dip on a toasted whole-wheat bagel at breakfast or with apple slices or whole-grain crackers for a snack. It's even good with carrots.

Submitted by CHEF_MEG

There's nothing like the rich, juicy flavor of fresh tomatoes. That flavor is used to full advantage in this salad, which includes heirloom tomatoes, corn, onions, mozzarella and Simply Dressed® Balsamic Salad Dressing. This recipe is from a SparkPeople sponsor.

Submitted by SIMPLY_DRESSED

Cookbook creator says: Chef Meg's Tip of the Day
Save time by using jarred fresh garlic and ginger.

Submitted by CHEF_MEG

An Italian favorite gets a below the border twist. Chef Meg made just a few tweaks before giving this one her seal of approval! She adds the spices early in cooking to help boost flavor and added a full pound of turkey for a more filling meal.

Submitted by CHEF_MEG

This simple, hearty miso soup is full of superfoods like quinoa, kale, and turmeric, a powerful anti-inflammatory spice.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
Try shredding the chicken and adding to a whole-wheat wrap (drain the liquid) with arugula and Greek yogurt.

Submitted by CHEF_MEG

This spring time stew is a must have at any Derby party! Traditionally made with pork, beef, chicken, and rabbit, I've added more veggies and lightened the meat. The best part: This is a slow cooker recipe, so the burgoo will be ready when the horses are loading into the gate.

Submitted by CHEF_MEG

Need to get dinner on the table in under 30 minutes? This recipe makes that happen.

Submitted by CHEF_MEG

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

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day:

Change it up: Use 1 cup raspberries and 1/4 cup mini chocolate chips!

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

Cookbook creator says: Chef Meg's Tip of the Day
No tahini? Try natural peanut or sunflower seed butter.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
Top with cheddar cheese, Greek yogurt or chopped avocado.

Submitted by CHEF_MEG

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

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip the Day Sometimes we like to serve this with raisins instead!
* I prefer carob chips or butterscotch chips. As I wrote in my review I also enjoy pumpkin mash or canned pumpkin custard (though high in carbs).
I have also used drained strawberries,dried cherries,apricots,and currents

Cookbook creator says: Chef Meg's Tip of the Day
You can make everything ahead of time, but don't layer the dip until just before you're ready to eat or the cucumbers will make the dip watery.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Swap quinoa, barley or farro for the bulgur in this recipe.

Submitted by CHEF_MEG

At 300 calories a pop, donuts are an easy way to wreck a healthy breakfast. Not my baked ones. They're bursting with fruit and flavor--not fat!

Submitted by CHEF_MEG

A quick and hearty soup with plenty of spice!

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
No asparagus at the market? Use broccoli instead.

Submitted by LILYANN2

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

Cookbook creator says: Chef Meg's Tip of the Day
Less mess: Use one hand for the dry ingredients and one for the wet when breading food.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Only the white bulb of fennel is edible. You can use the fronds, which resemble fresh dill but have a licorice flavor, as garnish. The stalks are inedible.

Submitted by SIMPLY_DRESSED

No, you did not just walk into a fancy restaurant. You can make this springtime dish in your own kitchen--in mere minutes!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Add a pinch of raw sugar or chopped almonds to the top of each muffin for added crunch.

Submitted by SP_STEPF

Serve these fruit kebabs at your next party.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
This dish is also wonderful with shrimp or grilled tofu.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
Toss with whole wheat pasta and add a bag of cooked frozen veggies for a quick meal.

Submitted by COACH_NICOLE

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

Cookbook creator says: Chef Meg's Tip of the Day
Almost any vegetable would work great in this dish.

Submitted by CHELLESHOCKED

Cookbook creator says: Chef Meg's Tip of the Day
Try raspberries, cherries or even halved grapes in this salad.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Serve with a slice of lime on the side of the glass.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
In summer, skip the tortillas and serve your fajita meat and veggies atop a large salad.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Swap Greek yogurt for the cream cheese, and use any fruit preserves you like.

Cookbook creator says: Chef Meg's Tip of the Day
Change up the flavor: Use salsa verde or a variety with fruit or chipotle peppers!

Submitted by JIMINNYC

Save money and increase nutrition in your burgers. The secret ingredient? Lentils!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Try cutting chicken into chunks and serving on skewers to change things up.

Submitted by ALECSANDRA

Cookbook creator says: Chef Meg's Tip of the Day
No lasagna noodles? Use your favorite pasta instead.

Submitted by VEGGIEKITTY

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

Submitted by COACH_NICOLE

Cookbook creator says: Chef Meg's Tip of the Day
Try this atop a baked sweet potato with a side of lightened-up cole slaw!

Cookbook creator says: Chef Meg's Tip of the Day
If you can find it, I like lemon thyme in this recipe.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Chicken, pork, steak, beans--whatever you want to top with BBQ sauce is good in this wrap!

Submitted by FORMERFATTY

Cookbook creator says: Chef Meg's Tip of the Day
Tahini is a paste made from sesame seeds. You can swap another nut butter in a pinch.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Not a fan of rhubarb? Skip it.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Take some help from the supermarket when planning big parties. Here, I bought preshredded cabbage and carrots.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Protein boost: Top each serving with an ounce of chopped cashews or peanuts.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Serve over salad greens to stretch a portion and eat more veggies.

Cookbook creator says: Chef Meg's Tip of the Day
Serve with roast chicken or grilled shrimp.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Want to impress guests? Replace potatoes with roasted beets the next time you make gnocchi!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Saute some peppers and onions alongside the chicken for a boost of nutrition.

Submitted by CHEF_MEG

Cookbook creator says:

Chef Meg's Tip of the Day
Add chopped parsley, cilantro or tarragon for a burst of freshness.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
Not that great with a knife? You can find a straight slicer at most dollar stores. Just watch the knuckles!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Swap blueberries, blackberries or cherries for the strawberries. For more decadence, use challah or cinnamon-raisin bread.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
You want poached chicken to have a mild flavor because you'll use it in other recipes, but you can add flavor to the poaching liquid with herbs, spices, and aromatic vegetables.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
No mint? Use basil or cilantro instead.

Making homemade stock is so easy! It's a third the price of buying it in stores.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Use frozen mixed vegetables in this dish to save time.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Feeling creative? Arrange the fruit in the shape of a star or the American flag.

Submitted by LELLIS11

Cookbook creator says: Chef Meg's Tip of the Day
This is a fun project for a rainy summer afternoon.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Serve with your favorite salsa for a boost of flavor for very few calories.

Submitted by KALORIE-KILLAH

Cookbook creator says: Chef Meg's Tip of the Day
Take along some foil and precut veggies and make this dish on your next fishing trip.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Craving more heat? Use jalapeno peppers instead--and pepper Jack cheese!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day







This recipe also works well with pork, beef, shrimp, or tofu.

I perfer Seitan.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Add a tablespoon of chopped tarragon or rosemary to the dish.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Cut against the grain (perpendicular to the way the muscle fibers run) to ensure tender and delicious steak.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Kiwi not ripe? Out of mango? Use any combo of tropical fruit you like.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Make a batch on them on the weekend for a quick and tasty breakfast. Serve with a piece of fruit and a glass of low-fat milk.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Drizzle on some red wine or balsamic vinegar and add a few chopped olives for a boost of flavor.

Submitted by JLPNURSE

Cookbook creator says: Chef Meg's Tip of the Day
No quinoa? Use couscous.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Swap basil for the cilantro or add roasted tomatoes and peppers to change up this recipe.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Choose small zucchini--1/2 pound or less. Use the large ones in baked goods.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Be creative. Change the ingredients based on what you like and what you have in the fridge or garden.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Spruce up steamed whole grains by serving with this super simple sauce!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Store flax in the freezer and grind only as much as you need to keep it fresh.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Make it your own: Add a slice of bread to your favorite salsa recipe, blend, and you have gazpacho.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Use shrimp, pork, tofu, or even beef instead!

Submitted by CHEF_MEG

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

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
Garnish with fresh cilantro and serve with baked lime chips.

Submitted by COACH_NICOLE

Cookbook creator says: Chef Meg's Tip of the Day
Add your favorite ice cream toppings for a healthier sundae or top with granola for a fun and festive breakfast.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
Roast corn when it's in season, then freeze for use all winter long.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Crunchy and mild in flavor, jicama is a healthy swap for chips. Add it to your regular line-up of healthy snacks.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
This recipe works well with any white-fleshed fish.

Submitted by LOVE2COOK

Cookbook creator says: Chef Meg's Tip of the Day
Let the kids choose their own fillings, and dinner just got even easier!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Swap the fish for chicken, shrimp, or even grilled tofu!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
No popsicle molds? Use paper cups instead.

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

Cookbook creator says: Chef Meg's Tip of the Day
Shake things up: Use peppery arugula instead of spinach.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Change it up: Use roasted peppers or garlic instead of the sun-dried tomatoes; swap in basil or arugula for the parsley.

Submitted by CHEF_MEG

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

Cookbook creator says: Chef Meg's Tip of the Day
Sneak in some extra veggies by adding a cup of mixed frozen vegetables to the casserole.

Submitted by CHALIGAL155

Cookbook creator says: Chef Meg's Tip of the Day
Leave out the peppers and serve this on a whole-wheat hoagie.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Make large batches and freeze in ice-cube trays. This sauce will freshen any mid-winter meal.

Submitted by CHEF_MEG

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

Cookbook creator says: Chef Meg's Tip of the Day
Stir in dried cranberries!

Submitted by SRWOODSY

Cookbook creator says: Chef Meg's Tip of the Day
Buy pre-peeled garlic cloves to cut down on prep time, but don't skimp on the garlic: it gets sweet and caramelized in this dish.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Double the recipe and use the leftover roasted vegetables in your favorite potato salad.

Submitted by VEGGIEDOC4LIFE

Cookbook creator says: Chef Meg's Tip of the Day
Sliced scallions or chopped garlic are great additions to this dough.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
These muffins are perfect for breakfast on the go. Pair them with a piece of fruit and a container of low-fat yogurt.

Submitted by FIREFLY75

Cookbook creator says: Chef Meg's Tip of the Day
Be sure to drain and rinse your black beans to remove excess sodium and the starches that can cause stomach upset.

Submitted by LOSER1231

Cookbook creator says: Chef Meg's Tip of the Day
Swap the goat cheese for mozzarella or feta.

Submitted by SPCOOKBOOK

Cookbook creator says: Chef Meg's Tip of the Day
Swap walnuts for the almonds and you'll yield a fluffy nut butter that is almost like frosting.

Submitted by SP_STEPF

This is a lighter take on the classic Italian preparation of Chicken Cacciatore (or Chicken Hunter Style). Our made-over version uses white meat rather than dark and less oil to cut almost 60 calories per serving and reduce the fat and sodium of the traditional recipe.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Soak your oats overnight to boost their nutrition and cut down the cooking time.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
Have a peanut allergy? Try almond or sunflower seed butter instead.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Like things spicy? Add chili powder, cumin and paprika to the tomatoes before roasting.

Submitted by CHEF_MEG

Who can resist thick, creamy decadent cheesecake? Try this low-fat version in the single serving size.

Cookbook creator says: Chef Meg's Tip of the Day
Dip these into Greek yogurt spiked with garlic and herbs

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Soak the onions in water for 10 minutes to remove some of their bite.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
These make a great addition to any packed lunch--for mom, dad, or the kids!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Marinate meat in the morning before work, and a tasty dinner will be ready to hit the grill that night.

Submitted by GRILLGUIDE

Tired of the same old red sauce from a jar? Try this instead.

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

Cookbook creator says: Chef Meg's Tip of the Day
Use the sauce as a dip for apple slices.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Save time and use leftover chicken in this recipe. I grill or bake a big batch once a week, then use them as needed.

Submitted by CHEF_MEG

Turn any night into a special occasion with this 20-minute meal inspired by a Parisian bistro.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
Swap the spinach for kale or escarole in this recipe.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Top with the other half of your sliced banana and some blueberries

Submitted by KARENMON

Cookbook creator says: Chef Meg's Tip of the Day
Quick supper: Saute 1 pound ground turkey breast with 1 chopped onion and Italian herbs. Mix with the sauce and serve over whole-wheat pasta.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Look for wild salmon to go on sale in summer and stock up, freezing the surplus.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
This is a whole meal, but if you do want to add some extra veggies, carrots and peppers would be a great addition!

Submitted by TAM101

Cookbook creator says: Chef Meg's Tip of the Day
Pineapple would be great in place of the mango!

Submitted by CHEF_MEG

This is such a hearty savory soup--and it's vegan! The color alone should win you over. By roasting the vegetables you get a sweet smoky smell and taste.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Top with sriracha for an extra kick!

Cookbook creator says: Chef Meg's Tip of the Day
Experiment with different kinds of rice, including wild or white!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Use whole-wheat breadcrumbs for a boost of fiber and dredge the chicken in egg whites to ensure the breading sticks.

Submitted by CONNIE563

After one sip of this savory pumpkin soup, you will be surprised to find it packs a little heat.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Pair with a hard-boiled egg for a savory, hearty breakfast on the go.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Swap any kind of orange squash--even pumpkin--for the butternut if that's what you have.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
If tomatoes are out of season, use two (14.5 ounce) cans of no salt added tomatoes.

Submitted by CHEF_MEG

Chef Meg made over a versatile member recipe by adding extra vegetables and reducing the sodium. Serve with a side salad or over whole wheat pasta or brown rice.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
I like to leave the veggies whole when I'm not serving this to kids!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Psst... if you really miss the sausage, you can use half sausage, half mushrooms and you'll still save on fat and calories.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Want to add some zip? Stir in pureed chipotle peppers, or skip the cilantro and add fresh dill and Dijon mustard.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Use brown or green lentils in this recipe. The red/orange ones will get too mushy, and Beluga or French lentils will not soften enough.

Submitted by COACH_NICOLE

Chef Meg turned a member-submitted dish into a slow cooker meal that's easy yet exotic!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Never refrigerate fresh basil; it will bruise. Instead, store it on the counter in a glass of water, as you would fresh flowers.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Adding the broth slowly allows the rice to release its starches, thus creating a creaminess.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
No orzo? You can swap in any small pasta.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Before serving, sprinkle on smoked paprika and fresh lemon juice for extra flavor.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Watermelon rind will store in the fridge for a few days, so you don't have to make these pickles the same day you cut your melon.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Use broccoli slaw instead of florets, if you prefer.

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

Cookbook creator says: Chef Meg's Tip of the Day
Keep relishes and salsas (homemade or store-bought) on hand to spice up quick dinners of whole grains and grilled meats.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
No dates? Use raisins or currants.

Submitted by CHEF_MEG

I love this stew because it can be made from your pantry and freezer. I always keep red potatoes, turkey sausage, and beans on hand. It's great for those nights when you just don't want to brave the cold to go to the supermarket.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
This is one of my favorite no-cook dinners. It seems fancy but is ready in no time.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Leave out the lasagna noodles to turn this into a side dish.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
My favorite way to eat this is atop a baked potato. Try using a salsa verde or a fruity salsa to change up the flavor.

Submitted by CHEF_MEG

This recipe sings of the fall and early winter harvest.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Swap raisins for the cranberries if you prefer. You can also drizzle on a bit of olive oil for some richness.

Submitted by CHEF_MEG

Try these light and low-fat personal pies for dessert during the fall. They're a great substitute for pumpkin pie or sweet potato casserole.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Try this recipe with yellow wax beans or carrots, too.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
No clementines? Use an orange instead.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Want a "greener" version? Use Swiss chard leaves--remove the stems, roll up and serve!

Submitted by CHEF_MEG

Did you know that just three buffalo wings have 10 grams of fat? (Who eats just three?) This soup has all the spice, creaminess, and tang you crave--with a fraction of the fat.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
If you want a lighter muffin try using whole wheat pastry flour, which is more finely ground and available in the bulk bins at larger grocery stores.

Submitted by CHEF_MEG

These bite-size tacos are always a hit in our house! Have some fun with this recipe; try adding chopped chives, avocado, different varieties of beans, or red onions.

Submitted by CHEF_MEG

Vinaigrettes are perfect as salad dressing, a dipping sauce for steamed vegetables, and a marinade for lean cuts of meats.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
I don't like most gadgets, but if you eat corn as much as we do, invest in a corn peeler. They cost less than $10 and help you easily remove the kernels--no mess!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Raita also makes a great salad dressing.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Ditch the bun and serve this burger on a bed of lettuce instead.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Try this chicken with mango instead of pineappel.

Cookbook creator says: Chef Meg's Tip of the Day
Make it a meal by pouring the caponata atop chicken or fish, then baking.

Submitted by CHEF_MEG

This simple and delicious appetizer is very festive--red and green for the holidays.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Garnish with chopped scallions, a drizzle of chili sauce and a dollop of Greek yogurt. This also makes a great burrito filling.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
In summertime, skip the pasta and serve over zucchini "noodles." Use a mandoline, box grater, or food processor to shred the zucchini, then steam and serve as you would pasta.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
This blue cheese sauce doubles as a lighter veggie dip.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
For best results, roast the peppers while the chicken and onions are cooking.

Submitted by CHEF_MEG

Traditional cookies get a tasty twist!

Submitted by PHULLER

Cookbook creator says: Chef Meg's Tip of the Day
Keep the dressing and salad separate until just before serving if you're making this ahead of time.

Submitted by CHEF_MEG

This is truly just a little bite, but it packs so much flavor. You'll love this fancy appetizer! It proves that you can enjoy rich ingredients in small portions.

Submitted by CHEF_MEG

Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.

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

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

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

Cookbook creator says: Chef Meg's Tip of the Day
Want to boost the protein? Add a can of chickpeas to the dish and heat through.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Kale is delighful in place of Romaine in a Caesar salad. Massage the greens with the juice of one lemon, toss with dressing and refrigerate for at least four hours.

Submitted by CHEF_MEG

This is a great kids’ meal, or cut each quesadilla into eight pieces for an appetizer.

Submitted by SPCOOKBOOK

Cookbook creator says: Chef Meg's Tip of the Day
Use this recipe as a template: Choose any cheese and vegetables you like!

Submitted by COACH_NICOLE

Cookbook creator says: Chef Meg's Tip of the Day
Use a jarred sauce and a crust from the supermarket to save time when making this pizza.

Submitted by KRAMTHEGRAM

Love your breakfast sausage but can't handle all the sodium? Try this lower sodium version: 25% less fat, and 1/10th of the sodium.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Be creative with the nuts, dried fruit and spices. Use whatever you have on hand.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Use small mushrooms when serving this as an appetizer. They're always a hit!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Prefer your eggs soft-boiled? Simply remove them from the water sooner, after 7 minutes or so.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Frozen vegetables have come a long way. I don't turn up my nose at them. They're precut, picked at the height of freshness and ready to use.

Submitted by CHEF_MEG

This is a great recipe to use as a basis for plenty of meals!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Use any variety of bell or sweet peppers you prefer!

Cookbook creator says: Chef Meg's Tip of the Day
A cake decorator once told me the secret to smooth icing: Make it in a food processor!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Drain and rinse your sauerkraut to remove excess sodium.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Try a short, chunky pasta (such as rigatoni as in the photo) instead of farro.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
Pair with baked sweet potato wedges for a no-guilt makeover of a fried shrimp platter.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
No grill? Bake the chicken at 375 for 20-25 minutes.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Change it up: Swap out the taco seasoning for Italian herbs, and use marinara sauce instead of salsa.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Add 3/4 cup cooked barley to the soup during the last five minutes of cooking for a fiber boost.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
This dish is particularly delicious with chipotle or fire-roasted tomato salsa.

Submitted by SP_STEPF

Families have gone to war over chili recipes! I love a thick, meaty chili with loads of beans and vegetables. Thankfully my family agrees!

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Mix your favorite mustard with Greek yogurt for a creamy, tasty sauce.

Submitted by CHEF_MEG

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

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
Want to thicken soups and stews with no added fat? Use pureed beans.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Save calories and serve on half a bun or atop a hefty pile of salad greens.

Submitted by SP_STEPF

Cookbook creator says: Chef Meg's Tip of the Day
The dressing is a classic vinaigrette. Double or triple the recipe and use the leftovers on green salads.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Try adding a bit of avocado on top for a creamy contrast.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Ditch the BBQ rub and sauce and make these into meatballs. Add dried Italian spices and herbs, sear in a nonstick skillet, then simmer in tomato sauce.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
No need to ban bacon. Just a few slices will carry that salty, smoky flavor throughout the entire dish.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
To avoid tough and rubbery shrimp, cook just until the tails curl and the flesh is opaque.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Try them with turkey bacon or even vegetarian "sausage." I also like to swap the Swiss for Cheddar.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Supermarket find: Look for tubes of fresh ginger in the produce section. No grating necessary!

Submitted by CHEF_MEG

A lighter take on a pub favorite! For extra veggies, top with chopped tomatoes.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Swap in lemon or lime for the orange in this recipe.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
Panko, or Japanese breadcrumbs, are great for faux frying because they are super light and get crispy in the oven.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
This dish is appropriate for anyone on a heart-healthy diet.

Submitted by CHEF_MEG

Cookbook creator says: Chef Meg's Tip of the Day
You can turn this into a casserole by layering the ingredients rather than filling each tortilla.

Cookbook creator says: Chef Meg's Tip of the Day
Swap the chicken for shrimp or even tofu!

Make this chicken the next you have company for dinner, and they'll swear you hired caterers. It tastes like it came from a restaurant, but for much less money and effort.

Submitted by CHEF_MEG

These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa.

This meatloaf has the best of both worlds: a great crust and a moist interior! The trick is lining your slow cooker and creating a water bath. Trust me, it's worth the effort!

Submitted by CHEF_MEG

"This recipe was wonderful! Probably one of the best I have tested!" Chef Meg really didn't have to change this recipe very much. It certainly gets her stamp of approval though! She did increase the serving size.

Submitted by CHEF_MEG

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

Seitan is sauted with cumin, tossed with roasted veggies and rice, then topped with a very rich guacamole for those days that you just have to have something a little extravagant

Submitted by MADDY_AVENA

A hearty, healthier take on an iconic American meal.

Submitted by CHEF_MEG

These onions add flavor to any dish, from soups and sandwiches to stews and dips.

Submitted by CHEF_MEG

A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

I love to use unsweetened cocoa powder in rubs for pork. It offers a great depth to the flavor.

Submitted by CHEF_MEG