Chef Meg's homemade and natural ricotta cheese is easy to make and a fun project for someone who likes to cook.

In summertime, when herbs are abundant and fresh berries are in season, it's the perfect time to try this. You can even get the kids involved.

Submitted by CHEF_MEG

To use in place of canned cream soups in casseroles or as a base for your own soups. It is much lower in fat and salt than the canned versions. The trick is to have it made up ready to use.
*Note* For my bouillon cubes, 1/2 cube = 1 tsp. bouillon granules. 12 tsp. =1/4 cup

Submitted by DELAIN1

An easy homemade turkey broth perfect for soups and stews.

I like to use a large-size slow cooker for this but a large stock pot or soup kettle can be used instead. Just be sure to watch the water level if using anything other than a slow cooker to be sure that bones remain covered with liquid.

The stock is flavored by whatever stuffing or aromatics have been placed inside the turkey during roasting. If I'm in a hurry and don't want to deal with stuffing, I like to use some aromatics loosely placed inside of a raw turkey that has been rinsed out and patted dry with a clean towel. Coat the inside with Kosher salt, coarsely ground black pepper and ground cinnamon (or use a couple cinnamon sticks); then loosely place some quartered onions, chunks of sweet raw carrots, celery cut into 4 inch pieces, leek, and a red apple or two that has been quartered and cored into both the front breast cavity and the main body cavity of the turkey. Roast however you prefer. I like to preheat my oven to 500 degrees F. and put the turkey in a roasting pan on the lowest rack. Make a tent out of aluminum foil to put over the breast portion only. Roast for 30 minutes at 500 degrees. Reduce heat to 350 degrees and continue roasting, basting every 30 minutes until meat thermometer registers 161 degrees F. Turn off oven and let turkey sit until temperature reaches 180 degrees F. (Turkey will continue to cook even with oven turned off.) This makes a beautifully browned,moist and tender turkey with lovely pan drippings to use for this stock recipe.

Submitted by LAPBAND2008

Ditch those packets from the supermarket, and whip up a batch of this simple, tasty taco seasoning!

Submitted by CHEF_MEG

This veggie stock has a stronger, richer flavor than most.

Submitted by CHEF_MEG

This is a quick and easy, low fat, low sodium pizza sauce.

Submitted by WILLDO01

I don’t take credit for any of these ideas, but I found a couple of GF/Soy-Free Mock “Soy” sauce recipes online. I couldn't discover any recipes for it on here, and since I'm gluten-free, soy-free and quite a boring number of other good-things-free, I thought I'd provide these for others found in my shoes.

Submitted by FELIDSTAR

Chinese chefs use yeast bread dough for making steamed breads. The dough is twice risen, first with yeast and then with baking powder which is kneaded into the dough making it very light and fluffy. I have reduced the amount of white flour in the standard recipe and added wheat flour. I have also made this dough in a bread machine and then baked it in the oven.

Submitted by CDANLY

Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.

Submitted by CHEF_MEG

This roasted chicken gets its sticky coating from the juices it releases while being baked.

Easy recipe and great lo-cal substitute for pasta and bread!

Submitted by EMONICA

Very rich tasting.

Submitted by PIEGRRL

You don't have to use the oil if you don't want to, you can use pam, but either way cooked sweet yellow plantains are so delicious.

This recipe is just for cooking the plantain, but after it's cooked you can do so much w/ the plantains. You can add cinnamon and splenda, or for something more savory top off w/ ground turkey or chicken and a sprinkle of cheese after it's cooked.

Make sure to use a yellow plantain that has black spots more than yellow skin. These will be the sweetest.

Submitted by BTRUE2YOU

My mother-in-law's recipe

Submitted by RAVENBRAND

"Vanilla extract" usually isn't made with real vanilla. The good news is that it's really easy--and affordable--to make your own.

Submitted by CHEF_MEG