Since I love spinach and I love alfredo, I decided to see if I could create a "company worthy" dish. Let's put it this way, Mom, who's usually kind of picky, scraped her plate until she had every bit of it!

Submitted by RREED01562

An easy to prepare comfort food. Taste almost like a pot pie

Submitted by TABBYKAT75

Low carb and very yummy! I threw this together with ingredients I had on hand and it turned out delicious! My husband and daughter could not get enough of it! I love crockpot recipes, especially in winter. You can use low fat/reduced sodium cream of chicken soup if you want to reduce fat and sodium more and serve this over rice or wide egg noodles if you aren't watching carbs.

Submitted by BETHPROVERBS31

Start on your way toward eating five servings of fruits and vegetables a day with this delicious stir-fry, flavored with traditional Chinese spices and a touch of sesame oil. The combination of broccoli and red peppers contributes over 100% of the daily requirement of vitamin C.

Submitted by ORANGECOWCAT

This recipe is great at a BBQ as well!

Submitted by DAREETOES

This slimmed down version of your favorite dip is easy to make--and it's light enough for you to load up on it!

Submitted by SP_STEPF

Submitted by 2BHOTT

Cool Whip recipe, lightened up by using lower calorie, lower fat ingredients, including FREE Cool Whip. NOTE: 12 servings
Must Refrigerate 3 hours before serving.
Does not require cooking.
I use store brand of all ingredients.
Optional, top with strawberries.
Carry-In Dinner or Snack.

Submitted by 60SIXTY

Cool and refreshing - only 26 calories - no fat slushy/smoothie. This is loaded full of fruit & veggie, using cucumber, pineapple, and lemon. A cool twist of the normal yogurt drink. If you like cucumber, you will love this drink. You may add some sweetener if it is not sweet enough - although it tastes great without it.

Submitted by LLCURTS

On a chilly autumn day, I wanted some comfort food, and the first thing that came to mind was Chicken Pot Pie. However, since I have wheat and dairy allergies and want to maintain my weight, I knew that wasn't a healthy idea for me. So, I made this deliciously creamy, healthy, and tasty soup. Feel free to adjust it as you desire!

Submitted by IDREAM0FJEANNIE

(Recipe reconstructed and adapted from Hildegard's circa 1157 treatise Physica: Liber Simplicis Medicinæ ) These biscuits were first made over 900 years ago by the Christian saint, Hildegard of Bingen. She said that these spice biscuits should be taken t regular intervals to increase joy and positivity! I like to substitute half of the plain flour with spelt flour, and use all organic ingredients.

Submitted by SNOGUM

These are very popular in Armenia, my home country so I thought I'd share since we eat them frequently.

Submitted by WAZAROO

Just to clarify for the questions below:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.

Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!

Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.

Submitted by ORANGECOWCAT

This is a yummy alternative to pumpkin pie. No crust, just enjoy the custard!

Submitted by TAMMIEMALAWI

Submitted by CLEVEHTS

Quick, easy, inexpensive and surprisingly cheesy recipe. Can be used with any white fish, I just happened to have Tilapia handy.

Submitted by LEXIBELLE715

This Palak Paneer recipe replaces paneer with extra firm tofu and cream with non-fat yogurt.

Submitted by BRAINIAC

This is a slimmed down version of one of my favorite party foods--cheese fondue. Mashed cannellini beans slim down the recipe but keep a thick and luscious texture!

Submitted by SP_STEPF

This is seriously the world's best spinach and artichoke dip! It's creamy and fairly low fat. I use low fat cream cheese, but you could use fat free. This slimmed down version of your favorite dip is easy to make--and it's light enough for you to load up on it! This can also become a decadent pasta sauce. (As a sauce, it makes 10 servings. You might need to thin it a bit with cooking water from the pasta.)

Spruce up any salad with this creamy dressing! It's spicy but not at all hot! Drizzle over salads, grilled chicken or fish. Use in place of sour cream on tacos or use as base for a pasta salad.

Submitted by SP_STEPF

Submitted by DAISYTRESA28

You've never used ramen noodles like this before.

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

Submitted by CHEF_MEG

This delicious baked oatmeal recipe has quickly become a breakfast favorite in our house. Add chopped fruit and your choice of spices for your own variation.

Submitted by KODIAKMAMA

I love butternut squash soup. Hated the price and fat content of the packaged stuff, so I did some research and came up with this one. I've added some extra veggies for flavor and texture.

Submitted by EMS-WIFE

a nice, thick, satisfying pea soup made with root vegetables. Perfect for a cold fall evening!

In NL, this soup would be made with salted beef (salt meat), but i omitted this ingredient from the recipe because most of you won't be able to buy it! You can substitute cured ham for salt meat, but it's not the same!

Submitted by PENNYROYALTY

Serving size is 4 mushrooms.

Submitted by ACFLYKAT

Submitted by HAPPYHOLBROOK

A cool, fresh appetizer for any occasion. This tangy treat is quick and simple and is always a favorite!

Submitted by JOANIE!

Submitted by WESTERWOMAN

A light, yet flavorful dressing that's great on any salad :)

Submitted by VBALLERINA11

Fab-u-licious!

Submitted by DAYSDELIGHT

Submitted by MMLPINK

This combination of spices with the natural sweetness of fresh roasted beets makes for a mouth watering dish! Enjoy warm out of the oven, or chilled.

Submitted by MRS_MORRIS

The vegetables for this soup are finely diced so that they will cook quickly, but the 1/4-inch dimension specified should not send you scrambling for a ruler; it' merely an indication that the dice should be small. If your family is iffy about cabbage, leave it out and add one more potato, tow more carrots, several more scallions (to taste) and two stalks of diced celery.

Submitted by EEDAVISJR

4 points

Submitted by WOWMOMMY1

Peanut sauce is one of my favorite things to eat, usually with tofu, green vegetables (like broccoli, spinach and edamame) and brown rice.

Submitted by COACH_NICOLE

I call it Farmer's Pot Pie because you should use whatever beans and vegetables you have available according to what is in season and available to you. Skinny because the crust is only on top.

Submitted by STRIVE4BALANCE

Make this versatile dish with leftover rice and any vegetable in your crisper. (Brown is better, but I've used white rice from last night's takeout.)

Submitted by SP_STEPF

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

Submitted by SP_STEPF

Guiltless high-fiber, high-protein brownies.

Submitted by GENEVIVA

Strawberries are combined with tangy and sweet balsamic vinegar and creamy ricotta in this quick and simple dessert.

Submitted by CHEF_MEG

We cut the grease and used reduced-fat string cheese to re-create a pub favorite.

Submitted by CHEF_MEG

These are SUPER easy, quick, and amazing – perfect for snacking on the go.

Submitted by FANNETASTICFOOD

The only turkey recipe you'll ever need--no basting necessary.

Submitted by CHEF_MEG

A slimmed-down version of sesame chicken from PF Chang's and other Chinese restaurants.

Submitted by PISCESWOMAN87

My favorite recipe of all time, very satisfying and full of fresh veggies!

Submitted by SHEMARIE78

This is my take on the Thai dish laab- it's really addictive.

Submitted by METODAY23

Warning: must love garlic.

This dish serves 1, but can easily be modified to serve more.

Some Soba noodles are gluten-free (check package). They are made from buckwheat and metabolize much more slowly than most carbohydrates, which makes them ideal for diabetics and health-conscious individuals. You can pick them up at your local japanese market or health food store.

If you don't have any chicken leftovers on hand, Marinate chicken breast tenderloins or sliced breasts in some sesame oil, chopped up garlic, sake or rice vinegar, sugar, salt and pepper for 4-24 hours. Cook in nonstick skillet.. adding a bit of soy sauce and sake/wine halfway through the cooking.

This sauce can be used on any noodles with just about any vegetables you like. Enjoy :)

Submitted by VALKYRIA-

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

Submitted by JENNLOVE

Lemony coriander and smoky cumin pair perfectly with sharp Cheddar in this grown-up spin on scalloped potatoes.

Submitted by SP_STEPF

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

A yummy way to cut the calories, not the tradition.

This recipe sings of the fall and early winter harvest.

Submitted by CHEF_MEG

I know it sounds weird: chocolate cake and tofu, together? It's so tasty, and a much healthier way to eat cake!

Submitted by MEHICKS

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