Try a two for one: The next time you are turning on the oven to 375 degrees, roast the squash, cool it slightly, peel and package to freeze. You'll have butternut squash on hand whenever you need it, and you can have dinner on the table in no time!

Submitted by CHEF_MEG

Super fast!

Submitted by PEACHBOYSMOM

This is my go-to dressing. I use it on everything from steamed veggies to salads and sandwiches.

Submitted by SP_STEPF

I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.

Submitted by CHEF_MEG

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

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

Submitted by PISCESWOMAN87

Submitted by ALISONSLP

By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.

Submitted by CHEF_MEG

Though we loaded up on the veggies, we didn't skip on the good stuff!

Submitted by SP_STEPF

I fell in love with tzatziki the first time I tried it and was on a quest to find the recipe that included those ingredients that pleased my particular palate best. This recipe is low-fat, high-protein, nutritious, smooth, Mediterranean, refreshing, light, and hopefully the best you've ever had!

Submitted by KEEPITMOVING

Submitted by LUVOFMYLIFE1