These salmon burgers are a unique and delicious spin on a familiar favorite. The Asian-inspired homemade coleslaw is super easy to make and tastes great.

Submitted by GORTONS_RECIPES

This is my version of chicken noodle soup that I make whenever I have a leftover roast chicken carcass from the night before. Simply pick off any remaining chicken meat and the rest will fall off the bone after simmering. A great way to get an extra meal squeezed in.

Submitted by CRITTERD

The perfect soup to warm your belly on a cold night or soothe you when you're sick.

Submitted by CHEF_MEG

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

Submitted by CHEF_MEG

Save money and time with this Chinese food makeover.

Submitted by CHEF_MEG

This taste just like the burbon chicken you get at mall food courts...but much healthier

Submitted by CHRISTEN83

http://whatscookingamerica.net/Poultry/CoqAuVin.htm

Submitted by RACERXGIRL

Roasted peppers and almonds pair with fresh parsley in this tangy Spanish-inspired sauce.

Submitted by CHEF_MEG

I am known for my pancakes, so trust me on this one!

Submitted by AMROZ123

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 recipe makes quite a bit, so you can take half of the remaining chicken mixture and sauce and make soup. See "sour cream chicken enchilada soup" that I also submitted.

Submitted by SKEYDOO

Even a lunch portion of fettuccine Alfredo has 800 calories and 48 grams of fat. Mine has less than 1/2 the calories, 1/5 the fat, and plenty of veggies, too.

Submitted by CHEF_MEG

Chef Meg Galvin turned this member-submitted recipe into a hearty entree that's bursting with flavor by reducing the amount of oil used and changing some of the cooking techniques to maximize taste.

Submitted by CHEF_MEG

What a treat these burgers are! I love how the tangy flavor of the sauce and the peppery notes of the greens play off the savory burger.

Submitted by CHEF_MEG

Cookbook creator says: add water chestnuts

Submitted by SP_STEPF

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

Submitted by PISCESWOMAN87

This is my basic Sweet & Sour stir-fry recipe. I cook this for us fairly often but it is also very versatile and can be easily altered to suit your particular needs or taste. If you like the sauce sharper add more vinegar, if you like it sweeter add more sugar. This recipe is low-sodium, but if you would prefer, you may use regular ketchup and add salt or soy sauce to your taste.

Big Batch Variation: I often do a variation of this recipe in a large batch for family get-togethers. When I’m cooking this for a lot of people I usually cook my sauce first in a big heavy stewpot or dutch oven on the stove. The only difference in the sauce for the big batch is that I add a can of low sodium chicken broth (or homemade) and double the rest of the sauce ingredients, especially the cornstarch, to thicken the extra liquid. I leave the sauce on low in the stew-pot and fry each ingredient separately in my frying pan, adding each one to the stew-pot as I go. I start with the meat until it’s completely cooked and golden brown, then move on through each of the vegetables until everything is cooked and warming in the big pan. I usually do dense vegetables first and delicate ones last to keep the latter from getting overly abused and over done.

Substitutions: You may substitute chicken or even meat-balls made with ground beef or turkey for the pork. If using meatballs cook them separately ahead of time and add them to the vegetables with the pineapple chunks until everything is evenly hot. Preheat the meatballs in the microwave or oven if necessary. I have often done a super sweet version of sweet & sour meatballs for cocktail parties, but it’s not healthy enough for an every-day meal. (You use a little more ketchup and vinegar, and a lot more sugar until the sauce is almost a glaze or syrup.) You may substitute green onions for the regular onions but they cook quicker so add them after the green peppers have had a chance to cook a bit.

Additions: Other additions that work well with this recipe include broccoli, celery, bok choy, zucchini, other sweet peppers, mushrooms, cashews or peanuts. If you add nuts they should be stir-fried too along with the other vegetables to improve their texture.

Submitted by BLUEJEM

Warm meat, gooey cheese, and grilled vegetables--what's not to love about a Philly cheese steak? How about the more than 1,600 calories in each one! This take on the classic skimps on fat but not flavor.

Submitted by CHEF_MEG

My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.

Submitted by CHEF_MEG

10 servings. Can freeze leftovers in separate portions for later use.

Submitted by IRISHRUTTER

Tastes great easy low in fat and calories LOW FAT LOW CAL GLUTEN FREE

Submitted by KIVALOVESRICKY

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

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

Submitted by SP_STEPF

I adjusted the recipe to lower the fat and calories.

Submitted by KASIBUG

This homemade soup is ready in 20 minutes but tastes like it cooked all day. We won't tell if you don't!

Submitted by SPARK_RECIPES

Who said finger food is unhealthy?

Submitted by CHEF_MEG

Hearty Vegetable Beef Soup

Submitted by DONNATMANN

Hearty Vegetable Beef Soup

Submitted by DONNATMANN

My entire family loves this recipe. It's wonderful on a cold day.

Submitted by SHELMIKLIS

You've never used ramen noodles like this before. Try this in place of traditional Kugel.

Submitted by COCOH23

Growing up in the South, sausage gravy was a staple on our breakfast table, so I wanted to create a healthier version--with a secret ingredient.

Submitted by CHEF_MEG

I can't get enough of this easy recipe; it's ready in 15 minutes!The still-runny egg yolk adds a creaminess to the sauce and perfectly mixes with the spinach.

Submitted by SP_STEPF

Cabbage is a good source of Vitamins A & c, and fiber. It helps to prevent cancer and is low in calories. Cabbage tastes best and is most nutritious when eaten raw or cooked for a short period of time in a small amount of water.

Submitted by JAMBIST

This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.

Submitted by CHEF_MEG

This is a great way to use leftover brown rice; it makes a satisfying and delicious meal.

Submitted by CRAFTYWANDA

This tasty clam chowder has lots of ingredients but it's very easy to make. Patterned after the Rhode Island Red Clam Chowder the Portuguese popularized.

Submitted by SMYLEERED

This is a low carb adaptation. There are no potatoes in this particular recipe due to my low carb lifestyle. It is tasty. You may add sour cream as a garnish.
There are many substitutions to be made to this basic recipe. Have fun playing around with it!

Submitted by JOEKNEE

Making homemade peanut butter is easy, as long as you have a good blender or food processor.

This is THE most popular recipe on SparkRecipes. We've added more vegetables and reduced the sodium drastically to make it even better.

Submitted by CHEF_MEG

A perfect and spicy way to use up leftover chicken breasts.

Submitted by WIFEANDMOM

Serving size is 1/5 of the recipe.

3 WW points per serving

Submitted by BUN3KIN

Submitted by REGGEED

An experiment with leftovers yields a delightful, filling vegetarian meal.

Submitted by SP_STEPF

Rich and creamy, this risotto is full of whole grains and vegetables.

Submitted by CHEF_MEG