(252 results) Chef Meg's Original Recipes
Back to Healthy Cooking With Chef Meg
These hunger-busting bars are ready in a snap, and they're perfect for a hike or an after-workout snack.
If you like jalapeno poppers, you'll love this recipe! The spicy pepper mellows out a bit as it cooks.
A perfect oven to table dish that can be easily adapted to suit your pantry and palate.
A Chinese takeout favorite, with a fraction of the salt and fat.
Your favorite takeout side dish, made healthier at home in less time.
Serve this comforting Hungarian classic with steamed brown rice and spinach or over whole-wheat egg noodles.
This sauce pairs well with your favorite Asian dishes.
We swapped shrimp for crab in this Chinese takeout favorite to save sodium and money, but we didn't skimp on flavor!
This no-cook treat is a quick way to satisfy a craving for chocolate and cheesecake.
Turn healthy staples into a quick weeknight dinner for one.
This version of a classic French comfort food is lighter on fat but heavy on flavor.
Your entire dinner will be waiting on you when you get home with this meal.
Spice up an Italian classic, and have it on the table in half the time!
All the flavor you crave, in macaroni and cheese form to keep your fingers clean!
This creamy, delicious soup will become your new favorite comfort food.
Those rotisseries chickens from the supermarket are a busy cook's best friend. When you have time to plan ahead, make your own--in your slow cooker!
The perfect way to serve leftover chili.
This make-ahead breakfast is perfect for busy mornings or Sunday brunches. And it has half the calories and 1/3 the fat of the original.
Stretch your party budget by turning pricey smoked salmon into a tasty dip! It's ready in no time and is sure to impress your guests.
A healthier, updated take on the '70s party food classic. These are quick to prepare and easy on both your wallet and your waistline.
These cut-out cookies are a stand-in for gingerbread. Their sweet cinnamon taste is a nice change from the strong spices often used in holiday cookies.
No forks needed! These sweet, crunchy and buttery hand pies will have you licking your fingers.
This sweet sauce is perfect on roast pork, chicken, or salmon.
Dress up your green beans. Miso is a perfect replacement for butter in most sautéed dishes and offers a nice earthy, salty note to the beans.
You will be so surprised when you taste this dish! To balance the sweet potatoes, we've added celery root, chives, and garlic, plus a dab of Greek yogurt and butter.
If you don't like beets, give the golden variety a try. Not only will they not stain everything they touch, but they are sweeter. Combined with chewy farro, a tangy vinaigrette and salty Parmesan, this makes for a light supper or substantial side.
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!
Take the pumpkin beyond pie. Roasting a pumpkin in wedges cuts down on cooking time, and makes for a fun and tasty side dish.
Ditch the condensed "cream of whatever" soups and make this instead. You only need 10 minutes of hands-on cooking time for a filling yet light bowl of comforting soup.
Onions are often part of the chorus in a dish, but this time we're bringing them to center stage. This is the perfect fall side dish to serve with pork tenderloin or roasted chicken.
Pair onions and sweet potatoes with tangy blue cheese and crunchy walnuts for a stand-out side dish.
This hearty soup is perfect for when there is a chill in the air, and you want dinner waiting for you as you walk in the door. NOTE: You must soak the beans overnight.
What? Canned tomatoes in a tomato sauce? Yes, that's right. Garden tomatoes are only available for a short time, but crushed canned tomatoes are on shelves year-round and packed with flavor.
I don't know a kid who doesn't love the combo of cheese and barbecue sauce. This dish is a swap on mac-n-cheese and BBQ chicken that's quick and grown-up approved.
Smoky cumin-rubbed pork gets topped with spicy sweet sauce for a quick weeknight meal.
When you're craving something crunchy but don't want the added fat, whip up a batch of these chips. You will not need any special equipment for this recipe, just a couple of brown paper bags.
Perfect snack for school lunches, after school or work snacks, or as a side dish with meals.
Sweet and crunchy, you'll never believe these chips were made in the microwave. They'll become your new favorite savory snack.
This hearty yet better-for-you dinner is perfect for a camping trip, a cookout with friends, or just dinner on a Wednesday night.
This recipe was created for kids, but adults will crave a slice, too. I like to add hot pepper rings for the grown-ups!
Start with this simple but flavorful recipe, then add in anything you'd like! Try it with fresh herbs like chives, cilantro, rosemary, or thyme.
Chewy, homemade flatbread makes any meal seem special. Use in place of pitas, bread, or crackers!
Topped with lean, juicy flank steak, this salad is a delightful late summer supper. Marinate the steak in the morning and dinner will be ready in a flash at night.
We re-created one of our favorite regional specialties: the Philly cheesesteak.
Call it a parfait, call it a sundae, call it anything you want. Just call on it at snack time.
This meal is fast and fun, a great way to spice up a dull morning and bring a brunch favorite to the work week.
Creamy cole slaw pairs well with fried chicken, but who needs all that mayo? This one uses Greek yogurt and a healthier mayo, plus a few other secret ingredients.
You will think you are dining in a screened in-porch with the colonel as your host when you bite into this pan-fried chicken.
What's the secret to moist and flavorful chicken? Poaching it! Chicken breasts contain very little fat; this method keeps the meat from drying out.
You will love this low calorie easy summer recipe for a small sweet cool treat from your freezer.
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.
You will never guess that the dressing is oil free and packed with 3 cups of greens, zucchini, and avocado! I call it great green dressing.
Use this spice blend on any grilled meat or fish: try pork, steak, shrimp, or even salmon! You will want to make a big batch of the spice rub to always have some on hand.
Choose summer's ripest peaches for this refreshing lemonade. It's ready in no time--you can keep the skins on the peaches, which speeds up prep work.
This refreshing and not-too-sweet beverage is almost too pretty to drink. Almost!
This tea is ready in no time, and it turns any afternoon into a special occasion.
A budget version of the rustic Spanish favorite. An herbed-citrus olive pesto adds color and intensifies the flavor.
Who says you have to serve fajitas in a flour tortilla? Instead of serving peppers in the fajitas, I serve fajitas in a roasted pepper!
It looks like jam, but it's bursting with whole fruit and thick enough to eat with a fork. Serve over pork roast, on top of yogurt or cottage cheese, or on your morning toast.
Whether you make these on the grill or in the oven, these quick-fix potato packs are mom's best friend. No mess, no clean-up, and only 5 minutes to prep!
This sauce does double-duty: grilling glaze and dip.
Watermelon is a favorite summer dessert, but it makes a lovely salad, too. Here, creamy citrus dressing pairs with the sweet melon and crunchy celery.
Scones are perfect for weekend house guests, hostess gifts, or picnics. Traditionally made with loads of butter and cream, mine use far less butter--and whole-grain flour.
This sauce hails from Argentina, a country that's known for tasty grilled meats. Pair this with grilled beef, pork, chicken and even fish. It's also a great dipping sauce for grilled vegetables and whole-wheat bread.
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.
This creamy, tangy dip does double duty: with mint, it's a perfect pair with Greek fare; with coriander and cumin, it cools down spicy Indian curries.
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.
A fool-proof guide to great grilled chicken.
I combined all my favorite Greek ingredients, layered them in a dish and created a dip that's a hit at parties or family game night.
This Southern staple gets a dose of fiber--with half of the fat of the original. Make a double batch over the weekend and freeze for the busy weekday mornings.
As the sweet grapes, creamy cheese, and hint of salty fish hit your mouth you will fall in love with this quick and easy appetizer.
Sweet and tangy oranges pair perfectly with rich, salty miso.
No, you did not just walk into a fancy restaurant. You can make this springtime dish in your own kitchen--in mere minutes!
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.
Who said finger food is unhealthy?
This versatile spread can be used as a dip, filling for burritos, or as a boost of protein for quesadillas.
Start the week off right with sweet and creamy slow cooker oats for breakfast. The evaporated milk adds such creaminess that you'll think you're having pudding for breakfast.
Nestle eggs into a spicy tomato sauce and bake them for a light and easy supper. Serve over pasta or with crusty whole-wheat bread for dipping.
Not only is this dish pretty on the plate, it's quick and easy to make.
Use this to dress your salad or as a dipping sauce for cut vegetables. Don't like cilantro? No problem, just swap it out for Italian parsley or dill.
Even kale needs some love. Massaging an acid-based dressing into the fibrous green leaves tenderizes them, making the healthy vegetable more palatable in its raw form.
Vinaigrettes are perfect as salad dressing, a dipping sauce for steamed vegetables, and a marinade for lean cuts of meats.
Ditch the toaster pastry. They're loaded with sugar and fat--and not much else. My hand tarts are full of fruit, and if you make them ahead of time your kids can grab them and go.
Soy substitutes are so convincingly delicious that no one will know this isn't real chorizo. Bonus: This dish has zero cholesterol!
Boiled eggs is a misnomer; the best boiled eggs are simmered gently then steeped to keep them tender, not rubbery.
Cold, it crunches and pops in your mouth with a bold, nutty taste. Hot, it becomes smooth and more mellow. Either way, buckwheat (kasha) is a healthy, hearty breakfast.
Brown rice that's ready when you are--and packed with flavor
Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.
Biting into a perfectly crispy fried shrimp is so satisfying. The 10 grams of fat per serving? Not so satisfying. This dish has all the crunch, with much less fat.
Eat as a side salad or add two grilled scallops and a slice of grilled whole-grain bread for a meal!
Sweeten up your morning grapefruit by baking it! This easy dish will make a grapefruit lover out of you.
Try this spicy Asian paste in your slow-cooker stews, broth based soups, or combined with yogurt as a zippy sandwich spread.
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!
Save money and time with this Chinese food makeover.
Roasted peppers and almonds pair with fresh parsley in this tangy Spanish-inspired sauce.
Want to know the secret to great chili? Start with great spices--and skip the packets at the supermarket, which are full of sugar and salt. Make your own to save money and skip the salt.
This seasonal salad is ready in a flash. You will love the softness of the greens with the crunch of the radish and pomegranate.
By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.
A light and minty holiday cookie!
The secret to this hearty vegetarian chili is butternut squash. It holds its shape and adds a layer of flavor and sweetness.
Are you looking for a quick, easy, and zero calorie gifts from the kitchen idea for the holidays? This one is my all-time favorite.
This creme brulee recipe is full of flavor not fat--perfect for a dessert on a chilly evening.
Save money and increase nutrition in your burgers. The secret ingredient? Lentils!
This salad is full of distinct, strong flavors. It's a great way to get new greens onto your plate.
I love this spread this over whole wheat toast for breakfast with nut butter or to thicken my fall soups. My son Josh loves it with bananas. You won't believe I didn't add any sugar!
Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms.
Corn pudding is a Southern favorite, but boy is it heavy. I lightened it up and pumped it up with vegetables. This dish has 4g fiber per serving!
Satiate your craving for chili dogs with this tasty dish.
This dip is so easy but looks fancy. Experiment with different colored peppers and flavors of salsa and hummus to change up each batch.
You and your family will love these super easy pretzels. The dough only needs 5 minutes to rest so from start to finish, this snack is ready in a flash.
This simple and delicious appetizer is very festive--red and green for the holidays.
Think outside the pie! This pumpkin smoothie is a sweet and healthy treat that kids will love.
This almond shortbread recipe replaces my mom's buttery shortbread. My new and improved version has less than half the calories and fat.
Did you know that watermelon rind was edible? It is--we use a vegetable peeler to remove the outer layer first, then we pickle it!
Keep summer's freshest green beans around a bit longer by making quick refrigerator pickles.
Think you don't like beets? You'll love these tangy pickled ones!
Pickling is a great way to extend the season. The basic pickling mix can be used for just about any vegetable.
Tostadas top tacos in our book: This knife-and-fork meal lets you pile on more (healthy) toppings!
Ever tried turning zucchini into "pasta"? With a vegetable peeler, it's easy to create ribbons of squash.
Take some help from the store: Feta and pesto dress up grilled zucchini.
Caponata is a Mediterranean vegetable stew. Eat it as is, or atop toasted whole-wheat bread or pasta.
Tahini replaces mayonnaise for a creamy texture and adds a tangy flavor, plus some fiber, protein, and calcium.
It'll be our little secret that this recipe isn't high in fat. It's so creamy no one will ever know!
This crunchy cole slaw is a healthier version of that summer favorite: ramen noodle salad. Two servings of vegetables in every portion!
This salmon dinner is worthy of a restaurant. Only you will know you're doing something great for your heart in every bite!
This meal tastes of springtime, and it's light enough that it fits into a heart-healthy diet.
This recipe was inspired by moussaka, eggplant Parmesan and lasagna. The result is a light and tasty meatless meal that makes any night a special occasion.
We tend to think of herbs as garnishes, but parsley takes a starring role in this fresh pesto.
This veggie stock has a stronger, richer flavor than most.
Just like Chef Meg's mom (who was from Britain) used to make!
This is Chef Meg's take on a turkey reuben!
If you want a stock packed with flavor, this is the one to make. Change it up: Add ginger for Asian-style stock and garlic for Italian flair.
Chicken and beef stocks are easy to find on store shelves, and many of them taste almost as good as homemade. It's a bit trickier to find seafood stock, and I've never found one that I really like. Thankfully, making your own is fairly easy.
One bite and you're transported to Louisiana!
A hot brown is a Southern classic: An open-faced turkey sandwich is topped with a cheesy sauce, bacon and tomatoes. This one's a lot lighter, but you'd never know from the taste.
I love enchiladas! These are full of vegetables in addition to the cheese and creamy sauce. Each one has a full serving of veggies, plus almost 20% of your daily fiber.
These cookies are packed full of whole grains and fiber to fill you up and keep you satisfied. They're great for snacks and suitable for those with diabetes!
I love a good sandwich, one that's so big you have to smash to fit into your mouth. This one is big on flavor, light on fat!
Make these rolls at night and pop them in the microwave (about 20 seconds) or toaster oven (on low) until warm. Pair them with a banana or apple, a peeled hard-boiled egg, and a cup of milk, and breakfast is ready to go in two minutes flat!
This soup is packed with flavor yet low in fat. You can customize it with any vegetables or protein you have on hand.
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.
What a sweet warm treat for a cold afternoon!
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.
This dish is perfect for busy nights.
Families have gone to war over chili recipes! I love a thick, meaty chili with loads of beans and vegetables. Thankfully my family agrees!
Garlic is good for more than keeping away vampires. It's also quite good for you and full of flavor. Roasting garlic mellows its flavor and gives it a creamy texture.
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.
This dip is great for a midday snack alongside vegetables or whole-grain crackers or as a cold sauce for sandwiches. This version is full of vegetables and fresh herbs instead of beans.
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.
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.
This light recipe is great for lunch, supper, or both. It serves eight, so cook once and eat twice!
A lighter take on a pub favorite! For extra veggies, top with chopped tomatoes.
This quick and easy meal is a hit with kids. If they can't tolerate spicy foods, reduce or omit the sriracha.
Looking for a simple curry that's flavorful but not too hot? This hearty stew fits the bill.
This simple and delicious appetizer is very festive--red and green for the holidays.
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.
As simple, sophisticated hors d'oeuvres.
This quick and easy appetizer will be a hit at your next party. We think it would make a great sandwich or salad idea, too.
Perfect for your next party--or turn any snack into a festive event!
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.
I love to use unsweetened cocoa powder in rubs for pork. It offers a great depth to the flavor.
This pie crust has a crunchy addition: pepitas, or shelled pumpkin seeds. They add a nice nutty flavor.
I love to increase the nutrition of baked goods by adding whole grains. That's the secret to these pecan tarts.
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.
After one sip of this savory pumpkin soup, you will be surprised to find it packs a little heat.
A double-hitter: Each portion has almost two servings of vegetables.
Rich and creamy, this risotto is full of whole grains and vegetables.
Try using an English Cut Beef Roast. It is economical and flavorful. This cut of meat comes from the shoulder or neck area of the animal.
Slow cookers aren’t just for meat! This is a tasty, affordable one-pot vegetarian meal that’s filling and perfect for your slow cooker.
Panzanella is an Italian salad that can be found on trendy bistro menus in the hot summer months. This salad was invented when times were tough, as a way to use up stale bread.
Sweet summer corn gets a tangy twist.
In summertime, I like to use this stone fruit salsa over fish or chicken, or as a topping for Greek yogurt.
Gazpacho is one of my favorite summer meals, and it's no coincidence that it's also one of the easiest to make. It's simply a chilled, usually blended vegetable soup of Spanish origin.
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.
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.
These are great. Even my kids love them. Serve on a whole wheat bun and you have a tasty , healthy meal.
update: After making these again, I changed the servings from 4 to 6. Still a good size burger, but a better serving size.
The only turkey recipe you'll ever need--no basting necessary.
A steakhouse quality supper ready in under 10 minutes!
This is a great kids’ meal, or cut each quesadilla into eight pieces for an appetizer.
This recipe is part of "The SparkPeople Cookbook." Order your copy today! This was an excellent member-submitted recipe that required very few tweaks to improve its healthy profile.
We've bumped up the nutrition--and kept all the flavor--of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.
These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat in these, and the whole-wheat flour and flax seed add fiber.
Take some help from the market if you're not an experienced baker. A spice cake mix and a can of pumpkin become a tasty, easy-to-make cookie.
Instead of reaching for fried chicken or frozen chicken nuggets, turn to these spicy, crunchy ones instead.
My dip has all the flavor of the original, but it's much easier on the waistline. I prefer to eat this "dip" with a fork or raw vegetables.
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!
Skip the drive-through and serve these instead. Split one open, pop in an egg cooked your way and even some shredded cheese. Make a batch on the weekend and keep handy for hungry teenage boys (and their parents)!
With this dish you get a serving of fruit in every portion. Dice the orange if you prefer smaller pieces and�if you�re feeling creative�use a vegetable peeler to create curls of orange zest.
Need to get dinner on the table in under 30 minutes? This recipe makes that happen.
The perfect soup to warm your belly on a cold night or soothe you when you're sick.
While a salmon burger at a restaurant can cost more than $10 each, you can make four for less than that amount!
These meringues are a fun treat when served with low-fat vanilla ice cream and fresh fruit.
Serve these holiday cookies with a cup of tea or lowfat vanilla ice cream.
"Vanilla extract" usually isn't made with real vanilla. The good news is that it's really easy--and affordable--to make your own.
Chef Meg's Beef Roast becomes a full dinner, complete with two servings of vegetables.
This is a great basic to always have on hand! Instead of spending money on expensive, oil-packed sun-dried tomatoes, make your own.
Instead of a whole pie, try making bite-size tarts. The diminutive desserts cook quicker and are automatically portion controlled. Plus, they're easier to make for a crowd, and there's no need for a fork and plate.
This almond shortbread recipe replaces my mom's buttery shortbread.
This an easy, affordable recipe that will impress your guests.
So good, you'll think someone brought home takeout!
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.
These onions add flavor to any dish, from soups and sandwiches to stews and dips.
Gravy gets a bad rap, but this tasty sauce can be made with almost no fat.
Use leftover roast beef to make this quick, hearty, healthy soup.
Whole wheat bread gives this side staying power. The fruits and vegetables bulk up the dish, so a little goes a long way. A bit of turkey bacon adds another layer of flavor without adding many calories.
This recipe sings of the fall and early winter harvest.
Chef Meg shares a secret for getting the perfect grilled sandwich!
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.
Tired of the same old red sauce from a jar? Try this instead.
Serve this creamy rice dish as a side with roast chicken or pork, or increase the serving size for a vegetarian entree.
Tapenade is a traditional sauce or condiment from Provence, in the south of France. It adds a punch of flavor for very few calories. You can buy premade tapenade, but you'll spend more money and be consuming more sodium than if you made it at home.
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.
This is a great meal for a busy night--for some added fun, leave the forks in the cabinet and bring out the chopsticks!
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.
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!
This recipe sings of the fall and early winter harvest. Take advantage of the local farmers market and buy whatever root vegetables they have. I like a bite to the vegetables, so I drizzle a small amount of balsamic vinegar over the vegetables while they are still hot.
This side dish is quite affordable: about 60 cents a serving for the vegetables!
Toss the canned cranberry jelly and use this homemade version instead. It's ready in no time, and it's full of healthy fruit!
After you've roasted a chicken or turkey don't throw away the bones. They can be used to make homemade, low-sodium stocks, which can add flavor to your healthy, home-cooked meals.
What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! From "The SparkPeople Cookbook: Love Your Food, Lose the Weight."
Chef Meg used a member's recipe to create these Crispy Yogurt and Berry Parfaits. Traditional marshmallow-cereal treats are madeover with whole-grain, fiber-rich cereal, then layered with fruit and yogurt for a healthy dessert.
This is a great recipe when the garden is overflowing.
This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.
These sophisticated popped are stuffed with creamy Gouda cheese, a bit of bacon, and tomatoes.
Chef Meg lightened up a picnic and potluck favorite! Her secret ingredient (shh, don't tell!) is pickle juice.
We cut the grease and used reduced-fat string cheese to re-create a pub favorite.
Making homemade stock is so easy! It's a third the price of buying it in stores.
My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.
Try this inexpensive and fresh version of a chicken casserole--no need for processed soups or sauces!
This is a great recipe for summer, when you have a surplus of zucchini in the garden. Double or triple the batch and freeze them for quick and healthy breakfasts.
This is a great dessert that's delicious when strawberries are in season.
This protein-rich vegetarian recipe is simple to make and tasty to eat!
This dish inspired by Costa Rican spices seems exotic, but it uses spices and ingredients you already have around the house: coffee, cocoa and cinnamon. You'll wonder why you've been relegating these flavorings to dessert!
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!
Turn leftovers into a tasty movie night meal.
Ditch those packets from the supermarket, and whip up a batch of this simple, tasty taco seasoning!
This traditional Mexican sauce is spicy and goes well with Chef Meg's Cocoa-Crusted Pork Tenderloin.
Tostada means toasted in Spanish, and in this simple recipe, Chef Meg makes a crunchy, crispy, chewy, cheesy tostada using leftovers from her Slow Cooker Provencal Chicken and Beans dish.
This is a great recipe to use as a basis for plenty of meals!
This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season. Chef Meg was inspired to create this meal after a trip to the farmers market. Be creative and use whatever vegetables you have on hand!
This recipe is part of "The SparkPeople Cookbook." Order your copy today! Cooking fish or chicken in parchment-paper packets is a technique known as en papillote.
Forget buying packets of seasonings. They're expensive and often full of salt. Save sodium and money by making this easy herb blend. Use it in sauces, soups, stews, on meats... anywhere you want to add Italian flavor without fat or sodium!
Think you dislike beets? Not after trying this recipe! Roasting brings out the beets' natural sweetness, and the feta offers a nice, salty contrast.
Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach and crunchy toasted almonds.
Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker. You can also add shrimp during the last 20 minutes of cooking. If the dish is a little too spicy for the kids, add 1 Tablespoon of plain yogurt to their serving. Serve with a glass of milk and a cucumber salad.
This one-dish meal is great for a weeknight meal or as a appetizer for a party.Serve it with steamed broccoli or a green salad.
All the taste of a loaded baked potato, in a hearty soup.
There is room for red meat in a healthy lifestyle. The key is choosing lean cuts and healthful cooking methods.
This sauce is great on grilled meats, and it makes enough for two meals. Try it on cooked pasta or roasted vegetables.
Perfect for breakfast or a quick snack.
Citrus and cilantro dress up grilled fish.
Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.
This recipe is part of "The SparkPeople Cookbook." Order your copy today! This salad is even better the longer it sits in the fridge, so we love to make a big batch of it and eat it throughout the week.
