(26 Recipes) Chef Meg Recipes

Very Good 4.1/5
(143 ratings)

Most pasta salads are heavy on the pasta and light on everything else. This version, which can be served warm or cold, includes a hefty portion of vegetables--both spinach and tomatoes.Submitted by: CHEF_MEG

Very Good 4.2/5
(106 ratings)

Chef Meg added flavor with parsley and capers to cut the salt, reduced the cooking time and used hearty plum tomatoes instead of canned. Submitted by: CHEF_MEG

Very Good 4.4/5
(71 ratings)

While Chicken Parmesan is traditionally fried, this lighter version is delightful atop a hearty green salad. Submitted by: CHEF_MEG

Very Good 4.6/5
(5 ratings)

You'll forget all about beef burgers once you try these. Serve with half a pita pocket, sliced tomato, and mixed greens for a quick and tasty dinner. Salty and rich feta is mixed with lean ground turkey and Greek herbs for a juicy and delicious burger.

Incredible! 5.0/5
(1 rating)

Submitted by: MOSTEDGAARD

Incredible! 5.0/5
(1 rating)

Submitted by: EADAMUK

(no ratings)

See Chef Meg's videoSubmitted by: LOLOUTE

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If you like to cook from scratch, Chef Meg's homemade and natural ricotta cheese is a fun recipe for you to try. It's 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: JOANNINE

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Submitted by: DOBBYM

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Submitted by: FITMOM411

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http://sparkpeople.com/chef_me
g_aug_09.pdf is the link to the original recipe. Hers indicates fewer grams of fat - I calculated 1/4 cup of peanut butter to be 6 TBSP, that's probably why.Submitted by: PATTIFC

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Submitted by: ALICIABH

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I made a few changes to Chef Meg's cottage pie.... Submitted by: MNJONES2

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Based on Chef Megs oven fried shrimp, but didn't want the calories for the sauce Original recipe here:
http://recipes.sparkp
eople.com/recipe-detail.as
p?recipe=1957565Submitted by: HAPPYRAMBLER

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Submitted by: OLDMAMA501

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Alternative to Chef Meg's recipe -- no avocados! Again, this dip has all the flavor of the original, but is much easier on the waistline. Eat this "dip" with a fork, baked tortilla chips or raw vegetables. Submitted by: ANGIETUNIE

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These were originally calzones but I saw a comment about making this with shredded lettuce and have decided to turn it into a Taco Salad of sorts.Submitted by: CHWABE

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Chef Meg's soup has been made over to make it completely vegan - and delicious! Submitted by: LEGALGRL

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Submitted by: DUKESWALKER

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This is a modification of Chef Meg's recipe that adds an extra can of diced tomatoes, and uses 21 (orig 24) ounces of boneless skinless chicken thighs instead of breast meat.Submitted by: MASCARAK

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This is a makeover of Chef Meg's Chicken Vegetable Casserole without the pasta.Submitted by: HALFANGEL

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Submitted by: WANABEHEALTHYG

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This is Chef Meg's recipe, with a few changes. Also, I wanted to see the nutrition info for 7 servings, Chef Meg's was calculated for 6.
I would like to spice it up or etc next time. Stay tuned for a revision. I served mine with hot sauce over brown rice the first time.


I used a 3.5qt slow cooker. Chef Meg used less chicken. I had 2lbs (32oz.) on hand v.s. 24 oz.
Submitted by: AKA639

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Took Chef Meg's taco soup and used all low sodium items. The beans I used dry and soaked and perpared them first and added a little more meat since the size of my package was 1.25 lbs. Submitted by: QUEENBMALYNN

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I was glad to find Chef Meg's Pumpkin Dip, but wanted a sweet version so here it is. I have been wanting something like this for my whole wheat English muffins and mini bagels in the morning. :)Submitted by: RUMBAMEL

(no ratings)

Submitted by: MSSTATECHEF