Megs Buttermilk Recipes

5min prep 20min cook
Makes 17 large cookies

This is Chef Meg's take on a turkey reuben!

Just like Chef Meg's mom (who was from Britain) used to make!

This traditional Mexican sauce is spicy and goes well with Chef Meg's Cocoa-Crusted Pork Tenderloin.

Chef Meg turned a member-submitted dish into a slow cooker meal that's easy yet exotic!

Using lowfat buttermilk and dry ranch dressing mix for big servings of tasty dressing - a serving would be 1/4 cup! I like a lot of dressing and don't care for vinegar all that much.

Incredibly light and fluffy whipped potatoes, with a tang of buttermilk.

Bananas and low-fat buttermilk give this old favorite its moistness and help lower the fat.

Low-fat buttermilk adds flavor and keeps this cornbread moist.

Impossibly delicious buttermilk pie!

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.

Sandwiches so good, you'll think someone brought home takeout from your neighborhood deli!

Chef Meg's Beef Roast becomes a full dinner, complete with two servings of vegetables.

Tired of the same old red sauce from a jar? Try this instead.

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.

Chef Meg's homemade and natural ricotta cheese is easy to make and a fun project for someone who likes to cook.

Scrumptious Spinach Quiche, light as air.

This is one of my favorite dressings and it's not too bad on your calorie budget. Enjoy!

This is a heart-healthy, lower-calorie pancake. The addition of whole wheat only improves the flavor!

Makes 46 mini-muffins - great for a snack

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.

This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium!

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.

Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion!

Chef Meg shares a secret for getting the perfect grilled sandwich!

Served hot by itself, with your favorite vegetable dish or even a stew. IMy husband enjoys cold cornbread crumbled up in a large glass with buttermilk poured over it served with a spoon for a snack or meal. He says, "It's Yummmy!"

Ready to bake in 15 minutes