1,036 calorie recipes

Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.

Microwave eggplant with chopped tomatoes, green chilies, cumin, oregano, and melted Monterey Jack cheese. A low-calorie Mexican-inspired vegetable side dish.

Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.

Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.

Low-fat apple oat crisp with applesauce in the filling and a whole wheat oat topping with just a tablespoon of margarine. Only 85 calories per serving.

Mini almond cheesecakes with a ground almond crust, no-bake cream cheese filling, and fresh peach puree sauce. Light, frozen, and individually portioned.

Tomato and herb salad layers sliced ripe tomatoes over crisp lettuce with a chopped-tomato oregano vinaigrette. Fat-free, low calorie, diabetic-friendly side ready in 20 minutes.

Steam asparagus until tender but still crispy, then drizzle a reduced mixture that's made with apricot jam, red wine vinegar, cinnamon, and ginger. Absolutely easy and delicious.

I love this vegetable soup, I added two kinds of mushrooms, I am a mushroom's fan, it was still a great recipe.

Baby greens tossed with ripe mango and red bell pepper, dressed in a spicy ginger-raisin vinaigrette blended with cilantro and green chile. A bright, low-calorie salad bursting with tropical flavor.

Quick, easy and tasty. A delicious yet light dish that creates a complete dinner in one package and super easy to clean up.

Low-calorie broccoli omelet with cottage cheese and fresh herbs, started on the stovetop and finished in the oven. A high-protein breakfast that stays light.

Pasta with red clam sauce made from fresh littleneck clams steamed in white wine and fish stock, then tossed with tomato, basil, and oregano. Light, briny, and ready in 30 minutes.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Baked fish fillets with a Parmesan breadcrumb crust, garlic, and lemon pepper. Low-calorie, six ingredients, 30 minutes, and dinner for two is done.