8,375 fan fan recipes

Pumpkin pie squares with a crumbly oat-and-brown-sugar shortbread crust and a fully spiced pumpkin custard. Bakes in one pan, cuts into 16 squares, and travels better than a round pie.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Tender chicken breast in creamy garlic sauce over egg noodles, topped with toasted almonds. Lighter 30-minute weeknight dinner.

Sweet corn kernels brighten up this lighter lasagna layered with ricotta and part-skim mozzarella for a vegetarian dinner that won't weigh you down.

Vegan oat waffles made with rolled oats, whole wheat flour, dates, and water. No eggs, no oil, no dairy. Blended smooth and cooked until crispy golden.

Yeast-free carob date bread made with whole wheat, buckwheat, and brown rice flour. Kneaded by hand and rested overnight for a dense, naturally sweet, low-fat loaf.

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Low-calorie carrot cake sweetened with fructose instead of sugar, loaded with grated carrots and pecans, spiced with cinnamon and nutmeg. A diabetic-friendly tube cake with less sugar.

Indian lentil sandwich spread mashes cooked lentils with coriander, cumin, turmeric, ginger, and garlic for a high-protein, low-fat vegan filling. Ready in 10 minutes.

If you love banana bread, you will enjoy this scrumptious low-fat version that is perfect for breakfast.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

This is a nice spinach rice recipe, low-fat, low-calories, very healthy!

Simple cold lentil salad with a zippy Dijon vinaigrette, fresh tomatoes, and herbs. A high-fiber vegetarian side that's budget-friendly and packed with plant-based protein.

Quinoa is getting more and more popular because it's rich in protein and fiber, and it's versatile to cook. This recipe uses both whole wheat flour and quinoa flour to give the pancakes extra protein and fiber, they are delicious as well. Use fruit sauce, jam or fresh fruits as topping, an ideal breakfast to start the day.

One of the recipes we found to use up the homemade leftover chili, it came out amazingly good, nice and crispy on top, very cheesy; the chili and other several kinds of sauteed fresh vegetables were delicious mixture, which gave the lasagna huge amount of flavor.

Pumpkin nut bread spiced with cinnamon and nutmeg, studded with chopped nuts and optional dried fruit. Tender quick bread that fills the kitchen with autumn warmth, perfect for Thanksgiving morning.