3,880 fan recipes

Fat-free carrot cake made with yogurt, egg substitute, and wheat germ instead of oil and eggs. Topped with a light cream cheese frosting spiked with almond extract and lemon.

School cafeteria cheese bread with American cheese rolled into soft yeast dough like a jelly roll. This scaled-down version of the classic school lunch favorite bakes golden in 30 minutes.

No-bake holiday almond treats with vanilla wafer crumbs, pumpkin puree, amaretto, cinnamon, and ground almonds. Rolled into balls and coated in toasted almonds.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Easy New Orleans-style okra gumbo with bacon, tomatoes, the holy trinity, and optional shrimp. A quick Cajun stew served over rice without a roux.

Italian crockpot chicken with mushrooms and sherry. Browned chicken, sauteed onions and mushrooms, deglazed sherry pan sauce, slow-cooked low and served over rice.

Corn and cheese muffins made with corn muffin mix, cottage cheese, and sharp cheddar. Five ingredients, one bowl, and ready in under 45 minutes.

Indian-style lamb with sweet potatoes is a one-pot braise of minced lamb, garam masala, ginger and garlic simmered with sweet potato and kale. A light, low-fat curry-style dinner in under 30 minutes.

Bread machine pizza crust made with bread flour, butter, and dry milk powder. Use the dough cycle, shape, rise, and bake at high heat for a crispy base.

Everyone loves my hearty ground beef and bean chili!

Browned chicken and Italian sausage simmer with peppers, zucchini, and mushrooms in a tomato-herb sauce that practically cooks itself in your crockpot.

Rotini and kidney bean casserole layered with canned tomatoes, bologna, onions, and tomato sauce topped with parmesan. A hearty, budget-friendly baked pasta dinner.

A scrumptious cake that is sure to be a hit at a bake sale or Christmas dinner!

A moist, warmly spiced Bundt cake made with yogurt and applesauce instead of heaps of butter. Loaded with raisins, cinnamon, and cloves, then drizzled with a tangy yogurt glaze that seals the deal.

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.

This stacked tostada layers crispy baked tortillas with spiced ground beef chili, kidney beans, and melted mozzarella and Monterey Jack. Cut into wedges like a Mexican lasagna.