4,037 fast food recipes

Italian vegetarian lasagna layered with sherry-sautéed mushrooms, zucchini, spinach, and bell peppers with a three-cheese ricotta-cottage-Parmesan filling. Lighter than meat lasagna, still hearty.

Vegetarian tomato soup with vermicelli pasta, carrots, celery, and basil in a rich stock. A hearty one-pot soup that comes together in 40 minutes.

Tangy sourdough bread made easy in a bread machine using sourdough starter, bread flour, milk, and active dry yeast. A simple recipe for a crusty, chewy loaf with that signature sourdough tang.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.

Red dragon pie is a vegetarian British-style shepherd's pie with adzuki beans and brown rice braised in tomato and herbs, blanketed with mashed potatoes and baked until the top browns. Hearty, meatless, freezer-friendly comfort food.

Low-fat spaghetti Napoli loaded with bell peppers, mushrooms, tomatoes, and basil. A colorful vegetarian pasta dinner that's on the table in just 20 minutes.

Spam Western bean soup: a tangy sweet-sour tomato broth with pinto beans, carrots, chili sauce, and cubed Spam. Pantry-friendly comfort, ready in an hour from a stocked cupboard.

Turkey meatloaf with sun-dried tomatoes, Italian herbs, and egg whites instead of whole eggs. Sauteed aromatics cooked into the mix give this lighter meatloaf deep, savory flavor.

Indonesian salad with pan-fried tofu, boiled potatoes, steamed spinach and cabbage, and fresh bean sprouts, topped with a blended spicy peanut dressing. Vegetarian, ready in 30 minutes.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Senate navy bean soup with dried beans, chicken broth, and a bright lemon juice finish. A simple, classic American bean soup inspired by the U.S. Capitol's famous recipe.

Cinnamon raisin bread for the bread machine with just 10 minutes of hands-on prep. A simple dump-and-go recipe using bread flour, butter, and basic pantry ingredients.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.

Broiled potato skins loaded with a fresh corn, black bean, tomato, and cucumber salsa with cilantro and lime, topped with melted cheese. A lighter take on loaded potato skins using Southwestern flavors.

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.