1,637 flat recipes

Lighter chocolate amaretto cheesecake made with reduced-fat cream cheese, cottage cheese, and cocoa. Baked low and slow with mini chocolate chips folded in.

Italian baked flounder marinated in low-fat Italian dressing, lemon juice, and Worcestershire sauce, then baked and broiled until golden and crispy at the edges.

Very nice salad, everytime let all of my family satisfied and happy, healthy and tasty.

A lighter Cajun mayo made with light mayonnaise and low-fat yogurt, seasoned with cumin, oregano, cayenne, and garlic salt. Mix it up a day ahead and let the spices meld overnight.

Traditional Irish pork sausages seasoned with mace, sage, marjoram, and a whisper of cayenne. A classic 75/25 lean-to-fat ratio for that proper banger texture and snap.

Homemade bread mix with bread flour, sugar, salt, and powdered milk pre-blended for fast yeast bread baking. A pantry staple that turns weekend bread baking into a 5-minute setup.

Edible honey dough made with just peanut butter, honey, and powdered milk. A no-bake, 3-ingredient kids activity that doubles as a sweet, protein-packed snack.

Australian savoury choux pastry puffs filled with a béchamel-style mixture and salmon, chicken, shrimp or asparagus. Elegant French-inspired party appetizer.

Overnight oat bran muesli soaked in low-fat yogurt with rolled oats, pumpkin seeds, and fresh fruit. No cooking needed. Mix, refrigerate, and wake up to a high-fiber breakfast.

Creamy cottage cheese and brown sugar fold into tender muffin batter for a protein-packed breakfast that bakes up moist and lightly sweet in 20 minutes. No mixer required.

Creamy fruit dip made with cream cheese, yogurt, vanilla, and lemon zest, sweetened with artificial sweetener. Quick to whip up and perfect for apple slices or berry platters.

Cost-effective version of the classic British Shepherd's Pie.

Bread machine pizza dough made with basic pantry ingredients. Let the machine knead, pull it before the bake cycle, and shape for homemade pizza night.

Pork chops Dijon: skillet-seared pork loin chops smothered in a Dijon mustard and Italian dressing glaze, cooked covered with sweet onions for tender 30-minute weeknight dinner.

Classic Jewish chopped liver made the traditional way with schmaltz, sweet sauteed onions, and hard-cooked eggs. Smooth, rich, and perfect spread on rye, matzo, or stuffed into celery stalks.

Creamy tarragon chicken salad with red grapes, celery, and toasted walnuts in a sour cream-mayo dressing. Elegant lunch salad for sandwiches, lettuce cups, or a scoop on greens.