Low Calorie recipe collection

Silky cucumber soup brightened with lemongrass, spinach, and cilantro. Serve it warm or chilled for a light, fragrant starter that comes together in 40 minutes.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

Beef and pork meat loaf loaded with melty mozzarella, Parmesan, and sautéed red peppers. Herb-seasoned with basil and thyme, glazed with ketchup, and ready in under an hour.

A simple and scrumptious casserole made with fresh asparagus, mushrooms and cheddar cheese.

Eggplant macaroni bake layers tender eggplant, fresh tomato, and basil with parmesan-tossed macaroni, topped with cheddar and baked bubbly. A light, vegetarian pasta casserole that skips the heavy cream sauce.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

If you love French Onion Soup you will enjoy this easy recipe that makes it a perfect light lunch.

Ginger and peach chicken with boneless breasts in a fresh ginger-peach sauce with water chestnuts, served over rice with snow pea pods. A light, fruity low-calorie dinner.

This recipe is Sweet,healthy,and perfect for a summertime brunch.

Crustless pumpkin pie sets with unflavored gelatin into a silky no-bake dessert with classic pumpkin pie spice. Gluten-free, low-calorie holiday alternative.

Ham frittata: a low-fat skillet-to-broiler egg bake loaded with diced ham, sauteed potatoes, mushrooms, and green pepper. A protein-packed brunch made with liquid egg substitute.

Cilantro, chiles and garlic add rich flavor to these red kidney beans, they taste so great.

Carrot and leek are both full of nutrition, lots of benefits for our health; this frittata is cooked with these two healthy and delicious ingredients, the tarragon gives the zing into it. A great way to cook your eggs, and an excellent recipe at any time!

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

Frozen lemon mousse terrine with whipped cream, beaten egg whites, and gelatin, sliced and served with a vibrant black currant sauce. Light, elegant, and make-ahead friendly.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!