5,081 four four recipes

Preschoolers will love these delicious cub-shaped cookies, made with nutty butter and crispy graham crackers. You and the kids can even create these cookies together!

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

No-fat cheesecake with nonfat cream cheese set with gelatin, topped with a warm berry compote with cinnamon. A crustless, guilt-free dessert that sets in the fridge in 2 hours.

Artichoke and leek pizza: fresh baby artichokes braised with pancetta, onions, and sweet leeks, piled onto thin-crust pizza with mozzarella and Parmigiano-Reggiano. A restaurant-worthy springtime slice that looks and tastes like Rome.

Mexican-style rabbit braised in a chili-infused, peanut-thickened sauce warmed with cumin, clove, and nutmeg. A rustic, mole-adjacent dish where peanut butter lends body and depth. Works with chicken too.

Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.

Veggie-loaded breakfast burritos stuffed with sauteed peppers, mushrooms, corn, and fluffy scrambled eggs with melted Swiss cheese. A protein-packed 30-minute morning wrap you can customize.

Low-fat holiday cheesecake with nonfat cream cheese, lemon yogurt, and a graham cracker crust, topped with cherry pie filling and whipped topping.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

Tofu pumpkin pie: vegan pumpkin pie made with silky firm tofu instead of eggs and dairy. Warming spices and crystallized ginger top for a dairy-free holiday dessert.

Bourbon banana chiffon cake with mashed banana folded into a fluffy egg-white batter and finished with a bourbon-milk glaze. Garnished with fresh strawberries and banana for a Southern dessert showpiece.

A light, fat-free poppy seed bundt cake built on apricot puree and egg-white meringue, finished with a tangy lemon glaze. A clever lower-cal cake that doesn't taste compromised.

Deep chocolate cookies spiced with cinnamon, ginger, and cloves, made lighter with yogurt instead of butter. Crisp edges with chewy centers at just 41 calories per cookie.

These sugar free brownies use apple juice concentrate and mashed banana for natural sweetness. Made with whole wheat flour, cocoa, and crunchy walnuts, they're a guilt-free chocolatey treat you can stash in the freezer.

PETA Spanish tofu omelette is a vegan take on tortilla española with soft tofu, potato, onion, and green pepper. No eggs, no dairy, ready in 30 minutes. Served with salsa.

Sherried barley soup is a hearty mushroom and pearl barley soup deepened with a browned roux, a splash of sherry and Worcestershire. Earthy, savory and thick, the kind of cozy bowl that warms you through.