8,938 grave recipes

Weeknight chicken quinoa stew cooks like a creamy risotto, simmering protein-rich quinoa with chicken, carrots, peas, and tomatoes in a parmesan-laced milk broth. A cozy, veg-packed one-pot dinner ready in under an hour.

Fat-free cherry cheesecake bars with cinnamon cookie crust, creamy lemon-kissed filling, and glossy cherry topping that tastes like splurging but keeps calories in check.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Pasta with Peas Asparagus Butter Lettuce and Prosciutto recipe

Hearty Italian spaghetti sauce with pork ribs, homemade meatballs, and scorched tomato paste simmered for hours into rich, meaty perfection.

Vegetarian baked pasta with mushrooms, bell pepper, and tomatoes, layered with a cottage cheese filling and topped with savory tomato sauce. Lighter, lower-fat take on classic baked ziti.

Lighter berry coffee cake made with egg whites, applesauce, and canola oil instead of whole eggs and butter. Fresh raspberries and blueberries with a crunchy crumb topping. Adaptable for dairy-free diets.

Fried soft-shell crab sandwiches in a crispy Parmesan batter with lemon-thyme aioli, fresh arugula, and ripe tomatoes on crusty rolls.

Italian lasagna with ground beef, ricotta, mozzarella, and Parmesan layered with a homemade tomato meat sauce. A big-batch recipe that makes four 8x8 pans, perfect for feeding a crowd or freezing ahead.

Ham and vegetable linguine with asparagus, mushrooms, zucchini, and peas in a Parmesan cream sauce. A loaded one-skillet pasta dinner ready in 30 minutes.

Classic Italian lasagna with homemade meat sauce from Italian sausage and ground beef, ricotta filling, mozzarella, and Parmesan. A from-scratch Sunday dinner.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Tuna stuffed jumbo pasta shells baked in a creamy dill sauce made with cottage cheese, yogurt, and Parmesan. A lighter take on stuffed shells using low-fat cottage cheese instead of ricotta.

A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.

Fiesta enchiladas loaded with seasoned ground beef, spinach, and Parmesan, wrapped in corn tortillas and baked with enchilada sauce and Monterey Jack cheese. A crowd-sized recipe for 12.

Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.