7,057 light recipes

Easy quesadillas layer refried beans, Mexican cheese blend, and taco sauce between flour tortillas, microwaved until melty. A 10-minute snack or appetizer for game day, kids, or late-night cravings.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Ham and potato bake folds diced cooked potatoes and cubed ham into a sharp cheddar cream sauce with bright pimento. Five-ingredient one-dish casserole that turns leftovers into dinner.

Lemon Danish dandies are delicate butter cookies made with sieved hard-boiled eggs, lemon zest, and a whole blanched almond pressed into each one. Brushed with corn syrup for a glossy finish.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Salmon steaks baked with white wine, dill, and onion, then topped with a briny caper sauce made from low-fat yogurt and light mayo. A light, flavorful dinner for two ready in 40 minutes.

You will be wondering what's the secret to this decadent and delicious pecan pie.

Turkey pita pockets stuffed with cherry tomatoes, red onion, fresh basil, and lettuce tossed in a balsamic-brown sugar vinaigrette. A fresh, no-cook sandwich using leftover turkey.

Chicken in parmesan cream sauce with crispy skin, an egg-yolk-enriched mornay sauce, and a broiled breadcrumb-parmesan crust. French bistro classic at home.

Lobster shrimp chowder with cream of shrimp soup, canned lobster, half-and-half, and a splash of dry sherry. A rich, company-worthy seafood chowder ready in 25 minutes.

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Curried chicken and apple soup with golden sautéed onions and celery, pureed smooth with stock, then chilled and finished with cold cream for silky texture.

Just in time for spring, you will love this scrumptious quiche made with chicken, cheddar cheese and asparagus.

Sweet Potato Soufflé with Coconut Pecan Topping recipe