7,057 light recipes

Delicious and nutritious breakfast muffins to start an energized day or a tasty and healthy snack in the middle of the day!

The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.

Without buns and cheese, this juicy and delicious paleo Australian hamburger will satisfy your craving without giving any empty calories.

Ricotta and cream cheese blend with amaretto liqueur and vanilla in this lighter cheesecake where a graham cracker crust supports creamy filling that's less dense than New York style but just as satisfying.

Contrary to what you make think, not all Spring Rolls are deep-fried. They can be served fresh as well, which is a lovely option for an appetizer or light meal this summer. It’s quite an extensive list of ingredients, but if you are a fan of Thai cooking, it’s likely you have most of them in your pantry or fridge already. The preparation is a simple whisk, toss, hydrate, roll. And our special touch? We added a peanut sauce to make a “Pad Thai” version, as well as some chillies. Stop, drop and roll – these babies are on fire!

Chinese stir-fried pork with crispy deep-fried noodles served in lettuce wraps for an interactive, fun dinner with spicy bean sauce and crunchy texture contrasts.

Delicate, light and thin Swedish lemon cookie that is as light as an angel's wings.

Bring memories of Graceland into your kitchen with this savory dish that can even satisfy the hunger of "The King".

Died and went to heaven chocolate cake is a deeply chocolate bundt that's secretly low-fat: buttermilk and hot coffee make it rich and moist with just a quarter cup of oil. Bittersweet, tender, and crowd-worthy.

A rich soup with layers of earthy warm flavors. Maitake mushrooms (hen of the woods) are believed to have numerous medicinal properties and taste great.

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

Authentic Sichuan bang bang chicken with poached chicken breast shredded over julienned cucumber, carrot, and scallion under a creamy peanut-sesame-chili sauce. A cold appetizer or main.

Moist cinnamon-spiced quick bread made with shredded summer squash or zucchini, baked in a single loaf pan. The best way to use up garden squash, with a tender crumb and warm vanilla flavor in every slice.

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Canned salmon and grated potato pancakes fried crispy golden, served with applesauce or horseradish sour cream. An easy, budget-friendly dinner the whole family loves. Think latkes meet salmon cakes.

This delicious breakfast sandwich takes no time to make, and it has all the nutritions you need before lunch. No excuse to skip your breakfast.