1,451 light recipes

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Italian turkey sausage patties with lemon zest, bread crumb coating, herbed tomato sauce, and melted mozzarella. A lighter skillet sausage Parmesan in under 45 minutes.

Gluten-free quinoa jambalaya built on a whole-wheat flour roux, crushed tomatoes, bell pepper, and celery. A lighter Louisiana-inspired one-pot with optional shrimp.

Holiday pasta bake layers penne with eggplant tomato sauce, creamy ricotta, mozzarella, and Parmesan. A make-ahead crowd-feeder that bakes into a bubbling, cheesy, eggplant-rich casserole. Serves eight from one dish.

A lighter eggplant casserole layered with herby tomato sauce, nutty Swiss cheese and a Parmesan-bread crumb topping. No frying, just baked until bubbling. Vegetarian and diabetic-friendly.

Chocolate and strawberry stuffed French toast: whole-wheat sandwiches filled with ricotta, fresh berries, and chocolate chips, griddled until golden. A lighter twist on weekend brunch indulgence.

Jam and oatmeal squares with raspberry jam between a buttery oat-walnut base and a crumbly golden topping. A simple bake-sale bar cookie with just eight ingredients.

Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.

Turkey empanada baked in flaky pie crust with cumin-spiced ground turkey, fresh tomatoes, bell pepper, and cilantro. A lighter twist on the classic with golden, crispy edges.

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

Spinach feta rolls: crisp phyllo wrapped around a lemon-bright spinach, feta, and dill filling, baked golden and sliced into bite-sized pieces. A lighter, healthier spanakopita made with egg-white wash instead of butter.

Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

Garlic shrimp linguine with rosemary, oregano, and a touch of cayenne. Eight cloves of garlic, lemon-spiked olive oil, fresh spinach and tomato, finished with parmesan.

Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.