62 lot dan recipes

A succulent dish that's simple to make with this easy recipe that's hassle-free!

Loaded chili built on three meats, ground beef, hot Italian sausage, and smoked sausage, with kidney beans, a layered hit of serrano and habanero heat, and a splash of red wine. Thickened with cornmeal and tastes even better the next day.

Spicy pureed guacamole dip with green chiles, hot sauce, and a splash of mayo for creamy richness. Made in a blender, chilled, and served with artichoke hearts or chips.

This delicious chicken pot pie is packed with flavour. Warm, and comfy! A perfect dinner on a cold winter day, and it is also a delicious way to use up your leftover chicken.

Made these muffins along with the pineapple bran muffins. They were super moist and delicious too. There is no refined sugar added in this recipe, but the muffins were sweet enough because of the pineapples and raisins that also added some extra goodness as well. It did taste like a carrot cake but much lower fat and calories.

Hearty lasagna packed with lean ground beef, mushrooms, and melted mozzarella at just 8 grams of fat per serving. Shredded carrots add natural sweetness and sneak in extra veggies.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.

Super easy to make, and it tastes delicious. A perfect one-pan meal on a busy week day!

Quinoa is a great grain, rich in protein, and you can always add lots of flavor to this simple dish according to your favorite taste.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

Mexican chicken and barley chili with pearl barley, corn, green chiles, tomatoes, and cumin in a hearty, stew-like broth. A filling twist on traditional chili that uses barley instead of beans.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

Southern-style corn casserole with creamed corn, whole kernels, cheddar cheese, and crushed crackers. A dump-and-bake side dish with a hint of heat from Tabasco.

Italian Sunday gravy with browned chicken legs and thighs, hot Italian sausage, hand-crushed tomatoes, red wine, and garlic. Serve over pasta with freshly grated Parmesan.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.