1,412 low calorie recipes

Peppery greens meet juicy orange segments, toasted walnuts, and tangy goat cheese in a bright citrus vinaigrette for a restaurant-quality salad ready in 20 minutes.

Crisp vegetable salad with snow peas, cherry tomatoes, and carrots tossed in a savory miso-soy dressing with ginger and garlic. Fresh, crunchy, and ready in 15 minutes.

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.

A cup of delicious and nutritious fruity smoothie wakes you up and boost your energy.

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

Homemade herb yogurt cheese strained with thyme, basil, and pepper. A low-fat spread for crackers or baked potatoes that keeps for two weeks in the fridge.

Tofu quiche with broccoli, cheese, and picante sauce blended into a creamy, high-protein filling. A lighter, lower-calorie twist on classic quiche.

Vegan vegetable shepherd's pie tops broccoli, peas, carrots, peppers, collards, and tomatoes with creamy mashed potatoes. High-fiber, gluten-free, dairy-free comfort.

A reduced-calorie fruit pizza with a shortbread-style crust, vanilla cream cheese spread, and fresh strawberries, blueberries, kiwi, and bananas under a glossy citrus glaze. A potluck favorite, lightened up.

Mediterranean mushrooms simmered in a garlicky tomato and olive oil broth with lemon juice, bay leaf, and fresh parsley. A low-calorie vegetarian side dish or appetizer bursting with bright, clean flavors.

This simple fruit salad works at the start of the meal or as a dessert. The fruit is lightly glazed with either a simple syrup or agave syrup. Ginger, a bit of lemon, and some savory thyme which pairs amazingly with summer fruits accents the tartness of the berries and the sweetness of the stone fruit.

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!

Mushrooms are always a healthy food, this recipe is very worthy to try!

A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!

So easy to make, and it was delicious. I used fresh tomatoes that were growing in my backyard. The dish was refreshing and flavourful. Have added it to my recipe box. Now I have another way to cook my garden fresh tomatoes.