9,195 low fat low recipes

Sauteed spinach and red peppers with garlic and red pepper flakes in olive oil. A low-calorie vegetable side dish ready in 10 minutes that works alongside almost any protein.

Elegant broccoli terrine with basil, Parmesan, and lemon baked in a water bath until silky smooth. Served chilled and sliced, this low-calorie vegetable showstopper is a stunning appetizer or light lunch.

Boneless beef rib eye roast seasoned simply and oven-roasted, then carved thin and served with a savory red wine and mushroom pan sauce. Elegant enough for holidays, easy enough for Sunday dinner.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

Meatless apple and green tomato mincemeat with golden raisins, currants, citrus zest, and warm holiday spices. A vegetarian alternative to traditional mincemeat, perfect for pies, tarts, and gift jars.

Aromatic chicken breast with orange, lemon, and ginger in spicy apple cider sauce. Bright, zesty flavors ready in 30 minutes for weeknight elegance.

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.

This delicious turkey stuffing will enhance your Thanksgiving with a fruity taste that everyone will love.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

Steamed char siu bao (BBQ pork buns) with a savory-sweet filling of roast pork, oyster sauce, and soy in fluffy steamed dough. A dim sum classic made at home.

Make your own bean burgers with TVP, pinto beans, bread crumbs, and other spicies. They taste a lot more flavorful than the store-bought frozen ones.

Bright red cinnamon-spiked Christmas pickles made from cucumber rings soaked in lime water, boiled with red hots candy, and canned in a sweet syrup. A multi-day Southern canning tradition.

Brownie and cookies, you can eat both of them at the same time, moist, crunchy and delicious!

Open-faced sub sandwiches on toasted English muffins with salami, lettuce, tomato, onion rings, basil, and melted American cheese. Broiled 5 minutes for a quick hot lunch.

Hacienda dressing made with just two ingredients: creamy ranch and Pace picante sauce. A spicy Southwestern ranch that works on salads, beans, pasta, and sliced avocados.

Homemade German-style mustard with whole mustard seeds, cider vinegar, cinnamon, allspice, and honey. Bold, grainy, and fiery. Keeps in the fridge for months. Gift-jar worthy.