9,195 low fat low recipes

Grilled tandoori chicken kebabs marinated in spiced yogurt with cumin, coriander, and ginger, threaded on skewers with blanched cauliflower and sweet red peppers. Bold Indian flavour, easy grilling.

Classic smoked salmon bagel sandwich layers light cream cheese, lox, capers, red onion and tomato on a toasted bagel. The 5-minute New York deli breakfast at home.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Scotch mock apple pie: a Depression-era trick that uses soda crackers, lemon juice, and warm spices to taste exactly like apple pie. No apples required.

Flour-coated round steak browned and slow cooked with tomato sauce, onions, and green peppers until fork-tender. A hands-off comfort food dinner that simmers all day while you do your thing.

Be a part of India's culture with this tasty spread that can make a scrumptious sandwich you will remember.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

Mini cocktail quiches in pastry cups with ham, tuna, Swiss cheese, and a creamy egg-mayonnaise filling. The retro hors d'oeuvre that disappears off the platter at every party.

Layered sausage and macaroni casserole with mushrooms, cottage cheese, and Italian herbs, topped with bread crumbs. A hearty weeknight bake with big savory flavor.

Authentic Vietnamese shrimp paste molded around sugar cane sticks, broiled until bright orange, and wrapped in rice paper with fresh mint, cilantro, and cucumber. Dipped in tangy nuoc cham sauce, these are a Southeast Asian street food classic.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Whole bananas baked in their skins, then pan-fried in honey-allspice butter and flambeed with rum. A show-stopping Caribbean dessert with a squeeze of fresh lime to finish.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.