9,195 low fat low recipes

A stovetop Christmas scent simmer pot with cinnamon sticks, whole cloves, bay leaves, lemon, and orange slices. Fill your home with warm holiday fragrance all day long. Reusable for days.

A nutty, chewy side dish of wheat berries, pearl barley, and wild rice simmered in chicken bouillon with lemon zest, garlic, and green onions. Wholesome comfort in one pot.

Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.

Apple smoothie blended from applesauce and apple cider with orange juice, maple syrup, cinnamon, and nutmeg. Dairy-free, vegan, and ready in five minutes.

You can't go wrong with this dish that is a perfect snack once hunting season comes around!

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

Pineapple glaze for baked ham made with crushed pineapple, brown sugar, lemon juice, and mustard. Thick, sweet-tangy, and ready in 10 minutes on the stovetop.

Kidney beans and sweet potatoes braised with mushrooms, ginger, cinnamon, and paprika in vegetable broth. A warming, oil-free vegetarian stew packed with plant-based protein and spice.

Elu mus is a rich Sri Lankan mutton curry. Vinegar-marinated mutton simmers for an hour in coconut milk with coriander, cumin, fenugreek, and curry leaves until fork-tender and deeply spiced.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

Try something different with this delicious tea that is extremely easy to make and enjoy!

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Vegan hummus pita sandwiches with whole-wheat pita, pickled red onion, mixed greens, and chopped red bell pepper. Quick lunch, no cooking, ready in 20 minutes.

No need to buy a mix, just make this awesome chocolate cake from scratch.