4,107 low fat low recipes

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Sangre Del Diablo Chili(Blood of the Devil) recipe

Hearty vegetarian stew of brown rice, lentils, and mushrooms pressure-cooked in stock with oregano and mustard, finished with tomato sauce and fresh parsley. High-fiber comfort in one pot.

This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.

A scrumptious dish that tastes wonderful by itself or when served as part of dinner.

A rustic Italian stew where stale bread melts into garlicky Roma tomatoes, white wine, and fresh marjoram with tiny pastina stirred in at the end. Vegetarian comfort in 45 minutes.

Spinach with pine nuts and raisins sauteed in garlic butter, topped with Parmesan and broiled until golden. A classic Italian-style side dish.

Savarin aux fruits, a classic French rum-soaked yeast ring cake. A light, beaten dough is baked, then drenched in flavored syrup until saturated and filled with whipped cream and fresh fruit. An elegant patisserie dessert.

Thai-style stir-fried clams with chili paste, garlic, fish sauce, and fresh mint leaves. A fast, fragrant one-pot seafood dish with bold Southeast Asian flavors.

Light red snapper stew with potatoes, tomatoes, and white wine in a brothy base built on the Cajun trinity of onion, celery, and bell pepper. Low-fat and full of clean flavors.

Apple filling cake baked in a tube pan with layers of grated cinnamon apples swirled through a moist oil-based batter. Dense, fruity, and warmly spiced.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.

Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.