4,107 low fat low recipes

Ratatouille spaghetti pie turns a pressed spaghetti crust into the base for a chunky eggplant, zucchini, and pepper ratatouille, topped with pepperoni and a Parmesan-breadcrumb crust. A veg-packed pasta bake.

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Cold avocado buttermilk soup pureed silky smooth with chicken broth and jalapeno. A no-cook chilled summer soup topped with sliced avocado, cilantro, and tortilla chips.

Red lentil dal simmered with ghee, turmeric, ginger, and garam masala until thick and creamy. A comforting Indian side dish that comes together in one pot.

Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.

Cheddar and vegetable stuffed grill bread: cumin-scented whole wheat dough rolled around grilled vegetables and sharp cheddar, then finished on the grill. Like a smoky, handheld calzone.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Lentil and tomato soup with rosemary, miso, and a pinch of arame seaweed blended smooth. A vegan soup with hidden umami depth from miso and seaweed that keeps you guessing.

Sweet and sour chicken saute with orange juice, white wine, raspberry vinegar, and rosemary, finished with fresh orange segments and avocado. Bistro-style chicken with bright pan sauce.

Italian pasta e fagioli with navy beans, ditalini, and a tomato-rosemary broth. The classic peasant soup made one-pot, thick, hearty, and ready for grated cheese on top.

Caramelized onion and rosemary pizza on a homemade food processor dough with Parmesan and a splash of red wine vinegar. A focaccia-style flatbread in 35 minutes.

Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Meaty vegetarian chili built on earthy mushrooms, beans, and chili-cumin spices, served over rice with lime, cilantro, and sour cream. A hearty meatless main without the soy-crumble compromise.

Santa Maria-style bean soup simmered with carrots, celery, tomatoes, cumin, and bay leaves in olive oil and stock. Vegetarian, one pot, and ready in an hour.

Stop the fights for the drumstick with this dinner that will keep everyone satisfied in seconds!