5,103 low fat low recipes

Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.

No-knead whole wheat Italian bread with just six ingredients and no kneading required. A rustic round loaf baked on cornmeal with a crackling crust and dense, hearty crumb.

These quick and easy tortilla pizzas take no time to make and absolutely delicious. Simply spread some pizza sauce, top with some your favorite toppings, and sprinkle some cheese. No need to order from outside, get a few tortillas and make these yummy warm pizzas from scratch.

These delicious pretzels are made with whole wheat flour. Boiling the risen pretzels in boiling soda water ensures them to be evenly browned during the baking, and sprinkle with some fennel seeds and sea salt flakes after egg wash to enhance the flavor. Serve with any your favorite mustard. We love dijon, whole grain and balsamic-fig mustard especially.

Easy holiday cranberry sweet and sour meatballs for your slow cooker.

With only four ingredients you can make this tasty and easy dish easily at home. You can effortlessly prepare it ahead of time for a picnic or have everyone design their own for a customized flavor.

Mexican tomato lime soup poured over crushed tortilla chips. Bright cilantro-lime broth with cumin, garlic and tomato. A 30-minute Mexican comfort soup.

No fat banana muffins use mashed banana, egg whites, and corn syrup instead of butter or oil for tender low-fat breakfast muffins flavored with cinnamon.

Quick banana muffins ready in 45 minutes with just one bowl and pantry staples. Moist, lightly sweet, and perfect for breakfast on the go or after-school snacking.

Easy, make-ahead side dish perfect for a barbecue or mid-day lunch.

Fat-free banana muffins use mashed bananas, dark corn syrup, and egg whites in place of butter or oil. A moist breakfast muffin with cinnamon and skim milk, no added fat.

This easy recipe will for sure make you ditch the store-bought frozen hash browns, because there is no comparison with the homemade version.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

Esparragos con tomatillos: blanched asparagus topped with raw chopped tomatillo, tomato, and crumbled cotija. A simple, bright Mexican-style vegetable side in 15 minutes.

A garden vegetable spaghetti sauce loaded with peppers, zucchini, and summer squash, slow-simmered with garlic and a big handful of herbs. A meatless, freezer-friendly marinara for using up the garden.