10,000 low king recipes

Tomato and herb rigatoni with fresh basil, parsley, mint, garlic, and lemon juice tossed with warm pasta. A light, no-cook vegetarian sauce.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

Grilled red and green bell peppers brushed with a Dijon mustard, garlic, and red wine vinegar marinade. A low-fat side dish ready in 20 minutes, served hot or cold.

Rice cake delight is a 5-minute snack: crisp rice cakes spread with creamy cream cheese and a smear of sweet fruit preserves. Light, low-fat, and endlessly customizable for breakfast or an afternoon bite.

Pineapple fudge chill is a 3-ingredient frozen dessert with chocolate milk mix, crushed pineapple, and vanilla. A low-calorie throwback that takes 5 minutes to mix before freezing.

An apricot stuff for roasting whole chicken or turkey, perfect for the holidays. From a church LIFE cookbook. Bake outside the bird for a low fat alternative.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.

Vegetarian stuffed bread ring filled with spinach, ricotta, mushrooms, and mozzarella, rolled into a circle and baked golden. A low-calorie savory stromboli.

Parmesan garlic soup simmers a whole half-head of garlic into a mellow, sweet broth, then thickens it silky with a tempered egg, parmesan, and olive oil liaison. Ladled over a crouton, it's rustic comfort in a bowl.

Low-fat fudgy chocolate cake made with buttermilk, strong coffee, and cocoa powder, topped with a glossy cooked chocolate icing. No butter needed.

Strawberry apple frost smoothie blended with plain yogurt, fresh strawberries, apple juice, vanilla, and ice. A light, low-calorie frozen drink that's naturally sweet and frothy.

This classic salmon is always welcomed by party. For sure, but also a good appetizer at any meal.

Low-fat fettuccine primavera tossed with broccoli, red bell pepper, and a microwave cheese sauce made from skim milk, mozzarella, and Parmesan. Light, creamy, and under 30 minutes.

Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.