140 low spring recipes

Twice-baked stuffed potato loaded with cottage cheese, cheddar, sunflower seeds, green pepper, carrots, and scallions. A lean, vegetable-packed baked potato made in the microwave.

This is a very fresh tasting recipe, cabbage, kale with the chicken, it almost contains all the nutritions your body needs.

Whole wheat herb bread with cottage cheese, scallions, dill, and V8 juice: soft yeast loaves enriched with eggs, kneaded until elastic, and baked until golden hollow-sounding.

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Canned tuna gets the French treatment in this microwave-friendly St. Jacques: mushrooms, bell peppers, and green onions in a white wine cream sauce topped with buttery crushed croutons. Elegant enough for company, easy enough for Tuesday.

Garden turkey and brown rice salad with toasted wheat germ, celery, carrots, and a light Italian-lemon dressing. A healthy no-cook meal salad ready in 10 minutes.

Quick chicken and walnut stir-fry with mushrooms, red bell pepper, and a glossy oyster-soy sauce. Light, fast, and full of crunch.

Honey mustard glazed chicken and onions served with a honey-mustard sauce and pasta.

Fresh mixed greens layered with buttery avocado, salty feta, Spanish olives, and crisp vegetables for a fast Mediterranean-style bowl.

Christmas vegetable salad mold: a savory gelatin holiday side built with chicken broth, yogurt, green peppers, radishes, dill, and scallions. Retro festive table presentation, diabetic-friendly.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Why this recipe works: Simmering chicken broth with lime zest and ginger is a shortcut to Asian flavor.

Pounded chicken breasts stuffed with a curry-spiced filling of carrots, raisins, and bread crumbs, then baked until tender and topped with a tangy yogurt-marmalade sauce. Low-calorie comfort with bold flavor.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.