705 low calorie low fat recipes

Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.

I just want to say this is really a nice recipe, very yuuumy.

Light, crisp zucchini slaw with sweet Vidalia onion, red bell pepper, basil, and a tangy apple cider vinegar dressing. No mayo, no cooking, ready in under 45 minutes.

A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.

Shrimp and scallions in a spanish style tortilla. In Spain a pancake is called a tortilla.

From McCall's Great American recipe card collection. A reduced fat and calorie Italian American lasagna.

Mustard-rubbed chicken breasts baked in parchment with zucchini, cherry tomatoes, peppers, and fresh thyme. A healthy, low-fat dinner with built-in cleanup.

Baked swordfish cubes spiced with chili and cumin, loaded onto warm corn tortillas with a fresh tomato-olive salsa, crunchy radishes, and a smoky roasted red pepper lime-cilantro sauce. Low-fat, healthy, and ready in 35 minutes.

Slow cooker pineapple chicken with Dijon mustard, soy sauce, garlic, and unsweetened pineapple. A low-fat crockpot chicken breast dinner with minimal prep.

Garlic butter asparagus and onions cooked in one skillet: steamed crisp-tender, then browned in butter with sliced garlic. A fast vegetable side that goes with almost anything.

Black bean and smoked chicken soup turns BBQ-glazed baked chicken and a hit of liquid smoke into a creamy, smoky bowl. Evaporated skim milk keeps it light while black beans and broccoli make it filling. Big flavor, low fat.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

A simply seasoned sweet and sour refreshing cucumber salad.

Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.

Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.