4,107 low fat low recipes

Veggie-bean sloppy joes with Mexican-style pinto beans, brown rice, and barbecue sauce on cornbread buns. A hearty meatless sloppy joe that comes together in 35 minutes.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

Olive Garden-style pasta fagioli with great northern beans, stewed tomatoes, spaghetti sauce, and spiral pasta. A one-pot Italian soup that simmers in a Dutch oven.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

Ham, green beans, and potato skillet casserole cooked in bacon drippings with just five ingredients. A simple one-pan Southern dinner that turns leftover ham into a hearty weeknight meal in about 40 minutes.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.

Hearty Latin stew with brown rice, bulgur, chickpeas, corn, green beans, stewed tomatoes, and red chiles. A vegan one-pot meal loaded with grains, beans, and vegetables.

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.

Chickpea and eggplant stew baked with tomatoes, garlic, and fresh mint. A hearty vegan Mediterranean stew with crispy, salted eggplant and creamy chickpeas.

This easy to make soup for lunch will have you licking your spoon, and maybe even your bowl!

Creole pork chops with white beans: bone-in pork chops braised low and slow with white beans, holy trinity vegetables, tomatoes, and Creole seasoning. Louisiana comfort food in a Dutch oven.

West African peanut stew with sweet potatoes, rutabaga, chickpeas, cabbage, and curry spices served over millet. A hearty, vegan one-pot meal inspired by Senegalese cooking.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.