4,992 low fat low recipes

Traditional Irish creamed kale simmered in butter, double cream, and stock with a pinch of nutmeg. A simple, hearty side dish that turns sturdy kale leaves silky and rich.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.

Traditional Jewish challah bread with sesame seed topping and beautiful braided loaves that rise to golden perfection for Shabbat or holidays

Green tomato and apple pie with golden raisins, orange zest, and warm spices in a double crust. A classic end-of-season Southern way to use up the last unripe tomatoes from the garden.

Smoked chicken and potato hash with cooked potatoes, garlic, fresh cilantro, and a hot sauce kick. Uses leftover smoked chicken for a fast skillet dinner.

Curried corn and tomato soup: a silky pureed Indian-spiced soup with sweet corn kernels, fresh tomato, and a swirl of cooling yogurt. Bright, warming, and ready in 40 minutes.

Classic Mexican sopa de pasta: noodles toasted golden in oil, then simmered in a savory tomato and chicken broth. Everyday comfort food ready in 30 minutes.

Sauteed green beans with garlic, mint, and white vinegar topped with crumbled feta cheese and chopped walnuts. A Mediterranean-style side dish that turns frozen green beans into something special.

French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.

Vegan sunflower seed pate baked with nutritional yeast, grated potato, cornmeal, and a kick of horseradish. A protein-packed plant-based spread for crackers, sandwiches, or appetizer platters.

Herb-packed chickpea falafel patties loaded with cumin, basil, marjoram, thyme, and tahini, pan-fried until golden brown and stuffed into whole wheat pita pockets with fresh veggies.

Sichuan-style stir-fried green beans with fermented black beans, fresh hot chilies, garlic, and a tangy rice vinegar glaze. A spicy Chinese vegetable side in 30 minutes.

Mississippi mud poke cake with German chocolate cake mix, sweetened condensed milk, caramel sauce, Cool Whip, and crushed Heath bars. Easy make-ahead dessert that chills overnight.

Greek-style lemon roast potatoes baked low and slow in olive oil, fresh lemon juice, garlic, and oregano until fork-tender with golden, caramelized edges. Vegetarian and diabetic-friendly.

Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.

Make your next dinner be a crowd-pleaser with this succulent dish that is sure to be one of your favorites!