10,000 low low recipes

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

English trifle with sherry-soaked angel food cake, raspberry jam, raspberry jello, and creamy vanilla pudding. A festive, make-ahead holiday dessert layered in a glass bowl.

Diabetic-friendly orange cookies sweetened with sugar substitute and raisins instead of sugar. Bright with orange juice and zest, studded with raisins, and ready in 35 minutes.

This isn't your ordinary Mom's or Campbell's over-salted Chicken Noodle Soup. Udon noodles, lemongrass, and mushrooms take the soup to the next level.

No-bake lemon poppy seed tarts with vanilla pudding filling, graham cracker crusts, and lemon whipped topping. A light, low-calorie dessert that sets in the fridge.

Roasted turkey with fresh sage leaves tucked under the skin and rosemary, stuffed with aromatic vegetables. A low-fat, herb-forward holiday bird with minimal seasoning and maximum flavor.

Grilled turkey kielbasa simmered with sauerkraut, white wine, onion, and sweet red pepper for a lighter take on the Alsatian classic. Just 5 ingredients and 25 minutes from start to plate.

Russian potato and mushroom croquettes bound with matzo meal instead of egg or breadcrumbs. Pan-fried to crisp golden edges. Vegetarian, low-fat, kosher-for-Passover friendly.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

I have tried this recipe for several times, very easy to make, and tastes very well too, especially they are all vegetables, and I always use no-fat milk. I love it.

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.

Died and went to heaven chocolate cake is a deeply chocolate bundt that's secretly low-fat: buttermilk and hot coffee make it rich and moist with just a quarter cup of oil. Bittersweet, tender, and crowd-worthy.

Low-fat unfried rice with marinated shiitake mushrooms, bell peppers, brown rice, and teriyaki. All the flavor of fried rice without the oil, using rice wine to keep vegetables from sticking.

Linguine with scallops in a reduced white wine and chicken broth sauce with capers, lemon, dill, and parsley. A light, low-calorie seafood pasta.

Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.

Yogurt Dip: a 3-ingredient cool dip with plain yogurt, shredded cucumber, and fresh dill. Mediterranean-style and ready in 10 minutes for fresh veggies or pita.