10,000 low pate recipes

Sweet and sour apples, crunchy and savory celeries, nutty and salty peanuts, and a lemon-dijon dressing make a delicious, light yet refreshing salad.

Lentil salad with cooked green and red lentils, green beans, celery, parsley, and a tangy mustard-Italian dressing. A high-fiber, high-protein vegetarian salad ready in 15 minutes.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Vegetarian garbanzo bean burgers spiced with cumin, coriander, and chili powder, bound with cottage cheese and wheat germ. Served in whole wheat pita with tomato, sprouts, and yogurt.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

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Tuna salad pita pockets bound with yogurt and mustard instead of mayo, brightened with fresh dill. A lighter lunch option ready in 10 minutes.

Orange pecan gems: shortcut cake-mix cookies with orange flavor, yogurt, and a pecan half pressed on top. Three dozen tender cookies from one bowl in 30 minutes.

Cheddar black bean and rice salad with tomato, lime juice, and Italian dressing. A high-fiber vegetarian make-ahead lunch served over lettuce. Easy meal-prep that holds up in the fridge.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

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.

This is a great casserole, my whole family love this recipe.

Chocolate covered cherry smoothie blends frozen cherries, banana, and yogurt with a swirl of chocolate syrup, so it tastes like the candy in drinkable form. Thick, creamy, and ready in 5 minutes, no ice cream needed.

Pear walnut salad tosses crisp greens with thinly sliced pear, toasted walnuts and red onion under a pear-nectar vinaigrette that echoes the fruit. A light, vegetarian salad in about 10 minutes.

Potato-tomato bisque with rehydrated sun-dried tomatoes, corn, celery, and thyme in a half-pureed base thickened naturally with blended potatoes and low-fat milk. A creamy, low-fat soup with concentrated tomato flavor.

Cold cucumber mint soup blended with yogurt, chicken broth, and fresh mint then chilled until refreshing. A light, creamy no-cook summer soup garnished with radishes and diced cucumber.