184 low serving recipes

Swedish Christmas ham (julskinka) roasted low and slow, then glazed with egg yolk, sugar, mustard, and bread crumbs and browned until golden. Served cold in thin slices.

Spiced stewed pumpkin cubes cooked in a vinegar broth with cinnamon, ginger, and cloves. A low-calorie side dish served warm or cold, with no added sugar.

Single-serving crustless quiche Lorraine with Swiss cheese, bacon bits, and a water-bath custard. Light, low-calorie breakfast quiche baked in a ramekin in about 30 minutes.

Grilled salmon with potato and watercress salad, a smoky indirect-grilled salmon served over pickled red onion potato salad and peppery watercress. Low-fat summer dinner for six.

Light, crispy breaded bluefish fillets baked in just 10 minutes, served with a tangy yogurt-based mock tartar sauce. Low-fat, high-protein, and ready in 20 minutes.

Low-calorie curried chicken with toasted almonds, diced apple, mushrooms, and a creamy lemon sauce. A smart way to turn leftover chicken into a new meal. Serves 5.

New Orleans daube with a 4-5 pound beef roast braised low and slow with salt pork, sherry, cloves, and thyme, served sliced over spaghetti with pan juices.

Classic Louisiana shrimp Creole built on a dark roux with the holy trinity, tomatoes, and bay leaves. Simmered low and slow for deep, soulful flavor, served over rice.

Maple custards baked in a water bath with reduced maple syrup, skim milk, and eggs. A silky, low-fat dessert with concentrated maple flavor, served warm or chilled.

A creamy, relatively low-fat recipe using yogurt and peanut butter. Serve it with whole grain pasta or cut the carbs and use just veggies for the base.

A 5-pound chuck roast braised low and slow with tomato sauce, garlic, and thyme, finished with sauteed mushrooms and tangy sour cream gravy. Serve over buttered noodles.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Crisp radish and celery salad with low-calorie French dressing, served chilled on lettuce. A crunchy, diabetic-friendly vegetarian side dish with just four ingredients and zero cooking.

Fruited rice pudding made with skim milk and brown sugar, topped with fresh nectarines and plums. A creamy, low-fat stovetop dessert you can serve warm or chilled.

Cincinnati chili: thin, spiced ground beef sauce with cinnamon, allspice, cloves, and a touch of molasses, simmered low and slow. Serve over spaghetti with cheddar, onions, and beans.

Pacific pot roast studded with whole garlic cloves, braised low and slow in a Dutch oven, then served with a tomato-spiked flour gravy over rice. Simple, old-school comfort.