1,101 low recipes

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Speedy ziti tossed with cooked chicken, frozen peas, and a tangy Dijon-lemon sauce made from chicken broth. A 35-minute one-skillet pasta perfect for busy weeknights using rotisserie chicken.

Egg drop and noodle soup with Parmesan cheese, spinach, and egg noodles in chicken broth. An Italian-inspired twist on classic egg drop soup ready in 30 minutes.

Fettuccine with Tomato Basil & Yogurt Sauce recipe

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.

Vegetarian mushroom goulash with fresh tomatoes, sweet paprika, and bell peppers in a creamy yogurt-sour cream sauce. Earthy, rich, and ready in about an hour over egg noodles.

This is the most excellent casserole I have ever eaten, good keeper.

Tandoori roasted whole chicken marinated in saffron-lemon juice and spiced yogurt with coriander, cumin, ginger, and garlic. Oven-roasted for a golden, aromatic crust.

Homestyle chicken barley soup with carrots, celery, onion, and thyme in a clear chicken broth. Hearty one-pot dinner that uses up leftover chicken.

Oatmeal cookies with orange zest, walnuts, and yogurt for a lighter, citrusy twist. Chewy, nutty cookies with brown sugar and a hint of orange in every bite.

High-fiber bread quiche uses stale multigrain bread as the crust, filled with low-fat cottage cheese, eggs, and evaporated skim milk. A lighter take on classic quiche with no pastry dough required.

These yummy fritters are quick and easy to make, perfect for a delicious weekday supper or a tasty brunch at the weekend.

Banana Pudding Splits are a lighter take on the classic, with low-fat chocolate yogurt pudding, fresh banana, pistachios, whipped topping, and a cherry. Diabetic-friendly and ready in 20 minutes.

Baked stuffed mushroom caps filled with spinach, feta, cottage cheese, and fresh dill, rolled in sesame seeds for a crunchy crust. A Greek-inspired vegetarian appetizer ready in under 30 minutes.

Antipasto pasta salad with rotini, roasted red peppers, marinated artichoke hearts, Muenster cheese, mushrooms, red onion, and fresh basil in a low-fat Italian dressing. A cold make-ahead side for potlucks and picnics.

Frozen fruit yogurt dessert built from raspberry puree, low-fat yogurt, apple juice concentrate, lemon, and beaten egg whites for lift. Lighter than ice cream, naturally sweetened, and endlessly variable.