9,199 lowfat recipes

Barley cheese soup with broccoli, carrots, pearl barley, and a creamy cheddar finish. A hearty 30-minute soup that's surprisingly filling thanks to chewy barley and melty cheese.

Jim's sourdough biscuits start with a bubbly starter sponge, then get dipped in bacon grease and crowded into the pan so they bake up tall, soft-sided, and pull-apart tender with real sourdough tang.

Savory cheddar bread with onion soup mix for intense flavor and sharp cheese throughout every slice from your bread machine

German fruit salad with honeydew melon, oranges, grapes, and walnuts in a tangy yogurt dressing with lemon, orange juice, and a hint of ketchup. Light and refreshing.

Hearty Italian bean soup with white kidney beans, ham, zucchini, spinach, and stewed tomatoes in chicken broth. Mashed beans thicken the broth for a creamy, rustic texture.

If you want to try something new for dinner, then you'll enjoy this delicious dish made with bacon slices, jalapeno peppers and pinto beans.

This rich and moist cake is the perfect dessert for those who love chocolate!

No-knead bread loaves with scalded milk dough, baked over a steam pan for a crackly crust. Simple everyday bread that works with half whole wheat flour too.

Crustless pumpkin pie sets with unflavored gelatin into a silky no-bake dessert with classic pumpkin pie spice. Gluten-free, low-calorie holiday alternative.

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

Banana French toast: a lighter take on the classic, dipped in egg substitute and topped with vanilla yogurt, caramelized banana slices, and maple syrup. A healthy weekend breakfast.

Ramen noodles leveled up with canned tuna, mixed vegetables, and melted mozzarella in a creamy mushroom sauce. This budget-friendly cheesy tuna and noodles skillet is comfort food that won't break the bank.

If you're busy during the day, use the crockpot to make this easy and scrumptious meal.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Grilled tofu skewers with summer vegetables: tofu frozen in teriyaki overnight for chewier, more absorbent cubes, then grilled with peppers, onions, and mushrooms and glazed with barbecue sauce.