9,199 lowfat recipes

Kentucky ham and angel biscuits: light, foolproof biscuits raised with both yeast and baking soda, split and stuffed with salty country ham. The Southern party staple, a fixture from church suppers to Derby Day.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Penne puttanesca with anchovies, capers, and briny olives in a bold marinara. A classic Italian pasta with big flavor built in one pan, weeknight-fast.

Slow cooker mixed bean and vegetable stew with white wine, soy sauce, and vegetable juice. Vegan, customizable, and loaded with protein from 3-4 types of dried beans cooked low and slow.

Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.

Easy lentil chili with brown lentils, tomatoes, cumin, paprika, and red pepper flakes finished with red wine vinegar. A hearty vegan one-pot meal packed with plant protein.

Greek-style burger sauce with yogurt, cucumber, mint, oregano, cumin, and a splash of red wine. A homemade tzatziki-inspired topping for grilled burgers.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

Bread machine oatmeal whole wheat loaf with molasses and instant oats. A hearty, slightly sweet sandwich bread with nutty flavor and soft crumb.

Homemade Cajun spice blend with cayenne, black pepper, oregano, thyme, cumin, cardamom, fennel, and coriander. Makes 2 cups of bold, aromatic seasoning for any protein or vegetable.

Lowcountry chicken perlow rice cooked in pan drippings and gizzard broth for deep, savory flavor. A Southern one-pot tradition with whole roasted chicken folded into seasoned rice.

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.

Fried turtle meat simmered in a dark roux-based tomato sauce with mushrooms, shallots, bell pepper, lemon peel, and cayenne, served over hot rice. An authentic Louisiana Cajun dish that's as wild as the bayou itself.

Homemade mincemeat with suet, currants, raisins, grated apples, candied citron, and warm spices. A meatless filling for pies and tarts that freezes beautifully or cans for long-term storage.

Orange spiced fruit bread baked in a Bundt pan, packed with dried figs, golden raisins, and cranberries. A no-knead yeast loaf brushed with honey-orange syrup and finished with an optional citrus glaze.

Old-fashioned prune soup thickened with sour cream and flour for a creamy, sweet-tart base. A traditional Eastern European fruit soup served warm with just five simple ingredients.