6,200 lowfat recipes

Orange roughy with basil and peppers is a light microwave fish dinner for two: mild white fillets steamed over julienned red bell peppers and onions with fresh basil and lemon. Ready in 25 minutes with almost no fat.

French strawberries in red wine with sugar, lemon juice, and fresh thyme. Marinate for 3 hours to overnight for a sophisticated, no-cook Burgundy dessert.

Reuben crescents stuffed with chopped corned beef, Swiss cheese, sauerkraut, and creamy Dijon mustard wrapped in flaky crescent roll dough. Ready in 25 minutes.

Minted peaches and melons is a fresh summer fruit salad of ripe peaches and cantaloupe in a light orange-lemon dressing, finished with chopped mint and toasted almonds. No cooking, and easy to make ahead.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

Two-ingredient ham glaze: peach jam stirred with chopped candied ginger and thinned with water. Sweet, gingery shine that caramelizes into a sticky lacquer over baked ham.

Slow-cooker rabbit stew braised low and slow with tomatoes, onion, rosemary, and dry white wine. Italian-style stewed rabbit that turns rich and fork-tender after 8 hours unattended.

Peach fizz blends canned peaches with limeade, peach gelatin, and tonic water for a bubbly, fruity punch. A batch cocktail-style drink that serves 12 from one pitcher.

Quick, easy pot pie provides a filling supper dish.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Chai Kurdi is traditional Kurdish tea brewed with Indian tea leaves and a whole cinnamon stick. Fragrant, warming, and served with sugar cubes for sweetening to taste.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.

Red and golden raspberries marinated in a honeyed raspberry puree. A simple, elegant fruit dessert or topping for ice cream and angel food cake.

Oranges in red wine sauce with cinnamon, cloves, and lemon, served chilled in a spiced wine syrup with julienned orange zest. An elegant French-style fruit dessert.