1,954 lowfat recipes

Baked red snapper fillets in a spicy tomato-chili sauce with zucchini, bell peppers, and celery. A lean, flavor-packed Southwestern-style seafood dinner.

Rosie's Pizza Dough uses durum semolina flour and a food processor to make 8 individual crusts with a chewy, pizzeria-style texture. Includes a quick herb tomato sauce.

No time to make a loaf of yeast bread, try this quick bread that's made with whole wheat flour, oats, wheat germ and sunflower seeds. It's loaded with goodness.

Puff-top shrimp bisque: individual soup cups crowned with golden puff pastry lids, hiding a creamy shrimp and zucchini bisque. Impressive starter for two.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

A warm bacon and potato salad that makes an excellent side dish to any meal.

Crumbed button mushrooms with garlic or tartare sauce.

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

Clay pot roast marinated 3-4 days in soy sauce, marsala, sesame oil, and curry powder, then roasted at high heat with carrots and onions. Tender, deeply seasoned beef.

Easy almond oatmeal bread for use in bread maker or bread machine.

Maryland crab soup loaded with sweet lump crab meat, Old Bay seasoning, potatoes, corn, green beans, and carrots in a beef and tomato broth. The classic Chesapeake Bay vegetable soup.

Warm up that cold winter night with this tasty dish that will have you asking for seconds.

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Crispy oven-baked potatoes coated in crushed cornflakes, Parmesan, paprika, and garlic salt. A crunchy, golden side dish with no deep frying needed.

Oven-fried mustard chicken coated in Dijon, garlic, and rosemary, then crusted with crushed bran flakes and Parmesan. Crispy outside, juicy inside, no deep frying needed.