10,000 lowfat recipes

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

Homemade sugar-free apple butter sweetened with frozen apple juice concentrate and spiced with cinnamon and cloves. No pectin, no canning required - just refrigerate.

Super easy coleslaw made from just shredded cabbage and your favorite dressing. A crisp, crunchy side you can throw together in minutes and customize with whatever add-ins you like.

Very easy pork recipe for a quick weeknight main dish. Cajun pork loin, with a hint of sweet 'n sour served with rice that's ready in about 15 minutes flat.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Potato burgers made with grated potatoes, onion, and whole wheat flour. A 4-ingredient vegan patty with crispy edges and a tender center, ready in 20 minutes with no oil needed.

Quick spicy sesame noodles: spaghetti tossed with hot pepper sesame oil for a 10-minute Asian-style side. Pair with grilled chicken or beef for a fast weeknight dinner.

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Homemade low-calorie cranberry concentrate with lemon, simmered and strained into a tart syrup. Refrigerate or freeze in cubes for instant cranberry drinks all season long.

Coffee meringue kisses with instant coffee ground into sugar, whipped with egg whites and vanilla. Baked low and slow until crisp, airy, and melt-in-your-mouth light.

Frozen fruit juice slush with green tea, orange juice, lemonade, and rum or vodka. A make-ahead boozy slush punch for parties and summer gatherings.

Homemade vanilla bean extract with just two ingredients: chopped vanilla beans steeped in brandy for two weeks. Richer than store-bought and endlessly refillable.