1,468 lowfat recipes

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Mexican-style lentils simmer with tomato sauce, sweet corn, onion, and bold spices into a hearty, plant-based base for rice or pasta. Cheap, filling, and weeknight-friendly.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Fresh fruit salad with cantaloupe, honeydew, strawberries, oranges, grapes, peaches, and watermelon dressed with lemon juice or yogurt. A maple-vodka option for adults.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

A hearty one-pot vegan stew of brown rice and lentils simmered with tomatoes, carrots, celery and Italian herbs. No oil, high in fiber and protein, and everything cooks in a single pot.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Chicken and chili stew with browned drumsticks, white beans, cherry tomatoes, and chili powder, finished with fresh cilantro. A make-ahead one-pot stew loaded with garnish options.

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

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.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Pear-plum spread made with fresh pears, red plums, cinnamon, cloves, and ginger with no added sugar. A spiced fruit butter you can process for canning or store in the fridge.

Old-fashioned beef vegetable soup built from meaty soup bones, loaded with potatoes, carrots, cabbage, green beans, peas, and rice. One pot, one hour, and enough soul-warming goodness to feed the whole family.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Quick hot potato salad with red potatoes, scallions, and creamy ranch dressing. Toss warm spuds with ranch, dust with paprika, garnish with chives for easy summer sides.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.