7,334 magee recipes

Cantonese chicken and Chinese sausage rice with shiitake mushrooms, soy-sherry marinade, and ginger. A one-pot Hong Kong-style claypot dish made in any heavy pan.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Multigrain buns made with whole wheat flour, rolled oats, sesame seeds, sunflower seeds, and a hint of caraway. Hearty homemade sandwich rolls with a chewy crust and seedy oat topping.

Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.

Reduced-fat macaroni and cheese made creamy with blended cottage cheese and skim milk, topped with sharp cheddar and broiled Parmesan. All the comfort with less fat, ready in 45 minutes.

Port wine and cheese bread made in a bread machine with sharp cheddar spread and Parmesan. A savory yeast loaf with a subtle boozy warmth you can taste in every slice.

Spaghetti with turkey sausage in a quick tomato sauce made from paste and seasoning mix. A lighter, leaner take on sausage pasta ready in about 30 minutes.

This light dinner is full of vegetables and pairs well with a simple salad in summer or a warm bowl of soup in winter. Can be made gluten-free!

Light raspberry vinaigrette made with raspberry vinegar and orange juice instead of oil. A fat-free, fruity salad dressing that comes together in 5 minutes with just 4 ingredients.

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Creamy broccoli mushroom chowder made with a buttery roux, half-and-half, and a hint of tarragon. A rich, warming soup that comes together in 30 minutes.

Creamy tuna and mushroom pasta sauce made lighter with evaporated skim milk, Parmesan, shallots, and fresh herbs. A quick pantry-friendly dinner that tastes far richer than it is.

Banana bread made with Grape-Nuts cereal for crunch, egg substitute, buttermilk, and corn syrup. A lower-fat banana loaf with nutty texture and no butter or oil needed.

Honey bran muffins made in the microwave with All-Bran cereal, buttermilk, and honey. Keep the batter in the fridge and microwave fresh muffins in under 3 minutes anytime.

Smoky, velvety tomato soup made with fire-kissed tomatoes, crispy bacon, red wine and a kick of cayenne. Ready in 30 minutes and leagues beyond anything from a can.

Moist Jewish apple cake layers cinnamon-sugared Granny Smith slices into a tube-pan batter made with applesauce and orange juice for an oil-free, dairy-free dessert that stays tender for days.