1,830 red pe recipes

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

Baked Idaho potatoes topped with a creamy broccoli, mushroom, turkey ham, and Dijon mustard sauce made with yogurt instead of cream. A lighter loaded potato that's microwave-quick.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Blinchaty pirog is a Russian layered crepe pie filled with seasoned ground beef, mushrooms, red wine, and dill, topped with a cool yogurt sauce. A showstopping centerpiece dish.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Vermicelli with a chunky vegetable tomato sauce loaded with red peppers, zucchini, mushrooms, and fresh herbs. A hearty vegetarian pasta dinner that's low in fat and full of flavor.

Homemade sweet pepper and onion pizza on a whole wheat crust with fat-free mozzarella, mushrooms, and garlic. A lighter veggie pizza made from scratch with a crispy cornmeal-dusted base.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Grilled chicken breast crowned with a bright anjou pear relish bursting with radish crunch, fresh tarragon, and toasted almonds. A tangy balsamic-lemon sauce ties it all together in under 45 minutes.

Asian-style Cornish hen wraps split hen breasts around asparagus spears and steams them in a bamboo steamer over rice with bok choy, broccoli, and peppers. Elegant pan-Asian dinner.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Kaeng Ped Cai, a Thai red curry chicken stir-fry with coconut milk, dried chilies, shrimp paste, and fresh coriander. A fast, aromatic one-wok dinner served over rice.