368 reduced fat recipes

This is absolutely fantastic, delicious and yummy.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

Earthy mushrooms, tender asparagus, and tangy feta bake into fluffy egg whites for a veggie-packed frittata that's ready in 35 minutes.

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don't have egg substitute, use eggs instead.

This is a great whole wheat pizza, mushrooms with the nice cheese, very tasty!

Southwestern sweet potato and corn soup with green chile, cumin, and red bell pepper, half-pureed for a thick and creamy texture. A naturally vegan, low-fat soup with bold Southwestern spice.

I added some Italian seasoning and fresh ground pepper to the Ricotta and I added about 1/4 tsp. of white truffle oil to the mushroom and onion mixture after it had cooled. It had great flavor

Savoy cabbage rolls stuffed with turkey sausage, rice, scallions, and celery, simmered in a rosemary-thyme tomato sauce. A lighter version of classic stuffed cabbage.

Ragout of Kidney Beans in Smoked Pepper and Tomato Fondue recipe

Very savory and sophisticated, especially for people who need some changes from ordinary pizza. Big hit.

Broiled potato skins loaded with a fresh corn, black bean, tomato, and cucumber salsa with cilantro and lime, topped with melted cheese. A lighter take on loaded potato skins using Southwestern flavors.

Prefer chicken instead? Well, let's do Chicken Habanero

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.

Try something different for dinner by using this scrumptious recipe that will have you scooping out seconds!

Creamy ranch dip made with low-fat cottage cheese and light mayo, tangy dill and garlic flavor in 5 minutes for fresh vegetables

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.