886 reduced recipes

Tender sirloin kabobs with pineapple and peppers in a sweet soy-maple marinade. Microwave method keeps it lean and fast, ready in under 90 minutes with just 8 minutes of cooking.

Tropical quesadillas filled with ripe banana, green chilies, and Monterey Jack cheese with a squeeze of lime. A sweet-savory snack or dessert ready in 15 minutes.

Asian vegetable fried rice with broccoli, red pepper, bamboo shoots, and straw mushrooms stir-fried in sesame oil with soy sauce. A low-fat, five-ingredient side dish or light main using frozen mixed vegetables.

Boston cream pie made lighter, a doctored yellow cake split and filled with vanilla pudding, then topped with a chocolate cocoa icing. Egg whites and fat-free fillings keep this classic dessert on the lighter side.

How to roast a whole turkey in the microwave: finish the bird in a roasting bag at reduced power, then rest it tented under foil so it cooks through and stays juicy. A faster route to a moist holiday bird.

Marinated tofu club sandwich on whole wheat French bread with bell peppers, red onion, arugula, and homemade basil mayo. Herb-infused, no cooking required, and packed with Provencal flavor.

Microwave potatoes and eggs, a one-bowl breakfast with hash browns, turkey bacon, eggs, melted cheddar, and salsa. Ready in 10 minutes for a fast protein-packed morning.

Beef and green bean stir-fry with thin-sliced flank steak and a creamy peanut-soy-sesame sauce. Asian-inspired weeknight dinner ready in 30 minutes.

Rotini tossed with broccoli, zucchini, crab, and Parmesan in garlic-olive oil. Light 30-minute pasta dinner.

Seared buffalo tenderloin medallions finished with a Jack Daniels pan sauce of veal stock and cream. A restaurant-quality 20-minute dinner for two that feels like a special occasion.

This succulent chicken casserole is made with cream of mushroom soup and mixed vegetables.

Add a Chinese kick to your coleslaw with this recipe that uses pineapple, water chestnuts and bit of ginger.

Crispy breaded veal cutlets topped with a blanket of melted Fontina cheese and a squeeze of fresh lemon. Named for Italy's Aosta Valley, this 35-minute dish delivers crunchy, cheesy, bright flavor in every single bite.

Grilled cheese pita pocket stuffed with tomato, alfalfa sprouts, dill pickles, and pepper rings. A crispy, veggie-loaded twist on the classic grilled cheese using pita bread.

Fettuccine with broccoli, carrots, and Canadian bacon in a light Dijon-Parmesan cream sauce. A lower-calorie weeknight pasta with vegetables cooked right in the pasta water.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.