7,151 light recipes

Jalapeno potatoes: a Southwestern scalloped potato casserole with red-skin potatoes, pimentos, red bell pepper, and a creamy jalapeño cheese sauce. Feeds eight.

Tofu quiche with broccoli, cheese, and picante sauce blended into a creamy, high-protein filling. A lighter, lower-calorie twist on classic quiche.

Baked spaghetti pie with a pasta crust, cottage cheese layer, seasoned ground turkey filling, and melted mozzarella. A lighter take on spaghetti casserole using egg whites.

Creamy turkey ham ziti with a blended spinach and sour cream sauce, Dijon mustard, fresh dill, and red bell pepper. A lighter pasta dish with a vivid green sauce.

Reduced fat fudge brownies made with pumpkin puree instead of butter, just 1 tablespoon of oil, and 1 1/4 cups cocoa powder. Dense, chocolatey, and surprisingly rich for a lighter brownie.

Baked potatoes topped with a creamy ham, asparagus, and Swiss cheese sauce made with Dijon mustard and skim milk. A lighter loaded potato with real flavor.

Indian-style garlic wheat flatbread with cardamom and crushed garlic, griddle-cooked into eight tender rounds. Yeast-free Indian roti-style bread for curries and stews.

Chicken and bean burritos with spiced poached chicken shredded into smooth pureed pinto beans, rolled in flour tortillas with cheese and sour cream, then baked crisp. A lighter, hearty burrito with all the taco toppings.

Crispy baked tortillas topped with seasoned ground turkey, melted mozzarella, and a dollop of cool yogurt for a lighter take on tostadas that's ready in under an hour.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Ground chicken pizza on a biscuit dough crust with mushrooms, bell peppers, and a three-cheese blend of mozzarella, cheddar, and Parmesan. A lighter take on homemade pizza using toaster oven-friendly portions.

Quick sweet pickles for canning, eight pounds of cucumbers in a sugar-vinegar brine spiced with allspice, celery seed, and mustard seed. A big-batch summer canning project.

Cinnamon apple bundt cake made with whole wheat flour, fresh apple slices, walnuts, and apple juice. A lighter oil-based cake dusted with powdered sugar, best served warm.

Coconut cheesecake builds a creamy, coconut-scented filling on a cottage cheese base, bakes it gently in a water bath, then crowns it with a sour cream and coconut topping. A lighter, tropical twist on classic cheesecake.

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

Cream cheese rugelach with a tender, flaky pastry rolled around fruit jam. The classic Eastern European Jewish cookie, bakery-style at home with eight ingredients and zero kneading.