low fat

Green Beans with Lemon and Garlic

green beans, ends trimmed

olive oil

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Oven-Baked Salmon

salmon fillet,

Coarse-grained salt

black pepper

Toasted Almond Parsley Salsa,

squash,

shallot

red wine vinegar

Coarse grain salt

capers,

parsley

almonds

Herb-Marinated Pork Tenderloins

lemon juice (4 to 6 lemons)

Good olive oil

garlic (6 cloves)

rosemary leaves

thyme leaves

Dijon mustard

Kosher salt

pork tenderloins (about 1 pound each)

Marinated Chicken Breasts

garlic or onion powder, optional

salt and black pepper

chicken

Chicken and Broccoli Stir-Fry

chicken breast (about 2 breasts), cubed

scallions,

sugar

dark sesame oil

dry sherry

soy sauce

garlic,

ginger,

cornstarch

water

vegetable oil

broccoli

hoisin sauce

Ttoasted sesame seeds, for serving, optional

Jasmine rice, for serving, optional

Lemony Yogurt Pound Cake

Nonstick baking spray,

white whole wheat flour

baking powder

salt

lemon

(2-percent) Greek yogurt

(1-percent) milk

vanilla extract

Lentil Soup

onion

carrot

celery

lentils,

tomatoes

broth

coriander

toasted cumin

grains

Pork Tenderloin with Seasoned Rub

garlic powder

oregano

cumin

thyme

Salt

pork tenderloin

garlic

Roasted Carrots

carrots

dill

Basic Sourdough Bread

bread flour

sourdough starter, recipe follows

water (110 degrees F)

active dry yeast

all-purpose flour

Slow-Cooker Pork Tacos

ancho chiles

whole pasilla chiles

chipotles in adobo sauce

white onion,

honey

cider vinegar

oregano,

chicken broth

pork

pepper

bay leaves

cinnamon

Corn tortillas, warmed,

Assorted taco toppings,

Chicken Saltimbocca

(3-ounce) chicken cutlets, pounded to evenly flatten

prosciutto

(10-ounce) box frozen chopped spinach, thawed

Parmesan

lemon juice

Oil and Vinegar Slaw

sack, 16 ounces, shredded cabbage mix for slaw salads

Salt and pepper

Blueberry Compote

blueberries

Roasted Brussels Sprouts

Brussels sprouts

Herbed Chicken Marsala

chicken breast cutlets

whole wheat flour

rosemary

white button

sweet marsala wine

unsalted butter

flat-leaf parsley

Chia Seed Pudding

almond milk

plain low-fat (2 percent) Greek yogurt

chia seeds

strawberries,

almonds,

Healthy Curried Spaghetti Squash

spaghetti squash (about 2 3/4 pounds)

ginger

garam masala

kosher salt,

cilantro leaves

Angel Food Cake

cake flour, sifted

orange extract,

cream of tartar

Shrimp Stir-Fry

jumbo shrimp,

zucchini,

large ears of corn, kernels removed

red grape tomatoes, sliced in half lengthwise

yellow grape tomatoes, sliced in half lengthwise

basil leaves, cut in chiffonade

Parmesan shavings

Rice or pasta, for serving, optional

Three Bean and Beef Chili

onion, diced (1 cup)

red bell pepper, diced (1 cup)

carrots, diced (1/2 cup)

beef (90 percent lean)

chipotle chile in adobo sauce, seeded and minced

adobo sauce

black beans, drained and rinsed

kidney beans, drained and rinsed

pinto beans, drained and rinsed

What&#39;s better than a hearty meatloaf? This is a recipe that&#39;s easy and foolproof.  No bells and whistles - just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping.

Classic Beef Meatloaf

Beef

panko bread crumbs

ketchup, divided

Worcestershire sauce

Preheat oven to 350&#176;F. Combine Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly. Shape beef into 8 x 4-inch loaf on rack in aluminum foil-lined broiler pan.

Place on upper oven rack in 350&#176;F oven. Bake 45 to 55 minutes, until instant-read thermometer inserted into center registers 160&#176;F; brush with remaining 1/4 cup ketchup during last 10 minutes, if desired. Let stand 10 minutes. Cut into slices.

No-Knead Cran-Walnut Pumpkin Toasting Bread

(2 ounces) walnuts

cranberries

(8 ounces) water

yeast

pumpkin puree

nutmeg

Heat the oven to 350°F. Scatter the walnuts in a metal pie tin and roast them until toasted and fragrant, 8-10 minutes. Roughly chop.

Cover the cranberries with boiling water and soak for at least 10 minutes then drain.

Combine the water and yeast in a large mixing bowl and let sit for a few minutes for the yeast to dissolve. Stir in the pumpkin puree, sugar, cinnamon, ginger, nutmeg and salt. Add 3 1/2 cups of flour to form a loose, shaggy batter.

Add the drained cranberries, chopped walnuts, and 1/2 cup additional flour to the dough. Use your hands to squeeze the dough and work in the additional ingredients. The dough will be very sticky and loose at this point. Scrape as much dough from your hands as you can, cover the bowl, and let the dough rise for at least 2 hours or up to 5 hours. It should at least double in bulk during this time.

At this point, you can proceed with making the bread or you can refrigerate the dough for a few hours or up to a day. Chilled dough will be easier to work with and shape into a ball.

Sprinkle your work surface generously with flour and turn the dough out on top. (If making two loaves or rolls, divide the dough now and shape each loaf or roll as follows.) With floured hands, fold the dough in half toward you so the un-floured surface is sealed inside and the outside is coated in flour. If the outside is still sticky, rub it gently with a litte more flour.

Flour your hands again and pick up the round of dough. It should feel fairly loose, but should be firm enough to shape. Begin shaping the dough into a round ball by smoothing the top and tucking the dough underneath (check out this video on shaping round loaves). When the dough feels tight and smooth, set it on a piece of parchment. Let the loaf rise uncovered until puffy and nearly doubled in size, about 45 minutes.

Heat the oven to 450°F. If you have a baking stone, set it in the oven now. If not, set a baking sheet in the oven to preheat.

When ready to bake, slide the dough still on the parchment onto the baking stone with a peel or the back of another baking sheet. (If cooking on a baking sheet, remove the sheet from the oven and quickly lift the bread on top.) Cut a few slash-marks in the top of the loaf with a serrated knife. Bake for 25-30 minutes, until the crust is golden-brown and the loaf sounds hollow when you tap the bottom.

Cool completely before slicing. Baked loaves will keep in a paper bag for several days or can be frozen for up to a month.

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Honey Glazed Carrots

baby carrots

Honey Glazed Carrots: Food Network

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Good but needs adjusting. First, recipe says to cook in water til TENDER.  It takes a while to get there, so I covered it to speed things along. But then at the end it says to cook 5 mins more with the honey and butter, making it TOO tender. So next time I'd cook in water, covered, BUT I'd cook til FIRM TENDER and then proceed with the butter and honey.  I don't like carrots to be TOO soft, they can feel like baby food that way. Glad I tested this one before Easter!

The only comment that I have is that an extremely talented Cordon Bleu chef that I worked for always said that “if it grows below the ground, start with cold water and if it grows above, start with boiling water.

This is a "keeper" recipe.  I served it with my Easter Dinner and the family just LOVED it!!!  I used carrots with the tops still attached, and I trimmed and peeled the whole carrots so that they looked just like the photo, and I must say, it makes for a beautiful presentation.  I cooked as directed and my carrots were PERFECTLY cooked, tender, but certainly not mushy.  They were beautiful and delicious.

Great easy recipe, husband says I can cook this every day! Thank you.

Very tasty and not too sweet because of the balanced flavors.<br />

jus made this tonite,im very pleased with the ease of this recipe yet so tasty

I loved this!  I used what I had at home, so I replaced the honey with agave syrup, butter with coconut butter, and omitted the parsley.  It came out great!

I have made these several times, always a hit.  Serving for Christmas dinner; standing rib roast and loaded baked potatoes.

I made this as a side for Thanksgiving. Everybody loved them.  I followed the recipe exactly that time but have made some slight tweaks since: I steam the carrots instead of boil them. It only takes a tiny bit more time and saves all the good nutritional content. Also, I leave the carrots slightly underdone at this stage before tossing them into the glaze mixture, as they will cook further in while in the glaze sauce and you don't want mushy carrots.  The second time I made it I also had the glaze sauce going while the carrots steamed. This way it thickened up quicker. If you wait to combine it when the carrots are done steaming then the glaze is too watery. Lastly, I also put in 1/3 less butter and it was just as good as the first time i made it. The important flavors to me were the sweetness of honey and tang of lemon.  I love this recipe 

https://www.foodnetwork.com/videos/honey-glazed-carrots-0149069

Quick as a rabbit, these honey-glazed baby carrots are ready to serve.

Honey-Glazed Carrots

Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. Simply toss with a few seasonings and pop into a super-hot oven for great results every time.

Roasted Broccoli with Garlic

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Green Beans with Lemon and Garlic

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Pork Tenderloin with Seasoned Rub

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Basic Sourdough Bread

Slow-Cooker Pork Tacos

Chicken Saltimbocca

Oil and Vinegar Slaw

Blueberry Compote

Roasted Brussels Sprouts

Herbed Chicken Marsala

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Healthy Curried Spaghetti Squash

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The most viewed low fat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine