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    You are in: Home / Cookbooks / Vegetarian - Low Fat
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    57 recipes in

    Vegetarian - Low Fat

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    Serve as a meatless main dish or a side dish. I believe this recipe originated for Land O Lakes.

    Recipe #133366

    2 Reviews |  By ellie_

    Clock full of winter veggies and cheese -- a healthier version to a family favorite! This can also be made a day ahead -- just put in the fridge and add 10-15 minutes to baking time when ready to cook! If you freeze the unbaked lasagna (can keep in the freezer for up to one month) - add 1 1/4 hours to baking time if cooked while still frozen -- an emergency meal life safer! Recipe source: Sunset (February 2008)

    Recipe #389702

    11 Reviews |  By Katzen

    A fresh tasting take on the classic french dish, done in a crockpot. From Canadian Living.

    Recipe #373833

    2 Reviews |  By KateL

    Entered for safe-keeping. From First, November 24, 2008.

    Recipe #343550

    You know the John Wayne Chile Relleno casserole? The rich, eggy, cheesy one that everyone always loves? Well - it's yummy but it's fattening! Here's a delicious lower fat variation that yields a similar casserole with no guilt! Utilizes reduced fat cheese, sour cream and egg substitute for pretty darn good results!

    Recipe #26380

    Great quick and healthy dinner.

    Recipe #34881

    2 Reviews |  By Mrs B

    Polenta, or cornmeal, is a family favourite in Italy. Overnight chilling time is not included in the cooking time. Posted for Zaar World Tour 2005.

    Recipe #135815

    Rich and hearty pasta sauce..no cheese required!

    Recipe #277075

    From a low-fat recipe website.

    Recipe #123587

    112 Reviews |  By Cyn

    I found this recipe in a Low-Carb cookbook. The sweetness of the squash mixes well with the spice of the other ingredients. Low-carb and vegetarian!

    Recipe #81845

    A nice fitness lunch to keep you going all day! It's tastier than you would think considering the ingredients. Chipotle lovers may prefer Recipe#124740 for the dip or the easiest way is to use prepared dip from the jar. I love Guiltless Gourmet's Spicy Black Bean Dip or Desert Pepper Trading Company's Spicy Black Bean Dip. Based on a recipe from Ellie Krieger's Healthy Appetite, this serves two as an entree or eight as an appetizer.

    Recipe #228349

    by Looneyspoons, Janet and Greta Podleski. We had this for dinner tonight and I was impressed. It doesn't taste low-fat at all!I did add canned green chilies for extra heat and flavor, but didn't include it in the list of ingredients, since this isn't my recipe.

    Recipe #212740

    8 Reviews |  By foxfyre

    The base idea for this recipe came from a diet cookbook, but I've made a great many changes over the years. This is one of my favorite recipes, because it's very flavorful and reheats well. I usually use no-boil lasagna noodles for convenience, but have also had very good results with whole-wheat lasagna noodles boiled just to the point of being slightly "under cooked". Also, the shredded mozzarella can be replaced with pre-shredded "mixed Italian cheeses" available at most grocery stores. Finally, the Classico brand pesto tends to be very liquid, which is good for this recipe. If you can't find this brand and the pesto that you use is very thick, try mixing in a teaspoon or so of olive oil.

    Recipe #183828

    This is a recipe that I adopted from a sweet chef by the name of CBW. A real doll. "I always plan a crock pot meal for Sunday afternoon so that it's all ready after church, and I wanted something different than the chicken we usually end up with. This was a big hit!"

    Recipe #64138

    My favorite recipe category: few ingredients, outstanding results! Delightful, healthful, quick and easy to prepare. I strongly recommend that you use only kalamata olives in this recipe. Otherwise I used 9 ounces bagged spinach, 6 ounces pasta myself, but published the recipe as written. From a cookbook called "The Best in the World" by Physicians Committee for Responsible Medicine. This particular recipe came from Au Bar (renamed Je Me Souviens) in Palm Beach, Florida.

    Recipe #224693

    Another WW recipe I just had to add to my collection. Serving size is 1-1/2 cups.

    Recipe #59273

    1 Reviews |  By Junebug

    This is a fast recipe to put together that uses ingredients that most of us keep on hand. It's a very forgiving recipe in that you can easily add or change ingredients and it will still be a very healthy and flavorful dish! I have used the leftovers in tacos or as a topping for tamales.

    Recipe #211793

    This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

    Recipe #49387

    This is one of my favorite recipes, full of Mediterranean flavor and high in calcium. It uses pecorino romano, a salty parmesan-like hard cheese made of sheep's milk. I used a goat's milk feta but you can use any type of feta you can find. It calls for lacinato kale (a/k/a dinosaur kale) which is preferable if you can find it - If not, use regular curly-leaf kale. This recipe calls for a tube of pre-made, ready-to-slice polenta which you can find online or at most health food or gourmet food stores and some mainstream groceries. I use the traditional polenta (unflavored) from Food Merchants. If you have the time, you can make polenta from scratch, spread it on a baking sheet in a 1/4" layer while it's still hot, refrigerate it until firm, and use a juice glass to cut small disks out of the polenta. Enjoy!

    Recipe #204257

    This recipe uses convenient frozen pinto beans, not dried. This crock pot chili can be thrown together in just a few minutes usually with items you already have on hand. The spice level can be adjusted by varying the amount of jalapeno's or leaving them out completely.

    Recipe #222170

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