Low-Carb Recipes

Swirl up a forkful of this rich, creamy play on lasagna. Packed with the same great flavors of the traditional dish, our veggie-packed version packs in nutrition while slashing carbs.

This salad is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.

Creamy, silky tomato soup is the ultimate comfort food. We've elevated the traditional soup with the addition of white cannellini beans and toasty garlic oil. You won't miss any of the cream or calories from this dairy-free tomato soup as the texture is still silky from blending the tomato base. With the addition of the white beans, each serving provides 8 grams of protein making this vegetarian meal foolproof. Serve alongside our revamped Grilled Cheese Skillet "Panini" for a complete meal kids and adults will all approve of. We lean on reduced-fat cheddar in this sandwich but add a little canola mayo to stretch the cheese and encourage extra meltiness for a mixture that has 50% less sat fat than regular cheddar and saves 190mg sodium over processed American cheese. 

We traded white rice for whole-grain quinoa and kicked out any processed ingredients for a new take on this comfort classic. To add more flavor to quinoa, try toasting it. Freeze an extra pan of this whole-grain main for kid-friendly comfort. Serve with a simple green salad.

To Freeze: Cool unbaked casseroles completely; cover tightly with aluminum foil. Freeze up to 2 months.

To Thaw: Remove foil. Microwave at HIGH 20 minutes or until thawed.

To Reheat: Cover with foil and bake at 375° for 25 minutes ; then broil 5 minutes or until golden brown.

Classic burger elements become a fast, fun salad for the entire family—a deconstructed take on a diner favorite. Instead of four burger patties, we cook just two, then chop and sprinkle them over the top. A handful of crushed potato chips adds crunch. Kick up the dressing with a pinch of ground red pepper.

Shrimps tossed in spicy vinegar BBQ sauce are a super-savory toast topping that makes a great lunch or light dinner. Pair these flavorful open-faced sandwiches with the Haricots Verts with Cherry Tomatoes and Mushrooms for a colorful and complete plate.

Minneapolis Chefs Jamie Malone and Erik Anderson lay Asian flavors on this stone-cold stunner. "Varying texture keeps things interesting," Chef Malone says. "Don't overcook your noodles," Chef Anderson says. "You don't want them to be too soft or mushy. You want a pleasant, chewy texture. It's all part of the fun of eating noodles."

This hearty spin on chicken and dumplings satisfies with just over 300 calories. Double the recipe to freeze, so you have an easy, comforting dinner when you need it.

Upgrade summer's coolest dish, poke, with whole grains, heart-healthy fats, and crisp kale. Want to go beyond the bowl? Serve this 10-minute mixture over mixed greens or with crunchy brown rice crackers, or tuck into corn tortillas.

Time: 40 minutes

Time-Saver: A quick sear and a sprinkle of panko cuts prep and cook time in half compared to breading and baking.

Serve with Chili-Lime Corn

Be a last-minute appetizer hero, or serve a better-than-takeout main on the fly. No need for fancy folds: Just moisten wrapper edges and seal.

To Freeze: Sprinkle uncooked potstickers with cornstarch; freeze on a baking sheet until firm. Place in a zip-top plastic freezer bag; freeze up to 2 months.

To Reheat: Follow step 4 using frozen pot stickers, steaming for 7 minutes.

Sprout a grain like quinoa (it takes time but almost no attention) for a pleasing bite and a nutrient boost. Add veggies and nasturtiums and marigolds (flowers optional) for a peppery kick.

This raw-food dish needs planning and patience, but the payoff is a salad that pops with each crunchy bite. Tracy Singleton (owner of Birchwood Cafe) says using cooked and cooled quinoa instead of sprouted quinoa is a fine shortcut, but the salad won't be 100% raw.

Slightly thicker (1 1/2-oz.) bread slices build a sturdy sandwich base. Slice your own, or ask to have it sliced on the thick side. Meaty, briny kalamata olives and a splash of vinegar punch up a quick red pepper sauce for these vegetarian sandwiches. Serve with our Cheddar and Chive "Squachos," easy, cheesy nacho-style broiled squash slices, to complete the meal.

Stash a batch in the freezer for a faster, fresher, veggie-packed alternative to takeout. For an easier dumpling shape, fold wrapper in half over filling to form a half-moon; press well to seal edges.

To Freeze: Add vegetables to stock mixture; cool completely. Freeze stock mixture and dumplings separately in large zip-top plastic freezer bags.

To Thaw: Microwave stock mixture at MEDIUM (50% power) 3 to 4 minutes or until bag is pliable.

To Reheat: Pour stock mixture into a large Dutch oven; simmer 5 minutes or until thoroughly heated. Add frozen wontons; cook 3 minutes.

Think of this impressive salad as a deconstructed version of a spring roll. Rice noodles cook in just 2 minutes; be sure to drain and rinse promptly with cold water so they don't overcook.

Neptune Oyster in Boston and Red's Eats in Maine, on which this recipe is based, both give the option of butter or mayo. Offering that choice means they can't hide anything about the quality of their lobster.

Pork isn't always the fastest thing to cook, so using up leftovers can result in quick pork-based dishes for weeknights. Use fattier cuts, such as pork belly, sparingly to add loads of flavor without too many extra calories. Pork tenderloin is an ideal choice for a main dish due its ability to be sliced, shredded, or chopped.

In this filling bowl, bulgur is a great go-to grain because of its quick cook time and neutral flavor. Have for an easy to pack ahead lunch or light dinner. 

When stuffed tortillas are bound with gooey mozzarella and dunked into warm marinara, you end up with a pizza-quesadilla hybrid, or a pizza-dilla. Fill the piza-dillas with shredded chicken and spinach or with zucchini and mushrooms for a vegetarian option.

The tangy herbed yogurt sauce also moistens the salmon during cooking.

Cookbook author Sandra Gutierrez learned about entertaining from her grandmother, who frequently hosted huge parties at her home outside Guatemala City. "It's my greatest inheritance: her love for style, food, entertaining, and making people happy," says Gutierrez. Those gatherings often featured empanadas, flaky hand pies filled with savory or sweet fillings. Gutierrez developed an appreciation for the portable turnovers: "I love them for parties," she says. "They're easy to eat—perfect for standing and talking." Take a cue from Gutierrez and create your own memorable gathering with the make-ahead empanada recipes that follow.

First up, a classic empanada recipe: Rojo Vieja. In Latin American cuisine, flank steak is the go-to choice for recipes that call for boiled meat because it shreds beautifully and offers bold flavor. It's also inexpensive, making it ideal for feeding a crowd.

We swap sugary pancake syrup for a poached egg and use chickpea flour in place of refined for an extra punch of protein. Enjoy for a quick breakfast or dinner.

This playful turkey melt's abundant crisp crevices and gooey interior will have the whole family wondering, "What can we waffle next?"

Any ramen lover will tell you—it's all about the broth. We build layers of rich umami flavor with the help of mushroom stems, fresh ginger, kombu (a type of edible kelp), sesame oil, and, of course, low and slow heat.

Serve this kid classic with simply steamed carrots, if you like.

The Creole classic gets a fun makeover with steel-cut oats, which are higher in protein and fiber than white rice. But I wouldn't dare change the heart of the recipe—the trinity of onion, bell pepper, and celery. Be sure to use quick-cooking steel-cut oats for the best results.

Unleash your muffin tin's magic! This multipurpose pan takes the guesswork out of portion control by offering personal servings. 

Lure kids into eating a fulfilling breakfast with this cute all-in-one dish. You can cater to individual tastes too: Add chives to one up and spinach to another, or exchange the bacon for ham.

Dinner doesn't get any easier than this five-ingredient salad. And it's bursting with Super Bowl Sunday potential.