10,000 fat free recipes

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

A succulent and tasty chicken dish that's made with mandarin oranges, fresh mushrooms and sweet bell peppers.

Traditional British Shrewsbury lamb chops braised in a sweet-tangy sauce of red currant jelly, Worcestershire, lemon juice, and mushrooms. Old English casserole, hearty and warming.

Thick-cut pork loin steaks marinated in soy sauce, molasses, sherry, ginger and garlic, then grilled or broiled in just 10 minutes. A rich, glossy teriyaki dinner for two.

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.

Homemade strawberry Italian ice made with just fresh berries, sugar, lemon juice, and ice cubes. No ice cream maker, no churning, no fuss. Icy, fruity, and ready in under an hour.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Don't leave out the adults during a family reunion. Instead try this snack that contains pecans and amaretto liquer.

Apple pierogi filling: grated fresh apples with cinnamon and sugar. Traditional Polish dessert pierogi served with sour cream, buttered crumbs, and a final cinnamon dust.

Classic Northwest cheesecake with a graham cracker crust, dense sour cream cream cheese filling, and ruby cherry pie filling on top. The dependable old-school Philadelphia-style cheesecake everyone makes.

Hot pickled peppers brined overnight in salt water, then water-bath canned in vinegar, sugar, garlic and horseradish brine. Crisp, snappy and shelf-stable for a year of nachos, sandwiches and antipasto plates.

Try this creamy and scrumptious dish that is fun and easy to make.

Jalapeno seasoning salt blends garlic salt, celery salt, jalapeno powder, and chili powder into an all-purpose Tex-Mex spice rub. Five-ingredient pantry shake-up for grilled meats, roasted veg, popcorn, and margarita rims.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

Moroccan chicken and rice with pistachios, dried apricots, pine nuts, rose water, and edible rose and marigold petals. Fragrant North African feast with floral garnish.

Peach schnapps bundt cake spiked with peach schnapps and orange juice, baked in a vanilla cake mix base and brushed warm with a peach preserves and schnapps glaze.