10,000 fat free recipes

Dakota Prairie pumpkin pie recipe makes three classic 9-inch pies for the holiday table. Spiced with cinnamon and nutmeg, enriched with milk and half-and-half, and baked into a silky custard.

Easy guacamole with ripe avocados, green chilies, tomato, onion and a splash of Worcestershire. Smooth, tangy, ready in 15 minutes for tortilla chips and tacos.

Without buns and cheese, this juicy and delicious paleo Australian hamburger will satisfy your craving without giving any empty calories.

Curried beef and kidney bean chili topped with sharp cheddar and fresh scallions. The unexpected curry powder addition transforms a basic chili into something with serious depth and global flavor.

Fettuccine tossed in a rich shiitake mushroom cream sauce with bacon, chicken breast, and Parmesan. Dried and fresh mushrooms build layers of deep, earthy umami in every bite.

Bananas, oats and yogurt make these muffins healthy and moist while the chocolate chips and walnuts add that touch of decadence.

Buttermilk blueberry muffins: a classic from-scratch recipe with tangy buttermilk for tender crumb and a generous load of fresh blueberries. Bakery-style results in 20 minutes.

Quick bread made with canned pumpkin, dates and walnuts. Perfect for breakfast anytime during the fall season.

Hands-off bread machine pumpkin bread spiced with pumpkin pie spice, yielding a tender yeast loaf with subtle sweetness and warm autumn flavor.

Spiced pumpkin butter: shelf-stable canned spread with cooked pumpkin, pectin, sugar, and warm pumpkin pie spice. Six half-pint jars perfect for fall gifting or toast.

Add some sophistication to dinner with this scrumptious salmon dish that will instantly become one of your new favorites.

Marinated artichoke hearts, warm pasts, crunchy cucumber, and juicy tomatoes are tossed together with the marinade juice from artichoke hearts, some red pepper sauce, and fresh cilantro. Quick, easy, and refreshing.

Maple sugar pumpkin pie pairs warming cinnamon, ginger, and nutmeg with a splash of pure maple syrup for an old-fashioned New England take on the Thanksgiving classic. Whole milk and eggs make for a tender custard.

Asian millet salad recipe has been quite popular, so decided to give it a try. Made my own version, and we absolutely enjoyed it. Here the recipe is.

Eva's zucchini bread bakes a tender, cinnamon-spiced quick bread loaded with shredded zucchini, walnuts, and optional raisins. Two-loaf recipe perfect for using up a summer garden glut.

Microwave hot chocolate made in a single mug from chocolate syrup, a splash of vanilla and milk, hot in under two minutes. The syrup dissolves smooth with no clumps and no powder. Top with a marshmallow.