10,000 fat free recipes

Spicy, tangy Chinese soup with pork, silky tofu, wood ear mushrooms, and egg ribbons in a pepper-spiked broth. This restaurant favorite is ready in 45 minutes.

Homemade summer sausage made from ground beef with liquid smoke, curing salt, mustard seed, and coarse black pepper. Mix, roll, chill overnight, and bake for smoky, savory sausage you slice and serve hot or cold.

Bone-in turkey thighs marinated overnight in teriyaki sauce and pineapple juice, then grilled until charred and glossy. Just 3 ingredients for a smoky, sweet-savory cookout centerpiece.

I have used this recipe for years. Chicken, pork, fish, or wings in all sorts of flavors--Chinese, Mexican, Italian, Cajun, etc. I have shared this recipe more than any other.

Saucy ground beef with onion, green pepper, and Worcestershire spooned over toasted buns in 30 minutes flat. This quick weeknight sloppy joe is a budget-friendly family dinner that kids actually ask for.

Quick 15-minute apple raisin sauce with applesauce, apple butter, and maple syrup for a naturally sweet topping over pancakes, pork, or oatmeal.

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Thai-style chicken braised with lemongrass, chili, and fish sauce until tender, finished with homemade caramel for depth and color.

Smoked turkey rubbed with liquid smoke and slow-smoked over a water pan with white wine, onion, and bay leaves. Juicy, deeply flavored whole bird with a simple seasoning approach.

Honey up your day with this succulent dish that is perfect to serve when guests are coming over for dinner.

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

Pennsylvania Dutch ham with string beans and potatoes, simmered together in a smoky broth for hours. Old-fashioned one-pot supper served with vinegar on the side.

Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don't have a crepe pan you may employ a non-stick eight inch skillet.

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

Light and fluffy apple oat muffins spiced with cinnamon, nutmeg and cloves. Made with applesauce and skim milk for a healthier breakfast treat.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.