10,000 fat free recipes

Homemade chickpea falafel patties with cilantro, parsley, scallions, garlic, and cumin. A vegetarian Middle Eastern burger made from scratch with slow-cooker prepped chickpeas.

Homemade peppermint liqueur with just vodka, mint extract, and sugar syrup. Steep for two weeks for a smooth, minty after-dinner drink or cocktail mixer.

Buttery brown sugar cake layers with warm nutmeg get topped with chopped walnuts for this tender Armenian spice cake that rests before serving.

Italian steamed mussels in white wine with garlic and fresh parsley, served chilled as an elegant appetizer. Just five ingredients and a simple stovetop method.

Homemade corn tortillas from instant masa flour and water. Just two ingredients, rolled by hand, and cooked on a dry skillet in minutes.

Mushroom and onion quiche with Swiss cheese, heavy cream, and a dusting of nutmeg. Mushrooms and onions are stewed in butter first for deep, concentrated flavor in every slice.

Warm cranberry apple cider simmered in the crock pot with cinnamon sticks and a clove-studded orange. The holiday party drink that fills the whole house with spice.

Spice cookies with pumpkin dip: molasses-and-ginger cookies rolled in sugar, served with a creamy cream cheese and pumpkin pie dip. A holiday cookie plate with a dunking twist.

A scrumptious dessert made with bread cubes, apples and a bit of cinnamon. Tastes amazing when served with hard sauce or ice cream.

A classic Yunnan province dish: whole chicken gently steamed for 2 hours with ginger, scallions, and rice wine, producing silky tender meat and a pure, golden broth.

Lasagna casserole with egg noodles, ground beef, cream cheese, and bubbly mozzarella on top. All the comfort of lasagna in a simpler one-dish format that serves six in about an hour.

A clean, light Asian-style soup of tender napa cabbage and celery in a simple broth, topped with cooked shrimp and fresh scallions. Just 6 ingredients and under 50 calories per bowl.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.

Midori cake is a pale-green Bundt built on yellow cake mix and pistachio pudding, soaked with melon liqueur and finished with a Midori-cream cheese glaze. Retro doctored cake mix at its showy best.

Turtle cheesecake with a chocolate wafer and walnut crust, studded with chocolate-caramel-pecan turtle candies. A rich Chicago-deli classic from the Eli's Cheesecake family.

Baked chicken Excelsior bastes chicken breasts in lemon-paprika butter, then bathes them in a creamy sour cream, sherry, and mushroom sauce for the last stretch in the oven. A retro, dinner-party-worthy chicken with a silky finish.