10,000 fat free recipes

Crab and shrimp baked in a sharp cheddar cheese sauce with a hit of hot sauce, topped with more melted cheddar and served over steaming rice. Southern-style seafood comfort.

Lemon pudding pound cake made with yellow cake mix, instant lemon pudding, and a poked-in hot lemon glaze. A dense, moist citrus tube cake with a glossy crust.

Orange limeade sweetened with pure maple syrup, made with fresh-squeezed orange and lime juice. A 4-ingredient natural citrus drink ready in 10 minutes, no refined sugar needed.

Pineapple-peach salad with pinwheel-arranged peach slices on fresh pineapple rings, garnished with strawberries, peppery watercress and a dab of mayonnaise. A retro ladies-lunch classic.

Old-fashioned mace cake baked in a bundt pan with butter, five eggs, and a full teaspoon of mace for a warm, nutmeg-like flavor. Simple and elegant.

Enjoy this creamy, rich and decadent cheesecake that's made with cream cheese and mascarpone.

A smoky-sweet blender sauce made from tamarind paste, chipotle peppers in adobo, brown sugar, garlic, and lime. Drizzle it on grilled shrimp, tacos, wings, or anything that needs a kick.

Salt-crusted Old English prime rib roasted in a hardened shell of rock salt for an evenly cooked, juicy interior with a Worcestershire-paprika rub. The dramatic centerpiece roast.

Creamy soup with Polish kielbasa, sauerkraut, and a milk-based broth thickened with flour. Tangy, comforting, and ready in 30 minutes.

Black beans and hearty root vegetables, parsnips, turnips, carrots and potatoes, deliver layers of fall flavor in this vegetarian stew recipe. Earthy mushrooms combined with low and slow cooking in the oven coax every drop of pure, rich goodness

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.

Fried country ham with red-eye gravy: the classic Southern breakfast of thick-sliced salt-cured ham fried in its own fat, deglazed with hot coffee. Two ingredients, pure tradition.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Old-fashioned Spanish pickles: a sweet and tangy relish of peppers, cabbage, cucumbers, tomatoes, and onions spiced with turmeric, mustard seed, and cinnamon in vinegar.

Pan-seared pork loin chops glazed with a sticky honey, lemon, soy sauce, and garlic pan sauce. A fast weeknight dinner with just six ingredients and 30 minutes.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.