10,000 fat free recipes

Bone-in chicken chunks marinated in wine and soy, wok-fried with mushrooms, celery, water chestnuts, and silky cornstarch gravy.

Homemade Grape-Nuts cereal made from graham flour, brown sugar, buttermilk, and cinnamon. Baked, ground, and toasted into crunchy nuggets for cereal, ice cream topping, or snacking.

BBQ muffins with ground beef in a sweet-tangy ketchup sauce baked inside refrigerated biscuit cups and topped with melted cheese. Kid-friendly and ready in 45 minutes.

It's hard to go wrong with a combination of beef roast, hot green chile and beer. The beef was falling-apart tender with a hint of spiciness. Of course make sure to have enough beer to serve with the roast :)

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Sopa de tortilla, the authentic Mexican tortilla soup: a tomato-onion-garlic broth infused with mint, finished with fried corn tortilla strips and cheese. Ready in 40 minutes, pantry-friendly.

No-casing Sicilian sausage patties made with pork, Chianti, thyme, paprika, and fennel seeds. Freezer-friendly and grill-ready, even straight from frozen.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

If you like spicy food, you will adore this scrumptious salad made with italian salad dressing and picante sauce.

Ground beef simmered with chili powder, tomatoes, bell pepper, and garlic, then finished with melted sharp cheddar stirred right in. A thick, cheesy one-skillet chili ready in an hour.

Fresh spinach tossed with diced hard-boiled eggs in a tarragon vinegar and olive oil dressing with garlic. A crisp, no-fuss New England salad that comes together in minutes.

Pressure cooker chicken stock made in 30 minutes with stewing hen, celery, carrots, onion, and peppercorns. Rich, gelatinous stock in a fraction of the time.

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Three-cheese calzones stuffed with ricotta, provolone, and fontina plus prosciutto, olives, pepperoncini, and sundried tomatoes. Baked golden in bread-dough crescents, equally good piping hot or packed cold for a picnic.