10,000 fat free recipes

Chewy raisin nut cereal bars made with raisin bran, marshmallows, cinnamon, and chopped nuts. A quick no-bake treat that comes together in minutes for lunchboxes, after-school snacks, or on-the-go breakfasts.

Try this creamy and scrumptious dish that is fun and easy to make.

Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.

Best of class senior contest--1950 Pillsbury Cookoff. This is a simple cake that looks fancy.

A light, no-bake raspberry cheesecake with a graham cracker crust, folded whipped cream, and a touch of Grand Marnier. Silky, fruity, and set with gelatin.

If you love pork chops then you will adore this hearty variation that will have you licking your chops and maybe even your bowl!

Cassata Napoletana layers thin sponge cake with cherry preserves, rich Neapolitan custard, chopped walnuts, and candied fruit. A no-bake Italian celebration cake that chills to set.

The crisp coating keeps the lamb succulent and juicy.

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Classic potato salad: the church-supper, picnic-table original. Cubed potatoes, hard-boiled eggs, crunchy celery and onion, all dressed with a tangy mayo-vinegar binder. Six pantry ingredients.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

Vinegar-marinated beef brisket studded with garlic, seared in bacon fat, and braised with strong black coffee and caramelized onions until fork-tender. A rugged, flavor-packed Texas-style brisket.

Baked rigatoni with Swiss, fontina, and mozzarella in a rich cream sauce topped with parmigiano and nutmeg. Golden, bubbly, and irresistibly cheesy.

Dessert pizza on bread dough crust with cream cheese layer, cinnamon apples, and almond streusel topping. Fun twist on apple pie. Serve warm with ice cream or whipped cream.

No-bake Easter pie with whipped gelatin folded into a graham cracker crust. Color it any flavor you like, garnish with jelly beans, and chill until firm.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.