9,390 fat free recipes

Homemade Mexican piloncillo syrup infused with cinnamon and whole cloves. Dark, rich, and caramel-like. Stir it into coffee, drizzle over pancakes, or use in cocktails.

Hot wassail made with apple juice, pineapple juice, and cranberry juice simmered with cinnamon, cloves, nutmeg, and lemon. A non-alcoholic holiday punch ready in 15 minutes.

Fresh Thai cucumber pickle with rice vinegar, shallots, carrot, and hot chili in a sweet-sour dressing. A no-cook, 15-minute condiment that pairs perfectly with rice dishes.

Honey-glazed ham steaks pan-fried and brushed with a warm honey, dry mustard, ginger, and clove glaze. Dinner on the table in 15 minutes flat.

Quick stir-fried snow peas and water chestnuts in walnut and sesame oil. A crisp, diabetic-friendly vegetable side dish that's on the table in minutes.

Oven-baked eggplant slices coated in seasoned egg whites and crushed corn flakes. Crispy without frying, no oil needed, and just as good cold as hot.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Korean BBQ tofu marinated in soy sauce, garlic, dry mustard, and sugar, then pan-fried until crispy. Vegan, naturally gluten-free with tamari.

Grilled Italian sausage with charred bell peppers, Vidalia onions, jalapenos, and sweet pineapple chunks, tossed with rosemary and pineapple juice. Smoky, sweet, spicy, served over mashed potatoes.

Grilled Ribeye Steak with Guinness Marinade recipe

Pickled eggs in a spiced cider vinegar brine with Dijon mustard, dry mustard, celery seeds, cloves, and sliced onions. Refrigerate overnight for tangy, firm eggs with a mustard kick.

Pickled green tomatoes packed with garlic, dill seed, and peppercorns in a hot vinegar brine, then water-bath canned for shelf-stable storage. The classic deli-style pickle for handling end-of-season green tomatoes.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.

Vegan hummus pita sandwiches with whole-wheat pita, pickled red onion, mixed greens, and chopped red bell pepper. Quick lunch, no cooking, ready in 20 minutes.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Chinese vegetable soup with shiitake mushrooms, napa cabbage, soba noodles, and a ginger-tamari broth. A low-fat, brothy noodle bowl with savory mushroom depth.