8,375 fat free recipes

Three beans simmer with tomatoes, jalapeños, and a full can of beer in this hearty vegetarian chili. Cumin and chili powder bring the heat home.

Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.

Oven-baked banana French toast made with egg whites and whole wheat bread, topped with a warm honey-cinnamon blueberry sauce. A lighter, hands-off brunch that skips the griddle.

Slow-simmered pinto beans with smoky ham hocks, onion, and garlic. Soaked overnight and cooked low until creamy and tender, this Southern classic is comfort food at its most honest and satisfying.

A very quick, easy, and delicious summertime dinner!

For those who don't eat potatoes, this puree makes a wonderful substitute.

Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that's perfect for scooping with warm bread or pita.

Red lentils and carrots simmer with curry spices into a hearty soup thickened with breadcrumbs. This warming bowl takes just one pot and delivers protein-rich comfort in about an hour.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

Bow tie pasta tossed with honey-soy marinated chicken, red bell peppers, and scallions. A quick Asian-inspired weeknight dinner with a sweet, tangy, savory glaze.

Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.