10,000 fat free recipes

Seafood lovers will enjoy this scrumptious dish that doesn't take a lot to make!

A simple yet scrumptious side dish that can accompany any meal you make this summer!

Grilled chicken breasts marinated in a punchy blend of Dijon mustard, brown sugar, apple cider vinegar, and hot sauce. Sweet, tangy, and spicy with charred grill marks in every bite.

Simple and surprisingly delicious this is a quick work-night supper for the whole family.

Baked chicken breasts marinated with zesty seasonings.

"Great on a summer's day with fresh corn and mashed potatoes."

Chicken baked in a soy sauce and red wine vinegar marinade with garlic and oregano. Just five pantry ingredients for incredibly tender, savory-tangy results every time.

Cantonese steamed shrimp in shells with fermented black beans, garlic, and oyster sauce. This classic dim sum dish is tender, flavorful, and ready in just 30 minutes.

Treat your friends the next time their over with these scrumptious appetizers that will be gone in seconds!

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Philippine chicken adobo in the slow cooker with vinegar, soy sauce, and garlic. Just 5 ingredients for tender, tangy-savory chicken that falls apart over rice.

Chinese stir-fried oysters with garlic, ginger, green onions, and a light oyster sauce glaze. Blanched first, then wok-fried in under 2 minutes for tender, briny bites.

Herb marinated grilled shrimp skewers with fresh basil, mint, oregano, and garlic pulsed into olive oil. A bright, Mediterranean-style shrimp that grills in just 6 minutes.

Pan-seared sea scallops over wilted spinach, finished with a bright orange-Dijon vinaigrette and fresh chives. An elegant low-carb dinner that comes together in under 45 minutes.

Grilled shrimp skewers marinate in olive oil, lemon, ginger, coriander, and red pepper flakes, then cook in 4 minutes flat over hot coals. Bright, herbaceous summer grilling staple.

Huachinango: grilled red snapper marinated overnight in achiote (annatto) paste with garlic, orange juice, and oregano. The Yucatecan fish classic with deep red color and citrus-spice depth.