10,000 fat free recipes

A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.

These delicious Greek biscuits were so interesting to make, I wasn't sure whether the biscuit would hold together or not, but the result was great. The biscuits were all puffed beautifully and golden-brown. The layer of filling made with feta, roasted bell pepper, and black olives was super flavorful. We only made half of the recipe, and we got 6 biscuits. They disappeared real fast...

Very easy to make, and I finished off cooking by broiling the top in the pan under the hot broiler. Served this flavorful and tasty frittata with homemade salsa and a cup of orange juice, delicious.

Instead of store-bought granola bars, make your own bars. They can be a yummy snack or a grap-go breakfast.

Lighter pumpkin harvest loaf made with egg substitute, egg whites, and a single pumpkin can. Cinnamon-spiced quick bread that's lower in cholesterol than typical pumpkin loaves.

A tex-mex style beefy chili chock-full of beef, beans and mushrooms.

Roasted zucchini and almond with whole wheat pasta, topped with creamy basil sauce.

Gave this recipe 5 star, because chocolate in between the layers, and chopped almonds were mixed into streusel, which made the bars taste heavenly delicious.

I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.

A cheesy baked pasta casserole with minced beef and some Italian flair.

Fresh peach slices topped with buttery cinnamon-sugar crumble, baked until golden brown. Classic summer dessert ready in an hour.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Spread the Christmas cheer and make a batch of these tasty snacks for your neighbors!

I made these cookies and they came out perfectly. They did not stick to the pan or spread while baking. I did drop batter with a spoon to keep them on the small side.

A bit sweet, sour with slightly spicy, this Thai cauliflower curry has lots of deliciousness that coconut milk, fish sauce and Thai curry paste have delivered. Serve it over a bed of rice that helps to soak up all the goodness.

Had some broccoli and mushrooms needed to use up, this recipe was a perfect fit. I also slice a carrot and added into the stir-fry, which made the dish look more colorful and inviting...