10,000 fat free recipes

Baked salmon fillets topped with pistachio-basil compound butter made from pistachios, fresh basil, garlic, and lime juice. Baked in white wine for an elegant, easy dinner.

Quick garlic marinara sauce with canned Roma tomatoes, olive oil, oregano, and parsley. A 5-ingredient Italian tomato sauce ready in 20 minutes.

Spinach and cheddar omelet folded around fresh spinach, sharp cheese, and a spoonful of red pepper relish. A fast, protein-packed vegetarian breakfast with a gentle cayenne kick.

Jerusalem artichoke egg rolls stuffed with sunchokes, ham, shallots, garlic, and chives, then deep fried until crispy. A creative fusion appetizer with earthy, nutty flavor.

Grilled fish fillets in balsamic-ginger marinade: light, bright, low-fat fish fillets marinated in balsamic vinegar, lemon, garlic, and fresh ginger, then quickly grilled. Heart-healthy summer dinner.

Steamed pork dumplings (shumai-style) packed with ground pork, shrimp, chinese mushrooms, scallions, and sesame oil, then steamed open-top for 30 minutes. Classic dim-sum at home.

Old-time country stew of pinto beans and white hominy simmered low and slow with salt pork and a whisper of marjoram. Frontier comfort food that fills the kitchen with smoky depth.

Green beans and butternut squash glazed in currant jelly, garlic butter, basil, and lemon juice, topped with toasted walnuts. A make-ahead holiday side dish.

High-heat roast flank steak with garlic-oil marinade, portobello mushrooms, and baked potatoes cooked simultaneously on two oven racks. A complete three-component dinner from one oven.

Party cheese log made with cream cheese and sharp cheddar, seasoned with Worcestershire and red pepper, rolled in pecans and parsley. A make-ahead appetizer that chills overnight.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Thai jungle curry (kaeng paa) is the fiery, coconut-free curry, a brothy, herbaceous bowl of pork, eggplant, and long beans simmered with curry paste, kaffir lime, and basil. Light, intense, and ready fast.

Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.

Composed citrus salad arranges fresh orange and grapefruit segments over salad greens with a bright teriyaki-ginger-honey vinaigrette. Light, elegant, and a perfect winter starter when citrus is at its peak.

Greek spanakopita with fresh greens, feta, eggs, and herbs wrapped in buttery phyllo pastry. Warm spices like cinnamon and allspice give this savory pie its traditional depth.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.