9,390 fat free recipes

A medieval recipe brought to life: young turnips simmered in white wine with chestnuts, sage, and a touch of honey. Simple, earthy, and elegant enough to grace a lord's table or your Tuesday dinner.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

A light, jiggly tomato aspic salad made with tomato juice, unflavored gelatin, and a squeeze of lemon. Diabetic-friendly at just 15 calories per serving, served on crisp lettuce with colorful pepper strips.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.

Green beans, carrots, and potatoes simmered in a spicy berbere and niter kebbeh sauce with tomatoes. This hearty Ethiopian vegetable w'et is vegetarian comfort food meant for scooping with injera.

Sliced bananas, crisp apples, juicy oranges, crushed pineapple, and green grapes folded into creamy vanilla yogurt. A lighter spin on classic ambrosia that's ready in minutes and feeds a crowd.

Baked yams sliced into smoky barbecue sauce and served with ripe sliced mango. Just 3 ingredients, 30 minutes, and a sweet-smoky-tropical combo you didn't know you needed.

Light and earthy wild rice dressing with brown rice, fresh mushrooms, celery, and watercress simmered in thyme-scented broth. A wholesome holiday side dish that won't weigh you down.

Velvety pureed chestnut soup kissed with cinnamon, nutmeg, and mace. This warming vegetarian broth comes together in 35 minutes with a silky milk finish and bright lemon squeeze.

Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.

Fresh ripe tomatoes stewed with scallions, green pepper, dill, and basil, thickened with cornmeal and enriched with sunflower seed butter. Diabetic-friendly and naturally vegan.

Fresh rhubarb cut into pieces and gently steamed with just a splash of water, then chilled and sweetened with sugar. A two-ingredient recipe that's the simplest way to enjoy rhubarb's tart, fruity flavor.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Turkey mole empanadas wrapped in flaky puff pastry with cilantro and scallions. Baked golden in 10 minutes for an easy Mexican-inspired appetizer with rich, spiced filling.