10,000 fat free recipes

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

Red onion pizza with a from-scratch soffritto tomato sauce and melted mozzarella on a crispy crust. Simple toppings, big flavor from slow-simmered sauce.

Pumpkin-shaped peanut butter cookies decorated with orange juice frosting for Halloween. Easy cut-out cookies kids love decorating with candy corn faces.

No-bake date and nut balls combine simmered dates, candied cherries and butter with rice cereal and walnuts, rolled in coconut. A retro Christmas cookie tray classic from the 1950s.

Le Bisse are traditional S-shaped butter cookies with lemon zest, made from a simple egg-butter-flour dough. Crisp and golden, these French-style cookies have an elegant shape and delicate crumb.

Layered cheesecake brownies stack a dense semisweet chocolate brownie base under a tangy sour cream cheesecake topping. Finished with fresh berry sauce or chocolate ganache for serious dessert ambition.

Cucumber, cream cheese are featured in this tangy make-ahead dip.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Sweet-and-sour meatloaf is a classic ground beef loaf glazed in a sticky tomato, brown sugar, vinegar, and mustard sauce baked right onto the top during the final 10 minutes.

Cinnamon-spiced maple cookies rolled in crispy rice cereal with chopped nuts. A crunchy, unique drop cookie with a sweet maple flavor and cereal coating.

Cheesy corn chowder thickens with ground rolled oats instead of flour, with crispy bacon, sweet corn, and sharp cheddar. A creamy whole-grain take on the chowder classic.

Paprika-buttered chicken baked with broccoli and peach halves, topped with a sour cream and Parmesan sauce, then broiled golden with poppy seeds. A retro one-pan dinner ready in an hour.

Buttery shortbread-style nut cookies with almond extract and chopped nuts, shaped by hand into rustic finger rolls. Tender, crumbly, and lightly sweet.

Light lasagna roll-ups filled with part-skim ricotta, broccoli, spinach, and scallions, topped with tomato sauce and melted mozzarella. A low-fat vegetarian twist.

Honey apple pie with Granny Smith apples in a honey-cream sauce dusted with cinnamon and nutmeg. Open-faced, no top crust, and caramelized to golden perfection.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.