10,000 fat free recipes

Mash black-eyed peas with fork, cook with tomatoes and golden onions, stir in ground peanuts for this unique Kenyan vegetarian stew over rice.

Ricotta and sour cream cheesecake sweetened with honey, baked in a water bath, and topped with fresh strawberry sauce, kiwi, and berries. Lighter than a classic New York style.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Potato and loaded vegetable salad is a mayo-free, vegan picnic salad: cubed potatoes, peas, carrots, celery and bell pepper tossed in a bright blended lemon-garlic dressing with a hint of coconut and hot sauce.

Homemade pork and turkey sausages or burgers with garlic, paprika, and a hint of ground cloves. Just six ingredients, no casings needed, and three cooking options.

Salmon oysters are crispy pan-fried fritters made from canned salmon, eggs, flour, and baking powder. Shaped like oysters and fried golden. Serve with fries, coleslaw, and tartar sauce.

Thai chicken soup with lemongrass, galangal, fish sauce, fresh chili, cilantro, and mint. A light, aromatic broth inspired by tom yum, served with rice.

Chocolate bread made in a bread machine with cocoa powder, butter, egg, and vanilla. A sweet, enriched yeast bread with deep chocolate flavor, makes two loaves.

Fresh Indian salsa with tomatillos, tomatoes, jalapenos, cilantro, onion, and lime juice. A bright, tangy no-cook salsa that blends Mexican and Indian flavor profiles.

Smoked salmon mousse layered with a green spinach stripe, set in a ring mold with cream cheese, sour cream, whipped cream, dill, and a hit of lemon. Elegant make-ahead party appetizer.

Jerked pork tenderloin seared then stacked on rice with sautéed portabello mushrooms, all drenched in a spiced cream sauce with allspice, coriander, and Worcestershire. Caribbean heat meets French technique on one plate.

Irish cappuccino made with Bailey's Irish Cream, hot black coffee, whipped topping, and a dash of nutmeg. A 3-minute boozy coffee drink for cold nights.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

A Tibetan style sauce for momos (Tibetan dumplings).

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

Linguini with roasted tomato sauce, grilled Roma tomatoes, sauteed portobello mushrooms, and fresh basil. A restaurant-style plated pasta with elegant presentation and deep roasted flavor.