10,000 fat free recipes

Deep-fried French toast dipped in a flour and baking powder batter, fried golden in an inch of oil, then dusted with cinnamon sugar. Crispy outside, custardy inside.

Chicken cranberry bake with a sweet-tart sauce of ketchup, brown sugar, orange zest, and fresh cranberries spooned over partially baked chicken breasts. A festive one-dish dinner for fall and winter.

Vegetarian barley and bean soup with kidney beans, mushrooms, carrots, green beans, and tomatoes in a basil-oregano broth. A filling one-pot meal packed with fiber and protein.

Georgia peach conserve slow-simmered with orange, lemon, raisins, and chopped pecans. A Southern fruit preserve with citrus brightness and nutty crunch, sealed in sterilized jars.

Quick chicken curry with peas built on a pantry shortcut: a packet of onion soup mix and curry powder finished with plain yogurt. One skillet, on the table in 40 minutes over rice.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Steamed asparagus with bacon, fresh parsley, and lemon juice. A quick 20-minute diabetic-friendly side dish that works on the stovetop or in the microwave.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Creamy Creole peanut soup with crunchy peanut butter, fresh chilies, chicken, and heavy cream. Rich, nutty, and spicy with roots in Southern and African cooking.

Bread machine chocolate cherry bread with dried cherries, chocolate chips, Triple Sec, molasses, and orange zest. A rich, sweet yeast loaf with a boozy twist.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan simmered in vegetable juice. A low-fat vegetarian one-pot meal with hearty protein and bright Italian flavors.

Oatmeal millet muffins with rolled oats softened in boiling water and toasty whole millet for crunch. The morning muffin with two grains, golden tops, and tender, rib-sticking crumb. Freezes well.

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.