9,390 fat free recipes

Pork spareribs marinated overnight in pineapple juice, soy sauce, and apple cider vinegar, then steamed and grilled with a homemade citrus BBQ sauce. A three-step process for fall-off-the-bone ribs.

Two-ingredient cheese stuffed breadsticks made with refrigerated dough wound around string cheese. Freezer-friendly, lunchbox-ready, and kid-approved.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Fun science experiment for kids using spaghetti, baking soda, and vinegar. Watch noodle pieces bob and dance in a fizzy reaction. Add food coloring for extra wow factor.

Individual baked lasagnas layered with fresh pasta, crisp-tender asparagus, and a pesto-bechamel sauce, topped with golden breadcrumbs. A light, springy green lasagna baked in single gratin dishes.

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

Hungarian potatoes simmer eggplant, red bell pepper, mushrooms, and tender potatoes in a paprika-spiked tomato sauce. A hearty meatless one-pot main with deep, smoky-sweet flavor.

Snow cap meringue cookies fold semi-sweet chocolate chips into low-and-slow baked egg-white meringues, then dip the tops in melted white chocolate. Crisp, airy holiday cookies. Makes 6 dozen.

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.

Cajun-style grilled pork chops rubbed with a triple-pepper spice blend of white, red, and black pepper plus onion powder. Just 6 ingredients for bold, smoky flavor.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Foolproof meringue that never weeps or shrinks, stabilized with a cornstarch paste mixed into the egg whites. Golden brown in 30 minutes on any cream pie.