10,000 fat free recipes

Grandma's oatmeal bread for the bread machine with rolled oats, honey, and dark molasses. Soft, slightly sweet, and full of old-fashioned oat flavor.

Ground beef, rice, and mushrooms wrapped in tender cabbage leaves, baked in a sweet-tangy tomato sauce. Classic stuffed cabbage rolls that taste like grandma's kitchen.

Sicilian baked sausage casserole with Italian sausage, red and green peppers, onions, potatoes, and canned tomatoes baked together until everything braises in its own juices. No browning, no water added.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Garlic-studded roast leg of lamb on a bed of sliced onions and thyme, finished with a creamy onion-rice puree made from the roasting pan drippings. A Sunday-dinner centerpiece.

Granny's ham and potato gratin for a crowd layers parboiled potatoes, diced ham, and Swiss cheese with a mustard-garlic bechamel. Feeds 24, bakes in under an hour, and can be assembled a day ahead.

Noodle and mushroom souffle layered with ground beef, leeks, tomatoes, and melted cheese, then set with an egg-cream custard. Hearty German-style nudelauflauf for a family dinner.

Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.

Koofteh Tabrizi, oversized Persian meatballs packed with rice, fresh herbs, and leeks, then poached whole in a turmeric-tomato broth. A celebration dish from Iran's Azerbaijan region.

A Southern classic bundt cake made with butter cake mix, sour cream, and a hidden ribbon of cinnamon-brown sugar-nut filling swirled through the center.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

Haitian French toast soaked in fresh orange juice, cream, and warm spices, then pan-fried until deeply golden. Caribbean brunch with bright citrus depth.

Southern-style curry chicken simmered in tomato sauce with jalapeno, onions, and curry powder, served over rice. A one-skillet comfort meal with a mild, warming spice that's ready in an hour.

Make-ahead sausage, cheese and egg breakfast casserole built on herb croutons, sharp cheddar and bulk pork sausage. Assemble at night, bake in the morning. The brunch crowd-feeder.

Grand Marnier orange liqueur cake with sour cream, chopped nuts, and slivered almonds. A rich, tender tube cake soaked in a boozy orange syrup for a sophisticated celebration dessert.

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.