8,375 fat free recipes

Sweet potatoes simmered in apple cider with brown sugar, butter and a cinnamon stick, then pureed and baked. A make-ahead Thanksgiving side without the marshmallows.

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Make-ahead slice and bake sugar cookies with lemon extract. Shape the dough into logs, freeze for up to 6 months, and bake fresh cookies in 10 minutes whenever the craving hits.

Whole wheat dinner rolls with oats, molasses, and honey for a dark, hearty crumb. Soft homemade yeast rolls with old-fashioned flavor, great for holidays and Thanksgiving.

Dark pumpernickel bread for the bread machine with rye flour, cocoa, molasses, instant coffee, and caraway seeds. A rich, deeply flavored one-pound loaf on regular cycle.

No-knead refrigerator bread with mashed potatoes and eggs for an exceptionally soft, golden crumb. Make-ahead dough rests up to 3 days in the fridge before baking.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Cowboy cookies (hundred cookies) loaded with crisp rice cereal, oats, coconut, and nuts in a chewy brown sugar dough. The classic everything-cookie that bakes 100 to a batch for cookie tin gifting.

Mock goose is a British vegetarian bake of diced potatoes, apples, onions, and cheese with sage, topped with stuffing mix and grated cheese. Hearty autumn comfort food.

Mexican-style lentils simmer with tomato sauce, sweet corn, onion, and bold spices into a hearty, plant-based base for rice or pasta. Cheap, filling, and weeknight-friendly.

Vegetarian spaghetti with pressed tofu cooked to a ground-beef texture, mushrooms, herbs, garlic, tamari, and red wine. A meatless pasta that eats like a classic Bolognese.

Shredded Mexican beef filling for flour tortillas: braised skirt steak with tomatoes, bell peppers, and a heavy hand of garlic. Perfect for tacos, burritos, or breakfast egg tacos.

Easy Mexican chili made in a slow cooker with ground beef, kidney beans, green chiles, and tomatoes. A dump-and-go crockpot chili that simmers 8-10 hours on low heat.

The easiest cake you'll ever make: dump apple pie filling, pineapple, yellow cake mix, coconut, and pecans into a pan, top with butter pats, and bake. No mixing, no fuss.

A dark, earthy bread machine pumpernickel made with rye flour, whole wheat, cocoa, molasses, and instant coffee. Dump the ingredients in and let the machine do the work.