10,000 fat free recipes

Honey roasted chicken quarters glazed with olive oil, orange juice, honey, and paprika. Just 5 ingredients for golden, sticky-sweet roasted chicken with crispy skin.

Baked salmon fillets topped with a compound pistachio basil butter melted over each serving. White wine in the pan keeps the fish moist. Ready in 20 minutes.

Layered noodle casserole with ground beef, tomato sauce, and a triple-cheese filling of cream cheese, sour cream, and cottage cheese. Old-school comfort food.

Belgian endive leaves filled with whipped cream cheese and sun-dried tomatoes, piped into elegant rosettes. A make-ahead appetizer that looks stunning on any party platter.

Sirloin steak marinated in Worcestershire sauce, lemon juice, garlic, and onion, then grilled and finished with butter and parsley. The classic 2-hour marinade for steakhouse-style flavor at home.

Baked fish fillets with a Parmesan breadcrumb crust, garlic, and lemon pepper. Low-calorie, six ingredients, 30 minutes, and dinner for two is done.

Larb (larp): Thai-Isaan minced beef salad with fire-roasted garlic and shallots, toasted rice powder, fish sauce, lime, chili, and fresh herbs. Served in lettuce cups with mint.

Slow cooker honey glazed ham cooked in lemon-lime soda with a honey-mustard-clove glaze. A hands-off crockpot ham for holidays or Sunday dinner.

Thai hot and sour shrimp soup (tom yum goong) with lemongrass, kaffir lime leaves, straw mushrooms, and chili paste. Aromatic, spicy, tangy, and ready fast.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.

Paper-thin pork tenderloin marinated in soy sauce, sherry, and ginger, then stir-fried with broccoli, mushrooms, and carrots. Lean, colorful, and on the table in 30 minutes.

Authentic General Tso's chicken stir-fried with dried chilies, Sichuan peppercorns, orange zest, and dried citrus peel. A from-scratch version with no batter, no deep frying, and real numbing heat.

Korean bulgogi-style marinade with soy sauce, sesame oil, sugar, garlic, and toasted sesame seeds. Works on beef short ribs, steak, or chicken for grilling.

Louse Ma Thoom is a Lebanese mushroom and almond pate: earthy sauteed mushrooms, garlic and thyme ground with toasted almonds into a rich, vegan spread for crackers, pita and crusty bread. A meatless meze star.

Teriyaki chicken wings marinated in a honey-sherry teriyaki glaze with ginger, garlic, and dry mustard. Sticky, sweet, and savory wings for game day appetizers or party platters.