9,390 fat free recipes

Slow-simmered pork burrito filling with cubed pork, jalapeno, bell peppers, cumin, oregano, and green chiles. Browned and braised until fork-tender for stuffing into warm tortillas.

Avgolemono is a traditional Greek lemon soup thickened with egg yolk and rice in chicken broth. Four-ingredient comfort soup ready in 40 minutes. Bright, silky, and naturally gluten-free.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.

Whole wheat French bread baguettes with a golden egg-wash crust. Hand-kneaded, naturally risen, and freezer-friendly. Four long loaves from one simple dough.

Thai cucumber pickles, a quick sweet-sour-spicy side of sliced cucumber, red chiles, onion, and cilantro in a red wine vinegar brine. Five-minute condiment.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Light sandwich rye for the bread machine with caraway seeds, bread flour, and rye flour. A mellow deli-style loaf with tight crumb and a soft crust, ideal for reubens and grilled cheese.

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.

Hot cranberry pineapple punch brewed in a coffee percolator with whole cloves and cinnamon sticks. Serves 22 and fills the whole house with the smell of the holidays.

Thakkali isso is a Sri Lankan prawn and tomato curry simmered in two rounds of coconut milk with lemongrass, cardamom, fenugreek, and curry leaves. Finished with lime and curry powder.

New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.

Persimmon chocolate chip cookies: ripe Hachiya persimmon pulp folded into a spiced cookie dough with chocolate chips, walnuts, and dates. Soft, cake-like cookies with autumn-spice warmth in every bite.

Oven-fried zucchini sticks bread fresh zucchini in a whole wheat flour and cornmeal mix, then bake on a hot sheet pan until golden crisp. No deep fryer, no guilt.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.