9,390 fat free recipes

Grilled tuna steaks brushed with Caesar dressing, nestled on toasted whole-grain onion buns with crisp lettuce and fresh tomato. This 20-minute high-protein sandwich is summer grilling at its simplest and most satisfying.

Brined for 48 hours in brown sugar and spices, then coated in a crushed juniper and black pepper rub and roasted low and slow. Homemade turkey pastrami that rivals any New York deli counter.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Breaded chicken pieces cooked in the microwave with sauterne wine, mushrooms, and tomatoes. A quick shortcut version of the classic French Chicken Marengo.

This decadent bread with a cinnamon taste is perfect in the morning. Can be served plain or toasted.

Kidney beans tossed with crisp celery, grated dill pickle, onion, and chopped hard-cooked egg create a protein-packed salad with tangy crunch in every bite.

This new spin on the delicious squash is perfect for the Autumn season and just in time for Thanksgiving.

Ceviche Acapulco with red snapper, shrimp, and scallops cured in lime juice, then tossed with serrano peppers, olives, tomatoes, and cilantro. Bold, bright, and no cooking required.

Two vibrant purees, golden corn and emerald spinach, swirled together into a striking yin-yang pattern. This vegetarian soup is as fun to make as it is to eat, and kids absolutely love it.

Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.

Rustic round sourdough bread packed with savory onion flavor from soup mix. Crusty outside, soft inside, and made with pantry staples plus sourdough starter.

A soft bread machine loaf made with cherry yogurt, dried cherries, and applesauce for natural sweetness. Works on both regular and rapid bake cycles.

Tender chicken breast simmered in a light curry broth, then tossed in a silky orange juice and sherry glaze with ginger, crisp celery, and bright bell peppers. Served over fluffy brown rice for a low-cal weeknight dinner that still brings bold flavor.

Pork intestines marinated with soy sauce, ginger, and chili, coated in bread crumbs, and steamed over sweet potato cubes. A traditional Chinese offal dish finished with hot sesame oil and scallions.

Pineapple nut cake with crushed pineapple baked right into the batter and finished with a nut icing. A no-egg, no-butter dump cake that comes together in minutes with just 5 ingredients.

Rice and kidney bean salad with sauteed celery, red wine vinegar, and a touch of sugar. A simple, budget-friendly side dish served at room temperature or chilled.