8,375 fat free recipes

Pumpkin cake with a buttery yellow cake mix crust, spiced pumpkin custard filling, and crumbly streusel topping. Freezer-friendly and perfect for fall gatherings.

Mexican chef salad with hot spiced smoked sausage and kidney beans tossed over crisp lettuce, avocado, cheddar, tomatoes, and crushed taco chips in a French onion dressing with hot sauce.

Easy layered buckeyes with a peanut butter and powdered sugar base topped with melted chocolate, pressed into a pan and cut into squares. All the flavor of buckeye candy without rolling individual balls.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

Hearty pasta bean potage with cannellini beans, ham, pasta spirals, fresh tomatoes, and herbs in chicken broth. An Italian-style bean and pasta soup that eats like a meal.

Cornmeal-crusted trout pan-fried in butter and finished with a brown butter hazelnut sauce with lemon juice and parsley. Crispy coating, nutty sauce, and bright acid in every bite. Ready in 30 minutes.

Chili spaghetti with ground beef, tomato sauce, pimentos, and melted cheddar stirred right in. A Cincinnati-style one-pot chili pasta that comes together in under an hour.

No-knead herb bread with whole wheat flour, basil, and sage made in a bread machine. A soft, fragrant loaf with an earthy herb flavor and zero hand-kneading required.

Frosted orange cookies made with mandarin oranges baked into the dough, topped with an orange syrup glaze and fresh orange zest. Soft, fruity, and loaded with raisins and nuts.

Lasagne rolls stuff cooked lasagna noodles with a three-cheese ricotta filling, then bake them under tomato sauce and Parmesan. A portion-friendly twist on classic lasagna.

San Fernando Valley pinquitos are slow-simmered pinto beans cooked with raw sausage, sliced apples, tomato juice, and brown sugar. A sweet-savory Southern California classic.

Flourless chocolate cake with espresso and a shard of homemade chocolate almond brittle on top. Dense, fudgy, and gluten-free, the kind of cake you serve warm with a fork.

Individual chili pots layer beef, beans, tomatoes and peppers simmered with garlic and oregano, stirred with rice and topped with melted cheese and sliced olives for a one-bowl weeknight dinner.

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

German chocolate pies: two pies at once, gooey cocoa-pecan-coconut filling in flaky shells. One to eat now, one to freeze. A Southern dessert for holidays and church suppers.

Huevos rancheros with fried eggs over warm corn tortillas, refried beans, Monterey Jack and fresh tomato-jalapeño-avocado salsa. Classic Mexican ranch-style breakfast.