10,000 fat free recipes

Paprika-browned turkey simmered with tomatoes, potatoes, green peas, mushrooms, and bell pepper in a herb-seasoned broth. Serve over hot rice for a hearty island-inspired stew that feeds the soul.

Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.

Sweet Vidalia onion and almond quick bread with almond extract and sauteed onions baked into a tender loaf. A savory-sweet bread that needs no yeast and no kneading.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.

Hawaiian cake layered with cream cheese vanilla pudding, crushed pineapple, whipped topping, coconut, walnuts, and maraschino cherries over a yellow cake base. A retro potluck showstopper.

Soft ginger cream cookies spiced with ginger, nutmeg, cloves, and cinnamon, sweetened with molasses, and topped with vanilla or orange frosting. This big-batch recipe makes 6 dozen.

Lemon rice with turkey breast strips, scallions, capers, lemon zest, and fresh parsley tossed in a one-skillet meal. Bright, fresh, and on the table in 25 minutes using pre-cooked brown rice.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Baked turkey empanadas with a whole wheat cornmeal crust filled with cheddar cheese and green chiles. Homemade dough, golden and flaky, great for using leftover turkey.

Friendship cake made with brandied fruit starter, cake mix, and instant pudding for a moist, boozy tube cake with nuts. Endlessly customizable with different mix and flavor combos.

The ultimate sweet-and-salty cookie: buttery dough loaded with butterscotch chips and crushed potato chips. Crispy edges, chewy centers, totally addictive. Makes 5 dozen.

Lincoln almond cake: a tall white butter cake with chopped blanched almonds folded through, lifted by stiff-beaten egg whites and baked in a bundt pan. Tender, fragrant, snowy-white.

Reine de Saba, the classic French chocolate almond cake with a fudgy center and glossy chocolate glaze. Ground almonds replace most of the flour for a rich, dense crumb.

French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.

Zucchini cake built on a yellow cake mix shortcut, with cinnamon, vanilla, grated zucchini, raisins, and walnuts baked in a tube pan. Moist, easy, and forgiving for new bakers.

New Mexico chili soup with browned ground beef, onions, tomatoes, fresh roasted green chiles, and warm cumin. A long-simmered Southwestern bowl that gets better the longer it cooks.