10,000 fat free recipes

Szechuan cashew chicken with velveted chicken breast, wok-toasted cashews, bell pepper, and bamboo shoots in a glossy hoisin-chili sauce. Better than takeout and on the table in 40 minutes.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Layers of steamed cauliflower, sliced tomatoes, and water chestnuts smothered in a homemade cheddar cheese sauce with basil and a hint of cayenne. Topped with seasoned breadcrumbs and baked until bubbly and golden.

Old-fashioned Bundt pan cheesecake with ricotta, cream cheese, and sour cream topped with a gorgeous strawberry glaze. Baked low and slow for a dense, creamy, crack-free classic.

It's an ever-so-easy yet delicious fruitcake. It's loaded with dried and candied fruits, and nuts.

Broiled polenta shapes with reconstituted chipotle peppers and sun-dried tomatoes folded in. Smoky, savory cornmeal cut-outs that crisp up under the broiler for an elegant appetizer or side.

Quiche Lorraine with earthworms (ver de terre), Swiss cheese, bacon, and onion rings in an egg custard. A novelty bug-eating recipe for the adventurous eater.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Herbed beef eye of round roast rubbed with basil, marjoram, paprika, and a flour crust. Slow-roasted to tender pink for an effortless Sunday centerpiece.

Impossible Mexican pie made with seasoned ground beef, green chilies, Monterey Jack cheese, and a Bisquick batter that forms its own crust as it bakes. Dinner in 40 minutes.

Giant pork meatballs with water chestnuts and ginger, fried until crusted and braised for 2 hours on napa cabbage in a clay pot. A classic Shanghai comfort dish that melts in your mouth.

Extra-firm Jello Jigglers made with double the gelatin for a bouncy, finger-food texture. Two ingredients, no cooking, and kids love cutting them into fun shapes.

Hot and spicy rice noodles with carrot, broccoli, cabbage, and ginger in a cayenne-honey-hoisin sauce. A low-fat Asian-style stir-fry on the table in 20 minutes.

Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.

Garlic chicken breast pan-seared golden and simmered in a tangy balsamic vinegar sauce with chicken broth. A quick weeknight dinner with a glossy, rich pan sauce.