10,000 fat free recipes

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

The cream of mushroom soup works well with the turkey in this dish and can be used as a light lunch or dinner.

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Smoked turkey breast glazed with honey, dry sherry, butter, and lemon juice. Marinated overnight and hickory-smoked until golden, juicy, and deeply flavored.

This is a favorite dish of my family's, especially on holidays like Easter and Christmas. Most people cringe at the idea of eating a cow's tongue, but actually the meat is very tender, and even if you have to close your eyes and plug your nose to try it, please do. I guarantee it won't be what you expect!

Layered rice casserole with onion, cheese, sliced tomatoes or summer squash, and sour cream baked until bubbly. Simple, low-fat, vegetarian, and flexible.

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

An easy meatball recipe with ground veal and pork, enriched with barbecue sauce. The tender texture of the meatballs, thanks to the combination of veal and pork, is enhanced by the rich and tangy barbecue sauce, while the beef consomme and onion soup mix add a depth of savory goodness.

Kidney bean and brown rice veggie burgers pan-fried until crispy outside, tender inside. No eggs needed, just mashed beans, rice, bread crumbs, and simple spices.

Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.

Vegetarian mincemeat pie with TVP standing in for suet, loaded with apples, raisins, walnuts, and warm spices in apple cider. A holiday classic reimagined for plant-based kitchens.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.

Polenta crostini topped with a savory porcini and cremini mushroom sauce. Crisp broiled polenta rounds stand in for bread, making this Italian appetizer naturally gluten-free.

Old-fashioned Southern chicken and dumplings with rolled flat dumplings (not drop biscuits). Whole simmered chicken, onion broth, and a splash of milk for silky pot pie texture.