10,000 fay fay recipes

A protein-packed vegetarian casserole of bulgur, lentils, and tofu baked with corn, carrots, rosemary, and tarragon in sesame oil. Wholesome plant-based comfort food in one dish.

Jalapeno pinto beans simmered from dried with onion, garlic, cumin, and bay leaf. Spicy, earthy, and versatile enough to serve as a side or mash into bean enchiladas.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Beef and cabbage soup simmered from scratch with a homemade bone broth base, tomatoes, carrots, green beans, and oregano. Hearty, warming, and full of vegetables.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.

A quick and easy way to use up your leftover by making this delicious spread.

Tried this green split peas, easy to make, whole family love it!

Rice and cheese casserole stirs cooked brown rice with cottage cheese, parmesan, dill, and Dijon for a light, high-protein side that bakes in 20 minutes. Healthy comfort food.

A delicious side dish made out of potatoes and a variety of spices that give it a scrumptious taste.

Southern black-eyed peas simmered low and slow with smoky ham, balsamic vinegar, garlic, and a bay leaf. A one-pot comfort dish with just the right kick of crushed red pepper.

Light honey gelato made with skim milk, whipped egg whites, and unflavored gelatin. No ice cream maker needed. A fluffy, low-fat frozen dessert sweetened entirely with honey.

Five-second banana breakfast smoothie with skim milk, nonfat yogurt, and optional protein powder or chocolate syrup. Blend it, grab it, and get out the door. Morning fuel that actually tastes good.

Satisfy your sweet tooth with this delicious fudge made with puffed rice cereal and seedless raisins.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.

Cuban-style black beans simmered with bay leaves, then enriched with a sofrito of onion, green pepper, garlic and oregano. Naturally vegan, gluten-free and high in fiber. Serve over rice.