10,000 low fat low recipes

A delicious warm drink made that's perfect to enjoy while reading a book in front of the fireplace.

If you don't want to throw out that can of Spam you've never used, then try this scrumptious quiche made with cheese and green bell peppers.

Quick microwave stuffed pork chops ready in 25 minutes. Bread stuffing fills thick-cut chops that brown first, then cook tender in the microwave.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.

This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.

Baingan Bharta is fire-roasted Indian eggplant charred over an open flame until completely blackened, then mashed and cooked with cumin, tomatoes, garlic, and garam masala.

Grilled tandoori chicken kebabs marinated in spiced yogurt with cumin, coriander, and ginger, threaded on skewers with blanched cauliflower and sweet red peppers. Bold Indian flavour, easy grilling.

San Francisco chops with pork seared golden then simmered in a glossy soy-sherry sauce with garlic and red pepper flakes, ready in 30 minutes.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

A bold seafood marinade and grilling sauce with coffee liqueur, citrus, hot sauce, fresh ginger, and dill. Shake it up in a jar and let it transform any fish on the grill.

Horenso no goma-ae is a Japanese spinach side dish dressed in a paste of toasted sesame seeds, sake, soy sauce, and rice vinegar. Classic side served at room temperature with rice and miso.

Mini cocktail quiches in pastry cups with ham, tuna, Swiss cheese, and a creamy egg-mayonnaise filling. The retro hors d'oeuvre that disappears off the platter at every party.

Layered sausage and macaroni casserole with mushrooms, cottage cheese, and Italian herbs, topped with bread crumbs. A hearty weeknight bake with big savory flavor.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.