10,000 low fat low recipes

A new kind of salad that has a scrumptious taste which is perfect for lunch or a light dinner.

This easy to make recipe is loaded with flavors, want a lighter and tasty nachos, try this one, and you will love it.

Strawberry biscuits, drop biscuits studded with fresh chopped strawberries and optional pecans. Hot from the oven with butter and cold milk, the unofficial breakfast of June.

Black bean chili built on home-ground spices and dried ancho chile. Vegetarian, vegan-adaptable, with toasted cumin and homemade chili powder. Serve over melted cheese with creme fraiche and roasted poblanos.

Avocado buttermilk sherbet blends ripe avocado with tangy buttermilk, honey, sugar, and lemon juice into a soft, pale green frozen dessert. Creamy without dairy fat, tart without sour. Naturally vibrant color, no food coloring.

Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.

Nutty whole wheat bread machine loaf topped with sesame and poppy seeds. Molasses adds subtle sweetness and soft texture to this high-fiber sandwich bread.

Pappa Al Pomodoro (Thick Tomato and Bread Soup) recipe

Chocolate chip zucchini bread that bakes up impossibly moist, studded with semisweet chips, toasted pecans, and a whisper of cinnamon, nutmeg, and citrus zest. A sneaky-good way to use up summer zucchini.

Lighter peanut butter cookies that bake in 7 minutes flat. Reduced-fat peanut butter, a tablespoon of oil instead of a stick of butter, and a sugar-rolled crackle top. Tender, chewy, lower in fat than the classic.

Toasting adds strong nutty flavor into quinoa, roasted walnuts add another layer of nutty flavor and texture. It is a very flavorful and light side dish that goes well with any main course.

Fresh California tomato summer soup with diced ripe tomatoes, pasta shells, carrots, celery, onion, and basil in chicken broth. A garden-driven minestrone built for peak tomato season. Topped with Parmesan.

Chocolate mayonnaise loaf cake is a Depression-era American classic with an unbelievably moist crumb. The mayo (which is just eggs and oil) replaces butter and eggs in this fudgy 8-ingredient bake.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

Juicy mushrooms marinated to perfection with tangy citrus, garlic, olive oil and just a hint of spice.

Whole wheat banana molasses muffins with mashed ripe bananas, dark molasses, walnuts, and 100% whole wheat flour. A wholesome breakfast muffin with deep caramel-rye flavor.