10,000 low fat low recipes

Wok-sauteed spinach with sliced onion in hot oil, stir-fried until just wilted. A fast, 3-ingredient side dish technique that works with any leafy green vegetable.

Brine for roasted chicken steeps a whole bird overnight in salt, brown sugar, lemon, garlic, bay, peppercorns, jalapeno, and Mediterranean herbs. The result: juicier, deeper-seasoned roast chicken from skin to bone.

Sausage skillet: simmered Italian sausage, red potatoes, onions, and bell peppers in one pan. Hearty four-ingredient weeknight dinner that comes together in under 45 minutes.

Five-ingredient Southern pecan dainties with brown sugar, egg whites, and vanilla. Crispy, chewy, flourless pecan cookies baked low and slow. Makes six dozen from one batch.

Frozen turtle pie with an Oreo crust layered with vanilla and chocolate ice cream, caramel sauce, and nuts. A no-bake freezer dessert that slices clean.

Pillowy soft buttermilk drop cookies baked until pale golden get frosted with sweet buttercream and sprinkled with colored sugar for nostalgic treats.

No-bake peanut butter bars with a graham cracker base and a thick chocolate topping. Only 5 ingredients and they taste like homemade Reese's cups.

Dragon's Blood Punch with a frozen hand ice mold for Halloween. Apple juice, cranberry juice, and ginger ale create a blood-red punch with a creepy ice hand centerpiece.

Seafood lovers will adore this succulent dish where marlin steaks are cooked to perfection in a savory sauce.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.

Orange and spinach pasta salad with bow-tie pasta, fresh orange segments, baby spinach, and scallions, tossed in an Italian dressing spiked with orange juice and fennel. Bright, fresh, and lunchbox-ready.

Peanut butter cup tarts made with just two ingredients: refrigerated cookie dough and peanut butter cups. The warm cookie puffs then wraps around the candy to form a mini tart shell as it cools.

Spiral sweet bread rolls filled with almond butter and plump currants, topped with vanilla cream icing and toasted almonds. These elegant French-style snails are a stunning addition to any brunch spread.

A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.