10,000 low fat low recipes

Pork chops with green grapes and mushrooms in a tarragon-lemon pan sauce made from chicken broth. A French-inspired skillet dinner with a sweet-savory fruit sauce.

Marinated basil tomatoes with olive oil, vinegar, and a pinch of garlic chilled for 2 hours. The 5-minute summer salad that turns ripe tomatoes into something lunch-counter worthy.

Very delious pie came from Missouri mother in law used to make it.

Lighter cranberry apple cookies made with egg whites and skim milk, loaded with fresh fruit, cinnamon, and orange zest. A guilt-free holiday cookie that yields 2 dozen.

Lemonade cake roll made with frozen lemonade concentrate in both the sponge and the vanilla whip filling. A tangy, citrus-packed rolled dessert with a powdered sugar finish.

Rice and garden vegetable is a pantry-fast bowl: whole grain brown rice stirred into reduced-sodium vegetable soup and warmed through in minutes. An easy, low-effort meal with a kick of cracked pepper.

Authentic homemade bagels with vital wheat gluten flour for that signature chew. Boiled in sugar-salt water, then baked. Traditional New York-style technique. Yields 12 bagels.

Shepherd's pie meets chili night! Ground chicken breast simmered with crushed tomatoes, chili powder, cumin, and oregano, topped with whipped potatoes and baked until golden. A Tex-Mex twist on a classic.

Bloody Mary marinade made with V8 juice, vodka, horseradish, and hot sauce for poultry, pork, or fish. The cocktail-inspired marinade tenderizes and seasons in one step with bold tomato heat.

Spicy garlic-ginger popcorn popped in corn oil with fresh ginger root, then tossed in butter, chili sauce, and parsley. A savory snack ready in 10 minutes.

Homestead salad with mixed vegetables and kidney beans in a cooked sweet vinegar dressing with mustard. Make a day ahead for the best flavor.

Savory mushroom and onion topper with Worcestershire sauce, ready in 15 minutes. A quick skillet sauce that adds rich, umami flavor to burgers, steaks, and grilled meats.

Make-ahead bran muffin batter that keeps in the fridge for 6 weeks. Mix once, bake fresh muffins any morning with fruit bran cereal, sour milk, and warm cinnamon.

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.

This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic flavor pairing of chocolate and raspberry.

A crisp meringue shell bakes into a pie crust that gets layered with tangy lemon custard and whipped cream in this ethereal dessert where clouds of sweetness meet citrus brightness.