10,000 low fat low recipes

Creamy ambrosia fruit salad with mandarin oranges, pineapple chunks, coconut, mini marshmallows, and sour cream. A no-cook, make-ahead holiday side dish.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Sweet and tangy Southern ranch beans loaded with brown sugar, mustard, stewed tomatoes, and two kinds of beans. The ultimate BBQ side dish ready in 45 minutes.

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.

Lemon poppy seed dressing for fruit salad made with lemonade, dry white wine, and honey. Light, citrusy, and ready in 5 minutes. A bright vinaigrette that makes fresh fruit sing.

Pickled chipotles in red wine vinegar with just two ingredients and 15 minutes of cooking. Smoky, tangy, and ready to use as a condiment for months. Store in the fridge up to 3 months.

Basic Couscous: a 3-ingredient pantry side ready in 10 minutes. Just couscous, broth, and salt steamed off the heat. Endlessly versatile under stews, kebabs, or roasted vegetables.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Seasoned mayo spread with onion powder and celery salt. A three-ingredient sandwich condiment that adds savory depth to burgers, wraps, and deli sandwiches in seconds.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

No-knead yeast bread gets its tender crumb from cottage cheese and its savory punch from dill weed and dried onions, baked in a casserole dish for easy prep.

Juicy grilled venison burgers with just ground pork fat mixed in for moisture. Four ingredients, ten minutes of prep, and you've got wild game burgers that rival any backyard cookout.

Chinese crispy beef shin marinated with star anise and cinnamon, simmered, frozen, sliced paper-thin, deep-fried, then tossed with caramelized sugar and toasted sesame seeds.

Slow cooker navy beans with pearl barley, millet, and bulgur wheat seasoned with rosemary, thyme, and oregano. Vegan, high-fiber, and as simple as it gets.

Nier beurre: traditional Jersey-style apple butter cooked down in reduced cider with orange, lemon, and allspice. A thick, dark, intensely appley spread from the British Isles.