10,000 low fat low recipes

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

One-skillet fish fillets with sauteed mushrooms, soy sauce, and dry sherry. A light, diabetic-friendly dinner that cooks gently in about 30 minutes with clean Asian-inspired flavors.

3-minute microwave cinnamon raisin oatmeal with Grape-Nuts for crunch. A quick, warm breakfast bowl with brown sugar that serves two from a single cereal bowl.

Tangy-sweet rhubarb chutney with fresh ginger, garlic, jalapeno, mustard seeds and currants in a brown sugar vinegar base. A sharp Indian-inflected condiment for grilled meats, cheese boards and curries.

A slow cooker whole chicken braised with sliced apples, beer, oyster sauce, soy sauce, sesame oil, and orange peel. Set it in the morning and dinner's ready by evening.

Chicken Caesar salad pizza on a crispy prebaked shell topped with mixed greens, sliced chicken, and Caesar dressing. A no-cook assembly that takes 5 minutes.

Thai-style wok stir-fry with crunchy bean sprouts, juicy tomatoes, soy bean paste, garlic, and fresh red chili. Topped with cilantro and scallions. Ready in 15 minutes.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Curried barley stew with potatoes, carrots, kidney beans, and tomatoes simmered with ginger and garlic. A hearty one-pot meal that's naturally low-fat and filling.

Curried cabbage and arame seaweed sauteed in sesame oil with shoyu. A quick, mineral-rich macrobiotic side dish loaded with umami that's on the table in 20 minutes. Vegan and plant-based.

Fassoulakia Yahni: Greek-style green beans slow-braised in olive oil with tomatoes, garlic, and fresh herbs. A classic ladera dish that's naturally vegan and full of Mediterranean flavor.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

Bow tie pasta with a chunky eggplant-tomato sauce simmered with basil, oregano, and cayenne in vegetable broth. A low-fat, oil-free vegan pasta that's full of flavor.