10,000 low fat low recipes

Broiled chicken wings seasoned with five-spice powder, dipped in a sticky teriyaki-oyster-BBQ sauce, then broiled again until glazed and crusty. Finger-licking good in under 35 minutes.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

Many recipes call for bottled Teriyaki sauce. This flavorful sauce that imparts so much flavor to beef, chicken and fish is so easy to make from scratch.

Punch bowl cake layered with yellow cake, cherry pie filling, chocolate and vanilla pudding, pineapple, bananas, whipped topping, and nuts. A retro layered trifle for a crowd.

Chocolate-marshmallow cake assembly with four layers of cake, fluffy marshmallow frosting cooked on the stove, and a poured chocolate glaze with toasted almonds. A retro showpiece cake.

A succulent and scrumptious dish that can be served over noodles or rice.

Sole or cod steamed in corn husks with poblanos, roasted red peppers, tomatoes, and garlic. A Mexican-inspired fish preparation that cooks like a tamale with bright chile flavors and zero cleanup.

This fresh salad featuring fall pears is a welcome addition to any table. Save time by using pre-washed baby spinach leaves.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Halloween pumpkin patch cake built from two devil's food bundts stacked face-to-face, frosted orange, with a green cupcake stem and candy corn jack-o-lantern face. Easy showstopper for kids' parties.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Tender sugar cookies filled with apricot preserves and sealed like hand pies, with a hint of nutmeg in the dough for warm spice.