10,000 low fat low recipes

Home-improved tomato sauce doctors canned tomato sauce with sauteed onion, garlic, and fresh herbs. Tastes like scratch-made in 30 minutes.

Cold Mexican rice salad with fresh jalapeños, tomatoes, cilantro, and a red wine vinegar dressing. A no-cook side dish that chills in 2 hours and brightens any taco night.

Charred poblano peppers meet sautéed red onions, fresh mint, and a splash of balsamic in this bold relish that brings smoky heat to grilled meats, tacos, and sandwiches.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

A chef-crafted veggie burger loaded with grated beets, carrots, turnips, zucchini, and mashed potato, bound with oats and rice, and studded with crunchy hazelnuts. These hold together on the grill and taste like a garden in the best way.

Beautiful color and all the flavor expected in a Jello-based salad. This was easy to prepare and tasty. I left the nuts out but they would add some nice texture.

Buttermilk pecan pralines cooked to soft ball stage for a creamy, melt-on-your-tongue candy loaded with toasted pecan halves. The buttermilk and baking soda create a caramel flavor that plain sugar pralines can't touch.

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

No-bake marshmallow graham cracker bars with raisins and roasted peanuts. A chewy, crunchy five-ingredient treat that kids can help make.

Pudina rice, a fragrant Indian one-pot mint pulao, with a fresh mint, coconut, ginger, and garlic paste, whole spices, and tomato simmered into the rice. A vibrant, herby vegetarian dish.

Homemade vegetable stock simmers cold-water vegetables with up to six herbs for 30 to 45 minutes. The flexible base recipe for soups, risottos, and braises.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Cucumber tea sandwiches with homemade mint mayonnaise, fresh lemon juice, and Dijon mustard. A 20-minute no-cook appetizer that yields 32 dainty bites for your next gathering.

Pumpkin curry with lentils, potatoes, carrots, and diced apples in a warmly spiced turmeric-cumin-clove base. A hearty vegan one-pot dinner with layered autumn sweetness.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.