10,000 low fat low recipes

Ba mee nam: Thai egg noodle soup with ground pork, dried shrimp, crispy fried garlic, bean sprouts, and crushed peanuts in a savory chicken broth. Comforting and ready in 40 minutes.

Simple Italian bread for the bread machine with just five ingredients: bread flour, water, yeast, salt, and sugar. A lean, crusty loaf with a chewy crumb and no fat added.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.

Pot sticker dipping sauce mixes soy sauce, rice vinegar, garlic, ginger, scallion, and chili flakes for a 5-minute Chinese restaurant-style dumpling dip. Salty, tangy, with a hum of heat.

The classic Sidecar cocktail: brandy, triple sec, and fresh lemon juice shaken and strained into a chilled glass with a lemon twist. A bright, balanced brandy sour that's been a cocktail-hour staple since the 1920s.

Citrus jelly cubes set with unflavored gelatin and built from real grapefruit and orange juice. A homemade pate de fruits style candy with no artificial flavor and barely any sugar.

Wine fruit cup with sliced plums, nectarines, and golden raisins soaked in a spiced white wine syrup infused with anise, cinnamon, and lemon. A chilled starter that doubles as a light summer dessert.

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

You can serve this delicious cashew sauce on any of your favorite fruits. Very healthy and great!

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

Crunchy napa cabbage and sweet strawberries tossed with toasted almonds in a warm Sichuan dressing of sesame oil, five spice, and crystallized ginger. Ready in 15 minutes flat.