10,000 low fat low recipes

Homemade pizza dough with roasted bell peppers, fresh mushrooms and sun-dried tomatoes, easy to make and tastes good.

Refreshing herring salad tosses pickled herring with tart apple, juicy orange segments, green pepper, and grated onion in a quick oil and vinegar dressing. No cooking required.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

These buns are very sweet and delicious. This is a kid friendly recipe.

Quick and easy finger food/horderves for your next party or good for any gathering. Prosciutto wrapped around a bread stick.

A delicious way to make your breakfast shine, and it's also packed with goodness.

Hummus guacamole: a Mediterranean-Mexican mash-up dip with avocado, hummus, tomato, scallion, and green chiles. Vegan, high-fiber, ready in 15 minutes. Serve with pita wedges.

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

Smoky baba ghanoush gets its deep, fire-kissed flavor from whole eggplants charred over medium-hot coals. Blended with tahini, garlic, lemon, and a touch of sugar for balance. A creamy Middle Eastern dip that puts hummus on notice.

Tender braised beef chuck roast with basil, garlic, and onions in savory pan drippings. Simple Dutch oven pot roast that simmers low and slow for 2.5 hours.

Roasted cauliflower with Asiago and orange zest brings bright citrus and nutty melted cheese to high-heat-roasted florets. A fast, golden side that transforms a humble head of cauliflower.

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

This is an awesomely flexible dinner. You basically chop everything up, douse it in oil and some salt, pepper or whichever spices you're in the mood for (or grab first!) and chuck it in the oven for an hour or so.

Grilled marinated portobello is tender, juicy and flavorful. Place it on the sandwich bread, and a delicious meatless sandwich. Toss some fresh mixed greens, cherry tomatoes, and radishes with a light vinaigrette, serve it beside the sandwich, here you have a hearty and tasty meal.

Sweet-juicy watermelon cubes, peppery arugula leaves, salty and creamy feta cheese are tossed with a light balsamic-olive oil vinaigrette. A great summer salad that adds some refresh-ness to your BBQ.