10,000 low fat low recipes

Add a kick to your Christmas party with this drink which is sure to keep everyone in the holiday spirit.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.

Sesame your chicken with this scrumptious dish that can be served with rice or noodles.

This savory dish can be served as a side dish or with crusty bread and crackers.

It's easy to make, and it tastes a lot better than store-bought crust.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

A savory and hearty soup that's perfect for keeping the kids intrigued at the dinner table!

Greek almond cookies shaped like little pears, scented with lemon and rolled in powdered sugar. A delicate confection perfect for special occasions and gift-giving.

This is a low-calory and vegetarian pizza, light and tasty, you don't worry about fat, calories, enjoy it.

Just try to keep family and friends out of the kitchen with this roast that is sure to feed everyone's hunger.

An amazing Appetizer. Quick and Easy to Prepare. Always a Hit with your Guests.

Quick stir-fried bok choy with garlic, reduced-sodium soy sauce, and sesame oil. A crisp-tender Asian vegetable side dish done in 5 minutes with just six ingredients.

Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.

Pina colada fruit dip made with crushed pineapple, coconut pudding mix, sour cream, and milk. Blend in 5 minutes, chill overnight, and serve with fresh fruit for any party spread.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.