10,000 low fat low recipes

Explore the jungle with this delicious drink made from bananas, oranges and lemons.

Creamy yogurt salad dressing with honey, mustard, and apple cider vinegar. Five minutes, six ingredients, and no mayo needed for a tangy, lighter dressing.

Chili-crusted flank steak fajitas grilled with marinated tri-color bell peppers, onions, and Roma tomatoes. A bright, lime-kissed Tex-Mex plate wrapped in warm flour tortillas.

Tomato-free ketchup made from cooked carrots and beets blended with lemon juice and spices. A clever low-sugar, nightshade-free condiment that looks and tastes surprisingly like the real thing.

Veal brisket braised with Marsala wine, button mushrooms, dried porcini, and 8 cloves of garlic until fork-tender. A make-ahead main that improves over 3 days in the fridge.

Strawberry yogurt cooler blended with fresh strawberries, nonfat yogurt, and fizzy club soda. A light, no-sugar-added smoothie that's diabetic-friendly and refreshing.

Slow cooker chicken breasts in a velvety white wine, mushroom, and sour cream sauce with a dusting of paprika. French-inspired elegance from your crock pot.

Old-fashioned chocolate butterscotch fudge cooked to soft ball stage with sweetened condensed milk, crunchy walnuts, and a toffee-like richness you won't find in shortcut recipes.

Brandy Alexander punch made with vanilla ice cream, half-and-half, brandy, and creme de cacao. A creamy, boozy batch cocktail for parties and holiday gatherings.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Russian pickled whitefish briefly baked in a white wine, vinegar, and dill brine with coriander and mustard. Served cold as a tangy, elegant chilled fish dish.

Excite your tastebuds with this delicious dish made with bacon slices and smoked oysters.

Individual baked lasagnas layered with fresh pasta, crisp-tender asparagus, and a pesto-bechamel sauce, topped with golden breadcrumbs. A light, springy green lasagna baked in single gratin dishes.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

Broiled tuna steaks coated with a fragrant shallot and parsley mixture sizzled in lemon juice and olive oil. Two coats build layers of herb flavor. On the table in 25 minutes.