10,000 low fat low recipes

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Udon noodles tossed with shiitake mushrooms, bok choy, carrots, and grated ginger in toasted sesame oil, simmered in the mushroom soaking liquid. A clean, earthy Japanese noodle bowl.

A homemade Balti curry paste made from ground spices, vinegar, and oil, fried until thick and bubbling. Bottle it hot and keep it on hand as the flavor base for all your Balti curries and stir-fries.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.

Million Dollar Pie mixes sweetened condensed milk, crushed pineapple, pecans, lemon juice, and whipped topping into graham cracker crusts. No-bake and ready after chilling.

A succulent chicken dish that is served with a savory sauce that will kick your tastebuds up a notch!

Curry-roasted pork loin glazed with mango chutney, surrounded by caramelized pineapple chunks. Tropical Indian-inspired roast with fresh mango garnish.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.

A simple but succulent chicken dish that can be served with pasta, rice or a crusty bread.

A simple but tasty recipe that creates a drink everyone can enjoy in their backyard this summer!

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

Cranberry tea punch with spiced black tea, cranberry juice, orange juice, and lemon juice served over ice. A big-batch party drink with warm cinnamon and clove notes.

Fish fillets pan-cooked in garlic butter with scallions and a squeeze of lemon. Five ingredients, six minutes of cooking, and dinner is on the table.

I think this is the best chicken I have ever tasted! Never try to use cardamom with chicken, goes very well!