10,000 low fat low recipes

Cajun-style cafe au lait made with chicory coffee and hot milk, poured simultaneously for a rich, smooth cup with deep roasted flavor.

Traditional vegetarian cholent with three beans, pearl barley, tender potatoes, and rich tomato sauce. This overnight crockpot Sabbath stew feeds 8 to 10 on a budget.

Old-fashioned homemade lemonade syrup concentrate with citric and tartaric acid. Bottle once, refrigerate, and mix 1:5 with water for instant fresh lemonade all summer.

Baked whole tilapia roasted over ginger, scallion, and whole star anise, allspice, and peppercorns. The aromatic bed steams the fish as it bakes, then strains into a wine-butter pan sauce.

Low-calorie molded cranberry salad with ginger ale, apple, celery, and orange zest set in unflavored gelatin. A lighter take on the classic holiday Jello salad.

Orange tapioca pudding made with skim milk, orange juice, and diced oranges. A light, low-calorie custard-style dessert with citrus flavor and tapioca pearl texture.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Flattened chicken breasts stuffed with asparagus spears and Swiss cheese, rolled tight, and topped with a white wine-mushroom sauce spiked with tarragon and lime. Elegant, light, and ready in 45 minutes.

Roasted Fillet of Beef with Rosemary Au Jus recipe

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Whole baked snapper roasted with white wine, olives, jalapenos, tomato sauce, and fresh fennel. A Mediterranean-meets-Latin one-pan main that lets a beautiful fish be the star.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

Flaked tuna and tender asparagus arranged on crisp lettuce, draped with creamy curry dressing and topped with sliced hard-cooked eggs. This elegant plated salad takes just 10 minutes to prep.

Wholesome muffins packed with brown rice, dried apricots, raisins, prunes, and walnuts, sweetened with maple syrup for a nutritious breakfast.

Curried rice with lentils, raisins, and apples: a vegan Indian-inspired one-pot pilaf with turmeric, ginger, curry, and sunflower seeds. Fat-free, high-fiber comfort with sweet and savory in every bite.

Grilled swordfish sandwiches marinated in lemon and oregano, topped with a cool cucumber-yogurt sauce and peppery watercress on a crusty roll. A Greek-inspired summer dinner in 30 minutes.