10,000 low fat low recipes

Breaded pork chops braised until tender, topped with a warm sour cherry sauce spiked with cinnamon, cloves, honey, and Madeira wine. An elegant but approachable dinner.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Frijoles rancheros with pinto beans, crispy bacon, jalapenos, beer, and tomato paste baked until bubbly. A smoky, spicy Mexican-style bean casserole.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

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Black bean chili with oranges, an unexpected Yucatan-style pairing. Whole spices, cardamom, allspice, and coriander simmer with dried beans. Topped with fresh orange slices, zest, and sour cream.

Four-ingredient apple cider glaze for ham or pork roast. Brown sugar, Dijon mustard, and warm cloves cook into a sticky, lacquered shine perfect for holiday spiral hams.

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

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

Slow-simmered kumquat chutney with rhubarb, fresh ginger, raisins, and warm spices. A complex sweet-tart preserve that cans beautifully for gifting.

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.

Peppered tenderloin steaks seared in a hot pan and finished with a quick brandy pan sauce enriched with sour cream. Bistro-style steak au poivre ready in under 30 minutes.

Rotini pasta tossed with chickpeas, broiler-roasted red peppers, roma tomatoes, fresh basil, and balsamic vinegar. A vegetarian Italian pasta dish that travels well for potlucks and picnics.

Crisp, cloud-light meringue cookies loaded with chocolate chips and walnuts. Pop them in a hot oven, turn it off, and walk away. They bake themselves overnight.

Overnight muesli with rolled oats soaked in apple juice, vanilla yogurt, and fresh fruit. No cooking required, just mix, refrigerate overnight, and top with toasted nuts.

Slow cooker sweet and sour shrimp with pineapple chunks and snow peas in a ginger-soy glaze. Hands-off cooking, served over hot rice. Set it before work, eat like royalty after.