10,000 fat free recipes

Sorghum griddle cakes are fluffy gluten-free and dairy-free pancakes made with nutty sorghum flour and a starch for lift. No milk needed, and the batter thins to any consistency you like.

This recipe makes soft, fat sugar cookies. Great big ones too.

Apple cinnamon buttermilk pancakes with grated Granny Smith apple and wheat germ folded into the batter. A fall breakfast favorite that doubles as waffles and freezes well.

These peanut butter chocolate chip cookies are heavenly delicious. Hard to say no to these sweets.

Chocolate-oatmeal raisin cookies built on a cake mix base with quick oats, cinnamon, and chocolate-covered raisins. Five-minute prep, ready in 25 minutes, makes four dozen.

A fantastic non-pork sausage packed with Asian flair.

Three words for this recipe ... yum, yum and YUM! Very easy to make and great flavor.

Sourdough maple pancakes: tangy, fluffy pancakes built on active sourdough starter and sweetened with real maple syrup. The classic discard recipe that turns yesterday's starter into Sunday breakfast.

A tropical touch to a typical grilled cheese. A perfect quick fix for a week night meal.

Easy strawberry cheesecake bars with a buttery shortbread crust and creamy strawberry-swirled filling. These mini cheesecakes are perfect for potlucks and parties.

A satisfyingly dense and moist muffin! I just added a cup of chopped walnuts for a great chunky effect.

A scrumptious dish made with succulent pork sausage, green bell peppers and pimentos.

Easy garlicky tabouli with bulgur wheat, fresh parsley, garlic, and lemon juice. The vegan Middle Eastern grain salad in its simplest form, made even better by an overnight rest.

A refreshing twist on classic Salisbury steaks. The added sweet red bell pepper, scallions and ginger really boost the flavor of the steak. The watercress gives a nutritional boost. This recipe could work equally as well served on a bed of mashed potatoes with gravy instead of the watercress.

Black rye bread, a traditional four-ingredient yeast loaf with dense, dark crumb and the unmistakable earthy tang of pure rye flour baked low and slow.

I came across this recipe and I just had to comment. There is an art to making a grilled cheese sandwich. It has to be cooked on low heat in order to evenly toast the bread as well as melt the cheese inside.