10,000 fat free recipes

A quick, easy and tasty Asian stir-fry! The tahini-orange sauce adds the rich, nutty and slightly sweet flavors, which makes the dish taste absolutely delicious!

THis one was yummy.I heeded the advice of those who went before and used plenty of salt and also coarse chopped the spinach before cooking and skipped the processing. I didn't have any ricotta or tomato in the house and was dying to try it so I substituted extra firm silken tofu and just skipped the tomato. It was still delicious!

Carrot raisin cupcakes with cinnamon, nutmeg, and brown sugar in a tender oil-based batter. A single-bowl muffin-meets-cupcake recipe ready to frost with cream cheese icing.

No-knead whole grain batter bread with whole wheat flour, bran, honey, and chopped nuts. A high-fiber yeast bread mixed by hand and baked into a hearty, dense loaf.

Maple acorn squash bakes halved squash filled with brown sugar, butter, and pure maple syrup until fork-tender. Four-ingredient New England side dish for Thanksgiving and fall dinners.

A tall, creamy New York cheesecake on a buttery graham cracker crust, topped with a glossy homemade strawberry glaze. Dense, rich, tangy, and everything a real NY-style cheesecake should be.

Frosted fudge brownies built with unsweetened chocolate, butter, and toasted walnuts, then crowned with a stovetop boiled fudge frosting. Dense, fudgy, and unapologetically rich.

Max's chocolate chip cookies fold rolled oats into a buttery brown-sugar dough for extra chew, loaded with semi-sweet chips. A heartier, oatmeal-laced take on the chocolate chip classic.

Holiday gingerbread muffins blend whole wheat flour, dark molasses, ginger, cinnamon, and allspice into deep amber, spice-forward muffins. Optional raisins and pecans add chew and crunch to every bite.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.

Apple pecan streusel muffins: tender cinnamon-apple muffins with a brown sugar-pecan streusel layered both inside and on top, for buttery crumble in every bite. A cozy breakfast or brunch bake.

Eggy little chocolate pancakes that double as breakfast or sandwich cookies. Quick to mix, fast to cook, and finished with chocolate sauce or sandwiched with buttercream once chilled.

Five-ingredient peanut butter cookies sweetened with honey and built on whole grain brown rice and barley flours. No eggs, no dairy, ready in 20 minutes.

Old-fashioned cornmeal pancakes with a hearty corn flavor and tender, slightly grainy texture from a hot-water cornmeal soak. Heritage breakfast pancakes from grandma's Sunday-morning rotation.

Chunky peanut chocolate chip cookies pack chunky peanut butter, salted peanuts, and semi-sweet chocolate chips into a buttery brown sugar dough. Crisp edges, chewy middles, and a salty-sweet finish in every bite.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.