9,390 fat free recipes

Slow-simmered pork burrito filling with cubed pork, jalapeno, bell peppers, cumin, oregano, and green chiles. Browned and braised until fork-tender for stuffing into warm tortillas.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.

Avgolemono is a traditional Greek lemon soup thickened with egg yolk and rice in chicken broth. Four-ingredient comfort soup ready in 40 minutes. Bright, silky, and naturally gluten-free.

Whole wheat French bread baguettes with a golden egg-wash crust. Hand-kneaded, naturally risen, and freezer-friendly. Four long loaves from one simple dough.

Thai cucumber pickles, a quick sweet-sour-spicy side of sliced cucumber, red chiles, onion, and cilantro in a red wine vinegar brine. Five-minute condiment.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Light sandwich rye for the bread machine with caraway seeds, bread flour, and rye flour. A mellow deli-style loaf with tight crumb and a soft crust, ideal for reubens and grilled cheese.

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.

Hot cranberry pineapple punch brewed in a coffee percolator with whole cloves and cinnamon sticks. Serves 22 and fills the whole house with the smell of the holidays.

Thakkali isso is a Sri Lankan prawn and tomato curry simmered in two rounds of coconut milk with lemongrass, cardamom, fenugreek, and curry leaves. Finished with lime and curry powder.

New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.

Persimmon chocolate chip cookies: ripe Hachiya persimmon pulp folded into a spiced cookie dough with chocolate chips, walnuts, and dates. Soft, cake-like cookies with autumn-spice warmth in every bite.

Oven-fried zucchini sticks bread fresh zucchini in a whole wheat flour and cornmeal mix, then bake on a hot sheet pan until golden crisp. No deep fryer, no guilt.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.