8,375 fat free recipes

Vegetarian baked pasta with mushrooms, bell pepper, and tomatoes, layered with a cottage cheese filling and topped with savory tomato sauce. Lighter, lower-fat take on classic baked ziti.

Rotel potatoes: par-cooked potatoes simmered in spicy Ro-Tel tomatoes with optional eggs and cheese. A cheap, spicy, filling breakfast in under 45 minutes.

Southwest guacamole with ripe avocados, garlic, chopped tomatoes, and fresh lime juice. Five ingredients, no cooking, and chunky enough to scoop with chips.

Classic Moroccan chicken tagine with turmeric-rubbed free-range chicken, preserved lemon rind, and briny black olives. Slow-simmered until fall-apart tender and served over rice.

Marinated bean salad with five beans (yellow, green, kidney, lima, garbanzo) and bell peppers tossed in a sweet-and-tangy brown sugar vinaigrette. Make ahead for picnics, potlucks, and barbecues.

Chinese sizzling sweet and sour seafood with shrimp, scallops, and vegetables in a tangy sauce poured over deep-fried rice cakes for a dramatic tableside sizzle.

A chunky Mexican-style soup with cooked turkey, brown rice, and corn in a blended tomato-green chile broth seasoned with cumin and chili powder. Top with cilantro, sour cream, and crispy tortilla strips for the full experience.

Citrus devil's food cake made with grapefruit juice instead of water or milk, creating a tangy, bittersweet chocolate cake with a cocoa-grapefruit syrup folded through the batter.

Microwave pecan pie bars: shortbread base, chewy pecan filling, and a semi-sweet chocolate topping. 28 bars cooked entirely in the microwave, ready in 30 minutes.

Vegan Hoppin' John salad tosses black-eyed peas, brown rice, spinach, and onion in a tangy vinegar dressing. A chilled, plant-based take on the Southern New Year's tradition.

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

Chunky veggie spaghetti sauce with pressed tofu, broccoli, zucchini, mushrooms, carrots, and sunflower seeds in a tomato-herb base. Meaty texture, fully plant-based.

Mai Mai sweet potato pie with coconut milk, maple syrup, orange juice, crystallized ginger, and walnuts in a coconut-maple crust. Topped with orange-scented whipped cream.

Microwave double chocolate fudge made with semisweet and unsweetened chocolate, sweetened condensed milk, and chopped nuts. Five ingredients, no candy thermometer.

Quick summer vegetable refrigerator pickles with fennel, zucchini, cauliflower, and red onion in a fennel-seed and peppercorn brine finished with olive oil and balsamic. Keeps a month.

A simple vegetarian pasta dish with butter beans (lima beans) in a light, creamy sauce. Quick, budget-friendly, and ready in 40 minutes with pantry staples.