10,000 fat free recipes

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

Try something new with this cheesy and scrumptious side dish that can accompany any meal.

A succulent chicken dish made with parmesan cheese, fresh spinach and pimentos.

Wine-marinated cantaloupe melon balls served in a carved melon shell with a creamy blue cheese and ricotta dip. A stunning no-cook appetizer for summer entertaining.

Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.

This is a quick chicken recipe, and goes very well!

Slow-cooked chicken with pineapple, tri-color bell peppers, mushrooms, and Vidalia onions, served over brown rice cooked right in the flavorful broth. A colorful crowd-pleaser for 10.

Uru mus roast is a Sri Lankan spiced pork dish marinated in vinegar with cardamom, cloves, and curry powder, then braised until tender and finished with fried onions and curry leaves.

Greek grape salad (stafili salata) with halved grapes, tomatoes, celery, walnuts, and crumbled feta dressed in olive oil and white wine vinegar. A fresh, unexpected Mediterranean salad.

Asian-style stuffed mushrooms with crispy bacon, soy sauce, sesame seeds, and garlic in a savory bread crumb filling. Blanched caps keep their shape, and they're make-ahead friendly.

Avgolemono, classic Greek chicken lemon soup with rice and a silky egg-lemon liaison. Just 5 ingredients for a bright, velvety soup with tangy citrus warmth.

Sauteed spinach with garlic and fresh tomato wedges, cooked low and slow until silky and tender. A simple 4-ingredient Italian-style side dish that's diabetic-friendly.

Think Reuben sandwich, but with chicken. Boneless breasts baked with tangy sauerkraut, melted provolone, and Russian dressing. Only 30 minutes start to finish.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

Classic French gribiche sauce with Dijon mustard, red wine vinegar, capers, cornichons, and hard-boiled eggs. Served alongside slow-simmered beef shank medallions and steamed baby leeks.