10,000 fat free recipes

Celebrate the holiday by serving up this decadent delicious crab cake.

Crispy homemade bagel chips brushed with garlic, Parmesan, olive oil and Italian herbs. Easy day-old bagel rescue for crunchy dippers in 20 minutes.

Walnut-crusted chicken breasts pan-fried golden and topped with a tangy raspberry-lime sauce made with sherry, seedless jam, and coriander. Elegant yet simple.

This dish is very savoury with a crunchy/chewy texture.

Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.

Whiskey-marinated smoked chicken grilled over wood chips with a mushroom and green onion whiskey sauce. Bold, smoky Tennessee barbecue flavor in every bite.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Butter-sauteed shrimp with Scotch whisky, garlic, lemon juice, and basil. A rich, smoky pan sauce comes together in just 10 minutes with six simple ingredients.

Crunchy teriyaki burgers with chopped water chestnuts mixed into the patties and marinated in soy sauce, orange juice, ginger, and garlic. Grilled or broiled with a savory glaze.

Creamy crab and artichoke hearts over a bed of sour cream spinach with a cayenne kick. This microwave casserole is on the table in 20 minutes flat.

Herbed cheesy popovers with cheddar, thyme, sage, and basil baked in a cold-start oven until puffed and golden. Light, hollow, and crispy with a savory cheese flavor throughout.

Classic Tex-Mex beef enchiladas with homemade meat sauce and sharp cheddar, plus instructions for both rolled and New Mexico stacked styles.

Homemade garam masala spice blend with whole-toasted cardamom, cinnamon, cloves, peppercorns, cumin, and coriander. The aromatic foundation of North Indian cooking, ground fresh for unmatched flavor.

Pistachio-stuffed mushrooms: mushroom caps filled with chopped stems, toasted pistachios, breadcrumbs, and marjoram, then broiled until golden and bubbling. A crunchy, nutty party appetizer in under half an hour.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.