10,000 fat free recipes

Phipps famous shortbread made with broiler-roasted flour, rice flour, a full pound of butter, and chunked milk chocolate. Toasted flour gives it a deep, nutty flavor.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

Plump oysters rolled in cracker crumbs and broiled with lemon butter until golden and crispy on the outside, briny and tender within. Just 5 ingredients and 20 minutes.

Clown face pancake breakfast with poached or fried eggs for eyes, orange slices for ears and mouth, and cherry tomato halves for noses. Fun kids' breakfast plate.

Basic spaghetti sauce simmers tomato sauce with sauteed onions, garlic, green pepper, basil, and oregano in under 30 minutes. A pantry-staple weeknight base for pasta or pizza.

Homemade crescent rolls using a bread machine for the dough, then shaped, risen, and baked golden. Soft, buttery yeast rolls with a flaky crescent shape.

A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.

Baked penne casserole layered with stir-fried vegetables, spicy pasta sauce, and mozzarella cheese. Fennel seeds and red pepper flakes add warmth to this make-ahead vegetarian bake.

Marinated mushroom salad in a tangy mustard-herb vinaigrette with white wine vinegar, parsley, and chives. A French-style cold appetizer that improves after hours of marinating in the fridge.

No-bake strawberry cheesecake with a graham cracker crust, cottage cheese filling blended smooth, and fresh strawberries on top. Set with gelatin and lightened with folded egg whites for an airy, mousse-like texture.

All kinds of ingredients in this mushroom pie, very tasty and good for health!

Rhubarb strawberry pie with fresh orange juice, orange zest, and marmalade in a lattice-topped deep dish crust, thickened with instant tapioca. A spring classic with a bright citrus twist.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.

Chocolate peanut butter fondue with semi-sweet chocolate and creamy peanut butter, served with fresh fruit, cake cubes, and marshmallows for dipping. Ready in 20 minutes.