9,806 fat free recipes

Kasha with sauteed onions, carrots, celery, and garlic, seasoned with soy sauce and tahini for a nutty, savory vegetarian main dish. Hearty buckwheat groats in 30 minutes.

Homemade honey Cracker Jacks with popcorn and peanuts coated in a honey-butter glaze and baked until crispy. A 4-ingredient caramel corn snack that beats the boxed version.

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

Brussels sprouts with soy sauce, butter, and sliced water chestnuts for an Asian-inspired twist on a classic vegetable side dish. Simple, quick, and diabetic-friendly.

Peanut butter and honey sandwiches with raisins mixed right into the spread. A freezer-friendly lunch box staple that takes 5 minutes to make a batch of four.

Sesame noodles with soy sauce, garlic, crushed red pepper, and roasted red pepper strips. A quick cold noodle dish with nutty sesame flavor, ready in 25 minutes.

Stuffed eggplant loaded with ginger, peanut butter, red peppers, and warm spices, then baked until tender. A bold vegetarian Indian-inspired main dish.

Cuban red beans and rice with soaked kidney beans, bay leaf, cumin, and oregano. Cook beans with bell pepper strips until tender, sauté aromatics, then simmer rice in bean stock for fluffy, flavorful grains.

Warm potato salad with a garlic-parsley vinaigrette, nutmeg, and a dash of hot sauce. No mayo, served hot or at room temperature as a versatile side dish.

Crispy tostadas loaded with refried beans, melted cheddar, and chili con carne, then topped with cool shredded lettuce and guacamole. A 15-minute Mexican-style open-faced feast that feeds a crowd.

A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.

No-bake peanut butter nuggets with corn flake crumbs, coconut, and honey. Four ingredients, no oven needed, and kids can make these themselves.

Protein-packed tempeh and nutty bulgur wheat tossed with crisp vegetables, fresh herbs, and a honey-dill dressing. A hearty vegetarian salad that's satisfying enough for a main course lunch.

Vegan crustless tofu quiche with mushrooms, bell pepper, and nutritional yeast. An egg-free, dairy-free brunch dish that bakes up firm with golden edges.

Cold vegetable rice salad with crisp-tender green beans, peas, cucumber, and tomatoes tossed in a tangy tarragon vinaigrette. A refreshing make-ahead side for potlucks and summer cookouts.