10,000 fat free recipes

Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that's used to wrap sushi rolls.

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

A simple but succulent chicken dish that can be served with pasta, rice or a crusty bread.

Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

A savory tomato pie layering ripe red and tart green tomatoes in a flaky crust under a golden mayonnaise-Parmesan-garlic topping. A Southern summer classic that uses up late green tomatoes.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Marinated onion and kidney bean salad with Vidalia onions, bell peppers, jalapeno, cilantro, and a chili-vinegar dressing. Needs overnight marinating for the best flavor.

Chana dal with turmeric, mustard seeds, green chilies, and a tarka of fried onion and garlic. A traditional Indian split chickpea dish that's vegan, protein-rich, and deeply spiced.

Cambodian-style roasted eggplant topped with spiced ground pork, shrimp, fish sauce, and a fiery homemade lime sauce. Bold Southeast Asian flavors, ready in 30 minutes.

Low-fat cheesecake made with overnight-strained yogurt and blended cottage cheese instead of cream cheese. Dense, silky, and tangy on a graham cracker crust with no cream cheese at all.

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

Oven-baked crab quesadillas loaded with sweet lump crab, sauteed tri-color peppers, two melted cheeses, cilantro, and a kick of jalapeño and lime. Ready in 30 minutes for an easy seafood dinner or crowd-pleasing appetizer.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.