10,000 fat free recipes

Butter-browned chicken slow-cooks all day in a spiced tomato and mushroom sauce with ginger, chili powder, and paprika, finished with a swirl of heavy cream. Serve over spaghetti for a hearty, hands-off dinner.

Pizza by the Foot: a whole loaf of bread split lengthwise and loaded with pizza sauce, Italian sausage, onion, mozzarella, and provolone. Baked until the cheese bubbles and browns.

Artichoke and red pepper pizza on a par-baked crust with a roasted garlic-olive oil base, mushrooms, olives, basil, mozzarella, and Parmesan. No red sauce needed.

Sicilian meat roll stuffed with ham and shredded mozzarella, seasoned with oregano and garlic, then baked and topped with melted cheese. An Italian-American stuffed meatloaf for Sunday dinner.

Classic Rotel cheese dip with just 2 ingredients: processed cheddar and a can of Rotel tomatoes with chiles. The ultimate game day queso ready in 15 minutes flat.

Make-ahead broccoli cheddar strata with cubed bread, eggs, and skim milk assembled overnight and baked until golden. A savory breakfast casserole that feeds a crowd.

Baked chicken pieces glazed with fresh tangerine juice, honey, soy sauce, and garlic. The citrus-honey marinade caramelizes into a sticky, golden coating as it roasts. Just 5 ingredients.

Crustless microwave quiche Lorraine loaded with three cheeses, crispy bacon, and heavy cream. Rich, custardy, and on the table in 35 minutes.

Szczupak po polsku is a classic Polish dish of gently poached pike (or whitefish, perch, or sole) topped with a warm butter sauce of chopped hard-boiled eggs, fresh dill, and lemon juice. Serve with rice or potatoes.

Pressure cooker chicken stock made in 30 minutes with stewing hen, celery, carrots, onion, and peppercorns. Rich, gelatinous stock in a fraction of the time.

Crab puff Savannah layers flaky phyllo dough with seasoned crab meat, sauteed red peppers and mushrooms, a ricotta-spinach filling, and Swiss cheese. Scored into diamonds and baked golden.

Tender zucchini and onions fold into oregano-spiked egg custard baked in pie crust, crowned with fresh tomato slices and crispy cracker-cheese topping.

Browned veal cutlets simmered in a curried tomato-cream sauce brightened with fresh lemon and a splash of cognac. A 30-minute fusion dinner that blends European elegance with warm Indian spice.

Hearty Texas-style chili with beef and pork, slow-simmered with cumin, oregano and cayenne. No beans, just meat and bold spices.

Basque-inspired piperade frittata with sauteed peppers, ham, Parmesan, and fresh basil cooked in a skillet and cut into wedges. A savory, colorful egg dish for any meal.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.