10,000 fat free recipes

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

Baked chicken breasts marinated with zesty seasonings.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

General Chua's chicken with oil-blanched pieces stir-fried with dried chili pods, ginger, garlic, and a tangy soy-vinegar-sherry sauce. An authentic Chinese-American classic done right.

Cheese tortellini tossed in homemade spinach-basil pesto with sauteed shrimp, toasted almonds, and blistered cherry tomatoes. A restaurant-quality pasta dinner ready in about an hour.

Nacho chicken casserole: a 35-minute Tex-Mex weeknight dinner layered with crushed tortilla chips, diced chicken, cream of mushroom soup, sour cream, picante sauce, and a melty cheddar topping.

Zesty beef burgers seasoned with lemon zest, sage, ginger, and hot sauce for a flavor-packed patty that grills or broils in 15 minutes. A bold twist on the classic backyard burger.

Salmon poached in champagne with capers, tarragon, and lemon juice. An elegant, 30-minute fish dinner with just 7 ingredients and a refined French technique.

Bacon-wrapped chicken breasts baked low and slow over smoked beef in a creamy mushroom and sour cream sauce. Five ingredients, zero fuss, and enough to feed a crowd of eight.

Juicy ground chicken burgers seasoned with tarragon and tomato paste, grilled and topped with a creamy Dijon-tarragon sauce on toasted English muffins. Lighter than beef, bigger on flavor.

Another succulent beef roast that is seasoned and cooked to perfection. Nothing beats the succulent aroma it fills your kitchen with!

Korean-style grilled beef short ribs (galbi) marinated in soy, sesame, ginger, garlic, and Szechuan peppercorns. Smoky charred edges over coals for backyard barbecue glory.

Beef rellenos stuff fire-roasted chilies with seasoned ground beef, dip them in airy egg-foam batter, then pan-fry until golden. A traditional Mexican stuffed pepper appetizer or main dish.

Grilled glazed tuna steaks marinated in sherry, ginger, soy sauce, honey, and garlic, then cooked fast and hot to medium-rare. Restaurant-style seared tuna ready in minutes.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.