10,000 fat free recipes

Roasted and pickled hot peppers with banana, Hungarian, and bell varieties charred until blistered, peeled, then canned in vinegar brine. The roast adds smoky depth that raw pickled peppers can't match.

Ginger-loaded tofu stir-fry with tree ear mushrooms, green peas, and a sweet-sour vinegar finish. A quick Chinese vegetarian wok dish with earthy, bold flavors.

Tender sugar cookies filled with apricot preserves and sealed like hand pies, with a hint of nutmeg in the dough for warm spice.

Super easy side of Asparagus dressed with pimentos, lime juice and pine nuts.

Spicy garlic-ginger popcorn popped in corn oil with fresh ginger root, then tossed in butter, chili sauce, and parsley. A savory snack ready in 10 minutes.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Italian bean and pasta stew with chickpeas, kidney beans, great northern beans, tomatoes, carrots, and celery. A thick, hearty one-pot meal that's naturally vegetarian.

Classic English trifle with raspberry-jam-soaked sponge cake, brandy, sherry, silky vanilla custard, and whipped cream. A showstopping layered dessert served in a glass bowl for maximum visual drama.

Try something new and use this tasty recipe that is made with buttermilk, chives and winter squash.

Rich chocolate cake: single 8-inch buttermilk cocoa layer cake finished with bittersweet chocolate glaze. Can be split for a filled two-layer version.

Greek-style vegetarian pastitsio with spiced lentils, fettuccine, and a fluffy egg white topping. Comfort food without the meat.

Pasta Napolitana with a quick homemade tomato sauce from plum tomatoes, garlic, oregano, and a touch of honey to cut the acidity. Simple Italian comfort ready in 20 minutes.

Easy chocolate cheese pie: a no-bake chocolate cream cheese pie filling whipped together in one bowl and chilled in a crumb crust. Six ingredients, no oven required.

Cinnamon raisin French toast soaked in a buttermilk-egg custard with vanilla and nutmeg, pan-fried in butter until crisp and golden. Served with date-nut butter and powdered sugar.

Paper-thin swordfish paillard flash-cooked until just opaque, topped with blanched leek julienne, fresh grapefruit segments, and a tangy mustard seed vinaigrette. An elegant 30-minute dinner.

Two-layer chocolate cheesecake with a dark chocolate base and creamy vanilla top in a chocolate cookie crust. The Kraft Philly classic with no springform required.