10,000 fat free recipes

Old-fashioned seven-day sweet pickles brined with apple cider vinegar, sugar, and pickling spices. This slow canning method yields 7 pints of crunchy, sweet cucumber pickles worth the wait.

Amaretto peach cheesecake with a buttery shortbread base, peach-amaretto cream cheese filling, and a toasted almond garnish. The summery dessert that turns canned peaches into something elegant.

A vegan cheese sauce made without cheese or nuts, blended from potato, pimento, and nutritional yeast into a smooth, pourable, cheesy-tasting sauce. Dairy-free comfort for nachos, pasta, or veggies.

Easy lentil chili with brown lentils, tomatoes, cumin, paprika, and red pepper flakes finished with red wine vinegar. A hearty vegan one-pot meal packed with plant protein.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.

Chicken asparagus quiche with Swiss cheese in a flaky pie crust. Layers of diced chicken, whole asparagus spears, and a light egg custard baked until golden and set.

From the McCalls Great American recipe collection, a classic American carrot cake for the microwave.

Get in on the fun of cooking chicken with this scrumptious recipe that uses jalapeno peppers and pickling spices.

Cranberry cheesecake on a buttery walnut-graham crust, with a layer of cranberry sauce hidden beneath a creamy sour cream filling. A festive, crack-free holiday cheesecake topped with sugared cranberries.

Give your beef a French touch with this recipe that calls for french onion soup and mozzarella cheese.

Homemade Cajun spice blend with cayenne, black pepper, oregano, thyme, cumin, cardamom, fennel, and coriander. Makes 2 cups of bold, aromatic seasoning for any protein or vegetable.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

Traditional Ukrainian fish in aspic (studynyna rybiacha): whole fish poached in aromatic stock, layered with carrot rounds, and set in shimmering gelatin. A stunning cold appetizer for holidays.

Italian hunter's-style chicken browned and baked in tomato sauce with red wine, garlic, bell peppers, and mushrooms. Finished with Parmesan for a rustic, hearty dinner.

A classic cheesecake, topped with with orange scented sweetened sour cream and a cinnamon crust.