5,631 card low recipes

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Super nachos with a quick stovetop cheese sauce made from nacho cheese, milk, and chili powder poured over tortilla chips and topped with sliced jalapenos. Ready in under 20 minutes.

Jalapeno chicken fajitas with lime-garlic marinated chicken breast, pepper jack cheese, and fresh toppings in warm flour tortillas. Simple marinade, big Tex-Mex flavor.

Eggnog gelatin mold sets chilled eggnog with ground almonds, then unmolds onto a platter with mandarin oranges and whipped topping. A nostalgic holiday dessert.

Chocolate-coconut cookies inspired by Almond Joy candy bars with sweetened condensed milk and whole almond garnish. No-fuss drop cookies ready in 12 minutes.

A simple marinade that can be used on steak, pot roasts or even burgers.

Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.

Pepper salad is a blender coleslaw with cabbage, carrot, and chili peppers pulse-chopped with water, drained, and dressed with mayonnaise. A quick, diabetic-friendly, 10-minute side dish.

Orzo with spinach and toasted pine nuts, cooked risotto-style in garlic-infused water with Parmesan. A 15-minute Mediterranean side dish or light vegetarian dinner.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Flour tortillas brushed with herb-infused olive oil, topped with diced turkey breast, bell pepper, tomatoes, and melted mozzarella. Crispy personal pizzas baked in 8 minutes flat for the quickest dinner or appetizer ever.

Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Gaslight Restaurant peppercorn dressing with Parmesan, cracked black pepper, garlic, Worcestershire, and hot sauce in a mayo base. A bold, restaurant-style dressing you can make at home.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.