10,000 card low recipes

Asian chicken pita: cold chicken salad with pineapple, water chestnuts, and peanut-teriyaki dressing tucked into pita pockets with sprouts. Crunchy lunch ready in 15 minutes.

A good spring dinner selection, light and healthy.

Salmon teriyaki broiled with a homemade soy, brown sugar, white wine, and ginger marinade. Just five ingredients and 10 minutes under the broiler.

A quick and easy marinated fish that can use any type of fish.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Chicken salad wraps with deli chicken salad, tomato, American cheese and crisp lettuce in warm flour tortillas. Five-minute lunch ready to grab and go.

Grilled ham and Swiss sandwich loaded with sweet caramelized onions, tart Granny Smith apple, and a brush of Dijon glaze on crusty sourdough. The contrast of sharp cheese, salty ham, and crisp apple makes every bite layered.

Instead of spaghetti, use spaghetti squash to make this cheesy and succulent casserole that also has browned beef and sauteed vegetables, which is much lower in calories and gluten free.

Whole sea bass stuffed with seasoned croutons, fresh mushrooms, basil, and white wine, then baked until the flesh flakes apart. An elegant one-dish seafood dinner.

A succulent North Indian-style dish made with cumin, plain yogurt and garam marsala.

Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.

Butterflied turkey breast rubbed with a spiced yogurt marinade of cumin, cayenne, jalapeno, and nutmeg, then grilled until juicy. An Indian-inspired BBQ that's lean, flavorful, and ready in 30 minutes.

Cheesy macaroni and broccoli baked with cheddar, mozzarella, bacon bits, red pepper, and evaporated milk. A one-dish mac and cheese with vegetables, ready in 30 minutes.

Skin-on chicken quarters baked with artichoke hearts in a herbed sherry and tomato sauce. One pan, one hour, and the whole kitchen smells like a Mediterranean bistro. Serves 4 to 5.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

Bean curd skin rolls wrap shredded mushrooms, dried tofu, celery, and carrot in fresh tofu sheets, then shallow-fry until crisp and golden. Drizzled with a chili-ginger dipping sauce.