10,000 carob recipes

Roasted broccoli and tomatoes char at high heat, then get tossed with a Mediterranean mix of lemon, olives, oregano and capers. A bright, low-calorie vegetable side in about 20 minutes.

Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

A classic Korean dish, seasoned vegetables are served with Korean noodles and spicy sauce along with a small bowl of miso soup and kimchee.

Tender chicken breasts pounded thin and rolled around a savory crab, water chestnut, and Dijon filling. Baked or microwaved in 40 minutes for an impressive low-calorie dinner.

Creamy and tasty peanut sauce can be used in most of your Asian noodle and recipes. Using it as a dip or spread when you prepare wraps is also absolutely delightful.

Thick udon noodles with a spicy Asian dressing that's easy to make and ready when you are.

No-churn fresh fruit ice cream blends pureed fruit with sweetened condensed milk and whipped cream for a creamy summer dessert. No ice cream maker needed, freezes in a loaf pan.

Put all ingredients together. Prepare ahead of time and refrigerate.

Super quick and easy to put together, and the salsa tastes so refreshing and delicious. Serve it with store-bought or homemade tortilla chips.

Spicy homemade guacamole mashed with ripe avocado, fresh lime, cilantro, and garlic, then kicked up with chopped green chilies. Bright, fresh, and ready for a bowl of tortilla chips.

Mediterranean broccoli and cauliflower salad tosses quickly steamed florets with a lemon-oregano dressing, Kalamata olives, and chopped sun-dried tomatoes. A bright, make-ahead side that holds in the fridge for days.

Warm mushroom and mixed greens salad spoons sherry-glazed sauteed mushrooms over crisp greens, wilting them slightly under a warm lemon-thyme dressing. A light, bistro-style salad in about 25 minutes.

A straight up French Bechamel sauce from Woman's Day magazine.

Apple sauce and butter make these cookies super buttery and moist, whole wheat flour and oats add extra goodness. Chocolate chips add some surprising bites.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

This is the best lassagna I have ever tried, basil-pesto definitely gave the whole lasagna tons of tasty flavor, also used low-fat milk and cheese, reduced the amount of fat, but the sauce was still creamy, asparagus was tender-crispy between the layered creamy stuffed noodles.