10,000 low carb recipes

Lemon-Sage Tortellini with Chicken and Peppers recipe

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

A succulent dish made with chicken, spaghetti sauce and white wine left to simmer to perfection in your crockpot.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Low-cholesterol breakfast sausage patties made with ground turkey, sage, paprika, and breadcrumbs. Mix, chill overnight, and pan-fry for a lighter take on a breakfast staple.

Grilled shark steaks with a soy-orange-ketchup marinade, basted on the grill until the meat flakes. Swordfish or salmon steaks work as substitutes.

Creamy ham pasta casserole with rotini, broccoli, sharp cheddar and chopped bell pepper bound in a light mayonnaise-milk sauce. A weeknight one-dish dinner that uses up leftover ham.

Beef stew braised in red wine with a tart twist: fresh cranberries pulsed with brown sugar and flour stir in at the end for a sweet-tangy sauce. Make it ahead and it only gets better.

Grilled chicken breasts brushed with a sweet-tangy glaze of apple jelly, honey, Dijon mustard, and cinnamon for easy weeknight dinner with fall flavors.

Chicken country soup with browned chicken breast, broccoli, carrots, and red bell pepper simmered in a simple bouillon broth. A clean, no-fuss vegetable chicken soup in one hour.

This savory stew is perfect for a cold winter night! Tastes great by itself or with a slice of crusty bread.

Grilled Gulf Red Snapper with Basil Lime Sauce recipe

Crockpot chicken tortilla casserole layers shredded chicken, cream of chicken soup, green chili salsa, tortillas, and cheese. Hands-off slow cooker enchilada-style dinner.

Vietnamese-style stir-fried chicken thighs marinated in lemongrass and fish sauce, tossed with ginger, garlic, and scallions in a tangy glaze. Fragrant, savory, and on the table in under an hour.

The chicken breast was so succulent, and the stuffing was loaded with great flavour. Salsa and pumpkin seeds were wonderful additions to serve.

Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.