10,000 low carb recipes

If you're in a hurry, try this dish that is sure to keep you intrigued by it's tantalizing aroma!

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

These aren't your ordinary cocktail nuts, oh no! They're the life of the party, the thrill-seekers of the snack world. One bite of these bad boys, and you'll be whisked away on a wild rollercoaster of flavors.

Lamb cheeseburgers ground at home with bacon and topped with melted Roquefort blue cheese. A grown-up burger upgrade with rich, gamey lamb and salty smoke from the bacon blend.

Green beans with shallots, blanched crisp-tender then tossed in butter with sweet shallots and brightened with lemon and parsley. A simple, elegant French side dish that comes together fast.

Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

Brussels sprouts baked in a savory bacon and green onion sauce, topped with grated cheddar and golden breadcrumbs. The side dish that converts sprout skeptics.

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.

Lots of great flavours in these twice baked potatoes. Really enjoyed the taste of this flavour combination. The black olives and green chills added more depth, and the cream and cheese enhanced the overall texture and flavour. I might add a bit sun-dried tomatoes next time to give it a Mediterranean take-on.

Simple no-bake graham cracker crust with cinnamon and nutmeg takes 15 minutes to make and works for cheesecakes, cream pies, or diabetic-friendly desserts.

This cheesy and creamy dip is great with pita bread/chips or crackers. Best served hot or warm.

Bean sprouts are stir fried with bell peppers and carrots, seasoned with soy sauce, rice vinegar and a bit shaoxing wine. Serve it with steamed rice or wrap it into warm crepes or tortilla wraps.

It tasted very refreshing and flavorful. The leftover was kept in the fridge and had it for brunch today, even better.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

This is a traditional salad dressing with a tangy flavor. You can make it diet-friendly by substituting low calorie or no calorie sweetener for the sugar.

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