10,000 low fat low cab recipes

Dried beef casserole with elbow macaroni, cream of mushroom soup, sour cream, and melted cheddar. A retro comfort food casserole that comes together in minutes.

Homemade inari sushi with seasoned fried tofu pouches stuffed with vegetable sushi rice, mushrooms, carrots, and green beans. A sweet-savory Japanese classic.

Broiled salmon steaks with butter-sauteed pears, apples, and lime slices. A fruit-forward seafood dish where the sweet compote and citrus brighten rich, fatty salmon in every bite.

Texas Trail beef macaroni is a one-pot supper: ground beef, garlic, and elbow macaroni simmered right in beef stock with chili powder, then finished with cheddar and scallions. Hearty and weeknight-fast.

Buttery spice cookies with crystallized ginger, cinnamon, cloves, and a dusting of powdered sugar. Pressed thin and baked until light golden, these make-ahead cookies keep for a week or freeze for a month.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Quick ground beef keema with green peas, turmeric, cinnamon, tomato soup, and Parmesan. An easy Indian-inspired one-skillet dinner served over rice or stuffed into pita bread.

Wild rice baked chicken layers chicken breasts over wild rice, celery, and green peppers in one casserole. The rice cooks in chicken bouillon broth as the meat bakes above.

Pan-seared moose steak braised with onions, mushrooms, and a sour cream gravy. A classic wild game recipe that turns lean moose into a fork-tender, creamy dish.

Vietnamese-style grilled pork chops marinated in fish sauce, garlic, onion, and a touch of sugar for that signature savory-sweet caramelized crust. Six ingredients, deep flavor, weeknight friendly.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Chinese vegetable soup with shiitake mushrooms, napa cabbage, soba noodles, and a ginger-tamari broth. A low-fat, brothy noodle bowl with savory mushroom depth.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

Oven-fried orange roughy coated in seasoned crumbs and baked in butter for a crispy crust without deep frying. A lighter, less messy take on breaded fish fillets.

Ground beef in pita pockets pairs sautéed onions, peppers, and garlic with oregano-spiked beef and fresh tomatoes folded in last for a quick handheld weeknight dinner.

Simple vegetarian chili with dark red kidney beans, three cans of crushed tomatoes, and chili powder, simmered one hour in a single pot. An easy meatless chili that feeds 8 with minimal effort.