3,819 low fat low cab recipes

A succulent beef roast that is seasoned and cooked to perfection. Nothing beats the succulent aroma it fills your kitchen with!

Oven-baked potato chips made with just two ingredients: a russet potato and low-fat Italian dressing. Thin slices baked at high heat until crispy and golden, with a fraction of the fat of fried chips.

Gourmet glazed figs simmered in brandy, apple cider vinegar, and cloves until plump and transparent, then stuffed with toasted almonds. Pairs with roasted meats.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!

A 3-ingredient homemade mocha mix using nonfat dry milk, cocoa powder, and instant coffee. Low calorie, shelf-stable, and ready whenever you need a warm cup.

Toasted curry powder oven-toasts coriander, cumin, fennel, cardamom and turmeric before grinding for a deep, aromatic, restaurant-style spice blend. Six-month shelf life in a tightly sealed jar.

The complete guide to cooking asparagus: boiled, steamed, and microwaved. Learn how to prep, peel, and cook fresh asparagus spears and pieces to crisp-tender every time.

Quick vegetarian chili with kidney beans, chili tomatoes, cumin, and salt-free seasoning. Just 5 ingredients and 10 minutes of simmering for a low-sodium meatless meal.

Easy four-ingredient summer veggie sauté with yellow squash, zucchini, tomatoes, and onion. A farmers market side dish that highlights peak-season produce with minimal fuss.

Chicken braised in a mix of regular and dark beer with onion soup mix for a rich, savory sauce. Four ingredients, one pan, and zero fuss. Serve over rice.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

Thai Tom Yum Gung, the classic hot and sour shrimp soup with lemongrass, kaffir lime leaves, enoki mushrooms, and chili paste. Bright, fiery, deeply aromatic.

Rotel-A-Roni is a three-ingredient pantry dinner: a box of Rice-A-Roni cooked with a can of Rotel tomatoes and water. Southwestern flavor in 20 minutes, zero fuss.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

Low fat yogurt onion dip blends plain yogurt with grated onion, lemon juice, parsley, horseradish, and a dash of hot sauce. A lighter alternative to sour cream onion dip with the same satisfying tang.