3,819 low fat low cab recipes

Ghostly green brew is a 2-ingredient Halloween punch made with lime sherbet and ginger ale. Serve it in a carved pumpkin for a spooky, fizzy, kid-friendly party drink.

Homemade hot barbecue sauce with tomato juice, brown sugar, chili powder, and cider vinegar. Aromatics steep in the sauce then get removed for a clean finish.

Hint of ginger marinade combines soy sauce, dry sherry, fresh ginger, garlic, and lemon zest for poultry, pork, and fish. A fast Asian-leaning marinade ready in 5 minutes, no cooking required.

A spicy twist on the classic margarita, the Beaurita blends vodka and tequila with fresh lime juice and a fiery hit of hot pepper sauce, served in a salt-rimmed glass with a jalapeño garnish.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Orzo with vegetables, a one-pot Mediterranean pasta with zucchini, carrots, onion, and eggplant simmered in vegetable broth. A light, vegetarian weeknight dinner in 30 minutes.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

Creamy miso salad dressing with tahini, Chinese hot mustard, and rice vinegar blended smooth. A savory, umami-rich vegan dressing ready in minutes.

Sausages stuffed with mustard and wrapped in flaky crescent roll dough to look like creepy caterpillar cocoons. A fun, spooky Halloween snack kids love to make and eat.

This recipe is suitable for preparation in any iSi pint size whipper such as the Easy Whip, Dessert Whip, Cream Profi Whip or the Thermo Whip.

Peanut butter candy sandwich blends peanut butter and corn syrup spread on bread for a sweet, sticky three-ingredient snack. Throwback pantry sandwich for kids and quick lunches.

Crisp-fried pasta nibbles boiled until almost tender, then deep fried until golden and crunchy. Sprinkled with garlic salt for an addictive party snack.

Pressed angel food cake sandwiches filled with chocolate chips, marshmallows, cherry preserves, or cinnamon sugar. Made in a sandwich maker until golden and gooey. Kids love these.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.