3,819 low fat low cab recipes

Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.

Homemade curry powder with coriander, cumin, turmeric, ginger, saffron, dry mustard, and allspice. A warm, aromatic blend you can customize to your heat preference.

Phanang curry paste pounded from dried red chiles, shallots, garlic, lemongrass, galangal, coriander root, cumin, and shrimp paste. An authentic Thai curry paste made from scratch.

Making your own mustard is easy and a perfect compliment to home-made deli recipes. You can control how smooth and how rustic and chunky your mustard is. This makes about 3/4 cup of mustard.

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Copycat Red Lobster cheddar biscuits made with Bisquick, shredded cheddar cheese, and cold water, brushed with garlic-herb butter. Just 20 minutes from bowl to table.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Twice baked potatoes with a nonfat yogurt-mashed filling instead of sour cream, seasoned to taste and baked until heated through with a paprika-dusted top. A lighter, customizable classic side dish.

Sweet and tangy pickled day lily buds spiced with allspice, cinnamon, and cloves. A unique foraging recipe that turns backyard flowers into 8 jars of crunchy, spiced preserves.

Easter egg nests made with chocolate-coated chow mein noodles shaped into bird's nests and filled with jelly beans. A no-bake Easter treat kids can help make.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.

Rosy grape jelly: easy freezer jelly made with cranberry and grape juice, pectin, and sugar. Bright ruby color and bold fruit flavor without cooking down fresh fruit.