10,000 low fat low cab recipes

Grilled shark steaks with a soy-orange-ketchup marinade, basted on the grill until the meat flakes. Swordfish or salmon steaks work as substitutes.

I wouldn't think of making roast beef, pot roast, beef stew, or osso buco without thyme. I also use it on steaks and chops as in the below recipe for lamb, which in my opinion, has the best affinity for thyme.

Low-calorie eggnog made with skim milk, beaten egg whites, and sugar-free sweetener. All the creamy holiday flavor without the guilt.

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.

It's easy to make, and it tastes a lot better than store-bought crust.

Chicken grilled on skewers in its own marinade that is sure to have your mouth-watering!

Pork tenderloin stuffed with cilantro-lime pesto, pepper jack cheese, and toasted pine nuts, tied and roasted until juicy. A bold, Mexican-inspired stuffed pork roast.

Frozen mocha toffee dessert with coffee-spiked vanilla ice cream and crushed toffee bars in a ladyfinger-lined springform pan, topped with Kahlua whipped cream. No-bake and make-ahead.

Princess Di's French toast spreads cream cheese between toasted egg bread slices before dipping in vanilla-cinnamon custard. A royal twist on a brunch classic.

Louisiana chicken gumbo with stewing hen, andouille sausage, oysters, and file powder built in a cast iron pot. Browned-hen fond, holy trinity, and oyster liquor give this gumbo serious depth.

When making that famous chicken dinner, try this delicious stuffing that's extremely easy to make!

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

This is a great casserole, my whole family love this recipe.

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

Toriwasa is a Japanese izakaya classic: sake-poached chicken shredded thin and tossed with blanched parsley in a sharp wasabi-soy dressing, finished with shredded nori. Light, clean, and full of bite.