10,000 low fat low cab recipes

Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

A great quick spread with a little bite for a summer get together

Cajun prime rib roasted with a thick crust of black pepper, garlic, and onion, then chilled and sliced into steaks for blackening in a screaming hot cast iron skillet. A two-day showstopper.

Greek lamb souvlaki meatballs loaded into warm pita bread with shredded lettuce and a cool cucumber-yogurt-mint sauce. Seasoned with oregano, rosemary, thyme, and fresh lemon.

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.

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

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

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

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

Buttery candy fondant base for homemade chocolate-dipped truffles and cream centers. One batch makes vanilla, mint, chocolate, peanut butter, coconut, or cherry cordial variations.

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.

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.

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.

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

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.