10,000 low fat low cab recipes

Pan-seared filet mignon on butter-fried bread rounds with a mushroom cream sauce and Scotch whisky pan sauce. A luxurious steakhouse dinner with classic French presentation.

Spinach, bacon, and mushroom quiche with a cottage cheese and mozzarella filling baked in a quick crescent roll crust. Ready in an hour with no pie dough fuss. Serves 4.

Chicken breasts gently poached in parchment with fresh cilantro, sliced thin and served alongside steamed baby carrots with a sizzling lemon-olive oil drizzle. An elegant dinner for two.

Slow-roasted venison shoulder braised in beer, sour cream, and cream of mushroom soup with onions and allspice. A hunter's dinner with forgiving creamy gravy.

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

Fresh berries with a blended sweet yogurt sauce made from low-fat yogurt, jam, and citrus zest. A light, 5-minute no-cook dessert that's diet-friendly.

Carne asada with round steak marinated in red wine vinegar, sage, savory, and paprika, then grilled and sliced thin. Served on warm flour tortillas with onions, green chiles, salsa, and guacamole. Build-your-own taco night.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.

A chile relleno in casserole form: layers of green chiles, two cheeses blended with tofu, and an egg-milk custard baked until set. Topped with salsa and feeds 8.

Flaked halibut in a creamy curry stroganoff sauce with yogurt and cream of chicken soup. A retro-inspired fish dinner served over rice or noodles.

Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.

Corn vegetable medley with broccoli, cauliflower, and carrots simmered in golden corn soup and milk, then finished with melted cheddar. A creamy, cheesy vegetable side dish.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.