5,634 low fat low cab recipes

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

Baked eggplant and parsnip slices with no added oil, salt, or sugar. A simple 2-ingredient side dish that's naturally fat-free, diabetic-friendly, and low-sodium.

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.

Keep these in the freezer and enjoy anytime you feel like having something sweet. Perfect with an afternoon cup of tea or coffee.

Instant Irish coffee with Irish whiskey, brown sugar, and whipped cream, made fast in the microwave with instant coffee crystals. Cozy 10-minute Saint Patrick's Day cocktail.

Banana slices rolled in honey and crunchy granola for a 5-minute no-cook breakfast or snack. Freeze them for a grab-and-go treat that tastes like banana ice cream.

Nuclear Waste cocktail with blue curacao and Irish cream liqueur topped with cider for a murky, sci-fi green drink. A deliberately ugly Halloween party drink that tastes surprisingly good.

Classic Shirley Temple mocktail with soda water, grenadine syrup, an orange slice, and a maraschino cherry. The original non-alcoholic party drink for all ages.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Quick-fix cookies turn store-bought refrigerated cookie dough into two bakery-style treats: chocolate-drizzled chocolate chip sticks and orange-cinnamon sugar leaves. Two batches, twenty minutes of work.

Homemade dried orange or lemon peel air-dried at room temperature and ground into powder. A single-ingredient pantry staple that replaces citrus extract in baking, flavors teas, and punches up sauces.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.

Microwave stuffed mushrooms with Parmesan, sherry, and crispy crumb filling. Diabetic-friendly vegetarian appetizer ready in just 15 minutes with simple pantry staples.

Viennese baked apples are stovetop-simmered apples stuffed with raspberry jam, walnuts, and orange zest, then broiler-glazed with sugar. A classic Austrian cafe dessert.

Puff pastry rolled with pressed-dry spinach, sautéed mushrooms, and nutty Gruyere, sliced into golden pinwheels for elegant 30-minute appetizers.