10,000 low fat low cab recipes

Slow-roasted Georgia country ham soaked overnight, rubbed with bourbon and brown sugar, baked low for 8 hours. Southern heritage cooking for special occasions.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

This tasty and delicious dish made with chicken breasts and broccoli florets is simple and easy to make.

Spicy cheese-stuffed shells with a three-cheese filling and tomatoes with green chilies sauce. A lighter stuffed pasta with low-fat cottage cheese and part-skim mozzarella.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

Walleye fillets seared and simmered in a homemade red wine sauce with garlic, thyme, tomato puree, and capers. A French-inspired freshwater fish dinner ready in 45 minutes.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Tasted awesome and the house smelled so good while it was baking. I also added a ton of garlic and sliced onion to my brine. I just used all water and threw in several chicken bullion cubes to make up the broth part of the recipe. Soooo good and moist!

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.

Sole fillets rolled around leeks, parsley, and sun-dried tomatoes, then baked on a bed of parsley in white wine. A light, elegant fish dish with concentrated tomato flavor and no added fat.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Veggie vomit is a Halloween gross-out lime jello salad with grated cabbage, carrots, crushed pineapple, and mandarin oranges. Kids love the gross name; the salad tastes great.

Apple-filled acorn squash with brown sugar, chopped walnuts, and orange zest. Baked cut-side down first for tender flesh, then filled and finished in the oven. A vegan fall side.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Hawaiian roast pork shoulder marinated overnight in soy sauce and liquid smoke, then slow-baked until fork-tender. Three ingredients, luau-style smoky flavor, no grill or smoker required.