10,000 low fat low cab recipes

Unique vegan rye bread pudding with apples, caraway seeds, and tahini-miso sauce that soaks for hours then bakes into comforting dairy-free dessert.

Cranberry ring mold with apple pecan salad filling: a retro Thanksgiving centerpiece with tangy cranberry gelatin surrounding a creamy apple-pecan salad.

Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.

Make your own chocolate pie crust with the chocolate wafers, it only takes you a few minutes!

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Apple cheddar wontons deep fried until golden and coated in cinnamon brown sugar. Sharp cheddar melts into sweet apple inside a crispy wonton shell for an addictive snack.

Quick no-knead casserole bread loaded with sharp cheddar, toasted sesame seeds, and a hint of red pepper. Just mix, pour, and bake for a warm, cheesy loaf in under an hour.

Green Mountain Pie layers lime sherbet and vanilla ice cream with macaroon crumbs in a macaroon cookie crust. A frozen no-bake dessert with tangy, creamy, and coconut-crunchy layers.

Cornbread sausage stuffing with three breads, tart apple chunks, pecans, and breakfast sausage seasoned with sage and thyme. Stuff the bird or bake as a casserole side.

Bring some Swedish culture into your home with this simple crockpot recipe that is bound to make you forget about the barbecue.

Spiced Chinese cucumber salad with sesame oil, hot soybean paste, soy sauce, and lemon. A crunchy, spicy-tangy cold side dish that takes just minutes to prepare.

Pasta salad with roasted red peppers, fresh basil, and mozzarella in a white balsamic and grainy mustard dressing. A bright Italian-leaning pasta salad that travels well to picnics and potlucks.

Shell-on shrimp marinated in lemon juice and peanut oil, grilled over hot coals, and served with a sweet soy-brown sugar dipping sauce. A hands-on, peel-and-eat barbecue shrimp that's all about summer.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Olive dip with cream cheese, sour cream, chopped black olives, Worcestershire sauce, and paprika. No cooking required. Serve with scallions, celery root, or chips.

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.