10,000 low fat low cab recipes

Bacon-wrapped grilled shrimp marinated in lemon juice, ketchup, garlic, and hot sauce. Jumbo shrimp on skewers with crispy bacon, ready in about an hour.

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

This version of Eggs Benedict uses a quick blender technique to make the Hollandaise sauce. Similar to making homemade mayonnaise.

African spice and herb mixture. Classic Ethiopian style flavors to spice up your meals.

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.

Turkey quiche uses leftover stuffing as the crust, with diced turkey, Swiss cheese, and an evaporated-milk custard baked until set. Genius Thanksgiving leftover transformation.

Low-fat crab pasta with fresh tomatoes, steamed mushrooms, and peas in a creamy evaporated milk sauce finished with Parmesan. A lighter seafood dinner ready in 25 minutes.

Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.

A no-bake cream cheese pie set with sweetened condensed milk and lemon juice, piled high with fresh strawberries and glossy strawberry glaze. Ten minutes of work, then the fridge does the rest.

Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.

Turkey and rocket salad with macadamias tosses sliced turkey in a toasted macadamia-garlic paste dressing, served over peppery greens with chopped nuts and chives. A clever leftover-turkey makeover.

Marinated vegetable toss with tomatoes, radishes, red onion, celery, and cucumber in Italian dressing, chilled overnight. A crunchy, make-ahead side salad with no cooking required.

Mandarin hot soup: the classic Chinese hot and sour soup with shredded pork, black mushrooms, wood ears, bamboo shoots, and silky egg ribbons. Tangy, peppery, and ready in 30 minutes.

Mexican-style chicken simmered in a smoky blended sauce of almonds, ground red chiles, cinnamon, and vinegar. Topped with slivered almonds for a nutty, spiced one-skillet dinner.