10,000 low fat low cab recipes

Toasted hazelnuts and sage are cooked in browned butter, then toss in blanched sugar snap peas. This deliciously refreshing recipe makes your sugar snap peas sing.

Oatmeal, dried cranberries, and chocolate chips are all my favorites. I always use low-fat yogurt to replace sour cream if possible. These cookies are so yummy.

Enjoy this scrumptious breakfast omelet made with mushrooms, ham and cheese.

This is a great way to use up some leftover turkey breast. Not to mention after the holidays we all need a little weight watcher help!

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Microwave sole fillets in a creamy tarragon white wine sauce with broccoli and Parmesan. A light, elegant fish dinner ready in 30 minutes with no stovetop required.

Make oatmeal feel special and try this recipe that makes scrumptious cookies you won't want to put down.

Sausage omelet made with Italian sausage, butter, and peanut oil for golden, creamy eggs that fold over savory filling. Ready in 15 minutes for a quick breakfast.

Lulu's corn chip chicken: chicken breasts brushed with mayo, seasoned, and crusted in crushed corn chips, then baked crunchy. A no-fry, kid-friendly upgrade on shake-and-bake chicken.

Give your meal a new look by adding this simple salad that combines classic flavors of creamy fresh mozzarella, tomatoes and basil.

Cheesy broccoli cornbread baked in a cast iron skillet, with cottage cheese and cheddar for a moist, rich crumb and tender broccoli and onion throughout. A savory, veg-loaded twist on classic cornbread.

High-fiber pancakes packed with soy flour, whole wheat, wheat germ, and bran, lifted with whipped egg whites and brightened with orange juice. A wholesome breakfast that doesn't taste like cardboard.

A scrumptious spinach and artichoke dip that tastes amazing with tortilla chips are as a spread for sandwiches.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

Something about bacon goes so well with spinach. Using a hot bacon dressing wilts the spinach just the perfect amount, not rubbery and not too mushy and packed with flavor.

Liked it a lot. It had all the Chinese flavours that we were looking for. I used boneless-skinliess chicken thighs instead of breasts, because that was what I had on hand at the moment. I'm sure the chicken breasts would be as tasty.