10,000 low fat low cab recipes

Get your tastebuds ready before you make this zesty dish that's perfect for the summer!

Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

Sauteed pork chops with a rich pan sauce of shallots, white wine, Dijon mustard, and julienned sour pickles. A French-inspired weeknight dinner for two.

Easy caramel chocolate sticky buns: a four-ingredient hack using refrigerated biscuits stuffed with chocolate kisses and baked over coconut-pecan frosting that turns into instant caramel when inverted.

Very typical Polish winter soup that's easy to make.

Baked white fish topped with a fresh coconut chutney made from cilantro, mint, jalapeño, cumin, and lime. A vibrant Indian-inspired weeknight dinner ready in 40 minutes.

Grilled Cornish game hens glazed with a fiery red pepper sauce made from roasted peppers, Dijon mustard, and three kinds of hot pepper. Four-alarm heat with a sweet roasted pepper backbone.

Add something new to your Christmas platters with these scrumptious crab cakes that are sure to be a hit!

Ginger shrimp stir-fry with zucchini, red peppers, and jalapeño in a bright sauce of white wine, lime, mirin, and chicken stock. A 20-minute Asian-fusion skillet dinner finished with cilantro and scallions.

Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.

Perfect for the summer, this succulent pork tenderloin dish takes nothing to prepare and will satisfy your hunger.

A Greek cheese-filled pastry wrapped in buttery, shattering layers of phyllo dough. Three cheeses, a hint of nutmeg, and a sugar finish make this bougatsa an irresistible warm dessert.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

Indulgent challah French toast dipped in heavy cream, eggs, vanilla, and a splash of Triple Sec, then griddled golden with cinnamon. Weekend brunch that earns its name.

Two-ingredient horseradish butter made from unsalted butter and freshly grated horseradish root. A sharp, peppery compound butter spread for roast beef sandwiches, steaks, and hearty bread.