10,000 low fat low cab recipes

Homemade Grape-Nuts cereal made from graham flour, brown sugar, buttermilk, and cinnamon. Baked, ground, and toasted into crunchy nuggets for cereal, ice cream topping, or snacking.

Jalapeño-stuffed steaks slice a pocket into each beef steak and pack it with sautéed jalapeños, onion, garlic, and Monterey Jack, then grill over hot charcoal. Bold Tex-Mex steak dinner.

Scalloped corn deluxe casserole with fresh corn kernels, sharp cheddar, rose wine bechamel, and a buttery cracker-crumb topping. A retro side dish with serious holiday-table presence.

Beef chuck roast braised low and slow in a peanut butter and tomato sauce with lemon juice and red pepper. Fork-tender West African-inspired pot roast with a rich, nutty gravy.

Creamed spinach with horseradish, butter, and light cream, garnished with sliced hard-cooked egg. A quick vegetable side dish with an unexpected peppery kick.

Quick sauteed salmon steaks pan-finished in butter with soy sauce and garlic powder, plated with lemon. Five ingredients, 15 minutes, weeknight-dinner heroics for under $10 a serving.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Fresh flavors bring chicken breast to life. The smoky and salty bacon wrapped around a classic caprese combination of basil, tomato and gooey mozzarella cheese make this an awe inspring main. Easy and undeniably delish!

Mixed greens with tangerines and fennel tosses baby lettuces with shaved fennel, fresh tangerine segments, and a tangerine-peel rice vinegar dressing. Crisp, bright winter salad.

Cajun dry-rub pork ribs: paprika, three peppers (white, black, red flake), garlic, onion, thyme, and oregano pressed into pork ribs and grilled low and slow over indirect heat. Bayou-style barbecue without sauce.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Applesauce jello salad -- A delicious jello salad, taken from The Monterey Coast Guard Officers' Wives Club Cookbook. My sister-in-law was the president of the club which put that cookbook together.

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.

Crispy phyllo strudels filled with hearty chili and topped with melted Monterey Jack cheese. These individual savory parcels make impressive dinner party entrees.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.