10,000 low fat low cab recipes

Persian kebabs marinate cubed lamb in lemon juice, garlic, and bay leaf, then thread the meat with tomato, green pepper, and eggplant for grilling. Bright, herby skewers built for the barbecue.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Classic Beef Burgundy braised with red wine, sliced mushrooms, and onions in a rich, herb-flecked sauce. Tender cubes of round steak simmered low and slow, served over egg noodles.

Try these decadent cookies that are perfect for that light snack before or after dinner.

Crustless bacon breakfast pie with Monterey Jack, green chiles, and sour cream. Bisquick batter forms its own crust as it bakes for a no-fuss brunch dish.

Cheese scrambled eggs made with egg substitute and diced red and green bell peppers. Low-cholesterol breakfast with melted shredded cheese folded into soft, creamy curds.

Pacific Northwest grilled salmon rubbed with brown sugar, cider vinegar, salt, and pepper. A simple overnight cure that builds a lacquered, smoky crust on the grill.

Pork and oyster eggroll filling: stir-fried ground pork with shucked oysters, mushrooms, red pepper, pineapple, and sesame oil. A seafood-forward take on the classic Chinese-American eggroll interior.

The complete guide to cooking asparagus: boiled, steamed, and microwaved. Learn how to prep, peel, and cook fresh asparagus spears and pieces to crisp-tender every time.

Baked chicken breast with lemon pepper and Italian seasoning, deglazed with white wine, broiled golden, and served chilled with pecan chutney. An elegant cold main dish.

Halloween hash with ground beef, stewed tomatoes, corn, and melted cheddar cubes. A quick one-skillet dinner scooped up with nacho chips for a festive fall meal.

Berry blue Jello shots made with vodka and extra unflavored gelatin for a firm, sliceable set. Just 4 ingredients and 5 minutes of prep for your next party.

Orange barbecue sauce with chili sauce, molasses, soy, Chinese black vinegar, and fresh ginger. A sweet-tangy glaze for ribs, chicken, and beef with an Asian-fusion edge.

Saus kacang is an Indonesian peanut sauce made with ground chili, garlic, shrimp paste, peanut butter, tamarind, and coconut milk. The classic satay dipping sauce.

An easy pasta salad that uses the fresh veggies you have on hand and some Italian dressing so you can put it together quickly, we love quick and easy recipes.

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.