10,000 low fat low cab recipes

Light salmon mousse made with canned and smoked salmon, Greek yogurt, ginger, and whipped egg whites, served with a grapefruit-walnut oil salad. An elegant British-style starter.

Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.

Asian-style crab cakes with water chestnuts, dark sesame oil, and light mayo, pan-fried until golden brown. A lighter take on crab cakes with crunch from water chestnuts in every bite.

A colorful spiral pasta salad with tomatoes, green pepper, black olives, and hard-boiled eggs in a tangy paprika mayo dressing. Make it ahead and let the flavors mingle overnight.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Grilled chicken marinated in lemon, balsamic, and soy sauce, then topped with melted gorgonzola and served over peppery arugula. Bold Italian flavors in just 15 minutes on the grill.

Mixed seafood pizza with clams and shrimp on an oat bran crust, topped with a cream cheese sauce, sauteed broccoli, mushrooms, and oregano. A white pizza with a lighter, health-conscious twist.

San Francisco cioppino with white fish, shrimp, scallops, and Dungeness crab in a tomato, white wine, and clam juice broth. A classic Fisherman's Wharf seafood stew.

Rustic fish stew with tilapia, white wine, clam juice, zucchini, red pepper, and Roma tomatoes. A light Mediterranean-style one-skillet stew ready in 35 minutes.

Spiced shrimp with broiled polenta stacks lemon-sage shrimp onto crisp-broiled polenta rounds, finished with crumbled prosciutto. An elegant, quick New Year's Eve appetizer or small-plate main.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

Chicken breasts baked in a tangy white wine sauce with soy, ginger, and brown sugar. The sauce caramelizes and concentrates as it bakes, creating a glossy, flavor-packed glaze.

Baked salmon muffins made with canned salmon, dill, lemon juice, and cracker meal. Shaped as patties or baked in muffin cups for a quick, kid-friendly protein-packed meal.

Cinnamon chicken breasts simmered in a soy-teriyaki glaze with warm cinnamon and garlic. A four-ingredient pantry dinner with a sweet-savory hit that reads like takeout.

Cajun-style shrimp soup simmered in chicken broth with dry white wine, Louisiana hot sauce, scallions, and fresh parsley. A spicy, brothy bowl with bold Southern kick.