10,000 low fat low cab recipes

Korean-style cucumber salad (oi-muchim) with sesame oil, toasted sesame seeds, cayenne, and lemon juice. Crisp, spicy, and refreshing as a banchan side dish.

Spaghettini tossed with sauteed leeks, garlic, white wine, and chopped clams, finished with peppery arugula wilted in at the last second. Italian seafood pasta dinner for two in 45 minutes.

Minced oysters baked with eggs, cracker crumbs, celery seed, and butter until golden brown. A classic Southern oyster casserole from a quart of fresh oysters.

Middle Eastern chicken simmered in white wine with saffron, lemon, green olives, and nutmeg. A fragrant one-pot dinner served over lemon rice with bold Mediterranean flavors.

Ethiopian-style spiced clarified butter (niter kibbeh) infused with ginger, turmeric, cardamom, cinnamon, cloves, nutmeg, onion, and garlic. Keeps 3 months refrigerated and elevates everything it touches.

Crispy puff pastry sticks glazed with orange sugar and drizzled with melted chocolate. Makes 60 elegant little matchsticks with just 6 ingredients.

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.

Bacon-wrapped hot dogs stuffed with sharp cheddar and tangy pickle relish, broiled until crispy. The ultimate loaded frank for cookouts and game day parties.

Homemade sweet Italian sausage with ground pork, fennel, coriander, garlic, and parsley. No casings, no special equipment. Mix, shape, and cook or freeze for up to three months.

Three pounds of shrimp broiled in garlic-lemon butter with a dusting of paprika. Serve with crusty French bread to soak up every drop of that buttery, garlicky pan sauce.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Creamy crab and spinach casserole with Rotel tomatoes, sour cream, cheese, and a hint of nutmeg. A warm, bubbly seafood bake that serves 8 in about an hour.

Pounded sirloin steaks pan-seared and topped with melted cheddar, served over fresh tomato-cumin salsa with cilantro. A fast Tex-Mex steak dinner ready in 15 minutes.

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.