10,000 low fat low cab recipes

Grilled flank steak brushed with a homemade chili-honey barbecue sauce made from tomato sauce, vinegar, and garlic. Slice thin across the grain to serve.

Country-style pork ribs boiled with lemon and onion, then finished on the grill with barbecue sauce. A two-step method for tender, saucy ribs every time.

Shashlik lamb kebabs marinated overnight in olive oil and chopped onions, then broiled until charred and tender. A simple Central Asian skewer recipe with just five ingredients and bold results.

Whiskey sour marinated sirloin steak with bourbon, lemon juice, orange juice, and whole peppercorns. A cocktail-inspired marinade for grilling a thick-cut 2-inch steak.

Broccoli spears with a homemade Swiss cheese sauce made in the microwave. A quick two-serving vegetable side dish with a creamy, melty cheese topping in 30 minutes.

Shrimp and sea scallops sautéed with tomatoes, mushrooms, and garlic in a velvety paprika cream sauce. A gorgeous skillet dinner ready in just 20 minutes.

Light veggie quiche with whipped egg whites folded into a yogurt-Swiss cheese base with sauteed broccoli, cauliflower, and mushrooms. Airy, souffle-like, and satisfying.

Butter-browned chicken slow-cooks all day in a spiced tomato and mushroom sauce with ginger, chili powder, and paprika, finished with a swirl of heavy cream. Serve over spaghetti for a hearty, hands-off dinner.

Baked chicken pieces glazed with fresh tangerine juice, honey, soy sauce, and garlic. The citrus-honey marinade caramelizes into a sticky, golden coating as it roasts. Just 5 ingredients.

Chutney cheese toasts topped with sauteed bacon, onion, and fresh tomato then grilled until the cheese melts golden. A savory open-faced snack ready in 30 minutes.

Hot dogs Provencale simmered in a rustic tomato sauce with crispy bacon, onion, and garlic. A French-inspired one-skillet dinner that turns humble franks into something special.

Reuben-style baked chicken breast layered with sauerkraut, provolone cheese, and Russian dressing. A low-carb twist on the classic deli sandwich.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

Honey basted grilled turkey pieces marinated in soy sauce, ginger, dry mustard, and garlic. Cut into parts and grilled in stages for evenly cooked, caramelized skin.

Hootsla, a simple Mennonite egg bread dish of day-old bread cubes browned in butter then fried with eggs and milk. A rustic 4-ingredient breakfast or supper.