10,000 low fat low recipes

Seared beef tenderloin with a three-citrus butter sauce made from lemon, lime, and orange juice reduced with red wine. Restaurant-level elegance, surprisingly simple.

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

Chicken breast cubes steamed with Chinese sausage (lup cheong), dried mushrooms, hoisin sauce, ginger, and garlic. A savory, aromatic Cantonese-style steamed chicken dish with deep umami flavor.

Potato salad supreme with celery, scallions, and olives, served at room temperature for the fullest flavor. A versatile, no-cook side dish ready in 20 minutes.

Hot crab meat canapes on crackers with lemon-cayenne mayo, warmed in the microwave until bubbly. A quick, elegant appetizer ready in 15 minutes.

Blue gelatin aquarium dessert with gummy fish suspended in jiggly jello. A fun no-bake treat kids love to make at birthday parties, with only 4 ingredients and 15 minutes of prep.

A unique and wonderful salad that is perfect for the backyard barbecue.

Nero Wolfe's bread triangles spread with anchovy paste and pan-fried in butter until golden and crispy. A salty, savory literary appetizer inspired by Rex Stout's famous fictional detective.

Eggplant Italiano sauteed with mushrooms, peppers, and tomatoes, then baked under melted mozzarella until bubbly and golden. A hearty Italian vegetable casserole.

Cowboy pot roast braised with dried apricots, blanched leeks, and lemon zest in beef stock. A Western-style braise with sweet-savory depth and fork-tender beef.

Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

The grilled chicken adds the "pop" to this traditional tex-mex recipe. I made this on game day for my boyfriend and me, and it was a hit!

Teriyaki chicken breasts marinated in a boiled teriyaki, fresh ginger, orange juice, and Vidalia onion sauce. Grill after two hours or an overnight soak for deeper flavor.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Use this paste to give your sandwiches a brand new experience.