3,819 low fat low cab recipes

Sweet and sour green tomato pickles with brown sugar, vinegar, and a bouquet of pickling spices. The classic end-of-summer way to use up unripe tomatoes from the garden.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Grilled Pork Tenderloin with Steamed Asparagus recipe

Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.

Magic window cookies are sugar cookies with stained glass centers made from crushed hard candy that melts during baking. A holiday favorite for tree ornaments and gifts.

Grilled salmon with crushed tricolored peppercorns, fresh dill, and a Dijon lemon butter drizzle. An elegant fish dinner ready in 15 minutes.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Light poppy seed sauce made with low-fat yogurt, citrus zest, and raspberry vinegar. A no-cook, diabetic-friendly dressing for fresh fruit salads and vegetable platters.

Cooked wild rice with bacon and butter: nutty, chewy wild rice simmered to tender, then tossed with crisp bacon julienne and a knob of butter. A simple side that eats like a meal.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

Cajun-seasoned salmon fillets and spiral-cut fries baked together on two sheet pans in a hot oven. Four ingredients, 30 minutes total, and dinner is solved with zero frying and easy foil cleanup.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.

Easy Irish coffee mixes hot black coffee, Irish whiskey, sugar, and a float of whipped cream for the classic warming after-dinner drink. Microwave-quick when you don't feel like brewing fresh.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.