6,461 low fat low cab recipes

A whole chicken gently poached in an aromatic Thai broth of lemongrass, galangal, garlic, shallots, and chilies, finished with lime juice, cilantro, and fresh basil. Fall-off-the-bone comfort.

This is not your ordinary potato salad...which I don't like. This is quite different and yummy!

Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Salmon fillets baked in foil packets with fresh dill, sorrel leaves, shallots, and lime juice. A light, clean method that steams the fish to flaky perfection in under 10 minutes.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.

Grilled shrimp skewers drizzled with homemade basil pesto and a creamy chickpea-mint aioli, served alongside pesto-dressed new potatoes. A showpiece Italian summer plate for the grill.

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.

Mushroom mozzarella bruschetta made with cream of mushroom soup, Parmesan, Italian seasoning, and melted mozzarella on toasted French bread. A cheesy, savory appetizer baked until bubbly.

Egg-free banana sunflower seed cookies with just six ingredients. Soft, nutty drop cookies made with ripe mashed bananas and a full cup of sunflower seeds.

Fourth of July grilled Cornish hens split lengthwise and basted with a lemon-garlic-Italian dressing marinade. Backyard BBQ centerpiece that feeds eight for summer holidays.

Spinach dip with sour cream, mayonnaise, and chopped onion. Four ingredients, no cooking, and it tastes even better after chilling overnight.

Spicy Thai tofu salad with marinated tofu, shiitake mushrooms, snow peas, and red bell pepper over fresh spinach. Bright sesame-rice-vinegar dressing with garlic, cilantro, and chili heat.

Homemade Caribbean hot pepper oil infused with scotch bonnet, shallots, garlic, thyme, and fresh herbs in extra-virgin olive oil. Just mix, bottle, and wait one week for fiery island heat.

Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.