6,461 low fat low cab recipes

Grilled tofu marinated in orange juice and soy sauce, pressed until firm, then charred on the grill. Three ingredients, vegetarian, and full of smoky-citrus flavor.

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

Mahogany mushrooms glazed in balsamic vinegar, tamari, and garlic with a bright squeeze of lime. A savory vegan side dish ready in 25 minutes.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Lemon poppy seed dressing for fruit salad made with lemonade, dry white wine, and honey. Light, citrusy, and ready in 5 minutes. A bright vinaigrette that makes fresh fruit sing.

Homemade peppermint liqueur with just vodka, mint extract, and sugar syrup. Steep for two weeks for a smooth, minty after-dinner drink or cocktail mixer.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.

A bold, no-fuss roasting method where garlic-studded beef gets a high-heat sear, then rests in the closed oven for fork-tender results. Three simple ingredients, one show-stopping centerpiece roast.

Penne with cauliflower, fresh roma tomatoes, and basil tossed in a no-cook olive oil sauce with sun-dried tomatoes and garlic. A 25-minute one-pot summer pasta finished with Parmesan.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Potato crisps with sour cream and caviar are crispy mini potato pancakes topped with cool sour cream and salty salmon roe. An elegant 35-minute cocktail appetizer that looks restaurant-worthy.

Shepherd's pie meets chili night! Ground chicken breast simmered with crushed tomatoes, chili powder, cumin, and oregano, topped with whipped potatoes and baked until golden. A Tex-Mex twist on a classic.

Stuffed eggplant pickles filled with minced cabbage, red bell pepper, garlic, and dill, tied with softened celery ribs and fermented in vinegar brine. A traditional Middle Eastern style pickle ready in 2 to 3 weeks.

Easy bundt cake made with yellow cake mix, orange Jell-O, apricot nectar, and chopped nuts. Finished with a tart sour orange glaze. Mix everything in one bowl, bake, and glaze. Serves 8.

Smooth blended avocado salsa with cilantro, hot sauce, and a splash of soy sauce for umami depth. A vegan, versatile sauce that works as a dip, drizzle, or topping in 10 minutes.