10,000 low fat low cab recipes

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

Toriwasa is a Japanese izakaya classic: sake-poached chicken shredded thin and tossed with blanched parsley in a sharp wasabi-soy dressing, finished with shredded nori. Light, clean, and full of bite.

This is a low-calory and vegetarian pizza, light and tasty, you don't worry about fat, calories, enjoy it.

Louisiana chicken gumbo with stewing hen, andouille sausage, oysters, and file powder built in a cast iron pot. Browned-hen fond, holy trinity, and oyster liquor give this gumbo serious depth.

When making that famous chicken dinner, try this delicious stuffing that's extremely easy to make!

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

All-purpose camping seasoning mix with paprika, garlic powder, onion powder, cayenne, and black pepper. Mix in 5 minutes, toss in your pack, and season everything from fish to eggs.

This is a great casserole, my whole family love this recipe.

A paprika-rubbed whole roasted chicken stuffed with garlic, orange peel, bay leaves, and rosemary, finished with a reduced pan sauce. Sunday dinner at its finest.

French country potato salad with turkey strips, green beans, and fresh herbs, drizzled with Italian dressing. A warm, lighter take on potato salad.

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

Pistachio chicken rolls stuffed with mushrooms, ham, and chopped pistachios, then baked in a glossy apricot-chutney wine sauce. Slice into elegant pinwheels for a show-stopping dinner party main.

Grilled salmon with a honey mustard and soy sauce glaze brushed on just before it comes off the grill. Simple 4-ingredient glaze, 10 minutes on the grill, and dinner is served.

Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.

This recipe is a keeper of our family recipes, very healthy and lovely.

Goan pork vindaloo built from scratch: whole spices toasted and ground, fried onion purée, ginger-garlic paste, and a sharp wine vinegar kick. The real coastal Indian version, not the curry-house imitation.