10,000 low fat low cab recipes

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Pita pizza wedges with smoked turkey, tomato, fresh basil, diced cucumber, and melty cheddar. A clever split-pita sandwich that travels well in a lunch box.

Ground beef and barbecue beans slow-cooked with bean and bacon soup, then topped with melted American cheese. A Midwestern crockpot hot dish ready to spoon over cornbread.

Classic low-fat bread stuffing with sage, thyme, and marjoram. No butter needed in this diabetic-friendly dressing that's ready in 12 minutes for a 10-pound turkey or Cornish hens.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Juicy shrimp marinated in beer, garlic, and Worcestershire then broiled on skewers until pink and sizzling. A Southern-style cookout favorite that's ready to eat after a quick broil.

Spinach phyllo rolls stuffed with garlic spinach, ricotta, mozzarella, and Parmesan, baked until golden and crispy. A light, flaky weeknight dinner or appetizer.

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

Smoky roasted red peppers, salty prosciutto, and melty provolone pile onto a cornmeal-dusted pizza crust. Fresh chives and basil finish this 25-minute bake with bright, herby flavor.

Raspberry pecan thumbprint cookies spiced with cinnamon and allspice, filled with seedless raspberry jam and topped with chopped pecans. Better the next day.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.

Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.

Grits fiesta pie with a cheesy grits crust filled with taco-seasoned ground beef, Monterey Jack, tomatoes, olives, and green pepper baked in a custard.

Homemade cinnamon rolls with brown sugar, raisins, and nuts, topped with a sweet vanilla glaze. Soft, buttery yeast dough rolled jelly-roll style for a classic bakery-worthy batch.

From-scratch breakfast sausage links made with pork, fresh pork fat, sage, thyme, and cracked peppercorns stuffed into natural casings. A charcuterie project that rewards patience with incredible flavor.