6,360 low fat low cab recipes

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Baked potato strips in a peanut butter and salt water bath that browns into a nutty, savory coating. An unusual three-ingredient side dish where peanut butter replaces oil for roasting potatoes.

Orange-onion dressing with fresh orange juice, grated onion, honey, and mustard. A bright citrus vinaigrette that comes together in one jar with a quick shake.

Marinated fresh mushrooms in olive oil, lemon juice, garlic, Dijon mustard, and tarragon. A make-ahead appetizer that improves over 1-2 days in the fridge.

A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.

German beer-braised Brussels sprouts simmered until tender and finished with butter and salt. A simple 4-ingredient side dish that might convert sprout skeptics.

Eggplant simmered in spiced coconut milk with mustard seeds, turmeric, cumin, coriander, and a splash of vinegar. A fragrant South Asian-style vegan side dish.

Pan-fried sesame fish with toasted sesame seeds, fresh lemon, and basil. Works with perch, cod, trout, or flounder for a quick weeknight dinner.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Chicken satay skewers marinated in soy sauce, molasses, garlic, and red pepper flakes, broiled and served with a quick peanut dipping sauce. A Thai-inspired crowd favorite.

A stone-baked three cheese pizza loaded with mozzarella, Swiss, and Parmesan over fresh tomato pulp and herbs. Includes step-by-step dough shaping for a crispy, bubbly, pizzeria-quality pie at home.

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.

Tex-Mex chicken salad with picante-simmered chicken breast, creamy avocado, smoky bacon, and a cumin-spiked sour cream dressing. Bold Southwest flavor served cold on crisp lettuce.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Three-ingredient raspberry butter made with crushed fresh raspberries, softened butter, and a touch of sugar. Spread it on warm toast, pancakes, or scones.

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.