10,000 low fat low cab recipes

Italian chicken livers in a creamy Dijon mustard and white wine sauce with sautéed mushrooms. Senape means mustard, and this rich one-skillet dish delivers.

Whole flounder stuffed with crabmeat, country ham, and sherry, baked in lemon butter until flaky and golden. A Southern coastal classic that brings the shore to your supper table.

Vitello tonnato: classic Piedmontese dish of cold poached veal under a cool tuna, caper, anchovy, and lemon sauce. An elegant Italian summer main or antipasto, served room temperature.

Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.

Creamy tomatillo and green chile dip with melted cream cheese, fresh coriander, and heavy cream. A rich, tangy Mexican-style cheese dip ready in under 30 minutes.

If you're tired of making the same old dinner with the same old taste, then you have to try this succulent pot roast!

Rosemary hash browns with soft scrambled eggs make a diner-style breakfast plate, with golden potatoes scented with rosemary and onion alongside creamy, just-set eggs. A hearty morning from one skillet.

Try something fun and different for dinner with this scrumptious recipe that will find its place in your cookbook for years to come!

Kapaw Pla is a traditional Thai soup featuring rehydrated dried fish belly in a light chicken broth with bamboo shoots, soy sauce, and white pepper. Topped with sliced egg and fresh cilantro, it's comforting and deeply savory.

Brooklyn porterhouse (flank steak) marinated overnight in roasted garlic, cilantro, Dijon mustard, balsamic vinegar, and lemon zest, then grilled and sliced thin on the diagonal.

Modern fajitas with flank steak marinated overnight in a chili-cocoa-tequila rub, then grilled and sliced for tortillas. Served with guacamole, refried beans, salsa, and cilantro for a smoky Tex-Mex spread.

Pork spareribs marinated overnight in a coriander, garlic, lemon, and chili paste, then baked until caramelized and falling off the bone. Feeds a crowd with just 8 ingredients.

Chile rubbed shrimp pizza Vera Cruz style with fresh tomatoes, mozzarella, Monterey Jack, and a zesty Texas gremolata of lime zest, garlic, and cilantro. Bold Tex-Mex meets pizza night.

Chinese-style prawns stir-fried with fresh ginger in a rice wine, soy, and sesame sauce. From wok to plate in under 5 minutes of cooking time.

Cha-Cha Murphys are Mexican-style twice-baked potatoes stuffed with salsa, cilantro, buttermilk, sour cream, and Monterey Jack cheese. All done in the microwave.

Indian keema with ground lamb, fresh ginger, green chilies, and garam masala. A dry-style spiced mince finished with lemon juice and fresh coriander.