6,464 low fat low cab recipes

Green beans are braised in skillet with orange juice and chicken stock, and served with toasted butter-maple pecans. Make a double-batch because your kids will become veggie lovers once they try this.

Arugula salad with a creamy blended lemon-Parmesan dressing, tossed with peppery baby arugula and sweet cherry tomatoes. A bright, 4-ingredient side that comes together in minutes.

One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.

Quick and easy, it is a great breakfast, you can bake these lovely quiche in the earlier morning, you can also make them in advance and freeze them.

Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!

Classic way to grill and serve a great sirloin steak. The mushroom red wine sauce had a perfect balance and was very easy to prepare. I grilled my steak in a cast iron grill pan to medium-rare and served with a stuffed tomato and a green salad.

Classic American peanut butter cookies with the iconic fork-press crisscross. Tender, chewy, and built around the brown-sugar-and-peanut-butter combo that defines the cookie.

These bite-sized treats are an irresitablet combination of sweet and savory, featuring a rich and aromatic mincemeat filling encased in a buttery, flaky crust. With their charming size and delightful taste, these tarts are sure to be a hit at your next gathering or as a festive dessert for your family.

Bisquick apple cinnamon muffins come together in one bowl with seven pantry staples and bake in 15 minutes. Tender crumb, warm cinnamon, and chunks of fresh apple in every bite. Easy weekday breakfast or after-school snack.

Unlike most of the chocolate cookies, these cookies are much lower fat, also using whole wheat flour adds more fibre, they are super delicious!

Quaker Choc-Oat-Chip Cookies blend rolled oats, brown sugar, and semi-sweet chocolate chips into a chewy back-of-the-canister classic. Bake 9 minutes for soft centers or 13 for crisp edges.

Super quick, easy to make, and it's creamy and delicious with some nice crunch and freshness.

Cherry-studded cookies loaded with white and dark chocolate, inspired by the iconic ice cream. Kirsch-soaked cherries deliver a boozy punch in every bite.

Roasted cauliflower with Asiago and orange zest brings bright citrus and nutty melted cheese to high-heat-roasted florets. A fast, golden side that transforms a humble head of cauliflower.

My son brought this recipe home from work one day some years ago and asked me to please make these cookies for him. His friend Brian had given him the recipe. Brian's mom had made the cookies and he would bring them in to work and give my son some. My son William said that they were so good that he wanted me to make some for him, so I made them and I loved them as well as my husband, my daughter, my sisters, and everyone else who ate them. Well, then my daughter's friends wanted me to make some cookies for them, so I just gave them the recipe and said go for it yourselves, they are so easy to make. I know you will love these cookies too because they are not the regular chocolate chip cookie variety. They melt in your mouth and you can't eat just one. Thank you to my son's friend Brian and Brian's mom for sharing this delicious recipe with me, wherever they may be.

Three bean salad with bacon piles baked, lima and green beans with crispy bacon, mushrooms and peppers in a honey-Dijon lemon dressing. A hearty, make-ahead party salad that feeds a crowd.