5,730 low fat low cab recipes

Lemon rosemary baked chicken on a bed of dried tomato bits, braised in lemon juice and chicken broth. A bright, herbaceous one-pan dinner with concentrated tomato flavor in every bite.

Butter ball cookies (Russian tea cakes) with ground walnuts, cake flour, butter, and vanilla rolled in powdered sugar twice. A melt-in-your-mouth holiday cookie with just five ingredients.

No-cook Singapore peanut satay sauce with coconut milk, shallots, garlic, cumin, coriander, and chili. Blended smooth in a food processor in 15 minutes. Serve at room temperature.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

This is really a "mock" tiramisu as it is not made with Italian mascarpone cheese, which is traditional. This is, however, a lot quicker and easier (and less expensive).

Elegant sherried baked fruit with layered pineapple, peaches, apricots, cherries, and spiced apple rings in a buttery brown sugar and sherry sauce. Serves 20 for buffets and dinner parties.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Fruit salad with mandarin oranges, pineapple, blueberries, and seedless grapes folded into a whipped cream and sour cream base with grated chocolate candy bars.

Pizza Carciofi with marinated artichoke hearts, sun-dried tomatoes, and fontina cheese over a homemade tomato sauce on crispy pizza dough.

Louisiana-style roasted duck rubbed with a vinegar-salt-pepper paste, stuffed with aromatics, and slow-roasted until tender. A Cajun family recipe with old-school technique and deep flavor.

Grandma's chicken noodle soup with bone-in thighs, turnips, carrots, celery, and egg noodles. Simmered from scratch in water with thyme and poultry seasoning. Honest, old-fashioned comfort.

French-style potato pancakes with diced cooked turkey, scallions, chervil, ripe olives, and Dijon mustard. Crisp-edged hash brown cakes that turn leftovers into dinner.

Creamed spinach enriched with dried porcini mushrooms, heavy cream, and egg yolk. The mushroom soaking liquid adds deep, earthy flavor to this classic steakhouse side dish.

Pecan penuche fudge made with dark brown sugar, butter, and milk cooked to firm ball stage. A creamy, caramel-flavored candy with old-fashioned technique.

Kathy's chipped beef is classic creamed dried beef, the diner and mess-hall favorite. Shredded beef crisped in butter, folded into a smooth milk gravy seasoned with dry mustard, spooned over toast.