10,000 low carb recipes

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

Southern living inspired quick and easy crust-less pie that uses bisquick baking mix.

Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.

Tender-crisp broccoli wrapped in ham slices and covered with a velvety smooth cheese sauce. Baked in the oven until bubbly. Kids love it.

Kashmiri lamb koftas shaped into spiced sausages, browned in whole cardamom and cinnamon, then simmered in yogurt sauce until tender and saucy. Aromatic Indian comfort food from the Himalayan foothills.

A delicious rustic tomato pie that highlights colorful tomatoes combining them with lots of gooey mozzarella cheese and basil. This is all packaged up in a savory black olive crust.

Slow-cooked beef patties in a creamy mushroom and onion gravy. Real comfort food.

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

With fresh seasonal vegetables and phyllo pastry, these tarts come out beautiful and delicious. We like asparagus and green onions, feel free to use any fresh green vegetables that you have on hand.

A great Sandwich maker and a light Summer Main Dish with a side salad, or as a salad topper, or stuffed into a Wrap or Tomato. Best served next day as flavors will have blended better.

Crispy fried spring rolls stuffed with pork, shrimp, water chestnuts, and fresh vegetables. A Filipino-style appetizer that fries up golden and crunchy, with a sweet and sour dipping sauce.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

A quick, easy and delicious sichuan beef stir-fry with varieties of fresh veggies. Frozen vegetables also work perfectly well.

Delicate flakey poached fish fillets topped with juicy cherry tomato-basil dressing.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.