10,000 low carb recipes

Southern cornbread dressing with a triple bread base of cornbread, biscuits, and bread crumbs seasoned with sage, onion, celery, and turkey broth. A classic Thanksgiving stuffing that makes 12 cups.

Louise's broccoli casserole combines broccoli spears, cream of celery soup, sharp cheddar, green onions, and diced potatoes in the crockpot. Dump, stir, walk away for six hours.

Steamed pork dumplings (shumai-style) packed with ground pork, shrimp, chinese mushrooms, scallions, and sesame oil, then steamed open-top for 30 minutes. Classic dim-sum at home.

Gingered flounder in parchment seals flounder fillets with snow peas, red pepper, carrots, and scallions in heart-shaped paper packets, then steams them in a soy-ginger marinade. A French en papillote technique with Asian flavors.

Silky chilled cucumber spinach soup with potatoes and light cream, brightened with lemon juice. A vibrant green cold soup that serves 8 and pairs beautifully with crusty bread.

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.

Mexican-style omelet filled with sauteed red peppers, green onions, and melted Velveeta Mexican cheese spread. A quick, cheesy breakfast with Southwestern flair.

Greek spanakopita with fresh greens, feta, eggs, and herbs wrapped in buttery phyllo pastry. Warm spices like cinnamon and allspice give this savory pie its traditional depth.

Mexican fiesta tart in a cornmeal pastry crust layered with jalapeño Monterey Jack, sharp cheddar, tomatoes, zucchini, olives, and bell pepper. A savory, cheesy Tex-Mex tart served warm.

Ginger shrimp stir-fry with zucchini, red peppers, and jalapeño in a bright sauce of white wine, lime, mirin, and chicken stock. A 20-minute Asian-fusion skillet dinner finished with cilantro and scallions.

Pecan-stuffed flank steak rolls pounded flank around a mushroom-pecan stuffing spiced with cardamom and cloves, braised in orange juice and beef broth. An elegant roast for company.

Salt-and-pepper spicy shrimp: the classic Cantonese wok-fried shell-on shrimp tossed with garlic, ginger, scallions, chiles, and crunchy peppercorn-salt. Dinner on the table in 30 minutes.

Szechwan spicy scallops: quick-fried sea scallops tossed in a hot-sweet-sour sauce of red pepper flakes, soy, ginger, garlic, and scallions. A fiery Chinese restaurant classic in 40 minutes.

Sizzling Sichuan scallops wok-tossed with ginger, garlic, chili paste, and crunchy cucumber, then poured hot onto a screaming cast iron platter at the table. Pure drama.

Halal-style pot stickers filled with beef and lamb, napa cabbage, scallion, and a hint of orange zest, then pan-fried and steamed for crisp bottoms and tender tops. Pleated, juicy dumplings with a dipping sauce.

Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.