Low Calorie & Low Carb Recipes

In the south of France, lamb is often grilled on a bed of fresh rosemary and anointed with citrus juice. This lamb chop recipe takes inspiration from that tradition with a wet rub made with lots of garlic plus rosemary and blood orange. Besides being a beautiful garnish, the charred blood oranges are served to squeeze over the lamb for a final flourish of citrus flavor.

Afghans sip this spiced tea throughout the day.

The ubiquitous condiment in Afghanistan, chutney is served with nearly every meal.

Red cabbage gives this fattoush salad extra crunch. Recipe adapted from New Arrival Supper Club chef Maysaa Kanjo.

Naseema Kashefi prepares this richly flavored chicken curry on the milder side for New Arrival Supper Club events in Los Angeles. Add more serrano if you like it hot.

These succulent baked oysters thrill with spicy spinach and a crispy cheese topping.

This bright-green omelet is a perfect way to get kids to eat their veggies. Finely chopping the broccoli and spinach not only helps them cook faster, but also makes them easier--and safer--for toddlers to eat. Have all your ingredients ready next to the stove because this omelet cooks up fast.

This recipe proves that learning how to roast a whole chicken can be easier (and more delicious) than you thought. For extra-crispy skin, remove the chicken from the brine, dry with paper towels and refrigerate for an additional 24 hours before roasting.

Blanching broccoli florets before charring ensures the broccoli's tender all the way through, helping it crisp up quickly in a very hot pan. Firing up the grill? Cook the blanched broccoli in a grill basket over medium-high heat instead.

Sweet squash gives French onion dip a colorful nutrition boost (namely, vitamins A and E). Serve with chips and crunchy crudités.

We like the touch of heat that pepperoncini give to this briny chicken, but if you really want to turn up the spiciness, swap them for hot cherry peppers.

How to bake fish perfectly? Wrapping the fish and vegetables in parchment packets creates steam that keeps the tuna moist while it cooks. Plus, it's a fun presentation.

This gluten-free pizza recipe uses muffin tins to create perfectly portioned mini pizzas perfect for lunch or dinner. Cauliflower acts as the base of the crust while the classic toppings of bell pepper, black olives, pepperoni and ooey-gooey cheese promise to satisfy your strongest pizza cravings.

Looking for a quick, easy dinner? This baked lemon-pepper chicken recipe is it. Chicken breasts are cooked in a skillet, then finished in the oven with lemon slices that soften and become part of the sauce, with a touch of maple syrup and butter to carry the flavor. It's so simple and delicious, you'll be making this healthy dinner again and again.

In this healthy broccoli-cauliflower soup recipe, broccoli, cauliflower and baby spinach get blended into a smooth puree which gives the soup body and a bright green color. Cheddar cheese melted on top adds a creamy finish to this quick appetizer soup recipe.

Cheese and pepper star in this simple Italian dish. While the combo is traditionally tossed with pasta, we toss Parmesan cheese and freshly ground pepper with zucchini noodles instead for a lower-carb dish that helps you get in an extra serving of veggies. To simplify the recipe, look for prepackaged zucchini noodles in the produce section of your supermarket.

These Greek-inspired baked mini omelets are the perfect breakfasts on the go. Mix the batter the night before, and they'll be ready to bake in the morning. Once they're baked, you can keep these tasty omelet muffins in your fridge or freezer for future meals. Double score!

These simple veggie muffin-tin "omelets" are easy to make in the morning--or mix up the batter the night before. They're perfect for company or to take for an easy breakfast on the go.

Try this quick and easy one-skillet version of the Hungarian classic chicken paprikash. Serve the chicken cutlets, mushrooms and creamy sauce over egg noodles with a green salad on the side.

Simple roasted cauliflower gets tossed in lemony dressing with toasted almonds, olives, parsley and tangy feta in this bright-tasting and easy side salad.