Anyone have any good recipes, or ideas for low-fat, low-carb cooking?

There's a reddit for that: http://www.reddit.com/r/food/ Also: http://www.reddit.com/r/cooking/

I love this! I also add 4 squash to it. You can get really creative with this...have fun.

Ratatouille. Yield 6 servings Time 1¼ hours Tools

* knife
* several platters or plates
* large skillet or Dutch oven with cover
* wooden spoon

Ingredients

* 1 pound eggplant
* salt
* 3 T olive oil
* 3 cloves garlic, chopped
* 2 medium onions, roughly chopped
* 3 T fresh basil, chopped
* 3 T fresh parsley, chopped
* 1 t oregano
* ½ t rosemary
* ½ t thyme
* 1 pound zucchini, cubed
* 1 red and 1 green bell pepper, seeded and chopped or sliced
* 2 large tomatoes, roughly chopped
* black pepper

Directions Slice the eggplant, sprinkle both sides of each piece generously with salt, and lay out on platters or plates. After 45 minutes,* rinse off the salt, pat dry, and cube.

Heat olive oil over medium heat, add garlic and onion, and sauté for 5 minutes.

Add eggplant and herbs, stir well, and cover. Cook, stirring occasionally, for 15-20 minutes, until eggplant is tender.

Stir in zucchini, bell peppers, tomatoes, and black pepper. Cover and simmer for another 10 minutes, until zucchini and peppers are cooked. Notes * Salting eggplant removes the bitter flavor, but you have to be careful. If you leave the salt on for too long, it will permeate the eggplant and - unless you're wild about salt - ruin the ratatouille. The general rule of thumb is that smaller eggplants are less bitter, so very small ones only need 30 minutes or so of salting, while very large ones may take up to an hour. The eggplant is ready when several tablespoons of tan-colored liquid have oozed out of each slice.

This recipe is quite versatile. It can be served hot, warm, or cold. It can stand alone as a stew; cover pasta, rice, polenta, mashed potatoes, or toast; or fill a crepe or sandwich. I once tried it with some leftover pesto - delicious!

The ingredients are also pretty flexible - just be sure that they are

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Sauteed Kale with Raisins and Almonds

one bunch kale, stemmed and torn

2 tbsp olive oil

half an onion, diced

2 cloves minced garlic

1 tbsp honey or agave nectar (or to taste)

1 tbsp apple cider vinegar

1 1/2 cups vegetable broth

1/4 cup golden raisins

1/4 cup almonds

salt and pepper to taste

Heat olive oil over medium heat in a large skillet. Put in onion and cook until translucent. Turn heat to high and add honey, vinegar and veggie broth and bring to a boil. Stir in Kale, cover, and cook until wilted.

Add raisins and garlic and stir; let it cook uncovered for about 15 more minutes. Season with salt and pepper and add almonds before serving.

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Tabouleh with Quinoa

1 cup cooked quinoa

2 cups chopped parsley

1/4 cup fresh mint

1/2 cup peeled cucumber chopped

1 large tomato, chopped

1/4 cup minced red onion

3 tbsp fresh squeezed lemon juice

3 tbsp olive oil

1/2 cup chopped nicoise olives

Place all ingredients in serving bowl and mix thoroughly. Let marinate at least 30 mins before serving.

EDIT: guess this isn't really low carb due to the quinoa, but it is healthy!

chicken and shish kabobs. Grilled. Marinade the chicken chunks in italian salad dressing for a few hours. Add onions, bell peppers, and cherry tomatoes onto skewers. Cut the onion in half three different ways to create eight pieces, then skewer those 1/8th chunks. Cherry tomatoes don't take long at all, put them on at the end of the cooking for only 2 min or so. Use a small amount of rice to finish the dish. Did I mention it tastes incredible?