Grandma’s Best Low-Carb Recipes

My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. —Tonya Cline, Greenville, Ohio

We start many stir-fry meals with this easy egg drop soup, which cooks in just minutes flat. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma’s old cookbook. —Amy Beth Corlew-Sherlock, Lapeer, Michigan

After wondering how to make deviled eggs for years, I stumbled across this recipe. It comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. —Margaret Sanders, Indianapolis, Indiana

With all of the ingredients cooked in one skillet, this steak dish couldn't be quicker to prepare...or clean up! But the wine and mushroom sauce makes it seem special. —Sandra Fisher, Monroe, Washington

I moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina

French bread cubes and apples are the perfect cheese fondue dippers for this classic fondue, made with white wine and Swiss and Gruyere cheeses. It’s a crowd-pleaser. —Linda Vogel, Elgin, Illinois

There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington

One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa

Cherry tomatoes may be small, but these are full of great flavor. Plus, they add color to any table. —Rev. David Bostedt, Zephyrhills, Florida

There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at Taste of Home. Browning the chicken and sauteeing the veggies gives it more flavor. —Taste of Home Test Kitchen

The simple ingredients in this recipe give it flavor the whole family will enjoy. A no-nonsense salad will round out the meal. —Taste of Home Test Kitchen

These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. —Sheryl Siemonsma, Sioux Falls, South Dakota

Everyone will love this thick cream cheese fruit dip. Serve it alongside apple wedges, pineapple chunks, strawberries and grapes. —Anna Beiler, Strasburg, Pennsylvania

These cute little sausage and bacon bites are finger-licking good. They have a sweet and salty taste that's fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana

This easy and attractive meal is bound to become a staple in your home. Made with everyday ingredients, there's nothing complicated or fancy about this great find. —Elizabeth Hokanson, Arborg, Manitoba

When I make these bacon-wrapped appetizers, there are no leftovers. They can also be made with mild banana peppers or yellow chili peppers. —Melinda Strable, Ankeny, Iowa

Though it's one of my simplest dishes, this version of an Italian classic is also one of my husband’s favorites. It’s quick to prepare and a garnish of fresh parsley or basil makes it look elegant. —Dawn Bryant, Thedford, Nebraska

Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. —Denise McNab, Warminster, Pennsylvania

My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. — Patricia Hudson, Riverview, Florida

I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and this steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

With its slightly smoky flavor, this beef turns out tender and delicious every time! Plus, it slices well so it looks great on a buffet. —Deb Waggoner, Grand Island, Nebraska

My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it at Christmas and Thanksgiving. The stuffing is so yummy that even if you don't normally care for the ingredients on their own, you'll love the end result. —Stacy Powell, Santa Fe, Texas

This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. —Abby Metzger, Larchwood, Iowa

This recipe has simple flavors that take me back to Grandma's house. She knew a million ways to cook a chicken, but this was my favorite. —Tara Imig, Fort Worth, Texas

Nothing says “special occasion” like a perfectly seasoned prime rib. Savory, succulent, tender, it’s the perfect choice when you want to share something truly divine. —Tonya Burkhard, Palm Coast, Florida

We love to entertain at home and the office. Ham and cheese rolled in tortillas make a quick and easy appetizer that's easy to transport. —Susan Zugehoer, Hebron, Kentucky

Bananas, liquid smoke and soy sauce flavor this fall-apart-tender pork roast. It's just like the kind I enjoyedat the luaus I went to in Hawaii. —Mary Gaylord, Balsam Lake, Wisconsin