Low-Carb Dinner Recipes That Won’t Leave You Hungry

Ingredients:

• • 2 medium zucchinis, spiralized

• • 2 boneless, skinless chicken breasts

• • 1 cup fresh basil leaves

• • 1/2 cup grated Parmesan cheese

• • 1/3 cup olive oil

• • 2 cloves garlic

• • Salt and pepper to taste

Instructions:

1. 1. Preheat your grill or stovetop grill pan over medium-high heat.

1. 1. Season chicken breasts with salt and pepper. Grill for 6–7 minutes on each side or until cooked through.

1. 1. In a food processor, combine basil, Parmesan cheese, olive oil, garlic, salt, and pepper. Pulse until blended to make pesto.

1. 1. Toss the spiralized zucchini noodles in a skillet for 2–3 minutes until slightly wilted.

1. 1. Slice the grilled chicken and serve over the zucchini noodles. Drizzle with pesto and enjoy!

Ingredients:

• • 1 medium spaghetti squash

• • 1 lb ground beef or turkey

• • 1 can (14 oz) crushed tomatoes

• • 1 small onion, diced

• • 2 cloves garlic, minced

• • 1 tsp dried oregano

• • 1 tsp dried basil

• • Salt and pepper to taste

Instructions:

1. 1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place face down on a baking sheet and roast for 30-40 minutes until tender.

1. 1. In a skillet, brown the ground meat over medium heat. Drain excess fat.

1. 1. Add onion and garlic, cooking until softened. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes.

1. 1. Once the squash is done, use a fork to scrape out the strands. Serve the Bolognese sauce over the spaghetti squash strands.

Ingredients:

• • 1 head of cauliflower, grated into rice-like pieces

• • 2 eggs, lightly beaten

• • 1 cup mixed vegetables (peas, carrots, bell pepper)

• • 2 green onions, chopped

• • 3 tbsp soy sauce or coconut aminos

• • 1 tbsp sesame oil

• • Salt and pepper to taste

Instructions:

1. 1. Heat sesame oil in a large skillet. Add mixed vegetables and sauté for 3-4 minutes.

1. 1. Add the grated cauliflower and cook for another 4-5 minutes.

1. 1. Push the rice mixture to one side of the skillet and pour the beaten eggs on the other side. Scramble the eggs until cooked, then mix with the cauliflower rice.

1. 1. Stir in soy sauce, green onions, salt, and pepper. Cook for an additional 2 minutes.

Ingredients:

• • 1 lb shrimp, peeled and deveined

• • 4 cloves garlic, minced

• • 3 tbsp butter

• • Juice of 1 lemon

• • Salt and pepper to taste

• • Chopped parsley for garnish

Instructions:

1. 1. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.

1. 1. Add shrimp, lemon juice, salt, and pepper. Cook for 3-4 minutes until shrimp are pink and opaque.

1. 1. Garnish with chopped parsley before serving. Serve over zucchini noodles or with a green salad.

Ingredients:

• • 4 bell peppers, halved and seeds removed

• • 1 lb ground meat (beef, turkey, or chicken)

• • 1 cup diced tomatoes (fresh or canned)

• • 1 cup cauliflower rice

• • 1 tsp Italian seasoning

• • Salt and pepper to taste

• • 1 cup shredded cheese (optional)

Instructions:

1. 1. Preheat the oven to 375°F (190°C).

1. 1. In a skillet, brown the ground meat. Add diced tomatoes, cauliflower rice, Italian seasoning, salt, and pepper. Cook for 5-7 minutes.

1. 1. Stuff each bell pepper half with the meat mixture and place in a baking dish.

1. 1. If using, sprinkle cheese on top of each stuffed pepper. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.

Ingredients:

• • 1 large eggplant, sliced into 1/4 inch rounds

• • 2 cups ricotta cheese

• • 2 cups marinara sauce (low-carb)

• • 2 cups shredded mozzarella cheese

• • 1/2 cup grated Parmesan cheese

• • 1 egg

• • Salt and pepper to taste

Instructions:

1. 1. Preheat the oven to 375°F (190°C). Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

1. 1. In a bowl, mix ricotta cheese, egg, salt, and pepper.

1. 1. In a baking dish, layer marinara sauce, eggplant slices, ricotta mixture, and mozzarella cheese. Repeat layers until ingredients are used up, finishing with mozzarella.

1. 1. Bake for 30-35 minutes until bubbly and golden. Let cool before cutting into servings.

Ingredients:

• • 4 boneless, skinless chicken thighs

• • 1 tsp dried oregano

• • 4 cups mixed greens

• • 1 cup cherry tomatoes, halved

• • 1/2 cucumber, diced

• • 1/4 red onion, sliced

• • 1/2 cup olives

• • Feta cheese for garnish

• • Olive oil and lemon juice for dressing

Instructions:

1. 1. Season the chicken thighs with oregano, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until cooked through. Let rest before slicing.

1. 1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and olives.

1. 1. Add sliced chicken on top and drizzle with olive oil and lemon juice. Toss gently to combine and sprinkle with feta cheese before serving.

Ingredients:

• • 1 bunch of asparagus, trimmed

• • 8 slices of bacon

• • 2 tbsp olive oil

• • Salt and pepper to taste

Instructions:

1. 1. Preheat the oven to 400°F (200°C).

1. 1. Wrap each asparagus spear with a slice of bacon and place on a baking sheet.

1. 1. Drizzle with olive oil and sprinkle with salt and pepper.

1. 1. Bake for 15-20 minutes until bacon is crispy and asparagus is tender.

Ingredients:

• • 1 lb chicken breast, cut into bite-sized pieces

• • 1 can (14 oz) coconut milk

• • 2 tbsp red curry paste

• • 1 cup bell peppers, sliced

• • 1 cup broccoli florets

• • 2 tbsp fish sauce

• • Fresh cilantro for garnish

Instructions:

1. 1. In a large skillet, heat a bit of oil over medium-high heat. Add chicken and cook until browned.

1. 1. Stir in coconut milk, red curry paste, fish sauce, bell peppers, and broccoli. Simmer for 10-15 minutes until chicken is cooked through and vegetables are tender.

1. 1. Garnish with fresh cilantro and serve hot.

Ingredients:

• • 2 boneless, skinless chicken breasts

• • 2 cups mushrooms, sliced

• • 1 cup heavy cream

• • 2 cloves garlic, minced

• • 1/2 cup chicken broth

• • Salt and pepper to taste

• • Fresh parsley for garnish

Instructions:

1. 1. In a skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook until browned on both sides and cooked through. Remove and set aside.

1. 1. Add mushrooms and garlic to the skillet, cooking until mushrooms are soft.

1. 1. Stir in heavy cream and chicken broth, scraping any browned bits from the bottom. Bring to a simmer.

1. 1. Add chicken back to the skillet and cook for another 5 minutes. Garnish with parsley before serving.