Home / Low Carb / 23 Super Satisfying Low-Carb Dinners

23 Super Satisfying Low-Carb Dinners

1. Pizza Frittata

Pizza Frittata

Recipe here.

ingredients                        SCROLL DOWN FOR THE NEXT!

  • 12 eggs
  • 1 cup whole milk or half-and-half
  • 1/2 cup grated parmigiano-reggiano
  • 1 teaspoon hot sauce, such as Tobasco
  • Salt and pepper
  • 1/4 cup EVOO
  • 1/4 pound hot soppressata or pepperoni, finely chopped, or 2 fresno chile peppers (for vegetarian option), sliced
  • 2 cloves garlic, chopped
  • 3 tablespoons grated onion
  • 1 sprig oregano, finely chopped, or 1/2 tsp. dried oregano
  • 1/4 cup dry red wine
  • 1 cup crushed tomatoes
  • 6 ounces fresh mozzarella, shredded on the large side of a box grated or thinly sliced
  • A small handful flat-leaf parsley, chopped
  • A few leaves fresh basil, torn

  1. Preheat the oven to 400 degrees . In a large bowl, beat the eggs, milk (or half-and-half), parmigiano-reggiano, hot sauce, salt and pepper.
  2. In a large, ovenproof skillet, heat 2 tbsp. EVOO over medium to medium-high heat. Add the eggs and keep moving and settling them as they cook. When the eggs begin to firm up, transfer the skillet to the oven. Bake until light golden and puffed but not cooked through, about 10 minutes.
  3. Meanwhile, in another skillet, heat the remaining 2 tbsp. EVOO over medium-high heat. Add the soppressate (or chiles), garlic, onion and oregano and cook, stirring, for 2 to 3 minutes. Add the wine and cook to reduce slightly, 1 minute. Add the tomatoes and simmer to thicken, 10 minutes.
  4. Remove the frittata from the oven and top with the tomato sauce and mozzarella. Bake to melt the cheese, 8 to 10 minutes more. Top with the parsley and basil.

2. Mediterranean Chicken Lettuce Wrap Tacos

Mediterranean Chicken Lettuce Wrap Tacos

Recipe here.                                      SCROLL DOWN FOR THE NEXT!


  • 12 ounces boneless skinless chicken breasts, cut into 4-inch-long, 1-inch-thick strips
  • 2 teaspoons Mediterranean Spice
  • 1/4 cup Balsamic Vinaigrette
  • 4 romaine lettuce leaves, shredded
  • 1 tablespoon thinly sliced red onion
  • 1/4 cup Red-Wine Vinaigrette
  • 1/4 cup Tzatziki
  • 12 butter lettuce leaves
  • 4 Roma tomatoes, chopped
  • 1 1/2 ounces crumbled feta cheese
  • 12 kalamata olives, pitted and chopped
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano


  1. Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side. Season chicken with remaining teaspoon Mediterranean spice and remove from grill; set aside.

  2. Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine. Divide mixture evenly among butter lettuce leaves and drizzle each with 1 teaspoon tzatziki.

  3. Top each taco with 1 piece of chicken and garnish with chopped tomatoes, feta cheese, and olives. Season with parsley, basil, and oregano; serve.

3. Chicken Enchilada Stuffed Zucchini Boats

Chicken Enchilada Stuffed Zucchini Boats

Tortillas are really just a delivery system for spicy, cheesy deliciousness, so why not use a vegetable instead? Recipe here.

Ingredients:                         SCROLL DOWN FOR THE NEXT!

For the enchilada sauce:

  • olive oil spray  (I used my Misto)
  • 2 garlic cloves, minced
  • 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 2/3 cup fat-free low-sodium chicken broth
  • kosher salt and fresh pepper to taste

For the zucchini boats:

  • 4 (about 32 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 cup green onions, chopped
  • 3 cloves garlic, crushed
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 oz cooked shredded chicken breast
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chipotle chili powder
  • 3 tbsp water or fat free chicken broth
  • 1 tbsp tomato paste
  • salt and pepper to taste

For the Topping:

  • 3/4 cup reduced fat shredded sharp cheddar
  • chopped scallions and cilantro for garnish

4. Spaghetti Squash and Meatballs

Spaghetti Squash and Meatballs

If you think you don’t like spaghetti squash, it’s probably because you’ve never paired it with delicious melty cheese. Recipe here.

Ingredients                           SCROLL DOWN FOR THE NEXT!


  • 2 medium-sized spaghetti squash
  • olive oil
  • salt & pepper
  • 1 cup marinara sauce
  • 1lb prepared meatballs
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 400 degrees. Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 3 minutes, flipping once. Cut spaghetti squash in half lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil and season liberally with salt & pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance. Let cool for 10 minutes.
  2. While squash is roasting, prepare and bake meatballs.
  3. When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands. Top with 4 meatballs, 1/4 cup sauce, and 1/4 cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly.

5. One-Pan Crispy Chicken and Brussels Sprouts

One-Pan Crispy Chicken and Brussels Sprouts

Recipe here.

Ingredients                                   SCROLL DOWN FOR THE NEXT!

  • 2 whole chicken legs (skin on & bone in)
  • 1 stalk of Brussels sprouts, stemmed and chopped
  • 1 generous tbs of coconut oil
  • salt, pepper & granulated garlic
  • 1 tbs olive oil, for sprouts
  • Juice of 1 lemon
  • 1/4 cup chicken stock
  • Pecorino or Parmesan cheese to garnish (optional)


  1. Preheat your oven to 425 degrees.
  2. Wash, prep, de-stem and halve all of your Brussels sprouts.
  3. Toss them in a bowl with your olive oil and a pinch or two of salt, pepper and granulated garlic. Season to your taste.
  4. Wash your chicken legs and pat them dry.
  5. Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.
  6. Heat up your coconut oil in your cast iron skillet until hot. To test, flick a drop of water into the oil. It should hiss and sizzle.
  7. Once your oil is heated up, add your chicken legs to the pan face down.
  8. Allow them to sit there and get crispy. This will take several minutes. Don’t move them, even if you are tempted. Mine crisped up in 6-8 minutes.
  9. Once the first side is crispy, flip your chicken legs over and crisp up the other side.
  10. When both sides of the chicken are crisped up, add in your Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir.
  11. Place your pan in the oven and bake for 30 minutes or until the chicken is cooked through and the juices run clear.
  12. Garnish with some freshly grated Pecornio or Parmesan cheese and serve. If you are eating Paleo this step can be skipped, and it will still be super tasty.
  13. Enjoy!

6. Shakshuka


Never heard of it? Shakshuka is a dish of baked eggs cooked into super flavorful tomato sauce, and you need to try it like, yesterday. Recipe here.


  • 1 tbsp olive oil
  • 1/2 medium brown or white onion, peeled and diced
  • 1 clove garlic, minced
  • 1 medium green or red bell pepper, chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp chili powder (mild)
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper (or more to taste– spicy!)
  • Pinch of sugar (optional, to taste)
  • Salt and pepper to taste
  • 5-6 eggs
  • 1/2 tbsp fresh chopped parsley (optional, for garnish)
Prep Time: 10 Minutes
Total Time: 30 Minutes

Servings: 5-6

Kosher Key: Pareve, Kosher for Passover

7. Flank Steak Salad

Flank Steak Salad

Salad for dinner is very appealing when there’s steak involved. Recipe here.

Sorry this Recipe not Found search in google. 🙂


8. Bacon-Cheddar Cauliflower Chowder

Bacon-Cheddar Cauliflower Chowder

Loaded baked potato soup is delicious, but sometimes it can be a little much. Subbing cauliflower for potatoes makes this chowder lighter without leaving it thin. Recipe here.

Ingredients                         SCROLL DOWN FOR THE NEXT!


  • 8 slices center-cut bacon, chopped and divided
  • 1/2 small onion, chopped OR 1 teaspoon onion powder
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • salt & pepper
  • 4 cups shredded or grated cauliflower (1/2 large head)
  • 2 Tablespoons water
  • 2 Tablespoons gluten-free or all-purpose flour
  • 2 cups chicken broth, divided
  • 2 cups 2% milk
  • 3-4 dashes hot sauce (or more or less)
  • 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided
  • 2 green onions, chopped (optional)


  1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
  2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
  3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
  4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.


  • Serves 8, 265 calories, 7 grams of carbs, and 15 grams of protein per serving
  • Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

9. Pesto Zucchini Spaghetti

Pesto Zucchini Spaghetti

Using thinly sliced zucchini as your “spaghetti” means you’ll have extra room for bacon. Recipe here.


4 medium zucchini, julienned thinly (mandoline slicers are great for this)
generous pinch of salt
6 slices of uncooked bacon
1/2 cup green onions, sliced into 1-inch pieces
2 cups broccoli florets
2-3 T prepared basil pesto
Fresh Parmesan or Romano cheese, for garnish


Place zucchini strips in a colander over a bowl or in the sink. Sprinkle zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary.

Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently. Remove bacon to a stack of paper towels to drain. Crumble bacon. Remove all but 2 T of bacon drippings from the pan.

Return the pan to medium heat. Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender. Add zucchini and 2 T of pesto, tossing to combine all ingredients. Taste and add more pesto, if needed. The mixture only needs to warm up, so 2-3 minutes of cooking ought to do it.

Serve with bacon crumbles and freshly grated Parmesan cheese.

Serves 4.

10. Cauliflower Pizza

Cauliflower Pizza

Because you know what else is in that crust? CHEESE. Recipe here.

Ingredients:                          SCROLL DOWN FOR THE NEXT!

  • 1 medium-sized cauliflower head
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon dried, crushed basil
  • 1/2 teaspoon dried, crushed oregano
  • 1/2 teaspoon garlic powder
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 egg


  1. Place your pizza stone/upside-down baking sheet in the oven and heat to 450F.
  2. Trim the large green leaves and stems from the cauliflower and roughly chop into 2 inch pieces.
  3. Rinse the cauliflower under running water.
  4. Place the cauliflower in a food processor or blender and pulse until the cauliflower is finely ground—it will look like powdery snow. If your processor/blender is smaller, just ground the cauliflower in batches.
  5. Remove the grounded cauliflower from the processor/blender and place in a microwave-safe bowl. Cover the bowl loosely with a paper towel or plastic wrap and microwave for 3 minutes.
  6. Place the (hot!) grounded cauliflower onto a dish towel and spread evenly so that it will cool down faster. After the cauliflower is cool enough to handle, gather the cauliflower into a pile in the center of the dish towel, gather the corners, and wring the water content out of the cauliflower over a sink. This is VERY IMPORTANT—spend a few minutes wringing out the water! Just one or two wrings will not get the job done. I spent ~5 minutes on mine.
  7. Empty the cauliflower from the dish towel back into a bowl. (Don’t be alarmed if the amount of cauliflower without water fits in your hand—this is still enough to work with!)
  8. Mix the cauliflower with the mozzarella and Parmesan cheeses, the oregano, basil, kosher salt and garlic powder. I used my hand and found this easier than using a spoon.
  9. When everything is mixed, add the egg and mix again with your hand until the egg is fully integrated.
  10. If you have a pizza paddle( called a peel), place parchment paper on the paddle. If not, a cutting board will still do the trick—just place your parchment paper on top of the board.
  11. Dump the cauliflower mixture onto the parchment paper and form into a 12-in. diameter crust with a thickness of ¼ inch. [NOTE: You may want to grease your parchment paper well before placing the mixture to ensure that the crust doesn’t stick to the surface!]
  12. Slide the parchment paper off your peel/board and onto the pizza stone/baking sheet in the oven and bake for 8-11 minutes, or until the crust is golden-brown and looks crispy at the edges.
  13. Grab the parchment paper and slide it and the pizza crust back onto your peel/board, close the oven, and garnish with your chosen toppings.
  14. Place the pizza and the parchment paper back into the oven and on the stone/sheet for another 5-7 minutes. My pizza finished baking in 5 minutes!
  15. Let it cool down for a few minutes before slicing up and digging in.

11. Salmon BLT Stacks

Salmon BLT Stacks

Recipe here.

Serves: 4                           SCROLL DOWN FOR THE NEXT!
Prep Time:  20 minutes
Cook Time: 10 minutes
Total Time:  30 minutes

2 lbs of wild salmon
8 slices of thick sliced applewood smoked bacon
3 tomatoes, sliced
5 ounces of arugula
2 tablespoons of avocado oil
Salt and Pepper to season

Lemon Caper Vinaigrette:
1/2 cup olive oil
3 tablespoons of lemon juice
2 teaspoons of lemon zest
2 heaping teaspoons of capers
1 shallot, minced
1/4 teaspoon of salt


For the Lemon Caper Vinaigrette, in a bowl whisk together olive oil, lemon zest, lemon juice, capers, shallot and salt.
Preheat oven to 400 F.  Season salmon with salt and pepper.  Allow an oven proof skillet to heat over high heat for 5 minutes.  Add avocado oil and then salmon to skillet, flesh side down skin side up.  Allow salmon to cook for 5 minutes undisturbed.  Flip salmon and place skillet in the oven for 4 minutes for rare or 6 minutes for well.  Meanwhile, arrange a layer of arugula on plates followed by a tomato slice and two slices of bacon, and repeat the arugula and tomato layers once more.

12. Chicken in Creamy Green Onion Sauce

Chicken in Creamy Green Onion Sauce

Recipe here.

Ingredients                                    SCROLL DOWN FOR THE NEXT!

2 tablespoons = 1 oz = 30 g organic butter

4 skinless and boneless chicken breast halves (approximately 6 oz = 170 g each)

1 whole organic green onion (= spring onion)

8 oz = 230 g full-fat sour cream (organic, if you can find)

1/2 teaspoon (or to taste) unrefined sea salt


  1. Heat a large skillet over medium-high heat. Drop the butter on the skillet.
  2. When the butter is melted and got a little bit of color, add the chicken breast halves.
  3. Turn the heat to medium-low, cover and let simmer for some 10 minutes.
  4. While the chicken is simmering, chop the green onion. Use both the green and the white part.
  5. Turn over the chicken breast halves, cover and let simmer for another 10 minutes or until the juices run clear. The total cooking time depends on the thickness of the meat.
  6. Add the chopped green onion. Stir, and let the onion cook for 1–2 minutes.
  7. Turn off the heat. Add the salt and the sour cream. Mix well.
  8. Cover and let stand on the stove top for 5 minutes. Mix well before serving.

13. Vietnamese Cauli-Fried Rice

Vietnamese Cauli-Fried Rice

Throw raw cauliflower into your food processor, pulse it a few times, and it becomes a magical rice substitute. Recipe here.

Ingredients:                                SCROLL DOWN FOR THE NEXT!

For the Nước Chấm dressing

1/4 cup water
2-3 tablespoons fresh lime juice (to taste)
2 tablespoons fish sauce (Get a Paleo friendly brand )
1 tablespoons + 1 teaspoon honey (omit for 21DSD & Whole30)
1/2 teaspoon apple cider vinegar or coconut vinegar
Chili flakes optional

For the fried rice:

3 cups of grated cauliflower (about 1 large head)
2-3 tablespoons coconut oil or preferred cooking oil

1 cup carrots, diced
1 cup onion, diced
3-5 garlic cloves, minced
1 cup asparagus, diced
1 cup sausage, chopped (traditionally Chinese sausage is used, I used Kielbasa)
1 cup raw shrimp (about 9 large 16 count shrimp, raw or cooked) chopped
2 large eggs, cracked & lightly beaten
1/4 cup spring onions, chopped
1/4 cilantro
Coarse sea salt and cracked pepper to taste (less salt is needed if using the sauce below)
1. Prepare the dressing; In a mason jar, combine all the Nước chấm Sauce ingredients. Shake or mix well. Set aside till ready to use. Can be sprinkle as desired onto fried rice, salads or even use a dipping sauce.
2. Prepare the “rice”: Grate the Cauliflower using a food processor with the grater attachment or use a hand grater. Using the food processor w/o attachment will work to, but the texture won’t be as light.
3. Prep the rest of the ingredients as stated in the ingredient list above. I find it helpful to put each ingredient into a separate prep bowl.
Note: Flat bottomed woks work best on a stove top as opposed to the traditional style. You could also use a regular frying pan. Two woks/pans work best because if you overfill a pan when stir frying, you will cause the ingredients to steam instead of brown and ‘fry’. It is important to have room to spread out the ingredients while cooking. For this reason I just cook the ‘rice’ in one pan and the veggies in the other, then combine at the end.
4. Add the oil,  the onions, garlic and carrots to one of the woks/pan, preheated over medium heat. Fry till the onions till soft and translucent.
5. While the onions, garlic and carrots are cooking, heat the other wok/pan over high heat, add about 1 tablespoon oil. Now add the cauliflower and cook the same as you would the veggies/protein. Spreading out and frying the cauliflower, allowing it to brown some, tossing and allowing to brown again. This will take about 5 minutes on a high heat. (High heat and fast cooking is what keeps it from being soggy. Find a temp on your stove top that works for you.)
6. Make a well in the center of the cauliflower. Add the beaten egg and stir until it just begins to thicken, but is still wet. Toss the egg throughout the ‘rice’. Continue with tossing till the rice is no longer wet. Rice should become nice and fluffy with bits of egg throughout, not large scrambles of it…unless you like it that way. Remove form heat when done and set aside.
7. NOW back to the pan with the onions: Add the asparagus, sausage to the onion mixture, cooking the meat is done. Add the shrimp last and continue to fry, stirring & tossing the ingredients often. Remember to spread ingredients out evenly in the pan between ‘tossing’. This will ensure even browning and NO ‘steaming’ 
8. Finally, combine the contents of both pans/woks into one pan and toss till evenly mixed.
Serve with these garnishes: Garnish by tossing in the spring onions, cilantro and  just a splash of Nước Chấm per serving (or just fish sauce)
If not using the Nước Chấm or fish sauce, season to taste with salt and pepper.
Best served hot.

14. Cauliflower “Cous Cous” with Leeks and Sundried Tomatoes

Cauliflower "Cous Cous" with Leeks and Sundried Tomatoes

The food processor trick also works for making cauliflower “cous cous.” Recipe here.

INGREDIENTS                                           SCROLL DOWN FOR THE NEXT!

1 cup sun-dried tomatoes

4 heaping cups of cauliflower “cous cous”

2 cloves of garlic, minced

1 tablespoon grape seed oil

1 cup thinly sliced leeks

– sea salt and fresh cracked black pepper


– soak sun-dried tomatoes in water to rehydrate

– pulse cauliflower in food processor until it takes on the consistency and texture of cous cous

– sauté garlic and leeks in grape seed oil in a cast iron skillet (or frying pan) over medium/low heat for a few minutes

– drain and chop sundried tomatoes into small pieces and add to skillet.  continue to cook until the leeks are soft

– add cauliflower “cous cous” and cook until warmed through and softened (don’t overcook or it will get mushy)

– season with sea salt and fresh cracked black pepper to taste

– enjoy!

15. Eggplant Pizza

Eggplant Pizza

Recipe here.

Ingredients:                                                                 SCROLL DOWN FOR THE NEXT!
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can (14.5 oz.) good quality petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano (use Greek or Turkish oregano)

16. Baked Turkey, Quinoa, and Zucchini Meatballs in Lettuce Wraps

Baked Turkey, Quinoa, and Zucchini Meatballs in Lettuce Wraps

Recipe here.

Ingredients                                     SCROLL DOWN FOR THE NEXT!
  • 1¼ lb ground turkey
  • 1 cup cooked quinoa
  • ½ medium onion, grated
  • 3 garlic cloves, minced
  • ½ cup grated zucchini
  • ¼ cup chopped Italian parsley, plus more for garnish
  • ¼ tsp dried chile flakes
  • 2 tbsp soy sauce
  • 1 tsp ground oregano
  • ½ tsp ground pepper
  • 1 egg, beaten
  • 2 cups tomato sauce (your favorite kind)
  • 9 medium to large butter lettuce leaves
  • 6 tbsp finely grated Parmesan cheese
  1. Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
  2. In a large bowl, combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried chile flakes, soy sauce, oregano, ground pepper and egg.
  3. Mix well to combine. Using a 1½ tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  4. Bake until the meatballs are firm to the touch and cooked through, about 20 minutes.
  5. While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat.
  6. Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.
  7. Spoon the meatballs and sauce into a bowl, serve alongside the lettuce leaves and Parmesan cheese.
  8. Serve 2 meatballs and 1 teaspoon Parmesan cheese in each lettuce wrap.
Calories 174.4 / Total Fat 7.1g / Saturated Fat 2.2g / Cholesterol 67.6mg / Sodium 529mg / Total Carbohydrates 12g / Fiber 2.1g / Sugars 3.2g / Protein 16.6g / WW (Old Points) 4 / WW (Points+) 4
Nutrition Information
Serving size: 1 lettuce leaf, 2 meatballs in sauce, 1 tsp Parmes Calories: 174 cal (complete nutritional data listed below) Fat: Total 7.1g / Saturated Fat 2.2g

17. Cheesy Baked Spaghetti Squash and Spinach

Cheesy Baked Spaghetti Squash and Spinach

Attempting low-carb mac ‘n’ cheese is a BOLD MOVE, and probably impossible. So, take this dish for what it is: a delicious cheese and vegetable casserole. Recipe here.

Ingredients:                             SCROLL DOWN FOR THE NEXT!

  • 5 1/2 cups cooked spaghetti squash (from about 2 small)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup minced onion
  • 1/4 cup flour (use 2 tbsp corn starch for gf)
  • 2 cups skim milk
  • 1 cup fat free chicken broth (vegetable broth for vegetarian)
  • 8 oz Sargento 2% reduced fat mild cheddar
  • salt and pepper, to taste
  • 4 cups (about 4 oz) baby spinach
  • 1/8 cup grated parmesan


Preheat the oven to 375ºF.

18. Seared Scallops with Pancetta and Brussels Sprouts

Seared Scallops with Pancetta and Brussels Sprouts

Stop being afraid to cook scallops at home. It only takes five minutes, and all you need is a hot pan with some oil. Recipe here.

INGREDIENTS                                       SCROLL DOWN FOR THE NEXT!

  • 2 tablespoons olive oil, divided
  • ¼ pound pancetta, cut into ½-inch cubes
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • 1 pound brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon unsalted butter
  • 12 large scallops


  1. 1.

    Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes. Add shallots and brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.

  2. 2.

    Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter. Heat until foaming subsisdes, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes. Flip, return the brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer. Serve immediately.

19. Paleo Crockpot Chili

Paleo Crockpot Chili

This chili has no beans, but it’s topped with avocado and bacon. I say that’s a fair trade. Recipe here.

Ingredients                                SCROLL DOWN FOR THE NEXT!

    • 2 lbs. of ground beef or turkey
    • 1 onion, diced
    • 3 cloves of garlic, minced
    • 1 red and 1 green bell pepper, both diced
    • 1 cup of carrots, finely diced
    • 1 cup of celery, diced
    • 1 jalapeno, minced
    • (1) 28-ounce can of crushed or stewed tomatoes
    • (1) 14-ounce can of diced tomatoes
    • (1) 15-ounce can of tomato sauce
    • 3 Tbsp. of chili powder
    • 1 Tbsp. of oregano
    • 1 Tbsp. of basil
    • 2 tsp. of cumin
    • 1 tsp. of salt
    • 1 tsp. pepper
    • 1 tsp. onion powder
    • 1/2 tsp. of cayenne
Garnish (optional but highly recommended!)
  • About 4 strips of cooked bacon, crumbled
  • 1 or 2 avocados, diced


  1. Sauté onions and garlic together in a large saucepan over medium heat
  2. Add in ground beef (or turkey) to the saucepan and cook just until browned. Drain excess fat
  3. Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker
  4. Add all the above vegetables and spices (except garnish ingredients) to the crockpot
  5. Give the pot a good stir
  6. Set crockpot to LOW, cover, and slow cook for about 6 hours
  7. Spoon into individual bowls. Garnish with crumbled bacon and avocado slices
  8. Serve hot and enjoy!


Adjust jalepeño, cayenne and chili powder to suit your own personal taste. As written, the recipe is moderately spicy in my opinion. You might want to glance through this post’s comment section for more helpful advice from other paleo cooks. 🙂

20. Asian Beef Lettuce Wraps

Asian Beef Lettuce Wraps

Recipe here.

INGREDIENTS:                                 SCROLL DOWN FOR THE NEXT!

12 leaves lettuce (iceberg, romaine, Boston or green leaf)

1 tablespoon vegetable oil

1 red bell pepper, seeded and diced

1 yellow onion, diced

1 lb. ground beef

1/4 tsp. each salt and pepper

2 garlic cloves, minced

1 tablespoon soy sauce

1/4 cup hoisin sauce

1-2 Tbsp. chili sauce (such as Sambal Oelek*)

1 teaspoon ground ginger

1 tablespoon rice wine vinegar

1/2 Tablespoon honey

4 green onions, chopped


Gently rinse lettuce leaves and pat dry, careful not to tear them. Set aside.

In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, breaking up with a wooden spoon. Drain grease and return pan to stovetop; reduce heat to medium. Season with salt and pepper. Stir in garlic, soy sauce, hoisin and chili sauces, ginger, rice wine vinegar and honey. Cook until sauce has thickened, 3-4 minutes. Stir in green onions.

Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.


21. Feta Stuffed Turkey Meatloaf with Tzatziki Sauce

Feta Stuffed Turkey Meatloaf with Tzatziki Sauce

Instead of the breadcrumbs in traditional meatloaf, this recipe uses coconut flour to keep the meat moist and hold it together. Recipe here.

Tzatziki Sauce:                                    SCROLL DOWN FOR THE NEXT!
1 cup yogurt
1 tbsp lemon juice
1 clove garlic, finely minced
1/2 medium cucumber, cut in half longwise and thinly sliced
1 tsp chopped, fresh dill
1/4 tsp salt

1 medium onion, chopped
1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground pepper
1 package frozen spinach, thawed and drained
2 lbs ground turkey
1/4 cup coconut flour (or 1/2 cup bread crumbs)
1/2 cup chicken stock (reduce to 1/4 cup if using bread crumbs)
1 large egg, lightly beaten
2 tbsp worcestershire sauce
1 cup crumbled feta cheese

For the sauce, mix all ingredients in a medium bowl and chill until serving.

For the meatloaf, line a baking sheet with parchment paper and preheat oven to 325F. Heat oil in a large skillet over medium heat. Stir in onions, salt and pepper and saute until onions are translucent but not browned, about 15 minutes. Add in spinach and stir until heated through.

In a large mixing bowl, combine onion mixture, turkey, coconut flour, chicken stock, egg and worcestershire sauce. Mix until very well combined.

Place half of the turkey mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick. Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture overtop of feta and shape the whole thing into a rough loaf.

Bake for 1 to 1 1/4 hours, or until internatl temperature reaches 160F on an instant read thermometer.

Cut into slices and drizzle with tzatziki sauce, passing remaining sauce at the table.

Serves 6.

22. Savory Bacon Kale Frittata

Savory Bacon Kale Frittata

Recipe here.                                     SCROLL DOWN FOR THE NEXT!


  • 8 eggs
  • 1 cup grape tomatoes
  • 1/2 onion, chopped
  • 3 slices bacon, chopped into 1/2 inch pieces
  • handful of kale or swiss chard (about 1/4 cup), torn into bite-sized pieces
  • 1/4 cup milk
  • 1/4 tsp salt
  • pepper
  • 1/4 cup shredded mozzarella cheese


Preheat oven to 400 degrees. Beat 8 eggs in a medium bowl and add in 1/4 cup milk, salt and pepper. Set aside.

Over medium heat in a cast-iron pan or oven-proof skillet, saute bacon until fat renders. Add in onions and cook until they begin to caramelize, stirring occasionally. Add in the tomatoes and kale or chard, cook for about 30 seconds, and pour the egg mixture over the other ingredients. Sprinkle the mozzarella on top.  Cook for 30 seconds on the stove.

Put the pan into the pre-heated oven and bake for about 10 minutes, til the edges begin to brown and pull slightly away from the pan. Add additional salt and pepper to taste.

Serves 4-6.

23. Portabella and Halloumi “Burgers”

Portabella and Halloumi "Burgers"

A low-carb and meatless dinner is tough to come by, but these mushroom and cheese sandwiches totally fit the bill. Recipe here.

 Portabella and Halloumi “Burgers”

  • 4 portabella mushroom caps with stems removed
  • 3 ½ tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 thin slices halloumi
  • 2 thick slices tomato
  • Sea salt and pepper
  • 1 handful basil leaves

Heat grill to medium-high heat (about 450 degrees).  Wash mushroom caps and cry.  In a shallow bowl, combine the balsamic vinegar and olive oil.  Place mushrooms gill side down in the mixture.

When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat.  Flip and grill 2-3 minutes more.  Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable.  Sprinkle salt and pepper onto the tomato to taste.

Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves.  Wrap and serve hot.

Makes 2 servings.

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