Viewing entries tagged
low carb dinner

STEAK KABOBS

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4 SERVINGS | 20 MINUTES

MACROS

carbs - 7g | fiber - 2g | fat - 8g | protein - 21g

INGREDIENTS

1 pound steak medallions

1 bell pepper, cut into 1” pieces

1 cup mushrooms

½ red onion, cut into 1” pieces

kabob skewers

INSTRUCTIONS

HEAT grill to medium-high heat.

DIVIDE ingredients evenly. 

ADD ingredients to kabob skewers.

PLACE kabobs on grill and cook until steak is cooked through and veggies are tender.

ENJOY!

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CAJUN SHRIMP AND SAUSAGE VEGGIE SKILLET

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4 SERVINGS | 20 MINUTES

MACROS

carbs - 13g | fiber - 5g | fat- 31g | protein - 50g

INGREDIENTS 

1 pound large shrimp

14 ounces pork or chicken sausage 

2 medium zucchini, sliced

2 medium yellow squash, sliced

½ bunch asparagus, sliced into thirds

2 red bell peppers, chopped

salt and pepper, to taste

2 tablespoons olive oil

2 tablespoons cajun seasoning

INSTRUCTIONS

COMBINE shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper, and salt and pepper in large bowl. 

ADD olive oil and cajun seasoning and toss to coat meat and veggies.

ADD to a large skillet over medium-high heat.

COOK for 5–7 minutes until shrimp is pink and vegetables are tender.

ENJOY!

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STEAK FAJITA BOWL

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4 SERVINGS | 20 MINUTES

MACROS

carbs - 20g | fiber - 8g | fat - 27g | protein - 20g

INGREDIENTS

4 tablespoons olive oil

1½ pounds steak (flank, sirloin, or skirt), sliced

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon onion powder

½ teaspoon cayenne pepper

½ teaspoon cumin 

salt and pepper, to taste

½ cup sliced red pepper

½ cup sliced green pepper

½ cup sliced onion

2 tablespoons lime juice 

4 cups cauliflower rice

8 tablespoons guacamole

INSTRUCTIONS

HEAT two tablespoons olive oil in large skillet over medium-high heat.

ADD steak, seasonings, peppers, and onions. Cook until steak is done throughout and veggies are tender.

ADD one tablespoon of lime juice and toss. Remove from heat.

HEAT remaining olive oil in large saucepan over medium heat.

ADD cauliflower rice and season with salt and pepper. Cook until warm.

ADD remaining lime juice to the cauliflower rice. Stir to combine and remove from heat.

DIVIDE cauliflower rice among four bowls.

ADD steak and peppers evenly.

TOP with two tablespoons of guacamole per bowl.

ENJOY!

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CHOPPED STEAK SALAD

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1 SERVING | 10 MINUTES

MACROS

(salad dressing not included)

carbs - 24g | fiber - 8g | fat - 47g | protein - 52g 

INGREDIENTS

1 (4-ounce) steak 

2 cups chopped romaine lettuce

2 slices bacon, cooked & crumbled

¼ cup diced cucumber

¼ cup diced tomato

½ avocado, diced

1 hard boiled egg, diced

Lime Dressing, to taste

INSTRUCTIONS

COOK steak to desired doneness.

SLICE cooked steak into bite-sized cubes.

LAYER lettuce, bacon, steak, cucumber, tomato, avocado, and egg in large bowl.

DRIZZLE with lime dressing.

ENJOY!

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BUNLESS AVOCADO BACON BURGER WITH VEGETABLES

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4 SERVINGS | 15 MINUTES

MACROS

carbs - 5g | fiber - 3g | fat - 41g | protein - 52g

INGREDIENTS

1½ pounds ground beef or chuck

1 avocado

4 tablespoons mayonnaise

4 leaves green leaf lettuce

1 tomato, sliced

8 slices bacon, cooked

salt and pepper, to taste

Veggies for side: (optional, not included in macros)

sweet potato

asparagus

INSTRUCTIONS

PREHEAT grill. Portion beef or chuck into four patties. Season burgers with salt and pepper, grill to an internal temperature of 160°F or desired doneness.

PEEL and slice avocado. Build burger by layering top of burger with mayo, lettuce, tomato, burger, avocado, and bacon. 

TOP with large lettuce leaf in place of bun, if desired, and serve.

ENJOY!

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CHICKEN ENCHILADA BOWL

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4 SERVINGS | 30 MINUTES

MACROS

carbs - 16g | fiber - 6g | fat - 19g | protein - 26g 

INGREDIENTS

2 tablespoons coconut oil 

1 pound boneless, skinless chicken thighs

¾ cup enchilada sauce 

¼ cup water

¼ cup chopped onion

1 (4-ounce) can diced green chiles

4 cups cauliflower rice 

Toppings:

1 whole avocado, diced

¼ cup chopped pickled jalapeños

1 roma tomato, chopped

cilantro 

INSTRUCTIONS

MELT oil in a pot or dutch oven over medium heat. Sear chicken thighs until lightly brown.

POUR in enchilada sauce and water, then add onion and green chiles. Reduce heat to a simmer and cover. 

COOK chicken for 17–25 minutes or until chicken is tender and fully cooked through to at least 165º internal temperature.

REMOVE chicken and place on a work surface. Chop or shred chicken then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow sauce to reduce.

TOP with avocado, jalapeño, tomato, and any other desired toppings.

SERVE alone or over cauliflower rice.

ENJOY!

Cauliflower Rice:

COOK as instructed on bag or simply sauté in a large skillet over medium heat in 1 tablespoon oil. 

COOK for a total of 5–8 minutes, stirring occasionally.

Tip: In a hurry? Use some sliced rotisserie chicken instead! Toss in the skillet to warm with the veggies.

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CHICKEN OR TUNA SALAD

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1 SERVING | 10 MINUTES

MACROS

carbs - 9g | fiber - 5g | fat - 36g | protein - 27g (with chicken)

carbs - 8g | fiber - 1g | fat - 23g | protein - 27g (with tuna)

INGREDIENTS

1 hard boiled egg

4 ounces rotisserie chicken OR 3 ounces canned tuna

½ avocado

1 large dill pickle, chopped

1 celery stalk, chopped

1 teaspoon yellow mustard

1 tablespoon olive oil mayo

lemon juice, to taste

salt, to taste

lemon pepper, to taste

onion powder, to taste

INSTRUCTIONS

COMBINE all ingredients in a large bowl.

SERVE alone or over a bed of lettuce.

ENJOY!

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COCONUT LIME CHICKEN

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4 SERVINGS | 20 MINUTES

MACROS

carbs - 3g | fiber - 0g | fat - 23g | protein - 27g

INGREDIENTS

4 chicken breasts

2 tablespoons coconut oil

¼ cup chicken stock

¼ cup lime juice

1½ cups full fat canned coconut milk

1 tablespoon minced garlic

½ teaspoon salt

½ teaspoon pepper

2 tablespoons chopped fresh cilantro

INSTRUCTIONS

ADD oil to a large skillet and bring to medium-high heat.

SLICE chicken breasts horizontally to make thin cutlets (to cook faster and more evenly).

ADD chicken breasts to hot pan. Liberally salt and pepper side facing up. Sauté until lightly browned and cooked through, about 3–4 minutes per side.

REMOVE chicken from skillet and set aside. 

REDUCE heat to medium.

ADD chicken stock, lime juice, coconut milk, minced garlic, salt, and pepper to the skillet. Reserve coconut milk remaining in can. 

STIR sauce, scraping up browned bits remaining in pan from cooking chicken.

ADD chicken breasts back to skillet with sauce. Cover and let simmer on medium to medium-low for 5 minutes.

DRIZZLE some of the remaining coconut milk over chicken. Sprinkle with fresh chopped cilantro.

ENJOY!

Note: This is also great with shrimp! Add in toward the end of cooking because they cook much faster.

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SEARED SALMON WITH ARUGULA

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4 SERVINGS | 10 MINUTES

MACROS

carbs - 6g | fiber - 3g | fat - 47g | protein - 41g

INGREDIENTS

4 (5–6 ounces each) salmon fillets, preferably wild-caught

salt and pepper, to taste

⅓ cup plus 3 tablespoons extra virgin olive oil, divided

4 cups baby arugula

2 tablespoons fresh lemon juice 

1 ripe avocado, pitted and cut into ½-inch cubes

INSTRUCTIONS

PRESS salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. 

HEAT ⅓ cup oil in a large skillet over medium-high heat until shimmering. Add salmon fillets skin-side down. Immediately reduce heat to medium-low. Cook, pressing gently on back of fillets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin sticks to the pan when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.

MEANWHILE, in a large bowl, combine arugula, lemon juice, remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper.

FLIP salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.

ENJOY!

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SLOW COOKER BEEF STEW WITH VEGETABLES

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8 SERVINGS | PREP 15 MINUTES | COOK 8 HOURS

MACROS

carbs - 16g | fiber - 2g | fat - 21g | protein - 24g

INGREDIENTS

1 tablespoon coconut oil

2 pounds chuck roast

1 teaspoon kosher salt, divided

½ teaspoon coarse ground black pepper, divided

3 russet potatoes, peeled and diced

2 carrots, peeled and diced

2 cups broccoli, chopped

3 garlic cloves, minced

1 yellow onion, diced

2 bay leaves

3 beef bouillon cubes  

¼ cup tomato paste

5 cups water (or enough to cover the ingredients by about ½ inch)

INSTRUCTIONS

HEAT coconut oil in a cast iron skillet (or other heavy skillet) over medium-high heat.

SEASON beef with half the salt and pepper.

SEAR beef for 5–6 minutes on each side until a deep golden crust forms.

TRIM any large sections of fat and cut the rest of the beef into 2-inch chunks.

ADD to slow cooker: beef, remaining salt and pepper, potatoes, carrots, broccoli, garlic, yellow onion, bay leaves, beef base, and tomato paste.

ADD water to skillet over medium-high heat and scrape up browned bits on bottom of pan.

ADD the water to slow cooker.

STIR well and cook for 8 hours on low.

ENJOY!

Tip: Freeze leftovers for a busy night!

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