Keto Diet Recipes

Keto Avocado & Bacon Egg Cups

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

2 ripe avocados
4 large eggs
4 slices of bacon
Salt and pepper to taste
Fresh chives, for garnish

Directions:

_Preheat your oven to 375°F (190°C).

_Cut the avocados in half and remove the pits. Scoop out a bit of flesh from each avocado half to create a larger well for the egg.

_Wrap each avocado half with a slice of bacon and place them in a baking dish to keep them upright.

_Crack an egg into each avocado half.

_Season with salt and pepper.

_Bake in the preheated oven for about 20 minutes or until the eggs are cooked to your desired level of doneness.

_Garnish with fresh chives and serve.

Nutrition Facts:

Calories: 220
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 195mg
Sodium: 200mg
Total Carbohydrates: 5g
Dietary Fiber: 3g
Sugar: 0g
Protein: 10g
Enjoy these delicious and keto-friendly Avocado & Bacon Egg Cups!

Spinach and Feta Scrambled Eggs

Preparation Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 2

Ingredients:

4 large eggs
1 cup fresh spinach, chopped
1/4 cup crumbled feta cheese
Salt and pepper to taste
Olive oil for cooking
Fresh dill, for garnish

Directions:

_In a bowl, whisk the eggs until well combined.
_Heat a bit of olive oil in a skillet over medium heat.
_Add the chopped spinach and sauté for a couple of minutes until wilted.
_Pour the whisked eggs over the spinach.
_Stir occasionally until the eggs are nearly set.
_Add the crumbled feta cheese and continue to cook, stirring gently, until the eggs are fully set and the cheese is slightly melted.
_Season with salt and pepper.
_Garnish with fresh dill and serve.

Nutrition Facts:

Calories: 190
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 370mg
Sodium: 400mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugar: 0g
Protein: 14g

Creamy Chia Seed Pudding

Preparation Time: 5 minutes (plus chilling time)
Cook Time: 0 minutes
Total Time: 5 minutes (plus chilling time)
Serves: 2

Ingredients:

1/4 cup chia seeds
1 cup unsweetened almond milk (or your preferred milk)
1 tablespoon pure maple syrup (or sweetener of your choice)
1/2 teaspoon vanilla extract
Fresh berries for topping

Directions:

_In a bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract.

_Stir well to ensure the chia seeds are evenly distributed.

_Cover the bowl and refrigerate for at least 2 hours or overnight. The chia seeds will absorb the liquid and create a pudding-like texture.

_Before serving, give it a good stir, and if it's too thick, you can add a bit more almond milk.

_Top with fresh berries or your choice of toppings.

Nutrition Facts:

Calories: 180
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 70mg
Total Carbohydrates: 21g
Dietary Fiber: 10g
Sugar: 7g
Protein: 5g

Smoked Salmon and Cream Cheese Roll-Ups

Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Serves: 2

Ingredients:

4 slices of smoked salmon
4 tablespoons cream cheese
2 green onions, thinly sliced
1 tablespoon capers
Fresh dill for garnish

Directions:

_Lay out the smoked salmon slices on a clean surface.
_Spread 1 tablespoon of cream cheese on each slice.
_Sprinkle green onions and capers evenly over the cream cheese.
_Carefully roll up each slice of smoked salmon.
_Garnish with fresh dill.
_Serve and enjoy!

Nutrition Facts:

Calories: 180
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 600mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugar: 1g
Protein: 10g

Keto Coconut Flour Pancakes

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2

Ingredients:

1/4 cup coconut flour
2 tablespoons erythritol or preferred keto sweetener
1/2 teaspoon baking powder
A pinch of salt
4 large eggs
1/3 cup unsweetened almond milk
1 teaspoon vanilla extract
Butter or coconut oil for cooking
Sugar-free maple syrup (optional, for serving)

Directions:

_In a mixing bowl, whisk together the coconut flour, erythritol, baking powder, and a pinch of salt.
_In a separate bowl, beat the eggs, almond milk, and vanilla extract.
_Pour the wet mixture into the dry mixture and whisk until well combined. Let the batter sit for a few minutes to thicken.
_Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil.
_Spoon the pancake batter onto the skillet to make small pancakes.
_Cook until the edges are set and the bottom is golden brown, then flip and cook the other side.
_Continue cooking the remaining pancakes.
_Serve the keto coconut flour pancakes with sugar-free maple syrup if desired.

Nutrition Facts:

Calories: 210
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 372mg
Sodium: 280mg
Total Carbohydrates: 12g
Dietary Fiber: 8g
Sugar: 1g
Protein: 13g

Baked Avocado Eggs

Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 2

Ingredients:

2 ripe avocados
4 large eggs
Salt and pepper, to taste
Chopped fresh herbs (chives, parsley, or cilantro) for garnish
Hot sauce (optional, for serving)

Directions:

_Preheat your oven to 425°F (220°C).
_Cut the avocados in half and remove the pits.
_Using a spoon, scoop out some of the flesh to create a larger cavity for the eggs.
_Place the avocado halves in a baking dish to keep them steady.
_Crack one egg into each avocado half. Sprinkle with salt and pepper.
_Bake for about 15 minutes or until the egg whites are set, and the yolks are done to your liking.
_Garnish with fresh herbs and a dash of hot sauce if desired.

Nutrition Facts:

Calories: 235
Total Fat: 18g
Saturated Fat: 4g
Cholesterol: 372mg
Sodium: 75mg
Total Carbohydrates: 8g
Dietary Fiber: 7g
Sugar: 1g
Protein: 11g

Zucchini and Cheese Frittata

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

6 large eggs
2 medium zucchinis, grated
1/2 cup shredded cheddar cheese
1/2 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Directions:

_Preheat your oven's broiler.
_In a large bowl, beat the eggs. Add the grated zucchini, cheddar cheese, red bell pepper, red onion, and fresh parsley. Season with salt and black pepper. Mix well.

_Heat the olive oil in an oven-safe skillet over medium-high heat.

_Pour the egg mixture into the skillet and cook for about 5 minutes until the edges start to set.

_Place the skillet under the broiler and broil for 3-5 minutes until the top is set and slightly golden.

_Remove from the oven, let it cool for a minute, then slice and serve.

Nutrition Facts:

Calories: 210
Total Fat: 16g
Saturated Fat: 5g
Cholesterol: 233mg
Sodium: 330mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugar: 3g
Protein: 13g

Almond Butter and Raspberry Smoothie

Preparation Time: 5 minutes
Total Time: 5 minutes
Serves: 2

Ingredients:

1 cup unsweetened almond milk
2 tablespoons almond butter
1 cup fresh raspberries
1 ripe banana
1 tablespoon honey or preferred sweetener (optional)
Ice cubes (optional)

Directions:

_Add the unsweetened almond milk, almond butter, fresh raspberries, ripe banana, and honey (if using) to a blender.

_Blend until the mixture is smooth and creamy. If desired, add ice cubes and blend again until the smoothie reaches your preferred consistency.

_Pour into glasses and serve immediately.

Nutrition Facts:

Calories: 220
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 115mg
Total Carbohydrates: 34g
Dietary Fiber: 9g
Sugar: 17g
Protein: 5g

Keto Cauliflower Hash Browns

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

1 small head of cauliflower, riced
2 large eggs
1/4 cup grated Parmesan cheese
1/4 cup almond flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Directions:

_Place the riced cauliflower in a microwave-safe bowl, cover, and microwave for 4-5 minutes until tender. Allow it to cool and then place it in a clean kitchen towel. Squeeze out excess moisture.

_In a mixing bowl, combine the riced cauliflower, eggs, grated Parmesan cheese, almond flour, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

_Heat the olive oil in a large skillet over medium heat.

_Spoon portions of the cauliflower mixture into the skillet, pressing them down to form patties. Cook until the bottoms are golden brown, then flip and cook the other side.

_Transfer the hash browns to a plate lined with paper towels to remove excess oil.

Nutrition Facts:

Calories: 130
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 84mg
Sodium: 221mg
Total Carbohydrates: 6g
Dietary Fiber: 3g
Sugar: 2g
Protein: 6g

Low-Carb Greek Yogurt Parfait

Preparation Time: 5 minutes
Total Time: 5 minutes
Serves: 1

Ingredients:

1/2 cup plain Greek yogurt
1/4 cup fresh mixed berries (e.g., strawberries, blueberries, raspberries)
1 tablespoon chopped nuts (e.g., almonds, walnuts)
1/2 teaspoon honey (optional)
1/4 teaspoon vanilla extract (optional)

Directions:

_In a serving glass or bowl, start by layering half of the plain Greek yogurt.
_Add half of the mixed berries on top of the yogurt.
_prinkle with half of the chopped nuts.
_Repeat the layers with the remaining ingredients.
_If desired, drizzle with honey and a splash of vanilla extract.
_Enjoy your low-carb Greek yogurt parfait!

Nutrition Facts:

Calories: 220
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 6mg
Sodium: 32mg
Total Carbohydrates: 16g
Dietary Fiber: 4g
Sugar: 9g
Protein: 18g

Keto Sausage and Egg Breakfast Casserole

Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 6

Ingredients:

8 large eggs
1/2 pound ground sausage
1/2 cup shredded cheddar cheese
1/4 cup heavy cream
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced onion
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or butter for greasing

Directions:

_Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or butter.

_In a skillet, cook the ground sausage over medium heat, breaking it into small pieces as it cooks. Drain any excess fat.

_In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.

_Layer the cooked sausage, diced red and green bell peppers, and onions in the greased baking dish.

_Pour the egg mixture over the layered ingredients.

_Top with shredded cheddar cheese.

_Bake in the preheated oven for about 30 minutes or until the eggs are set and the casserole is golden brown.

_Let it cool for a few minutes before slicing and serving.

Nutrition Facts:

Calories: 290
Total Fat: 22g
Saturated Fat: 9g
Cholesterol: 271mg
Sodium: 455mg
Total Carbohydrates: 3g
Dietary Fiber: 0g
Sugar: 1g
Protein: 20g

Bacon-Wrapped Asparagus with Poached Eggs

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 2

Ingredients:

8 asparagus spears, woody ends trimmed
4 slices bacon
2 large eggs
1 tablespoon white vinegar
Salt and black pepper, to taste

Directions:

_Preheat your oven to 400°F (200°C).

_Wrap 2 asparagus spears with each bacon slice and place them on a baking sheet.

_Bake for about 15-20 minutes or until the bacon is crispy and the asparagus is tender.

_While the bacon-wrapped asparagus is baking, poach the eggs. Bring a pot of water to a gentle simmer, add white vinegar, and stir to create a whirlpool effect.

_Carefully crack the eggs into the simmering water, one at a time. Poach for about 4-5 minutes for a soft, runny yolk.
Use a slotted spoon to remove the poached eggs from the water.

_Season the eggs with salt and black pepper.

Nutrition Facts:

Calories: 250
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 220mg
Sodium: 430mg
Total Carbohydrates: 3g
Dietary Fiber: 1g
Sugar: 1g
Protein: 17g

Keto Green Smoothie

Preparation Time: 5 minutes
Total Time: 5 minutes
Serves: 1

Ingredients:

1 cup unsweetened almond milk
1 cup fresh spinach leaves
1/2 medium avocado
1/4 cup cucumber, chopped
1/4 cup celery, chopped
1/4 cup fresh mint leaves
1 tablespoon chia seeds
1/2 cup ice
1-2 tablespoons of your preferred keto-friendly sweetener (e.g., erythritol or stevia) (optional)

Directions:

_In a blender, combine almond milk, fresh spinach, avocado, cucumber, celery, mint leaves, and chia seeds.
_Blend until the mixture is smooth.
_Add ice and sweetener (if desired) and blend again until well combined.
_Pour the keto green smoothie into a glass and enjoy!

Nutrition Facts:

Calories: 250
Total Fat: 20g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 350mg
Total Carbohydrates: 16g
Dietary Fiber: 10g
Sugar: 2g
Protein: 4g

Creamy Mushroom and Spinach Omelette

Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 1

Ingredients:

2 large eggs
1/4 cup sliced mushrooms
1/4 cup fresh spinach leaves
2 tablespoons heavy cream
1 tablespoon butter
Salt and black pepper, to taste
1/4 cup shredded cheddar cheese

Directions:

_In a bowl, whisk together the eggs, heavy cream, salt, and black pepper.
_Heat butter in a non-stick skillet over medium heat.
_Add mushrooms and sauté until they're soft and slightly browned.
_Add fresh spinach leaves and cook until they wilt.
_Pour the egg mixture into the skillet.
_Let it cook, lifting the edges with a spatula to let the uncooked egg flow underneath.
_When the omelette is almost set, sprinkle the shredded cheddar cheese on one half.
_Carefully fold the other half over the cheese side.
_Continue cooking for a minute or two until the cheese melts.
_Slide the omelette onto a plate and serve.

Nutrition Facts:

Calories: 400
Total Fat: 32g
Saturated Fat: 16g
Cholesterol: 390mg
Sodium: 380mg
Total Carbohydrates: 4g
Dietary Fiber: 1g
Sugar: 2g
Protein: 22g

Coconut Chia Seed Bowl

Preparation Time: 10 minutes (plus overnight soaking)
Total Time: 10 minutes (plus overnight soaking)
Serves: 1

Ingredients:

1/4 cup chia seeds
1 cup unsweetened coconut milk
1/4 teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut
1/4 cup fresh berries (e.g., strawberries, blueberries, raspberries)
1/2 tablespoon slivered almonds (optional)
1/2 tablespoon coconut flakes (optional)
1-2 teaspoons keto-friendly sweetener (e.g., erythritol or stevia) (optional)

Directions:

_In a bowl, combine chia seeds, unsweetened coconut milk, and vanilla extract.

_Mix well, cover, and refrigerate overnight or for at least 3-4 hours. The chia seeds will absorb the liquid and thicken.

_When ready to serve, top the chia seed pudding with unsweetened shredded coconut, fresh berries, slivered almonds, and coconut flakes.

_If desired, sweeten with a keto-friendly sweetener.

_Enjoy your coconut chia seed bowl!

Nutrition Facts:

Calories: 320
Total Fat: 26g
Saturated Fat: 12g
Cholesterol: 0mg
Sodium: 250mg
Total Carbohydrates: 17g
Dietary Fiber: 15g
Sugar: 1g
Protein: 6g

Keto Cobb Salad

Preparation Time: 15 minutes
Total Time: 15 minutes
Serves: 1

Ingredients:

2 cups chopped romaine lettuce
4 oz cooked chicken breast, diced
2 hard-boiled eggs, chopped
2 slices of bacon, cooked and crumbled
1/4 cup crumbled blue cheese
1/4 avocado, diced
1/4 cup cherry tomatoes, halved
2 tablespoons ranch dressing (look for a keto-friendly brand)
Salt and black pepper, to taste

Directions:

_In a large bowl, layer the chopped romaine lettuce.

_Arrange the diced chicken, chopped hard-boiled eggs, crumbled bacon, crumbled blue cheese, diced avocado, and cherry tomatoes in rows on top of the lettuce.

_Drizzle the ranch dressing over the salad.

_Season with salt and black pepper to taste.

_Toss gently before serving.

Nutrition Facts:

Calories: 560
Total Fat: 42g
Saturated Fat: 14g
Cholesterol: 330mg
Sodium: 920mg
Total Carbohydrates: 8g
Dietary Fiber: 4g
Sugar: 2g
Protein: 37g

Keto Chicken and Vegetable Stir-Fry

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 2

Ingredients:

2 boneless, skinless chicken breasts, sliced into strips
2 cups broccoli florets
1 cup bell peppers (assorted colors), sliced
1/2 cup snap peas
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons soy sauce (look for a low-sodium, keto-friendly brand)
1/2 teaspoon ginger, grated
Salt and black pepper, to taste
Crushed red pepper flakes (optional)

Directions:

_In a large skillet, heat olive oil over medium-high heat.

_Add the sliced chicken and cook until it's no longer pink and has a nice sear, about 5-6 minutes. Remove the chicken from the skillet and set it aside.

_In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

_Add broccoli, bell peppers, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

_Return the cooked chicken to the skillet.

_Drizzle soy sauce over the mixture and toss everything together.

_Season with salt, black pepper, and optional crushed red pepper flakes for some heat.

_Cook for an additional 2 minutes, ensuring the chicken is cooked through and the flavors meld.

_Serve your keto chicken and vegetable stir-fry hot.

Nutrition Facts (per serving, serves 2):

Calories: 320
Total Fat: 13g
Saturated Fat: 2g
Cholesterol: 80mg
Sodium: 490mg
Total Carbohydrates: 16g
Dietary Fiber: 6g
Sugar: 5g
Protein: 35g

Avocado and Tuna Salad

Preparation Time: 10 minutes
Total Time: 10 minutes
Serves: 2

Ingredients:

1 can (5 oz) tuna, drained
1 ripe avocado, diced
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons mayonnaise
1 tablespoon lemon juice
Salt and black pepper, to taste
Lettuce leaves for serving (optional)

Directions:

_In a bowl, combine the drained tuna, diced avocado, finely chopped red onion, celery, and fresh cilantro.
_In a separate small bowl, whisk together the mayonnaise and lemon juice.
_Drizzle the mayo-lemon mixture over the salad ingredients.
_Gently toss everything together until well combined.
_Season with salt and black pepper to taste.
_Serve the avocado and tuna salad on a bed of lettuce leaves if desired.

Nutrition Facts (per serving, serves 2):

Calories: 295
Total Fat: 23g
Saturated Fat: 3g
Cholesterol: 26mg
Sodium: 223mg
Total Carbohydrates: 9g
Dietary Fiber: 5g
Sugar: 2g
Protein: 16g

Keto Caesar Salad

Preparation Time: 15 minutes
Total Time: 15 minutes
Serves: 2

Ingredients:

2 hearts of romaine lettuce, chopped
1/2 cup Caesar dressing (look for a keto-friendly brand)
1/4 cup grated Parmesan cheese
4 slices of cooked bacon, crumbled
2 hard-boiled eggs, chopped
Salt and black pepper, to taste
Lemon wedges for serving (optional)

Directions:

_In a large bowl, place the chopped romaine lettuce.
_Drizzle Caesar dressing over the lettuce and toss to coat.
_Sprinkle grated Parmesan cheese and crumbled bacon over the salad.
_Top with chopped hard-boiled eggs.
_Season with salt and black pepper to taste.
_Serve your keto Caesar salad with optional lemon wedges for an extra zesty kick.

Nutrition Facts (per serving, serves 2):

Calories: 525
Total Fat: 48g
Saturated Fat: 10g
Cholesterol: 180mg
Sodium: 600mg
Total Carbohydrates: 8g
Dietary Fiber: 3g
Sugar: 1g
Protein: 17g

Zucchini Noodles with Pesto

Preparation Time: 15 minutes
Total Time: 15 minutes
Serves: 2
Ingredients:

2 large zucchinis
1/2 cup basil pesto sauce (look for a keto-friendly brand)
1/4 cup grated Parmesan cheese
1/4 cup pine nuts
Salt and black pepper, to taste

Directions:

_Using a spiralizer, create zucchini noodles from the two large zucchinis.

_In a dry skillet, lightly toast the pine nuts over low heat until they turn golden brown. Be careful not to burn them.

_In a large bowl, combine the zucchini noodles and basil pesto sauce. Toss until the noodles are evenly coated.

_Season with salt and black pepper to taste.

_Top the zucchini noodles with grated Parmesan cheese and the toasted pine nuts.

_Serve your zucchini noodles with pesto immediately.

Nutrition Facts (per serving, serves 2):

Calories: 405
Total Fat: 38g
Saturated Fat: 6g
Sodium: 340mg
Total Carbohydrates: 9g
Dietary Fiber: 3g
Sugar: 4g
Protein: 7g

Keto Egg Salad Lettuce Wraps

Preparation Time: 15 minutes
Total Time: 15 minutes
Serves: 2

Ingredients:

4 large hard-boiled eggs, chopped
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons dill pickle relish (sugar-free)
Salt and black pepper, to taste
8 large lettuce leaves (such as iceberg or Romaine)

Directions:

_In a bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and dill pickle relish.
_Stir until all the ingredients are well mixed.
_Season with salt and black pepper to taste.
_Place a few scoops of the egg salad mixture onto each lettuce leaf.
_Roll the lettuce leaves around the egg salad, securing them with toothpicks if needed.
_Serve your keto egg salad lettuce wraps.

Nutrition Facts (per serving, serves 2):

Calories: 278
Total Fat: 24g
Saturated Fat: 5g
Cholesterol: 371mg
Sodium: 517mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugar: 1g
Protein: 11g

Keto BLT Wrap

Preparation Time: 15 minutes
Total Time: 15 minutes
Serves: 2

Ingredients:

4 large lettuce leaves (such as iceberg or Romaine)
8 slices cooked bacon
1 large tomato, sliced
1/2 ripe avocado, sliced
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Salt and black pepper, to taste

Directions:

_Wash and dry the lettuce leaves, then lay them flat.
_In each lettuce leaf, place 2 slices of cooked bacon, tomato slices, and avocado slices.
_In a small bowl, mix the mayonnaise and Dijon mustard.
_Drizzle the mayo-mustard sauce over the ingredients in each lettuce leaf.
_Season with salt and black pepper to taste.
_Carefully roll up each lettuce leaf to form a wrap, securing them with toothpicks if needed.
_Serve your keto BLT wraps.

Nutrition Facts (per serving, serves 2):

Calories: 365
Total Fat: 29g
Saturated Fat: 6g
Sodium: 520mg
Total Carbohydrates: 9g
Dietary Fiber: 4g
Sugar: 2g
Protein: 12g

Keto Taco Salad

Preparation Time: 20 minutes
Total Time: 20 minutes
Serves: 2

Ingredients:

1 lb ground beef
2 tablespoons taco seasoning (check for low-carb seasoning)
4 cups shredded lettuce
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup shredded cheddar cheese
1/4 cup sour cream
2 tablespoons guacamole
2 tablespoons salsa (sugar-free)
Salt and black pepper, to taste

Directions:

_In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

_Add the taco seasoning to the cooked beef and stir until well combined.

_In a large bowl, assemble the salad by layering shredded lettuce, diced tomatoes, diced red onion, cheddar cheese, and the seasoned ground beef.

_Top the salad with sour cream, guacamole, and salsa.

_Season with salt and black pepper to taste.

_Serve your keto taco salad.

Nutrition Facts (per serving, serves 2):

Calories: 490
Total Fat: 35g
Saturated Fat: 14g
Cholesterol: 120mg
Sodium: 640mg
Total Carbohydrates: 10g
Dietary Fiber: 4g
Sugar: 4g
Protein: 32g

Grilled Salmon with Asparagus

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2

Ingredients:

2 salmon fillets
1 bunch of asparagus
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, sliced
Salt and black pepper, to taste
Fresh dill for garnish (optional)

Directions:

_Preheat your grill to medium-high heat.

_In a bowl, combine olive oil and minced garlic.

_Brush the salmon fillets and asparagus with the olive oil and garlic mixture. Season with salt and black pepper.

_Place the salmon fillets and asparagus on the grill. Grill the salmon for about 5-7 minutes per side, or until it flakes easily with a fork. Grill the asparagus until tender, usually 5-10 minutes.

_While grilling, add lemon slices to the grill for a minute or two on each side.

_Serve the grilled salmon and asparagus with grilled lemon slices on top. Garnish with fresh dill if desired.

Nutrition Facts (per serving, serves 2):

Calories: 375
Total Fat: 23g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 95mg
Total Carbohydrates: 8g
Dietary Fiber: 4g
Sugar: 3g
Protein: 37g

Keto Steak and Broccoli

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2

Ingredients:

2 beef steaks (sirloin, ribeye, or your choice)
2 cups broccoli florets
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper, to taste

Directions:

_Season the steaks with salt and black pepper.

_In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steaks and cook to your desired doneness, about 4-6 minutes per side for medium-rare. Cooking time may vary based on steak thickness and your preference.

_Remove the steaks from the skillet and let them rest for a few minutes.

_In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and cook for about 30 seconds.

_Add the broccoli florets and sauté for 5-7 minutes or until tender-crisp.

_Serve the steaks with the garlic broccoli on the side.

Nutrition Facts (per serving, serves 2):

Calories: 480
Total Fat: 28g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 170mg
Total Carbohydrates: 7g
Dietary Fiber: 3g
Sugar: 2g
Protein: 50g

Keto Caesar Wrap

Preparation Time: 10 minutes
Total Time: 10 minutes
Serves: 2

Ingredients:

4 large Romaine lettuce leaves
8 oz cooked chicken breast, sliced
4 slices cooked bacon
1/4 cup grated Parmesan cheese
1/4 cup Caesar dressing (check for keto-friendly dressing)
Salt and black pepper, to taste

Directions:

_Wash and dry the Romaine lettuce leaves, then lay them flat.
_In each lettuce leaf, place sliced chicken, bacon, and grated Parmesan cheese.
_Drizzle Caesar dressing over the ingredients.
_Season with salt and black pepper to taste.
_Carefully roll up each lettuce leaf to create a wrap.
_Serve your keto Caesar wraps.

Nutrition Facts (per serving, serves 2):

Calories: 400
Total Fat: 25g
Saturated Fat: 7g
Cholesterol: 95mg
Sodium: 670mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugar: 1g
Protein: 40g

Keto Chicken Alfredo

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan cheese
4 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Fresh parsley for garnish

Directions:

_Season the chicken breasts with salt, black pepper, and Italian seasoning.

_In a large skillet, heat the olive oil over medium-high heat.

_Add the chicken breasts and cook for about 6-7 minutes per side, or until they're cooked through and no longer pink in the center.

_Remove the chicken from the skillet and set it aside.

_In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute.

_Stir in the heavy cream and grated Parmesan cheese. Cook, stirring continuously, until the sauce thickens and the _cheese is fully melted.

_Return the cooked chicken to the skillet and cook for another 2-3 minutes, ensuring the chicken is well coated with the sauce.

_Serve the chicken Alfredo garnished with fresh parsley.

Nutrition Facts (per serving, serves 4):

Calories: 590
Total Fat: 51g
Saturated Fat: 30g
Cholesterol: 250mg
Sodium: 450mg
Total Carbohydrates: 3g
Dietary Fiber: 0g
Sugar: 1g
Protein: 31g

Keto Spinach and Feta Stuffed Chicken Breast

Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper, to taste
Toothpicks

Directions:

Preheat your oven to 375°F (190°C).

_In a skillet, heat the olive oil over medium heat. Add minced garlic and chopped spinach. Sauté for about 3-4 minutes until the spinach wilts. Remove from heat and let it cool.

_Butterfly each chicken breast by slicing it horizontally without cutting all the way through, then open it like a book.
Season the inside of each chicken breast with salt and black pepper.

_Divide the sautéed spinach and crumbled feta cheese equally among the chicken breasts. Place the mixture on one side of each breast.

_Fold the other side of the chicken breast over the filling and secure with toothpicks.

_In an oven-safe skillet, heat some olive oil over medium-high heat. Place the stuffed chicken breasts in the skillet and cook for about 2-3 minutes per side, or until they're golden brown.

_Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the chicken is cooked through.
Remove toothpicks before serving.

Nutrition Facts (per serving, serves 4):

Calories: 330
Total Fat: 17g
Saturated Fat: 6g
Cholesterol: 115mg
Sodium: 420mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugar: 0g
Protein: 40g

Keto Caprese Salad

Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Serves: 4

Ingredients:

2 cups cherry tomatoes, halved
8 oz fresh mozzarella cheese, cut into small cubes
1/4 cup fresh basil leaves, torn
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (optional)
Salt and black pepper, to taste
Fresh basil leaves for garnish

Directions:

_In a large bowl, combine the halved cherry tomatoes, fresh mozzarella cheese cubes, and torn basil leaves.
_Drizzle the extra-virgin olive oil over the ingredients and add balsamic vinegar if desired.
_Season with salt and black pepper, to taste.
_Toss everything gently to coat the salad evenly.
_Garnish with fresh basil leaves before serving.

Nutrition Facts (per serving, serves 4):

Calories: 220
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 250mg
Total Carbohydrates: 4g
Dietary Fiber: 1g
Sugar: 2g
Protein: 10g

Keto Avocado and Bacon Salad

Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

4 cups mixed salad greens (e.g., arugula, spinach, and romaine)
2 avocados, sliced
8 slices bacon, cooked and crumbled
1/4 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup blue cheese crumbles (optional)
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and black pepper, to taste

Directions:

_In a large salad bowl, place the mixed greens as the base.
_Arrange the avocado slices, crumbled bacon, cherry tomatoes, and sliced red onions on top of the greens.
_If desired, sprinkle blue cheese crumbles over the salad.
_In a small bowl, whisk together the extra-virgin olive oil and red wine vinegar.
_Drizzle the dressing over the salad.
_Season with salt and black pepper to taste.
_Toss gently to combine all the ingredients.

Nutrition Facts (per serving, serves 4):

Calories: 390
Total Fat: 32g
Saturated Fat: 8g
Cholesterol: 25mg
Sodium: 360mg
Total Carbohydrates: 15g
Dietary Fiber: 10g
Sugar: 2g
Protein: 10g

Grilled Lemon Butter Shrimp

Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serves: 4

Ingredients:

1 pound large shrimp, peeled and deveined
3 tablespoons unsalted butter, melted
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes (adjust to your spice preference)
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Directions:

_Preheat your grill to medium-high heat.

_In a small bowl, mix the melted butter, minced garlic, lemon juice, lemon zest, red pepper flakes, salt, and black pepper.

_Thread the shrimp onto skewers, ensuring they are secure.

_Brush the shrimp with the lemon butter mixture.

_Place the shrimp skewers on the preheated grill and cook for about 2-3 minutes per side, or until they turn pink and opaque.

_Remove the shrimp from the grill and transfer them to a serving platter.

_Drizzle any remaining lemon butter mixture over the grilled shrimp.

_Garnish with chopped fresh parsley.

_Serve immediately.

Nutrition Facts (per serving, serves 4):

Calories: 170
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 180mg
Sodium: 350mg
Total Carbohydrates: 1g
Protein: 20g

Baked Garlic Parmesan Chicken

Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts
2/3 cup grated Parmesan cheese
1/4 cup unsalted butter, softened
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper, to taste

Directions:

_Preheat your oven to 400°F (200°C).

_In a mixing bowl, combine the grated Parmesan cheese, softened butter, minced garlic, chopped fresh parsley, paprika, dried oregano, and dried basil.

_Place the chicken breasts on a baking sheet lined with parchment paper or in a greased baking dish.

_Spread the garlic Parmesan mixture evenly over each chicken breast.

_Season with salt and black pepper.

_Bake in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.

_If desired, broil for an additional 2-3 minutes to brown the top.

_Garnish with more chopped fresh parsley before serving.

Nutrition Facts (per serving, serves 4):

Calories: 390
Total Fat: 21g
Saturated Fat: 11g
Cholesterol: 140mg
Sodium: 430mg
Total Carbohydrates: 1g
Protein: 45g

Keto Meatball Skillet

Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:

1 pound ground beef
1/2 pound ground pork
1/4 cup almond flour
1/4 cup grated Parmesan cheese
1 egg
1/4 cup heavy cream
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup low-carb marinara sauce
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish (optional)

Directions:

_In a mixing bowl, combine the ground beef, ground pork, almond flour, grated Parmesan cheese, egg, heavy cream, Italian seasoning, salt, and black pepper. Mix until well combined.

_Shape the mixture into meatballs, approximately 1.5 inches in diameter.

_Heat olive oil in a large ovenproof skillet over medium-high heat.

_Add the meatballs to the skillet and cook until browned on all sides, about 5 minutes.

_Preheat your oven's broiler.

_Pour the marinara sauce over the meatballs and sprinkle with shredded mozzarella cheese.

_Place the skillet under the broiler and cook until the cheese is melted and bubbly, about 3-5 minutes.

_Garnish with fresh basil leaves if desired.

_Serve hot.

Nutrition Facts (per serving, serves 4):

Calories: 420
Total Fat: 30g
Saturated Fat: 12g
Cholesterol: 135mg
Sodium: 780mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugar: 2g
Protein: 30g

Salmon with Dill Cucumber Sauce

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4

Ingredients:

4 salmon fillets
Salt and black pepper, to taste
1 tablespoon olive oil
1 cucumber, peeled, seeded, and finely diced
1/2 cup Greek yogurt
2 tablespoons fresh dill, chopped
2 teaspoons lemon juice
1 teaspoon minced garlic

Directions:

_Preheat your grill or stovetop pan over medium-high heat.

_Season the salmon fillets with salt, black pepper, and olive oil.

_Grill the salmon for about 4-5 minutes per side or until it flakes easily with a fork.

_While the salmon is cooking, prepare the dill cucumber sauce. In a small bowl, combine the finely diced cucumber, Greek yogurt, fresh dill, lemon juice, and minced garlic. Mix well.

_Serve the grilled salmon fillets with a generous dollop of dill cucumber sauce.

Nutrition Facts (per serving, serves 4):

Calories: 340
Total Fat: 20g
Saturated Fat: 3.5g
Cholesterol: 95mg
Sodium: 200mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugar: 3g
Protein: 35g

Bacon-Wrapped Asparagus

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

1 bunch of asparagus spears
8 slices of bacon
Olive oil for drizzling
Salt and black pepper, to taste

Directions:

_Preheat your oven to 400°F (200°C).
_Wash and trim the tough ends of the asparagus.
_Divide the asparagus into bundles, each consisting of 4-5 spears.
_Wrap each bundle with a slice of bacon.
_Place the wrapped asparagus bundles on a baking sheet.
_Drizzle with a little olive oil and season with salt and black pepper.
_Bake in the preheated oven for about 15 minutes, or until the bacon is crispy and the asparagus is tender.
_Serve hot.

Nutrition Facts (per serving, serves 4):

Calories: 180
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 300mg
Total Carbohydrates: 4g
Dietary Fiber: 2g
Sugar: 2g
Protein: 9g

Creamy Spinach and Artichoke Stuffed Chicken

Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon olive oil
1 cup cream cheese
1/2 cup grated Parmesan cheese
1/2 cup frozen spinach, thawed and drained
1/4 cup canned artichoke hearts, chopped
1/4 cup mayonnaise
1/4 cup shredded mozzarella cheese
2 cloves garlic, minced

Directions:

_Preheat your oven to 375°F (190°C).

_Season the chicken breasts with salt and black pepper.

_In a skillet, heat the olive oil over medium heat.

_Sear the chicken breasts for about 2-3 minutes on each side or until lightly browned. Remove from heat.

_In a mixing bowl, combine cream cheese, Parmesan cheese, spinach, chopped artichoke hearts, mayonnaise, mozzarella cheese, and minced garlic.

_Slice a pocket into each chicken breast without cutting all the way through.

_Stuff each chicken breast with the creamy spinach and artichoke mixture.

_Place the stuffed chicken breasts in a baking dish and bake for about 25-30 minutes or until the chicken is cooked _through and the filling is bubbly and slightly browned.

_Serve hot.

Nutrition Facts (per serving, serves 4):

Calories: 480
Total Fat: 32g
Saturated Fat: 13g
Cholesterol: 170mg
Sodium: 540mg
Total Carbohydrates: 6g
Dietary Fiber: 2g
Sugar: 1g
Protein: 42g

Avocado and Bacon Stuffed Burgers

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

1 pound ground beef
1/4 cup cooked and crumbled bacon
1 avocado, diced
1/4 cup diced red onion
1/4 cup diced tomatoes
1/4 cup diced pickles
Salt and black pepper, to taste
4 lettuce leaves (for serving)

Directions:

_In a bowl, combine the ground beef, crumbled bacon, and season with salt and black pepper.
_Form the meat mixture into 4 equal-sized patties.
_Grill the burger patties to your preferred level of doneness, about 5-7 minutes per side.
_In a separate bowl, combine diced avocado, red onion, tomatoes, and pickles. Mix gently to make the avocado salsa.
_Place a lettuce leaf on each serving plate.
_Top each lettuce leaf with a burger patty.
_Spoon the avocado salsa on top of the burger patty.
_Serve hot, using another lettuce leaf as a "bun" if desired.

Nutrition Facts (per serving, serves 4):

Calories: 370
Total Fat: 28g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 340mg
Total Carbohydrates: 5g
Dietary Fiber: 3g
Sugar: 1g
Protein: 25g

Garlic Butter Steak Bites

Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

1 pound sirloin steak, cut into bite-sized pieces
4 tablespoons butter
4 cloves garlic, minced
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped

Directions:

_Season the steak bites with salt and black pepper.
_In a large skillet, melt 2 tablespoons of butter over medium-high heat.
_Add the minced garlic and sauté for about 1 minute until fragrant.
_Add the steak bites to the skillet and cook for about 2-3 minutes on each side for medium-rare, or adjust the cooking _time to your desired level of doneness.
_Remove the steak from the skillet and set aside.
_Add the remaining 2 tablespoons of butter to the skillet and let it melt.
_Return the steak bites to the skillet and stir to coat them in the garlic butter.
_Sprinkle with chopped fresh parsley.
_Serve hot.

Nutrition Facts (per serving, serves 4):

Calories: 275
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 160mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugar: 0g
Protein: 19g

Cauliflower Fried Rice with Shrimp

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

1 large cauliflower, grated or processed into rice-sized pieces
1 pound large shrimp, peeled and deveined
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 cup diced carrots
1/2 cup frozen peas
1/4 cup soy sauce (or tamari for a gluten-free option)
2 eggs, beaten
Salt and black pepper, to taste
Chopped green onions for garnish

Directions:

_In a large skillet or wok, heat the vegetable oil over medium-high heat.
_Add the garlic and cook for about 30 seconds until fragrant.
_Add the diced carrots and cook for 2-3 minutes until they start to soften.
_Stir in the cauliflower rice and cook for 5-7 minutes until it's tender.
_Push the cauliflower mixture to one side of the skillet, and pour the beaten eggs onto the other side.
_Scramble the eggs with a spatula and then mix them into the cauliflower rice.
_Add the frozen peas, soy sauce, and shrimp to the skillet. Cook for an additional 5 minutes or until the shrimp turn _pink and opaque.
_Season with salt and black pepper as needed.
_Garnish with chopped green onions.
_Serve hot.

Nutrition Facts (per serving, serves 4):

Calories: 230
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 195mg
Sodium: 860mg
Total Carbohydrates: 13g
Dietary Fiber: 4g
Sugar: 5g
Protein: 23g

Zucchini Noodles with Pesto and Cherry Tomatoes

Preparation Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 2

Ingredients:

2 large zucchinis, spiralized into noodles
1 cup cherry tomatoes, halved
1/4 cup pesto sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese
Salt and black pepper, to taste
Fresh basil leaves for garnish

Directions:

_Heat a large skillet over medium heat.
_Add the cherry tomatoes and cook for 2-3 minutes until they begin to soften.
_Stir in the zucchini noodles and cook for another 2-3 minutes until they are slightly tender but still crisp.
_Toss the zucchini noodles with pesto sauce and grated Parmesan cheese.
_Season with salt and black pepper as needed.
_Garnish with fresh basil leaves.
_Serve hot.

Nutrition Facts (per serving, serves 2):

Calories: 280
Total Fat: 22g
Saturated Fat: 4g
Cholesterol: 9mg
Sodium: 410mg
Total Carbohydrates: 12g
Dietary Fiber: 4g
Sugar: 6g
Protein: 9g

Creamy Tuscan Garlic Chicken

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes, chopped
1 cup spinach
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish

Directions:

_Season the chicken breasts with salt and black pepper.

_In a large skillet, heat the olive oil over medium-high heat.

_Add the chicken breasts and cook for 6-7 minutes per side until they are cooked through and golden brown. Remove from the skillet and set aside.

_In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.

_Stir in the cherry tomatoes, sun-dried tomatoes, and spinach. Cook for 2-3 minutes until the spinach wilts.

_Pour in the heavy cream and chicken broth. Bring the mixture to a simmer.

_Reduce the heat and stir in the grated Parmesan cheese until the sauce thickens.

_Return the cooked chicken breasts to the skillet and simmer for another 2-3 minutes.

_Garnish with fresh basil leaves.

_Serve hot.

Nutrition Facts (per serving, serves 4):

Calories: 540
Total Fat: 37g
Saturated Fat: 19g
Cholesterol: 215mg
Sodium: 760mg
Total Carbohydrates: 11g
Dietary Fiber: 3g
Sugar: 5g
Protein: 43g

Grilled Pork Chops with Cilantro Lime Sauce

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

4 bone-in pork chops
Salt and black pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
Juice and zest of 2 limes
1/4 cup fresh cilantro, chopped
Lime wedges for garnish

Directions:

_Preheat your grill to medium-high heat.

_Season the pork chops with salt and black pepper.

_In a small bowl, combine the olive oil, minced garlic, lime juice, lime zest, and chopped cilantro to make the sauce.

_Grill the pork chops for 6-7 minutes on each side until they are cooked through and have grill marks.

_Brush the chops with the cilantro lime sauce while grilling.

_Remove from the grill and let them rest for a few minutes.

_Garnish with lime wedges.

_Serve hot.

Nutrition Facts (per serving, serves 4):

Calories: 290
Total Fat: 20g
Saturated Fat: 6g
Cholesterol: 75mg
Sodium: 75mg
Total Carbohydrates: 3g
Dietary Fiber: 1g
Sugar: 0g
Protein: 25g

Portobello Mushroom Cap Pizzas

Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:

4 large Portobello mushroom caps
1/2 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup cherry tomatoes, sliced
1/4 cup fresh basil leaves, chopped
1/4 cup sliced black olives
Salt and black pepper, to taste

Directions:

_Preheat your oven to 400°F (200°C).

_Clean the Portobello mushroom caps and remove the stems.

_Place the mushroom caps on a baking sheet lined with parchment paper.

_Spread marinara sauce inside each cap.

_Sprinkle shredded mozzarella cheese on top of the sauce.

_Add cherry tomato slices, chopped basil, and sliced black olives.

_Season with salt and black pepper.

_Bake in the preheated oven for about 20 minutes or until the mushrooms are tender, and the cheese is bubbly and golden.

_Serve hot.

Nutrition Facts (per serving, serves 4):

Calories: 130
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 220mg
Total Carbohydrates: 8g
Dietary Fiber: 2g
Sugar: 4g
Protein: 9g

Baked Lemon Butter Salmon

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

4 salmon fillets
Salt and black pepper, to taste
2 tablespoons butter, melted
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1 lemon, sliced
Fresh parsley for garnish

Directions:

_Preheat your oven to 375°F (190°C).

_Place the salmon fillets on a baking sheet lined with parchment paper.

_Season the salmon with salt and black pepper.

_In a small bowl, combine the melted butter, lemon juice, minced garlic, and dried oregano.

_Drizzle the lemon butter mixture over the salmon fillets.

_Place lemon slices on top of each fillet.

_Bake in the preheated oven for 15 minutes or until the salmon flakes easily with a fork.

_Garnish with fresh parsley.

_Serve hot.

Nutrition Facts (per serving, serves 4):

Calories: 280
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 90mg
Sodium: 210mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugar: 0g
Protein: 33g

Bacon-Wrapped Brussels Sprouts

Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4

Ingredients:

1 pound Brussels sprouts, trimmed and halved
8 slices bacon, cut in half
2 tablespoons olive oil
Salt and black pepper, to taste
Toothpicks

Directions:

_Preheat your oven to 400°F (200°C).
_Wrap each Brussels sprout half with a piece of bacon and secure it with a toothpick.
_Place the bacon-wrapped Brussels sprouts on a baking sheet.
_Drizzle olive oil over the top and season with salt and black pepper.
_Bake in the preheated oven for about 25 minutes or until the bacon is crispy and the Brussels sprouts are tender.
_Remove the toothpicks before serving.
_Serve hot.

Nutrition Facts (per serving, serves 4):

Calories: 250
Total Fat: 20g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 350mg
Total Carbohydrates: 8g
Dietary Fiber: 3g
Sugar: 2g
Protein: 10g