Low Calorie Recipes

Keto Dinner Recipes

Here is another post of some decent and excellent recipes we’ve tried lately! If you have some favorites, please leave a comment with the link!

Recipe #1 – Paleo Beef and Broccoli 

We made this recipe recently and it turned out ok. I am sharing it because I want to make it again with a few minor changes because I think it could be better. The first issue with the recipe: it was WAY too salty. DO NOT add the salt that is in the recipe. it does not need it. Whenever I do a recipe that calls for soy sauce, I never add the salt that the recipe calls for because it doesn’t need it. I don’t know why I didn’t listen to my gut on this one this time. But I followed the recipe and added the salt and it was just too much.

The second issue I had with the recipe was the serving sizes. It said it was 4 servings and it was not. Maybe if you have it with rice (or cauliflower rice to make it keto-friendly) but it was really 3 servings.

So again, I’d make this recipe again but I’d modify it and not add any salt.

Recipe #2 – Garlic Butter Chicken Bites

I had some leftover chicken tenders from the curry soup I made recently and so I looked around for a quick and easy chicken skillet recipe I could do for lunch when I was working from home. I found one on Instagram and so I made this marinade and it turned out SUPER tasty! It was really really good. I didn’t do the zoodles with the recipe, just the chicken. I added it to my salad and then I had some leftover for lunch the next day.

Recipe #3 – Crispy Buffalo Tofu

This was really tasty! I had it for lunch, actually. And I had it with blue cheese dressing as a dip instead of the avocado dip in the recipe. It was pretty good. The next day I reheated the leftovers in the skillet with avocado oil (instead of ghee) and it got a lot crispier the second time around and I liked it even better. I would definitely make this recipe again!

Recipe #4 – Chicken and Goat Cheese Skillet

I made a few alterations to make it keto-friendly. First, I used heavy cream instead of milk per the recipe. I also skipped the rice and pasta, obviously.

Second, I didn’t have plum tomatoes so a used a bunch of grape tomatoes. I also had half a zucchini I threw into the skillet to use up. Overall, I liked the recipe. It was creamy and fresh. I liked using the veggies. It wasn’t high in fat (keto) but it was a low carb recipe and a healthy recipe. Michael liked it a lot. I thought it was a little on the plain side. I think I would make it again and add some more spices, maybe sauté some onions, too. I’d definitely make it again, though!

Recipe #5 – Naked Fish Tacos

This one was a winner! I really really liked it a lot! I added some raw radishes to the coleslaw mix. I also added some fresh grape tomatoes, black olives and topped everything with cojita cheese. It turned out great! I would definitely make this again and I can see it being in our rotation on a regular basis. You could also make it with chicken or shrimp and it would be good, too, I think.

Happy cooking!

Keto Dinners & Recipes

The keto diet is still going well. I’m going to share some keto dinners and recipes that we’ve done lately because honestly the rotation of breakfasts and lunches don’t change all that much! But I am trying to try new things with dinners to get some variety.

Apparently the theme for this post is Alfredo!

Recipe #1

We made this and it was really delicious! I had the leftover chicken thigh and some sauce for lunch the next day and it was even better as a leftover. We used chicken thighs instead chicken breasts and raw minced garlic instead of garlic powder.

Creamy Tuscan Garlic Chicken

Ingredients
  • Chicken Breasts
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes
Instructions
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Recipe #2 

Another chicken recipe. For this one we used boneless, skinless chicken thighs (frozen). The alfredo sauce was REALLY tasty! I liked it a lot. I’ve never made alfredo from scratch before, I’ve always just used a jar. It was so much better than the store bought stuff. I topped it with some fresh parsley. And you totally did not miss not having pasta. The broccoli was great with it. I had the leftover chicken and alfredo sauce the next day for lunch and the sauce flavor was even richer.

Low Carb Chicken and Broccoli Alfredo

Ingredients

  • 1 pound thin sliced chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon avocado oil
  • 16 ounces broccoli
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter
  • 1 teaspoon minced garlic
  • 1 cup shredded Parmesan

Instructions

  1. Sprinkle the salt, pepper, paprika, and garlic powder evenly over both sides of the chicken.
  2. Heat a large skillet over medium heat and add the oil.
  3. When oil is hot, add the chicken breasts and cook 5 minutes on each side or until chicken is cooked through.
  4. While chicken is cooking, steam the broccoli on the stove or in the microwave until as tender as you’d like.
  5. Heat a sauce pan over medium heat and add the cream, butter, garlic, salt, and pepper. Whisk constantly until the butter is melted and the mixture comes to a slow simmer.
  6. Remove from the heat and stir in the shredded Parmesan. Whisk until the cheese melts fully and the sauce is smooth.
  7. To serve, divide the broccoli between four plates and top with chicken. Drizzle with sauce.
Nutrition Information:

YIELD: 4  Amount Per Serving: CALORIES: 437 TOTAL FAT: 32g SODIUM: 672mg CARBOHYDRATES: 9g FIBER: 3g SUGAR: 4g PROTEIN: 33g

Recipe #3

Not really a recipe. But still super good and I wanted to share my creation. 🙂 Michael created my vision. Zoodles (three smallish zucchinis) sautéed in oil. Then scallops (frozen from Costco defrosted), seared and seasoned with salt and pepper. Alfredo sauce. This time we used the stuff from the jar because we needed a quick Monday night meal. Definitely not as good as the other two homemade Alfredo sauces but still decent and like I said, good for a quickie meal. Then topped with crumbled bacon! Season with freshly ground pepper. It was really good! And definitely keto.

We were originally going to use shrimp in this recipe but I discovered last minute that we were out of frozen shrimp. So thankfully we had some scallops. I would definitely do this again for a quick workday dinner.