11 Filling Low-Carb Recipes for Fall & Winter
I have my typical salad “formula”, stir-fry and sheet pan meal “formula”, and to-go lunch “formula” - but I’ve received a lot of requests for other types of hot meals!
As you probably know, I’m on the low-carb train. While carbohydrates are NOT BAD (no food is bad), I do think it’s really helpful, and that the research shows that it’s the most helpful, to manage your weight or lose weight by following a generally low-carb diet.
Here are some delicious, low-carb and very easy-to-make hot meals!
11 Filling Low-Carb Recipes for Fall & Winter
Low-Carb Chili
Makes 4 servings
INGREDIENTS
2 28oz cans diced tomatoes in tomato juice
1 lb 90% lean ground beef or turkey (or you can use grilled tofu if you prefer!)
4 cups baby carrots, chopped, or 2 cups baby carrots, chopped + 2 cups pre-diced mirepoix (you can make this yourself if you like - it’s just a mixture of celery, carrots, and onion!); I like to buy pre-diced mirepoix because, as you know, I’m ultra lazy and I value my time!
Chili seasoning, salt & pepper to taste
Top with 1/8 cup shredded cheese per portion
Oil spray
DIRECTIONS
Spray a Pan with an oil spray, and add mirepoix and protein (beef/ turkey); stir-fry for ~10 minutes (you’ll know when it’s done when it smells like heaven!)
Combine all ingredients in the Pot and cook on medium heat for about 15 minutes
Add seasonings to taste, top with cheese
Roasted Brussels Sprouts with Bacon & Pecans
Makes 2 servings as a meal by itself, or 4 servings as a side dish
INGREDIENTS
16 oz washed Brussels sprouts, sliced in half
7 strips of bacon, cooked, and crumbled or sliced into bits
1/3 cup roasted, salted pecans
An oil spray
Salt & pepper, to taste
DIRECTIONS
Preheat oven to 400°F
Line cookie sheet with tin foil, spray tin foil with an oil spray (like olive oil spray)
Bake Brussels sprouts for 25 minutes
Add bacon & pecans, stir everything around. May need to spray with an oil spray if Brussels sprouts are looking very crispy
Bake for another 7-10 minutes to desired crispiness!
Cauliflower Mac & Cheese
Makes 4 servings
INGREDIENTS
2 cups 2% milk
1 cup elbow noodles (uncooked)
1 cup cauli rice
1 cup shredded cheese
DIRECTIONS
Bring 2 cups of 2% milk to boil
Add in 1 cup elbows, cook for 7 minutes
Add in 1 cup riced-cauliflower (I buy pre-riced to make it easy!), cook for add'l 3 minutes
There should be a little extra milk - that is GOOD!
Add in 1 cup of your choice of shredded cheese - I'm using cheddar here
Stir for an add'l 3 minutes, and you're DONEZO!
Zucchini “Boats”
Makes 2 servings
INGREDIENTS
3 medium zucchinis, cut in half lengthwise and width-wise
1/2 pound 90% lean ground beef or turkey
Salt, pepper oregano, and grated Parmesan cheese to taste
14.5oz canned diced tomatoes
2/3 cup shredded cheese to top
DIRECTIONS
Preheat oven to 400°F
Using a small spoon, hollow out the centers of the zucchinis
In a pan, stir-fry ground turkey or beef until no longer pink; add in canned tomatoes and stir
Add mixture to hollowed-out zucchinis
Top with salt, pepper, and cheese
Bake for 30 minutes in a glass casserole dish or on a baking sheet (line baking sheet with tin foil)
Chicken & Vegetable Soup
INGREDIENTS
2 pre-cooked chicken breasts, chopped
1 container low-sodium chicken broth
3 cups baby carrots, chopped, or 3 cups pre-diced mirepoix (you can make this yourself if you like - it’s just a mixture of celery, carrots, and onion!); I like to buy pre-diced mirepoix because, as you know, I’m ultra lazy and I value my time!
Oil spray
DIRECTIONS
Stir-fry carrots or mirepoix with an oil spray on medium heat for about 10 minutes
In a pot, add broth, chicken, and veggies, cook on medium heat for 15 minutes
Eggplant (or Zucchini) Lasagna
Makes 4 servings
INGREDIENTS
1 lb 90% lean ground beef or turkey
Salt, pepper, oregano, and grated Parmesan cheese to taste
1 (28 oz can) crushed tomatoes
2 medium zucchini, sliced 1/8″ thick (be careful!)
2 cups whole milk ricotta
2 cups shredded mozzarella cheese
DIRECTIONS
Preheat oven to 400°F
In a medium sauce pan, brown meat. Add salt, pepper, oregano. Add tomatoes.
Slice zucchini into 1/8″ thick slices (be careful please!!)
In a 9x12 casserole dish layer zucchini, ricotta, tomatoes & meat mixture. When adding meat and tomatoes, do NOT add excess liquid - use a slotted spoon to add mixture to casserole.
Cover with foil and bake for 30 minutes; at this 30 minute mark, take out of the oven, uncover foil, and drain excess liquid in the sink
Bake for an additional 20 minutes
Egg & Cauliflower Rice Stir-fry
Makes 1 serving
INGREDIENTS
2 cups pre-riced cauliflower
2 eggs
1 bell pepper
1/2 avocado
DIRECTIONS
Stir fry cauliflower in an oil-sprayed pan - make sure the cauliflower rice gets a little brown & crispy. Do not add extra water!!
After you stir fry the cauliflower rice, add in the chopped pepper & eggs - they just need a minute to cook!
Top with 1/2 avo
Easy Chicken Parm
Makes 2 servings
INGREDIENTS
2 pre-cooked chicken breasts (I like the lemon pepper ones from Trader Joe’s!)
1 cup canned diced tomatoes
2 slices pepperjack cheese
Oil spray
DIRECTIONS
Spray a pan with an oil spray
Add chicken and tomatoes, cook in covered pan on medium heat for ~7 minutes
Top with cheese, cook for an additional 3-5 minutes (on medium heat, covered)
2-Ingredient Crockpot Salsa Chicken or Harissa Chicken
Makes 4 servings
INGREDIENTS
1 pound chicken breasts (about 4 chicken breasts), uncooked (skinless, boneless)
Salt & pepper to taste
1 1/2 cups chunky salsa
DIRECTIONS
Place chicken in crockpot and cover with salsa
Cook on low for 4-6 hours or until the chicken is done
Buffalo Cauli Mac & Cheese
INGREDIENTS
2 cups Cauliflower rice, raw (already riced) - 76 calories
2 Tbsp Cream cheese, whipped (Tbsp) - 66 calories
¼ cup Cheese, shredded, cheddar - 114 calories
2 Tbsp Cheese, Parmesan, grated (Tbsp) - 50 calories
1 Garlic salt, dash - 0 calories
6 oz Chicken breast, boneless, skinless, raw - 190 calories
2 tsp Buffalo sauce - 10 calories
DIRECTIONS
Spray pan with an oil spray. Cube chicken.
Cook for ~8 minutes on low-medium heat.
Add in cauli rice for 7 minutes, stirring occasionally, until you see some browning.
Add in the rest of the ingredients, stirring continuously until all mixed in.
Dairy free? Use dairy free cheeses or swap this meal out for something else you’d prefer. No chicken? Use tofu, a meat-substitute, or beans.
Instant Pot Pork Chops & Onions
INGREDIENTS
6 oz Pork chop, bone-in, raw - 200 calories
2 Onion, yellow - 110 calories
1 Tbsp Cheese, Parmesan, grated (Tbsp) - 25 calories
1 Tbsp Dijon mustard - 15 calories
1 cup Water - 0 calories
DIRECTIONS
**This recipe should be doubled to make 2 servings at a time (share or eat the other serving at a later time); the Instant Pot needs to have at least 1 ½ cups of liquid in it in order to work
Put Instant Pot on “Saute” function; Spray inside pot with an oil spray
Sear pork chop (just let cook for 2 minutes on each side)
Add into the pot the rest of the ingredients – onions (thinly sliced), parmesan cheese, mustard, water
Press “Cancel” to stop Saute function, and then press “Manual” and adjust the time to cook for 5 minutes
After the Instant Pot beeps that it’s done, release the pressure knob and open the pot
There will be extra liquid – you can discard it! Use tongs to take out the pork chop & onions