Reduced Carb Lunch & Dinner Recipes

Buffalo Chicken Stuffed Spaghetti Squash by The Real Food Dietians

Makes 4 servings

Ingredients

• 1 ¼ lbs chicken breast
• 1 medium spaghetti squash
• 2 ribs celery, thinly sliced
• 2 green onions, thinly sliced
• ½ cup diced red bell pepper
• ½ cup buffalo sauce (link to homemade recipe)
• ¼ cup ranch dressing (link to homemade recipe)
• ¼ cup crumbled blue cheese (optional)

Click here for instructions on how to make.

‍

Grilled Salmon with Bruschetta and Avocado by Skinny Taste

Makes 4 servings

Ingredients for the salmon: 

• 4 wild salmon filets, 6 oz each
• ¼ tsp salt
• Black pepper
• Avocado oil cooking spray

‍Ingredients for the avocado bruschetta:

• ¼ cup chopped red onion
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and fresh black pepper to taste
• 2 medium vine ripe tomatoes
• 2 small cloves garlic, minced
• 2 tablespoons fresh basil leaves, chopped
• 4 ounces diced avocado, from 1 small haas

Click here for instructions on how to make.

‍

Chimichurri Chicken Chopped Salad by Primavera Kitchen

Makes 4 servings

‍

Ingredients for the chicken:

• 1 tablespoon olive oil
• 5 cups lettuce chopped
• 1 cup cucumber, chopped
• 1 cup cherry tomatoes, halved
• ½ cup red onions, chopped
• ½ cup orange bell pepper, chopped

For the chimichurri sauce:

• 1 cup parsley
• ¼ cup red onion, chopped
• ½ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste
• 2 garlic cloves
• ½ teaspoon italian seasoning blend
• ⅓ cup olive oil
• 2 tablespoons apple cider vinegar

Click here for instructions on how to make.

‍

One Pot Garlicky Shrimp and Broccoli by EatingWell

Makes 4 servings

Ingredients:

• 3 tablespoons extra-virgin olive oil, divided
• 6 medium cloves garlic, sliced, divided
• 4 cups small broccoli florets
• ½ cup diced red bell pepper
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 pound peeled and deveined raw shrimp (21-30 count)
• 2 teaspoons lemon juice, plus more to taste

Click here for instructions on how to make.

‍

Cheesy Portobello Chicken Cutlets with Broccoli

Makes 4 servings

‍Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 4 chicken cutlets (about 1 pound)
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 large head broccoli, cut into 2- to 3-inch spears
• ¼ cup water
• 1 cup sliced onion
• 1 large portobello mushroom cap, stem and gills removed, sliced
• 2 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh thyme, plus more for garnish
• 4 ounces sliced Gruyère cheese
• Chopped fresh parsley for garnish

‍

Click here for instructions on how to make.