12 Healthy Low Carb Keto Meals & Recipes For Weightloss

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Below, you would find a list of various healthy low-carb meals which provides you with inspiration and making cooking at home a breeze. Whether you want a quick and easy everyday recipe or seek something more gourmet, here are our favorite picks:

1. Sweet-and-Smoky Cedar-Planked Salmon

Prep: 10m
Cook: 15ms
Ready: 25ms

Ingredients

  • 2 tbsp. light brown sugar
  • 2 tsp. smoked paprika
  • 1 tsp. grated lemon zest
  • Kosher salt
  • Freshly ground black pepper
  • 1 2 1/2-pound skin-on salmon fillet

Instructions

  1. Soak a large cedar grilling plank (about 15 inches by 7 inches) in water, 1 to 2 hours.
  2. Heat grill to medium. Combine sugar, paprika, lemon zest, and 1/2 teaspoon each salt and pepper in a bowl. Season salmon with salt and rub spice mixture all over flesh side.
  3. Place salmon on the soaked plank, skin side down. Grill, covered, to the desired doneness, 25 to 28 minutes for medium.

2. Sausage and Pepper Polenta Lasagna

Prep: 10m
Cook: 1:15ms
Ready: 1:25ms

Ingredients

  • 1 tbsp. olive oil
  • 1 large onion
  • Kosher salt
  • pepper
  • 2 red peppers
  • 2 large cloves garlic
  • 1 lb. sweet Italian sausage
  • 2 tbsp. tomato paste
  • 1/2 c. dry red wine
  • 1 can diced tomatoes
  • 1/2 c. fresh parsley
  • 1 1/2 c. quick-cooking or instant polenta
  • 2 oz. Asiago cheese
  • 4 oz. provolone

Instructions

  1. Heat oven to 400 degrees F. Oil a shallow 2 1/2- to 3-quart broiler-proof baking dish.
  2. Heat the oil in a Dutch oven or wide, heavy pot over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Add the red peppers and garlic and cook, covered, stirring occasionally, until beginning to soften, 3 to 4 minutes.
  3. Add the sausage and cook, breaking it up into small pieces with a spoon until no longer pink, about 4 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and the tomatoes and simmer until all of the liquid has nearly evaporated 10 to 12 minutes. Stir in the parsley, then remove from the heat.
  4. Cook the polenta according to package directions; stir in the Asiago cheese.
  5. Working quickly, dollop spoonfuls of half the polenta (about 3 cups) into the prepared baking dish and spread it evenly over the bottom. Spread the sausage mixture evenly on top. Dollop and spread the remaining polenta over the sauce. Bake until heated through, 10 to 12 minutes.
  6. Heat broiler. Sprinkle the provolone over the top and broil until golden brown, 4 to 5 minutes.

3. One Pan Lemon Parmesan Chicken and Asparagus

Prep: 20m
Cook: 20ms
Ready: 40ms

Ingredients

  • 1 and 1/2 pounds boneless skinless chicken breasts or tenders
  • 1/3 cup flour
  • 1 cup panko*
  • 1 cup parmesan cheese separated
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 3-4 lemons
  • 1 tablespoon minced garlic
  • 8 tablespoons melted butter separated, I use unsalted
  • 1 tablespoon lemon pepper seasoning
  • 1 pound asparagus
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • Optional: fresh parsley, 1 lemon for topping

Instructions

  1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
  2. Grab three bowls. Add the flour to one bowl.
  3. Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper. Stir.
  4. In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.
  5. Slice chicken breasts to the size of tenders (about 1 and 1/4th-inch strips) or use chicken tenders.
  6. Coat in flour, heavily dredge in garlic-lemon mixture and then coat in the Parmesan panko mixture.
  7. Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders (I use Mrs. Dash lemon pepper)
  8. Bake in preheated oven for 10 minutes and remove.
  9. Flip the tenders to the other side.
  10. Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.
  11. If desired place lemon slices over the chicken (optional)
  12. Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.
  13. Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.
  14. Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.
  15. Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren’t planning on having leftovers since it will make it soggy.

4. One-Pan Pesto Chicken & Veggies

Prep: 10m
Cook: 20ms
Ready: 30ms

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken thighs boneless and skinless, sliced into strips
  • 1/3 cup sun-dried tomatoes drained of oil, chopped
  • 1 pound asparagus ends trimmed, cut in half, if large
  • 1/4 cup basil pesto
  • 1 cup cherry tomatoes yellow and red, halved

Instructions

  1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of the chopped sun-dried tomatoes – and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
  2. Add asparagus (ends trimmed), seasoned generously with salt, remaining half of the sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to a serving plate.
  3. Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

5. Grilled Pesto Chicken with Summer Squash

Prep: 20m
Cook: 20ms
Ready: 40ms

Ingredients

  • 1/4 c. toasted walnuts
  • 3 tbsp. refrigerated pesto
  • 1 tbsp. fresh lemon juice
  • Kosher salt and black pepper
  • 3 zucchini
  • 2 yellow squash, cut lengthwise into thick slices
  • 1 tbsp. olive oil
  • 4 boneless, skinless chicken breast fillets
  • 2 tsp. salt-free garlic and herb seasoning blend
  • Fresh basil, for serving

Instructions

  1. Heat grill to medium-high. Stir together walnuts, pesto, and fresh lemon juice. Thin with 1 tablespoon water, if necessary. Season with kosher salt and black pepper.
  2. Toss 3 zucchini and 2 yellow squash (cut lengthwise into thick slices) with olive oil and kosher salt and black pepper.
  3. Season 4 boneless, skinless chicken breast fillets with salt-free garlic and herb seasoning blend, and kosher salt and black pepper.
  4. Grill chicken until cooked through, 5 to 6 minutes per side. Grill squash until tender, 2 to 4 minutes per side. Serve vegetables and chicken topped with pesto and fresh basil.

6. Skillet Chicken with Brussels Sprouts and Apples

Prep: 10m
Cook: 20ms
Ready: 30ms

Ingredients

  • 1 1/2 lb. boneless, skinless chicken thighs
  • 2 tsp. chopped fresh thyme
  • Kosher salt and black pepper
  • 1 tbsp. canola oil
  • 1 (12-oz.) package shredded Brussels sprouts
  • 1 sliced apple
  • 1/2 sliced red onion
  • 1 Chopped Garlic Clove
  • 2 tbsp. white balsamic vinegar
  • 2 tsp. brown sugar
  • 1/3 c. chopped toasted pecans

Instructions

  1. Season chicken thighs with fresh thyme, and kosher salt and black pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate.
  2. Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook, tossing until Brussels sprouts are wilted and onion has softened 5 to 6 minutes. Stir in white balsamic vinegar and brown sugar. Season with kosher salt and black pepper.
  3. Return chicken to pan and top with toasted pecans.

7. Dijon-Smothered Chicken Legs with Broccolini

Ingredients

  • 1 (24-oz.) package frozen steam and mash cut potatoes
  • 8 medium chicken drumsticks
  • Kosher salt and black pepper
  • 1/4 c. plus 1 tbsp. all-purpose flour
  • 2 tbsp. butter
  • 3/4 c. chicken stock
  • 1/4 c. white wine
  • 1/2 c. heavy cream
  • 1 1/2 tbsp. whole-grain Dijon mustard
  • 2 tsp. chopped fresh thyme
  • 2 bunches Broccolini
  • 1 tbsp. olive oil
  • 1 sliced lemon
  • 2 chopped garlic cloves

Instructions

  1. Heat broiler to high. Prepare frozen steam and mash cut potatoes according to package directions.
  2. Meanwhile, season drumsticks with kosher salt and black pepper. Toss with 1/4 cup flour. Cook in butter in a large skillet over medium heat, turning occasionally, until browned, 6 to 8 minutes.
  3. Whisk together chicken stock, white wine, heavy cream, whole-grain Dijon mustard, 1 tablespoon flour, and chopped thyme. Pour over chicken, scraping any browned bits. Cook, partially covered, turning occasionally until cooked through, 10 to 12 minutes.
  4. Meanwhile, toss together broccolini, olive oil, lemon, and chopped garlic cloves on baking sheet. Season with kosher salt and black pepper. Broil until lightly charred, 6 to 8 minutes. Serve chicken and sauce on potatoes with broccolini alongside.

8. Roasted Parmesan Chicken and Tomatoes

Prep: 10m
Cook: 20ms
Ready: 30ms

Ingredients

  • 4 boneless, skinless chicken breast fillets
  • Kosher salt and black pepper
  • 1/4 c. panko breadcrumbs
  • 1/4 c. grated Parmesan
  • 1 tbsp. olive oil
  • 1 tbsp. chopped fresh flat-leaf parsley
  • 1 Chopped Garlic Clove
  • 1 tsp. Dijon mustard
  • 1 lb. Campari Tomatoes
  • Side salad and garlic bread, for serving

Instructions

  1. Preheat oven to 450°F. Arrange chicken breast fillets on an aluminum foil-lined baking sheet. Season with kosher salt and black pepper. Stir together panko breadcrumbs, grated Parmesan, olive oil, chopped parsley, and chopped garlic clove. Spread Dijon mustard on each chicken breast. Sprinkle with breadcrumb mixture.
  2. Arrange Campari tomatoes around chicken. Bake until chicken is just cooked through, 14 to 16 minutes. Serve with a side salad and garlic bread.

9. Breaded Pork Cutlet with Avocado-and-Shredded Kale Salad

Ingredients

  • 1 large bunch Lacinato kale, thick stems discarded and leaves thinly sliced
  • 5 tbsp. olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 4 pork cutlets (about 1 lb.), pounded thin
  • 1/4 c. all-purpose flour
  • 2 large eggs, beaten
  • 1 c. panko breadcrumbs
  • 1 small head radicchio, leaves torn
  • 1 c. snap peas, thinly sliced
  • 1 avocado, chopped
  • 1 lemon, peel removed and flesh chopped

Instructions

  1. Toss together kale and 3 tablespoons oil in a bowl. Season with salt and pepper. Set aside to soften.
  2. Place flour in a shallow dish. Place eggs in a second shallow dish. Place breadcrumbs in a third shallow dish. Season pork with salt and pepper. Working one piece at a time, dip pork in flour, then in eggs, then in breadcrumbs, pressing gently to help adhere.
  3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook pork, in batches, until golden brown and cooked through, 2 to 3 minutes per side. Slice into thin strips.
  4. Add radicchio, snap peas, avocado, and lemon to the kale and toss to combine. Season with salt and pepper.
  5. Serve salad topped with pork.

10. Salmon and Beets with Yogurt Sauce over Watercress

Prep: 5m
Cook: 20ms
Ready: 25ms

Ingredients

  • 1 1/4 lb. beets (about 5 small), peeled and cut into 1-inch wedges
  • 1/2 c. plain yogurt
  • 2 tbsp. fresh dill, chopped, plus more for serving
  • 1/2 tsp. lemon zest, plus 1 tbsp. lemon juice
  • 1 tbsp. poppy seeds, kosher salt, and freshly ground black pepper
  • 4 (6-oz.) skinless salmon fillets
  • 1 tsp. ground coriander
  • 1 bunch watercress, thick stems removed

Instructions

  1. Set a steamer basket over 1 inch of boiling water in a medium saucepan. Steam beets until tender, 18 to 20 minutes.
  2. Meanwhile, whisk together yogurt, dill, lemon zest and juice, oil, and poppy seeds in a bowl. Season with salt and pepper.
  3. Preheat broiler. Season salmon with coriander and salt and pepper. Broil on a rimmed baking sheet until just opaque throughout, 5 to 6 minutes.
  4. Serve salmon, beets, and watercress topped with yogurt sauce.

11. Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Prep: 20ms
Cook: 35ms
Ready: 55ms

Ingredients

  • 1 whole filet of beef
  • 6 tbsp. olive oil
  • 2 tsp. Kosher salt
  • 1 tsp. Freshly ground pepper
  • 1 head cauliflower
  • 5 large shallots
  • 2 tbsp. fresh lemon juice
  • 2 tsp. whole-grain Dijon mustard
  • 1 package baby kale
  • 1/2 c. pomegranate seeds

Instructions

  1. Heat oven to 475 degrees F. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon olive oil, salt, and pepper. Bake at 475 degrees F for 12 minutes.
  2. Meanwhile, toss 2 tablespoons oil with cauliflower and shallots; season with additional salt and pepper. Quickly scatter vegetables around beef in the pan and continue to bake, stirring vegetables once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.
  3. Remove beef from pan and cover with foil; let stand 15 minutes. Whisk together remaining 3 tablespoons olive oil, lemon juice, and mustard; season with salt and pepper to taste. Stir kale into a hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.

12. Grilled Cumin-Rubbed Hanger Steak with Smashed Minty Peas and Grilled Bread

Prep: 20ms
Cook: 10ms
Ready: 30ms

Ingredients

  • 3 tbsp. unsalted butter, divided
  • 1 lb. fresh or thawed frozen peas
  • 1 tbsp. fresh mint, chopped
  • 1 tbsp. fresh lime juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. hanger steak, cut into 2 pieces
  • 1 tsp. ground cumin
  • 4 slices country bread
  • 1 tbsp. olive oil
  • 2 oz. shaved Parmesan

Instructions

  1. Preheat grill to medium-high. Melt 2 tablespoons butter in a small saucepan over medium-high heat. Add peas and cook, stirring often, until soft, 6 to 8 minutes. Add remaining tablespoon butter and mash. Add mint and lime juice and stir to combine. Season with salt and pepper.
  2. Meanwhile, season steak with cumin and salt and pepper. Grill until internal temperature reaches 130 degrees F (medium-rare), 4 to 5 minutes per side. Let rest 5 minutes before slicing.
  3. Brush bread, on both sides, with oil. Grill until golden brown and crispy, about 1 minute per side.
  4. Serve pea mash topped with shaved Parmesan and steak and grilled bread alongside.

via: Country Living

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