Low Carb Recipes

By grabowrc85

1. Eggs and Vegetables(Serves 4)



  • 1 cup Spinach
  • Frozen Vegetable Mix (carrots, cauliflower, broccoli, green beans)
  • 5 Eggs
  • Spices.


1. Add olive oil to frying pan and turn up the heat.

2. Add vegetable mix and spinach.

3. Add eggs.

4. Add preferred spices. I use basil, oregano, and garlic.

5. Stir fry until ready.

2. Broccoli and Cheese Mini Omelet’s(serves 4)



  • 4 cups broccoli florets
  • 4 whole large eggs
  • 1 cup egg whites
  • 1/4 cup reduced fat shredded cheddar
  • 1/4 cup good grated cheese like pecorino romano
  • 1 tsp olive oil
  • salt and fresh pepper
  • cooking spray



  1. Preheat oven to 350°.
  2. Steam broccoli with a little water for about 6-7 minutes.
  3. When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
  4. Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
  5. In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
  6. Pour into the greased tins over broccoli until a little more than 3/4 full.
  7. Top with grated cheddar and bake in the oven until cooked, about 20 minutes.
  8. Serve immediately. Wrap any leftovers in plastic wrap and store for later use.

3. Tex-Mex Scramble(serves 2)


  • 5 eggs
  • 2 Tbsp water
  • 1/8 cup chopped green pepper
  • 1/8 cup chopped red onion
  • 2 cherry tomatoes, diced
  • 1/2 cup frozen spinach, thawed and drained
  • 5 jalapeno pepper slices, chopped
  • 1 slice pepper jack cheese (or cheddar)
  • 2 Tbsp Pace Salsa



1. Preheat a skillet over medium heat with canola oil (or your oil of choice). Mix eggs, water, pepper, onion, tomatoes, spinach and jalapenos together. Pour into an oiled pan over medium heat, and cook until eggs are to your desired consistency.
2. Just before eggs are ready to remove, turn heat off and add pepper jack cheese to the top. Cover with a lid or a plate or a pan and let sit for 5 minutes.
3. To serve, add 2 Tbsp salsa over top and serve immediately.

Tips: This dish also stores very well with saran wrap and heats up in the microwave with no trouble. If you plan to save half of the dish for later, do not add the 1Tbsp salsa to the half you will re-heat until after heating.

You can also add sliced black olives, guacamole, sour cream, and chopped lettuce

4. Ground Beef with Sliced Bell Peppers(serves 2)


  • 1 SmallOnion
  • 1/2 lb Ground Beef or Ground Turkey
  • 1 cup Spinach,
  • 1 Red  Pepper
  • 1 tsp thyme
  • 1 tsp basil
  • 1 clove of garlic


1. Cut an onion in little pieces.

2. Put olive oil on pan, turn up the heat.

3. Add onion to pan, stir for a minute or two.

4. Add ground beef.

5. Add some spices

6. Add spinach and sliced pepper

7. (Optional) If you want to spice things up a bit, add some black pepper and chili powder.

8. Stir fry until ready

5. Paleo Lettuce Wraps(serves 4)


  • 2 T olive oil
  • 4 oz. shiitake mushrooms, chopped
  • 1/2 onion diced
  • 3 cloves garlic, minced
  • 2 green onions, finely chopped
  • Handful of cilantro, chopped
  • 1 lemon, juiced
  • 1/4 c reduced sodium wheat free soy sauce
  • 1 t sesame oil
  • iceberg lettuce
  • 1 avocado, sliced
  • 1 lb chicken breasts, thighs or ground chicken


  1. Heat a saute pan with 2 T oil. Cut the chicken into the smallest pieces possible and add the pan. Don’t worry about overcrowding the pan, the chicken doesn’t need to brown, just cook it until it’s done all the way through.
  2. While the chicken is cooking, add the lemon juice,  soy sauce, sesame oil, green onions and cilantro into a serving bowl.
  3. Once the chicken is done, add it to the bowl.
  4. Add a few more glugs of oil to the saute pan and toss in the mushrooms, onion and garlic. Saute until golden, about 10 minutes. Add to the bowl. Toss everything around to coat.
  5. Remove the stem of your lettuce head with a knife and slice the head in 1/2, lengthwise. Peel the lettuce into individual “cups” and wash.
  6. Pile the chicken into your lettuce cups and top with avocado.

6. Chicken, Avocado, and Mango Salad(serves 4)


  • 12 oz grilled chicken breast, sliced (from 1 lb raw)
  • 1 cup diced avocado
  • 1 cup diced mango (from 1 1/2 mangos)
  • 2 tbsp diced red onion
  • 6 cups baby red butter lettuce

For the vinaigrette:

  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • salt and fresh cracked pepper to taste


  1. Whisk vinaigrette ingredients and set aside.
  2. Toss avocado, mango, chicken and red onion together.
  3. Fill a large salad platter with baby greens or divide on 4 small dishes.
  4. Top with chicken/avocado mixture and drizzle half the dressing on top.
  5. Serve with remaining dressing if desired.

7. Broiled Salmon with Grape Tomato Sauce(serves 4)



  • 1 tbsp olive oil
  • 6 cloves garlic, smashed
  • 1 lb grape tomatoes, cut in half
  • salt and fresh pepper
  • 1/4 cup fresh chopped basil
  • olive oil spray
  • 4 pieces (7 oz each) Salmon (or tilapia or flounder)



  1. In a large skillet heat oil on high heat.
  2. Add garlic and cook until golden.
  3. Add tomatoes, salt and fresh pepper and reduce heat to low.
  4. Simmer for about 15 minutes, add fresh basil and cook another 5 minutes.
  5. Meanwhile, while sauce is simmering, season fish with salt and pepper and lightly spray with oil.
  6. Broil or grill fish on medium heat until cooked through.
  7. When fish is cooked top with tomato sauce.

8. Spicy Chicken, Cauliflower, and Sweet Potatoes (serves 4)


  • 1 lb of Chicken Breast
  • 1 head of cauliflower, stem and leaves removed, roughly chopped,
  • 1 sweet potato, diced
  • 1 yellow onion, diced
  • 4 tablespoons fat of choice, melted (i used bacon fat)
  • 1 tablespoon smoked paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • salt and pepper, to taste


  1. Preheat oven to 375 degrees.
  2. Cook Chicken Breast for 30 minutes
  3. Cut all Ingredients into cubes(including chicken)
  4. Add all ingredients to a 9×13 glass baking dish. Mix well.
  5. Place in oven to cook for 30-35 minutes until sweet potatoes are tender.

9. Swedish Meatballs (serves 4)



  • 1 tsp olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 celery stalk, minced
  • 1/4 cup minced parsley
  • 1 lb 93% lean ground beef
  • 1 large egg
  • 1/4 cup seasoned breadcrumbs
  • salt and pepper to taste
  • 1/2 cup of plain greek yogurt
  • 1/2 tsp allspice
  • 2 cups reduced sodium beef stock



  1. In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes.
  2. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.
  3.  In a large bowl combine turkey, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).
  4. Add beef stock to the pan and bring to a boil.
  5. Reduce heat to medium-low and slowly drop meatballs into the broth.
  6. Cover and cook about 20 minutes.
  7. Remove the meatballs with a slotted spoon and set aside in a serving dish.
  8. Strain the stock and add 1/2 cup of plain greek yogurt, add to blender  pulse until smooth.
  9. Return to pan and simmer a few minutes to thicken, then pour over meatballs.
  10. Garnish with parsley and serve with toothpicks if you want to set these out as an appetizer.

This makes 22 meatballs, nutritional info is based on 5 meatballs with gravy.


10. Mexican Quinoa Casserole (serves 4)


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 cup uncooked quinoa
  • 28oz can diced tomatoes, with liquid
  • ½ cup water
  • 1 tbsp tomato paste or ketchup
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp chili powder (more if you like things spicy)
  • Salt & freshly ground pepper
  • 19oz can black beans, rinsed and drained
  • 11oz can corn kernels, with liquid
  • 3 cups baby spinach
  • Toppings of choice: vegan sour cream, avocado, cilantro, vegan cheese, etc.


  1. Preheat oven to 350F.
  2. Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 liter/3 quart casserole dish). Add onion and garlic, and saute until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
  3. Add quinoa, diced tomatoes (with juice), water, tomato paste (or ketchup), and spices. Season with salt and pepper and stir to combine.
  4. COVER and place in oven and set timer for 30 minutes.
  5. Caferfully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water.
  6. Return to oven WITH LID and set timer for another 30 minutes.
  7. Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat.
  8. Top with sour cream, diced avocado and/or cilantro and serve.
  9. IF FREEZING: Make full recipe but leave-out the spinach and toppings. Let cool and freeze in airtight container(s). To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.