Five keto dinner recipes

 

1. Keto Chicken Alfredo

Ingredients:

• Chicken breasts: 4 (about 24 oz / 680 g)
• Butter: 2 tbsp (30 g)
• Heavy cream: 1 cup (240 ml)
• Parmesan cheese: 1 cup, grated (100 g)
• Garlic: 3 cloves, minced
• Salt: to taste
• Pepper: to taste
• Olive oil: 2 tbsp (30 ml)
• Spinach: 4 cups (about 120 g)

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium heat.
3. Add the chicken breasts and cook until golden and cooked through, about 7-8 minutes per side. Remove and set aside.
4. In the same skillet, add butter and garlic, sauté for about 1 minute.
5. Add heavy cream and bring to a simmer.
6. Stir in the Parmesan cheese until the sauce is smooth.
7. Add spinach and cook until wilted.
8. Return the chicken to the skillet, coating it with the sauce.
9. Serve hot.

2. Zucchini Noodles with Pesto and Shrimp

Ingredients:

• Zucchini: 4 medium (about 800 g)
• Shrimp: 1 lb (450 g)
• Olive oil: 2 tbsp (30 ml)
• Pesto sauce: ½ cup (120 ml)
• Salt: to taste
• Pepper: to taste

Instructions:

1. Spiralize the zucchini to make noodles.
2. Heat olive oil in a skillet over medium heat.
3. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes per side.
4. Remove shrimp from the skillet and set aside.
5. Add zucchini noodles to the skillet and cook for 2-3 minutes until tender.
6. Stir in pesto sauce and shrimp, mixing well.
7. Serve immediately.

3. Keto Beef and Broccoli Stir-Fry

Ingredients:

• Beef sirloin: 1 lb (450 g), thinly sliced
• Broccoli florets: 4 cups (about 300 g)
• Soy sauce: 1/3 cup (80 ml)
• Sesame oil: 2 tbsp (30 ml)
• Garlic: 3 cloves, minced
• Ginger: 1 tsp, grated (5 g)
• Olive oil: 2 tbsp (30 ml)
• Salt: to taste
• Pepper: to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add beef slices, season with salt and pepper, and cook until browned, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, add broccoli florets and cook until tender, about 5 minutes.
4. Add garlic and ginger, sauté for 1 minute.
5. Return beef to the skillet.
6. Add soy sauce and sesame oil, mixing well.
7. Cook for an additional 2-3 minutes until heated through.
8. Serve hot.

4. Keto Cauliflower Fried Rice

Ingredients:

• Cauliflower: 1 large head (about 1 kg), grated into rice-sized pieces
• Eggs: 2, beaten
• Carrots: 1, diced (about 100 g)
• Peas: ½ cup (80 g)
• Soy sauce: ¼ cup (60 ml)
• Sesame oil: 2 tbsp (30 ml)
• Garlic: 3 cloves, minced
• Green onions: 3, chopped
• Olive oil: 2 tbsp (30 ml)
• Salt: to taste
• Pepper: to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and sauté for 1 minute.
3. Add carrots and peas, cook for about 5 minutes until tender.
4. Push vegetables to the side and add beaten eggs, scrambling until cooked.
5. Add cauliflower rice, soy sauce, and sesame oil.
6. Cook for an additional 5-7 minutes until the cauliflower is tender.
7. Stir in green onions and season with salt and pepper.
8. Serve hot.

5. Keto Stuffed Bell Peppers

Ingredients:

• Bell peppers: 4 large
• Ground beef: 1 lb (450 g)
• Cauliflower rice: 1 cup (about 200 g)
• Tomato sauce: 1 cup (240 ml)
• Mozzarella cheese: 1 cup, shredded (100 g)
• Onion: 1, chopped (about 100 g)
• Garlic: 3 cloves, minced
• Olive oil: 2 tbsp (30 ml)
• Salt: to taste
• Pepper: to taste
• Italian seasoning: 1 tsp (5 g)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds.
3. Heat olive oil in a skillet over medium heat.
4. Add onion and garlic, sauté for 2-3 minutes until fragrant.
5. Add ground beef, season with salt, pepper, and Italian seasoning, cook until browned.
6. Stir in cauliflower rice and tomato sauce, cook for an additional 5 minutes.
7. Stuff the bell peppers with the beef mixture.
8. Place in a baking dish and top with shredded mozzarella cheese.
9. Bake for 25-30 minutes until the peppers are tender and the cheese is melted.
10. Serve hot.