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September 11, 2018
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+Low Carb Recipes
+ +53 Keto Diet Recipes
+September 11, 2018
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+Whether you’re brand new to the keto diet or a seasoned vet, these keto recipes will satisfy your low carb diet needs. (Psst! There are several variations of the keto diet, so be sure to double check the ingredients before you cook.) Learn more about the keto diet.
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+Chicken & Goat Cheese Skillet
+My husband was completely bowled over by this on-a-whim skillet meal. I can’t wait to make it again very soon! —Ericka Barber, Eureka, California
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+Cheesy Cauliflower Breadsticks
+These grain-free “breadsticks” are made with cauliflower instead of flour. Serve with your favorite marinara sauce.—Nick Iverson, Milwaukee, Wisconsin
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+Herbed Balsamic Chicken
+Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. —Kelly Evans, Denton, Texas
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+Garlic-Dill Deviled Eggs
+In my family, Easter isn’t complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you’ll want to eat on every occasion. —Kami Horch, Calais, Maine
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+Zucchini Crusted Pizza
+It’s flavorful, nutritious, versatile, easy to prep ahead and freeze, and fun to make with kids—and it quadruples nicely. What’s not to like? —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
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Want to start keto? Here are 15 things you need to know first.
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+Creamy Dijon Chicken
+This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. —Irene Boffo, Fountain Hills, Arizona
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+Naked Fish Tacos
+This is one of my husband’s all-time favorite meals. I’ve even converted some friends to fish after eating this. I serve it with fresh melon when it’s in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington
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+Denver Omelet Salad
+I love this recipe—it’s not your typical breakfast, but it has all the right elements: easy, healthy and fast. Turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota
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+Balsamic Zucchini Saute
+This super-fast sauteed zucchini recipe is flavorful and only uses a few ingredients, so it’s easy to whip up as your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington
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Blackened Tilapia with Zucchini Noodles
+I love quick and bright meals like this one-skillet wonder. Homemade pico de gallo is easy to make the night before. —Tammy Brownlow, Dallas, Texas
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+Deviled Egg Spread
+I tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It’s a hit with my kids and picky mother. —Lisa Easley, Longview, Texas
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+Asparagus-Mushroom Frittata
+My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey
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+Blue Cheese Pork Medallions
+This comforting pork dish feels fancy, thanks to the creamy sauce kicked up a notch by blue cheese. Guests go crazy over it, and would never guess how quickly it all comes together. —Lynne German, Woodland Hills, CA
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+Asparagus & Cheese Frittata
+This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy happiness with salad on the side. —Gilda Lester, Millsboro, Delaware
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+Oktoberfest Brats with Mustard Sauce
+I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. —Deborah Pennington, Decatur, Alabama
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+Shrimp Avocado Salad
+This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
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+Sage-Rubbed Salmon
+If you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York
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+Cilantro Lime Shrimp
+A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
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+Parmesan Roasted Broccoli
+Sure, it’s simple and healthy but, oh, is this roasted broccoli delicious. Cutting the stalks into tall “trees” turns an ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida
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+Smoky Cauliflower Bites
+These healthy little treats work well as a side or as a fun appetizer. Roasting the cauliflower adds deep flavor and gives it an irresistible crunch. —Courtney Stultz, Weir, Kansas
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+Avocado Crab Boats
+These boats are great with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they’re always delicious. —Frances Benthin, Scio, Oregon
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+Parmesan Chicken
+The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It’s easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this chicken for dinner, we never have leftovers. -Schelby Thompson, Camden Wyoming, Delaware
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If you’re living with diabetes and curious about keto, here’s what you need to know.
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+Roasted Parmesan Carrots
+Mom always said “eat your carrots, help your eyes.” Rich in beta-Carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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+Coconut Curry Cauliflower Soup
+When I’m in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. —Elizabeth DeHart, West Jordan, Utah
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+Brussels Sprouts with Garlic & Goat Cheese
+I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It’s really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California
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+Juicy & Delicious Mixed Spice Burgers
+We like trying to make “street foods” at home, perfecting recipes for dishes like gyros and these spiced burgers, known as kofta. — Anne Henry, Toronto, Ontario
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+Parmesan Asparagus
+Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania
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+Roasted Herb & Lemon Cauliflower
+A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
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Shakshuka
+Shakshuka is a dish of poached eggs with tomatoes, peppers and cumin. I learned it while traveling through Southeast Asia, and it’s been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
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+Mexican Cabbage Roll Soup
+I love sharing our humble and hearty soup made with beef, cabbage and green chilies. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
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+Radish, Carrot & Cilantro Salad
+Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana
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+Vidalia Onion Swiss Dip
+I’ve got one of those sweet, creamy dips you can’t resist. Bake it in the oven, or use the slow cooker to make it ooey-gooey marvelous. —Judy Batson, Tampa, Florida
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+Citrus Salmon en Papillote
+This salmon dish is so simple and easy to make yet so delicious, elegant and impressive. —Dahlia Abrams, Detroit, Michigan
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+Hot Chipotle Spinach and Artichoke Dip with Lime
+I make spinach and artichoke dip for party guests all the time, but I wanted to give it a Mexican twist. I amped up this app with smoky chipotle chilies and tangy lime for an unexpected kick. —Joseph A Sciascia, San Mateo, California
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+Grilled Ribeyes with Greek Relish
+The classic Grecian flavors of olives, feta cheese and tomatoes are a surefire hit. Combine them to complement a perfectly grilled steak, and it’s magic. —Mary Lou Cook, Welches, Oregon
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+Pressure Cooker Beef Brisket in Beer
+One bite of this super-tender brisket, and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes.—Eunice Stoen, Decorah, Iowa
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+Sausage Cobb Salad Lettuce Wraps
+I substituted sausage for the bacon to make this lettuce roll-up your family and friends will adore. It’s flavorful, crunchy and pretty on the plate. —Devon Delaney, Westport, Connecticut
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Garlic Asiago Cauliflower Rice
+The garlic seasoning and Asiago really pack a punch, making this five-ingredient low-carb side dish a real weeknight winner. —Colleen Delawder, Herndon, Virginia
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+Cod and Asparagus Bake
+In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. —Thomas Faglon, Somerset, New Jersey
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+Sauteed Squash with Tomatoes & Onions
+My favorite meals show a love of family and food. This zucchini dish with tomatoes is like ratatouille, Mexican style. —Adan Franco, Milwaukee, Wisconsin
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+Roasted Cauliflower with Tahini Yogurt Sauce
+I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.—Lidia Haddadian, Pasadena, California
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+Cajun Sirloin with Mushroom Leek Sauce
+In 30 minutes you‘ll have a restaurant-quality steak with a bold Cajun flair. The best part? You can skip the drive, the wait and the bill! —Joshua Keefer, Delaware, Ohio
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+Chicken and Broccoli with Dill Sauce
+I’ve had this chicken and broccoli recipe for so many years, I don’t remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. —Kallee Krong-Mccreery, Escondido, California
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+Pancetta and Mushroom-Stuffed Chicken Breast
+I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. —Ashley Laymon, Lititz, Pennsylvania
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+Leeks Au Gratin
+Leeks are too delicious to stand only as an enhancement. Here, they’re the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois
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+Moroccan Cauliflower and Almond Soup
+This soup tastes rich and decadent, but is really very healthy! Bonus—it’s vegan, and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas
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+Chicken Nicoise Salad
+This salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes.—Nick Monfre, Oak Ridge, New Jersey
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+Shrimp Scampi Spinach Salad
+My husband and I really enjoy shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he’s only three! —Jamie Porter, Garnett, Kansas
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+Spicy Thai Coconut Chicken Soup
+For national soup month, I came up with a soup recipe every day,and this was my favorite. So easy with just a touch of special Thai flavors I used whole coconut milk,not lite. It made a big difference.
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+Better Brussels Sprouts
+This is the only way my kids will eat Brussels sprouts! It’s actually great for me because this dish is fast, easy and healthy, and it makes a lovely side. Quick-cooking Brussels sprout halves are available in the prepackaged salad aisle at the grocery store. They’re a timesaver if you can find them, but you can always just buy whole ones and slice them in half. —Teri Rasey, Cadillac, Michigan
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+Shiitake and Manchego Scramble
+This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it’s even better served with buttery toasted Italian bread. —Thomas Faglon, Somerset, New Jersey
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+Slow Cooker Marinated Mushrooms
+Here’s a terrific healthy addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
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