5 Low-Carb Dinners That Will Help You Lose Weight
After a day full of carb-cutting and mindful eating, the last thing you want to do is end the day on a not-so-healthy note. But, unfortunately, dinner is when many women's diets—especially low-carb diets—tend to go astray.
It makes sense: You're tired, don't feel like cooking, and grab something simple. Likely, something processed and high in refined carbs, right out of the box. Cereal bars, chips, you know the drill.
Enter, these five low-carb dinners for weight loss. By taking a lighter approach to carbohydrates, topping out at about 50 grams of carbs per serving, they help you stick to your daily carbohydrate goals, minimize nighttime blood sugar and insulin spikes, curb fat storage, and promote more restful sleep. And research shows that the better your quality of sleep, the less likely you are to gain weight and the easier it is to take it off, too.
Even better, they are both flavor-packed and easy to make. After all, if you don't love what you eat, you're not going to eat it for very long. And, if your dinner recipes aren't easy to make, well, you aren't going to make them are you? The result: a return to unhealthy dinnertime habits. That's why all of these recipes are simple and perfectly suited to meal prepping. Whip them up and you'll have tasty, low-carb dinners ready to go for the entire week. Easy peasy.
1- Pulled Chicken with Cherry Chocolate Sauce
Makes 3 servings (about 3 ounces chicken each)
Ingredients
- 2 6-ounce skinless, boneless chicken breasts or thighs
- 1 1/2 cup frozen tart cherries
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon low-sodium Worcestershire sauce
- 1/2 cup yellow onion, finely diced
- 1/4 cup dark chocolate chips
- 1 dash garlic powder
Directions
Put all ingredients into the bowl of a pressure cooker set to poultry mode. Secure cover. Cook for 20 minutes. When done, remove chicken from cooker, place into a large bowl, and gently pull with two forks. Pour sauce over it. Serve chicken over a salad or tucked into a corn, flour or whole-grain tortilla, or with a side of wild or brown rice.Nutrition Information (per serving): Calories: 249, Total Fat: 6.7 g, Saturated Fat: 3.2 g, Cholesterol: 66 mg, Sodium: 97 mg, Carbohydrates: 20. 6 g, Dietary Fiber: 1.9 g, Sugars: 16.2 g, Protein: 26.7 g
2- Coconut Curry Cauliflower Soup
Makes 4 servings
Ingredients
- 1 medium head of cauliflower, cut in florets
- 1 Tablespoon grapeseed or coconut oil
- 1 shallot, minced
- 3 cups coconut milk, unsweetened
- 1 Tablespoon curry powder
- 2 generous pinches sea salt or kosher salt
- 1 teaspoon smoked paprika
- A few sprigs of cilantro, for garnish (optional)
Directions
On the stove top over medium heat, add oil to large stock pot. Toss in shallots and sauté for a few minutes and stir. Add cauliflower and sauté, stirring occasionally. Cover and allow it to soften and brown. Check and stir every few minutes. Add curry powder to the coconut milk and stir. Pour into the pot with the cauliflower and shallots. Stir and add salt and smoked paprika. Bring to a boil and then simmer for at least 20 minutes, stirring occasionally. Remove from heat and blend with immersion blender until pureed. There may be some chunks, feel free to keep it chunky or smooth it out to your liking. Pour into bowls and garnish.Nutrition Information (per serving): Calories: 458, Total Fat: 46. 6 g, Saturated fat: 41 g, Cholesterol: 0 mg, Sodium: 113 mg, Carbohydrates: 12.9 g, Dietary Fiber: 5.2 g, Sugars: 6.6 g, Protein: 5 g
3- Bison Oat Meatballs with Penne Marinara
Makes 8 servings
Ingredients
- 1 12-ounce package of penne pasta
- 16 ounces (1 pound) ground bison meat
- 2 tablespoons low-sodium Worcestershire sauce
- 1 small shallot, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Sriracha (hot chili pepper sauce)
- 2 Tablespoon old-fashioned oats, uncooked
- 1 Tablespoon extra-virgin olive oil
- 2 garlic cloves
- 2-15 ounce cans pureed tomatoes
- 1 Tablespoon oregano
- 2 Tablespoon freshly grated Parmesan cheese (optional for topping)
Directions
Cook pasta according to package directions; set aside. Meanwhile, add bison, Worcestershire, mustard, Sriracha, shallot, and oats to medium mixing bowl. Mix by hand until combined. Roll mixture into balls, using 1/4 cup bison mixture for each meatball. Heat nonstick skillet over medium heat until hot. Add meatballs to skillet; brown on all sides. To make marinara sauce, heat large saucepan over medium heat until hot. Add tomatoes, oregano, oil, and garlic. When mixture begins to simmer, add browned meatballs; simmer 30 to 45 minutes or until meatballs are cooked through, stirring occasionally. Reduce heat if necessary to maintain simmer. Divide pasta among bowls. Top with equal amounts of meatballs and sauce. If desired, sprinkle with Parmesan cheese. Enjoy with a mixed greens salad.Nutrition Information (per serving): Calories: 580, Total Fat: 25.4 g, Saturated Fat: 8.8 g, Cholesterol: 103 mg, Sodium: 206 mg, Carbohydrate: 34.1 g, Dietary Fiber: 1.9 g, Sugars: 2.3 g, Protein: 46.8 g
4- Pork Tenderloin with Sweet Pea Shoots, Tomato and Mozzarella
Makes 4 servings
Ingredients
- 4 4-ounce pork medallions
- 1/4 cup salt-free seasoning blend, mesquite flavor
- 1 package sweet pea shoots or whatever greens you like
- 2 small Roma tomatoes, sliced
- 1/2 cup mozzarella cheese, diced
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 dash salt and pepper
Directions
Pat each of the pork medallions with the seasoning blend. Grill pork medallions (until internal temperature reached 165 degrees F.) Set aside. In a medium bowl, combine pea shoots, tomatoes, mozzarella cheese. Whisk together olive oil, balsamic vinegar, salt, and pepper; drizzle over the greens mixture. Portion green salad into a plate and top with a pork medallion over each one.Nutrition Information (per serving): Calories: 286, Total Fat: 14 g, Saturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 85 mg, Sodium: 150 mg, Carbohydrates: 11 g, Dietary Fiber: 0 g, Sugar: 2 g, Protein: 29 g
5- Simple Crab Cakes
Makes 2 servings (2 cakes each)
Ingredients
- 6 ounces cooked salmon, broken up, or 8 oz. raw salmon, finely diced
- 1/4 cup 2% fat plain Greek-style yogurt
- 2 Tablespoons panko (Japanese breadcrumbs)
- 1 teaspoon Dijon mustard
- 1 teaspoon Sriracha or chili pepper sauce (optional)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 Tablespoon butter
Directions
Mix together salmon, yogurt, breadcrumbs, mustard, Sriracha, salt, pepper and any additional seasonings/ingredients in a medium bowl. With hands, form mixture into round, flat patties. Refrigerate about 30 minutes. Melt butter in a non-stick skillet set over medium heat. Add salmon cakes and cook 3 to 4 minutes or until nicely browned on each side. Remove from skillet and serve on a bed of greens.Nutrition Information (per serving): Calories: 347, Total Fat: 19 g, Saturated Fat: 6 g, Trans Fat: 0 g, Cholesterol: 84 mg, Sodium: 588 mg, Carbohydrates: 15 g, Dietary Fiber: 1 g, Sugars: 6 g, Protein: 26 g
