10 Super Low-Carb Dinner Recipes

Embarking on a new weight loss journey? Chances are your new diet involves slashing your carbohydrate intake. A low-carb diet emphasizing high protein, fats and healthy vegetables, (replacing sugary foods like pasta and bread) has been shown to help weight loss and improve health.

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But for those of us who are used to preparing carb-rich meals based on rice or pasta, coming up with new dinner ideas can be tricky.

Related: 10 Foods To Include On Low-Carb Diet

Below are 10 easy low-carb dinner recipes to help you on your way.

1. Stuffed Eggplant

From Atkins


  • 1 1/2 lbs. large firm eggplants
  • 2 Tbsp olive oil, divided
  • 1 lb. ground turkey
  • 4 tsp garlic cloves, diced
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 15 oz. tomato sauce
  • 1 cup shredded mozzarella


  1. Preheat oven to 350°F and cover a baking sheet with aluminum
    foil, set aside. Cut eggplants in half lengthwise. Drizzle with half the
    olive oil. Place cut side up and bake until soft about 30-45 minutes.
  2. Meanwhile, heat the remaining olive oil in a large skillet
    over medium heat. Add the ground turkey and garlic. Sprinkle with the basil,
    parsley, oregano, salt and pepper. Add sauce and stir well. Turn off heat, add
    half the shredded cheese and stir again.
  3. Take eggplant out of the oven. Scoop the eggplant from the
    shell, taking care not to damage the skin. Stir the eggplant flesh into the
    turkey mixture. Set oven to broil. Stuff eggplant shells with turkey/eggplant
    mixture and sprinkle with remaining cheese.  Broil until mixture looks
    crispy, about four to five minutes depending on your broiler. Serve

2. Pizza Frittata From Rachel Ray Magazine

From Rachel Ray Magazine 


  • 12 eggs
  • 1 cup whole milk or half-and-half
  • 1/2 cup grated parmigiano-reggiano
  • 1 tsp hot sauce, such as Tobasco
  • Salt and pepper
  • 1/4 cup EVOO
  • 1/4 lbs. hot soppressata or pepperoni, finely
    chopped, or 2 fresno chili peppers (for vegetarian option), sliced
  • 2 cloves garlic, chopped
  • 3 Tbsp grated onion
  • 1 sprig oregano, finely chopped, or 1/2 tsp dried
  • 1/4 cup dry red wine
  • 1 cup crushed tomatoes
  • 6 oz. fresh mozzarella, shredded on the large side
    of a box grated or thinly sliced
  • A small handful flat-leaf parsley, chopped
  • A few leaves fresh basil, torn


  1. Preheat the oven to 400 degrees. In a large bowl, beat the
    eggs, milk (or half-and-half), parmigiano-reggiano, hot sauce, salt and pepper.
  2. In a large, ovenproof skillet, heat two tablespoons EVOO
    over medium to medium-high heat. Add the eggs and keep moving and settling them
    as they cook. When the eggs begin to firm up, transfer the skillet to the oven.
    Bake until light golden and puffed but not cooked through, about 10 minutes.
  3. Meanwhile, in another skillet, heat the remaining two
    tablespoons EVOO over medium-high heat. Add the soppressate (or chili), garlic,
    onion and oregano and cook, stirring, for two to three minutes. Add the wine
    and cook to reduce slightly, one minute. Add the tomatoes and simmer to
    thicken, 10 minutes.
  4. Remove the frittata from the oven and top with the tomato
    sauce and mozzarella. Bake to melt the cheese, eight to 10 minutes more. Top
    with the parsley and basil.

3. Spaghetti Squash And Meatballs

From Iowa Girl Eats


  • 2 medium-sized spaghetti squash
  • Olive oil
  • Salt & pepper
  • 1 cup marinara sauce
  • 1 lb prepared meatballs
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 400 degrees.  Pierce the center of the
    spaghetti squash several times on all sides with a small, sharp knife then
    microwave for three minutes, flipping once. Cut spaghetti squash in half
    lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves
    cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil
    and season liberally with salt & pepper. Roast for 50-60 minutes, or until
    a knife inserted into the thickest part of the squash meets no resistance. Let
    cool for 10 minutes.
  2. While squash is roasting, prepare and bake meatballs.
  3. When squash is cool enough to handle, scrape flesh every
    which way with a fork to loosen and fluff strands. Top with four meatballs, 1/4
    cup sauce, and 1/4 cup shredded mozzarella cheese each, then broil until cheese
    is golden brown and bubbly.

4. Raw Pad Thai

From Vegangela


  • 3 medium zucchinis
  • 3 large carrots
  • 2 green onions, chopped
  • 1 cup shredded purple cabbage
  • 1 cup cauliflower florets
  • 1 cup mung bean sprouts or radish sprouts (spicy) (optional)
  • ½ cup crushed peanuts (optional)
  • ½ cup chopped fresh coriander/cilantro (optional)
  • Sauce
  • ¼ cup tahini
  • ¼ cup almond butter (or cashew butter, or a blend of both)
  • ¼ cup tamari (gluten-free,
    as required)
  • 2 Tbsp agave (or
    maple syrup)
  • 2 Tbsp lime or lemon juice
  • 1 clove garlic, minced
  • 1 tsp ginger root, grated


  1. Use a spiralizer (or mandolin or vegetable peeler) to create
    noodles from the carrot and zucchini. Place them in a large mixing bowl and top
    with the other vegetables.
  2. Whisk sauce ingredients in a bowl. The sauce will be thick,
    but will thin out after it’s mixed with the vegetables.
  3. Pour the sauce over the vegetables and toss. Best after one
    day in the fridge.

5. Balsamic Chicken And Mushrooms

From Food.com


  • 2 tsp vegetable oil
  • 3 Tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 clove garlic
    minced (or more!)
  • 4 (4-oz.) boneless skinless chicken
    breasts, pounded to 1/4 inch thickness
  • 2 cups small mushrooms, halved or
    quartered if using larger mushrooms
  • 1/3 cup chicken
    broth or 1⁄3 cup white wine
  • ¼ teaspoon dried thyme leaves, crumbled


  1. In a nonstick skillet, heat one teaspoon of the oil.
  2. In a bowl, mix two tablespoons of the vinegar, the mustard
    and garlic.
  3. Add the chicken and coat both sides with the mixture.
  4. Transfer the chicken and mixture to the skillet; saute until
    cooked through, about three minutes per side.
  5. Transfer to a plate and keep warm.
  6. In the skillet, heat the remaining teaspoon of oil.
  7. Saute the mushrooms about a minute; add the broth/wine,
    thyme and remaining tablespoon of vinegar.
  8. Cook stirring until the mushrooms are deep brown, about two
    minutes longer.
  9. Serve the chicken, topped with the mushrooms.

6. Grilled Mushroom Spinach Salad Recipe

From Taste Of Home


  • 1 cup orange juice
  • ¼ cup olive oil
  • 4 tsp grated orange peel
  • 1 tsp fennel seed
  • ½ tsp pepper
  • ¼ tsp salt
  • ½ lb sliced baby portobello mushrooms
  • 1 package fresh baby spinach
  • 1 can mandarin oranges, drained
  • ½ medium red onion, thinly sliced
  • ¼ cup slivered almonds


  1. In a small bowl, combine the first six ingredients. Pour 1/2
    cup marinade into a large resealable plastic bag. Add the mushrooms, seal bag
    and turn to coat. Refrigerate for 15 minutes. Cover and refrigerate remaining
  2. Drain mushrooms and discard marinade. Transfer mushrooms to
    a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or
    until tender, stirring frequently. Cool slightly.
  3. Meanwhile, in a large bowl, combine the spinach, oranges,
    onion, almonds and grilled mushrooms. Drizzle with reserved marinade; toss to
    coat. Serve immediately.

7. Chicken, Apple, Arugula And Goat Cheese Salad

From Simply Recipes 


  • Olive oil
  • 1 large shallot, peeled and sliced
  • 1 1/2 lb skinless, boneless chicken breast, cut into 1 inch
  • Salt
  • 1 tart green apple, thinly sliced
  • Baby arugula leaves, enough for a salad for four
  • 1/4 cup toasted walnuts, roughly chopped
  • 1/4 cup goat cheese, broken up into little pieces
  • Lemon juice
  • Salt and pepper


  1. Heat stick-free frying pan to medium heat. Add a tablespoon
    of olive oil and lightly sauté the shallot slices until translucent. Remove
    from pan. Add another tablespoon of olive oil and cook the chicken breast
    pieces, stirring occasionally, until just cooked through, five to 10 minutes.
    Sprinkle some salt on the chicken while you are cooking it. Remove from pan and
  2. When chicken has cooled, toss together in a serving bowl the
    shallots, chicken, sliced green apple, arugula, walnuts and goat cheese. Dress
    with olive oil, lemon juice, salt and pepper to taste.

8. Bacon-Cheddar Cauliflower Chowder

From Iowa Girl Eats


  • 8 slices center-cut bacon, chopped (half used for garnish)
  • 1/2 small onion, chopped OR 1 teaspoon onion powder
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • Salt & pepper
  • 4 cups shredded or grated cauliflower (1/2 large head)
  • 2 Tbsp water
  • 2 Tbsp gluten-free or all-purpose flour
  • 2 cups chicken broth, divided
  • 2 cups 2% milk
  • 3-4 dashes hot sauce (or more or less)
  • 2 1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for
  • 2 green onions, chopped (optional)


  1. Whisk together flour and 1/4 cup chicken broth in a small
    bowl then set aside.
  2. Saute bacon in a large soup pot over medium heat until
    crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then
    remove all but one tablespoon of the drippings from the pot. Add chopped onion
    (if using), celery, and garlic to the pot then season with salt and pepper and
    saute until vegetables are tender, about four to five minutes.
  3. Add cauliflower and onion powder (if using) to the pot then
    stir to combine. Add water then place a lid on top and steam cauliflower until
    tender, stirring a couple times, about five to seven minutes. Add remaining
    chicken broth and milk then turn up heat and bring to a boil.
  4. Slowly whisk in flour/chicken broth mixture while stirring,
    then turn down heat and simmer for three to four minutes, or until chowder
    has thickened. Turn off heat then stir in two cups cheddar cheese until smooth,
    then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot
    sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon,
    and green onions, if desired.

9. Mozzarella-Stuffed Turkey Burgers

From Eating Well


  • 2 tsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cups chopped plum tomatoes, with juices
  • 6 oil-packed sun-dried tomatoes, drained and finely chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 Tbsp chopped fresh basil


  • 1 lb 93%-lean ground turkey
  • 1/4 cup finely chopped scallions
  • 2 tsp minced garlic
  • 2 tsp Worcestershire sauce
  • 1 tsp freshly grated lemon zest
  • 1/2 tsp dried oregano
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp salt
  • 1/2 cup shredded part-skim mozzarella cheese, divided
  • 2 Tbsp finely chopped fresh basil
  • 2 tsp extra-virgin olive oil
  • 4 4-inch-square slices foccacia bread, (about 2 oz. each),


To prepare marinara:

  1. Heat two teaspoons of oil in a medium saucepan over medium
    heat. Add onion and garlic, cover and cook, stirring frequently, until
    translucent, five to seven minutes. Stir in fresh tomatoes and any juices,
    sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a
    simmer and cook, stirring occasionally, until the tomatoes have broken down,
    eight to 10 minutes. Stir in basil and remove from the heat. Transfer to a food
    processor and pulse to form a coarse-textured sauce. Return to the pan and set

To prepare burgers:

  1. Place turkey,
    scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon
    pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without
    overmixing, until evenly incorporated. Form into eight thin patties about four
    inches wide and 3/8 inch thick.
  2. Combine 1/4 cup
    cheese and basil and place an equal amount in the center of 4 patties. Cover
    with the remaining patties and crimp the edges closed.
  3. Heat 2 teaspoons oil
    in a large nonstick skillet over medium heat (see Grilling Variation). Add
    burgers and cook, turning once, until an instant-read thermometer inserted in
    the center registers 165°F, eight to 10 minutes total.
  4. Warm the marinara on
    the stove. To assemble the burgers, spread 3 tablespoons of marinara on each
    toasted focaccia, top with a burger, about three more tablespoons of marinara
    and one tablespoon of the remaining cheese.
  5. Grilling Variation:
    To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack
    (see Tip). Grill the patties, turning once, until an instant-read thermometer
    inserted in the center registers 165°F, eight to 10 minutes total.

10. Cheese Cauliflower Enchiladas

From Your Lighter Side



  • 1 16 oz bag frozen cauliflower, thawed, drained and
    diced/processed (about 3 cups)
  • 3 eggs
  • 3 cups mozzarella or Monterey jack cheese

Enchilada Sauce:

  • 1/2 cup onion, chopped
  • 2 large cloves garlic, chopped and crushed
  • 1 Tbsp chili powder
  • 4 Tbsp oil of your choice
  • 1 tsp oregano
  • 2 tsp cumin
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 cup pizza sauce (or tomato sauce)
  • 2 cups Cheddar Cheese, shredded
  • 2 cups Pepper Jack or Monterey Jack, shredded

For enchilada shells:

  1. Preheat oven to 450 degrees F.
  2. Mix cauliflower, eggs and cheese. On two greased cookie
    sheets, drop dough by scant 1/3 cup, to form 12-6” rounds. Bake one pan at a
    time for 12-14 minutes or until edges have browned slightly and crust has
    slightly golden hue. Let cool on pan. Once shells have cooled, carefully loosen
    them from the pan and let set.

For enchiladas:

  1. Preheat oven to 350 degrees F.
  2. Cook and stir onion, garlic and chili powder in 4 Tbsp oil
    in a pan on the stove over medium heat, until onion is tender, about 5 minutes.
    Add oregano, cumin, salt, pepper and tomato sauce. Stir until sauce is heated.
  3. Mix cheeses.
  4. Take each shell and dip into heated enchilada sauce and then
    place golden-side up into an ungreased 9X13” casserole pan. Add ¼ cup Monterey
    Jack or a mix of Cheddar Jack cheese in each shell. Roll and place seam-side
    down in pan until all shells have been used. Top with remaining enchilada sauce
    and cheese. Bake for 20 minutes, or until cheese is bubbly and golden.
  5. Pour remaining tomato mixture over enchiladas, and top with
    the rest of the cheese. Bake uncovered for 20 minutes, or until cheese is
  6. Optional: Top with shredded lettuce, olives and chopped,
    fresh tomato.