Easy 30-Minute Weeknight Dinners
Low Carb Recipes for Busy Evenings
Adopting a keto or low carb diet has become a popular choice for those seeking to improve their health and wellness. By significantly reducing carbohydrate intake and focusing on whole foods, healthy fats, and proteins, these diets can offer a wide range of benefits, from weight loss and enhanced energy levels to better mental clarity and improved blood sugar control.Whether you’re looking to shed a few pounds, stabilize your energy throughout the day, or manage a chronic condition, a low carb or keto lifestyle can be a powerful tool in achieving your health goals.
However, in today’s fast paced world, maintaining a healthy diet can be challenging, especially during busy weeknights. Low Carb Grocery is here to help you stick to your health goals without sacrificing time that is better spent with family and friends. Believe it or not, with a little planning and the right resources, it’s entirely possible to prepare nutritious, low carb meals in just thirty minutes!
This not only supports your health goals but also ensures you’re saving money on take-out and enjoying delicious dinners without spending hours in the kitchen.
The Benefits of Eating Low Carb
Integrating low carb meals into your diet can lead to specific benefits, such as:
- Blood Sugar Control – Reducing carbohydrate intake helps stabilize blood sugar levels.
- Weight Loss – Low carb diets can promote fat loss, especially around the abdomen.
- Reduced Appetite – High-protein and fat-rich foods increase satiety, leading to decreased calorie consumption.
- Enhanced Heart Health – A diet lower in refined carbs and sugars can improve cholesterol levels and reduce the risk of heart disease.
- Improved Mental Clarity – Reducing sugar intake can prevent energy crashes and improve cognitive function.
Easy Weekday Low Carb Recipes
To help you stay on track with your low carb or keto goals, we’ve compiled a full work weeks’ worth of quick and delicious meals. All can be made in 30 minutes or less! Where possible, ingredients from earlier meals can be repurposed to save prep time and minimize waste.
Monday: Garlic-Ginger Coconut Aminos Salmon with Crispy Sesame Leeks
Ingredients:
For the Salmon:
- 4 salmon fillets (skin on or off, as preferred)
- 3 tbsp coconut aminos
- 2 tbsp olive oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1/2 tsp red pepper flakes (optional, for heat)
For the Crispy Sesame Leeks:
- 2 leeks, cleaned and sliced into thin rings
- 2 tbsp almond flour
- 2 tbsp olive oil (for frying)
- 1 tsp sesame seeds
For Garnish:
- Lemon wedges
- Fresh cilantro or green onions, chopped
Instructions:
- Marinate the Salmon – In a small bowl, whisk together the coconut aminos, olive oil, grated ginger, minced garlic, sesame oil, and red pepper flakes. Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes (or up to 1 hour for more flavor).
- Prepare the Crispy Leeks – While the salmon is marinating, toss the sliced leeks in almond flour to coat evenly. Heat olive oil in a large skillet over medium heat. Add the leeks in a single layer and sauté for 4-5 minutes, stirring occasionally, until golden brown and crispy. Sprinkle with sesame seeds and set aside on a paper towel-lined plate to drain excess oil.
- Cook the Salmon – Preheat your oven to 375°F (190°C). Place the marinated salmon fillets on a parchment-lined baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork. For a slightly caramelized top, broil for an additional 1-2 minutes.
- Assemble and Serve – Top each salmon fillet with crispy sesame leeks, garnish with fresh cilantro or green onions, and serve with lemon wedges for a bright finish.
- Meal Prep Tip – Flake leftover salmon into a fresh salad with leafy greens, avocado, cucumbers, and a drizzle of sesame-lime dressing for an easy next-day meal.
Tuesday: Cheesy Portobello Chicken Cutlets with Broccoli
Ingredients:
For the Chicken Cutlets:
- 4 boneless, skinless chicken cutlets
- 3 tsp Crazy Mooskies gluten-free, no salt seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil (for cooking)
For the Vegetables and Toppings:
- 2 large Portobello mushrooms, sliced
- 2 cups broccoli florets
- 1 tbsp olive oil (for cooking)
- 1/2 cup Gruyere cheese, grated
Instructions:
- Season the Chicken Cutlets – In a small bowl, combine Crazy Mooskies seasoning, salt, and pepper. Season both sides of the chicken cutlets with this spice mixture. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets to the pan. Sauté the cutlets for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside.
- Cook the Mushrooms and Broccoli – In the same skillet, add another tablespoon of olive oil. Toss in the sliced Portobello mushrooms and broccoli florets. Sauté for about 5-6 minutes, stirring occasionally, until the mushrooms are tender, and the broccoli is bright green and slightly crispy on the edges. Season with a pinch of salt and pepper.
- Assemble and Broil – Preheat your oven’s broiler to high. Place the cooked chicken cutlets back into the skillet with the mushrooms and broccoli, making sure they are evenly distributed. Sprinkle the grated Gruyere cheese generously over the chicken and vegetables. Transfer the skillet to the oven and broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy – Once the cheese has melted, remove the skillet from the oven and serve the cheesy Portobello chicken cutlets with the sautéed mushrooms and broccoli. The melted Gruyere adds a rich, creamy texture that perfectly complements the savory chicken and vegetables.
- Meal Prep Tip – To save time later in the week, cook extra chicken cutlets and use them in fajitas! Simply slice the leftover chicken and toss it with bell peppers, onions, and your favorite fajita seasoning for a quick meal.
Wednesday: Garlic Butter Steak Bites with Zucchini Noodles
Ingredients:
For the Steak Bites:
- 1 lb steak (sirloin, ribeye, or your preferred cut), cut into bite-sized pieces
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp Hot Mamas spice blend
- Salt and black pepper, to taste
- Red pepper flakes, to taste (optional)
For the Zucchini Noodles:
- 2 large zucchinis, spiralized into noodles (or use a vegetable peeler for ribbons)
- 1 tbsp olive oil
- Salt and pepper, to taste
For Garnish:
- 1/4 cup freshly grated Parmesan cheese
- Fresh basil, chopped (for garnish)
Instructions:
- Prepare the Steak Bites – Heat a large skillet over medium-high heat. Season the steak pieces generously with Hot Mamas spice blend. Add 2 tablespoons of butter to the hot skillet, allowing it to melt and coat the bottom. Once the butter is melted, add the steak bites to the pan, making sure not to overcrowd them (you may need to cook in batches). Sauté the steak bites for about 3-5 minutes, stirring occasionally, until they are browned and cooked to your desired level of doneness. For a medium-rare steak, cook for about 3 minutes per side.
- Add Garlic and Red Pepper Flakes – Once the steak bites are cooked, add the minced garlic and red pepper flakes to the skillet. Stir everything together and cook for another 1-2 minutes, allowing the garlic to become fragrant and the steak to soak up the garlic-butter mixture.
- Prepare the Zucchini Noodles – While the steak is cooking, spiralize the zucchinis into noodles using a spiralizer or vegetable peeler. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes, just until tender but still al dente. Season with a pinch of salt and pepper to taste. You want the zucchini noodles to maintain their texture, so avoid overcooking.
- Combine and Serve – Add the zucchini noodles to the skillet with the steak bites, tossing them gently to combine. Let everything cook together for another 1-2 minutes, allowing the steak juices to flavor the noodles. Remove from heat.
- Top and Garnish – Plate the steak and zucchini noodle mixture, then sprinkle with freshly grated Parmesan cheese and garnish with chopped fresh basil.
- Meal Prep Tip – If you have any leftover steak, it can be used for a quick and tasty taco bowl. Just add some lettuce, avocado, salsa, and a squeeze of lime for a delicious option utilizing leftovers!
Thursday: Baked Lemon Herb Salmon with Asparagus
Ingredients:
For the Salmon:
- 4 salmon fillets
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried dill (or fresh if preferred)
- 1 tsp fresh thyme (or ½ tsp dried)
- 4 tbsp True Citrus Lemon seasoning
- Salt, to taste
For the Asparagus:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the Oven – Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the Salmon – Place the salmon fillets on the prepared baking sheet. Drizzle the fillets with olive oil. Sprinkle with True Citrus Lemon seasoning, minced garlic, dill, thyme, salt, and pepper. Make sure the salmon is evenly coated with the seasonings.
- Prepare the Asparagus – On a separate section of the baking sheet, arrange the trimmed asparagus. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Bake the Salmon and Asparagus – Place the baking sheet in the oven. Bake for 12-15 minutes, or until the salmon is cooked through (the internal temperature should reach 145°F) and the asparagus is tender and slightly crispy at the tips.
- Serve and Enjoy – Once done, remove from the oven and serve the salmon fillets with the roasted asparagus on the side. If desired, garnish with additional lemon slices or fresh herbs.
Friday: Low Carb Chicken Fajitas
Ingredients:
- Leftover chicken from Tuesday
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 tbsp olive oil
- 1 tbsp sugar-free taco seasoning
- Low-carb tortillas
Instructions:
- Sauté the Vegetables – Heat olive oil in a skillet over medium heat. Add the sliced bell peppers and onions, and sauté for about 5-6 minutes until they are tender and slightly caramelized.
- Reheat the Chicken – Add the leftover chicken to the skillet and sprinkle with taco seasoning. Stir everything together and cook for another 2-3 minutes, allowing the flavors to combine and the chicken to warm through.
- Assemble and Serve – Warm the low-carb tortillas and fill them with the chicken and vegetable mixture. Top with your favorite toppings, such as avocado, salsa, or sour cream, and enjoy!
Make Every Weeknight Meal Healthy and Easy
By making a few tweaks to your dinner habits, you can enjoy delicious, low-carb meals that align with your health goals without sacrificing flavor. These recipes can also be easily adjusted to suit your personal preferences or dietary needs, making it simple to stick with a low-carb lifestyle in the long run. So, next time you’re looking for a fast and healthy dinner option, try one of these low-carb meal ideas. Your taste buds—and your body—will thank you!
With Low Carb Grocery by your side, you have access to the best low-carb products to make your meals even easier and more enjoyable. Did you know that Low Carb Grocery offers free Canada-wide shipping on all orders over $99? So, why not stock your pantry today to make healthy and delicious weeknight meals easier than ever.
Explore more low carb recipes here.
Low Carb Grocery is Canadian
Explore the wide range of Canadian keto and low carb brands and products available at Low Carb Grocery. It’s our goal to make finding and ordering your favourite items simple and help you stick to your diet without feeling restricted by what you find at your local grocery store. With mindful choices and a little bit of preparation, you can enjoy delicious, satisfying snacks and meals that fuel your workday and support your health goals. And best of all, you can feel good that we are a fully owned and operated Canadian company that supports dozens and dozens of small, Canadian companies.
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