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Low-carb - 3 recipes

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Zoodles are a great pasta substitute and taste absolutely delicious when you add lemon, cheese, red pepper flakes, ...

  • 6 zucchini
  • 2 chicken breasts (about 15 oz / 425 gr), cut into 1-inch cubes
  • 4 tablespoons fresh parsley, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 clove garlic, minced
  • 3 tablespoons olive oil, divided
  • Juice of 1 lemon
  • 1 teaspoon fine grain salt
  • Ground black pepper to taste
  • Grated parmesan cheese (optional)
  • Pinch of red pepper flakes (optional)
4.2/5 (60 Votes)

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In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat

  • 3 tablespoons vegetable oil
  • 2 eggs, beaten
  • 3 medium peeled carrots, julienne peeled or spiralized (2 cups)
  • 2 medium zucchini, julienne peeled or spiralized (2 cups)
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 20 oz boneless skinless chicken thighs, cut into bite-size pieces
  • 6 green onions, whites and greens separated, sliced on the bias
  • 2 tablespoons packed brown sugar
  • 1 tablespoon soy sauce
  • 1/4 cup chopped peanuts
  • 1/4 1/4
  • cup chopped fresh cilantro leaves
  • 2 2
  • tablespoons chopped fresh mint leaves
  • 1 1
  • lime, cut into wedges
4/5 (4 Votes)

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8 servings

  • Enchilada Sauce:
  • 24 oz tomato sauce
  • 2 tsp taco seasoning
  • I tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Chicken:
  • 1.5 PD skinless breast
  • 1/2 taco seasoning
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Casserole:
  • 3 large zucchini, cut lengthwise in 1/8" thick pieces
  • 3 Tbs quinoa, uncooked and divided
  • 1.5 cups (6 oz) shredded cheese (moz, cheddar, etc)
  • .5-1 jalapeño pepper seeded and diced
0/5 (0 Votes)

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Chicken Zucchini Enchilada Casserole Lemon Garlic Chicken Zoodles