7 Low-Carb Veggie Dinners

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For healthy eaters, there are a wide variety of healthy recipes you can now prepare and cook for dinner. Here are 7 low-carb veggie dinners you can bookmark to prepare and cook for your next dinner!

1. Cauliflower Fried Rice

Ingredients:

• 1 head cauliflower
• 1/2 onion (diced)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 green bell pepper (diced)
• 1 cup mushrooms (sliced)
• 2 tsp salt
• 1 tsp pepper
• 3 eggs
• 1 tbsp sesame oil

Instructions:

This recipe makes for four servings.

Push cauliflower in a food processor until it becomes the size of rice.
Set aside.

Set a large frying pan over medium-high heat.
Add 1 tbsp sesame oil.
Add vegetables – onion, mushrooms, red, yellow, and green bell pepper.
Season with salt pepper.
Stir and cook until soft.
Add riced cauliflower from earlier and mix until well combined.
Add three eggs.
Mix well.
Remove from the heat and transfer to a bowl or plate.
Serve and enjoy!




2. Zucchini Ravioli

Ingredients:

• 2 zucchini (thinly sliced strips)
• Olive oil (for frying)
• 2 garlic cloves (chopped)
• 2 cups spinach (chopped)
• Salt and pepper to taste

• 1 cup ricotta
• 2 tbsp basil
• Salt and pepper to taste

• 1 cup marinara sauce
• 1/2 cup mozzarella

Instructions:

This recipe makes for two servings.

Set a frying pan over medium-high heat.
Drizzle olive oil.
Saute chopped garlic.
Add 2 cups of chopped spinach.
Season with salt and pepper to taste.
Stir and cook until spinach is wilted.
Remove from the heat and transfer to a mixing bowl.
Add 1 cup ricotta and 2 tbsp basil.
Season with salt and pepper.
Mix until well combined.

Layer 2 zucchini strips vertically and two strips horizontally, creating a cross.
Scoop a spinach mixture and place in the center.
Fold up the zucchini strips to secure the mixture.
Do this with the remaining zucchini strips and spinach mixture.
In a baking dish, spread evenly 1 cup of marinara sauce.
Place the zucchini raviolis.
Sprinkle mozzarella cheese.
Bake in a preheated oven for 15-20 minutes at 425 F.
Once done, remove from the oven and transfer to a plate.
Serve and enjoy!

3. Rainbow Veggie Cauliflower Pizza

Ingredients:

• 1 head cauliflower
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp garlic powder
• 1/4 tsp cracked red pepper
• 1/2 tsp salt
• 1/4 cup vegetarian parmesan (shredded)
• 1 egg
• Marinara sauce
• Low-fat mozzarella cheese (shredded)
• Sun-dried tomatoes
• Orange and yellow bell peppers (sliced)
• 3 oz baby spinach (chopped)
• 1/4 red onion (chopped)

Instructions:

This recipe makes for six servings.

Grind into rice-like size a head of cauliflower in a food processor.
Transfer riced cauliflower to a microwavable bowl.
Microwave for 4 minutes at high temperature.
Once done, transfer it to a clean dishcloth.
Wrap it around and squeeze for excess liquid.
Put cauliflower in a mixing bowl.
Add seasonings – oregano, basil, garlic powder, cracked red pepper, and salt.
Add 1/4 cup of shredded vegetarian parmesan and one egg.
Mix until well combined.
Transfer this mixture into a parchment-lined baking tray.
Form it into a round crust.
Bake in a preheated oven for 8-10 minutes at 450 F.
Once done, remove from the oven.
Spread marinara on the crust.
Sprinkle low-fat mozzarella.
Top it off with sun-dried tomatoes, sliced orange and yellow bell pepper, chopped baby spinach, and chopped onion.
Bake for 8-10 minutes at 450 F.
Remove from the oven and cut into slices.
Serve and enjoy!

4. Baked Ratatouille

Ingredients:

For the vegetables:

• 2 eggplants (sliced)
• 6 Roma tomatoes (sliced)
• 2 yellow squash (sliced)
• 2 zucchini (sliced)

For the sauce:

• 1 onion (chopped)
• 4 garlic cloves (chopped)
• 1 yellow bell pepper (chopped)
• 1 red bell pepper (chopped)
• Salt and pepper to taste
• 2 tbsp olive oil
• 28 oz crushed tomatoes
• 2 tbsp fresh basil (chopped)

For the herb seasoning:

• 2 tbsp fresh basil (chopped)
• 1 tsp garlic (finely chopped)
• 2 tbsp fresh parsley (finely chopped)
• 2 tsp fresh thyme
• Salt and pepper to taste
• 4 tbsp olive oil

Instructions:

This recipe makes for eight servings.

For the vegetables:

Slice all vegetables into thin round slices or around 1 mm thin round slices.
Set aside.

For the sauce:

Set a large ovenproof skillet over medium-high heat.
Heat 2 tbsp olive oil.
Saute chopped onion and garlic cloves until onion softens.
Add chopped bell peppers and season with salt and pepper to taste.
Stir and cook until soft.
Add 28 oz crushed tomatoes and 2 tbsp fresh basil.
Stir until well combined.
Switch off the heat and smoothen the surface of the sauce.

Add the sliced vegetables in an alternating pattern.
For example: Eggplant, tomato, squash, the zucchini.
Start from the outer edge working into the center of the pan.
Season with salt and pepper.

For the herb seasoning:

Mix 2 tbsp chopped fresh basil, 1 tsp chopped garlic, 2 tbsp chopped fresh parsley, 2 tsp fresh thyme, and 4 tbsp olive oil.
Season with salt and pepper.

Drizzle herb seasoning on top of the sliced vegetables.
Cover with foil.
Bake in a preheated oven for 1 hour at 375 F.
Forty minutes into baking, remove the foil.
Bake again for 20 minutes.
Remove from the oven.
Serve as a main course or a side dish with toasted wheat bread.
Enjoy!

5. Broccoli Cheddar Quiche

Ingredients:

For the broccoli crust:

• 2 cups broccoli (minced)
• 3 cups potatoes (shredded)
• 1 cup cheddar cheese (shredded)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp olive oil

For the broccoli filling:

• 6 eggs
• 1 cup broccoli (cut into pieces)
• 1 tomato (diced)
• 1 onion (diced)
• 1/2 cup cheddar cheese (shredded)
• 2 tbsp cream
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions:

This recipe makes for eight servings.

For the broccoli crust:

In a large mixing bowl, mix 2 cups minced broccoli, 3 cups shredded potatoes, and 1 cup shredded cheddar cheese.
Season with salt and pepper to taste.
Mix until well combined.
In a nonstick 9-inch tart pan, lightly grease with olive oil.
Pour broccoli mixture.
Use a measuring cup and press the mixture evenly into the tart pan and along its sides to make a crust.
Bake in a preheated oven for 45 minutes at 350 F.

For the broccoli filling:

In another bowl, mix six eggs, one cup broccoli pieces, one diced tomato, one diced onion, 1/2 cup shredded cheddar cheese, and 2 tbsp cream.
Season with salt and pepper to taste.
Mix until well combined.

Once the broccoli crust is cooked, get it out from the oven.
Pour broccoli filling into the baked crust.
Spread it evenly.
Bake for 25 minutes at 350 F.
Remove from the oven and let it cool.
Serve and enjoy!

6. Cauliflower Tacos

Ingredients:

• 3 cups cauliflower head
• Pinch of salt to taste

• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp oregano
• Pinch of pepper to taste
• 2 eggs
• 1/2 lime juice
• Your preferred fillings for the taco

Instructions:

This recipe makes for two servings.

Put 3 cups of cauliflower head into a food processor.
Push it until riced.
Transfer to a microwavable bowl.
Add salt to taste.
Microwave for 4 minutes.
Remove from the microwave and put riced cauliflower in a clean dishcloth.
Squeeze for excess liquid.
Transfer to a mixing bowl.
Add seasonings – paprika, chili powder, oregano, and a pinch of pepper.
Add 2 eggs and 1/2 lime juice.
Mix until well combined.

Prepare a parchment-lined baking sheet.
Scoop from the mixture and press on the baking sheet, creating a taco.
Do this with the remaining mixture.
It should make six tacos.
Bake in a preheated oven for 20 minutes at 375 F.
Halfway through, flip on the other side.
Remove from the oven.
Fill cauliflower tacos with your preferred fillings.
Serve and enjoy!

7. Cauliflower Grilled Cheese

Ingredients:

• 1 cauliflower
• Pinch of salt

• 2 eggs
• 1/2 cup vegetarian parmesan cheese (grated)
• 1/4 cup basil (chopped)
• 1 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp red pepper flakes
• Cheese slice (your preference)

Instructions:

This recipe makes for two servings.

Grate 1 cauliflower over a large mixing bowl.
Add a pinch of salt.
Mix well and leave for 20 minutes.
Transfer cauliflower mixture on a clean dishcloth.
Squeeze for excess liquid.
Add back into the bowl.
Add two eggs, 1/2 cup grated vegetarian parmesan cheese, 1/4 cup chopped basil, 1 tsp garlic powder, 1 tsp oregano, and 1/2 tsp red pepper flakes.
Mix until well combined.

Set a skillet or nonstick frying pan over medium-low heat.
Scoop from the cauliflower mixture and form into sandwich-like shapes.
Fry for 10 minutes on each side.
Add a cheese slice as a topping or filling for the “sandwich.”
Cook for a few minutes until cheese melts.
Serve and enjoy!

7 Low-Carb Veggie Dinners
Images – https://www.youtube.com/watch?v=oekdGwoMWYI



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