\nElevate your backyard BBQ with these flavorful skewers, perfect for a quick and easy dinner or party appetizer. A combination of juicy chicken, zesty lemon, and aromatic garlic will surely impress.<\/p>\n
The sun is shining, the grill is fired up, and it’s time to break out the lighter, brighter flavors of summer. But just because you’re cutting back on carbs doesn’t mean you have to sacrifice taste or variety. In fact, many of the best low-carb summer recipes are also some of the most refreshing and flavorful.<\/p>\n
In this article, we’ll be sharing 20 mouth-watering low-carb summer recipes that are perfect for grilling up a storm. From savory skewers to zesty salads, and from seafood to meat and veggies, there’s something on this list for everyone. So grab your apron, fire up the grill, and get ready to indulge in some seriously delicious and healthy eats.<\/p>\n
\nElevate your backyard BBQ with these flavorful skewers, perfect for a quick and easy dinner or party appetizer. A combination of juicy chicken, zesty lemon, and aromatic garlic will surely impress.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breast, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 16-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium-sized zucchinis Instructions:<\/strong><\/p>\n 1. Preheat a spiralizer or mandoline to create zucchini noodles. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large bell peppers, any color Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 salmon fillets (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/p>\n – 4 ripe avocados Instructions:<\/p>\n 1. Cut the avocados in half and remove the pit. Cooking Time:<\/strong> Ingredients:<\/strong><\/p>\n – 2 pounds boneless pork shoulder Instructions:<\/strong><\/p>\n 1. Preheat oven to 275\u00b0F (135\u00b0C). Cooking Time:<\/strong> 8-10 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 250g halloumi cheese, sliced into 1-inch thick pieces Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large cucumbers, peeled and chopped Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine cucumber, avocado, yogurt, lemon juice, and salt. Blend until smooth. Cooking Time:<\/strong> 10-15 minutes (including chilling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound fresh asparagus spears Instructions:<\/strong><\/p>\n 1. Preheat your oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium eggplants, sliced into 1\/2-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 medium zucchinis Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup chia seeds Instructions:<\/strong><\/p>\n 1. In a small bowl, mix chia seeds and almond milk. Let it sit for 5-10 minutes to allow the chia seeds to absorb. Cooking Time:<\/strong> 2 hours (or overnight)<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large portobello mushrooms, stems removed and caps sliced into 1-inch thick patties Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 ripe avocado, diced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine diced avocado and shrimp. Cooking Time:<\/strong> 30 minutes (excluding marinating time)<\/p>\n Ingredients:<\/strong><\/p>\n – 4 cod fillets (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (14 oz) full-fat coconut milk Instructions:<\/strong><\/p>\n 1. In a blender, combine coconut milk, lime juice, and granulated sweetener. Blend until smooth. Cooking Time:<\/strong> None (frozen)<\/p>\n Yield: 6-8 popsicles<\/p>\n Beat the heat with these refreshing low-carb summer recipes perfect for grilling. From savory to sweet, these dishes are sure to please. Try Grilled Lemon Garlic Chicken Skewers, Zucchini Noodles with Avocado Pesto, or Cauliflower Rice Stuffed Peppers. Or, indulge in sweet treats like Summer Berry Chia Pudding or Low Carb Coconut Lime Popsicles. With a variety of options, you’ll never get bored. Whether you’re a meat-lover or a veggie enthusiast, there’s something for everyone on this list.<\/p>\n","protected":false},"excerpt":{"rendered":" The sun is shining, the grill is fired up, and it’s time to break out the lighter, brighter flavors of summer. But just because you’re cutting back on carbs doesn’t mean you have to sacrifice taste or variety. In fact, many of the best low-carb summer recipes are also some of the most refreshing and … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":15703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-15800","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15800","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=15800"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15800\/revisions"}],"predecessor-version":[{"id":15801,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15800\/revisions\/15801"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/15703"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=15800"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=15800"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=15800"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/4 cup freshly squeezed lemon juice
\n– 3 cloves garlic, minced
\n– 2 tablespoons olive oil
\n– 1 teaspoon dried oregano
\n– Salt and pepper to taste
\n– 10 bamboo skewers<\/p>\n
\n2. In a large bowl, whisk together lemon juice, garlic, olive oil, and oregano.
\n3. Add chicken pieces to the marinade; toss to coat. Let sit for at least 30 minutes or up to 2 hours in the refrigerator.
\n4. Thread marinated chicken onto skewers, leaving a small space between each piece.
\n5. Season with salt and pepper to taste.
\n6. Grill skewers for 8-10 minutes per side, or until cooked through.<\/p>\nZucchini Noodles with Avocado Pesto<\/h2>\n
\nA creamy and refreshing twist on traditional pasta dishes, this recipe combines the natural sweetness of zucchini noodles with the richness of avocado pesto.<\/p>\n
\n– 1 ripe avocado
\n– 1\/4 cup freshly grated Parmesan cheese
\n– 2 cloves garlic, minced
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. In a blender or food processor, combine avocado, Parmesan cheese, garlic, and lemon juice. Blend until smooth and creamy.
\n3. Cook the zucchini noodles in boiling water for 3-5 minutes, or until tender but still slightly firm.
\n4. Drain the noodles and toss with the avocado pesto sauce.
\n5. Season with salt and pepper to taste.<\/p>\nCauliflower Rice Stuffed Peppers<\/h2>\n
\nTransform traditional stuffed peppers with a nutritious twist using cauliflower rice! This recipe is perfect for a quick and easy weeknight dinner.<\/p>\n
\n– 1 head of cauliflower
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup grated cheddar cheese (optional)
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Rinse the peppers and remove seeds and membranes. Place them in a baking dish.
\n3. Pulse the cauliflower in a food processor until it resembles rice.
\n4. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
\n5. Add the cauliflower “rice” to the skillet and cook for an additional 2-3 minutes or until lightly browned.
\n6. Stuff each pepper with the cauliflower mixture, topping with cheese (if using).
\n7. Cover the baking dish with aluminum foil and bake for 25 minutes.
\n8. Remove the foil and continue baking for an additional 10-15 minutes, or until peppers are tender.<\/p>\nGreek Salad with Grilled Shrimp<\/h2>\n
\nA refreshing twist on a classic, this recipe combines succulent grilled shrimp with the flavors of Greece in a hearty salad. Perfect for a light and satisfying meal or as a side dish.<\/p>\n
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup red wine vinegar
\n– 1\/4 cup lemon juice
\n– Salt and pepper to taste
\n– 4 cups mixed greens (romaine, arugula, etc.)
\n– 1 cup cherry tomatoes, halved
\n– 1\/2 cup Kalamata olives, pitted
\n– 1\/4 cup crumbled feta cheese
\n– 1 tablespoon chopped fresh parsley<\/p>\n
\n2. In a small bowl, whisk together olive oil, garlic, red wine vinegar, and lemon juice. Brush mixture on shrimp during last minute of grilling.
\n3. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
\n4. In a large bowl, combine mixed greens, cherry tomatoes, olives, feta cheese, and grilled shrimp.
\n5. Sprinkle with parsley and serve immediately.<\/p>\nSpicy Grilled Salmon with Mango Salsa<\/h2>\n
\nElevate your grilling game with this flavorful combination of spicy grilled salmon and sweet mango salsa!<\/p>\n
\n– 1\/4 cup chili flakes
\n– 2 tbsp olive oil
\n– 2 tbsp lime juice
\n– 1 tsp honey
\n– Salt and pepper to taste
\n– Fresh mango, diced (about 2 cups)
\n– Red onion, diced (about 1 cup)
\n– Cilantro, chopped (about 1\/4 cup)
\n– Lime wedges, for serving<\/p>\n
\n2. In a small bowl, mix together chili flakes, olive oil, lime juice, and honey.
\n3. Place salmon fillets in the mixture and coat evenly; season with salt and pepper.
\n4. Grill salmon for 4-5 minutes per side, or until cooked through.
\n5. Meanwhile, combine mango, red onion, and cilantro in a bowl; squeeze lime juice over top.
\n6. Serve grilled salmon with mango salsa spooned on top. Garnish with additional cilantro and lime wedges if desired.<\/p>\nCaprese Stuffed Avocados<\/h2>\n
\nCaprese Stuffed Avocados Recipe Summary:
\nElevate your snack game with this simple yet elegant recipe that combines the creamy richness of avocado with the flavors of Italy.<\/p>\n
\n– 1 cup cherry tomatoes, halved
\n– 8 oz fresh mozzarella cheese, sliced
\n– 2 tbsp extra-virgin olive oil
\n– Salt and pepper to taste
\n– Fresh basil leaves for garnish<\/p>\n
\n2. In a small bowl, whisk together olive oil, salt, and pepper.
\n3. Brush the cut side of each avocado with the olive oil mixture.
\n4. Stuff each avocado half with a halved cherry tomato, a slice of mozzarella cheese, and a few fresh basil leaves.
\n5. Serve immediately, garnished with additional basil if desired.<\/p>\n
\nNo cooking required! Simply assemble the ingredients and serve.<\/p>\nLow Carb BBQ Pulled Pork Lettuce Wraps<\/h2>\n
\nSavor the flavors of tender pulled pork wrapped in crisp lettuce leaves, without the guilt of extra carbs. This recipe is a twist on traditional pulled pork sandwiches, using lettuce wraps instead of bread.<\/p>\n
\n– 1\/4 cup BBQ sauce (low-carb or sugar-free)
\n– 1\/4 cup chicken broth
\n– 2 tablespoons brown mustard
\n– 1 teaspoon smoked paprika
\n– Salt and pepper, to taste
\n– Lettuce leaves ( Romaine or Iceberg work well)<\/p>\n
\n2. In a small bowl, mix together BBQ sauce, chicken broth, brown mustard, smoked paprika, salt, and pepper.
\n3. Place the pork shoulder in a large Dutch oven or slow cooker. Pour the BBQ mixture over the pork.
\n4. Cook for 8-10 hours or until the pork is tender and easily shreds with a fork.
\n5. Shred the pork with two forks and stir to coat with the remaining sauce.
\n6. Assemble the lettuce wraps by placing a portion of the pulled pork onto a leaf, followed by any desired toppings (such as avocado, tomato, or pickles).<\/p>\nGrilled Halloumi and Vegetable Kebabs<\/h2>\n
\nA flavorful and colorful kebab recipe that combines the salty tang of halloumi cheese with the sweetness of roasted vegetables.<\/p>\n
\n– 1 red bell pepper, seeded and cut into large chunks
\n– 1 yellow bell pepper, seeded and cut into large chunks
\n– 1 onion, peeled and cut into large wedges
\n– 2 cloves of garlic, minced
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Thread halloumi, bell peppers, onion, and garlic onto skewers, leaving a small space between each piece.
\n3. Brush with olive oil and season with salt and pepper.
\n4. Grill for 8-10 minutes, turning occasionally, until vegetables are tender and halloumi is golden brown.
\n5. Serve hot, garnished with chopped parsley if desired.<\/p>\nChilled Cucumber and Avocado Soup<\/h2>\n
\nBeat the heat with this refreshing soup that combines the cooling flavors of cucumber and avocado. This light and creamy treat is perfect for a summer evening or a hot day.<\/p>\n
\n– 1 ripe avocado, diced
\n– 1\/4 cup plain Greek yogurt
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1\/2 teaspoon salt
\n– 3 cups water
\n– Fresh dill or parsley for garnish (optional)<\/p>\n
\n2. Add the water and blend until well combined.
\n3. Refrigerate for at least 30 minutes to allow flavors to meld.
\n4. Taste and adjust seasoning as needed.
\n5. Serve chilled, garnished with fresh herbs if desired.<\/p>\nBacon-Wrapped Asparagus Bundles<\/h2>\n
\nElevate your meals with this simple yet impressive recipe that combines the savory flavor of bacon with the tender crunch of asparagus. Perfect for special occasions or everyday dinner, these bundles are sure to please!<\/p>\n
\n– 6 slices of thick-cut bacon, cut in half
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Cut the asparagus into bundles of 3-4 spears each.
\n3. Wrap each asparagus bundle with a half-slice of bacon, securing it with a toothpick if needed.
\n4. Place the bacon-wrapped asparagus on a baking sheet lined with parchment paper.
\n5. Drizzle with olive oil and season with salt and pepper to taste.
\n6. Bake for 15-20 minutes or until the bacon is crispy and the asparagus is tender.<\/p>\nJalape\u00f1o Popper Stuffed Chicken<\/h2>\n
\nExperience a flavorful twist on traditional chicken with this spicy and savory recipe.<\/p>\n
\n– 1 cup cream cheese, softened
\n– 1\/2 cup chopped jalape\u00f1os
\n– 1\/2 cup shredded cheddar cheese
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a medium bowl, mix together cream cheese, chopped jalape\u00f1os, and shredded cheddar cheese until well combined.
\n3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the jalape\u00f1o mixture, dividing it evenly among the four breasts.
\n4. Drizzle olive oil over the stuffed chicken and season with salt and pepper to taste.
\n5. Place the stuffed chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.<\/p>\nGrilled Eggplant with Feta and Herbs<\/h2>\n
\nThis Mediterranean-inspired dish combines the rich flavor of grilled eggplant with the tanginess of feta cheese and a sprinkle of fresh herbs. Perfect for a quick summer dinner or as a side dish.<\/p>\n
\n– 1\/4 cup crumbled feta cheese
\n– 2 tbsp olive oil
\n– 2 tbsp chopped fresh oregano
\n– 2 tbsp chopped fresh parsley
\n– Salt and pepper to taste<\/p>\n
\n2. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
\n3. Grill eggplant for 3-4 minutes per side, or until tender and slightly charred.
\n4. In a small bowl, mix together feta cheese, oregano, and parsley.
\n5. Once eggplant is cooked, top each slice with the feta mixture and serve immediately.<\/p>\nLow Carb Taco Stuffed Zucchini Boats<\/h2>\n
\nA flavorful twist on traditional tacos, these zucchini boats are filled with a delicious mixture of taco meat, cheese, and veggies.<\/p>\n
\n– 1 lb ground beef (90% lean)
\n– 1\/2 cup chopped onion
\n– 1\/2 cup chopped bell pepper
\n– 2 cloves garlic, minced
\n– 1 packet of taco seasoning
\n– 8 oz shredded cheddar cheese
\n– 1\/4 cup chopped fresh cilantro
\n– Salt and pepper to taste
\n– Optional toppings: sour cream, salsa, avocado<\/p>\n
\n2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1\/4 inch thick.
\n3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
\n4. Add the chopped onion, bell pepper, and garlic to the skillet and cook until the vegetables are tender.
\n5. Stir in the taco seasoning and season with salt and pepper to taste.
\n6. Stuff each zucchini boat with the taco meat mixture and top with shredded cheese.
\n7. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes, or until the cheese is melted and bubbly.<\/p>\nGarlic Butter Grilled Scallops<\/h2>\n
\nA simple yet impressive seafood dish that’s perfect for a weeknight dinner or a special occasion. This recipe combines the sweetness of scallops with the pungency of garlic and the richness of butter.<\/p>\n
\n– 4 cloves of garlic, minced
\n– 2 tablespoons unsalted butter, softened
\n– 1 tablespoon freshly squeezed lemon juice
\n– Salt and pepper to taste
\n– Fresh parsley or chives for garnish (optional)<\/p>\n
\n2. In a small bowl, mix together garlic and butter until well combined.
\n3. Brush both sides of the scallops with the garlic butter mixture.
\n4. Season with salt and pepper to taste.
\n5. Grill scallops for 2-3 minutes per side, or until they’re cooked through and slightly charred.
\n6. Serve immediately, garnished with parsley or chives if desired.<\/p>\nSummer Berry Chia Pudding<\/h2>\n
\nRevive your summer vibes with this refreshing chia pudding recipe, infused with the sweetness of mixed berries and a hint of vanilla.<\/p>\n
\n– 1 cup unsweetened almond milk
\n– 1 tablespoon honey
\n– 1\/4 teaspoon vanilla extract
\n– 1\/2 cup mixed summer berries (strawberries, blueberries, raspberries)
\n– Pinch of salt<\/p>\n
\n2. Add honey, vanilla extract, and salt to the mixture. Stir well to combine.
\n3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight.
\n4. Just before serving, gently stir in mixed summer berries.
\n5. Spoon the pudding into individual servings and garnish with additional berries if desired.<\/p>\nGrilled Portobello Mushroom Burgers<\/h2>\n
\nElevate your burger game with this simple yet impressive recipe that combines the earthy flavor of portobello mushrooms with a hint of smokiness from the grill.<\/p>\n
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1 teaspoon Worcestershire sauce
\n– 1 teaspoon salt
\n– 1\/2 teaspoon black pepper
\n– 4 hamburger buns
\n– Optional toppings: lettuce, tomato, red onion, Swiss cheese<\/p>\n
\n2. In a small bowl, whisk together olive oil, garlic, Worcestershire sauce, salt, and pepper.
\n3. Brush the mixture evenly onto both sides of the mushroom patties.
\n4. Grill mushrooms for 4-5 minutes per side, or until tender and slightly charred.
\n5. Assemble burgers by placing grilled mushrooms on hamburger buns and adding desired toppings.<\/p>\nAvocado and Shrimp Ceviche<\/h2>\n
\nThis refreshing Avocado and Shrimp Ceviche recipe combines the creaminess of ripe avocados with the succulent flavor of succulent shrimp, all perfectly balanced in a zesty marinade. Perfect for a light and revitalizing meal or snack.<\/p>\n
\n– 1 pound large shrimp, peeled and deveined
\n– 1\/2 cup freshly squeezed lime juice
\n– 1\/4 cup chopped fresh cilantro
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– Salt to taste<\/p>\n
\n2. Squeeze the lime juice over the mixture, making sure everything is coated.
\n3. Add chopped cilantro, jalape\u00f1o pepper, and salt to taste. Stir gently to combine.
\n4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
\n5. Serve chilled, garnished with additional cilantro if desired.<\/p>\nLemon Herb Grilled Cod<\/h2>\n
\nA bright and citrusy twist on traditional grilled fish, this recipe combines the flaky texture of cod with the zesty flavors of lemon and herbs.<\/p>\n
\n– 1\/4 cup freshly squeezed lemon juice
\n– 2 tbsp olive oil
\n– 2 tbsp chopped fresh parsley
\n– 2 tbsp chopped fresh dill
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together lemon juice, olive oil, parsley, dill, and garlic.
\n3. Place cod fillets on the grill and brush with the lemon-herb mixture.
\n4. Cook for 4-5 minutes per side, or until fish is cooked through and flakes easily with a fork.
\n5. Season with salt and pepper to taste.<\/p>\nSpinach and Feta Stuffed Chicken Breasts<\/h2>\n
\nElevate your weeknight dinner with this flavorful and easy-to-make recipe. Tender chicken breasts are stuffed with a mix of spinach, feta cheese, and herbs, resulting in a moist and savory dish.<\/p>\n
\n– 1 package frozen chopped spinach, thawed and drained
\n– 1\/2 cup crumbled feta cheese
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
\n3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
\n4. Stuff each breast with the spinach-feta mixture, dividing it evenly among the four breasts.
\n5. Drizzle the tops of the chicken breasts with olive oil and sprinkle with additional parsley if desired.
\n6. Bake for 25-30 minutes or until cooked through.<\/p>\nLow Carb Coconut Lime Popsicles<\/h2>\n
\nBeat the heat with these refreshing popsicles that combine the creamy richness of coconut with the zesty tartness of lime, all while keeping carbs in check.<\/p>\n
\n– 1\/2 cup freshly squeezed lime juice
\n– 1\/4 cup granulated sweetener (such as Swerve or Erythritol)
\n– 1\/2 teaspoon vanilla extract
\n– Ice cubes<\/p>\n
\n2. Stir in vanilla extract.
\n3. Pour the mixture into popsicle molds, leaving about 1\/4 inch of space at the top.
\n4. Add ice cubes to each mold to help freeze the mixture.
\n5. Place the molds in the freezer and let them set for at least 4 hours or overnight.
\n6. Once frozen, remove from molds and serve.<\/p>\nSummary<\/h2>\n