Pumpkin Soup With Sage
Pumpkin Soup with Sage is a delightful, creamy dish that perfectly embodies the flavors of fall while remaining low-carb. This hearty soup combines the earthiness of pumpkin with fragrant sage, creating a warming and satisfying meal that is both nutritious and delicious. Perfect for a chilly evening, this soup can be vegan-friendly and is sure to impress your family or guests.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Vegetable broth | 2 cups |
| Coconut milk | 1 cup |
| Fresh sage leaves | 1/4 cup, chopped |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Optional: Nutmeg | a pinch |
Cooking Steps:
- In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent.
- Add the minced garlic and chopped sage, cooking for an additional 1-2 minutes until fragrant.
- Stir in the pumpkin puree and vegetable broth; bring to a simmer and cook for about 10 minutes.
- Add the coconut milk, salt, pepper, and nutmeg (if using), and blend the mixture until smooth using an immersion blender or a regular blender.
- Heat through for a few more minutes, taste, and adjust seasonings as needed before serving. Enjoy your delicious, low-carb pumpkin soup!
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Sheet Pan Lemon Herb Chicken and Brussels Sprouts
Sheet Pan Lemon Herb Chicken and Brussels Sprouts is a wholesome, low-carb dish perfect for a busy fall evening. This one-pan meal features juicy chicken thighs marinated in zesty lemon and herbs, paired with roasted Brussels sprouts that lend a delightful crunch. It’s easy to prepare and cleanup is a breeze, making it an excellent choice for a nutritious dinner.
| Ingredients | Quantity |
|---|---|
| Chicken thighs | 4, bone-in |
| Brussels sprouts | 1 lb, halved |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Lemon slices | 1 lemon, sliced |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, combine olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper; mix well.
- Place the chicken thighs on a sheet pan and pour the marinade over them, tossing to coat. Arrange the Brussels sprouts around the chicken and drizzle with a little more olive oil and season with salt and pepper.
- Lay lemon slices over the chicken and vegetables.
- Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the Brussels sprouts are tender and caramelized. Serve warm. Enjoy your flavorful, low-carb dinner!
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Beef and Butternut Squash Stew
Beef and Butternut Squash Stew is a hearty, low-carb meal that captures the essence of fall with its rich flavors and comforting warmth. This stew combines tender chunks of beef with the natural sweetness of butternut squash, rooted in a savory broth and accentuated with aromatic herbs and spices. It’s a perfect dish for chilly evenings, providing both nutrition and satisfaction.
| Ingredients | Quantity |
|---|---|
| Beef chuck, cubed | 2 lbs |
| Butternut squash, diced | 2 cups |
| Onion, chopped | 1 medium |
| Carrots, sliced | 2 medium |
| Celery, chopped | 2 stalks |
| Garlic, minced | 3 cloves |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add the cubed beef, seasoning with salt and pepper, and brown on all sides for about 5-7 minutes.
- Add the chopped onion, garlic, carrots, and celery; sauté until the vegetables are softened.
- Stir in the diced butternut squash, tomato paste, dried thyme, and dried rosemary; mix well.
- Pour in the beef broth, bringing to a boil before reducing the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender.
- Adjust seasoning to taste and serve warm. Enjoy your delicious, low-carb Beef and Butternut Squash Stew!
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Cauliflower Mash With Garlic and Parmesan
Cauliflower Mash with Garlic and Parmesan is a creamy and flavorful low-carb alternative to traditional mashed potatoes. This dish blends tender cauliflower with roasted garlic and rich Parmesan cheese, resulting in a delicious side that pairs well with any fall entree.
| Ingredients | Quantity |
|---|---|
| Cauliflower, chopped | 1 medium head |
| Garlic, whole | 4 cloves |
| Parmesan cheese, grated | 1/2 cup |
| Butter | 2 tablespoons |
| Heavy cream | 1/4 cup |
| Salt | to taste |
| Pepper | to taste |
| Olive oil | 1 tablespoon |
Cooking Steps:
- Preheat oven to 400°F (200°C). Drizzle olive oil over garlic cloves, wrap them in foil, and roast for about 20-25 minutes until soft.
- In a large pot, boil the chopped cauliflower in salted water for 10-12 minutes until tender. Drain well.
- In a mixing bowl, combine the drained cauliflower, roasted garlic (squeezed from their skins), butter, heavy cream, and Parmesan cheese. Blend until smooth.
- Season with salt and pepper to taste. Serve warm as a delightful low-carb side dish! Enjoy!
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Stuffed Bell Peppers With Ground Turkey
Stuffed Bell Peppers with Ground Turkey are a hearty and nutritious low-carb meal perfect for fall. These vibrant peppers are filled with a savory mixture of ground turkey, vegetables, and spices, creating a comforting dish that’s both flavorful and satisfying. It’s a great option for a family dinner or meal prep for the week ahead.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Ground turkey | 1 pound |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Tomato sauce | 1 cup |
| Italian seasoning | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
| Olive oil | 1 tablespoon |
| Shredded cheese (optional) | 1/2 cup |
Cooking Steps:
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft, then add ground turkey and cook until browned.
- Stir in the tomato sauce, Italian seasoning, salt, and pepper. Simmer for a few minutes.
- Fill each bell pepper with the turkey mixture and place them upright in a baking dish. Top with shredded cheese if desired.
- Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes until peppers are tender and cheese is melted. Serve warm! Enjoy!
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Zucchini Noodles With Pesto and Cherry Tomatoes
Zucchini Noodles with Pesto and Cherry Tomatoes is a fantastic low-carb alternative to traditional pasta, offering a fresh and vibrant dish perfect for the fall season. The combination of spiralized zucchini, aromatic basil pesto, and juicy cherry tomatoes creates a light yet satisfying meal that can be enjoyed as a side or main course.
| Ingredients | Quantity |
|---|---|
| Zucchini | 4 medium |
| Cherry tomatoes | 1 cup |
| Pesto sauce | 1/2 cup |
| Olive oil | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Salt | to taste |
| Pepper | to taste |
| Grated Parmesan cheese (optional) | 1/4 cup |
Cooking Steps:
- Use a spiralizer to create zucchini noodles from the zucchinis. Set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes and cook until they start to soften.
- Stir in the zucchini noodles and cook for 2-3 minutes until warmed through.
- Remove from heat, add pesto, and toss until the noodles are evenly coated. Season with salt and pepper to taste.
- Serve topped with grated Parmesan cheese if desired. Enjoy!
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Spicy Sausage and Kale Skillet
Spicy Sausage and Kale Skillet is a hearty and flavorful dish that combines the rich taste of sausage with the nutritious crunch of kale, making it ideal for a low-carb fall dinner. This one-pan meal is not only delicious but also quick to prepare, packed with protein and vitamins, perfect for a cozy evening.
| Ingredients | Quantity |
|---|---|
| Spicy Italian sausage | 1 pound (sliced) |
| Kale, chopped | 4 cups |
| Olive oil | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Red pepper flakes | 1 teaspoon |
| Chicken broth | 1 cup |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned.
- Add minced garlic and red pepper flakes; sauté until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Stir in the chopped kale and cover the skillet, cooking until the kale is wilted.
- Season with salt and pepper to taste before serving. Enjoy your flavorful dish!
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Roasted Pork Tenderloin With Apples
Roasted Pork Tenderloin with Apples is a delightful fall dish that combines the savory flavors of tender pork with the sweetness of roasted apples. This low-carb dinner is not only delicious but also simple to prepare, making it the perfect centerpiece for your autumn meals. The dish is packed with protein and is a great way to embrace the seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 pounds |
| Apples, sliced | 2 medium |
| Olive oil | 2 tablespoons |
| Fresh rosemary | 2 teaspoons (chopped) |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Balsamic vinegar | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet, heat olive oil over medium-high heat. Season the pork tenderloin with salt, pepper, and garlic powder.
- Sear the pork in the skillet for about 2-3 minutes on each side until golden brown.
- Add the sliced apples and chopped rosemary around the pork in the skillet.
- Drizzle with balsamic vinegar and transfer the skillet to the preheated oven.
- Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Let the pork rest for a few minutes before slicing and serving with the roasted apples. Enjoy!
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Creamy Mushroom and Spinach Chicken
Creamy Mushroom and Spinach Chicken is a rich and satisfying low-carb dish perfect for cozy fall evenings. This flavorful meal features tender chicken breasts cooked in a creamy sauce filled with earthy mushrooms and nutritious spinach. It’s an excellent choice for those looking for a hearty dinner without the carbs, while still embracing the comfort of fall flavors.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 4 (boneless, skinless) |
| Olive oil | 2 tablespoons |
| Mushrooms, sliced | 8 ounces |
| Fresh spinach | 4 cups |
| Heavy cream | 1 cup |
| Garlic, minced | 2 cloves |
| Parmesan cheese, grated | 1/2 cup |
| Salt | to taste |
| Pepper | to taste |
| Italian seasoning | 1 teaspoon |
Cooking Steps:
- In a skillet, heat olive oil over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning, then sear for 6-7 minutes on each side until cooked through. Remove and set aside.
- In the same skillet, add mushrooms and cook until golden brown. Add minced garlic and sauté for another minute until fragrant.
- Reduce heat and stir in the heavy cream, scraping up any brown bits from the pan. Add spinach and allow to wilt.
- Mix in the grated Parmesan cheese until melted and creamy.
- Return the chicken to the skillet, spooning the sauce over the top. Heat through for another 2 minutes.
- Serve warm, and enjoy the creamy, comforting flavors of this dish!
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Eggplant Lasagna
Eggplant Lasagna is a delicious low-carb alternative to traditional lasagna, making it a perfect dish for those looking to reduce carbohydrates while still enjoying comfort food. This dish layers tender slices of eggplant with rich marinara sauce, savory ground meat, and gooey cheese, creating a satisfying meal that’s perfect for fall evenings.
| Ingredients | Quantity |
|---|---|
| Eggplant | 2 medium (sliced into 1/4-inch rounds) |
| Ground beef or turkey | 1 pound |
| Marinara sauce | 2 cups |
| Ricotta cheese | 1 cup |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | 1/2 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Italian seasoning | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium heat, then sauté minced garlic until fragrant. Add ground meat, cooking until browned. Season with salt, pepper, and Italian seasoning; stir in marinara sauce and set aside.
- Arrange half of the eggplant slices in a greased baking dish. Spread half of the meat sauce over the eggplant. Dollop spoonfuls of ricotta cheese and sprinkle with mozzarella.
- Repeat the layers with the remaining eggplant, meat sauce, ricotta, and top with the remaining mozzarella and Parmesan cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Allow to cool for a few minutes before slicing and serving. Enjoy this hearty, low-carb lasagna!
Shrimp and Avocado Salad
Shrimp and Avocado Salad is a fresh and vibrant low-carb dish that makes for a perfect fall dinner. This salad combines succulent shrimp with creamy avocado, crisp vegetables, and a zesty lime dressing, creating a light yet satisfying meal. It’s not only easy to prepare but also packed with healthy fats and protein, making it a great option for those looking to enjoy a nutritious and delicious dinner.
| Ingredients | Quantity |
|---|---|
| Cooked shrimp | 1 pound |
| Avocado | 2 medium (diced) |
| Cherry tomatoes | 1 cup (halved) |
| Cucumber | 1 medium (diced) |
| Red onion | 1/4 medium (thinly sliced) |
| Fresh cilantro | 1/4 cup (chopped) |
| Lime juice | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- In a large bowl, combine the cooked shrimp, diced avocado, cherry tomatoes, cucumber, red onion, and chopped cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper to create the dressing.
- Pour the dressing over the salad ingredients and gently toss to combine.
- Serve immediately or chill for 15-30 minutes before serving to enhance the flavors. Enjoy this revitalizing low-carb salad!
