If the group you're feeding on Thanksgiving Day has someone who is vegetarian, gluten-free or following a low-carb special diet, this is the stuffing recipe you’ll need to make the day perfect! Skip the carb-filled stuffing and have extra turkey 😉
These Instant Pot Beef Gyros are a quick meal filled with healthy, clean ingredients and veggies that will make your mouth water! Ready in 25 min what could be better?
Course: Main Course, Side Dish, Snack
Keyword: low carb, soy free
2lbsbeef roast thinly sliced *I've also used loin flap meat and it's so easy to slice and cook
1/2cupvegetable or beef broth
1red onionthinly sliced
4tbspoilolive, coconut, avocado, etc
1tspapple cider vinegaroptional
Pitas or Naan bread
grape tomatoes quartered
Feta or goat cheeseoptional, use container to measure
1cupplain Greek yogurt
1/2cupcucumber peeledseeded, and chopped finely
1tspsalt and pepper
Turn Instant Pot on saute and let the pot warn up. When it’s warm, add oil to the bottom of the pot and let it get hot.
Add meat, seasoning, garlic, and onion to Instant Pot. Sear and let onions soften for 3-5 minutes.
Pour lemon juice and broth over the meat. Give the meat a quick stir, then lock lid into place. Turn the steam valve to sealing. Using the Meat/Stew preset, cook the gyro meat for 9 minutes.
Let the pressure naturally release for 3 minutes before releasing the remaining pressure using the quick release method.
While the gyro meat is cooking mix together the Tzatziki sauce and slice your vegetable toppings. For added flavor, drizzle apple cider vinegar and olive oil over vegetables.
Note: To make your gyro, layer the lettuce at the bottom of the pita or naan bread. Then add your meat, toppings, and sauce. This will keep the pita or naan from getting soggy. Nutrition Calories: 395 cal | Carbohydrates: 4g | Protein: 32g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 989mg | Potassium: 596mg | Fiber: 0g | Sugar: 2g | Vitamin A: 2.5% | Vitamin C: 5% | Calcium: 6.9% | Iron: 18.1%
In this salad, we combine traditional Caprese flavors with summer blueberries, peaches and added prosciutto for saltiness, creating a balanced and flavor-packed dish. Caprese and fresh fruit always remind me of summer.
My word, today is just perfect. Too perfect in fact, to be inside slaving in front of the stove for dinner tonight. In just 20 minutes this delightfully fresh dish is on the table without the need of an oven heating up the whole house. Let Grandma Antoinette help you with dinner <3
Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.
In this low-carb spaghetti squash lasagna recipe, garlicky broccoli, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation.
Position racks in upper and lower thirds of oven; preheat to 450°F.
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.
Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
2skinless boneless chicken breast halvescut into cubes
2sweet potatoespeeled and chopped
½poundwhite button mushroomsthinly sliced
1pinchcrushed red pepperor more to taste
1pinchpaprikaor more to taste
1pinchsea salt or more to taste
Heat olive oil in a saucepan over medium-high heat. Saute onion, garlic and mushrooms in hot oil until softened, about 5 minutes.
Stir chicken, sweet potatoes, spinach, crushed red pepper, paprika, and sea salt with the onion and garlic in the saucepan. Pour as much chicken broth into the saucepan to make the mixture as soup-like or stew-like as you’d like it.
Bring the broth to a boil, reduce heat to medium-low, and simmer until the chicken is no longer pink in the middle and the sweet potatoes are tender, about 30 minutes.
“Use an array of colorful veggies to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that’s perfect for summer entertaining.”
1¼poundsraw shrimp21-25 count, peeled and deveined
¼cupextra-virgin olive oil
10sprigs fresh thyme
3large heirloom tomatoeschopped
½cupchopped fresh basilplus more for garnish
Preheat oven to 350°F.
Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.