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Here Are 7 Delicious Dinners To Eat This Week

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1. Skillet Turkey With Bacon and White Wine

Skillet Turkey With Bacon and White Wine

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  • 6 slices bacon
  • ½ cup all purpose flour
  • salt and pepper to taste
  • 2 teaspoon herbes de provence
  • 3 lbs. turkey thighs with skin
  • 1-2 tablespoons olive oil
  • 1-2 tablespoons butter
  • 2 shallots, thinly sliced
  • ½ cup dry white wine
  • 1½ cups chicken stock
  • dried or fresh parsley for topping
  1. BACON: Preheat the oven to 350 degrees Fahrenheit. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-8 minutes, stirring occasionally. When the bacon is cooked and the fat has rendered, remove from the pan with a slotted spoon and set aside in a bowl covered with Reynold’s aluminum foil, leaving the hot bacon grease in the pan. Turn down the heat, or turn it off completely, while you prep the turkey.
  2. TURKEY: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of turkey in the flour mixture and transfer to the hot pan. Pan-fry the turkey for a few minutes on each side, until crisped and golden brown on the outside (but not cooked through). Remove the turkey from the pan and set aside on plate. Cover with Reynold’s aluminum foil. You may need to do this in batches depending on the size of your pan.
  3. SHALLOTS: Add the shallots to the pan with a tablespoon of olive oil and butter if needed. Sauté for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let it simmer until it reduces, about 5-10 minutes.
  4. BAKE: Add the turkey and bacon back to the pan. Cut a tablespoon of butter into small pieces and place over the top of the turkey thighs. Bake for 30-40 minutes, stopping every 10 or 15 minutes to baste the turkey with the pan sauce. If the turkey is browning too much, cover with Reynold’s aluminum foil while baking. Remove from oven when the turkey skin is crisped and golden brown, the sauce is bubbling, and the turkey is fully cooked (165 degrees in the thickest part). Remove from oven and let rest for 10-15 minutes. If necessary, skim the oil off the top of the sauce. Use the sauce for serving over the top of the turkey or as a base to make gravy.

2. Firecracker Shrimp Wonton Tacos

Firecracker Shrimp Wonton Tacos


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  • 12 wonton skins (see note)
  • 1 pound large peeled, deveined shrimp
  • 1 cup sweet chili sauce (see note)
  • 1 mango, diced
  • 2 cups slaw (without dressing) OR red and/or green cabbage, chopped
  • handful of fresh cilantro, roughly chopped
  1. Wash and remove tails from your shrimp. Preheat oven to 400 degrees.
  2. To make the taco shells, you will need a 9×13 inch baking pan with a thin rim and some cooking spray or olive oil. Lay the wonton skins over the sides of the baking pan in a single layer (do not overlap) on a diagonal. Spray lightly with cooking spray (or brush lightly with a bit of olive oil) and bake for 3-4 minutes just until the edges begin to brown (you don’t want them too crispy or they will break when you make the tacos). Immediately after removing from oven, take the wontons off of the 9×13 pan and open them slightly to make taco “shells”.
  3. In a large pan over medium heat, combine the shrimp and the sweet chili sauce and stir over medium heat for 6-8 minutes until pink and hot. Remove from heat.
  4. Fill each wonton taco shell with some slaw, shrimp, and diced mango. Top with chopped cilantro and serve.

3. One Pot Mushroom Spinach Artichoke Pasta

One Pot Mushroom Spinach Artichoke Pasta


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  • 12 ounces fettuccine
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 large onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups baby spinach
  • 1 cup freshly grated Parmesan
  • 2 tablespoons unsalted butter


  1. In a large stockpot or Dutch oven over medium high heat, combine fettuccine, artichoke hearts, mushrooms, onion, garlic, basil, thyme, red pepper flakes and 4 1/2 cups water; season with salt and pepper, to taste.
  2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 12-15 minutes.
  3. Stir in spinach, Parmesan and butter until the spinach has wilted, about 2-3 minutes.
  4. Serve immediately.

4. Chicken Pot Pie Soup

Chicken Pot Pie Soup

INGREDIENTS:                                                Scroll Down For NEXT

  • 4 Tablespoons butter or olive oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, peeled and minced
  • 4 ounces button or baby bella mushrooms, diced
  • 1/3 cup all-purpose or white whole wheat flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound Yukon gold potatoes, diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 teaspoon Italian seasoning, homemade or store-bought
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper


  1. Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add onion, carrots, and celery.  Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  2. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in the chicken stock and milk, stirring frequently.  Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
  3. Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan.  Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
  4. Taste the soup and season with additional salt and pepper, if needed.
  5. Serve immediately, with crackers on top or on the side, if desired.

5. Italian Meatloaf with Marinara Sauce

Italian Meatloaf with Marinara Sauce

INGREDIENTS                                                                                             Scroll Down For NEXT
  • 1½ cups diced red bell pepper / capsicum (1 large)
  • 1 tbsp olive oil
  • 2 cups stale white bread, crusts removed, roughly diced (about 3 slices)
  • 1 small onion
  • 2 tbsp cream (or milk)
  • 13 oz/400g ground pork (mince)
  • 1.6 lb / 800g ground beef (mince)
  • 2 eggs
  • 2½ tsp fennel seeds
  • 3 tsp paprika (sweet or smoked)
  • 1¾ tsp salt
  • Pepper
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • ½ onion, finely chopped (brown, white, yellow)
  • 1.4 lb / 700g tomato passata or crushed tinned tomatoes (Note 1)
  • ¾ cup water
  • 2 tsp dried Mixed Italian Herbs
  • 1 – 3 tsp red pepper flakes (optional)
  • Salt and pepper
  1. Preheat oven to 180C/350F. Spray a 28cm/11″ loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
  2. Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.
  3. Place bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.
  4. Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
  5. Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
  6. Take the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.
  7. Pour juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.
  8. Take it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.
  9. I like to serve this with mashed potatoes but it is also lovely with pasta.
  1. Heat oil in a ovenproof skillet over medium heat. Add onion and garlic and cook for 3 minutes until translucent.
  2. Add remaining ingredients. Bring to a simmer and cook for 5 minutes on the stove, adjusting salt and pepper to taste.
  3. Take it off the stove. Follow the steps above to place the meatloaf in and bake it.

1. Tomato passata is pureed tomatoes, plain, without any salt or other flavour additions. Nowadays it is readily available at supermarkets, usually in the pasta section. It costs around the same as tinned tomatoes. If you can’t find it, use crushed tinned tomatoes (you can use a blender to puree it if you want, to turn it into passata!).

2. “Overhang” simply means using a bigger piece of parchment/baking paper than you need so you can lift the meatloaf out of the pan by holding the paper.

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3. A box grater is the standard old school grater that you use to grate cheese. Nothing fancy!

4. If you don’t have a loaf pan, shape into a loaf and place it onto a baking tray.

Nutrition per serving, assuming 8 servings.

Italian Meatloaf Nutrition


6. Roasted Beet, Baby Kale and Brie Quiche

Roasted Beet, Baby Kale and Brie Quiche


  • Crust
  • 2 cups all-purpose flour (use a gluten free blend if needed)
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) unsalted cold butter, diced
  • 1 egg, beaten
  • 1/4 cup cold buttermilk or water
  • 1/4 cup sesame seeds, toasted
  • Quiche
  • 2-3 medium to small red beets
  • 1 sweet onion, quartered
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • salt + pepper, to taste
  • 3 cups baby kale
  • 3 whole eggs
  • 1/2 cup plain greek yogurt
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh dill
  • 1/2 teaspoon crushed red pepper flakes
  • 6 ounces brie, cubed
  • 4 ounces fontina cheese or white cheddar cheese

7. Gnocchi with Spinach, Mushrooms and Crispy Prosciutto

Gnocchi with Spinach, Mushrooms and Crispy Prosciutto

Gnocchi with Spinach, Mushrooms and Crispy Prosciutto



  • 12oz package gluten-free gnocchi
  • 1-1/2oz (or more!) prosciutto, chopped
  • extra virgin olive oil
  • 8oz sliced mushrooms
  • 1 large shallot, sliced
  • salt and pepper
  • 3 cloves garlic, minced
  • 4 loosely packed cups baby spinach
  • 1/4 cup gluten-free chicken broth


  1. Bring a large pot of salted water to a boil then add gnocchi and cook according to package or recipe instructions.
  2. Meanwhile, heat a drizzle of extra virgin olive oil in a large skillet over medium heat. Add chopped prosciutto then saute until slightly crisp, 2-3 minutes, then remove to a plate. Add another drizzle of extra virgin olive oil to the skillet then add mushrooms and shallots. Once mushrooms have released their liquid and are starting to turn golden brown, season with salt and pepper, then continue to saute until mushrooms are tender and caramelized, 5-7 minutes.
  3. Add garlic then saute for 1 minute. Add baby spinach, season with salt and pepper, and then saute until slightly wilted, 1 minute. Transfer cooked gnocchi to the skillet from the cooking pot then stir to combine. Add chicken broth then stir to combine. Taste and add salt and pepper if necessary then serve topped with crispy prosciutto.

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