20 Quick and Easy Keto Recipes for Busy Weeknights

Ingredients:

• 2 medium zucchinis
• ½ cup pesto sauce
• Parmesan cheese, for topping
• Salt and pepper to taste

Instructions:

1. Spiralize the zucchinis into noodles.
2. In a pan, lightly sauté the zucchini noodles for 2-3 minutes.
3. Add the pesto and mix well.
4. Serve topped with Parmesan cheese, salt, and pepper.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tablespoons garlic butter
• 1 tablespoon lemon juice
• P chopped parsley

Instructions:

1. In a skillet, melt the garlic butter over medium heat.
2. Add the shrimp and cook until pink, about 4-5 minutes.
3. Stir in the lemon juice and top with parsley before serving.

Ingredients:

• 3 eggs
• 1 cup fresh spinach
• ½ cup crumbled feta cheese
• Salt and pepper to taste

Instructions:

1. Beat the eggs and season with salt and pepper.
2. In a skillet, sauté spinach until wilted.
3. Pour in the eggs and cook until set, then sprinkle feta on one half.
4. Fold and serve hot.

Ingredients:

• 2 cups romaine lettuce, chopped
• 1 cup grilled chicken, sliced
• ¼ cup Parmesan cheese, grated
• ¼ cup Caesar dressing (keto-friendly)

Instructions:

1. In a large bowl, combine romaine lettuce, grilled chicken, and Parmesan.
2. Drizzle Caesar dressing over the salad and toss until well combined.

Ingredients:

• 1 lb beef strips
• 2 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Instructions:

1. Heat sesame oil in a skillet, add beef, and stir-fry until browned.
2. Add broccoli and soy sauce, cooking until broccoli is tender.
3. Serve hot.

Ingredients:

• 1 cup cherry tomatoes
• 1 cup mozzarella balls
• Fresh basil leaves
• Balsamic glaze, for drizzling

Instructions:

1. On skewers, alternate cherry tomatoes, mozzarella balls, and basil leaves.
2. Drizzle with balsamic glaze before serving.

Ingredients:

• 2 avocados, halved
• 4 eggs
• Salt and pepper to taste
• Chili flakes (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Remove some flesh from the avocado, creating enough space for an egg.
3. Crack an egg into each half and season with salt, pepper, and chili flakes.
4. Bake for 15-20 minutes, until the egg is set.

Ingredients:

• 2 cups chicken breast, cubed
• ½ cup heavy cream
• 1 cup spinach
• ¼ cup sun-dried tomatoes
• Garlic, minced

Instructions:

1. In a skillet, cook chicken until browned, then set aside.
2. Add garlic, spinach, and sun-dried tomatoes to the skillet.
3. Return chicken to the pan, stir in heavy cream, and simmer until thickened.

Ingredients:

• 1 lb ground beef
• 1 tablespoon taco seasoning
• 2 cups lettuce, chopped
• ½ cup shredded cheese
• Sour cream, for topping

Instructions:

1. Cook ground beef in a skillet with taco seasoning until browned.
2. In a bowl, layer lettuce, beef, cheese, and top with sour cream.

Ingredients:

• 4 chicken breasts
• 2 cups mushrooms, sliced
• ½ cup heavy cream
• 4 cloves garlic, minced

Instructions:

1. In a skillet, brown chicken on both sides, then remove.
2. Add mushrooms and garlic; cook until mushrooms are soft.
3. Stir in heavy cream, add chicken back in, and simmer until cooked through.

Ingredients:

• 1 lb ground beef
• 1 can diced tomatoes
• 1 can kidney beans (optional for strict keto)
• 2 tablespoons chili powder
• 1 onion, diced

Instructions:

1. Cook onion in a pot until soft, then add ground beef, cooking until browned.
2. Add tomatoes, kidney beans, and chili powder; simmer for 20 minutes.

Ingredients:

• 2 salmon fillets
• 1 lemon, sliced
• Fresh dill
• Olive oil, for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place salmon on a baking sheet, season with salt and pepper, and top with lemon and dill.
3. Drizzle with olive oil and bake for 15-20 minutes.

Ingredients:

• 4 cups cabbage, shredded
• 1 carrot, shredded
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Sesame seeds, for topping

Instructions:

1. In a large pan, heat sesame oil and add cabbage and carrot.
2. Stir-fry for 5-7 minutes, then add soy sauce and cook for another 2 minutes.
3. Serve topped with sesame seeds.

Ingredients:

• 1 lb ground pork or turkey
• 4 cups coleslaw mix
• 2 tablespoons soy sauce
• 1 tablespoon ginger, minced
• Green onions, for garnish

Instructions:

1. Cook ground meat in a skillet until browned.
2. Add coleslaw mix, soy sauce, and ginger; stir until coleslaw is wilted.
3. Garnish with green onions before serving.

Ingredients:

• 8 slices turkey breast
• 4 slices cheese
• 1 avocado, sliced
• Mustard or mayonnaise, optional

Instructions:

1. Lay out turkey slices and place a slice of cheese on each.
2. Add avocado slices and drizzle with mustard or mayonnaise if desired.
3. Roll up and serve cold.

Ingredients:

• 1 lb shrimp, cooked
• 2 avocados, diced
• 1 lime, juiced
• Cilantro, for garnish

Instructions:

1. In a bowl, combine shrimp and avocado.
2. Drizzle with lime juice and toss lightly.
3. Garnish with cilantro before serving.

Ingredients:

• 2 cups Brussels sprouts, halved
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with balsamic vinegar, olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 can coconut milk
• 2 tablespoons curry powder
• Salt to taste

Instructions:

1. In a skillet, combine shredded chicken, coconut milk, curry powder, and salt.
2. Simmer for 10-15 minutes until heated through and flavors meld.

Ingredients:

• 2 cups mixed greens
• ½ cup cucumber, diced
• ½ cup cherry tomatoes, halved
• ¼ cup olives
• ¼ cup feta cheese, crumbled
• Olive oil and vinegar for dressing

Instructions:

1. In a large bowl, combine mixed greens, cucumber, tomatoes, olives, and feta.
2. Drizzle with olive oil and vinegar; toss to combine.

Ingredients:

• 1 lb Italian sausage, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil

Instructions:

1. In a skillet, heat olive oil and add sausage, cooking until browned.
2. Add bell pepper and onion; sauté until vegetables are tender.
3. Serve hot.