7 Keto-Friendly Dinner Recipes To Make Your Week Easier

A familiar "set it and forget it" recipe, this keto-friendly slow-cooker chili recipe is recommended by wellness program Noom.

Ingredients

• 2½ pounds ground beef
• ½ large onion, chopped
• 8 cloves garlic, minced
• 2 (15-ounce) cans diced tomatoes
• 1 (6-ounce) can tomato paste
• 1 (4-ounce) can green chilies
• 2 tbsps. Worcestershire sauce
• ¼ cup chili powder
• 2 tbsps. cumin
• 1 tbsp. dried oregano
• 2 tsps. sea salt
• 1 tsp. black pepper
• 1 medium bay leaf (optional)

Instructions

1. Over medium-high heat, cook the chopped onion in a skillet for 10 minutes until caramelized. Add the garlic and cook for 1 minute.
2. Add the ground beef and cook for 8 to 10 more minutes, breaking it apart with a spatula.
3. Move the browned ground beef mixture into a slow cooker and add the remaining ingredients, except bay leaf. Stir until combined.
4. Place the bay leaf into the middle but do not stir.
5. Cook for 8 hours on low or 4 hours on high. Remove the bay leaf before serving.

Keto welcomes most cheese and dairy, as long as the carb content isn’t high. Enjoy a recipe that will leave you feeling like you just ate at a fine Italian restaurant.

Ingredients

• 1½ pounds boneless, skinless chicken breasts, thinly sliced
• 2 tbsps. olive oil
• 1 cup heavy cream
• ½ cup chicken broth
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning
• ½ cup grated Parmesan cheese
• 1 cup spinach, chopped
• ½ cup sun-dried tomatoes

Instructions

1. In a large skillet, add the olive oil and cook the chicken on medium-high heat for 5 minutes on each side, or until browned. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until it starts to thicken.
3. Add the spinach and sun-dried tomatoes and let the mixture simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Taco Tuesdays are still in effect in the keto diet, thanks to cheese. Nix traditional taco shells and use this recipe to make keto-friendly cheese taco shells. Then fill them up with your favorite meat and veggies.

Ingredients

• 2 cups shredded cheddar cheese
• ¼ tsp. cumin
• ⅛ tsp. chili powder

Instructions

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
2. Place the shredded cheese in circles on the baking sheet(s), with even thickness throughout. Season with cumin and chili powder.
3. Bake for 5 to 7 minutes, until the edges start to brown and bubbles start to form.
4. Set up wooden spoons sitting horizontally across two overturned glasses. You’ll use these to hang the shells as they cool and harden.
5. Remove the pan from the oven and cool without disturbing for about 1 minute.
6. Using a flat spatula, lift the cheese circles and hang them over the wooden spoons. Allow to harden for about 5 minutes.

It’s dinner tonight and breakfast tomorrow. Quiche is perfect for making ahead and storing for later.

Ingredients

• 8 ounces shredded sharp cheddar cheese
• 6 large eggs
• 1 cup heavy cream
• 8 ounces cubed ham
• ½ cup diced yellow onion
• 2 cups chopped broccoli florets
• 1 tbsp. butter

Instructions

1. Preheat oven to 375 degrees F.
2. In a skillet over medium-high heat, melt the butter and add onions and ham. Sauté for 5 to 7 minutes, until onions are translucent.
3. Microwave the broccoli florets for 2 to 3 minutes until broccoli is lightly steamed and tender.
4. Add eggs and heavy cream to a bowl and whisk.
5. Place ham, onions, broccoli, and cheese in a greased 9-inch pie plate or quiche pan.
6. Pour the egg mixture over the meat and veggies.
7. Bake for 35 to 40 minutes, or until you can jiggle the pan and the quiche doesn’t shake in the center.
8. Remove the quiche and let cool for about 5 minutes before cutting and serving.

This flavor-packed meal takes less than a half-hour from prep to plating.

Ingredients

• 1½ pounds flank steak, sliced against the grain
• 4 medium zucchini
• 2 tbsps. olive oil
• 4 garlic cloves, minced
• 2 tbsps. butter or ghee
• 1 lemon, juice and zest
• ¼ cup low-sodium chicken broth
• ¼ cup chopped fresh parsley
• ¼ tsp. crushed red pepper flakes
• Salt and freshly cracked pepper, to taste

For the marinade:

• ⅓ cup low-sodium soy sauce
• ¼ cup lemon juice
• ½ cup olive oil
• 1 tbsp. sriracha sauce

Instructions

1. Combine the ingredients for the marinade in an airtight container or a freezer bag. Add the flank steak strips into the marinade, seal, and allow to marinate in the refrigerator for 30 minutes to an hour.
2. Wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside.
3. Bring the flank steak to room temperature and heat oil in a large skillet over medium-high heat. Reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook steak for 1 minute without stirring.
4. Add minced garlic, then stir the flank steak for another minute or two to cook the other side. Remove the grilled steak from the skillet and set aside on a plate.
5. In the same skillet, add butter, lemon juice and zest, chicken broth, red pepper flakes, and remaining marinade juices. Bring to a simmer and allow to reduce for 2 to 3 minutes, stirring regularly.
6. Stir in the fresh parsley, then add the zucchini noodles and toss for 2 to 3 minutes to cook it up. Allow the cooking juices to reduce for 1 minute if the zucchini renders too much water. Add the grilled steak strips back to the pan and stir for another minute. 

Unstuffed cabbage is a one-skillet meal that's as delicious as it is simple.

Ingredients

• ½ small onion, diced
• 2 garlic cloves, minced
• 1¼ pounds ground beef
• Small/medium cabbage, chopped
• ½ cup Ro-Tel tomatoes
• 1 (8-ounce) can tomato sauce
• ¼ cup Bragg’s Liquid Aminos
• ⅓ cup beef broth
• ½ tsp. parsley
• ½ tsp. salt
• ½ tsp. pepper

Instructions

1. In a skillet, brown ground beef with onions and minced garlic, then drain and return to pan.
2. Add all other ingredients. Bring to a boil, then reduce heat to medium. Cover pan with the lid and allow to cook for 15 minutes.
3. Remove the lid and stir, then simmer on medium heat with the lid off until the liquid in the skillet has reduced. It took mine about 12 minutes, but cooking time may vary.

Ditch the noodles but keep the comforting flavor of lasagna with this noodle-free recipe.

Ingredients

• 1 pound ground beef
• ½ pound Italian sausage
• ¼ cup chopped white onion
• 1½ cups marinara sauce
• ¾ tsp. garlic powder, divided
• 1 tsp. oregano, divided
• ½ cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• ⅔ cup Parmesan cheese, divided

Instructions

1. Preheat the oven to 400 degrees F.
2. In a 12-inch cast-iron skillet, brown the ground beef and ground sausage over medium heat.
3. Drain the excess fat and return the mixture to the heat.
4. Add the onion and sauté with the meat for 3 to 5 minutes. Pour the sauce, ½ tsp. oregano, and ½ tsp. garlic powder into the pan with the meat sauce and allow to simmer for 5 minutes.
5. In a medium bowl, mix the ricotta, ½ cup mozzarella, and ⅓ cup Parmesan. Add salt and pepper to taste.
6. Add the remaining oregano and garlic powder to the cheese mixture and fold until completely mixed.
7. Remove the meat sauce from the heat and spread it around the pan until it’s an even layer. Place spoonfuls of the cheese mixture around the pan, pushing them down a bit with your spoon to the bottom of the pan.
8. Sprinkle the top with the remaining cheeses. Bake for 20 minutes until the top begins to brown.