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What Can You Eat For Dinner On Keto?

That is the question every night, especially busy weeknights. Keto Dinners are usually protein, fat and veg. These 25 Keto Dinner Recipes are fresh, flavorful, vibrant and easy. The perfect dinner recipes to get you started on your Keto journey.

Eating keto doesn’t have to mean complicated recipes or hard-to-find ingredients. With the right meals, you can enjoy flavorful dinners while staying low-carb and high-fat. Below are easy keto dinner ideas that are quick to prepare, family-friendly, and perfect for busy weeknights.

Easy keto dinners don’t need to be complicated. Focus on simple ingredients, healthy fats, and low-carb vegetables to create satisfying meals that keep you on track. With these ideas, you can enjoy delicious dinners while maintaining ketosis and supporting your health goals.

1

UNSTUFFED CABBAGE CASSEROLE

This Low Carb Unstuffed Cabbage Casserole Recipe is a great family dinner idea. Full of healthy vegetables and lean protein.

Check out this recipe

2

Baked Salmon with Lemon

This easy baked salmon is rich and buttery with lemon, fresh tomatoes and onions making this the perfect oven baked salmon recipe for your family dinner or date night!

Check out this recipe

3

BUTTER HERB FILET MIGNON

Cooking Filet Mignon in Cast Iron Pan is the easiest way. Top with herbs and butter for the ultimate steak dinner recipe.

Check out this recipe

4

Baked Lemon Chicken Recipe

Easy baked lemon chicken made with fresh lemon juice, garlic, butter, and chicken breasts. Quick and easy dinner ready in less than 40 minutes.

Check out this recipe

5

SPINACH ARTICHOKE SPAGHETTI SQUASH ALFREDO

Spinach Artichoke Spaghetti Squash Alfredo is the Low Carb Dinner Recipe for all occasions. This Spaghetti Squash is easy for weeknights.

Check out this recipe

6

Turkey Meatballs

This juicy and tender healthy keto turkey meatballs recipe is an easy gluten-free and low carb dish that you can serve during Thanksgiving.

Check out this recipe

7

EGG ROLL BOWL

For a low carb lunch or dinner make this Keto Egg Roll In A Bowl Recipe. This egg roll bowl is great for meal prepping too.

Check out this recipe

8

Surf and Turf with Chimichurri

This delicious surf and turf with chimichurri is made with flank steak and juicy shrimp. The perfect date night meal for two!

Check out this recipe

9

LOW CARB TACO CASSEROLE

This Low Carb Taco Casserole Recipe is the perfect dinner idea for anyone trying to eat low carb or Keto while feeding their family.

Check out this recipe

10

Cheesy Mashed Cauliflower

Cheesy Mashed Cauliflower is the ultimate comfort food makeover. It’s creamy, flavorful, delicious and guilt-free.

Check out this recipe

11

Lemon Pepper Pork Chops

These lemon pepper pork chops are tender cuts of bone-in pork flavored with a zesty, citrusy marinade.

Check out this recipe

12

LEMON GARLIC BAKED SCALLOPS

For a simple yet impressive meal make these Lemon Garlic Baked Scallops. This easy dinner recipe takes about 20 minutes and is low carb, Keto-friendly.

Check out this recipe

13

Lemon Butter Chicken

This Lemon Butter Chicken is full of flavor, every bite is unforgettable. So savory…this dish will leave you coming back for more! Perfect weeknight dinner!

Check out this recipe

14

LOW CARB BLT SANDWICH

This Low Carb BLT Sandwich is amazing, better than a traditional bacon lettuce and tomato sandwich.

Check out this recipe

15

Cauliflower “Mac” and Cheese

The BEST Cauliflower Mac and Cheese loaded with a three cheese blend. creamy “roux sauce” and 6 ways to customize.

Check out this recipe

16

Broccoli Cheese Chicken Breast

Broccoli Cheese Chicken Breast – chicken breasts are stuffed or topped with broccoli and melty cheese, then baked to golden perfection.

Check out this recipe

17

Chicken Zucchini Poppers

Chicken zucchini poppers are extra flavorful when topped with a creamy cilantro sauce for an easy, healthy, and gluten free weeknight meal. Whole30, low carb, paleo, and keto friendly dinner, but also a great high protein snack!

Check out this recipe

18

BBQ Chicken Kebabs

These delicious chicken kebabs are a must try. It can be cooked various ways and ckeck out that yummy marinade. A super healthy version fit for any occasion.

Check out this recipe

19

Egg Roll Soup

This Egg Roll Soup is everything you dream about in your beloved egg roll, but in a cozy, delicious soupified way.

Check out this recipe

20

Slow Cooker Crack Chicken

This creamy Keto Crack Chicken is packed with cheese, bacon, and flavor! A low-carb, one-pot meal that’s perfect for meal prep and weeknight dinners.

Check out this recipe

21

Chicken Piccata

Low carb gluten free chicken piccata is a classic American- Italian recipe. Chicken piccata is made with a crispy almond crust. Lemon butter sauce with capers is creamy, tangy, and salty.

Check out this recipe

22

Sheet Pan Chicken Thighs

Easy one pan weeknight meal that’s so convenient, and delicious! This sheet pan chicken thighs with brussels sprouts never disappoints.

Check out this recipe

23

Cream Cheese Pesto Chicken Breast

Cream Cheese Pesto Chicken – moist tender chicken breasts topped with cream cheese and basil pesto then oven baked for a quick low-carb dinner.

Check out this recipe

24

Cheesy Ground Beef & Broccoli

This Low Carb Ground Beef and Broccoli Recipe takes less than 30 minutes to make, tastes fantastic and is Keto friendly.

Check out this recipe

25

Sesame Chicken and Broccoli

This Keto Sesame Chicken is a delicious and guilt-free version of a Chinese takeout favorite! Ready in only 20 minutes – faster than delivery!

Check out this recipe

Tips for Easy Low Carb Dinners

• Focus on protein + healthy fats
• Swap high-carb sides for veggies
• Keep meals simple (3–5 core ingredients)
• Use one-pan recipes to save time
• Meal prep proteins in advance

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BLT Low Carb Sandwich

These Low Carb BLT Sandwiches are quick, easy and taste Awesome! Seriously, I think I enjoy this BLT more than a traditional BLT on regular bread.

Bacon, lettuce and tomato are sandwiched between two Chaffles that are slathered with mayo. So first you want to make the Chaffles.

Start Here → Chaffles – Recipe  – Or use store-bought low carb bread

Chaffles are a low carb friendly bread alternative made with eggs, cheese and low carb flour. The cheese within the Chaffles works so well with this BLT recipe.

Ingredients Needed For BLT Chaffle Sandwiches (screenshot for grocery list)

• Chaffles: Cream Cheese, Mozzarella, Almond Flour, Egg, Salt
• Bacon
• Iceberg Lettuce
• Tomato
• Mayonnaise
• Parsley
• Salt/Pepper

How To Make BLT Low Carb Sandwiches

1. First make the Chaffles: Start Here → Chaffles – Keto Waffle Recipe
2. Cook bacon using your preferred method.
3. Slather each Chaffle with mayo. Sprinkle with salt, pepper and chopped parsley.
4. Layer lettuce, sliced tomato and bacon. Top with Chaffle.

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Low Carb BLT Sandwich

Living low carb and missing your favorite sandwich? This Low Carb BLT Sandwich is amazing, better than a traditional bacon lettuce and tomato sandwich. Bacon, tomato and lettuce sandwiched between two Chaffles for the perfect low carb Keto lunch or dinner.

Course Lunch

Cuisine American

Keyword low carb blt

Prep Time 15 minutes minutes

Servings 1

Calories 321kcal

Author Nicole Harris

Equipment

• Mini Waffle Iron

Ingredients

• 2 Mini Chaffles
• 2 Slices Cooked Bacon
• Iceberg Lettuce
• 3 Slices Tomato
• 2 Tablespoons Mayonnaise
• Parsley
• Salt/Pepper

Instructions

• First make the Chaffles: Start Here → Chaffles Recipe
• Cook bacon using your preferred method.
• Slather each Chaffle with mayo. Sprinkle with salt, pepper and chopped parsley.
• Layer lettuce, sliced tomato and bacon. Top with Chaffle.

Nutrition

Serving: 1g | Calories: 321kcal | Carbohydrates: 6g | Protein: 9g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Cholesterol: 34mg | Sodium: 1155mg | Fiber: 2g | Sugar: 3g

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Stuffed Avocados seem kind of weird at first, but it totally makes sense. They are like natures little individual containers. And scooping the avocado straight out of the skin ensures freshness.

Caprese salad is just tasty and pairs perfectly with buttery avocado.

Ingredients Needed For Caprese Stuffed Avocados {screenshot for grocery list}

• 4 large avocados, halved and pitted
• 1 cup cherry tomatoes, sliced in half
• 1 cup mozzarella pearls
• 3 tablespoons fresh basil leaves, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish (optional)

Ingredient Options:

• Cherry tomatoes, grape tomatoes or Roma tomatoes can be used. If using Roma tomatoes choose the firmest ones, remove the soft center and seeds (otherwise it will be very mushy), and cut into bite-sized pieces.
• You can use balsamic glaze which is thicker and a bit sweeter.

More Recipes With Avocados:

TACO STUFFED AVOCADOS – SHRIMP AVOCADO SALAD – CREAMY AVOCADO DIP

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CAPRESE STUFFED AVOCADOS RECIPE

Make this CAPRESE STUFFED AVOCADOS RECIPE for a fresh, flavorful meal. Avocados filled with tomatoes, mozzarella, basil and balsamic dressing.

Course Lunch

Cuisine American

Keyword stuffed avocados recipe

Prep Time 10 minutes minutes

Servings 8

Calories 450kcal

Author Nicole Harris

Equipment

• OXO Salad Dressing Shaker
• Knives

Ingredients

• 4 large avocados halved and pitted
• 1 cup cherry tomatoes sliced in half
• 1 cup mozzarella pearls
• 3 tablespoons fresh basil leaves chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

• Halve and pit the avocados. Transfer to a plate and set aside.
• Combine cherry tomatoes and mozzarella pearls in a bowl.
• In a small bowl, combine the basil leaves, balsamic vinegar, olive oil, salt, and pepper.
• Pour dressing over the tomatoes and mozzarella, toss to combine.
• Fill each of the avocados with the caprese salad and drizzle any leftover sauce on top.
• Garnish with more basil leaves and season with salt and pepper to taste.
  

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 21g | Protein: 11g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 28g | Cholesterol: 22mg | Sodium: 267mg | Fiber: 14g | Sugar: 4g

The post CAPRESE STUFFED AVOCADOS RECIPE appeared first on WonkyWonderful.

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We are big-time steak lovers at my house. Rarely do I go to a steak house and leave more satisfied than had I actually made myself a steak dinner at home. Maybe I’m too particular about it. Preparing a steak at home lets you control the sear and doneness completely. Cook it exactly to your preferences from bloody to shoe-leather…you do you.

1. Any cut of steak will work: ribeye, filet, flank, or NY Strip. Adjust cook time depending on size and thickness.
2. Leftovers will store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop until warmed through, or in the microwave. 
3. Let your steaks rest for at least 5 minutes before cutting into them. This will allow the juices to redistribute throughout the steak, making it more flavorful and juicy.
4. Choosing your horseradish: You can find prepared horseradish in the sauce aisle of your supermarket.
5. What to serve with ribeye steaks: I like to serve this steak with a simple baked potato, mashed potatoes, grilled asparagus, or a side salad.
6. If uncertain about the level of doneness, use an instant-read meat thermometer. For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C). The steak will continue to cook a bit as it rests.

More Recipes For Steak Fans:

STEAK KABOBS – FILET MIGNON – CHIMICHURRI STEAK

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PAN FRIED RIBEYE STEAK

Skip the busy expensive restaurant for this PAN FRIED RIBEYE STEAK with CREAMY HORSERADISH SAUCE. An easy and indulgent dinner idea.

Course Dinner

Cuisine American

Keyword pan fried ribeye steak

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 335kcal

Author Nicole Harris

Equipment

• Knives
• OXO Nonstick Frying Pan, 12"

Ingredients

• STEAKS:
• 3 tablespoons Worcestershire sauce
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil divided
• 2 12oz. each ribeye steaks
• ¼ teaspoon Kosher salt
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon unsalted butter
• 1 garlic clove smashed
• 1 rosemary sprig
• SAUCE:
• ¼ cup heavy whipping cream
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared horseradish
• 1 tablespoon balsamic vinegar
• ½ teaspoon Kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped chives

Instructions

• STEAKS: In a large mixing bowl whisk together the Worcestershire sauce, balsamic vinegar, and 1 tablespoon of olive oil. Add the steaks and turn to coat in the marinade. Marinate the steaks for 30 minutes.
• Heat the remaining tablespoon of olive oil in a large skillet on high heat.
• Remove steaks from the marinade and season with Kosher salt and black pepper.
• Place steaks on the hot skillet and cook for 5 minutes on one side.
• Flip the steaks and add butter, smashed garlic clove, and rosemary sprig to one side of the pan. Carefully tilt the pan and spoon the melted butter over the steaks for 1-2 minutes.
• Remove the steaks to a plate, loosely covered with foil, and allow to rest for 5-10 minutes before serving.
  
  SAUCE: Combine the heavy cream, sour cream, Dijon, horseradish, balsamic vinegar, salt, black pepper, rosemary, and chives.
  Spoon the sauce over the steaks and serve immediately.
  

Notes

For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C). The steak will continue to cook a bit as it rests. Adjust cook time depending on thickness of steak.

Nutrition

Serving: 1g | Calories: 335kcal | Carbohydrates: 7g | Protein: 15g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Cholesterol: 82mg | Sodium: 518mg | Fiber: 1g | Sugar: 5g

The post PAN FRIED RIBEYE STEAK appeared first on WonkyWonderful.

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Eating a vegan meal doesn’t have to leave you hungry and dissatisfied. These Teriyaki Tofu Rice Rolls have loads of flavor and will have you feeling full.

Teriyaki tofu, cabbage, avocado, cucumber, pineapple, carrot and edamame rolled up in sushi rice. Making a vegan version of a sushirrito.

Ingredient Options:

• Add your favorite sushi roll veggies to fit your tastes.
• If you don’t want a vegan roll – use cooked shrimp or sushi grade salmon/tuna in place of the tofu.
• Sauce options: spicy mayonnaise (not vegan), sriracha, sweet chili sauce.

More Sushi Inspired Recipes:

SUSHI BAKE – TERIYAKI SALMON BOWLS – SUSHI BAKE

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VEGAN SUSHI BURRITO

If you are following a vegan diet or just trying to eat less meat, this VEGAN SUSHI BURRITO is a great option. A rice roll filled with teriyaki tofu and fresh veggies for a satisfying meat-free dinner or lunch.

Cuisine American

Keyword sushi burrito

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Calories 693kcal

Author Nicole Harris

Equipment

• Knives
• OXO Nonstick Frying Pan, 12"

Ingredients

• 2 cups cooked and cooled sushi rice
• 2 tablespoons furikake or sesame seeds
• ½ avocado sliced
• 1 1 ” slice fresh pineapple cut into strips
• ½ cup shredded cabbage
• 1 Persian cucumber julienned
• 1 small carrot julienned
• ¼ cup prepared and shelled edamame
• 2 tablespoons sliced green onion
• Crispy Teriyaki Tofu:
• 1 tablespoon avocado oil
• 6 ounces tofu cut into 1” strips
• 3 tablespoons vegan teriyaki sauce

Instructions

• First, make the tofu by heating the avocado oil in a large skillet over medium heat. Once hot, add in the tofu and cook 2-3 minutes per side until crispy. Add in the teriyaki sauce and toss to coat. Set aside.
• Place a large piece of parchment paper down on a flat surface.
  Sprinkle the mat with one tablespoon of the furikake, Wet your hands (this helps the rice to not stick to your hands) then top with one cup of rice pressing it into a ⅛” thick rectangle.
• Layer half of the fillings including half of the tofu in the front quarter of the rice rectangle. Using the mat, roll into a burrito shape folding in the sides to create a fully enclosed burrito. Wrap tightly like you would a piece of candy and set aside. Repeat with the remaining ingredients.
• To serve, slice the burritos in half and unwrap them from the parchment. Serve immediately with your choice of dipping sauce.

Notes

Sauce Options: spicy mayonnaise (not vegan), sriracha, sweet chili sauce

Nutrition

Serving: 1g | Calories: 693kcal | Carbohydrates: 85g | Protein: 25g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 25g | Sodium: 1898mg | Fiber: 12g | Sugar: 23g

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Feeling a little heavy after the holiday feasts? Planning on eating a bit healthier come new year? This broccoli rice is great for adding veggies and cutting carbs.Swap this for regular grain rice or just use half and half for a more balanced meal.

This is super simple to make. Just blend the broccoli florets then pan fry to preferred tenderness. Serve with your favorite veggies and proteins for a full nutritious meal.

What To Serve With Broccoli Rice:

HONEY GARLIC CHICKEN – TERIYAKI SALMON BOWLS – AIR FRYER CRAB CAKES – BEEF STEAK KABOBS

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BROCCOLI RICE RECIPE

For a healthy alternative to rice, make this BROCCOLI RICE RECIPE. Similar to cauliflower rice, riced broccoli is chopped small and prepared to resemble rice.

Course Side Dishes

Cuisine American

Keyword broccoli rice

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Servings 2 cups

Calories 43kcal

Author Nicole Harris

Equipment

• OXO Nonstick Frying Pan, 12"
• Knives
• Mini Processor

Ingredients

• 1 small broccoli head about 8 ounces
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon Kosher salt
• ½ teaspoon freshly cracked black pepper

Instructions

• Cut broccoli head into 1-inch florets. Wash and dry the broccoli.
• Place the broccoli florets in a food processor - pulse until the broccoli is broken up into rice-sized pieces.
• To cook the broccoli rice, heat a large skillet over medium heat. Add olive oil.
• Add the riced broccoli, salt, and black pepper. Cook for 2 to 3 minutes or until bright green and tender.

Notes

Use the broccoli stalk too but be sure to trim any woody pieces first and then cut the stem into 1-inch pieces and throw them into the food processor with the rest of the florets.

Nutrition

Serving: 1g | Calories: 43kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 172mg | Fiber: 1g

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Chimichurri Steak is an Argentinean-style stake. The steak is juicy and drizzled with chimichurri sauce – made with fresh parsley, garlic, olive oil, vinegar, and red pepper flakes, it’s like a flavor bomb!

Ingredient Options:

• Yes, absolutely add more garlic if you prefer.
• If you love cilantro, this can be made into a cilantro chimichurri by using half parsley half cilantro – or full cilantro.
• Decrease or increase red pepper flakes according to your heat preference.

Choosing Your Steak:

• Ribeye, strip, or sirloin are all good options, consider the thickness and your budget. Ribeye is the most marbled and flavorful, but also the most expensive. Strip steak is a good middle ground, offering good flavor and tenderness at a slightly lower price point. Sirloin is the leanest option, so marinating it in the leftover chimichurri for 30 minutes to an hour can help tenderize it.
• Aim for steaks that are at least 1 inch thick. Thinner steaks can cook through too quickly and become dry.
• Heat your cast-iron skillet or grill to medium-high heat before adding the steak. A hot pan ensures a nice sear on the outside while keeping the inside juicy.

Steak Cooking Times:

Use a meat thermometer to ensure your steak reaches your desired internal temperature.

• Rare: 120°F (49°C)
• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-well: 150°F (66°C)
• Well-done: 160°F (71°C)

What To Serve With Chimichurri Steak:

Black Bean Corn Salad – Parmesan Potato Stacks – Panzanella Salad

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STEAK AND CHIMICHURRI

RIBEYE STEAK AND CHIMICHURRI SAUCE are the perfect combo! Perfectly seared steak topped with a super flavorful blend of oil, garlic, parsley, vinegar and red pepper makes for the ultimate steak dinner.

Course Dinner

Cuisine American

Keyword steak and chimichurri

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Additional Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 535kcal

Author Nicole Harris

Equipment

• Knives
• Mini Processor
• Meat Thermometer

Ingredients

• 4 ribeye strip, or sirloin steaks - at least 1" thick
• ½ cup olive oil
• 4 cloves garlic minced
• 1 cup fresh parsley thinly chopped
• ¼ cup red wine vinegar
• ½ teaspoon red pepper flakes
• 1 ½ tsp salt divided
• ¾ tsp tsp ground black pepper divided

Instructions

• Remove steaks from refrigerator 30 minutes before beginning.
• Prepare the chimichurri by mixing olive oil, garlic, fresh parsley, red wine vinegar, red pepper flakes, ½ tsp salt, and ¼ tsp pepper. (This can also be pulsed with a blender to make a smoother sauce)
• Season steaks with 1 tsp salt and ½ tsp of black pepper.
• Add a drizzle of olive oil into a heated cast iron skillet or grill.
• Cook steaks on both sides over medium high heat, until your desired meat doneness.
• Once steaks reach desired internal temp - transfer to cutting board and allow to rest 5 minutes before slicing.
• Serve with chimichurri sauce.
  

Notes

Rare: 120°F (49°C)
Medium-rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium-well: 150°F (66°C)
Well-done: 160°F (71°C)

Nutrition

Serving: 1g | Calories: 535kcal | Carbohydrates: 2g | Protein: 28g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 33g | Cholesterol: 86mg | Sodium: 944mg | Fiber: 1g

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Another viral recipe from social media – TikTok to be exact. There are tons of great recipe ideas over on TikTok. I’m an ancient Gen X gal that has never been able to wrap my head around TikTok – so here I am posting the recipe on a static blog. We Old.

Ingredient Options:

The garlic and Italian seasoning in the flat bread can be adjusted to fit your tastes.

Put whatever you like inside the flat bread wraps. Ideas: sliced deli meats, thinly sliced cheese, cucumbers, pickles, peppers, sprouts, avocado, pickles, etc.

More TikTok Viral Recipes:

Cloud Bread – Jen Anistons Salad – Mini Pancake Cereal – Cucumber Rolls

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COTTAGE CHEESE FLAT BREAD

This viral TikTok COTTAGE CHEESE FLAT BREAD is a high protein wrap. Made with cottage cheese, eggs and seasoning - it doesn't get easier.

Cuisine American

Keyword cottage cheese flat bread

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 1

Calories 364kcal

Author Nicole Harris

Equipment

• Vitamix Blender
• Hand Blender

Ingredients

• 1 cup Cottage Cheese
• 2 Eggs
• 1 teaspoon of Minced Garlic
• 1 teaspoon of Italian Seasoning
• Salt/Pepper to Taste

Instructions

• Preheat oven to 350ºF
• Combine cottage cheese, eggs, garlic, seasoning, salt, and pepper in blender.
• Blend on high, just until smooth. Do not over blend it.
• Line a baking sheet with parchment paper and spray it well with cooking spray.
• Pour batter on top. Smooth out evenly with rolling pin. Try not to make it too thin.
• Bake for approximately 35 minutes, or until edges are golden and center baked through. Do not over bake, it will burn and become dry and fall apart.
• Let your wrap cool completely and lay out flat. Top with your favorite wrap ingredients. I used grilled chicken, lettuce, tomato, onion, and sweet chili sauce.
• Fold over, or roll up gently.

Nutrition

Serving: 1g | Calories: 364kcal | Carbohydrates: 10g | Protein: 37g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 409mg | Sodium: 1230mg | Fiber: 1g | Sugar: 6g

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Besides the obvious grilled hotdogs and burgers, nothing reminds me more of enjoying the summertime grilling season like kabobs. The smoky charred flavor infuses the steak and vegetables making them so much more delicious than oven baked kabobs.

These Beef Steak Kabobs are a combination of steak, bell peppers, zucchini, squash, onions and mushrooms. The marinade is made of oil, soy sauce, lemon juice, seasons and heavy on the garlic. Use the marinade for the steak and reserve some (not used with raw steak) to brush over the kabobs before serving – this will add an extra hit of flavor.

Ingredient Options:

• Add more veggies if preferred. Tomatoes, pineapple, corn cob slices or par cooked mini potatoes are great additions.
• Other cuts of meat can be used – such as beef tenderloin, top sirloin, tri tip, or new york steak. Make sure to cut the pieces the same size to ensure even cooking.

Recipe Tips:

1. Before adding the meat to the marinade, give it a taste and adjust as needed. If you like it extra garlicky, add more garlic. Extra spice, more cayenne. If you like it sweeter, mix in 1-2 tablespoons of brown sugar.
2. The longer you marinate the meat, the more flavorful it will be! I like to marinate for at least 4 hours, preferably 8 hours or overnight.
3. When cooking meat, it is always best to go by internal temperature. I recommend using a meat thermometer to properly gauge cooking times and reach desired doneness.
4. Store leftovers in an airtight container in the refrigerator for 3-4 days. Allow to cool completely before covering and storing.

What To Serve With Kabobs:

Greek Orzo Pasta Salad – Blue Cheese Wedge Salad – Yukon Gold Mashed Potatoes – Broccoli Mac & Cheese

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BEEF STEAK KABOBS

BEEF STEAK KABOBS are a fresh, flavorful and colorful summertime dinner recipe. Steak, bell pepper, zucchini, onions and mushrooms coated in garlic marinade then grilled to perfection.

Course Dinner

Cuisine American

Keyword beef steak kabobs

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Calories 758kcal

Author Nicole Harris

Equipment

• Knives
• Grill Pan
• Kabob Skewers

Ingredients

• Kabobs:
• 4 pounds sirloin steak or beef tri tip cut into 1 1/2 inch thick cubes
• 1 large red bell pepper deseeded and cut into large pieces
• 1 large green bell pepper deseeded and cut into large pieces
• 1 zucchini cut into 1/4 inch rounds
• 1 yellow squash cut into 1/4 inch rounds
• 1 large red onion peeled and cut into large chunks
• 16 ounce whole small mushrooms cleaned and stems trimmed
• Marinade:
• 1/2 cup avocado oil
• 1/3 cup lemon juice
• 1/3 cup Worcestershire sauce
• 4 tablespoons soy sauce
• 3-5 cloves garlic minced
• 3 tablespoons fresh parsley minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions

• Pat the steak dry and cut into 1 1/2 inch thick cubes.
• In a large mixing bowl, combine the marinade ingredients and whisk to combine. Reserve 2-3 tablespoons of marinade to brush onto the kabobs after cooking.
• Add the steak cubes into the bowl and toss to coat each piece in the marinade. Cover and refrigerate for at least 4 hours, or up to overnight.
• Prepare the vegetables by rinsing and drying them. Deseed the bell peppers and cut into large 1 1/2 inch wide squares. Slice the zucchini or yellow squash into thick 1/4 inch rounds. Peel the onions and cut into 1 1/2 inch wide squares. Trim mushrooms stems, do not remove them completely.
• Remove the beef from the refrigerator. Take a metal skewer and thread the beef and vegetables loosely on. You do not want to overcrowd them and press them into each other. Leave a little space between so it heats and cooks the pieces evenly.
• Grill the kabobs over high heat on a preheated grill or a large skillet over stovetop. Grill for 8-12 minutes, flipping it and cooking on each side for 2-3 minutes, until medium rare and the veggies start to char around the edges. If cooking in the oven, bake in a preheated oven at 400 F for 10-15 mins each side, then broil on high for 2 minutes, or until charred. Use a meat thermometer to properly gauge cooking times and cook to an internal temperature of 130-135 F for medium-rare, 140-150 F for medium-well, and 160-165 F for well done. The temperature will continue to rise as it rests, so remove it on the lower end of the temperature scale for medium-rare, medium, or well.
• Place the cooked kabobs onto a baking tray and allow to rest for 5-10 minutes before serving. Brush with reserved marinade (that did not have raw meat in it) then garnish with fresh parsley. Serve with your favorite dipping sauces, rice, mashed potatoes, salad, or corn.
  

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Allow to cool completely before covering and storing.

Nutrition

Serving: 1g | Calories: 758kcal | Carbohydrates: 14g | Protein: 67g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 26g | Cholesterol: 217mg | Sodium: 954mg | Fiber: 3g | Sugar: 6g

The post BEEF STEAK KABOBS appeared first on WonkyWonderful.

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Pickle Salsa

This fun and fresh take on salsa is sure to be a hit at summertime bbq’s, potlucks and parties. Crisp briny pickles with onion, bell peppers, tomato, jalapeño, lime and cilantro. This salsa is definitely not short on flavor!

Such a unique pico de Gallo is sure to get some attention at your next grilling party. I plan on pool parties and grilled hotdogs all summer long so this pickle de Gallo will be a regular at my house.

What To Eat With Pickle de Gallo

Great served regular salsa style with tortilla or potato chips.

On top of hotdogs, sandwiches, burgers or grilled tuna steaks is fantastic too.

Ingredient Options:

• Use your favorite dill pickles. I find the best results with refrigerated varieties such as Grillo’s or Claussen. They have the best crisp.
• Variations: diced white or red onion, pepperoncini peppers, cucumbers, feta or cheddar and/or fresh dill.
• Try using a Serrano pepper for more heat.

More Recipes For Pickle Fans:

Pickle Coleslaw – Dill Pickle Shots – Dill Pickle Pasta Salad – Dill Pickle Cheese Ball

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PICKLE DE GALLO

PICKLE DE GALLO or Pickle salsa is a fun twist on traditional pico de Gallo. Great with chips or on sandwiches and hotdogs.

Course Appetizers

Cuisine American

Keyword pickle de gallo

Prep Time 15 minutes minutes

Servings 8

Calories 26kcal

Author Nicole Harris

Equipment

• Cutting Boards
• Knives

Ingredients

• 2 cups crunchy dill pickles diced
• 1 yellow onion diced
• 2 garlic cloves minced
• 2 Roma tomatoes seeded and diced
• 1 yellow bell pepper diced
• 1 red bell pepper diced
• 2 jalapeños minced (seeds removed if you dislike heat)
• 1 tablespoon pickle brine
• ½ lime juiced
• ½ teaspoon celery seed
• ½ teaspoon Kosher salt
• ¼ cup fresh cilantro finely chopped

Instructions

• Add pickles, onions, garlic, tomatoes, bell peppers, and jalapenos to a large bowl. Stir to combine.
• Add the pickle brine, lime juice, celery seed, salt, and cilantro. Toss everything together until well combined.
• Serve immediately or chill in the fridge for at least 30 minutes up to 2 hours.

Nutrition

Serving: 1g | Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 392mg | Fiber: 1g | Sugar: 2g

The post PICKLE DE GALLO appeared first on WonkyWonderful.