7 Low Carb Keto Diet Summer Dinner Ideas - Keto Diet Dinner Recipes
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Recipes in this Video
6 recipes
Ingredients
- ●2 cups leftover roast chicken, shredded
- ●1 cup diced bell peppers
- ●1/2 cup diced onions
- ●1 cup shredded cheese (cheddar or your choice)
- ●1/2 cup sour cream
- ●1 tsp garlic powder
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 package of phyllo pastry cups (about 15-20 cups)
- ●Fresh parsley for garnish (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the shredded roast chicken, diced bell peppers, diced onions, shredded cheese, sour cream, garlic powder, paprika, salt, and black pepper. Mix well until all ingredients are evenly coated.
- 3Place the phyllo pastry cups on a baking sheet.
- 4Spoon the chicken mixture into each phyllo cup, filling them generously.
- 5Bake in the preheated oven for about 15-20 minutes, or until the cups are golden brown and the filling is heated through.
- 6Remove from the oven and let cool for a few minutes.
- 7Garnish with fresh parsley if desired before serving.
- 8Serve warm as an appetizer or snack.
Equipment
mixing bowlbaking sheetspoon
pescatarian
Smoked salmon salad is a popular dish in Mediterranean cuisine, often enjoyed for its fresh flavors and healthy ingredients. Traditionally served as a light meal or appetizer, it emphasizes the quality of the salmon and the freshness of the greens. Today, variations can be found worldwide, reflecting local tastes and available ingredients.
Ingredients
- ●smoked salmon
- ●mixed greens
- ●cherry tomatoes
- ●cucumber
- ●red onion
- ●capers
- ●avocado
- ●lemon juice
- ●olive oil
- ●dill
- ●salt
- ●black pepper
Instructions
- 1Prepare mixed greens by washing and drying thoroughly.
- 2Slice cherry tomatoes in half and set aside.
- 3Peel and slice cucumber into thin rounds.
- 4Thinly slice red onion and set aside.
- 5Prepare capers by rinsing under cold water.
- 6Slice avocado in half, remove pit, and scoop out flesh, then slice.
- 7In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, capers, and avocado.
- 8Add smoked salmon on top of the salad mixture.
- 9Drizzle lemon juice and olive oil over the salad.
- 10Season with salt and black pepper to taste.
- 11Garnish with fresh dill before serving.
Ingredient Alternatives
smoked salmon
Healthier: canned tuna
Cheaper: canned salmon
Canned tuna is lower in cost and offers a similar protein source.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is often less expensive and can be used for dressing.
Techniques
mixingslicing
Equipment
large bowlknifecutting board
🌶️🌶️🌶️Lowfishmilk
Also Known As
Salmon SaladSmoked Salmon Greens
Ingredients
- ●4 large eggs
- ●1/4 cup mayonnaise
- ●1 tsp Dijon mustard
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh chives, chopped
- ●1 tbsp fresh parsley, chopped
- ●1/2 cup assorted vegetable sticks (carrots, cucumbers, bell peppers)
- ●1/2 cup crackers or breadsticks
Instructions
- 1Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, and then simmering for 10-12 minutes.
- 2Once cooked, transfer the eggs to an ice bath to cool for about 5 minutes.
- 3Peel the cooled eggs and chop them into small pieces.
- 4In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, and black pepper. Mix until well combined.
- 5Add the chopped chives and parsley to the egg mixture and stir gently.
- 6Taste and adjust seasoning if necessary.
- 7Transfer the egg mayo mixture to a serving bowl and smooth the top.
- 8Arrange the vegetable sticks and crackers or breadsticks around the bowl for dipping.
- 9Serve immediately or refrigerate until ready to serve.
Equipment
potmixing bowlice bathserving bowl
pescatarian
Ingredients
- ●1 can (5 oz) tuna, drained
- ●2 cups mixed greens
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup cucumber, diced
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup olives, sliced
- ●1/4 cup feta cheese, crumbled
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and olives.
- 2In a separate bowl, mix the olive oil, lemon juice, salt, and black pepper to create a dressing.
- 3Add the drained tuna to the salad bowl and gently mix to combine.
- 4Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- 5Sprinkle the crumbled feta cheese on top of the salad.
- 6Serve immediately in individual bowls or on a large platter.
Equipment
large bowlsmall bowlserving platter
dairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb ground pork
- ●1 tbsp sesame oil
- ●4 cups coleslaw mix
- ●1/4 cup green onions, chopped
- ●2 cloves garlic, minced
- ●1 tbsp fresh ginger, minced
- ●1/4 cup soy sauce
- ●1 tbsp rice vinegar
- ●1 tsp sriracha (optional)
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1In a large skillet, heat the sesame oil over medium heat.
- 2Add the ground pork to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 3Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- 4Add the coleslaw mix to the skillet, stirring to combine with the pork.
- 5Pour in the soy sauce, rice vinegar, and sriracha (if using), mixing well.
- 6Season with salt and black pepper, adjusting to taste.
- 7Cook for another 3-5 minutes, stirring occasionally, until the coleslaw is tender but still crisp.
- 8Remove from heat and stir in the chopped green onions.
- 9Serve hot, garnished with additional green onions if desired.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
vegetariangluten-free
Ingredients
- ●4 cups mixed greens
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, sliced
- ●1/2 red onion, thinly sliced
- ●1/4 cup feta cheese, crumbled
- ●1/4 cup olives, pitted and sliced
- ●1/4 cup olive oil
- ●2 tablespoons balsamic vinegar
- ●1 teaspoon Dijon mustard
- ●1 teaspoon honey
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- 2In a separate small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- 3Pour the dressing over the salad and toss gently to combine.
- 4Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 5Serve immediately, or refrigerate for up to 30 minutes before serving for a chilled salad.
Equipment
large bowlsmall bowlwhiskserving utensils
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