15 Keto-Friendly Dinners to Add to Your Menu

Did you know that the ketogenic diet can help you burn fat more effectively while enjoying delicious meals? If you’re looking to spice up your dinner routine with keto-friendly options, you’re in for a treat! In this blog, we’ll showcase 15 mouthwatering dinners that are not only easy to prepare but also packed with flavor—perfect for anyone on a keto journey. From Zucchini Noodles with Creamy Avocado Pesto to Baked Lemon Dill Salmon, get ready to tantalize your taste buds with these healthy and satisfying recipes!

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Zucchini Noodles with Creamy Avocado Pesto

This Zucchini Noodles with Creamy Avocado Pesto recipe is a fresh and healthy take on traditional pasta dishes, offering a delightful combination of creamy avocado and zesty basil. It’s not only delicious but also quick to prepare, making it perfect for a weeknight dinner!

Ingredients:

• 4 medium zucchinis
• 1 cup fresh basil leaves
• 1 ripe avocado
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1/4 teaspoon red pepper flakes
• Salt to taste
• Pepper to taste

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. Spiralize the zucchinis to create noodles and set aside.

2. In a food processor, combine the basil leaves, avocado, garlic, lemon juice, and olive oil.

3. Blend until smooth, then season with red pepper flakes, salt, and pepper to taste.

4. In a large skillet, cook the zucchini noodles over medium heat for about 2-3 minutes, just until tender.

5. Add the creamy avocado pesto to the skillet and toss to combine, cooking for an additional minute.

6. Serve immediately, garnished with extra basil or red pepper flakes if desired.

Tips:

• For extra flavor, add nutritional yeast or parmesan cheese to the pesto.
• Customize the recipe by adding cherry tomatoes or grilled chicken for added protein.
• Leftover pesto can be stored in the fridge for up to two days; drizzle with lemon juice to prevent browning.

Garlic Butter Shrimp with Asparagus

This Garlic Butter Shrimp with Asparagus recipe is a delightful combination of succulent shrimp and crisp asparagus, all enveloped in rich, savory garlic butter. It’s an easy-to-make dish that bursts with flavor and is perfect for a quick weeknight dinner.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• Salt to taste
• Pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a large skillet over medium heat, melt the butter.

2. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

3. Add the asparagus to the skillet, season with salt and pepper, and cook for 3-4 minutes until tender-crisp.

4. Push the asparagus to the side of the skillet and add the shrimp. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque.

5. Stir in the lemon juice and parsley, mixing everything together. Adjust seasoning if necessary.

6. Serve immediately, and enjoy!

Tips:

• For added flavor, consider using shrimp with shells on and peeling them after cooking.
• Serve over rice or pasta to make the meal more filling.
• Feel free to substitute asparagus with other vegetables like snap peas or broccoli.

Cauliflower Rice Stir-Fry

This Cauliflower Rice Stir-Fry is a vibrant and healthy dish that combines the crisp texture of fresh vegetables with the nutty flavor of cauliflower rice. It’s a quick and easy way to enjoy a low-carb meal packed with nutrients and bold flavors.

Ingredients:

• 1 head cauliflower, riced
• 2 tablespoons olive oil
• 1 cup bell peppers, chopped
• 1 cup broccoli florets
• 1 cup snap peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 2 green onions, sliced
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Start by ricing the cauliflower using a food processor or by grating it on a box grater until it resembles rice.

2. Heat the olive oil in a large skillet over medium heat.

3. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

4. Toss in the chopped bell peppers, broccoli florets, and snap peas; cook for 5-7 minutes until the vegetables are tender but still crisp.

5. Stir in the riced cauliflower and combine well with the vegetables.

6. Pour in the soy sauce and sesame oil, mixing everything together. Cook for an additional 3-5 minutes until the cauliflower rice is heated through.

7. Season with salt and pepper to taste, and finish by adding sliced green onions on top before serving.

Tips:

• Feel free to add your favorite proteins like chicken, shrimp, or tofu to make this dish more filling.
• For extra flavor, consider adding a splash of rice vinegar or a sprinkle of sesame seeds before serving.
• You can customize the vegetable mix based on seasonal produce or what you have on hand.

Lemon Herb Grilled Chicken with Broccoli

This Lemon Herb Grilled Chicken with Broccoli is the perfect dish for a fresh and healthy meal, combining zesty lemon and aromatic herbs for a mouthwatering flavor. The tender chicken paired with vibrant broccoli makes this recipe both appealing and delicious.

Ingredients:

• 4 pieces chicken breasts
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups broccoli florets
• 1 tablespoon lemon zest
• 1 teaspoon red pepper flakes (optional)

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. In a bowl, combine olive oil, lemon juice, oregano, thyme, garlic, salt, black pepper, and red pepper flakes (if using) to create the marinade.

2. Place chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes.

3. Preheat the grill to medium-high heat. Remove chicken from the marinade and discard any remaining marinade.

4. Grill the chicken for approximately 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

5. During the last 5 minutes of grilling, add broccoli florets to the grill, turning occasionally until bright green and slightly charred.

6. Remove both chicken and broccoli from the grill, and let the chicken rest for a few minutes before slicing.

7. Serve the sliced chicken with grilled broccoli on the side, and sprinkle with lemon zest for added flavor.

Tips:

• Marinating the chicken for a few hours will intensify the flavors.
• For added tanginess, squeeze fresh lemon juice over the dish before serving.
• Feel free to substitute broccoli with other vegetables like asparagus or bell peppers for variety.

Beef and Broccoli Stir-Fry

This Beef and Broccoli Stir-Fry is a quick and delicious meal that’s bursting with savory flavors. The tender beef pairs perfectly with crisp broccoli, all coated in a delightful soy sauce mixture.

Ingredients:

• 1 pound flank steak, thinly sliced
• 3 cups broccoli florets
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/4 cup beef broth
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a medium bowl, combine the soy sauce, oyster sauce, cornstarch, beef broth, sesame oil, and black pepper; stir to mix well.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

3. Add the sliced flank steak to the skillet and stir-fry for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.

4. In the same skillet, add the remaining tablespoon of oil and add the minced garlic and ginger; stir-fry for about 30 seconds until fragrant.

5. Add the broccoli florets to the skillet and stir-fry for about 3 minutes until they turn bright green and are tender-crisp.

6. Return the beef to the skillet and pour the sauce over the beef and broccoli; stir to coat all ingredients evenly.

7. Cook for an additional 1-2 minutes until the sauce thickens, and all ingredients are heated through.

Tips:

• For extra flavor, marinate the beef in the sauce for 30 minutes before cooking.
• Feel free to add other vegetables like bell peppers or snow peas for variety.
• Serve over steamed rice or noodles for a complete meal.

Inside-Out Cheese Burger Casserole

This Inside-Out Cheese Burger Casserole combines the classic flavors of a cheeseburger in a comforting, hearty dish. With gooey cheese and savory beef, it’s a family favorite that’s easy to prepare and perfect for busy weeknights.

Ingredients:

• 1 pound ground beef
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 2 cups elbow macaroni
• 4 cups shredded cheddar cheese
• 1 cup milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: sliced pickles for serving

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until the onion is translucent.

3. Add the ground beef to the skillet, seasoning with salt and pepper. Cook until browned and fully cooked through, then drain any excess fat.

4. Stir in the ketchup, mustard, and Worcestershire sauce, mixing until well combined.

5. In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and add to the beef mixture, stirring to combine.

6. Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.

7. In a separate bowl, combine the milk and 2 cups of shredded cheddar cheese. Pour this mixture over the casserole.

8. Sprinkle the remaining 2 cups of cheese on top, covering evenly.

9. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

10. Allow the casserole to cool for a few minutes before serving. Optionally, top with sliced pickles.

Tips:

• For added flavor, mix in some cooked bacon pieces or sautéed bell peppers.
• Use a combination of cheeses for a unique taste, such as mozzarella or pepper jack.
• This dish can be made ahead of time and stored in the fridge before baking; just add a few extra minutes to the cooking time.
• Leftovers can be stored in an airtight container and reheated in the microwave or oven.

Baked Lemon Dill Salmon

This Baked Lemon Dill Salmon is a perfect blend of zesty lemon and fragrant dill, creating a refreshing and healthy dish that’s easy to prepare. The combination of flavors results in a light yet satisfying meal that’s ideal for any occasion.

Ingredients:

• 4 fillets salmon
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons fresh dill, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon sliced, for garnish

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dill, garlic, salt, and pepper.

3. Place the salmon fillets on the prepared baking sheet and brush the marinade generously over each fillet.

4. Arrange lemon slices on top of the salmon fillets.

5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Tips:

• For an extra touch, add some capers on top before baking.
• Serve with your favorite side dishes like asparagus or quinoa for a complete meal.
• If you don’t have fresh dill, dried dill can be used as a substitute; use about one-third of the amount.

Spinach and Feta Stuffed Chicken Breast

This Spinach and Feta Stuffed Chicken Breast is a delightful dish that combines tender chicken with the fresh flavors of spinach and zesty feta cheese. The perfect balance of savory and creamy, it’s sure to impress at any dinner table.

Ingredients:

• 2 large chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup chicken broth

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, oregano, salt, and pepper. Mix well to create the stuffing.

3. Carefully cut a pocket into each chicken breast, without slicing all the way through.

4. Stuff each chicken breast with the spinach and feta mixture, using toothpicks to secure the opening if necessary.

5. Heat olive oil in an oven-proof skillet over medium heat. Sear the stuffed chicken breasts for about 4-5 minutes on each side, until golden brown.

6. Pour the chicken broth into the skillet and transfer it to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through.

7. Remove from the oven, let it rest for a few minutes, then slice and serve.

Tips:

• For added flavor, marinate the chicken breasts in olive oil, lemon juice, and herbs for a few hours before stuffing.
• Feel free to mix in other vegetables like sun-dried tomatoes or artichoke hearts for a unique twist.
• Serve with a side salad or roasted vegetables for a complete meal.

Keto Mushroom and Spinach Frittata

This Keto Mushroom and Spinach Frittata is a delightful blend of earthy mushrooms and fresh spinach, bringing a burst of flavors that will keep you energized. It’s the perfect low-carb breakfast option packed with healthy fats!

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper until well combined.

3. In an oven-safe skillet, heat the olive oil over medium heat, then add the sliced mushrooms and sauté for about 5 minutes, or until they start to soften.

4. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes until wilted.

5. Pour the egg mixture over the cooked mushrooms and spinach, then sprinkle the shredded cheese on top.

6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.

7. Remove from the oven, let it cool for a few minutes, then slice and serve warm.

Tips:

• Feel free to add other vegetables or cooked meats for extra flavor and protein.
• This frittata can be stored in the refrigerator for up to 4 days, making it great for meal prep.
• For a spicier kick, add some diced jalapeños or red pepper flakes.

Creamy Tuscan Garlic Chicken

This Creamy Tuscan Garlic Chicken is a delightful dish that combines tender chicken breasts with a rich and creamy garlic sauce, accented by vibrant spinach and sun-dried tomatoes. The harmonious blend of flavors makes this recipe a perfect choice for a comforting weeknight dinner.

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup fresh spinach
• ½ cup sun-dried tomatoes, chopped
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Season the chicken breasts with Italian seasoning, salt, and pepper.

2. Heat olive oil in a large skillet over medium heat and add the chicken breasts. Cook until golden brown, about 5-7 minutes per side. Remove from skillet and set aside.

3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

4. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.

5. Add the sun-dried tomatoes and spinach to the skillet and stir until the spinach is wilted.

6. Return the chicken to the skillet and let it simmer in the sauce for an additional 5 minutes.

7. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Adjust seasoning if necessary.

Tips:

• For extra flavor, marinate the chicken in Italian dressing for an hour before cooking.
• Serve over pasta or rice to soak up the delicious sauce.
• Feel free to add other vegetables such as mushrooms or bell peppers for added nutrition.

Zesty Lime Cilantro Chicken Skewers

These Zesty Lime Cilantro Chicken Skewers are bursting with vibrant flavors that will transport your taste buds to a tropical paradise. The combination of zesty lime and fresh cilantro adds a refreshing twist, making them perfect for grilling season!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-6 skewers, soaked in water for 30 minutes if using wooden skewers

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a large bowl, combine olive oil, lime juice, lime zest, cilantro, garlic, cumin, salt, and pepper. Stir well to create a marinade.

2. Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.

3. Preheat your grill to medium-high heat.

4. Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece.

5. Grill the skewers for about 10 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

6. Remove from the grill and let rest for a few minutes before serving.

Tips:

• For an extra kick, add some red pepper flakes to the marinade.
• Serve with a side of rice or salad for a complete meal.
• Feel free to alternate the chicken with vegetables like bell peppers and onions on the skewers for added flavor and color.

Eggplant Lasagna with Meat Sauce

This Eggplant Lasagna with Meat Sauce is a flavorful twist on a classic dish, layering tender eggplant, rich meat sauce, and creamy cheese for a satisfying meal. The depth of flavors from the savory meat sauce combined with the subtle sweetness of roasted eggplant will leave you craving more.

Ingredients:

• 2 medium eggplants
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 65 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let them sit for about 15 minutes to draw out moisture.

3. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.

4. Add the ground beef to the skillet, breaking it apart, and cook until browned. Drain excess fat.

5. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for about 15 minutes.

6. Pat the eggplant slices dry with a paper towel and spread them on a baking sheet. Roast in the preheated oven for about 20 minutes until slightly golden.

7. In a mixing bowl, combine ricotta cheese, egg, and half of the grated Parmesan cheese. Mix until smooth.

8. In a baking dish, spread a layer of meat sauce, followed by a layer of roasted eggplant, then a layer of the ricotta mixture. Repeat layers, finishing with meat sauce topped with mozzarella and remaining Parmesan cheese.

9. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

10. Allow the lasagna to cool for at least 10 minutes before slicing and serving.

Tips:

• For a healthier version, you can grill the eggplant slices instead of roasting them.
• Feel free to add other vegetables like spinach or zucchini for added flavor and nutrition.
• This lasagna can be assembled in advance and baked when ready to serve.

Cauliflower Mac and Cheese

This Cauliflower Mac and Cheese is a creamy, indulgent dish that delivers all the comfort of traditional mac and cheese while packing in nutritious cauliflower. The blend of sharp cheddar and creamy mozzarella creates a rich, cheesy flavor that will delight both kids and adults alike.

Ingredients:

• 1 head cauliflower, cut into florets
• 8 ounces elbow macaroni
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 2 cups milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup breadcrumbs (optional)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.

2. In a large pot, bring water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.

3. In the same pot, steam the cauliflower florets until tender, about 7-10 minutes.

4. Using a blender or food processor, puree the steamed cauliflower with the milk until smooth.

5. In the pot, melt the butter over medium heat, then add the flour, stirring for about 1 minute to create a roux.

6. Gradually whisk in the cauliflower puree, followed by the garlic powder, onion powder, salt, black pepper, and paprika.

7. Stir in the cheddar and mozzarella cheese until melted and combined.

8. Add the cooked macaroni to the cheese sauce, mixing well to coat.

9. Transfer the mixture to the prepared baking dish. If using, sprinkle breadcrumbs on top.

10. Bake in the preheated oven for about 15 minutes, or until bubbly and golden on top.

Tips:

• For a spicier kick, add a dash of cayenne pepper to the cheese sauce.
• Try using different cheese combinations for unique flavors.
• This dish can be made ahead of time; just reheat before serving.

Spaghetti Squash with Meatballs

This Spaghetti Squash with Meatballs recipe brings a delightful twist to a classic dish, combining the sweetness of roasted squash with savory, flavorful meatballs. The vibrant flavors and healthy ingredients make it an appealing choice for any meal.

Ingredients:

• 1 medium spaghetti squash
• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Fresh basil for garnish (optional)

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt.

3. Place the squash cut-side down on a baking sheet and roast for about 30–40 minutes, or until the flesh is tender.

4. While the squash is roasting, prepare the meatballs. In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until well combined.

5. Form the mixture into meatballs, about 1 inch in diameter.

6. In a large skillet, heat marinara sauce over medium heat. Add the meatballs and simmer for about 15 minutes, or until cooked through.

7. Once the squash is done, use a fork to shred the flesh into spaghetti-like strands.

8. Serve the spaghetti squash topped with meatballs and marinara sauce. Garnish with fresh basil if desired.

Tips:

• For extra flavor, add herbs such as basil or parsley to the meatball mixture.
• Leftover meatballs can be frozen for future meals.
• Try using turkey for a lighter option without sacrificing flavor.

Greek Salad with Grilled Chicken and Feta

This Greek Salad with Grilled Chicken and Feta brings together the vibrant flavors of fresh vegetables, tangy feta cheese, and perfectly grilled chicken, creating a delightful and healthy meal. The combination of olives, cucumber, and juicy tomatoes makes this dish a refreshing choice for any occasion.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, chopped
• 1 small red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• 4 ounces feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 2 grilled chicken breasts, sliced
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Begin by grilling the chicken breasts until fully cooked, about 5 minutes on each side, then allow them to rest before slicing.

2. In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and Kalamata olives.

3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and season with salt and pepper.

4. Drizzle the dressing over the salad and toss gently to combine.

5. Top the salad with the sliced grilled chicken and crumbled feta cheese before serving.

Tips:

• For added flavor, marinate the chicken in olive oil, lemon juice, and garlic before grilling.
• Feel free to add other vegetables like radishes or avocado for extra nutrition and taste.
• This salad can be made ahead of time; just keep the dressing separate until ready to serve to maintain freshness.