Here are 20 low-carb summer meal ideas that you can enjoy:
- Grilled chicken or fish with roasted vegetables.
- Zucchini noodles (zoodles) with pesto and grilled shrimp.
- Greek salad with grilled chicken.
- Cucumber and avocado gazpacho.
- Caprese salad with fresh mozzarella, tomatoes, and basil.
- Grilled steak with a side of steamed asparagus.
- Lettuce wraps filled with grilled chicken, veggies, and a drizzle of tahini sauce.
- Cauliflower "rice" stir-fry with mixed vegetables and tofu or shrimp.
- Grilled salmon with a side of grilled zucchini and bell peppers.
- Spinach and feta stuffed chicken breast with a side of sautéed spinach.
- Tuna or chicken salad lettuce wraps.
- Grilled shrimp skewers with a side of grilled eggplant.
- Baked chicken thighs with a side of roasted Brussels sprouts.
- Taco salad with ground turkey or beef, lettuce, tomatoes, cheese, and avocado.
- Grilled pork chops with a side of coleslaw.
- Portobello mushroom burgers with lettuce, tomato, and avocado.
- Egg salad stuffed tomatoes.
- Grilled vegetable kebabs with a side of grilled halloumi cheese.
- Cabbage and carrot slaw with grilled chicken or fish.
- Broccoli and cheddar soup served chilled.
Let's start with the recipe and method:
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Grilled Chicken or Fish with Roasted Vegetables:
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Ingredients:
- 4 chicken breasts or fish fillets
- Assorted vegetables (such as bell peppers, zucchini, and eggplant)
- Olive oil
- Salt and pepper to taste
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Instructions:
- Preheat the grill to medium-high heat.
- Season the chicken or fish with salt, pepper, and a drizzle of olive oil.
- Place the chicken or fish on the grill and cook for 6-8 minutes per side, or until cooked through.
- Meanwhile, toss the vegetables with olive oil, salt, and pepper.
- Place the vegetables on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes, or until tender.
- Serve the grilled chicken or fish with the roasted vegetables.
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Zucchini Noodles (Zoodles) with Pesto and Grilled Shrimp:
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Ingredients:
- 2 large zucchini
- 1 pound (450g) shrimp, peeled and deveined
- 1/4 cup pesto sauce
- Salt and pepper to taste
- Olive oil
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Instructions:
- Spiralize the zucchini to create zucchini noodles (zoodles).
- Season the shrimp with salt, pepper, and a drizzle of olive oil.
- Heat a grill pan or skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until cooked through.
- In a separate pan, heat olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes, or until tender.
- Toss the zoodles with pesto sauce and serve with grilled shrimp.
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Greek Salad with Grilled Chicken:
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Ingredients:
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh dill (optional)
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Instructions:
- Preheat the grill to medium-high heat.
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
- Grill the chicken for 6-8 minutes per side, or until cooked through.
- Let the chicken rest for a few minutes, then slice it into thin strips.
- In a large bowl, combine the salad greens, cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Top the salad with grilled chicken and garnish with fresh dill, if desired.
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Cucumber and Avocado Gazpacho:
- Instructions:
- In a blender or food processor, combine cucumbers, avocado, bell pepper, red onion, garlic, lemon juice, olive oil, and vegetable broth.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Chill the gazpacho in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with fresh cilantro or mint.
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Caprese Salad:
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Ingredients:
- 2 large tomatoes, sliced
- 8 ounces fresh mozzarella cheese, sliced
- Fresh basil leaves
- 2 tablespoons extra virgin olive oil
- Balsamic glaze (optional)
- Salt and pepper to taste
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Instructions:
- Arrange the tomato and mozzarella slices on a serving platter, alternating them.
- Tuck fresh basil leaves in between the tomato and mozzarella slices.
- Drizzle olive oil over the salad.
- Season with salt and pepper to taste.
- Optional: Drizzle balsamic glaze over the salad for added flavor.
- Serve at room temperature.
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Grilled Steak with Sautéed Asparagus:
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Ingredients:
- 2 steaks (such as ribeye or strip loin)
- Salt and pepper to taste
- Olive oil
- 1 bunch asparagus, ends trimmed
- 2 garlic cloves, minced
- 2 tablespoons butter
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Instructions:
- Preheat the grill to medium-high heat.
- Season the steaks with salt, pepper, and a drizzle of olive oil.
- Grill the steaks for 4-6 minutes per side, or until cooked to your desired level of doneness.
- While the steaks are grilling, heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté for 1 minute.
- Add the asparagus to the skillet and sauté for 5-7 minutes, or until tender-crisp.
- Stir in the butter until melted and coating the asparagus.
- Serve the grilled steak with sautéed asparagus.
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Lettuce Wraps with Grilled Chicken and Tahini Sauce:
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Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- Salt and pepper to taste
- Iceberg or butter lettuce leaves
- Sliced cucumbers, cherry tomatoes, and shredded carrots for topping
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Instructions:
- Preheat the grill to medium-high heat.
- In a bowl, whisk together olive oil, minced garlic, lemon juice, tahini, salt, and pepper.
- Place the chicken breasts in a shallow dish and pour the marinade over them. Let them marinate for 30 minutes.
- Grill the chicken for 6-8 minutes per side, or until cooked through.
- Let the chicken rest for a few minutes, then slice it into thin strips.
- To assemble the lettuce wraps, place a few slices of grilled chicken on a lettuce leaf.
- Top with sliced cucumbers, cherry tomatoes, and shredded carrots.
- Drizzle with additional tahini sauce if desired.
- Roll up the lettuce leaf and enjoy.
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Cauliflower "Rice" Stir-Fry with Tofu or Shrimp:
- Instructions:
- Cut the cauliflower into florets and pulse them in a food processor until they resemble rice-like grains.
- Heat olive oil in a large skillet or wok over medium heat.
- Add minced garlic and sauté for 1 minute.
- Add the riced cauliflower to the skillet and cook for 5-7 minutes, or until tender.
- Push the cauliflower rice to one side of the skillet and add tofu or shrimp to the other side.
- Cook tofu until browned on all sides or cook shrimp until pink and opaque.
- Stir everything together and add soy sauce, sesame oil, and any other desired seasonings.
- Cook for an additional 2-3 minutes to combine the flavors.
- Serve hot.
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Grilled Salmon with Grilled Zucchini and Bell Peppers:
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Ingredients:
- 2 salmon fillets
- Salt and pepper to taste
- Olive oil
- 2 zucchinis, sliced lengthwise
- 2 bell peppers, sliced
- Lemon wedges (for serving)
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Instructions:
- Preheat the grill to medium-high heat.
- Season the salmon fillets with salt, pepper, and a drizzle of olive oil.
- Grill the salmon for 4-6 minutes per side, or until cooked through.
- Meanwhile, brush the zucchini slices and bell pepper slices with olive oil.
- Grill the vegetables for 2-3 minutes per side, or until tender and slightly charred.
- Remove the salmon and vegetables from the grill.
- Squeeze fresh lemon juice over the salmon and serve with grilled zucchini and bell peppers.
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Spinach and Feta Stuffed Chicken Breast with Sautéed Spinach:
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Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 2 garlic cloves, minced
- Salt and pepper to taste
- Olive oil
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Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, combine chopped spinach, feta cheese, minced garlic, salt, and pepper.
- Cut a pocket into each chicken breast and stuff with the spinach and feta mixture.
- Heat olive oil in an oven-safe skillet over medium heat.
- Sear the chicken breasts for 2-3 minutes per side, or until browned.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- In a separate skillet, heat olive oil over medium heat.
- Add fresh spinach and sauté for 2-3 minutes, or until wilted.
- Serve the stuffed chicken breast with sautéed spinach on the side.
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Tuna or Chicken Salad Lettuce Wraps:
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Ingredients:
- 2 cans of tuna or cooked chicken breast, shredded
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Lettuce leaves for wrapping
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Instructions:
- In a bowl, combine the tuna or chicken, mayonnaise, Dijon mustard, celery, red onion, salt, and pepper.
- Mix well until everything is evenly combined.
- Spoon the tuna or chicken salad onto lettuce leaves.
- Wrap the leaves around the filling, securing with toothpicks if necessary.
- Serve chilled.
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Grilled Shrimp Skewers with Grilled Eggplant:
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Ingredients:
- 1 pound (450g) large shrimp, peeled and deveined
- Olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 large eggplant, sliced
- Fresh lemon wedges (for serving)
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Instructions:
- Preheat the grill to medium-high heat.
- In a bowl, combine olive oil, minced garlic, paprika, salt, and pepper.
- Toss the shrimp in the marinade until well coated.
- Skewer the shrimp onto metal or soaked wooden skewers.
- Grill the shrimp skewers for 2-3 minutes per side, or until pink and cooked through.
- Brush the eggplant slices with olive oil and sprinkle with salt and pepper.
- Grill the eggplant slices for 2-3 minutes per side, or until tender.
- Serve the grilled shrimp skewers with grilled eggplant and lemon wedges.
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Baked Chicken Thighs with Roasted Brussels Sprouts:
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Ingredients:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- Garlic powder
- Smoked paprika
- Olive oil
- 1 pound (450g) Brussels sprouts, trimmed and halved
- Balsamic glaze (optional)
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Instructions:
- Preheat the oven to 400°F (200°C).
- Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Add the chicken thighs, skin side down, and cook for 5-6 minutes, or until the skin is golden and crispy.
- Flip the chicken thighs and transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the chicken is cooked through.
- In a separate baking sheet, toss the Brussels sprouts with olive oil, salt, and pepper.
- Roast the Brussels sprouts in the oven for 20-25 minutes, or until tender and slightly caramelized.
- Serve the baked chicken thighs with roasted Brussels sprouts.
- Drizzle with balsamic glaze, if desired.
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Taco Salad with Ground Turkey or Beef:
- Instructions:
- Preheat a skillet over medium-high heat and add olive oil.
- Add ground turkey or beef to the skillet and cook until browned and cooked through.
- Add chili powder, cumin, paprika, salt, and pepper to the skillet. Stir well to coat the meat.
- Remove from heat and let it cool slightly.
- In a large bowl, combine mixed salad greens, cherry tomatoes, diced avocado, sliced bell peppers, and any other desired salad toppings.
- Add the cooked ground turkey or beef on top of the salad.
- Optional: Top with shredded cheese, sour cream, and salsa.
- Toss the salad to combine all the ingredients.
- Serve and enjoy.
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Greek Stuffed Peppers:
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Ingredients:
- 4 bell peppers (any color), halved and seeds removed
- 1 pound (450g) ground turkey or beef
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup chopped tomatoes
- 1/4 cup chopped Kalamata olives
- 1/4 cup crumbled feta cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil
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Instructions:
- Preheat the oven to 375°F (190°C).
- Place the bell pepper halves in a baking dish, cut side up.
- Heat olive oil in a skillet over medium heat.
- Add diced onion and minced garlic to the skillet and cook until softened.
- Add ground turkey or beef to the skillet and cook until browned.
- Stir in chopped tomatoes, Kalamata olives, crumbled feta cheese, dried oregano, salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
- Spoon the mixture into the bell pepper halves.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.
- Serve the stuffed peppers warm.
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Shrimp or Chicken Lettuce Wraps with Peanut Sauce:
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Ingredients:
- 1 pound (450g) shrimp or cooked chicken breast, diced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons peanut butter
- 1 tablespoon lime juice
- 1 teaspoon honey or sweetener of choice
- Salt and pepper to taste
- Lettuce leaves for wrapping
- Shredded carrots, chopped peanuts, and cilantro for topping
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Instructions:
- In a bowl, combine the shrimp or diced chicken with soy sauce, hoisin sauce, sesame oil, salt, and pepper. Let it marinate for 10-15 minutes.
- In a separate bowl, whisk together peanut butter, lime juice, honey, and a splash of water until smooth and creamy. Set aside.
- Heat olive oil in a skillet over medium-high heat.
- Cook the marinated shrimp or chicken until cooked through.
- Remove from heat and let it cool slightly.
- To assemble the lettuce wraps, place a spoonful of the shrimp or chicken filling onto a lettuce leaf.
- Top with shredded carrots, chopped peanuts, and cilantro.
- Drizzle with peanut sauce.
- Roll up the lettuce leaf and enjoy.
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Grilled Portobello Mushrooms with Balsamic Glaze:
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Ingredients:
- 4 large Portobello mushrooms, stems removed
- Olive oil
- Salt and pepper to taste
- Balsamic glaze
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Instructions:
- Preheat the grill to medium heat.
- Brush both sides of the Portobello mushrooms with olive oil.
- Season with salt and pepper.
- Place the mushrooms on the grill, gill side down, and cook for 4-5 minutes.
- Flip the mushrooms and continue grilling for another 4-5 minutes, or until tender.
- Remove the mushrooms from the grill and drizzle with balsamic glaze.
- Serve as a side dish or as a vegetarian burger alternative.
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Zucchini Noodles with Pesto and Grilled Chicken:
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Ingredients:
- 2 large zucchini, spiralized into noodles
- 2 boneless, skinless chicken breasts
- Olive oil
- Salt and pepper to taste
- Pesto sauce
- Grated Parmesan cheese (optional)
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Instructions:
- Preheat the grill to medium-high heat.
- Season the chicken breasts with olive oil, salt, and pepper.
- Grill the chicken for 6-8 minutes per side, or until cooked through.
- Remove from the grill and let it rest for a few minutes before slicing.
- In a separate skillet, heat olive oil over medium heat.
- Add the zucchini noodles and sauté for 2-3 minutes, or until slightly softened.
- Toss the zucchini noodles with pesto sauce until well coated.
- Serve the zucchini noodles topped with sliced grilled chicken.
- Optional: Sprinkle with grated Parmesan cheese.
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Cabbage and Cucumber Slaw with Grilled Shrimp:
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Ingredients:
- 1/2 small cabbage, thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup chopped fresh dill
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1 pound (450g) large shrimp, peeled and deveined
- Olive oil
- Lemon wedges (for serving)
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Instructions:
- In a large bowl, combine the sliced cabbage, sliced cucumber, chopped dill, olive oil, apple cider vinegar, salt, and pepper.
- Toss everything together until well coated.
- Preheat the grill to medium-high heat.
- Season the shrimp with olive oil, salt, and pepper.
- Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
- Remove the shrimp from the grill.
- Serve the cabbage and cucumber slaw topped with grilled shrimp.
- Squeeze fresh lemon juice over the dish before serving.
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Greek Salad with Grilled Halloumi Cheese:
- Instructions:
- Heat olive oil in a skillet over medium-high heat.
- Add the halloumi cheese slices to the skillet and cook for 2-3 minutes per side, or until golden brown and slightly crispy.
- Remove the halloumi cheese from the skillet and let it cool slightly.
- Cut the halloumi cheese into bite-sized pieces.
- Add the grilled halloumi cheese to the salad bowl.
- Drizzle the salad with olive oil and lemon juice.
- Season with salt and pepper to taste.
- Toss everything together until well combined.
- Serve the Greek salad with grilled halloumi cheese as a refreshing and flavorful summer meal.