This Super Quick Coconut Red Curry Soup is ready in just about 15 minutes and it’s highly adaptable. Add chicken or shrimp, drop in whatever veggies are in season and you have on hand, add noodles, or don’t. It’s creamy, rich and a breeze to make.
In continuing with the simple weeknight meal ideas, I bring you one of my go-to, super quick meals. I make and share this often on my Instagram stories and I am constantly receiving messages for the recipe. It hardly seems like a recipe to me, given what a breeze it is and how I rarely even measure, but here we go.
Keto Dinner Recipesketo recipes keto meals weeknight meals low carb recipes keto dinner recipes low carb dinner recipes
For those of you venturing into the world of low carb eating or the ketogenic diet, I want you to know that weeknight meals can be easy breezy and super simple. I’ve got you covered with a long list of easy low carb / keto dinner recipes perfect for your busy weeknights. So, grab your favorite low carb side dish like cauliflower rice, roasted veggies, greens, zucchini noodles or a big f*cking salad with your favorite homemade salad dressing. If you don’t eat low carb or keto, I can guarantee you’ll find something here, too. These recipes are simple to make, fuss-free, real food focused meals, perfect for everyone!
Need some quick keto dinner recipes for easy weeknight meals? This amazing round up of low carb / keto recipes for weeknight meals will have you covered for many weeks to come, so you can spend less time cooking and more time enjoying your evenings. Bonus: everything is paleo-friendly, gluten-free and dairy-free friendly and most are Whole30.
No matter how you approach your diet and eating, I think we can all agree the best meals are the ones that we actually enjoy to make and continue to come back to, time and time again. Truly some of my favorite dinner recipes, keto or not, are the simplest ones. One pot, or one pan, sheet pans, crock pots and instant pots, 5 ingredients or less, ready in under 30 minutes. I find easy weeknight meals to be fun to develop and create, but even more I love sharing these with all of you, especially because I love knowing that you are actually going to make them.
Since I started the ketogenic diet in January 2017, I have been enjoying getting creative with my meals and discovering simpler ways to make delicious weeknight eats without all the fuss. I have also personally been seeing wonderful results, both in my health and my athletic performance and the cognitive effects have also been amazing. While I know the keto diet isn’t necessarily the catch-all answer or the proper dietary approach for ALL, I don’t believe there is ANY one diet is the perfect one-size-fits-all hat that will work for all – I do know that I have been contacted by so many of you who you’ve found great success in this style of eating looking for more recipe ideas. So, I wanted to support those of you following a ketogenic diet and offer a robust resource for easy keto recipes for weeknight meals, for those that are eating a low carb diet.
With a list of keto-friendly recipes from here on Tasty Yummies plus a bunch from some of my favorite bloggers around the web, we’ve got you covered.
Paleo Breakfast Sausage Patties are simple to make at home. Just about 15 minutes of work and you’ve got ready made breakfast options for the week. With a pre-made hard or soft boiled egg (or any eggs really) and a side of greens or other veggies, you’re starting your day with quality protein, fat, greens and fiber, without any of the sketchy ingredients found in many store-bought sausages and you have a well rounded breakfast for the busy mornings, ready in just minutes.
I find one of the best ways to feeling more in control of your meals and let’s be honest, your life, is to plan ahead. With cooking, while I don’t fully subscribe personally to meal prep or even very rigid, planned out batch cooking, I am always looking for ways to cook in abundance so I can cook once and enjoy multiple times over.
These Paleo Breakfast Sausage are a perfect example of that. Often I will make a double batch so we have plenty on hand for the week, for simple breakfasts without the fuss.
Rich in both flavor and nutrients, this Caramelized Onion and Bacon Liver Pâté makes a wonderful appetizer or sandwich spread and would both be the perfect addition to any holiday spread or even just an every day weekday treat.
Well, well, well. The time has come. Liver has made it’s way to the Tasty Yummies recipe archives. Who am I, even? Honestly, though, there is a version of me from 5 years ago that would truly never believe it possible. Yet, here we are. Just a girl in her 30s that has a mild love affair with good liver and how good that it makes her feel.
A good pâté at a restaurant, this was the first time I was able to eat liver. If you’ve never had it, pâté is a smooth mousse that is deliciously served up in small portions traditionally on crostini or crackers, garnishing pricy charcuterie boards. Liver is usually quite inexpensive to purchase from your local farmer, or a trusted market, sometimes as inexpensive as a few dollars a pound.
Liver is a highly-prized, often overlooked superfood. I find it’s a really great way to get my vitally important vitamin A, a fabulous source of B vitamins and iron, along with many crucial minerals and it even contains a not-yet-identified anti-fatigue factor. Guys, legit I have massive amounts more energy when I am eating liver, regularly. You can read more about the many, many nutritional benefits of nature’s most potent superfood here.
These Crispy Paleo Chicken Fingers are a grain-free peek into my childhood. Buffalo-Style and Original with option for stove-top or baked. Growing up in Buffalo chicken fingers were a staple, but going gluten-free and consequently paleo, I have forever been on the hunt for the perfect, crispy tenders. I have perfected my recipe over the years and I am finally sharing with you.
We all had those foods we heavily mourned over, then forever lusted after when we first went gluten-free. Being a true Buffalo girl, growing up in the land of pizza, chicken wings and epic bar food, that food for me was chicken fingers. I have no shame in admitting that. I can fully remember the day I discovered my gluten intolerance, being so sad that I would never have chicken fingers again. A loss of great proportions. That said, I literally feel like I have spent the last nearly 13 years of being gluten-free, testing, making and perfecting my chicken finger game. I take my chicken fingers very seriously.
Loaded with Middle Eastern flavors these Chicken Kofta Skewers are simple to make and they are packed with taste from an array of fresh herbs and spices. These can be made as kababs or meatballs and served alongside your favorite salad or made into a wrap, with pita or lettuce.
While we are deep into September and days away from the official start of Autumn, in Southern California and really, much of the country right now, the memo hasn’t been received and summer weather is still upon us. Besides, there’s no reason that grilling should be relegated to just summer.
Regardless of the time of year, these delicious, Mediterranean-inspired kofta skewers as they are as if a kabab and a meatball made a baby and it makes for a surprisingly easy, but tasty, weeknight meal. Whether you fire up the grill, cook them up in a grill pan on the stove or roll them into meatballs and cook them up that way, you can’t go wrong. The beautiful blend of herbs and spices provides a wonderful array of flavors. In my mind, they are a cousin to gyro, one of my most favorite Greek dishes and they make for a really easy, yet still exotic option for even a weeknight meal.
This Chilled Zucchini Basil Soup with Lemon Garlic Cream is a summertime dream dish. Great as a starter or add your favorite protein for a perfect, super quick one-bowl meal.
Well, it’s that time again. Zucchini season. The abundance of my favorite veggie at the grocery, farmers markets and home gardens everywhere, means a new year to get creative and find new ways to cook up this tasty little green squash.
I personally find zucchini to be incredibly versatile, stepping in as noodles like spaghetti or fettucini or even rice noodles in Pad Thai. It works well in desserts like cookies or muffins, it makes amazing savory fritters, shoot it’s even amazing in smoothies.
I really enjoy pureeing raw or slightly cooked zucchini, as it brings a really hearty creaminess without the need for dairy, dairy alternatives or nuts.
These Crispy Grilled Chicken Wings are a summertime entertaining staple at our house. A recipe developed and perfected by my husband Mark, I am so excited to now share it with all of you.
I have to say, in the over 7 years that Tasty Yummies has existed, I cannot believe we’ve never had my husband Mark as a guest contributor here. While I do most of the cooking around here, the grilling duties land nearly exclusively on his shoulders and this man has truly mastered his craft.
These are a low and slow method, so they aren’t a quick throw them on the grill recipe, but this actually makes for a great recipe when entertaining. Our grill is front and center on our large deck, we all gather round with drinks and snacks while Mark tends to his duties. He likes having a job and I love relinquishing some of the cooking control. Don’t rush these, the crispiness and lack of dryness is all thanks to the indirect method Mark developed.
What Beth Says: Mark takes his grilling very seriously and he is always tweaking and adjusting his methods, creating new ways to use old tricks. This grilled chicken wing recipe of his is by far the most popular. Based on the concept of his long-perfected beer can chicken these wings are now legendary and the reputation of these wings might just precede Mark, at this point.
I love this particular recipe for so many reasons. 1) it’s created by the human I love most in this world. DUH! 2) this recipe has afforded me a little more opportunity to actually enjoy dinner guests, especially in the summer months. With most of the cooking generally being my responsibility, with good reason, I usually host dinner and feel like I spend more time preparing and cooking, than I do being able to visit. Now I can craft a few sides, a salad and a dessert and leave the main up to my man! 3) being from Buffalo, I feel like it’s in my DNA to love chicken wings. However I am usually underwhelmed and left feeling crazy gross with almost all restaurant chicken wings, so I just never eat them. I can assume that likely the feeling of hot gut death is because they are submerged in hot, rancid, oxidized garbage vegetable oil. With these grilled wings cooking low and slow, they are crispy, without being dried out and there is not of those horrible, ‘what did I just do?’ feelings in your tummy. 4) We get invited to a lot more BBQs, with the request that we show up and make these. Fair enough!
Thanks for the photo Gustavo Jaimes
What Mark Says: Marky love wingy. They say everything in art is inspired by something else, well at least that’s what I hope they say – because I say it all of the time. The idea for my backyard Crispy Grilled Chicken Wings came from two other works of art. Years ago before Tasty Yummies was the powerhouse it is today, we experimented with the infamous Beer Can Chicken and the Butterflied Chicken (link below), these types of meals gave me a chance to give back to the woman that feeds me everyday and, if we’re being totally honest, looks after my nutrition like hawks fly around roadkill. The grill became my thing, I got good at it and for a food dummy, Tasty Yummies was proud of me.
This skillet meal is ready in just about 15 minutes and it’s loaded with quality protein, fibrous leafy greens and if you top it with avocado, you’ll get some bonus healthy fats. A perfect, low-carb, one pan meal to please all!
I have been loving a good one pan meal these days. Despite the, I am sure, blanket assumptions that when you don’t have kids, you have all the time in the world for meal planning, it can actually be quite hard, even still, in a child-free home. Without the forced structure and routines that comes with having little ones, we can often flail and have to make do.
I am not that great at planning ahead some weeks and I am often not that methodical with our meal planning, so there are always staples that we have around, so there are always those staple-inspired meals. You know the ones – they aren’t all that glamorous and they are more about the function than the fashion.
This Sheet Pan Roast Chicken and Veggies Dinner is extremely simple to toss together, it’s ready in just about 30 minutes and you can easily adjust the recipe’s ingredients to your personal favorites. Swap out the veggies, try a different herb and spice blend.
Sheet pan dinners are the ultimate in one-pan meals. These versatile meals are easy to customize for even the pickiest of eaters. With a trusty sheet pan, just a few pantry staples and your favorite in season produce in just about 30 minutes of cooking, you can have a hearty, tasty dinner on the table any night of the week.
This recipe is highly versatile, you change out the veggies depending on the season and your family’s preferences. Here we went with Brussels sprouts and butternut squash, two of our personal favorites – but you can also use cabbage, green beans, squash, peppers, onions or shallots, broccoli, cauliflower, potatoes (white or sweet), zucchini, carrots, etc. Go with the best the season has to offer and of course, your family’s favorites.
As I sit down to write this recipe I am having the realization that these Maple Bourbon Glazed Chicken Wings in a nutshell are basically a food representation of my marriage and just 9 days before our 10 year wedding anniversary, at that. I would love to act as if this was 100% purposeful in it’s intent, but nope, kinda just a happy accident. But you guys, chicken wings inspired by the Kentucky Derby – it’s like Buffalo meets Louisville. I a Buffalo girl, my husband Mark from Louisville. Nifty. Totally planned (not really).
Tomorrow is the Kentucky Derby and while I could care less about horse racing, in fact I actually have some inherent issues with it from a moral and ethical standpoint, I do have a husband that grew up in Louisville, surrounded by the culture of this 2-minute long historic sport. They party for 2 weeks prior to the Derby in Louisville, there are boat races, fireworks, fancy hats and a plethora of foods and cocktails exclusively served for the Derby. They don’t mess around.
These Cast Iron Crispy Chicken Thighs are insanely simple, plus ready in under 30 minutes this super crispy, crackly and epically tasty chicken is a great weeknight dinner option.
In my continued efforts to bring you more of the simple, easy dishes that I cook on the weekly here in our house, along with solid fuss-free options for those of you transitioning to a more whole food focused, real food lifestyle – today, I give you a personal favorite of ours: Cast Iron Crispy Chicken Thighs.
These crispy, crackly-skinned chicken thighs are a staple around here and with varying spices and flavors, along with your desired sides, these are a simple weeknight option that you will never tire of. Plus it’s ready in under 30 minutes.
This Creamy Tomato Tikka Masala Soup is the ultimate in flavor. With aromatic spices in a creamy, rich tomato broth it’s the perfect comfort food.
I refuse to subscribe to the notion that there is a “Soup Season”. Sure, winter and fall are much more conducive to warming, comforting bowls of the steamy stuff, but there is something so cozy about soup and it can often make for a nice, one pot, fuss free meal, no matter the season.
As a lover of all things Indian-spiced I am constantly experimenting with dishes that are inspired by those very distinct spice blends. Since my husband is the exact opposite and prefers to avoid many of those spices, like the plague (he had a bad Indian restaurant food poisoning incident that forever ruined him) I dont get to play nearly as often as I would like.
On a rare night at home alone, recently, I was experimenting with a creamy garam masala spiced dish, somewhere between chicken makhani (butter chicken) and tikka masala, I was making the sauce creamy with coconut milk instead of heavy cream and as I was adding the tomatoes and broth, I found I had gone a little too far with the liquids, my sauce turned more to a soup and I simultaneously fell in love with this accidental dish. Creamy Tomato Tikka Masala Soup. Read the rest of this entry »
After 4 weeks of loads of travel, I am back home and getting back into real life. Interestingly, I have never been more organized with my content when traveling, especially before 4 weeks of on and of travel. I had plenty of content to share posts just as regularly while I was gone. From this time last month, until right now, I have been in Mexico, Portland Oregon and finally, Buffalo, New York. I’ve been down the road and back again, to say the very least.
This final leg of travel, which I just returned from last night, began as an innocent surprise trip home to see my family. I somewhat randomly selected this week, though it was my Mother’s birthday and my nephew’s first birthday, but it was just all a good excuse to come home and surprise everyone.
Sadly as the trip crept closer, I received word that my Grandfather had fallen ill and it wasn’t looking great this time. His body was failing him and it was his time. He was in Hospice. I kept checking in with my mother, from my trip to Portland, asking how he was and managing the wonder of what would happen if he passed if I was in Portland, mere days before my scheduled surprise trip. Could I book a rush trip back to New York from Portland? I would also have to spoil the surprise that I had worked so hard on and it would be a challenge cancelling a non refundable trip, just to come a couple days sooner.