Keto Diet Ideas – 7 Quick and Delicious Keto Dinner Recipes

Instructions:

1. Season the salmon with salt and pepper. In a large skillet over medium-high heat, melt the butter.
2. Add the salmon and cook until golden brown on each side, about 4 minutes per side. Remove and set aside.
3. In the same skillet, add the garlic and cook until fragrant.
4. Pour in the heavy cream, stir in the sun-dried tomatoes, and simmer for a few minutes until the sauce thickens slightly.
5. Add the spinach and Parmesan cheese, stirring until the spinach wilts and the cheese melts.
6. Return the salmon to the skillet, spooning the sauce over the top. Garnish with fresh basil before serving.

Instructions:

1. Heat the coconut oil in a large skillet over medium-high heat. Add the beef, cooking until browned and cooked through. Remove and set aside.
2. In the same skillet, add the broccoli and bell pepper, cooking until they begin to soften.
3. Add the garlic and ginger, stirring for another minute until fragrant.
4. Return the beef to the skillet, adding the soy sauce, sesame oil, and red pepper flakes. Stir until everything is well combined and heated through.
5. Garnish with sesame seeds before serving.

Instructions:

1. Preheat the oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and Italian seasoning.
2. Heat the olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts on each side until golden brown.
3. Top each chicken breast with cherry tomatoes and mozzarella slices.
4. Transfer the skillet to the oven and bake for about 20 minutes, or until the chicken is cooked through and the cheese is melted.
5. Garnish with fresh basil and drizzle with balsamic glaze before serving.

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking sheet. Roast for about 30 minutes, or until tender.
2. Meanwhile, cook the bacon in a skillet over medium heat until crisp. Remove and set aside, reserving some bacon fat in the skillet.
3. In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream.
4. Use a fork to scrape the spaghetti squash into strands and add them to the skillet with the bacon fat. Toss to coat.
5. Pour the egg mixture over the squash, stirring quickly to combine and avoid scrambling the eggs. Add the bacon and season with salt and pepper.
6. Garnish with fresh parsley before serving.

Instructions:

1. Season the pork chops with salt and pepper. In a large skillet over medium-high heat, melt the butter.
2. Add the pork chops and cook until golden brown on each side and cooked through. Remove and set aside.
3. In the same skillet, add the garlic and mushrooms, cooking until the mushrooms are tender.
4. Pour in the chicken broth, stirring to deglaze the pan.
5. Add the heavy cream and thyme, simmering until the sauce thickens.
6. Return the pork chops to the skillet, spooning the mushroom sauce over the top.

Instructions:

1. Heat the butter in a large skillet over medium heat. Add the garlic and cook until fragrant.
2. Add the shrimp, cooking until pink and opaque.
3. Pour in the chicken broth and lemon juice, bringing to a simmer.
4. Stir in the Parmesan cheese until melted and combined.
5. Serve over zucchini noodles or cauliflower rice, garnished with fresh parsley.