Trying to cut down on carbs? These tasty dinners are for you! This 30-day low-carb meal plan serves up an amazing main and side dish that come in at 15g of carbs or less.
3g carbs per serving There’s nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn’t overpower the delicate salmon flavor. —Susan Emery, Everett, Washington
I invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But any soft cheese will do. —Gilda Lester, Millsboro, Delaware
I love the way these fresh flavors blend together. It’s a snap to throw this together using leftover burgers for a quick, healthy lunch. The burgers can also be served on buns. —Rachelle McCalla, Batesville, Arkansas
Weeknights turn elegant when these short-prep roulades with familiar ingredients are on the menu. Not a fan of turkey? Substitute lightly pounded chicken breasts. —Taste of Home Test Kitchen
When camping, my wife and I top large beefsteak tomatoes with spicy chunks of crab. Then we warm this summer treat over the fire. —Thomas Faglon, Somerset, New Jersey
This comforting pork dish feels fancy, thanks to the creamy sauce kicked up a notch by blue cheese. Guests go crazy over it, and would never guess how quickly it all comes together. —Lynne German, Woodland Hills, California
This tangy shrimp is a great way to cut carbs without sacrificing flavor. If you don’t have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois
Low-carb doesn’t have to be skimpy with this lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
If you’ve never cooked steak at home before, it can be a little intimidating. That’s why I came up with this simple steak recipe that’s so easy, you could make it any day of the week. —James Schend, Dairy Freed
My mom always makes her saucy Chicken Adobo recipe when I come home to visit. I think it’s even better the next day as leftovers —she says it’s because of the vinegar. — Michael Moya, Taste of Home Senior Marketing Manager
In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. —Thomas Faglon, Somerset, New Jersey
This is one of my husband’s all-time favorite meals. I’ve even converted some friends to fish after eating this. I serve it with fresh melon when it’s in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington
Pot roast becomes especially delicious with the addition of chopped green chilies and taco seasoning. —Helen Carpenter, Albuquerque, New Mexico
I love quick and bright meals like this one-skillet wonder. Homemade pico de gallo is easy to make the night before. —Tammy Brownlow, Dallas, Texas
You can’t go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that’s sure to become a family favorite. —Penny Walton, Westerville, Ohio
Dijon, Parmesan and a hint of horseradish give this toasty fish from Scott Schmidtke of Chicago, Illinois lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get 4 servings ready for the oven. —Scott Schmidtke, Chicago, Illinois
In 30 minutes you ‘ll have a steak that tastes restaurant-quality without needing to tip! —Joshua Keefer, Delaware, Ohio
Chimichurri is a green sauce from South America that goes with grilled meats. My citrus version brightens up grilled chicken, which gets its juiciness from brining. —Tyffanie Perez, Springville, Utah
I substituted sausage for the bacon to make this lettuce roll-up your family and friends will adore. It’s flavorful, crunchy and pretty on the plate. —Devon Delaney, Westport, Connecticut
Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate—and tastes even better! —and tastes even better! —Margaret Allen, Abingdon, Virginia
My tomatoey chicken is the perfect answer on those crazy days when supper has to be on the table in 30 minutes, tops (doesn’t hurt that it’s delicious, too). —Denise Chelpka, Phoenix, Arizona
I was looking for a fish coating that didn’t have bread crumbs or flour. Don’t forget the lime juice—it really perks up this delicious dish. —Deborah Purdue, Westland, Michigan
We live near the Faribault, Minnesota caves that are used to age the lovely Amableu Gorgonzola cheese. Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. —Jill Anderson, Sleepy Eye, Minnesota
As special as it is simple to prepare, this moist, flavorful chicken is dressed in tomatoes, olives and capers. It’s a knockout main dish at my house. —Mary Relyea, Canastota, New York
I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. —Tahnia Fox, Trenton, Michigan
Help yourself to my wonderful Italian stovetop chicken. It can be thrown together in minutes but tastes like you made a big fuss. —Yvonne Starlin, Westmoreland, Tennessee
I moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina
This recipe is so good that I truly enjoy sharing it with others. I’ve always liked Salisbury steak, but I had to search a long time to find a recipe this tasty. It’s handy, too because it can be prepared ahead, kept in the refrigerator and warmed up later. —Denise Barteet, Shreveport, Louisiana
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Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
