Low-carb dinners are a powerful and delicious way to support healthy weight loss—especially when they’re packed with nutrients, flavor, and satisfying ingredients. Whether you’re cutting carbs for a short-term goal or embracing a long-term low-carb lifestyle, these four easy and healthy dinner recipes will fuel your body and keep you on track.
Mary Berry Chicken Casserole:
Ingredients:
- 6 bone-in, skin-on chicken thighs (or legs)
- 2 tbsp olive oil or sunflower oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 2 celery sticks, chopped
- 3 carrots, peeled and chopped
- 1 tbsp plain flour (optional, for thickening)
- 150ml dry white wine (or extra stock if preferred)
- 500ml chicken stock
- 1 tbsp tomato purée
- 1 tsp dried thyme or a few fresh thyme sprigs
- 1 bay leaf
- Salt and freshly ground black pepper
- Fresh parsley, to garnish (optional)
Instructions:
1. Brown the Chicken
- Heat 1 tbsp of oil in a large, deep casserole dish or ovenproof pan.
- Season the chicken thighs with salt and pepper.
- Sear the chicken over medium heat for 5–7 minutes until golden on all sides.
- Remove and set aside on a plate.
2. Cook the Vegetables
- Add the remaining oil to the pan. Sauté the onions, celery, carrots, and garlic for about 5 minutes until softened.
- Sprinkle in the flour if you want a thicker sauce, and stir to coat the vegetables.
3. Deglaze the Pan
- Pour in the white wine and scrape up any browned bits from the bottom. Let it bubble for 2–3 minutes to reduce slightly.
4. Build the Casserole
- Stir in the tomato purée, stock, thyme, and bay leaf. Return the browned chicken to the pan, skin-side up.
- Bring everything to a gentle simmer, cover with a lid.
5. Cook Low and Slow
- Preheat oven to 160°C fan / 180°C / 350°F.
- Place the covered casserole in the oven and cook for 1 hour 15 minutes, or until the chicken is very tender.
6. Final Touches
- Remove the lid for the last 15 minutes if you’d like the chicken skin to crisp slightly.
- Discard the bay leaf. Adjust seasoning if needed.
- Sprinkle with chopped fresh parsley before serving.
Grilled Shrimp Skewers with Green Salad:
Ingredients
For the Shrimp Skewers:
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- Salt & pepper, to taste
- Fresh parsley or cilantro, for garnish
- Wooden or metal skewers (soaked in water if wooden)
For the Green Salad:
- 4 cups mixed greens (arugula, spinach, romaine, etc.)
- 1 small cucumber, sliced
- 1 avocado, sliced or cubed
- ½ cup green bell pepper, chopped
- ¼ cup red onion, thinly sliced
- Fresh herbs (mint or parsley), optional
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- Salt & pepper to taste
Instructions
1. Marinate the Shrimp
In a bowl, toss shrimp with olive oil, lemon juice, garlic, paprika, chili flakes, salt, and pepper. Let it marinate for 15–30 minutes in the fridge.
2. Prepare the Salad
While shrimp marinates, prep the salad. In a large bowl, combine all greens, veggies, and avocado. Whisk dressing ingredients in a small jar or bowl until emulsified. Toss salad lightly right before serving.
3. Grill the Shrimp
Thread shrimp onto skewers. Grill over medium-high heat for 2–3 minutes per side, or until pink and slightly charred. (Can also be cooked in a grill pan or under a broiler.)
4. Assemble & Serve
Plate the salad, top with grilled shrimp skewers, and drizzle with remaining dressing or a squeeze of lemon. Garnish with herbs for extra color and flavor.