25+ Healthy And Tasty Friday Low-Sodium Low-Carb Recipes to Try Tonight

As the weekend approaches, many of us are looking to unwind with delicious, yet healthy meals that fit our dietary preferences.

If you’re watching your sodium intake or following a low-carb lifestyle, it can sometimes feel like your options are limited.

But fear not!

This blog is dedicated to bringing you 25+ mouthwatering Friday night recipes that are both low-sodium and low-carb.

These recipes are perfect for winding down after a busy week, offering a delightful mix of flavors, textures, and health benefits without compromising on taste.

Whether you’re cooking for one, two, or a family gathering, these recipes are simple to prepare and guaranteed to leave everyone satisfied.

Let’s dive into these flavorful and nutritious meals that make Friday nights special.

25+ Healthy And Tasty Friday Low-Sodium Low-Carb Recipes to Try Tonight

Eating healthy doesn’t mean sacrificing flavor, especially when it comes to low-sodium, low-carb meals. These 25+ Friday night recipes are just the beginning of your healthy culinary journey.

They are packed with fresh ingredients, wholesome nutrients, and vibrant flavors to keep you satisfied and energized throughout the evening.

Whether you’re looking for a hearty dinner, a light appetizer, or a satisfying side dish, there’s something in this collection for everyone.

So, the next time you’re planning your Friday night meal, choose one of these recipes, and savor the taste of a healthier, happier weekend!

Zucchini Noodles with Avocado Pesto

This zucchini noodle dish is a great low-carb alternative to traditional pasta. The creamy avocado pesto adds healthy fats and flavor without the carbs. It’s perfect for a light and satisfying lunch that keeps you full while adhering to low-sodium and keto guidelines.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove
• Salt substitute, to taste (optional)
• Freshly ground black pepper, to taste
• 1 tablespoon pine nuts (optional)

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles. Set aside.
2. In a food processor, combine the avocado, basil, olive oil, lemon juice, garlic, salt substitute, and black pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles in the avocado pesto until evenly coated.
4. Garnish with pine nuts for added crunch (optional) and serve immediately.

This dish is an excellent choice for a light yet filling lunch. The avocado pesto provides healthy fats, while the zucchini noodles offer a satisfying texture without the high carbs of traditional pasta. This recipe is easy to prepare, low in sodium, and perfect for a keto-friendly meal. Enjoy the freshness of the basil and the creaminess of the avocado in every bite.

Grilled Chicken Salad with Lemon-Cilantro Dressing

Packed with protein and healthy fats, this grilled chicken salad with a tangy lemon-cilantro dressing is a perfect keto lunch that is both low in sodium and refreshing. The dressing complements the grilled chicken beautifully, while the mixed greens provide crunch and nutrients.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups mixed greens (e.g., spinach, arugula, and kale)
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil (for grilling)
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• Salt substitute, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the grill or a grill pan on medium-high heat. Season the chicken breasts with olive oil, salt substitute, and black pepper.
2. Grill the chicken for 6-8 minutes per side or until fully cooked and juices run clear. Let rest for 5 minutes before slicing.
3. In a small bowl, whisk together the lemon juice, apple cider vinegar, cilantro, salt substitute, and black pepper.
4. In a large bowl, toss the mixed greens, cucumber, and red onion. Add the sliced chicken on top.
5. Drizzle with the lemon-cilantro dressing and toss gently to coat.

This grilled chicken salad is a satisfying low-carb meal full of fresh vegetables and high-quality protein. The lemon-cilantro dressing adds a burst of flavor while remaining low-sodium and keto-friendly. This meal is perfect for those looking to enjoy a flavorful and nutritious lunch without compromising their dietary needs.

Cauliflower Rice Stir-Fry with Shrimp and Veggies

This cauliflower rice stir-fry is a quick and easy low-carb alternative to regular stir-fried rice. Paired with shrimp and a variety of colorful vegetables, it’s a nutrient-packed meal that adheres to both keto and low-sodium guidelines. It’s a great way to enjoy a tasty, guilt-free stir-fry.

Ingredients:

• 1 small head of cauliflower (or 4 cups cauliflower rice)
• 8 oz shrimp, peeled and deveined
• 1/2 bell pepper, diced
• 1/4 cup broccoli florets
• 1/4 cup carrots, julienned
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (low-sodium, if desired)
• 1 tablespoon garlic, minced
• Freshly ground black pepper, to taste
• Green onions, chopped (for garnish)

Instructions:

1. Grate the cauliflower to make rice-sized pieces or use pre-packaged cauliflower rice.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
3. In the same skillet, add another tablespoon of olive oil and sauté the garlic for about 30 seconds.
4. Add the bell pepper, broccoli, and carrots, and cook until the vegetables are tender, about 5 minutes.
5. Stir in the cauliflower rice and soy sauce. Cook, stirring frequently, for 5-7 minutes until the cauliflower rice is tender.
6. Add the cooked shrimp back into the skillet and toss everything together. Season with black pepper to taste.
7. Garnish with chopped green onions before serving.

This cauliflower rice stir-fry with shrimp is a delicious, low-carb option that’s full of flavor and texture. The shrimp provides protein, while the cauliflower rice serves as a satisfying, low-calorie base. The fresh vegetables add nutrients without the need for high-sodium seasonings, making it an ideal keto and low-sodium meal for your lunch. This dish is quick, easy, and perfect for meal prep or a satisfying mid-day meal.

Salmon Avocado Salad

This vibrant and healthy salmon avocado salad is a perfect choice for a low-carb, low-sodium lunch. Packed with heart-healthy fats, protein, and fiber, it’s a satisfying and nutrient-dense meal. The creamy avocado and tender salmon blend perfectly with the fresh greens, creating a meal that’s both filling and refreshing.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 ripe avocado, diced
• 4 cups mixed greens (spinach, arugula, and lettuce)
• 1/4 cucumber, sliced
• 1 tablespoon fresh dill, chopped
• Freshly ground black pepper, to taste
• Salt substitute, to taste

Instructions:

1. Preheat a skillet over medium heat and add olive oil. Season the salmon fillets with lemon juice, salt substitute, and black pepper.
2. Cook the salmon for 3-4 minutes per side until golden brown and cooked through. Remove from heat and let rest.
3. In a large bowl, combine the mixed greens, cucumber, and avocado.
4. Flake the salmon into large chunks and add to the salad.
5. Garnish with chopped dill and a little extra black pepper before serving.

This salmon avocado salad is a delicious, low-carb meal that’s rich in healthy fats and high-quality protein. The combination of fresh greens, creamy avocado, and tender salmon creates a light yet filling dish that’s perfect for a low-sodium and keto-friendly lunch. It’s quick to prepare and offers a great balance of flavors and nutrients.

Eggplant Lasagna (Low-Carb)

This low-carb eggplant lasagna offers a healthy alternative to traditional pasta-based lasagna. Layers of roasted eggplant, ground turkey, and a simple marinara sauce create a flavorful, hearty meal that is both satisfying and keto-friendly. With no noodles, this dish is perfect for those looking to reduce their carb intake while still enjoying a comforting, delicious lunch.

Ingredients:

• 1 large eggplant, sliced into thin rounds
• 8 oz ground turkey
• 1/2 cup homemade or low-sodium marinara sauce
• 1/4 cup ricotta cheese (optional)
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt substitute, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt substitute and black pepper. Roast in the oven for 20-25 minutes until tender.
2. While the eggplant roasts, cook the ground turkey in a skillet over medium heat until browned and fully cooked. Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes.
3. Once the eggplant is done, layer it in a baking dish, alternating with layers of turkey sauce and ricotta cheese (if using). Top with shredded mozzarella cheese.
4. Bake at 375°F (190°C) for 10-12 minutes until the cheese is melted and bubbly.
5. Let the lasagna cool for a few minutes before serving.

This low-carb eggplant lasagna is a fantastic option for a hearty and comforting lunch that’s both keto and low-sodium. The roasted eggplant serves as a perfect substitute for traditional lasagna noodles, and the combination of turkey and marinara provides a flavorful, satisfying filling. It’s a great way to enjoy the classic flavors of lasagna without the carbs, making it ideal for those on a low-carb or keto diet.

Turkey Lettuce Wraps with Avocado and Cucumber

These turkey lettuce wraps are a light, refreshing, and low-carb lunch option. Filled with lean turkey, creamy avocado, and crisp cucumber, these wraps are satisfying while being incredibly easy to prepare. The lettuce acts as a great substitute for traditional wraps, making this dish perfect for anyone on a keto or low-sodium diet.

Ingredients:

• 8 oz lean ground turkey
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Freshly ground black pepper, to taste
• 1 avocado, sliced
• 1/2 cucumber, thinly sliced
• 4 large lettuce leaves (such as romaine or butter lettuce)
• Salt substitute, to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground turkey, garlic powder, onion powder, salt substitute, and black pepper. Cook until the turkey is browned and fully cooked, about 6-8 minutes.
2. Lay out the lettuce leaves on a flat surface. Spoon the cooked turkey mixture into the center of each leaf.
   These turkey lettuce wraps are a quick, easy, and satisfying lunch option. The combination of lean turkey, creamy avocado, and crunchy cucumber creates a refreshing contrast in each bite. Plus, they’re low in carbs and sodium, making them a perfect choice for anyone on a keto diet. These wraps are not only delicious but also versatile – you can switch up the fillings or toppings based on your preferences.

Chicken Caesar Salad (Keto-Friendly)

This keto-friendly chicken Caesar salad is a delicious twist on a classic. With grilled chicken breast, crisp lettuce, and a creamy, homemade Caesar dressing, this salad is both satisfying and low in sodium. It’s the perfect meal for anyone looking to stick to their low-carb and low-sodium goals without sacrificing flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1 tablespoon olive oil
• 1/4 cup Parmesan cheese, grated
• 1/4 cup unsweetened Greek yogurt (for dressing)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon anchovy paste (optional)
• Salt substitute, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Season the chicken breasts with olive oil, salt substitute, and black pepper.
2. Grill the chicken for 6-8 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice.
3. In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, garlic, anchovy paste (if using), salt substitute, and black pepper to make the dressing.
4. In a large bowl, toss the romaine lettuce with the Caesar dressing until evenly coated.
5. Top with sliced grilled chicken and sprinkle with grated Parmesan cheese.

This chicken Caesar salad is a satisfying, low-carb option that’s perfect for lunch. The grilled chicken adds a protein boost, while the homemade Caesar dressing is creamy and flavorful without the added sodium of store-bought versions. This salad is easy to prepare, nutrient-dense, and delicious – making it a great choice for those on a keto or low-sodium diet.

Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

These stuffed bell peppers are filled with a savory mixture of ground beef, cauliflower rice, and spices for a low-carb, keto-friendly lunch. Packed with protein, fiber, and healthy fats, they’re a satisfying and flavorful way to enjoy a hearty meal while staying within your carb and sodium limits.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 8 oz ground beef (or turkey)
• 2 cups cauliflower rice (fresh or frozen)
• 1/2 small onion, diced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
3. Add the ground beef to the skillet and cook until browned. Stir in the cumin, paprika, salt substitute, and black pepper.
4. Stir in the cauliflower rice and cook for another 3-4 minutes, until the rice is tender and the flavors are well combined.
5. Stuff each bell pepper with the beef and cauliflower rice mixture, pressing it down gently.
6. Place the stuffed peppers in a baking dish and bake for 20-25 minutes, until the peppers are tender.
7. (Optional) Top with shredded cheddar cheese in the last 5 minutes of baking.
8. Serve hot and enjoy!

These stuffed bell peppers are a perfect low-carb, keto-friendly lunch option that’s both satisfying and nutritious. The ground beef provides protein, while the cauliflower rice keeps the carbs low. This dish is flavorful, filling, and easy to prepare, making it a great addition to your keto or low-sodium meal plan. The addition of cheese is optional, but it adds a nice, creamy texture if desired.

Shrimp and Zucchini Skewers with Garlic-Lemon Sauce

These shrimp and zucchini skewers are an easy and delicious low-carb option for lunch. Grilled to perfection, the shrimp are flavorful and juicy, while the zucchini adds a crunchy texture. The garlic-lemon sauce brings it all together, making this meal both light and satisfying.

Ingredients:

• 12 large shrimp, peeled and deveined
• 2 medium zucchinis, cut into thick slices
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Thread the shrimp and zucchini slices onto the skewers, alternating between the two.
3. In a small bowl, combine olive oil, lemon juice, minced garlic, parsley, salt substitute, and black pepper to make the marinade.
4. Brush the skewers with the garlic-lemon marinade and let sit for 10-15 minutes.
5. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque and the zucchini is tender and slightly charred.
6. Serve immediately with extra parsley and lemon wedges for garnish.

These shrimp and zucchini skewers are a flavorful, low-carb lunch that’s easy to make and full of fresh ingredients. The shrimp offer a great source of lean protein, while the zucchini provides fiber and crunch. The garlic-lemon marinade adds a zesty punch without overwhelming the dish, making it a perfect keto-friendly, low-sodium option. This recipe is great for grilling season or any time you want a light, satisfying meal.

Grilled Chicken and Avocado Lettuce Wraps

These grilled chicken and avocado lettuce wraps are a perfect low-carb, high-protein lunch option. The juicy grilled chicken pairs beautifully with creamy avocado and crisp lettuce for a refreshing, satisfying meal. This recipe is quick to prepare, low in sodium, and ideal for anyone following a keto diet.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Freshly ground black pepper, to taste
• 1 ripe avocado, sliced
• 4 large lettuce leaves (such as romaine or butter lettuce)
• 1/4 cup diced tomatoes (optional)
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Brush the chicken breasts with olive oil, lemon juice, garlic powder, salt substitute, and black pepper.
2. Grill the chicken for 6-8 minutes per side or until fully cooked. Let the chicken rest for a few minutes before slicing.
3. Lay the lettuce leaves flat and fill each one with sliced grilled chicken and avocado. You can also add diced tomatoes and cilantro if desired.
4. Roll the lettuce around the filling to form wraps and serve immediately.

These grilled chicken and avocado lettuce wraps are a fantastic low-carb, keto-friendly lunch option. They’re fresh, filling, and easy to prepare, offering a satisfying balance of protein, healthy fats, and fiber. The lettuce serves as a crunchy, carb-free wrap that complements the tender chicken and creamy avocado, making it a great alternative to high-carb wraps or sandwiches.

Broccoli and Cheese Stuffed Chicken Breasts

These broccoli and cheese stuffed chicken breasts are a delicious and low-carb meal, packed with flavor. The chicken is stuffed with a creamy mixture of cheese and broccoli, creating a satisfying and hearty dish that’s perfect for a keto lunch. It’s easy to prepare and low in sodium, making it a great choice for those looking to stick to their health goals.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup broccoli florets, steamed and finely chopped
• 1/2 cup shredded cheddar cheese
• 2 tablespoons cream cheese, softened
• 1 tablespoon olive oil
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

1. Preheat the oven to 375°F (190°C). Cut a pocket into the chicken breasts by slicing them horizontally but not all the way through.
2. In a bowl, combine the steamed and chopped broccoli, shredded cheddar cheese, and cream cheese. Mix well.
3. Stuff the chicken breasts with the broccoli and cheese mixture, securing the edges with toothpicks if necessary.
4. Season the chicken with olive oil, garlic powder, onion powder, salt substitute, and black pepper.
5. Heat a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the filling is hot and bubbly.
7. Let the chicken rest for a few minutes before serving.

This broccoli and cheese stuffed chicken breast is a delicious low-carb lunch that is rich in protein and healthy fats. The creamy cheese filling combined with the tender chicken and steamed broccoli creates a comforting and satisfying meal. It’s perfect for those on a keto or low-sodium diet and is sure to please anyone who loves a hearty, cheesy dish.

Baked Salmon with Asparagus and Garlic Butter

This baked salmon with asparagus and garlic butter is a quick, flavorful, and low-carb meal that’s ideal for a keto-friendly lunch. The richness of the salmon pairs beautifully with the savory garlic butter sauce and tender roasted asparagus, making for a well-balanced, satisfying dish.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 tablespoon butter (or ghee)
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Freshly ground black pepper, to taste
• Salt substitute, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. Arrange the salmon fillets and asparagus on the prepared baking sheet. Drizzle with olive oil, salt substitute, and black pepper.
3. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the lemon juice.
4. Pour the garlic butter mixture over the salmon and asparagus.
5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
6. Garnish with freshly chopped parsley before serving.

This baked salmon with asparagus and garlic butter is a flavorful and low-carb lunch option that’s quick to make and easy to enjoy. The richness of the salmon and the crisp-tender asparagus are enhanced by the savory garlic butter sauce, creating a well-balanced, satisfying meal. It’s a great choice for anyone following a keto or low-sodium diet, offering healthy fats, protein, and vegetables in one dish.

Spaghetti Squash Alfredo with Chicken

This spaghetti squash alfredo with chicken is a great low-carb alternative to traditional pasta dishes. The creamy, homemade alfredo sauce pairs perfectly with roasted spaghetti squash and tender chicken, creating a satisfying, keto-friendly meal that’s both comforting and light on sodium.

Ingredients:

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 clove garlic, minced
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt substitute and black pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
2. While the squash roasts, season the chicken breasts with olive oil, salt substitute, and black pepper. Grill or cook in a skillet over medium heat for 6-8 minutes per side, until fully cooked. Let the chicken rest for a few minutes before slicing.
3. In a saucepan, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook for 3-5 minutes, until the sauce thickens. Season with salt substitute and black pepper.
4. Once the spaghetti squash is done, use a fork to scrape out the flesh into spaghetti-like strands.
5. Toss the squash with the alfredo sauce and sliced chicken. Garnish with chopped parsley before serving.

This spaghetti squash alfredo with chicken is a deliciously creamy and satisfying low-carb meal. The roasted squash acts as a perfect pasta substitute, while the rich, homemade alfredo sauce and tender chicken make for a filling lunch that’s both keto-friendly and low in sodium. It’s a great way to enjoy comfort food without the carbs.

Shrimp, Cucumber, and Avocado Salad

This light and refreshing shrimp, cucumber, and avocado salad is an excellent low-carb, keto-friendly lunch. The shrimp are rich in protein, while the cucumber and avocado provide crunch and healthy fats. The tangy lemon dressing ties it all together, making for a nutritious and satisfying meal.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 cucumber, diced
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and fully cooked. Remove from heat and set aside to cool.
2. In a large bowl, combine the diced cucumber, avocado, and shrimp.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, salt substitute, and black pepper.
4. Drizzle the dressing over the shrimp salad and toss gently to combine.
5. Garnish with freshly chopped cilantro before serving.

This shrimp, cucumber, and avocado salad is a refreshing, light lunch that’s packed with protein, healthy fats, and fiber. It’s low in carbs and sodium, making it perfect for a keto diet. The tangy lemon dressing adds a burst of flavor, while the shrimp, cucumber, and avocado work together to create a satisfying, nutrient-dense meal.

Keto Meatballs with Zucchini Noodles

These keto meatballs with zucchini noodles are a fantastic low-carb lunch option. The meatballs are made with ground beef and spices, then paired with spiralized zucchini noodles for a satisfying, keto-friendly pasta alternative. A simple homemade marinara sauce brings everything together, creating a flavorful and hearty meal.

Ingredients:

• 1 lb ground beef (80% lean)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt substitute, to taste
• Freshly ground black pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 1/2 cup homemade or low-sodium marinara sauce
• 1 tablespoon olive oil
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). In a large bowl, combine the ground beef, Parmesan cheese, egg, garlic powder, Italian seasoning, salt substitute, and black pepper. Mix well and form into 12-16 meatballs.
2. Place the meatballs on a baking sheet and bake for 15-20 minutes, or until fully cooked.
3. While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the spiralized zucchini noodles and cook for 2-3 minutes, until tender but still slightly firm.
4. Heat the marinara sauce in a small saucepan over low heat.
5. Once the meatballs are done, toss the zucchini noodles with the marinara sauce. Serve the meatballs on top of the noodles, garnished with fresh basil.

These keto meatballs with zucchini noodles are a delicious, low-carb alternative to traditional pasta dishes. The meatballs are juicy and flavorful, and the zucchini noodles provide a satisfying texture without the carbs. The homemade marinara sauce adds a burst of tomato flavor, making this dish a perfect keto-friendly lunch. It’s easy to prepare, satisfying, and full of nutrients.

Note: More recipes are coming soon!