25+ Easy Friday Paleo Affordable Recipes to End Your Week

If you’re following the Paleo diet, Fridays can often feel like a challenge when it comes to whipping up something that’s both healthy and affordable.

After a busy week, you want a meal that’s easy, satisfying, and flavorful without breaking the bank.

The good news?

Paleo recipes don’t have to be expensive or time-consuming to prepare.

With a little creativity, you can enjoy tasty, nutrient-packed meals that fit within your budget.

In this blog, we’ve rounded up over 25 affordable Paleo recipes that are perfect for your Friday night dinner.

From hearty meat dishes to vibrant vegetable-packed meals, these recipes offer a variety of options that will keep your taste buds excited while sticking to your Paleo goals.

Whether you’re cooking for one or a family, these meals will make your Friday nights feel extra special without putting a dent in your wallet.

25+ Easy Friday Paleo Affordable Recipes to End Your Week

Eating healthy and sticking to the Paleo lifestyle doesn’t have to be a costly endeavor, especially when it comes to your Friday night dinners.

With these 25+ affordable Paleo recipes, you can enjoy a diverse array of meals that cater to your dietary needs, help you stay on track, and keep your budget in check.

Whether you’re in the mood for something savory, spicy, or sweet, these recipes will make sure your Friday ends on a flavorful and nutritious note.

Zucchini Noodles with Pesto Chicken

This low-carb, keto-friendly lunch is packed with lean protein and fresh, vibrant flavors. The zucchini noodles provide a great substitute for traditional pasta, while the creamy, homemade pesto sauce adds richness without the carbs. It’s an easy and affordable dish to prepare on a busy Friday and a great way to sneak in some veggies.

Ingredients:

• 2 medium zucchinis, spiralized
• 2 chicken breasts, grilled and sliced
• 1/4 cup pine nuts (or walnuts for a budget-friendly option)
• 1 cup fresh basil
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. To make the pesto, blend the basil, garlic, pine nuts, Parmesan, and olive oil in a food processor until smooth. Season with salt and pepper.
2. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
3. In a skillet over medium heat, sauté the zucchini noodles for 2-3 minutes until tender, but still al dente.
4. Toss the zucchini noodles with the pesto sauce and top with sliced grilled chicken.
5. Serve immediately, garnished with extra Parmesan if desired.

his zucchini noodle pesto chicken dish is a flavorful, low-carb alternative to traditional pasta dishes. The creamy pesto perfectly complements the fresh zucchini, while the grilled chicken ensures you get a good dose of protein. This meal is not only keto and paleo-friendly but also affordable and quick to prepare. You can easily prep the pesto in advance and store it for later use, making this a versatile and time-saving meal.

Egg Salad Lettuce Wraps

These egg salad lettuce wraps offer a refreshing and satisfying low-carb lunch option, ideal for a Friday meal. Made with hard-boiled eggs, creamy avocado, and a light mustard dressing, these wraps are both keto and paleo-friendly. The lettuce provides the perfect crunch, making it a delicious, healthy alternative to bread-based sandwiches.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 1 ripe avocado, mashed
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Romaine lettuce leaves for wrapping

Instructions:

1. In a bowl, combine the chopped eggs, mashed avocado, mustard, olive oil, and lemon juice. Stir to combine until creamy.
2. Season the egg salad with salt and pepper to taste.
3. Lay out the romaine lettuce leaves and spoon the egg salad mixture into each leaf.
4. Fold the sides of the lettuce over and roll it up into a wrap.
5. Serve immediately with a side of your favorite low-carb veggies or snacks.

gg salad lettuce wraps are an easy and delicious low-carb lunch that can be made in under 15 minutes. The combination of creamy avocado and hard-boiled eggs gives a satisfying texture, while the mustard and lemon juice add a tangy twist. This recipe is perfect for a Friday lunch, as it’s quick, affordable, and keeps you full and energized without the carb overload. Plus, it’s easy to modify by adding in extra ingredients like bacon or herbs for an added flavor boost.

Cauliflower Fried Rice with Shrimp

Cauliflower fried rice is a fantastic keto and paleo alternative to traditional fried rice, offering all the flavor without the carbs. This recipe incorporates shrimp, which adds a light and nutritious protein source, and a colorful mix of veggies, making it a balanced and filling lunch option. It’s an affordable and quick recipe, ideal for a low-carb Friday meal.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1/2 lb shrimp, peeled and deveined
• 1 small carrot, diced
• 1/2 cup peas
• 1/4 cup green onions, chopped
• 2 eggs, lightly beaten
• 2 tbsp coconut oil (or any cooking oil of your choice)
• 2 tbsp coconut aminos or tamari sauce
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside.
2. In the same skillet, add another tablespoon of coconut oil. Sauté the carrots and peas for about 3 minutes until softened.
3. Push the veggies to the side and scramble the beaten eggs in the same pan until cooked through.
4. Add the cauliflower rice to the skillet, along with the coconut aminos. Stir-fry for 5-7 minutes until the cauliflower is tender but not mushy.
5. Toss in the cooked shrimp and green onions, then season with salt and pepper.
6. Serve hot, garnished with extra green onions or a dash of coconut aminos.

Cauliflower fried rice with shrimp is a perfect low-carb, keto-friendly lunch that’s both satisfying and delicious. The cauliflower rice absorbs all the flavors from the coconut aminos and shrimp, making each bite feel indulgent. The addition of eggs and vegetables ensures that this dish is well-balanced, providing a mix of protein, fiber, and healthy fats. This recipe is not only quick and easy but also an affordable way to enjoy a guilt-free “fried rice” experience. It’s the perfect Friday lunch to wind down the week while staying on track with your low-carb or keto lifestyle.

Avocado Bacon Chicken Salad

This creamy, keto-friendly avocado bacon chicken salad is packed with healthy fats and lean protein, making it a perfect low-carb lunch for your Friday. The combination of crispy bacon, ripe avocado, and tender grilled chicken makes for a satisfying, filling dish that can be served as a salad or a wrap in lettuce leaves. It’s quick, affordable, and will keep you energized throughout the day.

Ingredients:

• 2 grilled chicken breasts, diced
• 2 ripe avocados, diced
• 4 strips of bacon, cooked and crumbled
• 1/4 cup red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced chicken, avocado, crumbled bacon, red onion, and cilantro.
2. Drizzle with olive oil and lime juice, then toss everything together until well combined.
3. Season with salt and pepper to taste.
4. Serve immediately on a bed of greens, or spoon the mixture into large lettuce leaves for a keto-friendly wrap.

The creamy avocado pairs beautifully with the crispy bacon and tender chicken, making each bite both satisfying and nutritious. Whether you serve it as a salad or in lettuce wraps, it’s a delicious and hearty meal that can be prepared in less than 20 minutes. This recipe is not only paleo and keto-friendly but also affordable, using simple ingredients you likely already have in your kitchen.

Spaghetti Squash Bolognese

This spaghetti squash bolognese is a hearty, flavorful, and low-carb alternative to traditional pasta dishes. The spaghetti squash acts as a great substitute for noodles, and the rich bolognese sauce, made from ground beef, tomatoes, and aromatic herbs, brings comfort and satisfaction without the carbs. It’s a perfect Friday dinner or lunch that will make you feel indulgent yet stay on track with your low-carb lifestyle.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef (or turkey for a lighter option)
• 1 can (14 oz) crushed tomatoes
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Olive oil for sautéing

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, season with salt and pepper, and roast cut-side down on a baking sheet for about 30-40 minutes, until tender.
2. While the squash is roasting, heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
3. Add the ground beef to the pan and cook until browned, breaking it up as it cooks.
4. Stir in the crushed tomatoes, oregano, basil, and red pepper flakes. Let the sauce simmer for 15-20 minutes, allowing the flavors to meld.
5. Once the squash is done roasting, use a fork to scrape out the strands, creating the “noodles.”
6. Serve the bolognese sauce over the spaghetti squash strands and garnish with fresh basil or Parmesan if desired.

Spaghetti squash bolognese is a fantastic low-carb and paleo-friendly dish that will satisfy your pasta cravings without the carbs. The spaghetti squash mimics traditional pasta, while the bolognese sauce offers a savory and rich meat-based topping. This meal is not only delicious and comforting but also very affordable and easy to prepare. With just a few simple ingredients, you can enjoy a satisfying and healthy meal that’s perfect for a Friday lunch or dinner.

Salmon with Roasted Brussels Sprouts and Asparagus

This recipe features pan-seared salmon paired with roasted Brussels sprouts and asparagus, making for a perfectly balanced, nutrient-dense, and low-carb meal. Rich in healthy omega-3 fats from the salmon and fiber from the vegetables, this meal will keep you satisfied without compromising your keto or paleo diet. It’s simple, affordable, and full of vibrant flavors, perfect for a quick Friday lunch.

Ingredients:

• 2 salmon fillets
• 1 cup Brussels sprouts, halved
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts and asparagus in 1 tablespoon of olive oil, and season with salt and pepper. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through.
3. While the vegetables are roasting, heat the remaining olive oil in a skillet over medium-high heat. Season the salmon fillets with salt, pepper, and minced garlic.
4. Pan-sear the salmon fillets for about 4-5 minutes per side, until the fish is cooked through and flakes easily with a fork.
5. Drizzle the salmon with lemon juice and serve alongside the roasted Brussels sprouts and asparagus.
6. Garnish with fresh parsley and serve immediately.

Salmon with roasted Brussels sprouts and asparagus is a delicious, nutrient-packed meal that’s low in carbs and rich in healthy fats and protein. The combination of pan-seared salmon with crispy roasted vegetables creates a satisfying dish that will keep you full for hours. The vibrant flavors of lemon and garlic elevate this simple yet elegant meal, making it perfect for a Friday lunch or dinner. Best of all, it’s quick to prepare and affordable, making it a great option for anyone on a low-carb, keto, or paleo diet.

Beef and Broccoli Stir-Fry

Beef and broccoli stir-fry is a quick and delicious keto-friendly lunch that’s full of flavor and packed with protein and vegetables. The beef is tender and perfectly complemented by the crunchy broccoli, all tossed in a savory low-carb sauce. This stir-fry is both satisfying and simple to make, offering a great way to enjoy a healthy, affordable meal on a Friday without the carbs.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 2 cups broccoli florets
• 2 tbsp coconut oil or olive oil
• 2 garlic cloves, minced
• 2 tbsp coconut aminos or tamari sauce
• 1 tbsp sesame oil
• 1 tbsp apple cider vinegar
• 1 tsp ground ginger
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat the coconut or olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the broccoli florets and sauté for about 3-4 minutes until they start to soften.
3. Add the garlic and cook for an additional minute until fragrant.
4. Return the beef to the skillet and add the coconut aminos, sesame oil, apple cider vinegar, ginger, and red pepper flakes. Stir everything together to coat the beef and broccoli evenly in the sauce. Cook for an additional 2-3 minutes, allowing the flavors to combine.
5. Season with salt and pepper to taste, and garnish with sesame seeds if desired.

eef and broccoli stir-fry is an easy-to-make, satisfying, and low-carb dish that’s perfect for a Friday lunch. The combination of tender beef, crisp broccoli, and savory sauce creates a flavorful, comforting meal without the extra carbs. This dish is packed with healthy fats, fiber, and protein, making it a filling and nutritious option for those following a keto or paleo diet. With just a few simple ingredients and minimal prep, this stir-fry is both affordable and quick to prepare, making it an ideal low-carb meal to enjoy at the end of the week.

Turkey Lettuce Wraps with Avocado and Cucumber

These turkey lettuce wraps are a fresh and light low-carb option for a Friday lunch. They’re filled with lean turkey breast, creamy avocado, and crunchy cucumber, all wrapped in crisp lettuce leaves. The simple ingredients come together to create a delicious and satisfying meal that’s keto, paleo, and incredibly easy to prepare. These wraps are perfect for meal prep or a quick lunch on the go.

Ingredients:

• 1 lb ground turkey
• 1 ripe avocado, sliced
• 1/2 cucumber, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/4 tsp chili powder (optional)
• Salt and pepper to taste
• Large lettuce leaves (romaine or butter lettuce)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes.
2. Season the turkey with salt, pepper, and chili powder (if using), then drizzle with lime juice and stir to combine.
3. Lay out the lettuce leaves on a platter and spoon the cooked turkey mixture into the center of each leaf.
4. Top the turkey with sliced avocado and cucumber.
5. Garnish with fresh cilantro if desired, and serve immediately.

Turkey lettuce wraps with avocado and cucumber are a refreshing, low-carb meal that’s perfect for a Friday lunch. The lean turkey provides a great source of protein, while the creamy avocado and crunchy cucumber add texture and flavor. This meal is quick to make, customizable, and easily adaptable to your taste preferences. Whether you enjoy it as a light lunch or as part of a larger meal, these wraps are a healthy, filling, and affordable option for anyone following a keto or paleo diet.

Grilled Chicken and Veggie Skewers

Grilled chicken and veggie skewers are an easy, flavorful, and low-carb meal that is perfect for a Friday lunch. These skewers are packed with lean chicken breast and colorful vegetables like bell peppers, zucchini, and onions, all seasoned with a delicious blend of spices. Grilled to perfection, they make for a satisfying and healthy meal that’s both keto and paleo-friendly.

Ingredients:

• 2 chicken breasts, cut into cubes
• 1 bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1/2 onion, cut into chunks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Add the chicken cubes and vegetables to the bowl, tossing everything to coat in the marinade.
4. Thread the chicken and vegetables onto skewers, alternating between the chicken and vegetables.
5. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
6. Serve the skewers with lemon wedges for an extra burst of flavor.

Grilled chicken and veggie skewers are a simple yet flavorful low-carb option that’s perfect for a Friday meal. The smoky seasoning enhances the natural flavors of the chicken and vegetables, while grilling gives everything a satisfying char. This meal is not only delicious but also versatile—add your favorite low-carb vegetables or adjust the spices to your liking. Whether served as a main course or alongside a fresh salad, these skewers are an easy, affordable, and healthy option for anyone following a keto or paleo diet.

keto Chicken Cacciatore

Keto chicken cacciatore is a rich, hearty Italian-inspired dish that’s low in carbs but full of flavor. Chicken thighs are simmered in a savory tomato-based sauce with garlic, onions, bell peppers, and olives, creating a comforting meal without the carbs. This dish is perfect for a cozy Friday lunch and is quick to prepare, making it both affordable and satisfying for anyone following a keto or paleo diet.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 onion, sliced
• 2 bell peppers, sliced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup black olives, pitted and sliced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper and brown them on both sides, about 4-5 minutes per side. Remove and set aside.
2. In the same skillet, sauté the onion, bell peppers, and garlic for about 5 minutes until softened.
3. Add the diced tomatoes, olives, oregano, basil, and red pepper flakes to the skillet. Stir to combine.
4. Return the chicken thighs to the skillet and spoon some of the sauce over the chicken.
5. Reduce the heat to low and simmer for 25-30 minutes, until the chicken is fully cooked and tender.
6. Serve the chicken cacciatore with a side of sautéed vegetables or a light salad.

Keto chicken cacciatore is a comforting and flavorful dish that feels indulgent but remains low-carb. The rich tomato sauce, combined with the savory chicken and vegetables, makes this meal a satisfying option for a Friday lunch. The olives add a touch of briny flavor, and the oregano and basil enhance the depth of the sauce. It’s an affordable meal that’s simple to make, and with just a few ingredients, you’ll have a delicious, keto-friendly dish that’s perfect for any occasion.

Shrimp Avocado Salad

This shrimp avocado salad is a light, refreshing, and nutrient-packed option for a keto-friendly lunch. The succulent shrimp pairs perfectly with creamy avocado, crisp lettuce, and a zesty lime dressing. It’s a quick, easy-to-make salad that’s perfect for a Friday, offering healthy fats and protein in a satisfying combination. Plus, it’s a great meal prep option if you’re looking to enjoy a low-carb, healthy dish throughout the week.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 4 cups mixed greens (such as spinach, arugula, or romaine)
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder (optional)
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and chili powder (if using), then sauté for 2-3 minutes on each side until they turn pink and are cooked through. Set aside to cool.
2. In a large bowl, toss the mixed greens, cucumber, and red onion together.
3. Add the diced avocado and shrimp to the salad and gently toss to combine.
4. Drizzle with olive oil and lime juice, then season with salt and pepper to taste.
5. Serve immediately or refrigerate for a couple of hours for a chilled salad.

The shrimp avocado salad is a perfect low-carb, keto-friendly dish that is light, flavorful, and packed with healthy fats. The combination of shrimp and avocado creates a satisfying meal that’s both refreshing and filling, while the simple lime dressing ties everything together with a zesty kick. This salad is not only quick to make but also affordable and customizable. It’s a great option for a Friday lunch or a light dinner, and it works well as a make-ahead meal for busy days.

Pork Tenderloin with Roasted Cauliflower

Pork tenderloin with roasted cauliflower is a flavorful and hearty low-carb dish, ideal for a simple Friday meal. The pork tenderloin is seasoned with a blend of herbs and roasted to perfection, while the cauliflower is roasted with olive oil and garlic for a crispy, golden finish. This meal is not only delicious and keto-friendly but also an affordable and satisfying option for anyone looking for a healthy and quick meal.

Ingredients:

• 1 lb pork tenderloin
• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• Salt and pepper to taste
• 1 tbsp Dijon mustard (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the pork tenderloin with olive oil, garlic, thyme, rosemary, salt, and pepper. Optionally, spread a thin layer of Dijon mustard over the tenderloin for extra flavor.
3. Place the pork tenderloin on a baking sheet and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
4. While the pork is roasting, toss the cauliflower florets in olive oil, salt, and pepper. Spread the cauliflower on another baking sheet and roast for 20-25 minutes, flipping halfway through, until the cauliflower is golden and crispy.
5. Once the pork is done, let it rest for 5 minutes before slicing. Serve the pork slices with roasted cauliflower on the side.

Pork tenderloin with roasted cauliflower is a simple yet flavorful low-carb dish that’s perfect for a Friday lunch or dinner. The pork is tender and juicy, while the cauliflower provides a satisfying crunch and depth of flavor. The blend of rosemary and thyme complements the pork beautifully, and roasting both ingredients in the oven makes this meal easy to prepare with minimal hands-on time. It’s an affordable, healthy, and keto-friendly option that will leave you feeling full and nourished without the carbs.

Zucchini Noodles with Pesto Chicken

Zucchini noodles with pesto chicken is a fresh and flavorful low-carb dish that’s perfect for a Friday lunch. Zucchini noodles (or “zoodles”) replace traditional pasta, making it a keto-friendly option. The pesto chicken is tender, flavorful, and coated in a vibrant basil pesto, creating a satisfying meal that’s both light and filling. With minimal ingredients and prep time, this dish is a great way to enjoy a healthy, affordable, and quick meal.

Ingredients:

• 2 chicken breasts, grilled or sautéed
• 2 large zucchinis, spiralized into noodles
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook for 5-7 minutes on each side, until fully cooked and golden brown. Slice the chicken into strips once it has rested.
2. In the same skillet, toss the zucchini noodles and sauté for 2-3 minutes until they’re tender but still slightly firm.
3. Add the pesto to the noodles and toss to coat evenly. Stir in the sliced chicken and cook for another minute to heat through.
4. Serve the dish with a sprinkle of Parmesan cheese, if desired.

Zucchini noodles with pesto chicken is a light, yet satisfying meal that provides a low-carb alternative to traditional pasta. The zucchini noodles are a great source of fiber and nutrients, while the pesto chicken adds rich flavor and protein. This dish is perfect for anyone following a keto or paleo diet, offering all the taste and satisfaction of a pasta dish without the carbs. It’s a simple, quick, and affordable meal that’s ideal for a healthy Friday lunch or dinner.

Eggplant and Ground Beef Casserole

Eggplant and ground beef casserole is a hearty, low-carb meal that’s both comforting and full of flavor. This casserole layers tender roasted eggplant with seasoned ground beef, creating a satisfying dish that’s perfect for a cozy Friday night. It’s easy to make, packed with healthy vegetables, and a great way to enjoy a keto-friendly meal that the whole family will love.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 lb ground beef (or ground turkey)
• 1 can (14 oz) diced tomatoes
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly browned.
2. While the eggplant is roasting, heat a large skillet over medium heat. Add the ground beef, onion, and garlic, and cook until the beef is browned and cooked through, about 7-8 minutes.
3. Stir in the diced tomatoes, oregano, basil, salt, and pepper, and let the mixture simmer for 10 minutes to allow the flavors to blend.
4. In a baking dish, layer the roasted eggplant slices with the beef mixture. Top with shredded mozzarella cheese.
5. Bake in the oven for an additional 10-15 minutes, until the cheese is melted and bubbly.
6. Let the casserole cool slightly before serving.

Eggplant and ground beef casserole is a delicious and filling low-carb meal that’s perfect for a cozy Friday dinner. The eggplant provides a hearty texture and is a great substitute for high-carb ingredients like pasta or rice. The ground beef mixture is savory and satisfying, making it a meal the whole family will enjoy. With just a few simple ingredients, this casserole is affordable, easy to prepare, and perfect for those following a keto or paleo diet.

Cauliflower Fried Rice with Chicken

Cauliflower fried rice with chicken is a flavorful, low-carb alternative to traditional fried rice. This dish uses riced cauliflower as a base instead of rice, making it keto-friendly while still offering the savory and satisfying flavors of a classic fried rice dish. The addition of chicken and vegetables makes this a well-rounded meal, perfect for a healthy Friday lunch or dinner. It’s quick to prepare, affordable, and incredibly tasty.

Ingredients:

• 2 chicken breasts, cooked and diced
• 4 cups cauliflower rice (fresh or frozen)
• 1/2 cup peas and carrots, frozen or fresh
• 2 garlic cloves, minced
• 2 eggs, scrambled
• 2 tbsp coconut aminos or tamari sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1/4 tsp ground ginger
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the cauliflower rice and cook, stirring occasionally, for about 5-7 minutes, until tender.
3. Push the cauliflower rice to one side of the skillet and scramble the eggs on the other side. Once cooked, stir the eggs into the rice.
4. Add the diced chicken, peas, carrots, coconut aminos, ginger, salt, and pepper to the skillet. Stir everything together and cook for an additional 2-3 minutes until heated through.
5. Garnish with green onions and serve immediately.

Cauliflower fried rice with chicken is a fantastic low-carb alternative to traditional fried rice that’s both satisfying and healthy. The cauliflower rice mimics the texture of regular rice without the carbs, while the chicken and vegetables provide a well-rounded meal with protein and nutrients. This dish is quick, affordable, and easy to make, making it a great option for anyone following a keto or paleo diet. Whether you’re cooking for yourself or a crowd, this cauliflower fried rice is a delicious and nutritious Friday meal that you can enjoy without guilt.

Note: More recipes are coming soon!