28+ Easy Spring Pioneer Woman Supper Recipes to Celebrate the Season

Spring is here, bringing fresh flavors and vibrant ingredients that are perfect for light, satisfying suppers.

If you’re looking to shake up your dinner routine, look no further than Ree Drummond, the Pioneer Woman, who is known for her heartwarming, flavorful dishes that are perfect for any occasion.

Whether you’re hosting a family dinner or enjoying a quiet meal at home, these 28+ spring recipes from the Pioneer Woman are sure to inspire your next supper.

From colorful salads to savory casseroles, these recipes will help you celebrate the beauty of the season with easy-to-follow dishes packed with fresh, seasonal ingredients.

28+ Easy Spring Pioneer Woman Supper Recipes to Celebrate the Season

With the weather warming up and the days getting longer, now is the perfect time to refresh your meal plans.

Ree Drummond’s spring-inspired supper recipes bring a burst of flavor to the table, using ingredients that are fresh, healthy, and full of vibrant colors.

Whether you’re cooking for a crowd or simply enjoying a meal with loved ones, these 28+ Pioneer Woman recipes will make your spring suppers unforgettable.

So, roll up your sleeves, grab your apron, and get ready to enjoy the season’s best dishes with these comforting and delicious recipes!

Keto Chicken and Asparagus Casserole

This hearty and satisfying casserole combines tender chicken, fresh asparagus, and a creamy cheese sauce, all baked to perfection. It’s a wonderful, low-carb way to enjoy a springtime dish that’s both comforting and nourishing. With simple ingredients and a savory flavor, this dish is a must-try for those following a keto diet.

Ingredients:

• 2 large chicken breasts, boneless and skinless
• 1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1/2 tsp smoked paprika

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 7-8 minutes per side. Remove the chicken from the skillet and slice it thinly.
3. In the same skillet, add the garlic and cook for 1-2 minutes until fragrant. Add the asparagus and cook for another 5 minutes until slightly tender.
4. In a separate bowl, mix the heavy cream, cheddar cheese, Parmesan, thyme, smoked paprika, salt, and pepper.
5. Layer the sliced chicken and asparagus in the prepared baking dish. Pour the cream and cheese mixture over the top, making sure everything is evenly covered.is keto-friendly casserole is the perfect blend of fresh, springtime flavors with the richness of a comforting dish. The chicken is tender, the asparagus adds a pop of green, and the creamy cheese sauce brings it all together in one satisfying meal. Whether you’re serving it for lunch or dinner, this dish is a crowd-pleaser that fits perfectly into any low-carb lifestyle.

Zucchini Noodles with Lemon Garlic Shrimp

This fresh and vibrant dish features zucchini noodles topped with succulent shrimp, garlic, and a zesty lemon dressing. It’s a light, refreshing spring meal that feels indulgent but is completely low-carb and keto-friendly. Perfect for lunch, it’s a healthy option that feels just right for the season.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Red pepper flakes, optional for heat

Instructions:

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and garlic. Cook for 1 minute until fragrant.
3. Add the zucchini noodles to the skillet and sauté for about 3-4 minutes until they are tender but still slightly crisp.
4. Add the shrimp back to the skillet along with the lemon zest, lemon juice, parsley, salt, pepper, and red pepper flakes if using. Toss to combine and heat through for another 1-2 minutes.
5. Serve immediately, garnished with additional parsley and a squeeze of lemon if desired.

his dish is light, flavorful, and perfect for a keto lunch on a warm spring day. The zucchini noodles provide a satisfying base, while the shrimp are bursting with citrusy goodness. The fresh lemon and garlic give the dish a zesty punch, making each bite refreshing. This is a quick and easy meal that’s full of nutrients and is sure to satisfy without weighing you down.

Avocado Chicken Salad Lettuce Wraps

A creamy and flavorful chicken salad packed with ripe avocado, crisp veggies, and a tangy dressing, all wrapped in refreshing lettuce leaves. This low-carb and keto-friendly meal is perfect for a spring lunch when you want something light yet filling. It’s a great way to enjoy a fresh, healthy, and satisfying meal while keeping carbs in check.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 ripe avocado, mashed
• 1/4 cup mayonnaise (sugar-free)
• 1 tbsp Dijon mustard
• 1/2 cup celery, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• 8 large lettuce leaves (such as Romaine or Butter lettuce)

Instructions:

1. In a medium bowl, combine the shredded chicken, mashed avocado, mayonnaise, Dijon mustard, celery, onion, lemon juice, salt, and pepper. Mix well until everything is evenly coated and combined.
2. To assemble the wraps, spoon a generous amount of the chicken salad mixture onto each lettuce leaf.
3. Fold the lettuce around the filling to create a wrap. Repeat with the remaining lettuce leaves and chicken salad.

These avocado chicken salad lettuce wraps are the ideal lunch for a busy day when you crave something quick, delicious, and light. The creamy avocado gives the chicken salad a rich texture while the crisp lettuce provides a refreshing crunch. This meal is satisfying, packed with healthy fats, and perfect for a keto lifestyle. The bright lemon juice and Dijon mustard add a burst of flavor that makes each bite enjoyable. Whether you’re on the go or relaxing at home, this recipe is sure to hit the spot.

Cauliflower Rice Stir Fry with Chicken and Veggies

This vibrant, low-carb stir fry is a perfect spring dish that swaps traditional rice for cauliflower rice, making it keto-friendly and light. Packed with tender chicken, colorful vegetables, and a savory sauce, it’s a satisfying and healthy lunch option that feels indulgent without the carbs.

Ingredients:

• 1 large head of cauliflower, grated into rice-sized pieces (or 4 cups pre-grated cauliflower rice)
• 2 chicken breasts, diced
• 1 cup bell peppers, diced (mix of red, yellow, and green)
• 1/2 cup carrots, thinly sliced
• 1/4 cup green onions, chopped
• 3 cloves garlic, minced
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 eggs, beaten
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil and sesame oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. In the same skillet, add the garlic and cook until fragrant, about 1 minute.
3. Add the bell peppers, carrots, and green onions, and sauté for 3-4 minutes until they begin to soften.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble until cooked through.
5. Add the cauliflower rice to the skillet along with the soy sauce. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and slightly golden.
6. Return the chicken to the skillet, mix everything together, and season with salt and pepper. Serve immediately.

This cauliflower rice stir fry offers all the flavors of a traditional stir fry but with a keto twist. The cauliflower rice soaks up the savory soy sauce, while the tender chicken and crunchy vegetables create a balanced, flavorful dish. It’s light, yet filling—perfect for a low-carb lunch that will leave you satisfied and energized.

Grilled Salmon Salad with Avocado and Lemon Dressing

A fresh, light, and protein-packed salad that combines grilled salmon with creamy avocado, crunchy greens, and a tangy lemon dressing. This salad is the ideal spring meal—healthy, filling, and rich in omega-3 fatty acids, making it perfect for those following a keto diet.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (such as spinach, arugula, and lettuce)
• 1 avocado, sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp fresh lemon juice
• 3 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard
• 1 tsp honey (optional for sweetness)
• Salt and pepper, to taste

Instructions:

1. Preheat your grill or a grill pan over medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for 4-5 minutes per side, until cooked through and easily flaked with a fork.
3. In a large bowl, combine the mixed greens, avocado slices, cucumber, and red onion.
4. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and honey. Season with salt and pepper to taste.
5. Flake the grilled salmon into bite-sized pieces and add it to the salad. Drizzle with the lemon dressing and toss gently to combine.
6. Serve immediately.

This grilled salmon salad is bursting with freshness, thanks to the vibrant greens, creamy avocado, and zesty lemon dressing. The grilled salmon provides a satisfying protein punch, while the healthy fats keep you feeling full and energized. It’s an ideal spring lunch that’s both refreshing and nutrient-dense, making it the perfect keto meal.

Spaghetti Squash Carbonara

This creamy and indulgent spaghetti squash carbonara is a keto twist on the classic pasta dish. Using spaghetti squash in place of traditional pasta, this recipe brings together crispy bacon, a rich egg-based sauce, and plenty of Parmesan, making it a decadent yet low-carb lunch.

Ingredients:

• 1 medium spaghetti squash
• 4 strips bacon, chopped
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 cloves garlic, minced
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, until the squash is tender and the strands can be easily pulled out with a fork.
2. While the squash is roasting, cook the chopped bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove the bacon and set aside, leaving the rendered fat in the pan.
3. In a bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper.
4. Once the squash is cooked, use a fork to scrape out the strands into a large bowl.
5. In the skillet with the bacon fat, sauté the garlic for 1 minute until fragrant. Add the spaghetti squash strands to the skillet and toss to coat in the bacon fat.
6. Pour the egg and cream mixture over the squash, stirring quickly to avoid scrambling the eggs. Add the bacon and toss everything to combine.
7. Serve immediately, garnished with fresh parsley if desired.

This spaghetti squash carbonara offers all the richness of the classic dish without the carbs. The spaghetti squash mimics the texture of pasta, while the creamy egg and Parmesan sauce makes it just as indulgent. With crispy bacon for added flavor, this dish is a keto-friendly comfort food that will leave you feeling satisfied and content.

Bacon-Wrapped Chicken with Creamy Spinach

Tender chicken breasts wrapped in crispy bacon and served with a creamy spinach sauce make this dish an irresistible keto-friendly option for lunch. The combination of savory bacon, juicy chicken, and rich spinach creates a satisfying meal that’s perfect for spring.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese
• Salt and pepper, to taste
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
2. Wrap each chicken breast with 2 slices of bacon, securing the ends with toothpicks if necessary.
3. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the bacon-wrapped chicken breasts on both sides until golden brown, about 3-4 minutes per side.
4. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through.
5. While the chicken bakes, make the creamy spinach. In a separate pan, sauté the spinach over medium heat until wilted. Add the heavy cream and Parmesan cheese, stirring to combine. Cook for another 2-3 minutes until the sauce thickens.
6. Remove the chicken from the oven and top each breast with the creamy spinach sauce. Serve immediately, drizzled with lemon juice if desired.

This bacon-wrapped chicken with creamy spinach is a hearty and flavorful dish that’s perfect for lunch. The crispy bacon adds a smoky richness, while the creamy spinach sauce provides a velvety texture that complements the chicken beautifully. It’s a satisfying, low-carb meal that will keep you full and energized throughout the day.

Eggplant Parmesan Bake

This keto-friendly version of eggplant Parmesan swaps breaded crumbs for almond flour, making it low-carb but still incredibly satisfying. Layered with marinara sauce, mozzarella, and Parmesan, this baked dish is a delicious and comforting lunch option that’s packed with flavor.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup almond flour
• 2 large eggs, beaten
• 1/2 cup Parmesan cheese, grated
• 1 1/2 cups marinara sauce (sugar-free)
• 2 cups mozzarella cheese, shredded
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the eggplant slices on a paper towel and sprinkle with salt to draw out excess moisture. Let them sit for 10-15 minutes, then pat dry.
2. In a shallow dish, combine the almond flour, Parmesan cheese, salt, and pepper. Dip each eggplant slice in the beaten eggs, then coat in the almond flour mixture.
3. Heat the olive oil in a skillet over medium heat. Fry the eggplant slices for 2-3 minutes on each side until golden brown. Transfer to a paper towel to drain excess oil.
4. In a baking dish, layer half of the eggplant slices, followed by half of the marinara sauce, half of the mozzarella, and a sprinkle of Parmesan. Repeat the layers with the remaining ingredients.
5. Bake for 20-25 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.

This eggplant Parmesan bake is a fantastic keto-friendly alternative to traditional pasta dishes. The almond flour coating gives the eggplant a crispy texture, while the combination of marinara, mozzarella, and Parmesan provides the rich flavors you love. It’s a low-carb, satisfying lunch that will hit all the right notes.

Grilled Chicken with Pesto Zucchini Noodles

This light and refreshing dish features grilled chicken paired with zucchini noodles tossed in a rich and fragrant pesto sauce. It’s a perfect keto-friendly lunch for spring, offering a satisfying combination of fresh veggies, lean protein, and vibrant flavors. The pesto adds a burst of basil, garlic, and Parmesan, making this dish both tasty and low-carb.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 medium zucchinis, spiralized into noodles
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh basil, chopped (for garnish)
• 1 tbsp lemon juice (optional)

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for about 6-8 minutes per side until cooked through and juices run clear.
3. While the chicken is grilling, sauté the zucchini noodles in a skillet over medium heat for 2-3 minutes until tender but still crisp.
4. Toss the zucchini noodles with the pesto, ensuring they’re well coated.
5. Slice the grilled chicken and serve it on top of the pesto zucchini noodles. Garnish with fresh basil and a squeeze of lemon juice,

his grilled chicken with pesto zucchini noodles is a perfect low-carb lunch that feels indulgent but stays true to your keto lifestyle. The pesto infuses the noodles with fresh, herby flavors, while the grilled chicken provides lean protein. The zucchini noodles are light and satisfying, making this dish ideal for a warm spring day.

Shrimp and Avocado Lettuce Wraps

These shrimp and avocado lettuce wraps are a flavorful, low-carb alternative to traditional tacos. They feature juicy shrimp, creamy avocado, and fresh veggies, all wrapped in crisp lettuce leaves. It’s a fresh, keto-friendly dish that’s light yet filling and perfect for a springtime lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 ripe avocado, sliced
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, finely chopped
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• 1 tbsp fresh lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and cooked through.
2. Remove the shrimp from the skillet and set aside.
3. In a large bowl, combine the avocado, cucumber, red onion, and lime juice. Toss gently to combine.
4. To assemble the wraps, spoon the shrimp mixture and avocado salad onto each lettuce leaf.
5. Garnish with fresh cilantro and serve immediately.

These shrimp and avocado lettuce wraps are a light, healthy, and flavorful option for a keto lunch. The shrimp adds a satisfying protein element, while the creamy avocado and crunchy vegetables balance out the flavors perfectly. Wrapped in refreshing lettuce leaves, they make a quick and easy springtime meal that’s both delicious and low-carb.

Chicken and Cauliflower Fried Rice

This chicken and cauliflower fried rice is a healthy, low-carb take on the classic fried rice. With tender chicken, veggies, and cauliflower rice, it’s a satisfying and flavorful meal that’s perfect for a keto lunch. The soy sauce and spices give it a savory kick, making it both comforting and low in carbs.

Ingredients:

• 2 chicken breasts, diced
• 1 medium head of cauliflower, grated into rice-sized pieces
• 1 cup mixed vegetables (such as peas, carrots, and bell peppers)
• 2 eggs, beaten
• 3 tbsp soy sauce (or coconut aminos for a gluten-free version)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 green onions, chopped
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil and sesame oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. In the same skillet, add the garlic and cook for 1 minute until fragrant. Add the mixed vegetables and sauté for 3-4 minutes until softened.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until cooked through.
4. Add the cauliflower rice to the skillet and cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender.
5. Add the cooked chicken back to the skillet along with the soy sauce, salt, and pepper. Stir everything together and cook for another 2 minutes.
6. Garnish with chopped green onions and serve.

This chicken and cauliflower fried rice is a flavorful, low-carb option that’s perfect for those following a keto diet. The cauliflower rice mimics the texture of traditional rice, while the chicken and veggies provide a satisfying mix of protein and fiber. This dish is quick to prepare and full of savory flavors that make it perfect for a spring lunch.

Caprese Salad with Chicken

A fresh and vibrant Caprese salad featuring grilled chicken, juicy tomatoes, creamy mozzarella, and fresh basil. Topped with a drizzle of balsamic vinegar and olive oil, this keto-friendly dish is light, satisfying, and bursting with flavor. It’s an ideal choice for a quick and healthy lunch that celebrates the best of spring.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil, torn
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Grill the chicken breasts over medium-high heat for 6-8 minutes per side until cooked through. Slice the chicken into thin strips.
2. In a large bowl, combine the halved cherry tomatoes, sliced mozzarella, and torn basil leaves.
3. Drizzle with balsamic vinegar and olive oil. Toss gently to combine.
4. Top the salad with the sliced grilled chicken and season with salt and pepper.
5. Serve immediately.

This Caprese salad with chicken is a simple, fresh, and low-carb lunch that’s perfect for spring. The grilled chicken adds a lean protein element to the traditional Caprese salad, while the tomatoes and mozzarella provide creamy, juicy bites. The balsamic vinegar and olive oil dressing tie everything together, making this a delicious and satisfying keto meal.

Beef and Broccoli Stir Fry

This keto-friendly beef and broccoli stir fry is a quick and easy lunch option packed with flavor. With tender strips of beef, crisp broccoli, and a savory stir-fry sauce, it’s a satisfying, low-carb dish that’s perfect for those following a keto lifestyle. It’s an excellent option for a quick lunch that’s both nutritious and delicious.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 3 tbsp soy sauce (or coconut aminos for a gluten-free version)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar (optional)
• Salt and pepper, to taste
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
2. In the same skillet, add the garlic and ginger and cook for 1 minute until fragrant.
3. Add the broccoli florets and cook for 5-6 minutes, stirring occasionally, until they are tender-crisp.
4. Return the beef to the skillet and pour in the soy sauce and rice vinegar (if using). Stir everything together and cook for another 2-3 minutes until heated through.
5. Garnish with sesame seeds and serve.

This beef and broccoli stir fry is a savory and satisfying low-carb lunch option. The tender beef and crisp broccoli are coated in a flavorful stir-fry sauce, making each bite irresistible. It’s a quick and easy dish that’s packed with protein and fiber, perfect for a filling keto meal that won’t derail your diet.

Turkey and Cheese Lettuce Wraps

These turkey and cheese lettuce wraps are a simple, no-cook, low-carb lunch option. Wrapped in crisp lettuce leaves, they feature deli turkey, creamy cheese, and a few added vegetables for crunch and freshness. They’re an easy, light, and keto-friendly meal that’s quick to prepare and perfect for on-the-go.

Ingredients:

• 8 slices deli turkey (sugar-free, nitrate-free)
• 4 slices cheddar or Swiss cheese
• 1/4 cup cucumber, thinly sliced
• 1/4 cup bell pepper, thinly sliced
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• 1 tbsp mustard or mayonnaise (optional)

Instructions:

1. Lay a lettuce leaf flat on a plate. Place a slice of turkey and a slice of cheese in the center of the leaf.
2. Add a few slices of cucumber and bell pepper on top of the turkey and cheese.
3. Roll the lettuce leaf around the filling to create a wrap.
4. Repeat with the remaining ingredients, then serve immediately or refrigerate until ready to eat.

These turkey and cheese lettuce wraps are a simple and satisfying keto lunch that’s perfect for busy days. The fresh vegetables add a nice crunch, while the turkey and cheese provide the protein and fat needed to keep you full. These wraps are versatile, customizable, and ideal for those who need a quick, low-carb meal on the go.

Grilled Shrimp and Avocado Salad

This Grilled Shrimp and Avocado Salad is a vibrant and refreshing keto-friendly dish that’s perfect for a spring lunch. Packed with protein from the shrimp, healthy fats from the avocado, and a burst of freshness from the mixed greens, this salad is both satisfying and light. The homemade lime dressing ties it all together with a tangy twist.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 4 cups mixed salad greens (such as spinach, arugula, and lettuce)
• 1 ripe avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh lime juice
• 2 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Fresh cilantro for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Toss the shrimp with olive oil, smoked paprika, salt, and pepper.
2. Grill the shrimp for 2-3 minutes per side until pink and cooked through.
3. In a large bowl, combine the salad greens, avocado, cherry tomatoes, and red onion.
4. In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently. Top with grilled shrimp and garnish with fresh cilantro.

This Grilled Shrimp and Avocado Salad is a quick, healthy, and flavorful lunch. The combination of grilled shrimp and creamy avocado provides protein and healthy fats, while the tangy lime dressing adds brightness. It’s a satisfying meal that will leave you feeling full without the carbs, perfect for a keto lunch during the warmer months.

zucchini and Sausage Skillet

This Zucchini and Sausage Skillet is a savory and simple low-carb keto lunch that’s full of flavor. The Italian sausage adds a savory, spicy kick, while the zucchini and bell peppers bring freshness and crunch. This one-pan meal is easy to prepare, making it perfect for busy days when you want a hearty and satisfying meal without the carbs.

Ingredients:

• 2 Italian sausages, casings removed
• 2 medium zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
2. Add the chopped onion, bell peppers, and zucchini to the skillet. Cook for 5-6 minutes until the vegetables are tender and the sausage is well browned.
3. Stir in the garlic, oregano, salt, and pepper, and cook for another minute until fragrant.
4. Serve the skillet hot, garnished with fresh basil.

This Zucchini and Sausage Skillet is a satisfying, low-carb lunch that’s packed with flavor and nutrients. The savory sausage pairs perfectly with the tender vegetables, and the dish comes together in one pan for easy cleanup. It’s a quick and delicious keto meal that’s perfect for anyone craving a hearty lunch without the carbs.

Egg Salad Lettuce Wraps

These Egg Salad Lettuce Wraps are a simple yet flavorful lunch that’s perfect for keto. Creamy egg salad, made with eggs, mayo, and mustard, is served in crunchy lettuce leaves instead of bread. They’re low in carbs but high in protein and healthy fats, making them a perfect spring lunch option.

Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• 1/4 cup red onion, finely chopped (optional)

Instructions:

1. In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, dill, salt, and pepper. Mix well until the egg salad is creamy and all ingredients are well combined.
2. Spoon the egg salad into the center of each lettuce leaf.
3. If desired, top with a small amount of finely chopped red onion for added flavor.

These Egg Salad Lettuce Wraps are a delicious and satisfying low-carb lunch. The creamy egg salad is rich and full of flavor, while the crunchy lettuce wraps provide the perfect base for the filling. It’s an easy and quick recipe that’s keto-friendly, and it’s light yet filling, making it ideal for a spring lunch.

Beef and Spinach Stuffed Mushrooms

These Beef and Spinach Stuffed Mushrooms are a savory and low-carb alternative to traditional stuffed foods. With a meaty filling of ground beef, spinach, and cheese, they make for a perfect keto lunch. The mushrooms provide a hearty base without the carbs, and the flavors are rich and satisfying.

Ingredients:

• 8 large mushroom caps, stems removed
• 1/2 lb ground beef
• 2 cups fresh spinach, chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup cream cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Olive oil, for greasing

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a skillet, cook the ground beef over medium heat until browned, about 6-8 minutes. Remove excess fat.
3. Add the onion and garlic to the beef and cook for 2 minutes until fragrant. Add the spinach and cook until wilted.
4. Stir in the cream cheese, Parmesan cheese, and season with salt and pepper. Mix until creamy and well combined.
5. Stuff the mushroom caps with the beef and spinach mixture, and place them in the prepared baking dish.
6. Sprinkle the mozzarella cheese on top of each stuffed mushroom.

These Beef and Spinach Stuffed Mushrooms are a perfect low-carb, keto-friendly lunch. The savory beef and spinach filling is creamy and satisfying, while the mushrooms provide a tender and flavorful base. This dish is easy to prepare and perfect for those following a keto diet while still craving hearty and comforting flavors.

Turkey Avocado Cucumber Rolls

These Turkey Avocado Cucumber Rolls are a light and refreshing keto lunch that’s perfect for spring. With turkey slices, creamy avocado, and crisp cucumber, these rolls are quick to make and offer a satisfying balance of protein, healthy fats, and crunch—all without the carbs.

Ingredients:

• 8 slices deli turkey (sugar-free, nitrate-free)
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1/4 cup cream cheese (optional)
• Fresh herbs (such as dill or cilantro), for garnish
• Salt and pepper, to taste

Instructions:

1. Lay a slice of turkey flat on a cutting board.
2. Arrange a few slices of cucumber and avocado in the center of the turkey slice.
3. Optionally, spread a thin layer of cream cheese on the turkey before adding the cucumber and avocado.
4. Roll up the turkey around the filling, securing it into a roll.
5. Garnish with fresh herbs and season with salt and pepper.

These Turkey Avocado Cucumber Rolls are a fresh, low-carb lunch that’s easy to prepare and incredibly satisfying. The turkey provides lean protein, while the creamy avocado adds richness, and the cucumber gives the perfect crunch. It’s a light, keto-friendly meal that’s perfect for a quick and healthy spring lunch.

Baked Chicken Thighs with Roasted Brussels Sprouts

These Baked Chicken Thighs with Roasted Brussels Sprouts are a flavorful and filling keto lunch that’s easy to prepare. The chicken thighs are seasoned and baked until golden and crispy, while the Brussels sprouts are roasted to perfection, creating a hearty and low-carb dish.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the chicken thighs on a baking sheet and season with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Toss the Brussels sprouts with olive oil, salt, and pepper, and place them around the chicken on the baking sheet.
4. Roast in the oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy, and the Brussels sprouts are golden and crispy.
5. Garnish with fresh parsley before serving.

These Baked Chicken Thighs with Roasted Brussels Sprouts are a perfect keto lunch that’s hearty and flavorful. The chicken thighs are tender and juicy with crispy skin, while the Brussels sprouts are roasted to a perfect golden brown. This simple, low-carb meal is packed with protein and vegetables, making it a satisfying choice for any keto dieter.

Note: More recipes are coming soon