7 Quick and Delicious Keto Recipes

You want to stick to your Keto diet but you are very busy and it seems impossible for you to reach your goal? Discover these 7 quick and delicious Keto recipes that are begging to be eaten and make your diet as simple and easy as possible!

1- Stuffed zucchini with turkey and broccoli

Ingredients:

• 2 large and long zucchini
• 2 tbsp. melted butter
• 4 oz. (115g) shredded mozzarella cheese
• 1 1/2 cups broccoli florets
• 5 oz. roasted turkey, minced
• 3 tsp. sour cream
• 1/4 cup chopped mint
• Salt and pepper to taste

Directions:

1 Preheat the oven to 400°F (205°C).

2 Cut the zucchini in half lengthwise.

3 Scoop out most of the zucchini to form a shell.

4 Pour 1 tbsp. of melted butter into each zucchini.

5 Mix together the roasted turkey, broccoli florets, sour cream, and the chopped mint. Add salt and pepper to taste.

6 Fill the zucchini shell with the mixture (turkey-broccoli-sour cream-mint).

7 Place them in the oven for about 25 minutes.

8 Add the shredded mozzarella cheese over the top of the zucchini and continue to cook for about 10 minutes.

It's ready - enjoy!

2. Curry Shrimps with coconut cream

Ingredients:

• 1 tbsp. butter, divided
• 1 tbsp. extra-virgin olive oil
• 1 lb. (450 g) medium shrimp, peeled and deveined
• 3 cloves of garlic, minced
• 1 tsp. curry powder
• Juice of 1 lemon
• 2 tbsp. coconut cream
• Freshly chopped cilantro

Directions:

1 Preheat a large skillet, with olive oil and butter, over medium heat for 2 minutes.

2 Add the garlic and curry powder and cook for around 1 minute.

3 Add the shrimps and cook for around 2 minutes.

4 Stir in the coconut cream, lemon juice, and chopped cilantro. Mix well and finish cooking for about 5 min.

Ready to serve!

3. Grilled Salmon with asparagus and lemon butter sauce

Ingredients:

• 1 bunch of asparagus
• 3 oz. (85g) of butter, divided
• 2 cloves of garlic minced
• Juice of 1/2 lemon
• 2 salmon fillets
• Salt and pepper to taste

Directions:

1 Rinse and trim the asparagus.

2 Preheat a large skillet, with half of the butter and olive oil, over medium heat for 2 minutes.

3 Add and cook the asparagus for around 8 minutes, stirring every now and then. Add salt and pepper to taste.

4 Remove the asparagus, leaving the butter and oil in the skillet. Set the asparagus aside.

5 If necessary, add more butter, then place the fillets in the skillet and cook for around 3-4 minutes on each side.

6 Add the cooked asparagus, and lemon juice.

7 Cook for 2 additional minutes.

8 Serve with the remaining lemon butter sauce.

It's ready. Enjoy!

4. Grilled pork chops with green beans

Ingredients:

• 4 pork chops
• 1 tbsp. freshly minced rosemary
• 2 cloves of garlic, chopped
• 1 tbsp. butter, melted
• 1 tbsp. olive oil
• 16 oz. (455 g) steamed fresh green beans
• Salt and pepper to taste

Directions:

1 Preheat a large skillet, with butter, olive oil, and rosemary, over medium heat for 2 minutes.

2 Add the pork chops. Cook for around 6-8 minutes on each side until golden. Brush regularly with the butter/olive oil/rosemary mixture using a spoon.

3 If necessary add more butter, then place the steamed green beans and garlic in the skillet and continue cooking for around 3-4 minutes.

4 Put the green beans and pork chops on serving plates, season with salt and pepper to taste.

It's ready. Enjoy!

5. Steam Mussels with wine and cream

Ingredients:

• 4 lb. (1.8 Kg) live mussels, cleaned, scrubbed, and debearded
• 1/2 cup butte
• 1 tbsp. olive oil
• 1/2 cup diced shallot
• 3 cloves of garlic, minced
• 1/2 cup diced carrots
• 3 cups heavy cream
• 1/2 cup white wine
• Salt and pepper to taste

Directions:

1 Place the cleaned mussels in a large bowl. Cover with cool water. Set aside..

2 Preheat a large heavy pot, with the butter and olive oil, over medium heat for around 1 minute.

3 Add the shallot, garlic, and carrots and cook for around 5 minutes, stirring every now and then.

4 Stir in the white wine and heavy cream, salt, and pepper. Increase the heat and bring the mixture to a boil.

5 Drain the mussels, add them to the pot and cover. Cook for 8 to 10 minutes, stirring every now and then.

It's ready. Serve immediately (Do not eat any that are unopened).

6. Fried chicken with broccoli

Ingredients:

• 9 oz. (255 g) broccoli florets
• 3 1/2 oz. (100 g) butter
• 2 cloves of garlic minced
• 1 tsp. fresh ginger, finely chopped
• 1 tsp. paprika powder
• 10 oz. (285 g) sliced chicken breast
• 1 tsp. sesame seeds
• Salt and pepper to taste

Directions:

1 Preheat a large skillet, with half the butter, over medium heat for 2 minutes.

2 Add the garlic and paprika powder. Cook for around 2 minutes.

3 Add and brown the chicken for around 10 minutes, stirring every now and then. Add salt and pepper to taste.

4 Add the remaining butter, ginger and the broccoli in the same skillet. Cook for another 8-10 minutes.

5 Sprinkle with sesame seeds, season to taste and serve with the remaining butter.

It's ready. Enjoy!

7. Salad Niçoise

Ingredients:

• 7 oz. (200 g) steamed fresh green beans
• Butter, olive oil to cook
• 1 clove of garlic, chopped
• 8 oz. (230 g) Romaine lettuce
• 2 eggs, boiled
• 1/2 cup cherry tomatoes (red, yellow...)
• 1/2 red onion, sliced
• 1 can of tuna
• 1/4 cup Niçoise olives
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Dressing:

• 1 tbsp. Dijon mustard
• 1 tbsp. small capers
• 3-4 anchovies
• 3 cups of olive oil
• Juice of 1/2 lemon
• 1 garlic clove, chopped

Directions:

For the dressing

1 In a bowl, crush the anchovies and capers with a fork (or switch to the mixer).

2 Stir in the Dijon mustard, garlic, lemon juice and olive oil and mix well until fully combined. Add salt and pepper to taste. Set aside.

For the salad

1 Preheat a large skillet, with the butter and olive oil, over a medium-high heat.

2 Fry the green beans and chopped garlic for around 5 minutes. Season with salt and pepper.

3 Put the lettuce on a serving plate.

4 Add the green beans, cherry tomatoes cut in half, sliced red onion, drained tuna, eggs cut in 4, and olives.

5 Add the freshly chopped parsley on top.

6 Serve with dressing on the side.

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