low carb italian recipes

Low Carb Italian Recipes**

Welcome to our collection of delicious and nutritious Low Carb Italian recipes. Whether you're watching your weight or following a ketogenic diet, these recipes offer a delicious alternative to traditional Italian cuisine, all while keeping you fueled and satisfied. From classic dishes like chicken Parmesan to comforting pasta meals, we've got you covered.

Chicken Parmesan

Yield: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons grated Parmesan cheese (for topping)
• 1 cup finely chopped spinach
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese (for sauce)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Instructions:

1. Season each chicken breast generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5-7 minutes per side. Remove from the skillet and set aside.
2. Lower the heat to medium-low. Add the spinach to the skillet and cook until it wilts. Add the garlic and cook for 1 minute more. In a separate bowl, mix the mozzarella, Parmesan, and grated Parmesan cheeses. Pour the spinach and garlic sauce over the chicken, and stir to coat. Return the chicken to the skillet and top with the grated Parmesan cheese. Cook until the cheese is melted, about 2-3 minutes. Serve immediately.

Lasagna

Yield: 8 servings

Ingredients:

• 8 lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups finely chopped spinach
• 2 tablespoons grated Parmesan cheese (for sauce)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 3 cups tomato sauce

Instructions:

1. Preheat the oven to 350°F. Bring a large pot of water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain the noodles and set aside.
2. In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, grated Parmesan cheese, oregano, and basil. Season with salt and pepper.
3. To make the sauce, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the tomato sauce and bring to a simmer. Season with salt and pepper.
4. Assemble the lasagna by laying out a noodle, then a spoonful of the cheese mixture, followed by a layer of lasagna noodles, and continue until all the noodles are used. Pour the sauce evenly over the lasagna, and top with any remaining cheese mixture. Bake for 30 minutes, or until the edges are golden brown and the center is set.

Chicken Handi

Yield: 4 servings

Ingredients:

• 4 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 1 cup grated Parmesan cheese
• 1 cup finely chopped spinach
• 2 tablespoons olive oil
• 1 inch piece of ginger, grated
• 2 cloves of garlic, minced
• 1 cup tomato sauce
• 2 tablespoon soy sauce
• 1/4 cup chopped cilantro

Instructions:

1. Season each chicken thigh generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5-7 minutes per side. Remove from the skillet and set aside.
2. In a large bowl, mix the Parmesan cheese, spinach, grated ginger, garlic, tomato sauce, soy sauce, and cilantro. Taste and adjust the seasonings as desired.
3. Return the chicken to the skillet and spoon the spice混合物 evenly over the chicken. Simmer for 5 minutes, or until the chicken is cooked through and the flavors meld together.

Salmon Prawn Risotto

Yield: 4 servings

Ingredients:

• 2 cups arborio rice
• 4 cups fish stock
• 1/2 cup grated Parmesan cheese
• 2 tablespoons finely chopped fresh basil
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 pound unsalted shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 lime, cut into wedges

Instructions:

1. Bring the fish stock to a simmer in a large skillet over medium heat. Add the rice and simmer gently for 20 minutes, or until the rice is translucent and most of the liquid has been absorbed.
2. While the rice simmers, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the skillet and set aside.
3. In a separate bowl, mix the Parmesan cheese, basil, and garlic. Season with salt and pepper. Stirring occasionally, pour the rice mixture over the shrimp and turn to coat.
4. Add the fish stock, 1 cup at a time, stirring gently until each addition is absorbed before adding more. This should take about 30 minutes total. Serve the risotto with the shrimp and a side of lime wedges.