10 Low-Carb & High-Protein Fall Recipes To Lose 10lbs in 2 Weeks

Looking to shed some pounds while enjoying the cozy flavors of fall? These low-carb, high-protein recipes are perfect for creating tasty meals that fit your weight loss goals. With scrumptious options that help keep you satisfied, you can easily lose 10lbs in just two weeks. Let's dig into some delicious seasonal dishes that make healthy eating a breeze!

Savory Spaghetti Squash With Ground Turkey And Spinach

Spaghetti squash is a fantastic low-carb alternative to traditional pasta. It’s not only nutritious but also versatile, making it perfect for fall recipes. In this dish, the squash is paired with ground turkey and fresh spinach, creating a hearty meal that’s both satisfying and healthy.

The image shows a delicious bowl of spaghetti squash topped with seasoned ground turkey and vibrant spinach. The dish is garnished with a sprinkle of cheese, adding a creamy finish to the flavors. The warm tones of the squash and the greens create an inviting presentation, perfect for a cozy dinner.

This recipe is simple to make and can help you stay on track with your weight loss goals. With lean protein from the turkey and fiber from the squash, it’s a meal that keeps you full without the extra carbs.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground turkey
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• Parmesan cheese for topping

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
2. While the squash is roasting, heat a skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spatula. Add minced garlic and Italian seasoning, cooking for another 2-3 minutes.
3. Stir in the fresh spinach and cook until wilted. Season with salt and pepper to taste.
4. Once the squash is done, use a fork to scrape the flesh into strands. Combine the spaghetti squash with the turkey and spinach mixture in the skillet, mixing well.
5. Serve warm, topped with a sprinkle of Parmesan cheese.

Zesty Lemon Garlic Shrimp With Asparagus

This dish is a delightful combination of shrimp and asparagus, all brought to life with zesty lemon and garlic. The vibrant colors of the shrimp and green asparagus make it visually appealing, while the fresh ingredients ensure a burst of flavor in every bite. Perfect for a low-carb, high-protein meal, this recipe is not only healthy but also quick to prepare, making it ideal for busy weeknights.

The shrimp are sautéed to perfection, giving them a nice sear, while the asparagus adds a satisfying crunch. The lemon juice brightens the dish, and the garlic adds a savory depth. Serve this dish as a main course or alongside a fresh salad for a complete meal.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
2. Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes if using. Cook for about 2-3 minutes on each side until they turn pink and opaque.
3. Remove the shrimp from the skillet and set aside. In the same skillet, add the asparagus and sauté for about 4-5 minutes until tender-crisp.
4. Return the shrimp to the skillet, add lemon juice and zest, and toss everything together. Cook for an additional minute to heat through.
5. Serve warm, garnished with extra lemon zest if desired.

Creamy Avocado And Chicken Salad Lettuce Wraps

These creamy avocado and chicken salad lettuce wraps are a fantastic way to enjoy a healthy meal without the carbs. The vibrant colors of the fresh ingredients make this dish as appealing to the eyes as it is to the taste buds. The crisp lettuce leaves serve as the perfect wrap, holding a delicious mix of tender chicken, creamy avocado, and crunchy veggies.

To make these wraps, you’ll need cooked chicken, ripe avocados, diced tomatoes, green bell peppers, and fresh cilantro. The combination of flavors is refreshing and satisfying, making it an ideal option for lunch or a light dinner.

Not only are these wraps low in carbs and high in protein, but they’re also quick to prepare. You can whip them up in no time, making them perfect for busy weeknights or meal prep. Enjoy them as a healthy snack or a filling meal that supports your weight loss goals.

Ingredients

• 2 cups cooked chicken, diced
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 green bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1 head of romaine lettuce, leaves separated

Instructions

1. In a large bowl, combine the diced chicken, avocado, tomatoes, green bell pepper, and cilantro.
2. Add lime juice, salt, and pepper. Mix gently to combine, being careful not to mash the avocado too much.
3. Take a lettuce leaf and spoon the chicken salad mixture into the center.
4. Wrap the lettuce around the filling and enjoy immediately.
5. Store any leftover chicken salad in the fridge for up to 2 days.

Spicy Cauliflower Rice Stir-Fry

Spicy Cauliflower Rice Stir-Fry is a fantastic dish that packs a punch while keeping things light and healthy. This vibrant meal is loaded with colorful veggies like bell peppers, broccoli, and green onions, all tossed together with fluffy cauliflower rice. The mix of textures and flavors makes it a delightful option for anyone looking to shed some pounds without sacrificing taste.

Not only is this dish low in carbs, but it’s also high in protein, making it perfect for those aiming to lose weight. The cauliflower rice serves as a great base, absorbing all the delicious spices and sauces. Plus, it’s super easy to whip up, making it a go-to recipe for busy weeknights.

Let’s get cooking! Here’s how you can make your own Spicy Cauliflower Rice Stir-Fry at home.

Ingredients

• 1 medium head of cauliflower, grated or processed into rice
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon chili flakes (adjust to taste)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Prepare the Cauliflower Rice: Start by grating the cauliflower or pulsing it in a food processor until it resembles rice. Set aside.
2. Sauté the Veggies: In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add the Vegetables: Toss in the sliced bell peppers and broccoli. Stir-fry for about 3-4 minutes until they start to soften.
4. Mix in the Cauliflower Rice: Add the cauliflower rice to the skillet. Pour in the soy sauce and sprinkle chili flakes. Stir everything together and cook for another 5-7 minutes until the cauliflower is tender.
5. Garnish and Serve: Remove from heat, sprinkle with chopped green onions and sesame seeds. Serve hot and enjoy your healthy meal!

Cheesy Zucchini Noodles With Pesto

Cheesy zucchini noodles with pesto are a fantastic way to enjoy a low-carb meal that’s bursting with flavor. This dish is not just healthy; it’s also incredibly satisfying. The creamy cheese pairs perfectly with the fresh, vibrant pesto, making each bite a delight.

Using zucchini as a base instead of traditional pasta keeps the carbs low while still giving you that comforting noodle texture. The pesto adds a fresh, herby taste that complements the cheese beautifully. Plus, it's quick to prepare, making it ideal for busy weeknights.

Let’s get cooking!

Ingredients

• 4 medium zucchinis, spiralized
• 1 cup pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts (optional)
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Prepare the Zucchini: Spiralize the zucchinis to create noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips.
2. Cook the Zucchini: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for about 3-5 minutes until they are tender but still slightly crisp. Season with salt and pepper.
3. Add the Pesto: Stir in the pesto, mixing well to coat the zucchini noodles evenly.
4. Incorporate the Cheese: Sprinkle the mozzarella cheese over the noodles and stir until melted and well combined. You can also add the Parmesan cheese at this stage for extra flavor.
5. Serve: Top with pine nuts if desired and enjoy your cheesy zucchini noodles with pesto hot!

Flavorful Turkey And Vegetable Skewers

These turkey and vegetable skewers are a perfect dish for fall. They are colorful, healthy, and packed with protein. The combination of turkey and fresh veggies makes them a great choice for anyone looking to lose weight while enjoying delicious food.

Grilling these skewers brings out the natural flavors of the ingredients. You can use bell peppers, zucchini, and cherry tomatoes for a vibrant mix. The skewers are not just easy to make, but they also look fantastic on the plate, making them a great option for gatherings.

To prepare, simply marinate the turkey in your favorite spices and grill them alongside the veggies. Serve them with a light dipping sauce for an extra kick. These skewers are not only low in carbs but also high in protein, making them a smart choice for your fall meal prep.

Ingredients

• 1 pound turkey breast, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. Marinate the Turkey: In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Add turkey cubes and let them marinate for at least 30 minutes.
2. Prepare the Skewers: Thread the marinated turkey and vegetables onto the skewers, alternating between turkey and veggies.
3. Grill: Preheat the grill to medium heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the turkey is cooked through and the veggies are tender.
4. Serve: Remove from the grill and let cool for a few minutes. Serve with your favorite dipping sauce.

Savory Eggplant Lasagna With Ricotta

Eggplant lasagna is a fantastic low-carb alternative to traditional pasta dishes. This recipe layers roasted eggplant with rich ricotta cheese and a hearty tomato sauce, making it both satisfying and nutritious. The image captures a beautifully plated slice of eggplant lasagna, topped with fresh basil, which adds a pop of color and flavor. In the background, you can see a bubbling pot of marinara sauce and fresh ingredients like garlic and tomatoes, hinting at the deliciousness that awaits.

This dish is perfect for fall, as it combines warm flavors and comforting textures. Plus, it’s high in protein and low in carbs, making it an excellent choice for anyone looking to shed a few pounds. Enjoy this lasagna as a main course or serve it alongside a fresh salad for a complete meal.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 cups ricotta cheese
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Pat them dry with a paper towel.
2. Roast the eggplant slices in the oven for about 20 minutes, flipping halfway through, until they are tender and slightly golden.
3. In a bowl, combine ricotta cheese, egg, minced garlic, oregano, salt, and pepper. Mix well.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the roasted eggplant slices, followed by half of the ricotta mixture, and a layer of marinara sauce. Repeat the layers, finishing with marinara sauce on top.
5. Sprinkle mozzarella and Parmesan cheese over the top layer. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
6. Let it cool for a few minutes before slicing. Garnish with fresh basil before serving.

Grilled Chicken With Avocado Salsa

Grilled Chicken with Avocado Salsa is a perfect dish for fall. The juicy chicken pairs wonderfully with the fresh, zesty salsa. This meal is not only low in carbs but also high in protein, making it a great choice for anyone looking to lose weight. The vibrant colors of the avocado and tomatoes bring a lively touch to your plate.

To make this dish, start by marinating your chicken. A simple mix of olive oil, lime juice, garlic, salt, and pepper works wonders. Grill the chicken until it’s cooked through and has those beautiful grill marks. While the chicken is cooking, prepare the avocado salsa. Dice ripe avocados, tomatoes, and red onion, and mix them with lime juice and cilantro. This salsa adds a refreshing crunch that complements the grilled chicken perfectly.

Serve the chicken topped with the avocado salsa and a few lime wedges on the side. This dish is not only delicious but also satisfying, helping you stay on track with your weight loss goals.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 2 limes
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Extra lime wedges for serving

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, lime juice, garlic, salt, and pepper. Add chicken breasts and let them marinate for at least 30 minutes.
2. Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked.
3. Prepare the Salsa: While the chicken is grilling, combine diced avocados, tomatoes, red onion, cilantro, and lime juice in a bowl. Season with salt to taste.
4. Serve: Once the chicken is done, plate it and top with the avocado salsa. Add lime wedges on the side for an extra zing.

Spicy Turkey Meatballs With Zucchini Noodles

Spicy turkey meatballs served over zucchini noodles is a perfect dish for those looking to enjoy a hearty meal without the carbs. The image showcases beautifully plated meatballs, glistening with sauce, nestled on a bed of fresh zucchini noodles. The vibrant colors of the ingredients, like the rich red of the tomatoes and the bright green of the basil, make this dish not only tasty but visually appealing.

This recipe is a great way to incorporate lean protein and vegetables into your diet. Turkey is a fantastic source of protein, while zucchini noodles provide a low-carb alternative to traditional pasta. The spices add a kick, making each bite exciting. Plus, it's quick to prepare, making it ideal for busy weeknights.

Let’s get started with making these delicious meatballs!

Ingredients

• 1 pound ground turkey
• 1/2 cup breadcrumbs (or almond flour for a low-carb option)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 medium zucchinis, spiralized
• 1 cup marinara sauce
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, garlic, red pepper flakes, Italian seasoning, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes, or until they are cooked through and golden brown.
5. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
6. In another pan, lightly sauté the spiralized zucchini noodles for 2-3 minutes until just tender.
7. To serve, place the zucchini noodles on a plate, top with meatballs, and spoon marinara sauce over them. Garnish with fresh basil.

Roasted Vegetable And Chickpea Salad

This roasted vegetable and chickpea salad is a colorful and nutritious dish that fits perfectly into a low-carb, high-protein diet. The vibrant mix of vegetables, like bell peppers, tomatoes, and cucumbers, adds a fresh crunch, while the chickpeas provide a hearty source of protein. Drizzled with a light vinaigrette, this salad is not only delicious but also filling, making it a great option for those looking to lose weight.

The preparation is simple. Start by roasting your favorite vegetables until they’re tender and slightly caramelized. Combine them with chickpeas in a bowl, and toss with olive oil, vinegar, and your choice of herbs. This salad can be served warm or cold, making it versatile for any meal.

Enjoy this dish as a main course or a side, and feel good knowing you’re fueling your body with wholesome ingredients. It's a fantastic way to incorporate seasonal produce into your diet while keeping it low-carb and high in protein.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the diced bell peppers, zucchini, and chickpeas with olive oil, oregano, salt, and pepper.
3. Roast in the oven for about 20-25 minutes, or until the vegetables are tender.
4. In a large bowl, combine the roasted vegetables and chickpeas with cucumber and cherry tomatoes.
5. Drizzle with balsamic vinegar and toss gently to combine.
6. Serve warm or chilled, and enjoy your healthy meal!