13 Delicious Low-Carb High-Protein Fall Recipes to Shed 15lbs in 3 Weeks

Fall is the perfect time to enjoy hearty meals that keep you satisfied while sticking to a low-carb, high-protein diet. These delicious recipes not only warm you up but also help you shed those extra pounds, making it possible to lose 15lbs in just three weeks. Dive into this collection and discover simple yet mouthwatering dish ideas that make healthy eating easy and enjoyable this autumn!

Spiced Turkey And Cauliflower Rice Stuffed Peppers

These spiced turkey and cauliflower rice stuffed peppers are a fantastic way to enjoy a healthy meal while keeping things low-carb. The colorful peppers not only look appealing but also pack a punch of flavor. Each pepper is filled with a savory mixture of ground turkey, cauliflower rice, and spices, making it a satisfying dish that aligns perfectly with your weight loss goals.

To make these stuffed peppers, you'll need bell peppers in various colors, ground turkey, cauliflower rice, diced tomatoes, onions, garlic, and a blend of spices. The combination of turkey and cauliflower rice keeps the dish high in protein while being low in carbs. Plus, it’s a great way to sneak in some veggies!

Cooking these peppers is simple. Start by preheating your oven and preparing the filling. Sauté the onions and garlic, then add the ground turkey until browned. Mix in the cauliflower rice and diced tomatoes, along with your spices. Once everything is well combined, stuff the mixture into halved bell peppers and bake until tender. The result is a delicious, nutritious meal that’s perfect for fall.

Ingredients

• 4 bell peppers (red, yellow, green)
• 1 lb ground turkey
• 2 cups cauliflower rice
• 1 can diced tomatoes (14.5 oz)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove seeds.
3. In a skillet, sauté the diced onion and minced garlic until fragrant.
4. Add the ground turkey and cook until browned. Stir in the cauliflower rice and diced tomatoes.
5. Season with chili powder, cumin, salt, and pepper. Mix well.
6. Stuff the pepper halves with the turkey mixture and place them in a baking dish.
7. If using, sprinkle cheese on top of each stuffed pepper.
8. Bake for 25-30 minutes, or until the peppers are tender.
9. Garnish with fresh parsley before serving.

Zucchini Noodles With Pesto And Grilled Chicken

Looking for a tasty and healthy meal? Zucchini noodles with pesto and grilled chicken is a perfect choice. This dish is light yet satisfying, making it ideal for anyone aiming to lose weight. The vibrant green of the zucchini noodles paired with the rich, aromatic pesto creates a delightful visual appeal. The grilled chicken adds a protein boost, making this meal both nutritious and filling.

To make this dish, you’ll need fresh zucchini, which you can spiralize into noodles. The pesto can be homemade or store-bought, depending on your preference. Grilled chicken breast provides lean protein, while cherry tomatoes add a pop of color and freshness.

Ingredients

• 2 medium zucchinis
• 1 cup pesto (homemade or store-bought)
• 2 grilled chicken breasts, sliced
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Olive oil for grilling

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or a vegetable peeler.
2. Heat a pan over medium heat and add a drizzle of olive oil. Sauté the zucchini noodles for 2-3 minutes until slightly tender.
3. In the same pan, season the grilled chicken slices with salt and pepper, warming them for about 2 minutes.
4. In a large bowl, combine the zucchini noodles, pesto, and cherry tomatoes. Toss until everything is well coated.
5. Serve the zucchini noodles topped with sliced grilled chicken and enjoy your healthy meal!

Creamy Spinach And Feta Stuffed Chicken Breast

This creamy spinach and feta stuffed chicken breast is a delightful dish that fits perfectly into your low-carb and high-protein meal plan. The image shows a beautifully cooked chicken breast, sliced open to reveal a vibrant green filling of spinach and feta cheese. On the side, you can see fresh green beans, adding a pop of color and nutrition to the plate.

This recipe is not only satisfying but also helps in your goal to lose weight. The combination of lean chicken and nutrient-rich spinach makes it a great choice for a healthy dinner. Plus, it’s simple to prepare, making it perfect for busy weeknights.

Let’s get into the details of how to make this delicious dish!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant.
3. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
4. In a bowl, mix the cooked spinach, feta cheese, cream cheese, oregano, salt, and pepper until well combined.
5. Using a sharp knife, create a pocket in each chicken breast. Stuff each pocket with the spinach and feta mixture.
6. Place the stuffed chicken breasts in a baking dish. Drizzle with a little olive oil and season with salt and pepper.
7. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
8. Let the chicken rest for a few minutes before slicing. Serve with steamed green beans or your favorite low-carb side.

Butternut Squash And Black Bean Chili

Fall is the perfect time to enjoy warm, hearty meals that are both nutritious and satisfying. Butternut squash and black bean chili is a fantastic option for those looking to lose weight while enjoying delicious flavors. This dish combines the sweetness of butternut squash with the earthiness of black beans, creating a comforting bowl that’s packed with protein and low in carbs.

The vibrant colors of the chili, with bright orange squash and dark black beans, make it visually appealing. Topped with creamy avocado and fresh cilantro, it’s not just a treat for the taste buds but also for the eyes. Serve it with a slice of whole-grain bread for a complete meal that keeps you full and satisfied.

Making this chili is easy and requires just a few simple ingredients. You can whip it up in no time, making it a great choice for busy weeknights. Plus, it’s a wonderful dish to meal prep, so you can enjoy it throughout the week.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 avocado, diced (for topping)
• Fresh cilantro (for garnish)

Instructions

1. In a large pot, heat a little oil over medium heat. Add the chopped onion and garlic, cooking until soft.
2. Add the diced butternut squash, chili powder, and cumin. Stir for a few minutes until fragrant.
3. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the squash is tender.
4. Stir in the black beans and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Serve hot, topped with diced avocado and fresh cilantro.

Herb-Crusted Salmon With Roasted Brussels Sprouts

This dish is a perfect blend of flavors and nutrition, making it ideal for anyone looking to shed some pounds while enjoying tasty meals. The herb-crusted salmon is not only visually appealing but also packed with protein, which is essential for muscle maintenance during weight loss. Pairing it with roasted Brussels sprouts adds a delightful crunch and a boost of vitamins.

The salmon is coated with a mixture of herbs that give it a fresh and zesty flavor. Roasting the Brussels sprouts brings out their natural sweetness, balancing the savory notes of the fish. Together, they create a satisfying meal that keeps you full without the extra carbs.

To make this dish, you’ll need fresh salmon fillets, Brussels sprouts, and a few simple herbs and spices. It’s quick to prepare, making it a great option for busy weeknights. Plus, it’s low in carbs and high in protein, aligning perfectly with your weight loss goals.

Ingredients

• 2 salmon fillets
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 lemon, sliced

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet.
3. In another bowl, mix the parsley, dill, garlic powder, salt, and pepper. Rub this mixture over the salmon fillets.
4. Place the salmon on the baking sheet with the Brussels sprouts. Add lemon slices on top of the salmon.
5. Bake for 15-20 minutes, or until the salmon is cooked through and the Brussels sprouts are tender and slightly crispy.
6. Serve hot and enjoy your healthy meal!

Eggplant Parmesan With A Low-Carb Twist

Eggplant Parmesan is a classic dish that many love, but it often comes with a hefty carb count. This low-carb twist makes it lighter while keeping all the comforting flavors. The image showcases a beautifully baked dish, with layers of eggplant, rich marinara sauce, and gooey cheese, topped with fresh basil leaves. The warm colors and inviting presentation make it hard to resist!

Using eggplant instead of traditional breading not only reduces carbs but also adds a unique texture. The eggplant absorbs the flavors of the sauce and cheese, creating a satisfying meal that fits perfectly into a low-carb diet. Plus, it’s packed with protein, making it a great choice for anyone looking to lose weight without sacrificing taste.

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 teaspoon salt
• 2 cups marinara sauce (low-sugar)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Fresh basil leaves for garnish

Instructions

1. Prepare the Eggplant: Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. Preheat the Oven: Preheat your oven to 375°F (190°C).
3. Layer the Dish: In a baking dish, spread a layer of marinara sauce on the bottom. Add a layer of eggplant slices, followed by mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
4. Drizzle Olive Oil: Drizzle olive oil over the top layer and sprinkle with oregano.
5. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
6. Garnish: Let it cool slightly before serving. Top with fresh basil leaves for a burst of flavor.

Savory Sweet Potato And Chicken Hash

This Savory Sweet Potato and Chicken Hash is a fantastic dish for fall. The vibrant colors of sweet potatoes, peppers, and chicken come together in a warm skillet, making it both visually appealing and delicious. Topped with a perfectly fried egg, it’s a hearty meal that’s packed with protein and low in carbs, perfect for anyone looking to shed a few pounds.

The combination of sweet potatoes and chicken provides a satisfying texture and flavor. The spices add warmth, making it a cozy dish for chilly days. You can easily customize this recipe by adding your favorite veggies or spices, ensuring it fits your taste perfectly.

This dish is not only great for breakfast but also works well for lunch or dinner. It’s quick to prepare, making it a go-to option for busy days. Plus, it’s a one-pan meal, which means less cleanup!

Ingredients

• 2 medium sweet potatoes, diced
• 1 pound cooked chicken breast, diced
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 eggs
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
2. Add chopped onion and bell pepper to the skillet. Cook for another 5 minutes until the vegetables are tender.
3. Stir in the cooked chicken, paprika, garlic powder, salt, and pepper. Cook for an additional 5 minutes until everything is heated through.
4. In a separate pan, fry the eggs to your liking.
5. Serve the hash on plates, topped with a fried egg and garnished with fresh cilantro.

Spaghetti Squash With Meatballs And Marinara

Spaghetti squash is a fantastic low-carb alternative to traditional pasta. When paired with meatballs and marinara sauce, it creates a hearty dish that's perfect for fall. The image shows a beautiful plate of spaghetti squash topped with juicy meatballs, rich marinara, and a sprinkle of cheese. Fresh parsley adds a pop of color, making it not just delicious but visually appealing too.

This recipe is simple and satisfying, making it a great option for anyone looking to lose weight while enjoying flavorful meals. The combination of protein from the meatballs and fiber from the squash helps keep you full without the extra carbs.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground turkey or beef
• 1/2 cup breadcrumbs (or almond flour for a low-carb option)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 teaspoons Italian seasoning
• 1 jar marinara sauce (about 24 oz)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
2. While the squash is roasting, mix the ground turkey or beef, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper in a bowl. Form the mixture into meatballs, about 1 inch in diameter.
3. In a skillet over medium heat, brown the meatballs on all sides. Once browned, add the marinara sauce to the skillet and let it simmer for about 10 minutes.
4. When the spaghetti squash is done, use a fork to scrape the flesh into strands. Serve the squash topped with meatballs and marinara sauce. Garnish with fresh parsley and extra Parmesan if desired.

Low-Carb Chicken Alfredo With Broccoli

This Low-Carb Chicken Alfredo with Broccoli is a perfect dish for those looking to enjoy a creamy, satisfying meal without the carbs. The combination of tender chicken, fresh broccoli, and a rich Alfredo sauce makes it a delightful choice for fall. Plus, it’s packed with protein, helping you stay full and energized.

The dish features fettuccine-style noodles, which can be replaced with zucchini noodles or shirataki noodles for a low-carb twist. The broccoli adds a nice crunch and a pop of color, making the meal visually appealing. With the creamy sauce, it’s hard to believe this dish is healthy!

To make this recipe, you’ll need some basic ingredients that are easy to find. It’s a quick and simple meal that can be prepared in under 30 minutes, making it perfect for busy weeknights.

Ingredients

• 2 cups cooked fettuccine noodles (or zucchini noodles for low-carb)
• 1 pound chicken breast, diced
• 2 cups broccoli florets
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
2. Add Broccoli: Stir in the broccoli florets and cook for another 3-4 minutes until they are tender but still crisp.
3. Make the Sauce: Lower the heat and add minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
4. Combine: Add the cooked fettuccine noodles to the skillet and toss everything together until well coated in the sauce.
5. Serve: Garnish with fresh parsley and enjoy your delicious low-carb meal!

Ginger-Sesame Grilled Shrimp Skewers

These Ginger-Sesame Grilled Shrimp Skewers are a fantastic way to enjoy a healthy meal while keeping your carb intake low. The shrimp are marinated in a zesty ginger-sesame sauce that adds a punch of flavor. Grilling them on skewers makes for a fun and easy dish to serve at any gathering.

The vibrant colors of the grilled shrimp, fresh lime wedges, and green onions make this dish not only tasty but visually appealing too. Pair it with a light salad or some steamed veggies for a complete meal that fits perfectly into your fall diet.

Let’s get cooking!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon honey or sugar substitute
• Juice of 1 lime
• Green onions, chopped (for garnish)
• Skewers (if using wooden skewers, soak them in water for 30 minutes)

Instructions

1. Prepare the Marinade: In a bowl, mix soy sauce, sesame oil, ginger, garlic, honey, and lime juice.
2. Marinate the Shrimp: Add the shrimp to the marinade and let it sit for at least 30 minutes in the fridge.
3. Preheat the Grill: Heat your grill to medium-high.
4. Skewer the Shrimp: Thread the marinated shrimp onto the skewers.
5. Grill: Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.
6. Serve: Remove from the grill and garnish with chopped green onions. Enjoy with lime wedges!

Cheesy Broccoli And Cauliflower Bake

This Cheesy Broccoli and Cauliflower Bake is a perfect dish for fall. It combines the goodness of broccoli and cauliflower with a creamy cheese sauce, making it both comforting and nutritious. The golden, crispy topping adds a delightful crunch that everyone will love.

As the leaves change color and the air gets cooler, this recipe fits right into your low-carb, high-protein meal plan. It’s an easy way to enjoy veggies while keeping your diet on track. Plus, it’s a great side dish for any fall meal!

Let’s get cooking!

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring water to a boil and blanch the broccoli and cauliflower for about 3-4 minutes. Drain and set aside.
3. In a mixing bowl, combine heavy cream, garlic powder, salt, and pepper. Stir in the cheddar cheese until well mixed.
4. Add the blanched vegetables to the cheese mixture and stir until they are well coated.
5. Transfer the mixture to a greased baking dish. If you like a crunchy topping, sprinkle breadcrumbs over the top.
6. Bake for 25-30 minutes, or until the top is golden and bubbly.
7. Let it cool for a few minutes before serving. Enjoy your cheesy delight!

Savory Bacon-Wrapped Asparagus

Looking for a tasty way to enjoy your veggies this fall? Bacon-wrapped asparagus is a fantastic choice! This dish combines the crispiness of bacon with the fresh crunch of asparagus, making it a perfect appetizer or side dish. The vibrant green of the asparagus paired with the golden-brown bacon creates a mouthwatering visual that’s hard to resist.

Not only is this recipe delicious, but it’s also low-carb and high-protein, aligning perfectly with your weight loss goals. Each bite is packed with flavor, making it easy to stick to your healthy eating plan while enjoying the season's best.

To make this dish, you’ll need fresh asparagus, bacon, and a few simple seasonings. The preparation is quick and straightforward, allowing you to whip it up in no time. Serve it at your next gathering or enjoy it as a snack while watching your favorite show!

Ingredients

• 1 pound fresh asparagus
• 8 slices of bacon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the asparagus and trim the tough ends.
3. Wrap each asparagus spear with a slice of bacon, starting from the bottom and spiraling up to the tip.
4. Place the wrapped asparagus on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and sprinkle with salt and pepper.
6. Bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
7. Garnish with fresh parsley if desired and serve warm.

Chili-Lime Grilled Chicken With Avocado Salsa

This Chili-Lime Grilled Chicken is a perfect dish for fall. The juicy chicken is marinated in a zesty chili-lime mix, giving it a bright flavor that pairs beautifully with the creamy avocado salsa. The vibrant colors of the salsa, with fresh tomatoes and green avocado, make the dish visually appealing as well.

Grilling the chicken adds a smoky flavor that enhances the overall taste. Serve it alongside some grilled veggies for a complete meal that’s low in carbs and high in protein. It’s a fantastic option for anyone looking to shed some pounds while enjoying delicious food.

Now, let’s get into the recipe!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 1 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice (for salsa)

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, lime juice, chili powder, garlic powder, salt, and pepper. Add chicken breasts and coat well. Let it marinate for at least 30 minutes.
2. Prepare the Salsa: In another bowl, combine diced avocado, tomatoes, cilantro, and lime juice. Gently mix and set aside.
3. Grill the Chicken: Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked.
4. Serve: Once the chicken is done, place it on a plate and top with the avocado salsa. Enjoy with your favorite grilled veggies!