Low-Carb Weeknight Dinners - Rachael Ray In Season

Low-Carb Weeknight Dinners to Lighten Up Quarantine

Feeling a little pasta'd out? Turn those canned goods and frozen items into easy low-carb dinners.
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Monday: Mediterranean Niçoise Salad

Mediterranean Nicoise Salad

With chickpeas, canned tuna, beets, and olives, this European-inspired dinner is easy, tasty, and quarantine-friendly. 

Recipe: Try our Mediterranean Niçoise Salad

Tuesday: Rach's Vegetarian Meatballs with Red Sauce

Spicy Meatless Meatballs with Fire-Roasted Red Sauce

Riced cauliflower, sliced nuts, breadcrumbs, and herbs combine for a delicious meatless dinner. You can serve these with an easy DIY sauce or whatever jarred marinara you have on hand. 

Recipe: Try Rach's Vegetarian Meatballs with Red Sauce

Wednesday: Spicy Coddled Eggs

spicy coddles eggs

Mix last night's leftover red sauce with a can of chickpeas and cumin, then crack in an egg and bake to perfection. 

Recipe: Try our Spicy Coddled Eggs

Thursday: Spinach-Pea Soup

Spinach-Pea Soup in bowl with spoon

One of our favorite uses for frozen veggies: this creamy green soup. You'll definitely want to make a big batch for lots of lunch leftovers.

Recipe: Try our Spinach-Pea Soup

Friday: Rach's Chicken Pepperoni

Chicken Pepperoni

Rach has been whipping up this fictitious dish from the 1980 rom-com Seems Like Old Times for years. It's heavy on protein, light on carbs, and super satisfying. 

Recipe: Try Rach's Chicken Pepperoni

Ingredient List

For the Mediterranean Niçoise salad:

  • 1/2 lb. thin green beans
  • 1/4 cup EVOO
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. harissa paste
  • 1 head Little Gem lettuce
  • 1 jar (7 oz.) tuna packed in oil
  • 1 can (about 15 oz.) chickpeas
  • 1 package (8 oz.) cooked beets
  • 1/2 cup mixed olives
  • Fresh mint and crumbled feta

For the vegetarian meatballs with red sauce:

  • 3/4 cup skinned hazelnuts or sliced almonds
  • 4 cups (two 12-oz. bags) mixed frozen riced broccoli and cauliflower or 4 cups leftover cooked broccoli and/or cauliflower
  • Salt and pepper
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/2 to 2/3 cup plain dry breadcrumbs
  • 1 large egg
  • 3 large cloves garlic
  • 1 tbsp. fresh thyme or 1 tsp. (1/3 palmful) dried thyme
  • 2 tsp. fresh lemon zest or 1/2 tsp. dried lemon zest
  • 1 tsp. (1/3 palmful) ground cumin
  • 1 tsp. (1/3 palmful) crushed red pepper
  • Cooking spray for spraying, or olive or canola oil for brushing
  • 2 tbsp. olive oil
  • 1 small onion
  • Salt and pepper
  • Pinch of ground cinnamon
  • 1 can (about 14 oz.) crushed or diced fire-roasted tomatoes
  • 1 can (8 oz.) tomato sauce
  • Hot sauce (such as sriracha or Chipotle Tabasco)

For the spicy coddled eggs:

  • 1 1/2 jarred arrabbiata sauce
  • 1 can (15 oz.) chickpeas
  • 1/4 tsp. cumin
  • 1/4 cup chopped cilantro
  • 4 eggs

For the spinach-pea soup:

  • 16 oz. frozen peas
  • 3 1/2 cups chicken stock
  • 10 oz. frozen spinach
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped shallots
  • 3 tbsp. EVOO
  • 1 tsp. dried Italian seasoning
  • 1/3 cup mascarpone cheese
  • 1/4 tsp. lemon zest plus 1 tbsp. juice

For the chicken pepperoni:

  • 4 organic boneless, skinless chicken breasts (about 8 oz. each)
  • Salt and pepper
  • 1 tsp. (about 1/3 palmful) fennel seeds
  • About 3 tbsp. olive oil
  • 1 red field pepper or red bell pepper
  • 1 onion
  • 4 large cloves garlic
  • 6 to 8 Italian hot pickled pepper rings in brine, not oil (like Cento)
  • 1 rounded tsp. (about 1/3 palmful) dried oregano or marjoram
  • 3 tbsp. sun-dried tomato paste
  • 3 to 4 oz. (about a 3- to 4-inch piece) good-quality pepperoni
  • About 3/4 cup red vermouth or red wine
  • 1 1/2 to 2 cups tomato passata or tomato sauce
  • 1/4 cup (a small handful) fresh flat-leaf parsley tops
  • 1 ball (8 oz.) fresh mozzarella
  • A handful of fresh basil leaves