5 Brand-New Low-Carb Dinners
Photo: Connie Miller
We're big fans of steak and a salad, and this unexpected recipe from the new Milk Street: Tuesday Nights by Christopher Kimball takes that formula in a brilliant new direction. It has you marinate sirloin tips in a ginger-garlic-soy sauce mixture, then broil them for about 10 minutes. You serve the rich, beefy steak with a cool salad of sliced cucumber and pear dressed with a tangy dressing (and no need to hunt for a perfectly ripe pear, since a slightly underripe one's firm, crisp texture works beautifully here).
Get the recipe: Ginger-Soy Steak with Pear Cucumber Salad
Photo: Andrew Scrivani
This un-screw-up-able recipe from Kate McDermott's new Home Cooking with Kate McDermott calls for salmon steaks, though you could just as easily use halibut. You sear the fish quickly in a hot skillet, then finish it in a low-temperature oven; McDermott says it's "virtually impossible to overcook" when you use this technique. While the fish bakes, you braise greens such as kale, collards or Swiss chard with a few spoons of balsamic vinegar. Place some braised greens on each plate, top with the fish and enjoy.
Get the recipe: Simple Seared Salmon with Braised Balsamic Greens and Garlic
Photo: © 2018 by Rebecca Sanabria
Actor Tiffani Thiessen has been showing off her cooking skills on her show Dinner at Tiffani's— and in her new book Pull Up a Chair, she shares some of the dishes she makes for her family. One you'll want to put on repeat: this aromatic Thai-style soup, loaded with lemongrass, cilantro and lime. It also includes mushrooms, red bell pepper and shrimp; and, we're happy to note, comes together quickly, thanks to ingredients that don't need much time to develop incredible flavor (and the shrimp cooks in a flash).
Get the recipe: Thai-Style Shrimp & Coconut Soup
Photo: Antonis Achilleos
Bacon, lettuce and tomato are a consistently winning trio. Add avocado and grilled chicken? We're in. For this dinner-worthy dish, from country music star Martina McBride's new book Martina's Kitchen Mix, she has you cook chicken breasts in a grill pan and chop them into bite-size pieces, then use them as a base for a salad dressed with a tangy yogurt-mayo-lemon sauce and studded with green onions, chopped bacon, halved grape tomatoes and diced celery. Fold in chunks of avocado and serve in romaine leaves for an exceptionally tasty main course.
Get the recipe: BLTA Chicken Salad
Photo: Suech and Beck
As soon as you walk into the kitchen, turn on the oven, and by the time it's preheated, your pan of ingredients will be ready to cook. That ease is one reason to love this sheet-pan supper from Claire Tansey's new Uncomplicated. The other reason: It's awfully good. Red pepper, acorn squash (which is lower in carbs than butternut squash or potatoes), kale, Italian sausage and sprigs of fresh thyme combine to make a dish that's colorful and wonderfully filling.
Get the recipe: One-Pan Roast Sausage Supper