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Low Carbs Recipes

Low Carb Foods

Garlicky Lemon Butter Chicken w/Asparagus foil packs 

VK3 Wreath N Things



1To prepare the oven-baked chicken in foil packs: Preheat your oven to 425ºF. Cut 2 sheets of 14 by 12-inch heavy-duty aluminum foil then lay each piece separately on the countertop. In a bowl, combine the ingredients for the base of the sauce: broth, lemon juice, and hot sauce.


2. Season both sides and the inside of the chicken breasts with salt and pepper and divide chicken onto the aluminum foil near the center then place trimmed asparagus to one side of the chicken, following the long direction of the foil.


3. You can adjust the seasoning of the chicken breasts with more salt and pepper, then sprinkle garlic on top. Drizzle the sauce generously over the chicken breasts and asparagus.


4. Divide butter pieces evenly among the foil packets, layering them over the chicken breasts and asparagus.


5. Wrap the chicken foil packets in and crimp edges together then wrap ends up. Don’t wrap too tight so as to keep a little extra space inside for steam to circulate.


6. Transfer the chicken foil packs to a baking sheet and bake chicken in the oven, sealed side upward until chicken has cooked through, about 20 – 25 minutes, depending on the size of the chicken breasts and your oven.


7. Carefully unwrap the baked chicken in foil packets then drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon.

Garlic Pork Chops in Creamy Mushroom Sauce

VK3 Wreath N Things
For the mushroom sauce

1To make the garlic pork chops: Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry with kitchen paper then season generously with the spice mix. Heat olive oil and butter in a skillet over medium-high until butter is melted.


2. Sear the pork chops for 3-5 minutes per side until well browned on both sides. Transfer the pork chops to a warm plate and set aside. 


3. In the same skillet, add the mushrooms and stir fry until golden brown, scraping up any bits leftover from the chops.


4. Add garlic, parsley and Italian seasoning then stir fry for another 30 seconds before pouring in the broth. Add the cream, give a good stir then allow simmering for 3-4 minutes until slightly thickened and adjust seasoning if needed.


5. Place pork chops and their juices back into the sauce and allow to simmer for 2-3 minutes, or until the pork chops are cooked to your liking. Garnish with remaining fresh parsley and serve the garlic pork chops in creamy mushroom sauce immediately with cauliflower rice, zucchini noodles, or pasta. 

Tuscan Garlic Salmon Skillet with Spinach and Tomato

VK3 Wreath N Things
  • 2 lbs. salmon filets

  • 2 tablespoons olive oil

  • 1 tablespoon olive oil or unsalted butter

  • 1/4 teaspoon red pepper flakes

  • 1 teaspoon smoked paprika or more, to taste

  • Kosher salt and freshly ground black pepper, to taste

  • 1 teaspoon Italian seasoning

  • 1 medium onion, chopped

  • 4 cloves garlic, minced

  • 4 Roma tomatoes, chopped

  • 6 oz. fresh spinach

  • 1/4 cup fresh basil leaves, chopped

  • 1/2 cup (60ml) vegetable or chicken stock (or dry white wine)

  • 2 tablespoons high-quality olive oil, optional


1To make the Tuscan garlic salmon skillet: Add 2 tablespoons of olive oil to a large skillet, on medium-low heat. Add the salmon fillets, red pepper flakes, paprika, Italian seasoning, and salt in the skillet and cook salmon on medium heat on both sides, until salmon is cooked through – about 5 minutes. Remove salmon fillets from the skillet and set them aside on a plate.


2. In the same skillet over medium heat, add tablespoon olive oil or melt 1 tablespoon butter. Add garlic and chopped onion and cook gently until fragrant and translucent. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and vegetable or chicken stock (or white wine). Cook on medium heat for about

3 – 5 minutes until spinach wilts just a little and tomatoes release some of their juice. Adjust seasoning, if needed.


3. Add cooked salmon back to the skillet to reheat quickly. Drizzle with good quality olive oil just before serving, for extra taste. Serve the Tuscan garlic salmon immediately, 

Garlicky Lemon Baked Tilapia

Lemon Garlicky Baked Tilapia


8 tilapias

Kosher salt to taste

Ground black pepper

8 tbsp. butter, melted

8  tablespoons minced garlic,

4 teaspoon crushed red pepper flakes

Juice and zest from 1 lemon

lemon, sliced into rounds

Chopped parsley, for garnish 


1. Preheat oven to 400°. Season tilapia with salt and pepper and place on a small baking sheet. 


2. Mix together butter, garlic, red pepper flakes, lemon juice, and zest then pour over tilapia. Place lemon rounds on top and around tilapia.  


3. Bake tilapia for 30 minutes or until fish is fork-tender. 


Garlic Butter Rib Eye Steak with Onions

Stovetop Ribeye and Organic Baby Spinach Salad

VK3 Wreath N Things



  • 3 rib eye steaks, boneless or bone in

  • 2 tablespoons canola oil

  • kosher salt and freshly ground pepper to taste

  • 4 tablespoons butter

  • 4 tablespoons minced garlic

  •  Rosemary garlic

  • Let the steaks sit at room temperature for 20 minutes.

  • Sprinkle salt and pepper on both sides to taste.

  • Heat a cast iron skillet over high heat.

  • Add the canola (or neutral oil) to the pan. Transfer the steaks to the pan in a single layer.

  • Cook the steaks for about 4-5 minutes (or your preferred Fahrenheit).

  • Add the butter to a separate pan. After the butter has melted, add the minced garlic and Rosemary garlic to the pan. Stir to combine.

  • Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks to check internal food temperatures 

  • Cook the steak for 2-3 minutes or until the thermometer registers the desire temperature of your liking (See Chart Below.

  • Remove the meat from the pan. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.



Rare: 130 degrees F

Medium Rare: 135 degrees F

Medium: 145 degrees F

Medium Well: 150 degrees F

Well done: 160 degrees F




Zucchini Noddles & Parmesan Meatballs




3-4 large Zucchinis

3 lb. ground beef

1 cup bread crumbs

3/4 cup finely chopped parsley

3/4 cup freshly grated Parmesan, plus more for serving

3 eggs

garlic cloves, minced

3 tsps. Kosher salt

3 tsp. red pepper flakes

tbsps. extra-virgin olive oil

2 sweet onions, finely chopped

2 28 oz. of your favorite marina sauce

6 bay leaves

Freshly ground black pepper


  • In a large bowl, combine Ground Beef with bread crumbs, parsley, Parmesan cheese, egg, garlic, salt and red pepper flakes to taste. Mix until just combined then form into ball

  • In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides. Transfer meatballs to a plate.

  • Add onion to pot and cook until soft, 5 minutes. Add bay leaves and your choice of sauce. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened.

  • Serve Zucchini Noodles with meatballs and sauce. Top with  fresh Parmesan cheese before serving.



Zucchini Noodles


Pull out your Zoodle Spiralizer and Spiral your desire amount of Zucchinis, (or the pre-packaged), put 2 tablespoons of  olive oil in a pan, put Zucchinis in the pan, add salt and pepper to taste, cook about 5 minutes, sprinkle with parsley flakes and fresh parmesan. Bon Appetit!

Oven Baked Hot Wings

chicken wings


Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 3 pounds party style chicken wings or whole chicken wings that have been halved crosswise

  • 2 tablespoon baking powder       

  • 1 teaspoon kosher salt               

  • 1/2 teaspoon pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 2 tablespoons cayenne pepper

  • Stalks of celery

  • Ranch dressing


  1. Preheat oven to 400 degrees. Line a sheet pan with foil and place a non stick oven safe rack on top of the pan.

  2. Place the chicken wings in a bowl. Add the baking powder, salt, pepper, garlic powder, cayenne pepper and onion powder.

  3. Toss to coat the chicken evenly with the baking powder and spices.

  4. Place the wings on the rack in a single layer​


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