30-Day Low-Carb Meal Plan

I invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But any soft cheese will do. —Gilda Lester, Millsboro, Delaware

I love the way these fresh flavors blend together. It’s a snap to throw this together using leftover burgers for a quick, healthy lunch. The burgers can also be served on buns. —Rachelle McCalla, Batesville, Arkansas

When camping, my wife and I top large beefsteak tomatoes with spicy chunks of crab. Then we warm this summer treat over the fire. —Thomas Faglon, Somerset, New Jersey

This comforting pork dish feels fancy, thanks to the creamy sauce kicked up a notch by blue cheese. Guests go crazy over it, and would never guess how quickly it all comes together. —Lynne German, Woodland Hills, California

This tangy shrimp is a great way to cut carbs without sacrificing flavor. If you don’t have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois

Low-carb doesn’t have to be skimpy with this lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida

My mom always makes her saucy Chicken Adobo recipe when I come home to visit. I think it’s even better the next day as leftovers —she says it’s because of the vinegar. — Michael Moya, Taste of Home Senior Marketing Manager

In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. —Thomas Faglon, Somerset, New Jersey

This is one of my husband’s all-time favorite meals. I’ve even converted some friends to fish after eating this. I serve it with fresh melon when it’s in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington

Pot roast becomes especially delicious with the addition of chopped green chilies and taco seasoning. —Helen Carpenter, Albuquerque, New Mexico

I love quick and bright meals like this one-skillet wonder. Homemade pico de gallo is easy to make the night before. —Tammy Brownlow, Dallas, Texas

Dijon, Parmesan and a hint of horseradish give this toasty fish from Scott Schmidtke of Chicago, Illinois lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get 4 servings ready for the oven. —Scott Schmidtke, Chicago, Illinois

In 30 minutes you ‘ll have a steak that tastes restaurant-quality without needing to tip! —Joshua Keefer, Delaware, Ohio

Chimichurri is a green sauce from South America that goes with grilled meats. My citrus version brightens up grilled chicken, which gets its juiciness from brining. —Tyffanie Perez, Springville, Utah

I substituted sausage for the bacon to make this lettuce roll-up your family and friends will adore. It’s flavorful, crunchy and pretty on the plate. —Devon Delaney, Westport, Connecticut

Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate—and tastes even better! —and tastes even better! —Margaret Allen, Abingdon, Virginia

I was looking for a fish coating that didn’t have bread crumbs or flour. Don’t forget the lime juice—it really perks up this delicious dish. —Deborah Purdue, Westland, Michigan

I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. —Tahnia Fox, Trenton, Michigan

I moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina

Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania