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100 Low-Carb Recipes to Make for the 4th of July

Indulge this Independence Day without worrying about your waistline thanks to these low-carb mains, apps, sides and desserts.

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Cajun Grilled Shrimp

The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top—that makes them taste extra bright and delicious. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
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Zucchini Pico de Gallo Salsa

I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
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Marinated Steak with Grilled Onions

This marinade is magic —it will make even economy cuts of beef tender and delicious. —Gail Garcelon, Beaverton, Oregon
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Garlic-Dill Deviled Eggs

In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. —Kami Horch, Calais, Maine
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California Burger Wraps

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
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Coconut Milk Strawberry-Banana Pops

These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. —Taste of Home Test Kitchen
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Spicy Lime Chicken

I've been turning this spicy lime chicken into tacos for years, but it was my son Austin who put it on cooked rice with all his favorite taco toppings. A family favorite was created out of leftovers! —Christine Hair, Odessa, Florida
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Zucchini & Cheese Roulades

My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
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Grilled Buttermilk Chicken

I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin
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Asparagus with Fresh Basil Sauce

Add zip to your appetizer platter with an easy asparagus dip that doubles as a flavorful sandwich spread. — Janie Colle, Hutchinson, Kansas
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Key West Flank Steak

My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota
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Lime-Rosemary Shrimp Skewers

I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. —Leah Lenz, Los Angeles, California
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Roasted Cauliflower with Tahini Yogurt Sauce

I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.—Lidia Haddadian, Pasadena, California
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Skinny Quinoa Veggie Dip

Don’t let the name fool you. This good-for-you recipe will appeal to the health-conscious, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. —Jennifer Gizzi, Green Bay, Wisconsin
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Lemon-Apricot Fruit Pops

With just 31 calories and less than 1 tsp. sugar per serving, these lemon ice pops are one light and refreshing summer dessert everyone can find room for! —Aysha Schurman, Ammon, Idaho
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Grilled Basil Chicken

This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire
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Slim Greek Deviled Eggs

When you're in the mood for some good finger food, try this sinfully delicious variation on deviled eggs. They are a cinch to make and a popular contribution to any potluck or brunch. —Taste of Home Test Kitchen
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Grilled Shrimp & Tomato Salad

Make this a main-dish salad, or put it in an appetizer buffet for extra-good grazing. No matter what, I serve it with little bowls of chili sauce for dipping. —Maruja Hughes, Toronto, Ontario
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Ancho Garlic Steaks with Summer Salsa

The first time I tasted this, I was amazed how well the blueberries and watermelon went with the peppery steak. Use whatever fruits are in season so you can serve this anytime. —Veronica Callaghan, Glastonbury, Connecticut
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Tandoori-Style Chicken with Cucumber Melon Relish

We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. —Naylet LaRochelle, Miami, Florida
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Edamame Hummus

We love hummus at our house. This recipe is a scrumptious and refreshing twist on an old favorite, and it's a wonderful way to incorporate healthy soy into our diets. —Marla Clark, Albuquerque, New Mexico
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Tropical Island Shrimp Kabobs

Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. —Mary Marlowe Leverette, Columbia, South Carolina
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Frozen Berry & Yogurt Swirls

I enjoy these frozen yogurt pops because they double as a healthy snack and a cool, creamy sweet treat. —Colleen Ludovice, Wauwatosa, Wisconsin
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Spinach Steak Pinwheels

Bacon and spinach bring plenty of flavor to these sirloin steak spirals. It's an easy dish to make and perfect for backyard grilling. I always get lots of compliments.—Helen Vail, Glenside, Pennsylvania
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Shrimp Salad Appetizers

This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario
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Lime-Marinated Shrimp Salad

Ceviche is a seafood dish of raw fish marinated in citrus juice, which “cooks” the fish without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin
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Lemon Salmon with Basil

At our house we opt for healthy foods, and this lemony salmon with basil is a knockout in the good-for-you category. We have it with asparagus or zucchini. —Shanna Belz, Prineville, Oregon
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Lemon Chicken with Basil

No matter when I eat it, this tangy slow-cooked chicken reminds me of summer meals with friends and family. —Deborah Posey, Virginia Beach, Virginia
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Frozen Watermelon Lemon Cream Tarts

These fruit tarts are so refreshing on a hot summer day! They are extremely healthy and convenient, and just a few ingredients means they're easy to make, too. —Bethany DiCarlo, Harleysville, Pennsylvania
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Italian Sausage and Provolone Skewers

My husband made sausage and veggie kabobs when we didn't have buns to make classic sausage bombers. Grill ‘em up, then add cheese cubes. —Cindy Hilliard, Kenosha, Wisconsin
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Watermelon Cups

This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen
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Chicken Veggie Packets

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan
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Lemon-Pepper Tilapia with Mushrooms

My husband and I are trying to add more fish and healthy entrees to our diet and this one makes it easy. It comes together in less than 30 minutes, so it's perfect for hectic weeknights. —Donna McDonald, Lake Elsinore, California
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Makeover Deviled Eggs

This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
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Greek-Style Chicken Skewers

This is the one chicken dish my son doesn't put ketchup on. You can make them on smaller skewers, too. — Kathy Martinez, Spring Valley, California
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Grilled Tilapia with Pineapple Salsa

Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. —Beth Fleming, Downers Grove, Illinois
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Grilled Steak Pinwheels

I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona
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Carrot Cookie Bites

This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking is absolutely irresistible! I'm always being asked for the recipe. —Jeanie Petrik, Greensburg, Kentucky
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Zucchini Mushroom Bake

Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine
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Rosemary Garlic Shrimp

Delicate shrimp take on fabulous flavor when simmered in a chicken broth mixed with garlic and ripe olives. —Taste of Home Test Kitchen
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Citrus Cod

We enjoy fish frequently, and this baked version has a tempting mild orange flavor. It comes out of the oven flaky and moist, and it's just the thing to make for a delightful light meal. — Jacquelyn Dixon, LaPorte, IA
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Broccoli Cauliflower Combo

Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.
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Vegetable Steak Kabobs

The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. —Norma Harder, Weyakwin, Saskatchewan
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Mediterranean Eggplant Dip

I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. —Stacy Mullens, Gresham, Oregon
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Citrus-Marinated Chicken

This juicy, zesty chicken stars in many of my family’s summer meals. While there are a million ways to dress up poultry, you’ll find yourself turning to this recipe again and again. It’s that quick and easy! —Deborah Gretzinger, Green Bay, Wisconsin
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Grilled Tilapia Piccata

We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio
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Stuffed Asiago-Basil Mushrooms

Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario
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Juicy & Delicious Mixed Spice Burgers

We like trying to make “street foods” at home, perfecting recipes for dishes like gyros and these spiced burgers, known as kofta. — Anne Henry, Toronto, Ontario
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Lemon Basil Salmon

It was my husband, Steve, who came up with this easy, foil-packet recipe for flaky, fork-tender Lemon Basil Salmon. We eat a lot of salmon and Steve likes trying out different herbs and spices on our food. This recipe's a winner! —Marianne Bauman, Modesto, California
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Lemon Garlic Mushrooms

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
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Roasted Radishes

Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
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Spicy Lemon Chicken Kabobs

When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
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Cannellini Bean Hummus

My version of hummus features a delightful nuttiness from tahini, a peanut butter-like paste made from ground sesame seeds. The beans pack a lot of protein so it's a healthy snack for kids. —Marina Castle Kelley, Canyon Country, California
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Grilled Cabbage

The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
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Bruschetta Steak

My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. —Kristy Still, Broken Arrow, Oklahoma
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Cilantro Lime Shrimp

A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
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Crisp Cucumber Salsa

Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super fresh flavors. —Charlene Skjerven, Hoolpe, North Dakota
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Tandoori Chicken Thighs

I spent time in India and love reminders of this vibrant culture, so this tandoori chicken makes me happy. Served with warmed naan bread and a cool tomato and cucumber salad, it's a whole meal. —Claire Elston, Spokane, Washington
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Greek Pork Chops

My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. —Geri Lipczynski, Oak Lawn, Illinois
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Garlic Parmesan Asparagus

Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what’s not to love? —Tara Ernspiker, Falling Waters, West Virginia
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Tomato-Basil Baked Fish

This recipe works successfully with many kinds of fish, while the rest of the ingredients are things you’re likely to have on hand. Baked fish is so simple and so good for you. I make this often! —Annie Hicks, Zephyrhills, Florida
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Chipotle-Lime Chicken Thighs

After plates are scraped clean, this stellar meal keeps on giving. Use the chicken bones to make your own stock, and freeze the remaining chipotle peppers and sauce for a smoky Sunday chili. — Nancy Brown, Dahinda, Illinois
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Smoky Cauliflower

The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
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Fabulous Fajitas

I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. —Janie Reitz, Rochester, Minnesota
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Lime-Cilantro Tilapia

I have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. —Nadine Mesch, Mount Healthy, Ohio
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Split-Second Shrimp

I use my microwave to hurry along the prep of this super fast shrimp scampi. It’s deliciously buttery and full of garlic flavor. We love it as a main dish, but it makes an excellent appetizer, too. — Jalayne Luckett, Marion, Illinois
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Simple Guacamole

Because avocados can brown quickly, it’s best to make this guacamole just before serving. If you have to make it a little in advance, place the avocado pit in the guacamole until ready to serve. —Heidi Main, Anchorage, AK
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Tilapia with Lemon Caper Sauce

My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. —Catherine Jensen, Blytheville, Arkansas
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Mini Zucchini Pizzas

Looking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. —Taste of Home Test Kitchen
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Flavorful Grilled Pork Tenderloin

Folks can find me grilling, no matter the weather. This moist pork tenderloin has loads of flavor thanks to its special spice blend, and it doesn't get much easier to make. My wife especially likes that she doesn't have to do the cooking! —Steve Ehrhart, Villa Park, Illinois
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Grilled Basil Chicken and Tomatoes

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's one of those basil recipes that tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
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Roasted Rosemary Cauliflower

Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. —Joann Fritzler, Belen, New Mexico
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Tequila Lime Shrimp Zoodles

This tangy shrimp is a smart 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
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Caprese Salad Kabobs

Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
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Herbed Pork Chops

Herbs are a fast and flavorful way to dress up pork. Plus, they make the chops look so pretty on a platter. I prepare these year-round as a way to capture the taste of summer. —Dianne Esposite, New Middletown, Ohio
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Berry White Ice Pops

Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut
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Grilled Tilapia with Mango

Here's a new twist on tilapia that I created for my wife. She enjoys the combination of mango with Parmesan. Somehow it tastes even better outside on the deck with a cold glass of iced tea. —Gregg May, Columbus, Ohio
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Spicy Shrimp Salsa

Radishes add a wonderful crunch to this colorful salsa that is also superb over grilled fish. There's just enough jalapeno to give flavor without much of the heat. —Mary Beth Relyea, Canastota, New York
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Asparagus, Squash & Red Pepper Saute

The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri
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Balsamic-Glazed Zucchini

I am a member of a community supported agriculture farm. I once received the most delicious garlic and garden-fresh zucchini in a seasonal box. That's when I came up with this fabulous recipe. —Joe Cherry, Metuchen, New Jersey
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Naked Fish Tacos

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
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Garlic-Herb Pattypan Squash

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
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Flank Steak with Cilantro Salsa Verde

Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
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Fruit & Almond Bites

With big handfuls of dried apricots and cherries, almonds and pistachios, we make dozens of no-bake treats you can take anywhere. —Donna Pochoday-Stelmach, Morristown, New Jersey
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Chicken with Peach-Avocado Salsa

This super fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Roum, Cudahy, Wisconsin
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Blackened Tilapia with Zucchini Noodles

I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
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Chicken & Goat Cheese Skillet

My husband was completely bowled over by this on-a-whim goat cheese and chicken skillet meal. I can't wait to make it again very soon! —Ericka Barber, Eureka, California
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Citrus Spiced Olives

Lemon, lime and orange bring a burst of sunny citrus flavor to marinated olives that are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.—Ann Sheehy, Lawrence, Massachusetts
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Lemon-Dill Salmon Packets

Grilling in foil is an easy technique I use with foods that cook quickly, like fish, shrimp, bite-sized meats and fresh veggies. The options are endless—and the cleanup is easy. —A.J. Weinhold, McArthur, California
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Thymed Zucchini Saute

Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York
90 / 100
Tzatziki Shrimp Cucumber Rounds Exps Lsbz18 104123 D01 19 5b 2

Tzatziki Shrimp Cucumber Rounds

I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York
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Sassy Chicken & Peppers

This quick and healthy chicken and peppers recipe tastes like a naked taco and is bursting with fresh flavors. And it can all be prepared in the same pan for easy cleanup—it's a win-win! —Doris Heath, Franklin, North Carolina
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Lemon Parmesan Broiled Asparagus Exps Tham19 213862 E11 09 6b 5

Lemon-Parmesan Broiled Asparagus

These special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything. —Tina Repak, Johnstown, Pennsylvania
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Cucumber Fruit Salsa

Our garden always gives us way more cucumbers and tomatoes than we know what to do with. But we’ve learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. —Anna Davis, Springfield, Missouri
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Grilled Lemon-Garlic Salmon

A lot of people fish here on the shore of Lake Michigan, so I've developed quite a few recipes for it, including this grilled salmon recipe. I love it, and so do my friends and family. When it's out of season, I look for wild-caught fresh Alaskan salmon at the grocery store. —Diane Nemitz, Ludington, Michigan
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Layered Hummus Dip

My love for Greece inspired this fast, easy Mediterranean dip. It is fabulous for parties and a delicious way to include garden-fresh veggies on your menu. —Cheryl Snavely, Hagerstown, Maryland
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Herb-Roasted Olives & Tomatoes

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
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Cantaloupe Ice Pops

Your reminders to "eat your fruit" will finally stick once kids take a lick of these mmm-melony snacks. A perfect use for overripe cantaloupe, these pops make a light dessert or healthy between-meal refresher. —Susan Hein, Burlington, Wisconsin
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Cajun Shrimp

These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. —Donna Thomason, El Paso, Texas
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Spicy Grilled Eggplant

This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
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Seasoned Tilapia Fillets

If you need a healthy, keep-it-simple solution to dinner tonight, you just found it. This restaurant-quality tilapia fillet recipe relies on spices you're likely to have on hand to deliver big flavor. This is how to make tilapia. —Dana Alexander, Lebanon, Missouri

Caroline Stanko
As an Associate Digital Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.
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