Good low-carb meals while practicing social distancing


Compiled by Denise Swogetinsky

Kemper Messenger

How are you with social distancing?

Do you want to eat too much? Remember to drink lots of water to stay hydrated and keep your stomach from sending fake hunger messages.

Get out, walk, trim your bushes, weed your garden, just stay busy. Pick a favorite spot in your yard to sit and enjoy nature. Read a book. Just remember to cook healthy so you can continue your healthy life style.

Low-carb Tacos

2 cups shredded Mexican cheese blend

1 lb ground beef or turkey

1 (1-oz) package taco seasoning

1 (10-oz) can diced tomatoes and green chiles

1/3 cup water

Preheat oven to 350ºF. Line a baking sheet with parchment paper. Divide cheese into 4-inch circles. Bake for 5 to 7 minutes, until the cheese is bubbly and the edges start to brown. Remove from oven and let cool slightly, about 2 minutes. Carefully remove from pan and press into cups of a standard muffin pan. Cool completely. In a large skillet over medium-high heat, cook ground beef until no longer pink. Drain fat.

Add taco seasoning, diced tomatoes and green chiles and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Add taco meat to cheese shells. Top with your favorite taco toppings.



1 tbsp butter

1 lb lean ground beef

3 tbsp onion, chopped

1 can enchilada sauce

1 medium zucchini

1/3-1/2 cup Mexican blend cheese, shredded

salt to taste

optional: chopped green chilies

Preheat oven to 400 degrees Fahrenheit. Spray baking dish with non-stick cooking spray. In a large skillet over medium heat, melt butter. Add onion and saute until translucent. Add ground beef and salt to taste and cook on medium heat until no longer pink (about 5-10 minutes). While the beef is browning prepare zucchini slices. Use a "Y vegetable peeler, to slice the zucchini into thin slices. You will need approximately 30 slices. Remove skillet from stove and drain off any excess grease. Mix in half the can of enchilada sauce. If desired stir in chilies. On a a cutting board line up three slices of zucchini (allow them to slightly overlap). Spoon about 2-3 tablespoons of the beef mixture and then roll up. Gently place in baking dish. Repeat for remaining slices. Spoon remaining enchilada sauce over enchiladas. Sprinkle cheese over enchiladas. Bake at 400 degrees Fahrenheit for about 15-20 minutes or until cheese is melted.

Low Carb Philly Cheesesteak Skillet

Flank Steak 1 pound

Olive Oil 1-½ tablespoon

Salt ½ teaspoon

Black Pepper 1 tsp

Spices Onion Powder ½ tsp

Spices Garlic Powder ¼ tsp

White Mushrooms 3 ounce

Green Bell Pepper 2-¼ ounce

Provolone Cheese 6 slice

On a clean surface, slice your steak into 4-inch strips that are an 1/8 inch thick. Heat your olive oil in a skillet on medium-high heat, and add in the steak. Sprinkle the salt, pepper, onion powder, and garlic powder over the steak.

Brown the meat. Then, turn the heat to high and cook until the steak gets a crispy outside. This cooking process takes about 12 minutes.

Transfer the cooked steak to a dish until later use. Leave all juices in the pan. Turn the heat down to medium low. Slice the mushrooms thin and dice the green bell pepper, and add these to the skillet.

Cook the vegetables for about 3 minutes, or until they are just cooked through. Remove the skillet from the heat. Preheat an oven to 350 degrees. Return the cooked steak to the skillet, and mix the meat and veggies together. If you do not own an oven-safe skillet, combine the cooked ingredients in a baking dish that has been sprayed.

Slice the provolone cheese, if it is not already in slices. Arrange the cheese over the top of the cheesesteak ingredients so everything is covered. Bake the ingredients in the oven for about 5 minutes, or until the cheese melts. . To get a slightly browned top, cook the skillet under a broiler for an additional 3-4 minutes before serving.

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