low carb

More Keto Dinners & Recipes

The first two aren’t really recipes. But I wanted to share them because they were really good. 🙂

Dinner #1 – Stuffed Mexican Peppers

Stuffed peppers are fun. I’ve made them a bunch of times and usually do a mixture of meat with rice or quinoa. But it’s not necessary and easy to make it keto-friendly.

Browned ground beef with taco seasoning then stuffed it in peppers. Topped the peppers with cheese and baked it for about 20-25 minutes. Topped with black olives, sour cream and homemade guacamole. Delicious! A little higher in carbs because of the peppers and the taco seasoning, but really good and scratches that itch for Mexican food when you can’t have things like burritos and enchiladas.

 

Dinner #2 – Cobb Salad

We went to  my in-law’s house for a belated birthday dinner and she made a delightful keto salad. She used rotisserie chicken, hard boiled eggs, black olives, bacon, grape tomatoes, avocado and homemade blue cheese dressing (she makes the best dressing). It was so so good!

Dinner #3 – Zucchini Pizzas

I tried these once before and decided to do them again but make them in a slightly different way. This time I pre-baked the zucchini boats before putting the toppings on it. Then I baked it again for about 15 minutes. It worked well that way!

 

Dinner #4 – Keto Egg Roll in a Bowl

Ingredients

  • 1 lb ground pork/beef/chicken
  • 12 ounces cabbage (we used a ready made cole slaw mix)
  • 1/4 cup liquid aminos (or soy sauce)
  • 2 tbsp chicken broth
  • 1 tsp minced garlic
  • 1 tsp ground ginger
  • 2 tsp Sriracha
  • 1 tbsp Sesame Oil
  • 2 tbsp minced green onion
  • 1 tsp Sesame Seeds

Instructions

  • Heat a large skillet to medium-high heat. Once hot add in the ground pork. Using a spatula break up the chunks of meat and cook all the way through.
  • Add in the liquid aminos, and chicken broth and stir to combine.
  • Add in the minced garlic, ground ginger and sriracha and combine. Allow to cook for 1-2 minutes as the liquid reduces.
  • Add in 12 ounces of cabbage (we buy plain cole slaw mix) and stir to combine coating all the cabbage in the liquid and seasonings. Once the cabbage has wilted to your liking remove from heat. For more crunch combine and immediately remove from heat, for less crunch cook down for 2-3 minutes.
  • Drizzle with sesame oil and garnish with minced scallions and sesame seeds, if desired. Enjoy!
Nutrition
Calories: 310kcal | Carbohydrates: 6.75g | Protein: 23g | Fat: 20.5g | Fiber: 2g
Note: The less cabbage you use, the lower the total and net carbs will be!
I had all the ingredients to make a different recipe and wasn’t feeling it so I looked around and did this one instead. It turned out pretty good and it was super fast!
Whole30 Spanish Chicken And Cauliflower Rice
Servings: 4
Calories: 201
Carbs: 5 net
INGREDIENTS
Chicken
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon Italian spice blend
  • 1/2 teaspoon red pepper flakes
  • 3-4 boneless, skinless chicken thighs
  • 1 tablespoon olive oil for cooking

Rice

  • 16 oz cauliflower rice
  • 1 1/2 cup chicken stock
  • lemon juice from 1/2 lemon
  • fresh cilantro for garnish
  • marinated tomatoes for garnish

Instructions

  1. In a small bowl mix together the spices for the chicken, then rub half of it on chicken (reserve half for later)
  2. Heat a skillet over medium heat then drizzle with 1-2 tablespoons olive oil and cook chicken until golden brown on each side (about 2-3 minutes on each side- you will finish cooking it later). Then remove and set aside.
  3. Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice then set chicken thighs over rice, cover with a lid, and cook on medium/low heat for 20 minutes until chicken is cooked through.
Garnish with chopped cilantro and lemon wedges (optional).

I added some Spanish olives and topped it with fresh parsley (we didn’t have fresh cilantro). I liked the recipe a lot. It would be WAY better with real rice, of course, but for a low carb keto recipe it’s pretty great! I would also say use a little less chicken stock. There was a lot leftover in the skillet that didn’t cook off.

Dinner #6 20 Minute Shrimp and Sausage Skillet Paleo Meal 

I used this recipe from PaleoNewbie. It wasn’t necessarily keto–it wasn’t high fat but it was low in carbs, so that was good for me.  (I had some leftover keto cheesecake for dessert so I was good on fat for the day!)

This recipe was absolutely delicious! Super flavorful. And pretty quick. I would definitely make this dinner again.

Belated

We had a nice weekend! The sun was actually out, it was a little chilly but not raining so that was nice. On Saturday we went to OMSI to see the Pixar exhibit, which totally BLEW Logan’s mind. 😀 He was ecstatic to see all his favorites in real life! We met up with friends at OMSI, too, so that was cool. Their daughter is a bit older but it was fun for Logan to have a buddy. 😉

And then we all went out to dinner after that at Produce Row. Thankfully I was able to find something on the diet to order. A salad with steak, hard boiled eggs, cheese, bacon and blue cheese:

Then on Sunday friends came over for dinner for a very belated birthday dinner. We were supposed to celebrate our birthdays (they are a few weeks apart) back in late January but I got the flu and we had to reschedule.

Since I’m now doing the keto diet, I had to modify the menu I was going to make (which also meant I wasn’t making sourdough bread). Kind of a bummer on the bread, but I appreciated that my friends were understanding. 🙂 I’ll get back to making the bread soon!

This is the recipe I made for dinner:

Thai Yellow Curry Coconut Soup

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Category: birthday, Dessert, Dessert, diet, Dinner, Dinner out, Dinner Party, food, Food update, Friends, Keto, Logan, low carb, low carbs, recipes, Recommendations, Review, Weekend Update

Servings: 6

Ingredients

  • For the Main Soup Recipe
  • 4 chicken thighs skinless boneless
  • 14.5 oz unsweetened coconut milk full fat
  • 2 teaspoons Thai yellow curry paste (see note)
  • 2 teaspoons fish sauce
  • 3 teaspoons soy sauce
  • 1 teaspoon agave nectar or honey
  • 2 green onion chopped
  • 4 cloves garlic crushed
  • 2 inch minced ginger finely chopped
  • Veggies to add to cooked soup
  • 1 can straw mushrooms (optional)
  • 1/2 cup grape tomatoes sliced in half
  • 1/4 cup cilantro chopped
  • 3 green onions chopped
  • 1 lime juiced

Instructions

  1. For the Instant Pot
  2. Place main soup ingredients into an Instant Pot and seal.
  3. Using the SOUP button, cook under pressure for 12 minutes. The Soup button prevents the coconut milk from boiling and separating.
  4. Quick release the pressure and remove and shred chicken. Put back into the soup.
  5. Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
  6. For the Slow Cooker
  7. Place main soup ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours.
  8. Put in veggies and herbs for the last half hour. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
  9. Remove and shred chicken. Put back into the soup.
  10. For the Stove Top
  11. Place main soup ingredients into a thick-bottomed pot and cook until the chicken is well cooked and the broth is flavorful.
  12. Remove and shred chicken. Put back into the soup.
  13. Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.

Notes

From: https://twosleevers.com/low-carb-thai-yellow-curry-soup/

Nutrition Facts

Thai Yellow Curry Coconut Soup

Serves

Amount Per Serving
Calories 345
% Daily Value*
Total Fat 2g 3.1%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Sugars
Protein 14g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://www.110pounds.com/?p=56660

I did not add honey to the recipe, because that would not be keto. And honestly, it didn’t need it! Also, I used coconut aminos instead of soy sauce to make it keto. So the recipe was pretty simple. I did the stovetop instructions. I didn’t have yellow curry paste but I had green curry paste and actually preferred it. It was so tasty! Loved the green curry paste.

The one issue I had with the recipe was that it claimed to make 6 servings and there is no way the ingredients as it stands made 6 servings. After I shredded the chicken, I realized quickly that there was not enough fluid to make soup for 4 adults. I ended up adding about 1 cup of chicken broth to the pot and a mini can of coconut milk (and then added 1 more teaspoon of the curry paste). This was the perfect amount of fluid to make the soup.

But it only made 4 servings. So FYI.

But despite the misleading servings size, the soup was absolutely delicious. It was creamy and decadent and so flavorful. It was filling and really really good. I would definitely make this recipe again. It was super easy and pretty quick to make. We had a kale salad along with the curry soup.

My friend Star wanted to make dessert so she did this keto recipe:

Keto Cheesecake

Ingredients

Crust:

  • 6 ounces sliced almonds about 1 1/3 cup
  • 3 tablespoons low carb sweetener
  • 1/2 teaspoon ground cinnamon optional
  • 5 tablespoons salted butter melted

Filling:

  • 32 ounces cream cheese softened (4 blocks)
  • 3/4 cup low carb sweetener more or less to taste
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract optional
  • 16 ounces sour cream at room temperature

Instructions

Crust:

  • Place sliced almonds in food processor and process with cutting blade until a finely ground.
  • Pulse in 6-9 stevia extract packets and cinnamon (if using).
  • Stir in melted butter.
  • Press into bottom of 9-inch springform pan. Set aside
  • Filling:
  • Beat cream cheese on low speed until light and fluffy.
  • Add 24-36 stevia extract packets to desired sweetness. Beat on low to mix in.
  • Add each egg, one at a time, beating on low after each addition.
  • Mix in extracts, then beat in sour cream on low speed until incorporated.
  • Spread cream cheese mixture over crust.

Cooking:

  • Bake at 300°F for an hour. If top has browned, turn oven off. If not yet browned, cook until browned then turn off oven.
  • Leave cheesecake in oven with door ajar for an hour. Then, remove from oven and cool completely on a wire rack.
  • Chill at least 24 hours before serving.

Notes

Sweetener amounts used are minimum. Those just getting started on keto may want to up the amount to the max noted.

A one-for-one sugar replacement granular low carb sweetener can be used in place of the packets. Here’s the conversions:

  • 6 packets is 1/4 cup sugar equivalent
  • 24 packets is 1 cup sugar equivalent

Tips to prevent the cheesecake from cracking from comments:

  • Make sure all the ingredients are room temperature.
  • Don’t over mix! Over-mixing will cause the top to crack.
  • Bake for an hour. Then turn oven off and let it cool in the oven for 4-5 hours then remove and allow to finish cooling at room temperature.
  • Use a pan of water in the oven to make it steamy while preheating and keep it in the oven during baking.
Nutrition Facts:
Amount Per Serving (1 slice)
Calories 356
Total Fat 34g
Total Carbohydrates 5g 
Dietary Fiber 1g
Sugars 3g
Protein 7g

I really appreciated that Star offered to make dessert and made a keto cheesecake from scratch! The crust was really good! It was made out of almonds. It was a unique way to make a keto-friendly crust. It was a nice treat being able to have cheesecake on the diet.

So there ya have it, two good keto recipes!