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.

8 Responses

  1. Those all look SO yummy! Thank you for sharing them, Lisa. I was curious about the cauliflower rice, though, didn’t it get mushy cooking for 20 minutes? I’ve had a hard time gauging how long to cook cauliflower rice to keep it just a bit crunchy so it has more of a rice mouth-feel than fully cooked cauliflower.

  2. I’ve been saute it with seasonings and just a little broth – maybe the heat is too high with sauteing because it cooks up pretty quickly, like 5 minutes. Which is why 20 minutes in the pan in your recipe seemed like a lot.

    1. When we cook the cauliflower rice in the skillet (not that recipe), we just cook it in the skillet with some oil, butter or ghee. No broth. I sautee it in the oil or butter, stirring it until it looks like almost brown and it’s a little softer. I think I use medium heat, usually.

  3. Egg roll in a bowl is one of our favorite 15 minute weeknight dinners. I use the Skinnytaste recipe.
    I don’t know if baby bok choy is keto approved but that’s the flavor that really makes it an egg roll.

Leave a Reply

CommentLuv badge