keto dinners

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.

Keto Dinners & Recipes

The keto diet is still going well. I’m going to share some keto dinners and recipes that we’ve done lately because honestly the rotation of breakfasts and lunches don’t change all that much! But I am trying to try new things with dinners to get some variety.

Apparently the theme for this post is Alfredo!

Recipe #1

We made this and it was really delicious! I had the leftover chicken thigh and some sauce for lunch the next day and it was even better as a leftover. We used chicken thighs instead chicken breasts and raw minced garlic instead of garlic powder.

Creamy Tuscan Garlic Chicken

Ingredients
  • Chicken Breasts
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes
Instructions
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Recipe #2 

Another chicken recipe. For this one we used boneless, skinless chicken thighs (frozen). The alfredo sauce was REALLY tasty! I liked it a lot. I’ve never made alfredo from scratch before, I’ve always just used a jar. It was so much better than the store bought stuff. I topped it with some fresh parsley. And you totally did not miss not having pasta. The broccoli was great with it. I had the leftover chicken and alfredo sauce the next day for lunch and the sauce flavor was even richer.

Low Carb Chicken and Broccoli Alfredo

Ingredients

  • 1 pound thin sliced chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon avocado oil
  • 16 ounces broccoli
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter
  • 1 teaspoon minced garlic
  • 1 cup shredded Parmesan

Instructions

  1. Sprinkle the salt, pepper, paprika, and garlic powder evenly over both sides of the chicken.
  2. Heat a large skillet over medium heat and add the oil.
  3. When oil is hot, add the chicken breasts and cook 5 minutes on each side or until chicken is cooked through.
  4. While chicken is cooking, steam the broccoli on the stove or in the microwave until as tender as you’d like.
  5. Heat a sauce pan over medium heat and add the cream, butter, garlic, salt, and pepper. Whisk constantly until the butter is melted and the mixture comes to a slow simmer.
  6. Remove from the heat and stir in the shredded Parmesan. Whisk until the cheese melts fully and the sauce is smooth.
  7. To serve, divide the broccoli between four plates and top with chicken. Drizzle with sauce.
Nutrition Information:

YIELD: 4  Amount Per Serving: CALORIES: 437 TOTAL FAT: 32g SODIUM: 672mg CARBOHYDRATES: 9g FIBER: 3g SUGAR: 4g PROTEIN: 33g

Recipe #3

Not really a recipe. But still super good and I wanted to share my creation. 🙂 Michael created my vision. Zoodles (three smallish zucchinis) sautéed in oil. Then scallops (frozen from Costco defrosted), seared and seasoned with salt and pepper. Alfredo sauce. This time we used the stuff from the jar because we needed a quick Monday night meal. Definitely not as good as the other two homemade Alfredo sauces but still decent and like I said, good for a quickie meal. Then topped with crumbled bacon! Season with freshly ground pepper. It was really good! And definitely keto.

We were originally going to use shrimp in this recipe but I discovered last minute that we were out of frozen shrimp. So thankfully we had some scallops. I would definitely do this again for a quick workday dinner.