low carb recipes

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.

Light Carb Update #5

Another week, another update.

Progress

I’ve been stuck for two weeks. I had gained a pound back and then sat there for two weeks. Part of that was hormonal. Part of it was probably carb-creep. I was doing ok on my calories most days but I was seeing several days a week with my carb count creeping higher and higher.

Weigh-in this morning was the same. Very disappointing.

Meals

Some snacks this week: plain Greek yogurt with raspberries; cottage cheese with pineapple; sugar snap peas; and smoked Gouda slices.

Some lunches this week: arugula salad with onions, cucumbers, carrots and leftover pork tenderloin slices; sauteed Brussels sprouts with a chili lime chicken burger; and meat and cheese rollups.

New favorite dessert: I saw a photo on a friend’s instagram and had to try it out. It was SO good! Some mixed berries (raspberries, blackberries, strawberries and blueberries) with 1/2 a serving of raw walnut pieces and some whipped cream. It’s low in carbs and not bad calories wise, it really satisfies my sugar cravings at night and is very filling, too!

New dinner recipe: spaghetti squash carbonara!

Spaghetti Squash Carbonara

From: http://annavocino.com/spaghetti-squash-carbonara/

Ingredients

  • •2 whole spaghetti squash
  • •Salt and pepper
  • •4 slices thick cut bacon, cut in half lengthwise, and then into ½” pieces
  • •1 tablespoon olive oil
  • •1 teaspoon minced garlic (or 2 cloves, minced)
  • •1 egg and 3 egg yolks
  • •1 cup freshly grated parmesan
  • •1 tablespoon Italian flat leaf parsley, chopped for garnish

Instructions

  1. 1.Preheat oven to 350 degrees. Microwave each spaghetti squash for 2 minutes on high. Slice squash lengthwise in halves, then scrape out and discard seeds. Place squash halves face down on a roasting pan, and roast for 40-45 minutes, or until squash is soft. Remove from oven and use a fork to scrape the spaghetti strands out of the squash shell into a medium bowl, discard squash shells. Season spaghetti strands with salt and fresh pepper.
  2. 2.In a large, flat bottom sauté pan, heat olive oil, then fry up the bacon pieces until almost cooked through. Add minced garlic and cook additional 1-2 minutes. Add in spaghetti squash strands and toss with bacon and garlic. Season with salt and pepper.
  3. 3.In a medium mixing bowl, whisk together parmesan, egg, and egg yolks. When spaghetti squash mixture is nice and hot, turn off burner heat and immediately add in the parmesan egg mixture, tossing evenly. The heat from the spaghetti squash will cook the egg yolks into a smooth, creamy sauce as you mix in the sauce. Garnish with chopped parsley and serve immediately.
http://www.110pounds.com/?p=52111

We made the spaghetti squash and opened a bottle of wine.

Michael halved the recipe (but added a little bit more bacon, of course!)

OH MY GOD! This dinner was SO good!!! We both LOVED it. We agreed that it was so good that we didn’t even notice that it wasn’t traditional pasta. It was creamy and garlicky and flavorful. I wanted to eat three more bowls of it.

This is a fabulous low carb option for dinner, especially when you are craving pasta. Definitely try this recipe!

Ok and moving on to the next topic: the endless saga of finding a low carb pizza option! This week? We tried almond flour pizza. I got a bag of almond flour at Trader Joe’s and we gave it a try Saturday night. We tried this recipe:

The Ultimate “Fat Head” Pizza Crust
Ingredients
  • For crust:
  • 1 1/2 cups grated mozzarella (fresh is bestest)
  • 3 Tablespoons cream cheese
  • 1 egg
  • 2/3 cup almond meal
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • For topping:
  • Homemade pizza sauce (or store bought without sugar)
  • Your choice of meat, veg, cheese, etc.
Instructions
  1. Preheat oven to 425 degrees. Microwave the mozzarella and cream cheese in a large bowl until soft and pliable, about 30 seconds. Add egg, almond meal, oregano, and basil and blend well into a dough ball. Press into a circle or square shaped pizza on a parchment lined baking sheet sprayed with a thin coating of olive oil or coconut oil. Sprinkle garlic salt over surface of pizza crust. Pierce surface with fork to prevent rising of the crust while baking.
  2. Bake crust in oven for 8-10 mins. Pierce more holes with fork if bubbles form. Bake another 2-4 minutes if crust has not already browned. Do not over bake as it will dry out!
  3. Add your pizza sauce and toppings, pop back in oven for 4-5 more minutes until cheese is melted and bubbly.

It was pretty good! It was a little bit easier to get the parchment paper off this crust than the cauliflower crust. We both agreed it needed to be cooked a little bit longer, though.

Right before we put it in the oven:

We are going to cook it again and try and make it crispier next time. But it was pretty good! We agreed that this was better than the cauliflower pizza we tried, but mostly because we could never get it quite right! But… Michael and I are super happy that we can have two slices of “pizza” for less than 10 carbs!!!

This is definitely a win.

Cheat Meal

For this week’s cheat meal I had Mexican food! Damn it was good. 🙂 We went out to lunch at Iron Horse Mexican restaurant for Michael’s mom’s birthday. We’d both been craving Mexican food for awhile.

I got the lunch enchilada, shredded beef and cheese, with refried black beans and rice. Logan ate about half my beans and about 1/4 of the rice. 🙂

It was really, really good. I ended up having about 80 grams of carbs for lunch. Definitely a lot, but it was a cheat meal. The downside? After lunch I felt super sleepy. I just wanted to take a nap. Heavy food + carbs = sleepy time.