Keto & Low Carb Entrée Recipes

---

What do you get when you cross Taco Seasoning and Fajita ingredients?  Well, this delicious low carb or Keto dish!

135g chicken breast, raw

2.5g olive oil

50g diced or sliced onion

50g diced or sliced red/yellow pepper

25g diced or sliced poblano pepper

100g riced cauliflower

4g sugar free taco seasoning

Bake chicken breast in oven with salt and pepper (350 degrees 40 minutes)

Sautee the diced/sliced veggies in olive oil until soft

Add in riced cauliflower and taco seasoning to pan, stir and heat through

This makes 1 serving

Protein 34.2g

Net Carbs 10.3g

Fat 6.5g

'tis the season...Hatch Chili Season!  Bring some spice into your life by stuffing these little beauties with cauliflower rice, sirloin, more hatch and seasoning for a Keto recipe or add rice for low carb! Each pepper weighed about 55-65g so amounts are what my recipe wound up with, yours may vary.  Adjust the amount of sirloin based on YOUR macros to decrease the protein if needed.

400g beef sirloin, cubed into tiny cubes

2tsp worchestershire sauce

7g pink salt

.5g ground pepper

5g granulated garlic

14g olive oil

60g hatch chili (1 pepper), raw and chopped

340g riced cauliflower

10g spaghetti seasoning (Italian seasoning)

240g hatch chili (4 peppers), raw sliced down one side and cleaned out

Let the cubed sirloin marinate in the worchestershire, garlic, salt and pepper 

while getting all the other ingredients ready

Saute the rice, diced hatch and spaghetti seasoning in oil until cooked

Add in the sirloin and cook until the outside of the meat is browned

Stuff the peppers.  If you have additional stuffing, continue sauteing it until the meat is cooked through

Place the stuffed peppers in a 400 degree oven with 1/2 cup of water in the dish, covered with foil (2 slits in it to release steam) for 20 minutes.

Plate peppers and divide extra stuffing.

This makes 2 servings

Per serving

Protein 50.1g

Net Carbs 8.5g

Fat 15.8g

Hubby grows a curry plant, harvests the leaves, dehydrates them and turns them into powders.  Then I turn it into something magical! Keto or low carb by adding rice!

200g raw, lean beef flank steak (cooked ahead of time)

100g riced cauliflower

200g unsweetened almond milk

2.5g curry powder mix (I mix curry, garlic powder, turmeric, pepper, red thai chili)

15g green onions, diced

50g bell pepper, diced

1/2 teaspoon sea salt

Wisk the curry powder/mix into the almond milk

Saute the peppers and onions in a pan using a light spray of olive oil.

Add riced cauliflower and cook until softened.

Add almond milk/curry liquid to pan, salt and diced, cooked flank steak and stir.

Simmer, covered for about 15 minutes

Recipe makes 1 serving

Protein 48.2g

Net Carbs 7.1g

Fat 15.7g

Cioppino is traditionally a seafood stew, but when beef is close to your heart, there is no shame in shaking it up!  This is made with sirloin and calamari, but shrimp can easily be swapped out as can any other "turf" protein.

100g raw ringed calamari

100g raw beef sirloin cubes trimmed to 1/8" fat

5g minced garlic

25 g diced peppers

25g diced onions

25g diced mushrooms

50g canned diced tomatoes

2g garlic powder

2g Italian seasoning

1g crushed red pepper

75g palmini noodles

Sear beef cubes in a lightly sprayed pan.  

Saute minced garlic, peppers, onions & mushrooms

Add diced tomatoes with juice and all seasonings.  

Add tinged calamari, cover and cook n low heat until beef is done (thickness of cubes varies cooking time).

Serve over Palmini noodles and enjoy!

Recipe makes 1 serving

Per serving

Protein 39.3

Net Carbs 13.1

Fat 14.3

You don't need high carb noodles when you have Hearts of Palm Noodles!

2 cans/pouches of tuna (approx 148g)

150g hearts of palm noodles

25g diced onion

100g canned mushrooms (divided in 2)

1 cube chicken bouillon

5g granulated garlic

1g ground black or white pepper

1 cup (about 240g) unsweetened almond milk

Weigh out tuna and Hearts of Palm Noodles (I use either Palmini or Pastability Brand) in a bowl.  Mix with 1/2 the mushrooms.

Sautee onion and the other half of the mushrooms.

Mix almond milk, bouillon, pepper and garlic and add into sauté pan when onions are translucent.  Simmer until flavors are incorporated into liquid.

Add tuna/Hearts of Palm/mushrooms to a small casserole dish and pour liquid mixture over.   Pack down and oven bake 350 degrees for 10 minutes then broil on high 4 minutes.

Let sit for a few minutes and enjoy!

Recipe makes 1 serving

Protein 41g

Net Carbs 13g

Fat 4g

Bring the taste of the Caribbean to your dinner table!

1089g (4) cubed boneless, skinless chicken breasts

170g (1) diced red bell pepper

400g (1 can) LITE Coconut Milk

2g each of granulated garlic, ground ginger, chili powder, coconut extract

1g each of ground cinnamon, ground nutmeg, ground allspice

.5g each of ground cloves, dried thyme

8g ghee

6g sea/pink salt

Sauté chicken in minimal cooking spray and set aside

Sauté red pepper in ghee until soft 

In a bowl, whisk together coconut milk and all seasonings, add to pan with red pepper/ghee and bring to a simmer

Add cooked chicken and cover

Allow to simmer for 5 minutes

Serve hot over rice, cauliflower rice or other veggie!

Serves 8:  Macros per serving

Protein 31g

Net Carbs 2g

Fat 7.6g

Making Maki!  You do not need rice to make Maki Rolls, you just need some creativity!  This recipe can be made with Sushi Grade Seafood as well, just account for the macros!

1 sushi nori sheet

150g raw shrimp cooked and cooled

100g riced cauliflower cooked, drained well and cooled

25g mashed avocado

2g chinese five spice

2g ground ginger

2g fine sea salt

10g coconut aminos

Mix Caulirice, mashed avocado, seasonings and coconut aminos together into a paste adn spread on a Nori sheet.

Line cooled shrimp on one end of the mix, roll tightly and slice

Recipe makes 1 roll

Per roll

34g Protein

5g NET Carbs

5g Fat

Crushed pork rinds make for a great breading!  These are even better the next day reheated!

400g cooked chicken

50g egg white liquid

2g onion powder

2g garlic powder

.5g white ground pepper

1g paprika

1.5g sea salt

50g crushed pork rinds

Blend all ingredients except pork rinds into a paste in a food processor.  Scoop out paste into 12 balls and coat in crushed pork rinds.  Place on baking dish and form into nuggets.

Bake in preheated oven at 400 degrees for 30 minutes

Makes 12 bombs/nuggets

Per bomb/nugget

Protein 10.7g

Net Carbs .4g

Fat 2.1g

Greek dishes have a great flavor profile and can be easily made to fit your macros!

500g eggplant, washed, slice crosswise into thin rounds

65g onion, diced

3g olive oil

921g 96% lean ground beef

8g minced garlic

400g diced tomatoes

1g Italian spices

1.5g allspice

.5g each nutmeg, cloves, cinnamon and sea salt

232g (1 can) heart of palm

660g steamed cauliflower

16g minced garlic

100g unsweetened almond milk

1.5g sea salt

Wash and slice Eggplant crosswise into thin rounds.

Beef Seasoning:

Sautee onions in olive oil until translucent.  Add ground beef, garlic, diced tomatoes, Italian seasoning, allspice, nutmeg, cloves, cinnamon & salt.  Cook until beef is done.

Mashed Cauliflower:

IN a food processor, puree Hearts of Palm, cooked cauliflower, unsweetened almond milk, garlic and salt.

Assembly:

In a Layer eggplant first, then mash, beef eggplant, beef, mash.

Bake:

In a 12x9" baking dish, layer eggplant, mash, meat, eggplant, meat mash.  Bake for 40 minutes covered in foil.  Remove foil and broil about 10 minutes until the top starts to brown.  Let sit for 15 minutes and serve.  

Recipe serves 6

Per Serving

Protein 36.8g

Net Carbs 8.4g

Fat 8g