The keto recipes that changed your journey!
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We really like our BBQ here in the South but the amount of sugar in most BBQ sauces is all too apparent when you look around. (According to one study, of the ten fattest cities in the U.S. eight were in the South.) As with many of my recipes the quantities, aside from the Diet Coke, are "add to taste" but here are the ingredients:
One can Diet Coke
Reduced sugar catsup (Heinz makes one. Don't use that repulsive Walden Farms stuff, yuck.)
Worcestershire sauce
Dijon mustard
Chipotle sauce
Liquid smoke (Measure this stuff out by the molecule; it's VERY concentrated.)
Cook over low heat until bubbly. Add wee little pinches of xanthan gum, stirring as you go, totaling about 1/8 teaspoon. Add more if you like your sauce really thick.
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Oh @JessicaLCHF you are my new ac person!!!! I never thought of using deli meat as the tortilla for enchiladas!!!! Mind blown!1
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Oh @JessicaLCHF you are my new ac person!!!! I never thought of using deli meat as the tortilla for enchiladas!!!! Mind blown!
Lol. Pinterest, it's a wealth of info. I am on there way too much.
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I've only been LCHF since late April, and I've learned so much because of all the terrific shared posts. Thanks, Peeps!3
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Totally agree with the deli meat for a "tortilla" on an enchillada. Awesome idea. Thanks for posting.1
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Ham and Cheese Keto Stromboli. I LOVE these! Each one is four servings and I got the recipe from Ruled.Me. I made an extra one so I could take them for lunches this week. They reheat pretty well in the microwave.
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That looks amazing, @KaseyDH83! I found the recipe and have saved it - I know my H will absolutely go crazy for this!0
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Ham and Cheese Keto Stromboli. I LOVE these! Each one is four servings and I got the recipe from Ruled.Me. I made an extra one so I could take them for lunches this week. They reheat pretty well in the microwave.
@KaseyDH83 - These look fantastic. I looked up the recipe on ruled me and yours look way better than their picture. Did you do anything differently?0 -
It looks to me like she sprinkled extra cheese on top. What's not to love - ?!1
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Awesome! I can't wait to try it! Is almond and/or coconut oil expensive?0
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AlexandraCarlyle wrote: »It looks to me like she sprinkled extra cheese on top. What's not to love - ?!
The dough looked fluffier to me somehow.....hmmmm?0 -
Buffalo chicken casserole . Shredded chicken, hot sauce and cream cheese and a dash of milk for the sauce poured over spaghetti squash. add a little cheese on top and bake until melted.5
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Steph_Maks wrote: »I love stir-fry but I've always had store-bought sauce on it. Those sauces though are all sugar-based, so I was getting about 10g of sugar in just 2 tbsp of the sauce.
So I concocted my own stir-fry sauce recipe, it's net-zero carbs and one batch is good for 4 servings.
It basically enabled me to keep eating my favorite meal without blowing my day's carbs in one sitting.
I have the recipe saved in MFP but I don't know if there's a way to 'share' it automatically... Added as a picture instead. Just put all the stuff in a bowl and mix it up, basically. Keep it in the fridge and use as desired.
Warning - it is HOT.
What is the best way to copy this to my MFP Recipe file?0 -
Retrofit55 wrote: »What is the best way to copy this to my MFP Recipe file?
Apparently MFP doesn't have the functionality to share/copy recipes from one user to another.
https://myfitnesspal.desk.com/customer/portal/questions/16775013-sharing-recipes
I guess you could just go into your own 'my recipes' area and add the ingredients manually?0 -
Oh dear, I was afraid that was going to turn out to be Plan B. We'll cope. 0
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Bump up time, up it goes.2
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I had never eaten eggs before this. Growing up, my parents never made them since THEY hated eggs, and something about the smell just turned me off of them. I went "Sigh, guess I have to learn to like them..." and my first time eating scrambled eggs I was IN LOVE. Still have issues with hardboiled eggs some days, and I've yet to try any eggs with a soft center, but.... maybe someday
Peppers stuffed with cream cheese and wrapped in bacon!
AND for those really wonderful nights where pizza is the only thing on my mind... low-carb wraps, alfredo sauce, cheese, and pepperoni or spinach, all stacked up and brushed with some olive oil around the edge, sure makes a DELICIOUS replacement.3 -
Cauliflower pizza, cauliflower rice, and keto bread/muffins mmmhmmm anyone have an easy recipe for keto coffee? Still struggling with this one1
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JessicaLCHF wrote: »
Keilbasa sautéed with cabbage and onion.
That's my jam, right there - once a week, I make that. Usually I fry the kielbasa slices, then steam/braise the cabbage with bacon fat + butter. I always add some smoked paprika, garlic powder, a few slivers of onion, and sometimes I use Tony Chachere's creole seasoning.3 -
Ham and Cheese Keto Stromboli. I LOVE these! Each one is four servings and I got the recipe from Ruled.Me. I made an extra one so I could take them for lunches this week. They reheat pretty well in the microwave.
I GOTTA make these and/or the pizza ones and cheese Danish ones that Up Late Anyway has posted (http://www.uplateanyway.com/keto/cheese-danish-low-carb/). I've been looking at this type of stuff for a year now. Lol I need to get more almond flour from Amazon, I'm fresh out.0 -
Mandamanda93 wrote: »I had never eaten eggs before this. Growing up, my parents never made them since THEY hated eggs, and something about the smell just turned me off of them. I went "Sigh, guess I have to learn to like them..." and my first time eating scrambled eggs I was IN LOVE. Still have issues with hardboiled eggs some days, and I've yet to try any eggs with a soft center, but.... maybe someday
I'm also a picky egg eater. I don't care for the taste of eggs but I enjoy the texture as long as they're whipped, plus they're cheap and low carb protein. My eggs have to be beaten to within an inch of recognition with cream and baked or as an omelet stuffed with stuff, or scrambled with cream and smothered with cheese, veggies, spices, etc.
My fave thing to do with eggs now is make a crustless quiche...
I make one pie and cut into 8 slices and freeze. Lasts me over a week of breakfast with bacon or sausage on the side!
I think I have made about 10 variations of the same as this... changing up the type of cheese/meat/veg in them, and it's very quick to put together:
Custard / base:
6 eggs
1 cup of heavy cream (you can also sub with sour cream, ricotta, etc.)
1/2 tsp salt
1/4 tsp pepper
any other spices you like
Cheeses:
5-6 ounces of one more types of cheese, grated, cubed, or crumbled
(I love using feta, Swiss, Jarlsberg, Gouda, Cheddar, Gruyere, but any kind you like is fine--cream cheese works best if using smoked salmon)
1-2 ounces shredded Parmesan or Asiago for the "crust"
Add-ins:
Meats: Smoked salmon, bacon lardons, diced sausage, or diced ham
Veggies: Diced mushrooms, finely chopped onion, or onion sliced into thin rings, snipped scallions, diced shallot, chopped broccoli, chopped spinach
Preheat oven to 375F
In a glass pie dish, place 1 tsp bacon grease or coconut oil with your chosen veggies/meats (assuming it's precooked bacon/sausage--otherwise you'll need to saute these in a pan first--ham is already fully-cooked). If the combo of flavors is something you don't want to taste like bacon, use 1 tsp coconut oil instead. Butter will brown and make the product stick to the pan more, so bacon or coconut oil work best--avocado oil is good, too. Let saute in the microwave for 1 minute, stir, check to see if liquid is evaporated from veggies and the meats/veg are tender and set aside to cool a bit.
Usually, while that's cooking, I have the eggs, cream, and seasonings being whisked 1-2 minutes with my immersion blender, ideally using the whisk attachment (hand mixer/whisk at high speed will put more air into the mix). Beat until frothy and doubled in volume. This is best performed with a bowl that is higher than the ingredients come to, and a bit narrower than a standard mixing bowl (a pitcher works well).
Back to the pie dish: It should be a bit cooler now, you don't want to cook the custard or melt the cheese you're about to add - scatter your crumbled/diced/shredded cheeses over the ingredients you previously sauteed, and then pour your egg mix over all. Sometimes the pepper floats to the bottom of the egg mix and I forget about and wind up pouring it all into one pooled spot so add the pepper after pouring if you see this happening. Then sprinkle the grated parm/Asiago all around the edges of the egg dish, to make a nice, cheesy crispy edge.
Bake at 375 for 40-45 minutes until it puffs up high and dry and a toothpick or knife comes out dry. If you added cheese to the top middle and it's really dark and still sort of wet in the middle, the cheese may have burned before the custard was done baking and you may need to adjust the heat next time. Just like a souffle, these things take testing out, and maybe it's more like an hour for your oven, instead of 45 minutes. It will still taste good, just have REALLY well done cheese! Just put it back in for 10-15 mins on a lower heat (let it downgrade to that heat before putting it back in).
Cover the pie dish and set in the fridge 4 hours or overnight and cut after completely chilled. I find this is the best way to slice it, otherwise, it's sort of craggy when cutting and since it's so heavy when it's hot, gets sloppy when serving and sometimes the pieces break.
Tastes great warmed up in the oven or microwave, or served cold. But since it is a custard, it's best to make it ahead of when you want to eat it. If I want it hot, it takes 40-60 seconds in the micro and with a piece of already cooked bacon on the plate and paper towel over the bacon, I am sitting down to breakfast in less than 5 minutes even on a weekday!
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That is a fabulous recipe, and I have taken personal note of it for lunches, too! Thanks for posting such a well-explained recipe, @bjwoodzy !!1
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You are welcome. It is my pleasure to share it 0
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Oh, asparagus! I forgot, I use chopped asparagus in this recipe all the time, too!0
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Asparagus has an odd effect on my waters.... turns it an odd colour, and gives it a weird smell... Don't think I'm alone in that. And fortunately, I love 'em!0
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This was my fast food breakfast! Proof that you can have a breakfast "sandwich" while on Keto! Sonic bacon egg and cheese toaster, sub extra bacon for the bead, use the bacon for the bread!4 -
JessicaLCHF wrote: »
Keilbasa sautéed with cabbage and onion.
What type of seasoning do you use?0 -
Jessica hasn't been around for a month or so. I'll answer. I make kielbasa with cabbage and onions and add only a little bit of pepper but saute it in bacon grease the vast majority of time.
I've also made it as a boiled dinner including boiled potatoes for my husband. As a boiled dinner it needs salt IMO.
Hmmm...sounds good. Dinner tonight. Off to the store I go for cabbage. 0 -
I do something similar to this, I like smoked paprika as a spice for this, along with some crushed garlic and onion powder, so good on a winter's night.0
