Quick/Easy Meals for LCHF
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I love green,yellow,red peppers stuffed with turkey meat,ketchup,onions,egg and 2 crackers only, I have this with rice cauliflower on the side. I would love to know what zoodles are, may have that for a side, it is frozen or in the pasta section at the grocery store?0
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@brenn24179 my local grocery stores stock zucchini noodles as well as sweet potato and butternut squash noodles in the prepared fresh produce section. They spiralize the veg fresh every day. You can buy small tubs of two servings or so.0
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Low carb tortilla with cheese and leftover meat from the week or lunch meat. Add veggies and microwave till cheese is melted.
Taco salad
Left over ground meat
Cheese
Lettuce
Sour cream
Cherry tomatoes
Any other veggies we have on hand
Low carb Salsa (I usually skip this since I can over eat it)1 -
Mix 1/2 c. shredded cheddar & 1 beaten egg
I like to use my mini waffle maker-- grease it your preferred way, add about half the batter, and let it brown/crisp a little. You can use these as a "tortilla" or just drizzle on some sugar free syrup and eat them like a regular waffle.
You can also do this in a sandwich press or on a greased pan and flip it mid-way.0 -
I do batch cooking for most things. By that I mean I'll do a day or two of nothing but cooking, then portion it out into single portions and freeze for future use. Since I live alone this really cuts down the time required for food prep. Also, I live in a rural area and need to drive 20 miles one way to get decent meats and 13 miles the other way to get eggs, cheese, bacon and deli things. I try to make those trips less often.
Yesterday I went for meats and spent $115 but came home with 10 pounds of ground beef, 14 boneless, skinless chicken thighs, 4 huge boneless, skinless chicken breasts, one large chuck roast, and (as a complete treat) two 2" filets. Today and tomorrow I'll be making:
1) An Italian meat pie (15 meals)
2) 16 quarter pound Parmesan beef patties (16 meals)
3) The chicken breast (8 meals)
4) The chicken thighs (14 meals)
5) A Mississippi Mud roast (crock pot) (10 meals)
6) A meatloaf (adding ground pork from my freezer (12 meals)
That's 75 meals and I still have 4 pounds of ground beef that I'll probably freeze. I'll freeze the filets, too.
I went for eggs earlier in the week and bought 6 dozen. One dozen will make two Tuna Melt 9" quiche (12 meals). Another dozen will make two Bacon Cheddar 9" quiche (12 meals). I'll hard boil 18" and turn them into egg salad (9 meals). The rest will be used fresh for eggs and bacon, eggs and sausage, omelets, etc. And, I'll try to make my own mayonnaise with some of the eggs.
Cooking like that means when one thing comes out of the oven another goes in. Yes, I oven bake the beef patties and chicken. It means only one oven preheat per day for two days. It also means only two days of washing pots and pans and mixing bowls and cooking utensils. The same bowl I mix up the casserole in I'll use to mix the burgers in and the meatloaf in. I don't bother to wash the bowls and spatulas between whatever I'm mixing up.
After everything is cooked and cooled to room temperature, I portion it out into individual servings. Those go into a large Tupperware pie saver, separated so things don't freeze together, and into the freezer. Once frozen I transfer them to freezer bags and return them to the freezer then use the Tupperware to freeze another batch. By the time I'm done, I have about two months of food ready to go.
Every evening I move one or two servings from the freezer to the refrigerator so they will thaw overnight. A minute in the microwave or toaster oven the next day gives me home cooked Keto meals in a matter of minutes.
I also keep Tilapia filets in the freezer. Thaw a couple, put a little Ranch dressing on top, sprinkle with Parmesan cheese and bake in a toaster oven for 5 or 6 minutes and there's a meal. A piece of foil on the baking tray means there is practically no clean up needed.
Tuna salad, canned smoked herring, Reuben sandwiches without the bread, deli roast beef with horseradish sauce, are all good Keto choices, too. I do keep multi grain crackers on hand to go with the tuna, herring, etc. It's my only real carb allowance. I'll sometimes add some frozen veggies (sprouts are favorite).
As an added note, the only freezer space I have is the one in my refrigerator. Sometimes I've had to put a few things in the ice maker bin to get everything to fit. But, hey, it works for me.
If this helps even one other person with their Keto life, I'll consider it a win. Many blessings to all.
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positivelysimful wrote: »Mix 1/2 c. shredded cheddar & 1 beaten egg
I like to use my mini waffle maker-- grease it your preferred way, add about half the batter, and let it brown/crisp a little. You can use these as a "tortilla" or just drizzle on some sugar free syrup and eat them like a regular waffle.
You can also do this in a sandwich press or on a greased pan and flip it mid-way.
These are fantastic.
I make crispy baked chicken fingers using Porq low-carb breading once in a while and sort them into serving sizes for easy freezer meals we can pull out and throw in the microwave. Once in a while as a treat we do the chaffle (cheese waffle), throw some of the chicken fingers on it, and drizzle a little sugar-free syrup for low-carb chicken and waffles. So good.0 -
I like to make all kinds of cloud bread & buns, but recently I found a cool nut butter bread recipe that's nice & dense.
All you need is 1 cup any nut butter (no added sugar, but you can use peanut, almond, cashew, etc.-- whatever you have). Mix it with 6 whole eggs and 1 1/2 tbsp baking powder. These are the required ingredients.
You can also add a little sweetener if you like (allulose, stevia, swerve, etc.), extracts, herbs or spices, seeds, etc. A pinch of salt, too. These are the optional ingredients.
Anyway, just put all the ingredients into a bowl and mix well till you have a thick cake-like batter, then pour it into a greased loaf pan (or line it with parchment & grease it).
Bake at 350 for 35 minutes, as soon as it's cool enough to touch take it out of the pan and let it cool completely on a rack. Keep it in the fridge and slice as needed.
It's about 3 grams of net carbs per slice if you slice the loaf into 12 slices. I usually slice them a bit thinner. Can be toasted, made into grilled cheese or grilled sandwiches, used cold out of the fridge for sandwiches, or I like to smear a little PB or cream cheese on top for breakfast. Good as toast with sunny-side up eggs, too. Love dipping bread in the yolk.
For the holidays I plan on trying to make low-carb bread pudding with it.0