Anyone on Keto and have good recipes?

Did it for a few months then had to go off it but here is a great recipe

I lost 20 lbs but after a few months I could not continue as my body really needed some carbs. It was too radical for me. I found this recipe early on and still make it because it is WONDERFUL. It is actually from an old Better Homes & Gardens book called Phase 1 low-carb recipes:

CHICKEN ALFREDO
6 medium pieces of chicken
Salt and pepper
2 T cooking oil
2c whipping cream
2 c shredded Asiago or Parmesan
Roasted red peppers cut in strips
3T shredded fresh basil


Brown chicken in oil. Place in roasting pan. In a saucepan whisk the cream until thickened. Add the cheese and heat until barely melted. Pour over chicken. Place pepper strips on top then sprinkle with basil. Roast in a 350° oven about 15-20 min depending on the amount of chicken.

 
REC: Filet Mignons au Poivre

Filet Mignons au Poivre
Serves 4

4 6 oz bacon wrapped filet mignons
Salt
1 T white peppercorns
1 T black peppercorns
2 T (1/4 stick) unsalted butter
1 T olive oil
2 T port wine
2 T beef stock
1/4 c heavy cream (optional, but I use)

Have your butcher wrap 4 trimmed 6 oz filets with bacon. Pat steaks dry with a paper towel and sprinkle with salt. Bring to room temperature.

Place the white and black peppercorns in a small bag and crack with a mallet or bottom of a pan. Rub the steaks with the salt and the cracked pepper, pushing the peppercorns into the meat.

In a large regular (not nonstick) skillet, heat 1 T of the butter with the olive oil over med-high heat. Place the steaks in the pan and cook for 3-4 minutes per side for med-rare. (Or, to your likeness because this depends on how thick they are.) Remove steaks to platter and keep warm. Remove bacon and discard.

Pour off any excess fat from the skillet and return to heat. Add the port wine and let come to a boil while scraping the bits from the bottom of the pan. Add the beef stock and continue cooking over med-high heat, reducing the sauce until it is rich and syrupy. Lower the heat and stir in the cream if using. Remove from heat and add the other T of butter to the sauce and let it melt.

Serve sauce over steaks.

 
REC: Garlic Green Beans

Garlic Green Beans
6-8 Servings

2 lbs fresh green beans
1/4 lb bacon, diced
1 small onion, chopped
3 cloves garlic, mined
1/2 red bell pepper, seeded and chopped
1 8 oz can tomato sauce
3/4 t Italian seasoning
1/2 t salt
1/2 t pepper

Wash, trim, and cut beans into 2 inch pieces. Steam till crisp tender, about 7-10 minutes.

Meanwhile, in a large saucepan, fry bacon till crisp. Remove with slotted spoon, set aside. Discard all but 3 tablespoons of drippings. Add onion, garlic, and bell pepper; cook till soft about 5 minutes. Add tomato, bacon, seasonings and simmer all for about 10 minutes to blend flavors. Add cooked beans and heat through. Note: I often make sauce a day ahead.

Cooks note: I like things with more sauce, so when I first made this I eyeballed enough green beans for say, 4. When I make this for a crowd I double the sauce and used 3 lbs of beans. Which feeds 12+ well (I had leftovers).

 
REC: slow cooker garlic chicken

Garlic Chicken
Serves 6

Prep Time: 5 minutes
Cooking Time: 7 minutes
Slow Cooking Time: 3 1/2 hours on high; 7 hours on low

2 ½ to 3 lbs. chicken thighs and legs
Salt and freshly ground pepper
1/3 c + 2 T olive oil
1 large red onion, cut into 8 wedges
12 cloves of garlic, crushed (approx. 3 T)
1 jalapeno, peeled and sliced
6 sprogs fresh rosemary
1 c lemon juice
1 (14 oz.) can chicken broth (prefer low salt)
Lemon wedges (optional)

Rinse chicken and pat dry with paper towels. Season liberally with salt and pepper. Place a large heavy skillet over med-high heat. When hot, add 1/3 c olive oil. Place chicken in skillet skin side down and cook till medium golden brown, about 7 minutes. Season with salt and pepper. Reserve pan with chicken drippings.

Put onion wedges into bottom of slow cooker. Place chicken on top on onions. Sprinkle crushed garlic and pepper slices over chicken and top with rosemary.

In the sauté pan containing drippings, mix together lemon juice and broth. Cook 5-6 minutes. Scraping off bits from bottom as you go. Pour over chicken and drizzle with 2 T olive oil. Cover and cook 3 ½ hours on high, or 7 hours on low. Garnish with lemon wedges.

 
REC: Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic
For those of you who would like to try a delicious garlic chicken recipe, this is it! I posted this a while back, but it got lost in the raves for another similar recipe. This gets in the oven in about ten minutes!

This is easy and finger lickin' good and after the meal, pour the carcass (*see note), juices, remaining garlic, and leftovers back in the pot, add remaining chicken broth and a sprig of parsley, bring to a boil, then simmer about 3 hours. Now you have a delicious soup for tomorrow's lunch or dinner.

Chicken with 40 Cloves of Garlic

1 chicken about 5 pounds
6 T olive oil
salt and freshly ground black pepper
40 cloves of garlic - two whole heads, separated but unpeeled
3 sprigs of flat leaf parsley
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
10 whole black peppercorns
1 cup chicken broth, or more as needed
1 cup dry white wine

Combine a crushed mixture of thyme, rosemary and sage to cover the outside of the chicken and sprinkle a little on the inside. Be generous.

Preheat oven to 400 degrees F.

Clean chicken, inside and out, and remove all fat, dry, and rub with the olive oil. Season inside and out with salt, pepper and most of the seasonings. Put half of the thyme, rosemary, and sage, plus 5 cloves of garlic in the cavity of the chicken.

Place in a Dutch oven just large enough to hold the chicken and fitted with a lid (or use a roasting pan fitted tightly with foil). Scatter the remaining thyme, rosemary, sage, garlic, parsley and peppercorns around the bird. Pour the broth in the bottom of the pan. Cover and bake for approximately 1 hour, then remove the cover or foil and continue to bake until chicken is nice and brown, about another 30-45 minutes. The total cooking time is about 20 minutes per pound.

Remove the chicken from the pan and place it on a serving platter with the garlic spread all around.

Put the pan with the drippings on the stovetop over high heat. Add the wine and scrape up any browned bits, stirring constantly to reduce the sauce until it starts to thicken. If most of the dripping evaporated add some more chicken broth (about a another ½ cup) and reduce. Adjust salt and pepper to taste.

Carve the meat and serve with a spoonful of sauce and a few garlic cloves. The garlic will slip easily out of the skins and add a incredible flavor to the chicken.

Enjoy!

 
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