Author Archives: Deborah Krueger

Low Carb Cheese Shell Tacos

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Low Carb Cheese Shell TacosLow Carb Cheese Shell TacosLow Carb Cheese Shell TacosLow Carb Cheese Shell TacosThese Low Carb Cheese Shell Tacos have been designed as one per person and after looking at the recipe you will see why.  Each one has ¼ lb. of meat, are quite large when finished, and if you can eat two of them then kudos to you. I know there are many different fillings for tacos and please use your favorites.  The idea here is that you do not need a corn or flour tortilla to enjoy a taco. Now I do not have a tortilla mold and if you do then OK.  As you can see, I used what I have and that happened to be my rolling pin which I don’t use too much anymore anyway.

If it’s easier then leave the cheese shell flat, pile what you want onto it and call them tostadas as at least in my mind they are the same.  I would love to figure out how to make a shredded beef or chicken taquitos but the cheese cools so quickly I can’t seem to get them filled and rolled quickly enough.  Maybe try to do it in the pan but dang, they are so hot in that pan.  I used to be able to pick up and flip bacon on the griddle top in the restaurant but that was then and this is now.  I have become (kind of) a wussy.  These are great served with a side of Spanish Rice which means you definitely will not need that 2nd taco you think you can eat and if you have the inclination make the Creamy Avocado Dip or Guacamole and then serve it with some jicama sticks. If you need a Taco Seasoning this is not only very good, it is far less expensive than the store bought stuff which has sugar in it. Chow down cause it’s low carb cheese shell tacos time.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Cheese Shell Tacos
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Ingredients
  1. 6 Oz Shredded Cheddar Cheese (1½ Oz. Per Taco Shell)
  2. 1 Lb 20% Hamburger
  3. 1 T Taco Seasoning
  4. 2 Oz Shredded Cheddar Cheese (Yes A Bit More)
  5. 1 C Shredded Lettuce
  6. 1 C Diced Tomatoes
  7. ¼ C Minced Onion
  8. ¼ C Salsa
  9. ¼ C Avocado Dip Or Guacamole
Instructions
  1. Begin heating a 6”-7” non-stick skillet and sprinkle the grated cheese evenly on bottom letting it go for awhile. It will begin to bubble all over and continue to cook until it begins to hold its structure at the edges then let it cook another 2-3 minutes. You will end up with a little cheese oil and you can either drain it or better yet, leave it in the pan and add it to your hamburger.
  2. Working quickly and expecting it to be very hot, slide it out of the pan lay it flat, put whatever dowel you are using and quickly bring up the sides. You will need to hold the sides but by this time they will not be too hot to touch. The taco shell will cool very quickly. If you fail at this the first time all is not lost. Nuke it for 30 seconds and it will soften again enough to form it.
  3. Put meat on bottom, then lettuce and everything else. Drizzle with salsa and top with dollops of guacamole.
  4. 4 Servings
  5. 496 Calories, 35.6g Fat, 35.3g Protein, 8.2g Carbs, 2.5g Fiber, 5.7g Net Carbs
Notes
  1. Sour cream also makes a nice additional topping.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Mexican Cheese Taco Salad

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Low Carb Mexican Cheese Taco SaladLow Carb Mexican Cheese Taco Salad. You are looking at is a tortilla shell made completely out of cheddar cheese and it is the base of this Mexican salad.   Once you have made the “tortillas” you are home free.  The rest of the ingredients are simple enough and easy to find.  Not only is this pretty simple to make it is also a great visual mix of colors.  If you want to use my recipe for Creamy Avocado Dip  which will add a taste of cilantro it won’t hurt my feelings any, but Guacamole is certainly just as good.  The recipe is for one person so if you are making this for more than two people the cheese tortillas can be made ahead and filled later.  For that full Mexican experience with your low carb Mexican cheese taco salad you may want to add Mexican Cornbread as a side to your salad.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Mexican Cheese Taco Salad
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Ingredients
  1. 1 Cheese Tortilla Made With 2½ Oz. Grated Cheddar Cheese (Or Your Choice)
  2. Good Size Handful Of Torn Lettuce Greens
  3. ¼ Lb. Pulled Chicken Meat
  4. ⅓ C Diced Tomatoes
  5. ½ Diced Avocado
  6. 2 T Chopped Black Olives
  7. 2 T Chopped Green Onion Tops
  8. 2 T Minced Red Onion
  9. 1 Oz Grated Cheddar Cheese
  10. 3 T Salsa Or Picante Sauce
  11. 2 T Sour Cream
  12. 2 T Creamy Avocado Dip Or Guacamole
Instructions
  1. Begin heating a medium size non-stick skillet and sprinkle the grated cheese evenly on bottom letting it go for awhile. It will begin to bubble all over and continue to cook until it begins to hold its structure at the edges. Let it cook another 2-3 minutes. You should end up with about 2 t of cheese oil and you can drain this off before forming into the bowl or...drizzle in on your lettuce.
  2. Working quickly and expecting it to be very hot put into bowl pushing to form a center dish. (Indentation) The tortilla will cool very quickly. If you fail at this the first time all is not lost. Just leave it in the bowl and nuke it for 30 seconds and it will soften again enough to form it.
  3. Put lettuce on bottom, chicken next and kind of start layering upward. Drizzle salsa over salad and top with dollops of sour cream and guacamole.
  4. 1 Serving
  5. 761 Calories, 58.5g Protein, 52.8g Fat, 14.3g Carbs, 4.1g Fiber, 10.2g Net Carbs
Notes
  1. This is a substantial all in one meal.
  2. This is the first recipe I have listed fat grams and I will continue to do so. You can see I am not kidding when I say my recipes are high fat. This one is 62%.
  3. Personally I like a couple tablespoons of chopped pickled jalapeno peppers to zip things up a little.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamy Avocado Dip

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Low Carb Creamy Avocado DipLow Carb Creamy Avocado Dip.  There are many Creamy Avocado Dip recipes everywhere and this is only my version.  The secret to any creamy dip, in my opinion, is a good stick blender.  By good I mean my Maxim Maxi Mix (made in Italy) which I have had forever & is nearly 35 years old (it was my mom’s) and which I use for tons of recipes on this site.  You know how you hear old fogies like me say “they don’t make ‘em like they used to”?  Well, this is a case in point.  Mine is so old…I couldn’t find one to buy about 5 years ago when the cord became too frayed to use so I spent a fortune having a new cord put on it. It’s so old…I couldn’t find a picture of one so what you see is my old antique.  It’s so old…you can’t read the label anymore. It’s so old… it wasn’t made in China, Korea, or Bangladesh.  It’s so old it was called an electronic processor.  In a Chicago Tribune Article from 1982 it says the original price was $60. and I am here to tell you that was a lot of money in those days.  The article says 3 sticks were tested and mine came in 3rd.  I cannot imagine how good the other two were and I cannot imagine life without it.  The article alone is worth the look-see at the holiday (Christmas) advertising and 1982 sure seems like the good ole days to me.  I am here is say this is a trip down memory lane, at least for me and just think-this was all long before Al Gore invented the internet.  Not only is the article quite interesting the whole newspaper from December 16, 1982 is there and since it was around Christmas there are also tons of recipes and good grief look at the prices of food.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Creamy Avocado Dip
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Ingredients
  1. 1 Large Avocado
  2. ¼ C Sour Cream (Could Also Use Yogurt)
  3. ¼ C Chopped Cilantro
  4. ¼ C Minced Red Onion
  5. 2 T Minced Green Onions
  6. T Minced Pickled Jalapeno Peppers
  7. 1 T Lime Juice
  8. 1 t Chili Powder
  9. ½ t Crushed Garlic
  10. ¼ t Salt
Instructions
  1. Seed, scoop out avocado pulp and put into small metal mixing bowl.
  2. Dump rest of ingredients on top of avocado.
  3. Using a stick blender, blend until silky smooth. If you don’t have one use your processor but I guarantee the stick blender is the best tool for this job.
  4. Serve with cucumber coins, jicama sticks, red or yellow pepper chips, radish rounds, carrots, etc.
  5. 4 Servings
  6. 110 Calories, 1.5g Protein, 8.8g Fat, 6.2g Carbs, 3.6g Fiber, 2.6g Net Carbs
Notes
  1. This recipe will easily double or triple.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Kiev

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Keto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken Kiev.  I was able to eat this keto Chicken Kiev for the first time in a very long time last night and it was in one word, fantastic. I have probably made 100’s of lumps of chicken Kiev in my day and it has always been an arduous task at best.  I have not eaten it for at least and probably well over 6 years as not only did it entail the use of flour but also bread crumbs.  I absolutely love going into my kitchen and trying to make some high carby dish into something low carb without altering the final taste outcome and this recipe is spot on.  One of the things I don’t like about white meat chicken, and I have said this before, is its dryness.  Do I use it once in awhile?  I do, and then I am mostly sorry.  Not only is dark chicken meat more moist, it plain tastes better.  So you are probably asking yourself how in heaven’s name can I make a keto chicken Kiev with a puny thigh.  Well, this is how-by using your own ground thigh meat.  Now I admit I do have access to really good chicken and I would suggest you use it too.  If the chicken has been “plumped” I would seriously say not to use it as it will/may spit and spatter like crazy as you fry it.  For further information I would suggest reading my post regarding Plumped Chicken  It will be well worth it.  Do not use less that 5⅓ oz of meat per person as you may not be able to adequately cover your butter mixture.  One of the best things about these little lumps of goodness it that they are nearly full-proof. The recipe is for three and can be doubled for six.  Can you use ground turkey? I guess you can but I would not use it because you have no idea how many different turkeys went into the mixture and turkey is plumped like crazy.  For those of you that have had Kiev, is that they can taste drastically different from recipe to recipe and of course this is only my opinion but my Kiev guts are the best.  Herbs can be a little iffy but we all know garlic, chives, and butter are not.  If this combo is good enough for Shrimp Scampi it’s definitely good for keto chicken Kiev and the only way I have ever fixed it.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Chicken Kiev
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Ingredients
  1. 1 Lb. Chicken Thighs
  2. ¾ C Finely Ground Pork Skins
  3. 1 Well Beaten Egg
  4. 2 T Sour Cream (Omit For Paleo)
  5. 6 T Butter
  6. 2 T Dried Chives (Fresh Are Even Better)
  7. 2 t Crushed Garlic
  8. ½ t Salt
  9. ½ t Pepper
  10. Oil For Frying (I Use Lard, Tallow Or Any Combo In My Larder)
Instructions
  1. Thoroughly mix softened butter, chives, garlic, salt, and pepper. Lay butter on a piece of film so it looks like a hot dog, wrap it, and stick it into the fridge for about 30 minutes.
  2. Cut chicken thighs into about ¾"-1" chunks and pulse in processor until about the consistency of hamburger. Don't sweat the small stuff as anything close will work.
  3. Beat egg and sour cream until smooth and put on small plate.
  4. On another small plate lay down the ground pork rinds.
  5. Divide chicken thigh meat into 3 equal portions, make into fat ovals, and make a little well down the center.
  6. Cut chilled compound butter into three equal portions, roll in your palms to elongate it and put it into the well of chicken.
  7. Pick up chicken and carefully encase the butter into a chicken log.
  8. Roll each log in the egg wash and then into the pork rinds.
  9. Fry in ½" hot oil (I use whatever is in my larder at any given time) and fry until golden brown-about 3-4 minutes, turn and repeat.
  10. 3 Servings
  11. 552 Calories, 41.0g Protein, 42.6g Fat, 1.2g Carbs .1g Fiber 1.1g Net Carbs
Notes
  1. Turn gently and do NOT press on them as you will probably squish out the liquid buttery center.
  2. How cool is this-nary a toothpick in sight and nearly foolproof.
  3. You can use any compounded butter combination you want. (But this is the best-trust me)
  4. If you decide to double the recipe you should only need 1 egg.
  5. Since you are hopefully using fresh never frozen chicken these will freeze well before or after cooking...or you can eat them for breakfast.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crunchy Peanut Sauced Salad

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Low Carb Crunchy Peanut Sauced SaladLow Carb Crunchy Peanut Sauced Salad. This is my version of a Crunchy Peanut Sauced Salad that was originally served over rice.  I ditched the rice and beets and subbed mung bean sprouts and jicama and I think you will find it quite tasty and with some major crunchy effects.  Put that lime in the coconut and enjoy in good health.

 

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Crunchy Peanut Sauced Salad
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Sauce
  1. ½ C Creamy Peanut Butter
  2. ½ C Unsweetened Coconut Milk
  3. 2 T Water To Use As Necessary To Thin
  4. 1-2 T Allulose*** (Taste It Before Adding Second T)
  5. 1 T Lime Juice Or About ½ Lime
  6. 1 T Tamari Sauce
  7. ¼ t Red Pepper Flakes
  8. 1 t Oyster Or Fish Sauce
  9. ½ t Crushed Garlic
  10. Kosher Salt Only If Needed
Salad
  1. 3 Hard Boiled Eggs (Grated)
  2. 4 C Thinly Sliced Napa Cabbage
  3. ½ C Green Onions Cut ½” On Diagonal (Tops Only)
  4. 1 C Jicama Julienned To Matchsticks
  5. 1 Celery Stalk Cut Thinly On Diagonal
  6. 1 Cucumber Peeled, Halved, Seeds Removed, And Sliced Thinly
  7. 4 Cups Rough Chopped Mung Bean Sprouts
  8. 1 C Chopped Cilantro
  9. 1 T Dried Spearmint Leaves
  10. Kosher Salt To Taste
  11. ¼ C Chopped Or Crushed Peanuts (Optional)
Sauce
  1. In small pan whisk pepper flakes, garlic, peanut butter, coconut milk, Just Like Sugar, lime juice, tamari, fish/oyster sauce and water until smooth. Heat over low, whisking often, until smooth and warm, about 5 minutes, taste and season with salt if necessary. Keep warm over low heat, whisking occasionally.
Salad
  1. Toss cabbage, scallions, jicama, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine.
  2. Add dressing, tossing to coat.
  3. Plate salad, grate each with ½ egg and sprinkle, if using, with peanuts.
  4. 6 Servings
  5. 224 Calories, 12.7g Protein, 13.8g Fat, 12.2 g Carbs, 4.1g Fiber, 8.1g Net Carbs
Notes
  1. Sauce should be slightly warm and salad served immediately.
  2. Don't add any salt until you taste everything as the tamari and fish sauce are pretty salty on their own.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Jam

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Low Carb Bacon JamLow Carb Bacon Jam.  Kind of congers up some kind of sweet stuff you put on toast which is certainly something you can do but its highest and best use is as a condiment. It will accompany almost any meat or vegetable and is fabulous on a baked brie cheese wheel.  In the old days (before diabetes) I would wrap a brie wheel in puff pastry and today it seems kinda stupid.  This is so good why would you need the addition of puff pastry…with anything? Great on hamburgers too.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Bacon Jam
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Ingredients
  1. ¾ Lb Bacon
  2. 1 Medium Yellow Onion
  3. ⅓ C Coffee
  4. 3 T Allulose
  5. ¼ C Apple Cider Vinegar
  6. 1 t Crushed Garlic
  7. 1 t Liquid Smoke
Instructions
  1. Cut bacon into1" pieces and gently fry until beginning to crisp. In this case you do not really need super crispy bacon. Leaving grease in pan, set bacon aside. You can certainly leave all the grease in this jam (I do) but if you wish, drain some of the grease leaving 2-3T in pan.
  2. Chop onion to about ¾-1" pieces and caramelized slowly in bacon grease. It doesn't matter the size as they will be pulsed later in your processor.
  3. Add back bacon and rest of ingredients and slowly simmer until thick and jam-like. It will also thicken as it cools.
  4. Let cool and pulse in processor. This is suppose to be a little chunky-not a smooth paste so use your own judgement as to how much chunkiness you want.
  5. 8 Servings
  6. 198 Calories, 4.9g Protein, 19.1g Fat, 1.7g Carbs .3g Fiber 1.4g Net Carbs
Notes
  1. A little secret. If you decide to put it atop brie you don't need to bake it. Just pop it in the microwave until the cheese begins to melt and it will not take long.
  2. Fabulous over cream cheese or just eaten with a spoon.
  3. Recipe makes about 1½ cups or about 3 T per person. Trust me this stuff is so rich and fatty you'll be hard pressed to eat this much at one time.
  4. I can think of 8 different ways and tastes to make this and I hope you can come up with your own favorite flavors. I may put up a couple of them over the next several months.
  5. Personally I'm not sure this needs any Just Like Sugar so please taste before adding any.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Glazed Pork Chops

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Low Carb Glazed Pork ChopsLow Carb Glazed Pork Chops. So, I found this recipe for Glazed Pork Chops on the internet awhile ago and they sounded absolutely DamnedDelicious.  Only problem, not only did the sauce have balsamic vinegar which can be a little high carby depending on which brand you use, it also had honey in it. Otherwise, besides the honey, I have not altered the recipe at all and I am here to tell you these low carb glazed pork chops are seriously damn delicious.  The original recipe still only has 16.2g carbs which is not too bad but hey, why not lower them even more. Do use a good thick (bone-in T-bone) chop as thin ones tend to dry out quickly.  You probably won’t do this but I tend to eat my pork on the rather pinkish medium-rare side which leaves them tender.  The sauce is also terrific dabbed on pork tenderloin medallions.

Napoleon VinegarPictured is the lower carb balsamic vinegar I use. Very recent true story:  I had another recipe posted which also called for balsamic vinegar and a friend of mine emailed me asking what brand I used and I told her Napoleon.  She quickly replied something like:  What? You use $35.-$45 a bottle vinegar?  I can’t afford that.  To which I replied: Are you nuts? No it’s about $9.-$10. a bottle. The price she saw on Amazon was for 6 bottles. She then headed to the grocery to get the ingredients for the newly posted Crunchy Deep Fried Chicken Chips to dip into Rosemary Aioli.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Glazed Pork Chops
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Ingredients
  1. 4 Bone-In 1” Thick Pork Chops
  2. 2 T Butter (Olive Oil)
  3. Salt & Pepper
Glaze
  1. ¼ C Balsamic Vinegar
  2. ¼ C Allulose***
  3. 2 t Crushed Garlic
  4. ½ t Dried Oregano
  5. ½ t Dried Basil
  6. ½ t Dried Thyme
  7. Pinch Red Pepper Flakes
  8. Salt & Pepper
Instructions
  1. Preheat oven to 400°.
  2. Lightly salt & pepper both sides of your chops.
  3. Begin to brown butter in a large skillet over medium high heat. Add chops and sear both sides until golden brown, about 2-3 minutes.
  4. Place into oven and roast about 6-8 minutes.
  5. Mix balsamic vinegar, allulose, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium-low heat bring to simmer until just slightly thickened, about 2-3 minutes. Stir in any meat juices back into glaze.
  6. Drizzle glaze over chops.
  7. 4 Servings
  8. 453 Calories, 49.1g Protein, 26.6g Fat, 2.0g Carbs, 0g Fiber, 2.0g Net Carbs
Notes
  1. To get a medium pork chop bake about 4 minutes.
  2. I used an 8 oz bone-in tenderloin attached pork chop to figure nutritionals and if yours are larger (smaller) the only thing that would change is the protein and a few more (less) calories.
  3. If you decide to double the glaze it will add a measly 2g carbs and they are from the extra vinegar.
  4. I haven’t tried it but to add an Asian spin you may want to put a little ginger powder in the glaze just not sure if it would fight the other herb flavors.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Tahini Dip

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Low Carb Tahini DipLow Carb Tahini Dip. I’m not sure about you, but I can and do eat tahini with a spoon, you know, kind of like you can eat peanut butter or almond butter with a spoon and this tahini dip is no different.  It is very garlicy and lemony. The perfect dipping equipment would be a crudite which would include cucumber coins and red, yellow, and orange pepper chips.  This couldn’t be much easier to make and can be a great last minute appetizer for company.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Tahini Dip
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Ingredients
  1. 1 C Tahini
  2. ¼ C Lemon Juice
  3. 2 T Water + More As Needed
  4. 1½ T Crushed Garlic
  5. ¼ t Dried Oregano
  6. ½ Medium Tomato Diced Small
  7. ¼ Small Onion Minced
  8. Salt & Pepper To Taste (If Needed)
Instructions
  1. Process tahini, lemon juice, garlic, salt, pepper, and water in a food processor; transfer to a plate or bowl.
  2. Mix oregano, tomato, and onion in a bowl and spoon over dip.
  3. 6 Servings
  4. 251 Calories, 7.2g Protein, 20.2g Fat, 10.2g Carbs, 4.0g Fiber, 6.2g Net Carbs
Notes
  1. An interesting thing about tahini. It has lots of carbs but is also high in fiber. I use Organic Once Again brand tahini and for 2 T the label says 4g carbs and 4g fiber which would seem to make it a zero sum carb food yet in my nutritional calculator it comes out with lots more carbs than fiber and I am unable to specify the actual tahini brand.
  2. I do know this: Tahini is one of healthiest things you can eat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Vegetables

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Low Carb Creamed VegetablesLow Carb Creamed Vegetables. If you can make a creamed soup you can make creamed vegetables.  There’s no getting around it, these are good.  If you want to make a complete meal with this put it over a cup of cooked spaghetti squash just as you would for Traditional Spaghetti Squash/Tomato Sauce and add some shredded cheese on top.  It is pretty easy to see if you have looked at many of my recipes that I do not use green peppers.  The reason is simple:  I  don’t like them.  I can eat them in a pinch and when cornered but I try never to let myself get stuck in a corner. To get yourself ahead of the game this is what I do.  I have already done some Future Cooking by Sauteing Mushrooms & Vegetables and about every other week I do a LOT of Blistered Bell Peppers & Onions and if you do this you are already halfway home.  You will notice the absence of peas and corn because both are nothing but little sugar bombs and not good for a diabetic.

Mini Mozzarella BallsIf you want to razzle dazzle dinner guests you can put Au Gratin Casserole Topping on your low carb creamed vegetables it but it certainly is just fine to go with only the Parmesan, maybe some crushed pork skins or your own favorite cheese.  I actually mixed in some mini mozzarella cheese pearls…oh the gooeyness of cheese. You may see a few okra chunks peeking here and there in the picture because…uh…I forgot to buy an eggplant.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Creamed Vegetables
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Ingredients
  1. ½ C Steamed Broccoli Florets
  2. ½ C Steamed Cauliflower Florets
  3. ½ C Diced Cooked Carrots
  4. ½ C Peeled & Quartered Roma Tomatoes
  5. ½ C Sliced Green Onions
  6. ½ C Halved Raw Snow Peas (Will Give Some Nice Added Crunch)
  7. ½ C Chopped & Sautéed Onions
  8. ½ C Chopped & Sautéed Red Peppers
  9. ½ C Chopped & Sautéed Mushrooms
  10. ½ C Peeled, Cubed & Sautéed Eggplant
  11. ¼ C Olive Oil (Divided)
  12. 1½ C Heavy Cream
  13. 2 t Chicken Base
  14. 1 t Porcini Dust
  15. 1½ t Pepper
  16. ⅛ t Nutmeg
  17. ½ C Parmesan Cheese (Or Your Favorite)
Instructions
  1. Divide olive oil to do the various sautéing and put all vegetables in a mixing bowl.
  2. In same sauté pan put the heavy cream, chicken base, porcini dust, pepper, nutmeg, reduce to about a medium thickness, remembering it will thicken more in the oven, and pour over vegetables.
  3. Put mixture into a baking dish and top with cheese.
  4. Bake at 350°-375° for 10-15 minutes or until warmed and cheese is browned. If you have opt to use a different cheese other than Parmesan, finish to your own liking. I will say that gruyere is very good on this.
  5. 8 Servings
  6. 273 Calories, 4.4g Protein, 25.4g Fat, 6.6g Carbs, 1.8g Fiber 4.8g Net Carbs
  7. 6 Servings
  8. 354 Calories, 5.9g Protein, 32.8g Fat, 8.8g Carbs, 2.5g Fiber 6.3g Net Carbs
Notes
  1. If you decide you are feeling particularly bold-add and mix ¼ C Ground Pork Skins to the Parmesan Cheese and sprinkle some on top before baking. Um Yum.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crunchy Deep Fried Chicken Chips

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Low Carb Crunchy Deep Fried Chicken ChipsLow Carb Crunchy Deep Fried Chicken ChipsLow Carb Crunchy Deep Fried Chicken Chips are an easy fix and yes, even your pickiest little eaters will love them.  I happen to think they are wonderful with Smoky Sweet & Sour Dipping Sauce, Huli BBQ Sauce or Rosemary Aioli but whatever your favorite sauce, please use it.  I also like dipping these in a sour cream ranch dressing which I know is disgusting but it works for me.  I haven’t tried this but you could mix a little Dijon mustard with crushed garlic and a tad of sweetener and honestly it is kind of fun to have 2-3 sauces to try.  And yea, if you have kids they may want ketchup.  If you think McDonalds has anything on these Low Carb Crunchy Deep Fried Chicken Chips you had better think again.  As you look at the nutritionals these have virtually zero carbs but they do have some serious fat and protein.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

 As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Crunchy Deep Fried Chicken Chips
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Ingredients
  1. 6 Boneless Chicken Thighs
  2. 2 Eggs
  3. ¼ C Sour Cream (Or Yogurt)
  4. 1 C Parmesan Cheese
  5. 1 C Ground Pork Skins***
  6. 1 T Garlic Powder
  7. ¾ t Pepper
  8. Oil For Frying (I Use Duck Fat Or Tallow)
Instructions
  1. Pound chicken thighs and cut in half.
  2. Mix cheese, pork skins, garlic & pepper and put on a large plate.
  3. Beat eggs & sour cream and put on another plate.
  4. Roll chicken in egg mixture then dredge in cheese mixture until well coated.
  5. Fry in ½" hot oil until golden brown-about 4-5 minutes, turn and fry another 3-4 minutes.
  6. 6 Servings
  7. 379 Calories, 31.3g Protein, 27.1g Fat, 2.2g Carbs, 0.1g Fiber, 2.1g Net Carbs
Notes
  1. As I said I use tallow (or whatever else is in my larder) to fry my chips and if they are fried properly they will not absorb much fat at all and with that said, FYI, I have added 1 T of fat into the calorie count but I seriously doubt it has even 1 T in an order.
  2. Yes, you can use breast meat as well.
  3. I actually use my own homemade yogurt mixed in with the egg but it is totally interchangeable with sour cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vegetable Drizzle

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Vegetable DrizzleVegetable DrizzleLow Carb Vegetable Drizzle is an extension of Leek Salad/Egg/Dijon Mustard Sauce.  The only change I made was to switch out the white wine vinegar with balsamic vinegar. I haven’t tried it on everything…yet, but I am pretty sure this could be drizzled on just about any vegetable and me?…I love it on hard boiled eggs and if you have asparagus with the eggs, oh boy is it good on that too.  It of course makes a terrific salad dressing with the addition of a minced shallot, a little garlic and whatever your favorite herbs de jour may be.  Add some Italian Grinder and put it on Cucumber Tomato & Red Onion Salad for a little extra zip.  So have at it as you can doctor this basic drizzle any way you want to.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Vegetable Drizzle
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Ingredients
  1. 3 T Olive Oil
  2. 1 T Dijon Mustard
  3. 1 Tablespoon Balsamic Vinegar
  4. Pinch Kosher Salt
  5. 2 t Dried Chives
  6. Fresh Ground Pepper
Instructions
  1. Briskly whisk first 5 ingredients.
  2. 4 Servings
  3. 94 Calories, .0g Protein, 10.2g Fat, .5g Carbs, 0g Fiber, .5g Net Carbs
Notes
  1. This is also wonderful on hard boiled eggs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vegetable Bundles

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Low Carb Vegetable BundlesLow Carb Vegetable Bundles.  I have been making these Vegetable Bundles for many years and mostly for dinner guests. They are as good as they are elegant and I guarantee they are well worth it.   One nice thing about them is that they can be made ahead and kept in the fridge until ready for your guests.  I’ve seen some pretty innovative ways of tying vegetables together and a lot of people tie them with bacon which seems a good idea for green beans, except in this case the flavor of bacon might clash with the delicate flavor of the herbs.  You may have your own favorite vegetable combination and that’s really what cooking is all about-making something your own. So have fun with these low carb vegetable bundles and do yourself proud.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Vegetable Bundles
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Ingredients
  1. 1 Large Peeled Carrot
  2. 1 Large Peeled Rutabaga (Or Parsnip)
  3. 1 Leek
  4. 4 Long Green Onion Strips
  5. 4 T Butter
  6. 1 Minced Shallot
  7. ½ t Dried Tarragon
  8. ½ t Dried Dill Weed
  9. Fresh Pepper
Instructions
  1. Bring a skillet of water to simmer.
  2. Cut carrot and rutabaga/parsnip into 4-4½” strips a little bigger that a julienne or about the size of a skinny french fry.
  3. Trim bottom of leek and make a cut 4½” kind of like a fat cigar and cut in ½. You should end up with pieces that look like a long half circled tube.
  4. Add carrot and rutabaga strips to simmering water for 2-3 minute, remove and drain.
  5. Add 12 tubes leeks to water for 1 minute, remove and drain. They will flatten.
  6. Add 4 green onion strips to water for 1 minute or until limp and pliable.
  7. Lay out green onion.
  8. Stack 3 pieces leek, add ¼ veggies and gently tie green onion in a knot-don't break it.
  9. Repeat for rest of bundles.
  10. Heat butter, shallot, tarragon, & dill until shallot is soft. Add veggie bundles, cover and heat for 3-4 minutes on low.
  11. Plate, spoon butter sauce over each bundle, and add pepper.
  12. 4 Servings
  13. 145 Calories, 1.0g Protein, 11.1g Fat, 10.3g Carbs, 2.2g Fiber 8.1g Net Carbs
Notes
  1. You can easily enough not tie your veggies into bundles, saute them, and they will taste exactly the same.
  2. I had leftover leeks so I steamed them and with the addition of gruyere cheese and bacon I made scrambled eggs the next night and for all the world it tasted just like quiche.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/