Category Archives: Entrées

Low Carb Pastitsio

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Low Carb PastitsioLow Carb PastitsioLow Carb PastitsioLow Carb Pastitsio is Greek food at its best. If you have never had Pastitsio (and most people have not) you are in for a real treat and the good news is, if you have never had it made with long tubular ziti then you have nothing to compare it with. Coupled with a Greek Salad and Creamy Feta Dressing you have a perfectly terrific all-inclusive meal. In the beginning of my lowcarb days I used to make this all the time with spaghetti squash but with the advent of the zero carb Egg White Noodles this low carb Pastitsio is now so much better. I didn’t have a website so of course I didn’t any take pictures. You are just going to have to trust me on this and it is fantastic.

11 years ago, In 2014, I originally took the basic recipe from http://www.sheepscreek.com/recipes/pastitsio.html for my own version of low carb pastitsio/spaghetti squash and as far as I could tell this was the only authentic recipe on the internet. I replaced the ziti pasta with spaghetti squash, and tweaked the sauces. The first time I made this I followed the exact recipe using whole eggs in the thick sauce. What a disaster and really, I should have known. When you cook whole eggs, duh, they scramble. All was not lost as I just strained the sauce which worked beautifully and now of course I use just the yolks. The Lamb is a Bolognese, very thick & very rich and you do not want any liquid left in 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.

Pastitsio
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Thin Sauce
  1. 1 Cup Heavy Cream
  2. 1 Egg Yolk
Thick Sauce
  1. 2 Cups Heavy Cream
  2. 4 Egg Yolks
Main Ingredients
  1. 2-3 Packages Egg White Noodles (I used 3)
  2. ¾ C Diced Onions
  3. ¾ lb Ground Lamb (you may use beef but it is not as good and not authentic)
  4. ½ t Cinnamon (or a little more if you like)
  5. ¼ t Salt
  6. ¼ t Pepper
  7. ¼ t Grated Nutmeg
  8. 1T Garlic Paste
  9. 1 Small Cn Crushed Tomatoes
  10. 3 T Tomato Paste
  11. 1 t Dried Oregano
  12. 1C Bread Crumbs (I make bread crumbs from Carbalose Flour Bread) Totally optional, just traditional
  13. 2 Packages Egg White Noodles
  14. 1C Parmesan Cheese
Thin Sauce
  1. Gradually heat cream. Put egg yolk in small bowl, then briskly stir in ½ cup of heated cream. Keep stirring, add rest of cream and set aside without further heating.
Thick Sauce
  1. Heat cream several minutes but do not boil.
  2. Gradually add cream to beaten yolks (tempering the yolks) and put back on low heat, and using a whip constantly, stir until sauce has thickened. (About 3-4 minutes).
Putting It All Together
  1. Sauté diced onions and lamb. If you opt for ground lamb, do not drain the grease-it tastes great. If you opt for ground beef add 3 T butter. Add tomatoes, tomato sauce, spices and seasonings. Simmer for 30 minutes, or until liquid has been mostly absorbed.
  2. Preheat Oven to 340° F.
  3. If using, sprinkle bread crumbs into an 8”x8” inch baking pan. Place layer of noodles in the baking pan; then add half the thin cream sauce. Add meat mixture. Sprinkle with ½ cup grated cheese. Cover with remaining thin cream sauce. Spread thick cream sauce over the top and sprinkle it with remaining ½ cup cheese. Bake for 1 hour, or until golden brown and delicious. Let stand for 20 minutes to “set”, and then cut in portions (Note that you cannot cut the Pastitsio easily unless you let it stand for at least 20 minutes).
  4. Serves 6
  5. Counts include with/without crumbs made from Carbalose. I have included them in the recipe as they are authentic to the dish.
  6. 6 Servings/Bread Crumbs
  7. 757 Calories, 25.0g Protein, 66.7g Fat, 14.2g Carbs, 2.7g Fiber, 11.5 Net Carbs
  8. 6 Servings/Without Bread Crumbs
  9. 719 Calories, 21.0g Protein, 64.7g Fat, 13.2g Carbs, 2.1g Fiber, 11.1g Net Carbs
Notes
  1. Believe it or not this is a keto recipe at 79-81% fat.
  2. Dish can be prepared a day in advance, adding the thick cream sauce just before baking. If you decide to make this a two day affair bring it to room temperature before putting it in the oven. Leftovers can be portioned and frozen.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Boning Chicken Thighs

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Boning Chicken Thighs or as I like to call them, Chicken Thigh Jewels. There has been a lot of questions regarding chicken (when you can get it) and this is just a little ditty post about how to keep the skin on with the bones out of a chicken thigh. There is not much to it and you get the advantage of the fabulous dark meat of a chicken coupled with the wonderfulness of crunchy skin. No recipe, just a-how to with links and pictures to some of my recipes using boned thighs. Now’s here another thing: if you know your butcher which is great way to get favors once in a while, they can and will bone them for you. Developing a relationship with your butcher is a terrific way to 1.) Meet someone new,  2.) Glean information about meats of all kinds that you may be interested in, and 3.) They may have all kinds of other recipes, techniques, etc. that you may have not thought of on your own. (Yet). So let’s start boning chicken thighs.

1.) Lay out all thighs skin side down on the butcher paper it comes wrapped in. 2.) With a small sharp knife follow the curve down the center of the bone. 3.) Grab the hip socket bone and carefully begin to slowly scrape the meat in a downward motion away from the bone going around and around until you have have gotten to the bottom. 4.) You will encounter ligaments holding the muscles to the bones-just cut them. 5.) Making sure to hold the bottom of the femur, cut around the bottom making sure to cut the small cartilage bone away. Ta Da. Finished. If you somehow leave a chunk of muscle on the bone, just scrape it off and stick it inside the thigh cause nobody will be any-the-wiser. With the skin side down, cupped in the palm of your hand put them together and shape like an egg.

Boning Chicken ThighsBoning Chicken ThighsBoning Chicken Thighs

Boning Chicken ThighsBoning Chicken ThighsNow for some ways to use these little “Chicken Thigh Jewels” in some of my chicken thigh recipes and for you to use your own creative abilities. Put your sauces under ’em, over ’em, or beside ’em. There may be days (or recipes) when you want an easier meal or just want them flattened and if that’s the case then just leave them open to cook. I have found it easier to mostly cook them in a 400°-425° oven for about 40-45 minutes, but that’s just me. I also like to leave ’em on a plate in the fridge overnight, uncovered, which will give them a head start to give them crispier skin.

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 Thigh Jewels
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Ingredients
  1. Chicken Thighs
Instructions
  1. See Above or Individual Recipes
  2. 1 Thigh
  3. 189 Calories, 18.9g Protein, 11.7g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net
Notes
  1. Chicken thighs have no Carbs and no Fiber so you can eat as many as you want.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Glass Skin Chicken

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Keto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin Chicken. This chicken has got to have the crispiest skin ever, if done correctly will crack like glass, and with only 6 ingredients is one of my easiest to make. Yes, lots of good fats. I have also included pictures of boning a chicken thigh and leaving on the skin just in case you don’t know this little trick.

I discovered this recipe on a site called Splash of Keto. (I followed her on Twitter), I have recommended some of her recipes and retweeted several of them and have never gotten any acknowledgment but she was relatively new at the time and of course was going to give her any benefit of the doubt. I am not the most adept person on social media myself so… She calls her dish Salt & Vinegar Chicken but I like the name Keto Glass Skin Chicken because it pretty well describes the way the chicken skin turns out. If you take a knife or fork and tap it, should sound and crack like glass. I have changed the ratios a little and upped the temperature quite a bit but it is essentially the same.

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.

Glass Skin Chicken
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Ingredients
  1. 4 Large Bone-In Skin On Chicken Thighs
  2. ½ C Apple Cider Vinegar
  3. 3 T Melted Butter
  4. 2 t Salt
  5. ¼ t Garlic Powder
  6. ¼ t Onion Powder
Instructions
  1. Mix all sauce ingredients well.
  2. Preheat oven to 425°
  3. In a shallow glass baking dish spoon about ¼-⅓ of marinade in bottom.
  4. Arrange thighs skin side down, making sure you have room between each piece.
  5. Reserve rest of marinade.
  6. Marinate for 30-45 minutes, turn skin side up and now marinate for 10-15 minutes.
  7. Cook 40-45 minutes or until skin is crispy, crispy, crispy.
  8. Add all pan drippings to reserved marinade and serve in individual ramekins for dipping.
  9. 4 Servings
  10. 316 Calories, 25.0g Protein, 22.0g Fat, 3.8g Carbs, 0.1g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vietnamese Shaking Beef

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Keto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking Beef. You are going to see this most often served atop a salad and if that’s what you want then by all means do it and it’s what I did the first time I made it. If presented with just meat I would choose just meat every time. The Vietnamese do not eat as much meat as we do, opting instead for more vegetables & rice. My friend David Diamond @LDLSkeptic told me not to forget meats in 2023 so this keto Vietnamese shaking beef is for you David.

 

 

 

 

 

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.

Vietnamese Shaking Beef
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Ingredients
  1. 1½ Lbs Steak
  2. ½ C 1" Sliced Green Onions
  3. 2 T Garlic Paste***
  4. 2 T Allulose
  5. 2 T Tamari
  6. 1 T Fish Sauce
  7. 2 Limes (Divided)
  8. 1-2 T Olive Oil
  9. 2 T Butter
  10. 1 t Maggi Sauce (Optional and Only If You Have It)
  11. ¼ C Cilantro (Garnish)
Instructions
  1. Put Sweetener, garlic, tamari, fish sauce and juice of 1 lime into a plastic zip bag.
  2. Cut beef into ¾”-1” pieces, add to bag, and massage until completely coated.
  3. Add sliced green onions to bag.
  4. Marinate for about an hour.
  5. Heat 1 T olive oil to hot, add ½ the beef and cooking quickly, brown all sides. Set aside.
  6. Repeat with second ½.
  7. Add all left-over marinade, Maggi Seasoning if you have it, and return beef to pan just to heat quickly.
  8. Swirl in 2 T butter 1 T at a time.
  9. Garnish with chopped cilantro and wedge of 2nd lime.
  10. 6 Servings
  11. 391 Calories, 63.1g Protein, 12.0g Fat, 4.7g Carbs, 1.1g Fiber, 3.6g Net Carbs
Notes
  1. Since good tender meat has gotten so expensive, I am now using the little known hanger steak. For me, it is the right size to make bigger chunks of beef as I like my meat on the rather rare side.
  2. Also good with paper thin slices of purple onion garnishing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Eggplant Parmesan

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Keto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant Parmesan. This recipe is for two-three people so all you need to do is double it for four or…buy a really large eggplant. (Not Recommended) The idea may be to look at your finished fried slices to determine the number of people you can serve. You will need 8 slices total for two and if you have a child to help you eat this then you can stack three slices instead of four and the two left over for a smaller appetite. I found 3 Mini Rolls (formerly lost) in my freezer which is why you see them on my plate. I know there are many, many recipes for low carb eggplant Parmesan, this is just my own easy way to make it. This is keto eggplant Parmesan because it has enough cheese (fat) in it to choke a dog.

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.

Eggplant Parmesan
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Ingredients
  1. 1 Medium Eggplant
  2. 1 Whole Beaten Egg
  3. 1 Small Can Crushed Tomatoes
  4. 1 t Garlic Paste
  5. ½ t Salt
  6. ¾ C Parmesan Cheese
  7. ½ C Olive Oil
  8. 4 Slices Provolone Cheese
  9. 2 Oz Shredded Mozzarella Cheese
  10. Basil As Garnish
Eggplant
  1. Slice eggplant into ½” rounds.
  2. Dip into well beaten egg.
  3. Dredge in Parmesan cheese, shaking off any excess.
  4. Fry on medium-low in olive oil until golden brown.
  5. Flip & repeat. Save any left-over cheese to put on top.
Sauce
  1. Heat tomatoes
  2. Add salt & garlic paste.
Assembly
  1. Put a small amount of sauce in baking dish
  2. Lay down 1 piece of eggplant sprinkle with mozzarella, cover with slice of provolone, more sauce, and repeat finishing with cheese & topping with left-over Parmesan.
  3. Bake at 375° until cheeses are melted and topping is browned a little.
  4. 2-3 Servings
  5. 413 Calories, 21.1g Protein, 32.5g Fat, 13.3g Carbs, 6.0g Fiber, 7.3g Net Carbs
Notes
  1. You should have a bit of left-over Parmesan from the dredging process to sprinkle on top of final assembly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Hearts

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Low Carb Chicken HeartsLow Carb Chicken HeartsLow Carb Chicken Hearts. Don’t ask why but I have always loved chicken hearts. They are super easy to fix and because of the their high fat content, they are naturally very high in the satiety category. I happen to pretty much like most (but not all) organ meats and low carb chicken hearts is one of them. As a kid my mom always fried the WHOLE chicken which meant the heart, gizzard, and liver and I guess that is probably the reason I have always loved them. I don’t eat gizzards but my Chicken Liver Paté is utterly to die for.

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 Hearts
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Ingredients
  1. 1-1¼ Lbs Chicken Hearts Room Temperature
  2. 1 Small Onion
  3. ¾ Lb Mushrooms
  4. 3 T Butter
  5. ½ t Salt
  6. ½ t Garlic Powder
  7. ½ t Paprika
  8. ½ Ground Cumin
  9. ¼ t Pepper
  10. ¼ C Minced Green Onion Tops Or Chives (Garnish)
Instructions
  1. Slice and sauté mushrooms in 2 T butter.
  2. Cut onion to medium dice and cook to translucent in last 1 T butter.
  3. Add all spices.
  4. Slice chicken hearts in half and add to onions & mushrooms.
  5. Cover, cook, & finish hearts about 5-7 minutes and it shouldn’t take too long.
  6. It should make its own sauce as the hearts have lots of fat.
  7. 4 Servings
  8. 284 Calories, 21.0g Protein, 19.4g Fat, 7.2g Carbs, 1.9g Fiber, 5.3g Net Carbs
Notes
  1. I didn’t do it (I didn’t think of it) but I believe serving this with a dollop of sour cream might greatly enhance it.
  2. You do not have to slice hearts in half, just doing it to keep them from spitting.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Chicken Vindaloo

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Low Carb Chicken VindalooLow Carb Chicken VindalooLow Carb Chicken VindalooLow Carb Chicken VindalooChicken Vindaloo. About 6 months ago I walked out to get my mail and there was a package delivered by Uber Eats or some such company and since I have never ordered take-out food from anyone, I knew it wasn’t for me. I called the restaurant to let them know there had been a mistake and they told me to throw it away. But…before I did, I thought I wanted to taste it. It was Chicken Vindaloo, which I had never had, and Oh Boy was it spicy, spicy hot. Now I love spicy food as much as the next guy but this was truly over-the-moon hot and because it was so hot, I forgot about it.

So, I was watching Christopher Kimble on Milk StreetTV a couple of weeks ago and he did a recipe for Chicken Vindaloo. I immediately realized I could eat it so I went about making it for myself. Well, let me tell you, it is fantastic and you can make it as spicy (or not) as you want to. Yes, I took out the brown sugar but that’s about it and here ya go…my version of low carb chicken vindaloo.

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 Vindaloo
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Ingredients
  1. 2 Lbs Boneless Skinless Chicken Thighs & Cut Into 3 Pieces Each
  2. ¼ C + 2 T White Vinegar, Divided
  3. 4 T Garlic Paste
  4. 3 T Water
  5. 2 T Paprika
  6. 2 T Allulose
  7. 1 T Ground Turmeric
  8. 1 t Cumin Powder
  9. 1 t Ginger Powder
  10. 1 t Cayenne Pepper
  11. ¼ t Cinnamon
  12. ¼ t Salt
  13. ¼ t Black Pepper
  14. ⅛ t Ground Cloves
  15. 2 T Olive Oil
  16. ¼ C Pickled Jalapeño Peppers As Garnish
  17. ¼ C Fresh Cilantro, As Garnish
Instructions
  1. Cut chicken thighs into 3 pieces each & bring to room temperature.
  2. With a large wooden spoon mix all dry ingredients in metal mixing bowl then add ¼ C white vinegar, garlic, 1 T water and mix to a paste.
  3. Add chicken and mix well.
  4. I would suggest NOT using your hands unless you care about yellow fingers from the turmeric.
  5. Allow to sit for 20 minutes.
  6. Put olive oil in a large pan (Dutch Oven) and bring to shimmering. Lay in chicken pieces, allowing it to cook until they easily release from bottom.
  7. Turn, add 2 T rest of vinegar and additional 2 T water, cover and cook until sauce thickens just a bit and chicken is finished. You may add additional vinegar/water if wanted/needed. Just depends on how much sauce you want.
  8. Spoon sauce over chicken.
  9. Serve topped with cilantro and pickled jalapenos.
  10. 6 Servings
  11. 542 Calories, 67.4g Protein, 25.1g Fat, 9.2g Carbs, 3.0g Fiber, 6.2g Net Carbs
Notes
  1. For spicier Vindaloo add additional jalapenos and another ¼ t cayenne pepper.
  2. Vindaloo is traditionally served with rice and I used my own Cauliflower Grits.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Bunless Philly Cheesesteak

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Keto Bunless Philly CheesesteakKeto Bunless Philly CheesesteakKeto Bunless Philly Cheesesteak. I’m not sure but I may have had only one or two of these is my whole life and the reason is probably because I don’t particularly like green peppers. Well, I have been an adult for a long time now and guess what, I fixed this for myself only using yellow and red peppers and it was terrific. Now if you like green peppers then for sure go for it and I’m here to tell you it’s the herbs and spices that make this so good and…if you have your own favorite mix then go with that too. The meat I used was very thinly sliced top round roast and you can use the best meat you see fit to use. If you can buy it already sliced all the better. I rolled it, stuck it in the freezer and then sliced it again and this is the same meat cut I use for Beef Rouladen and Beef Stroganoff. You may wish to use your own Dry Italian Herbs and I have a sugar-free recipe too. I think you’ll find this keto bunless Philly Cheesesteak is a winner, winner, beefy dinner.

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.

Bunless Philly Cheesesteak Sandwich
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Ingredients
  1. 1-1¼ Lb Good Quality Beef
  2. 1½ t Italian Seasoning
  3. ½ t Salt
  4. ½ t Pepper
  5. ½ t Paprika
  6. ½ t Garlic Powder
  7. ½ t Onion Powder
  8. ¼ t Chipotle Powder
  9. ¼ t Lawry’s Salt
  10. 3 T Olive Oil
  11. 1 Slivered Bell Pepper
  12. ¾ C Mushrooms
  13. ½ Slivered Onion
  14. 8 Slices Provolone Cheese
  15. Drizzled Olive Oil
Instructions
  1. Cut strips of meat. (See Notes)
  2. Mix all herbs & spices reserving ½ t & set rest aside.
  3. Sliver onions and sauté in 1 T olive oil. Set aside.
  4. Sliver mushrooms and peppers and sauté in olive oil adding in ½ the spice mixture. Set Aside.
  5. Quickly sauté meat strips, adding in last ½ spices.
  6. Add mushroom & peppers to heat and plate, quickly adding 2 slices cheese on top.
  7. Sprinkle with ½ t of spice mixture.
  8. Drizzle with olive oil.
  9. If you need to melt the cheese stick it under the broiler for 30-45 seconds.
  10. 4 Servings
  11. 610 Calories, 57.7g Protein, 39.1g Fat, 7.7g Carbs, 1.5g Fiber, 6.2g Net Carbs
Notes
  1. A flatiron steak is also a great piece of meat to use for this dish and it should be about the right size. Best to semi-freeze it, cut into very thin pieces and then cut into strips.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Spiedini

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Keto Chicken SpiediniKeto Chicken SpiediniKeto Chicken Spiedini and what a terrific way to enjoy chicken. Easy, easy recipe with lots of kudos, oohs, awes, & praise from your family or dinner guests and…what a great way to worm Ground Pork Rinds instead of bread crumbs into your food. Keto Chicken Spiedini is super lemony and we all know how well lemon goes with chicken. It is traditionally served with a pasta and the first time I ate mine with Spaghetti Squash…with much relish I might say and yes, I ended up eating both the smaller skewers. The second picture is shown with Cauliflower Grits and was more than equally as good. Despite the list of ingredients, these go very quickly with lots of in-between waiting time. If you feel lazy and don’t want to go to the trouble, you can leave them whole and just fry them in butter.

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 Spiedini
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Ingredients
  1. 2½-3 Lbs. Chicken Thighs
  2. Salt To Sprinkle On Cubed Chicken
Marinade
  1. ⅓ C Olive Oil
  2. ¼ C White Wine
  3. 2 t Garlic Paste***
  4. 1 T Lemon Zest
  5. 1 T Lemon Juice
Crumb Dredge
  1. 1 C Parmesan Cheese
  2. 1 C Ground Pork Rinds***
  3. 1 T Dried Oregano
  4. 1 T Dried Parsley
  5. ¼ t Salt
  6. ¼ Pepper
  7. ¼ Paprika
  8. ¼ Cumin
  9. ¼ Chipotle Powder
Drizzle
  1. 6 T Melted Butter
  2. 1 T Dried Parsley
  3. 1 T Lemon Zest
  4. 1 T Lemon Juice
  5. 2 t Garlic Paste
  6. 6-10" Or 12-6" Wooden Skewers
Instructions
  1. Cut each thigh into 6 cubes. (See Notes)
  2. Put cut chicken in a large bowl, lightly sprinkle with salt on all and allow to sit about 30-45 minutes.
  3. In small bowl mix all marinade ingredients. (Set Aside)
  4. Add marinade (don’t rinse the salted chicken) making sure chicken cubes are well coated. Again allow to sit another 30-45 minutes.
  5. When Ready, preheat oven to 350°-360°.
  6. While waiting for chicken to marinate, make and mix the crumb dredge, and put on large platter for dredging.
  7. Skewer 10-12 pieces of chicken per person.
  8. When ready, dredge each skewer into the crumb mix. Make sure you cover them well with it.
  9. Place the skewers on a sheet pan lined with foil and bake 25-28 minutes. They will not stick.
  10. Be sure to leave space between each skewer when baking.
  11. If crumbs begin to brown too much, cover lightly with foil the last 5-10 minutes or so.
  12. Make drizzle while chicken in baking.
  13. Plate and drizzle with...drizzle.
  14. 6 Servings
  15. 661 Calories, 68.6g Protein, 40.7g Fat, 2.2g Carbs, 0.6g Fiber, 1.2g Net Carbs
Notes
  1. There are natural ways to cut a thigh by dividing the smaller side from the larger side then cutting the smaller into 2 pieces and the larger into 4 pieces. This is approximate and you should cut appropriately. You just don’t want the pieces too large. About 1½” pieces should work and you should get 6 cubes from each thigh. For judgement I figured about 2 thighs per person or for 1-10" skewer.
  2. I used 6” skewers, I also have 10”, and they are what I would use next time. I ate both of them.
  3. I have never washed chicken and I suggest you never wash yours either.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Stuffed Chicken Boats

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Keto Stuffed Chicken BoatsKeto Stuffed Chicken BoatsKeto Stuffed Chicken BoatsKeto Stuffed Chicken Boats. I have made and stuffed chicken breasts before but never like this. Usually you have to slice the breast from the side to make a pocket, the tenderloin tends to fall off and…what a mess, but not these pretty puppies. The opening is made in the top hence the name keto stuffed chicken boats cause/and…that’s exactly what they look like. The addition of a few cherry tomatoes are perfect with it as the flavors go so well together and also take the same amount of time to cook.

They are very easy to put together and cook, that foil is what sets and keeps the boats upright and…because of the way they are cooked, they stay exceptionally moist. I first made and tested one but only took a few pics and didn’t measure my ingredients so I had to make it again and awe, had to eat one again too. Chicken breasts as you probably know have become ridiculously large and can top out the scales at 13-14 ounces. If you can get smaller ones then great and good luck so if you end up with larger breasts then they should be cut in half and shared with a hungry buddy.

A little secret here and I’m not kidding. I dropped the already cooked danged thing on the floor but luckily it was still stuffed with the foil still in it and it held together beautifully and yep… I ate it. This keto stuffed chicken boats recipe will serve two people so two breasts will feed four hungry people.

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.

Stuffed Chicken Boats
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Ingredients
  1. 2 Large Chicken Breasts/Tenderloin Attached Room Temperature
  2. 6 Oz Softened Cream Cheese
  3. ¼-⅓ C Squeezed Chopped Spinach
  4. 2 T Lemon Juice (Optional But Delicious)
  5. 3 Oz Shredded Mozzarella Cheese
  6. 3 T Parmesan Cheese + More Later
  7. ¼ t Salt +
  8. ¼ t Pepper +
  9. ¼ t Paprika Or More As Needed
  10. 2 T Butter +
  11. 4 Lemon Wedges As Garnish
Instructions
  1. Preheat oven to 350°.
  2. Mix cream cheese, spinach, ½ Parmesan cheese, ½ mozzarella cheese, lemon juice and S&P making sure it is mixed well.
  3. Melt butter in sauce pan large enough to fit both breasts.
  4. With a sharp knife cut a slit about ½ way down the top center of chicken.
  5. Now with you knife at a 45° angle and starting from the original cut, slice into and down each side making your pocket.
  6. Take two pieces of foil and shape them the size of your opening and stuff it inside and making sure the top is flat to the chicken top.
  7. Turn over to the bottom, sprinkle with salt, pepper & paprika. Turn and repeat on the top.
  8. Melt butter in sauce pan large enough to fit both breasts.
  9. Starting with bottom down, sauté in butter until nicely browned, turn and repeat with top. (About 5-6 minutes per side).
  10. Set on counter, take out foil and stuff.
  11. Smear butter in glass baking dish, placing breasts on top, and bake 16-18 minutes.
  12. If serving small tomatoes put them in your baking dish now.
  13. Remove from oven, sprinkle with last of mozzarella & Parmesan cheese, return to oven for 5-6 minutes or until just beginning to ever so lightly brown.
  14. Split breasts lengthwise to serve two people and plate shown is for two.
  15. 4 Servings
  16. 391 Calories, 31.9g Protein, 27.6g Fat, 3.6g Carbs, 0.9g Fiber, 2.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp & Sausage Jambalaya

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Low Carb Shrimp & Sausage JambalayaLow Carb Shrimp & Sausage Jambalaya.

Goodbye, Joe, me gotta go, me oh my oh.

Me gotta go, pole the pirogue down the bayou.

Jambalaya and a crawfish pie and filé gumbo,

Son of a gun, we’ll have big fun on the bayou.

A few of the words from the famous song and this is my rendition of a really good low carb Shrimp & Smoked Sausage Jambalaya.  You will absolutely need a recipe of Cauliflower Grits as it is part of the recipe that makes this low carb shrimp & smoked sausage jambalaya.  To tell you the truth, I no longer mash cauliflower.  I much prefer the grits as they do not “weep” after freezing and have nearly zero liquid in them.  They truly are the consistency of grits and I am hoping after you make them you will agree and you will see lots of associated recipes listed there.

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.

Shrimp & Sausage Jambalaya
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Ingredients
  1. 12-16 Oz Smoked Sausage (Andouille Is Best)
  2. 12-16 Shrimp Or About ½ Lb (More Is Always Better)
  3. ¼ C Olive Oil (I Use Lard)
  4. 1 Medium Onion Diced Small
  5. 1 C Chopped Green Peppers Diced Small (I Used Red)
  6. 2 Stalks Celery Diced Small
  7. 2 t Crushed Garlic
  8. 1½ Cans Diced Tomatoes
  9. 1 C Water + More If Needed
  10. 1 T Creole Seasoning (Your Favorite)
  11. 2 T Chicken Base
  12. 1-2 t Filé Gumbo (Not Necessary But Has A Subtle Sassafras Flavor & Helps Thicken)
  13. ¼ C Finely Sliced Green Onions
  14. 2 C Cauliflower Grits
  15. Salt & Pepper As Needed But Taste First
Instructions
  1. Cut shrimp into 3-4 equal segments and slice or chunk sausage.
  2. Sauté sausage in dry pan until browned and set aside.
  3. Add oil to medium low pan then add onion, peppers, celery, and cook until veggies are softened.
  4. Add garlic & Creole seasoning and cook additional minute.
  5. Add diced tomatoes, water, & chicken base and simmer about ten minutes.
  6. Add back sausage and shrimp and cook until shrimp is finished or about 5-6 minutes.
  7. Taste and correct any seasonings.
  8. Take off heat, stir in filé gumbo, and let rest a minute or two.
  9. In large bowl place warmed grits in center and ladle jambalaya around them drizzling a bit of sauce on them.
  10. Sprinkle green onions on.
  11. 4 Servings
  12. 466 Calories, 29.5g Protein, 29.2g Fat, 15.4g Carbs, 5.8g Fiber, 9.6g Net Carbs
Notes
  1. Cauliflower Grits are included in the nutritionals.
  2. Good luck finding a sugar free sausage. Even the Andoille I use and get from Louisiana has 2g carb per 4 oz. but it’s way better than most. Be careful as a lot of smoked sausages even have corn syrup in them.
  3. If you want your Jambalaya a bit spicier add ½ t cayenne or hot sauce of choice and I like chipotle powder.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sweet Lime Shrimp

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Keto Sweet Lime ShrimpKeto Sweet Lime Shrimp. Do you like easy? Do you like shrimp? Do you like butter? Do you like lime? If you answered yes to these questions this recipe may be for you. I have garnished mine the way I like it and you will do the same. Served it over Cauliflower Grits and again you will do it as you wish. I use a LOT of cauliflower grits and rest assured they are not just plain old riced cauliflower. One good sized head should give you about 6-½ C servings which freeze well for later use. I make 2 heads at a time to freeze.

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.

Sweet Lime Shrimp
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Ingredients
  1. 1¼-1½ Lbs Peeled Shrimp (Room Temperature)
  2. 8 T Butter (Divided)
  3. 1 Medium Shallot Sliced Very Thinly
  4. 1 T Garlic Paste***
  5. 1½ t Chili Powder
  6. ½ t Paprika
  7. ⅓ C Water
  8. 1 t Chicken Paste***
  9. ¼ t Salt
  10. ¼ T Freshly Ground Pepper
  11. 3 T Allulose
  12. 3 T Chopped Cilantro (Divided)
  13. 1 T Lime Juice
  14. 2 t Lime Zest
Instructions
  1. Add 5 T butter to large sauté pan set to medium high.
  2. Add shrimp, sauté for 1-2 minutes, turn and sauté for another minute or so. Remove from pan and set aside.
  3. Reduce heat to medium, add shallots, cook until translucent, add garlic paste & sauté for about one minute.
  4. Add chili powder & paprika, sauté for another minute.
  5. Add water, (or chicken stock), allulose lime juice & zest, salt & pepper.
  6. Add back shrimp to heat.
  7. Add 2 T cilantro, stir and remove from heat.
  8. Swirl in last 3 T butter 1 T at a time.
  9. Sprinkle with last 1 T cilantro.
  10. 4 Servings
  11. 388 Calories, 29.5g Protein, 27.5g Fat, 5.1g Carbs, 0.3g Fiber, 4.8g Net Carbs
Notes
  1. Best to have all ingredients cut & chopped as this dish is very quickly made.
  2. If more sweetness is desired add 1 T additional allulose.
  3. Really like lime? Add more to taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/