Category Archives: Entrées

Low Carb Crab Stuffed Sole Packages

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Low Carb Crab Stuffed Sole PackagesLow Carb Crab Stuffed Sole PackagesLow Carb Crab Stuffed Sole Packages. OK, so a couple of weeks ago I did a recipe for Crab Stuffed Shrimp/Béarnaise Sauce and since there are not many people in my little family I still had leftovers of everything.  Already thinking ahead, I bought four filets of sole and made this the next evening. Once you have the crab stuffing it is even easier to make the sole because there is no shrimp peeling. Again you will need the recipe for Sauce Béarnaise to complete the dish.  As you look at the pictures it’s pretty easy to see these make nice little low carb crab stuffed sole packages to wow dinner guests.

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.

Crab Stuffed Sole Packages
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Ingredients
  1. 12 Sole Filets 6 Shorter 6 A Little Longer
  2. ¾ Lb Crabmeat
  3. ¼ C Sour Cream
  4. 3 T Melted Butter (Divided)
  5. 3 T Grated Onion
  6. ½ t Dried Tarragon
  7. ¼ t Dried Thyme
  8. ¼ t Salt
  9. ¼ t Pepper
Instructions
  1. Gently mix all ingredients with 1T butter except filets.
  2. Divide into 6 portions
  3. Lay down 6 longer filets and cross each with smaller filets.
  4. Put crab mix into center.
  5. Bring two shorter sides to cover crab and then complete package crossing the longer sides.
  6. Heat 2 T butter. Putting crossed sides down, saute until gently browned, turn and cook top.
  7. Plate with crossed side down and top with béarnaise sauce.
  8. 6 Servings
  9. 221 Calories, 13.0g Protein, 18.2g Fat, 1.2g Carbs, .1g Fiber, 1.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken In Buttery Vinegar

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Low Carb Chicken In Buttery VinegarLow Carb Chicken In Buttery Vinegar. Interesting story here.  I first made chicken in buttery vinegar somewhere in about 1993.  Back then it was with turkey medallions but my recipe is the same otherwise.  I made it over and over because not only was it fantastic, it was also very easy.  The only recipe I was able to find was Saveur Magazine’s Grilled Turkey With Cracked Pepper, Caramelized Onion, & Vinegar who gave credit to chef Mary Sue Milliken of the TV program Two Hot Tamales fame and who can remember everything?  I may have seen their recipe on their show.  I would never question the origins of this recipe and I am putting it up because it is so good.  I am subbing chicken for turkey and of course if you want to use turkey-go for it.  The cool thing is, I wasn’t thinking about low carb well over 20 years ago but sometimes…I was eating that way and low carb chicken in buttery vinegar is a good example.

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.

Sautéed Chicken In Buttery Vinegar
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Ingredients
  1. 6 Large Boneless Chicken Thighs (Pounded To Flatten)
  2. 2 T Olive Oil
  3. 8 T Cold Butter Divided
  4. 2 Medium Onions Thinly Slivered
  5. 1½ C Water
  6. 1 C White Vinegar
  7. 2 t Chicken Base
  8. Fresh Cracked Pepper
Instructions
  1. Put olive oil in skillet over medium heat, add onions and cook until beginning to turn golden brown.
  2. Add vinegar, bring to a boil, & reduce by half. You should end up with something like an oniony sludge.
  3. Add water and chicken base & reduce a bit more.
  4. Remove from heat and 1 T at a time, swirl in 6 T butter until sauce has thickened.
  5. Add lots of cracked pepper.
  6. Meanwhile in a large skillet heat 2 T butter to nearly brown and quickly sauté chicken.
  7. Plate, spoon sauce over chicken and yes, add more cracked pepper.
  8. 6 Servings
  9. 371 Calories, 39.5g Protein, 22.0g Fat, 3.7g Carbs, .7g Fiber, 3.0g Net Carbs
Notes
  1. You may easily substitute chicken breast medallions but in my opinion, dark meat is much better than white.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Stuffed Shrimp

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Low Carb Crab Stuffed ShrimpLow Carb Crab Stuffed ShrimpKeto Crab Stuffed Shrimp. OK  so this just came to me in a flash.  I was fixing Stuffed Shrimp which is certainly lowcarb and fabulous when it dawned on me:  Why not take the same ingredients in the stuffing, omit the Carbalose Flour Bread crumbs and use crab meat to do this keto Crab Stuffed Shrimp with Béarnaise Sauce instead.  Oh Lordy, I love flashbulb moments and this was one of them. Low Carb Crab Stuffed ShrimpI had just purchased & picked a fresh dungeness crab and had lots left over after making Veal Oscar (Also See Steak Oscar) so…I experimented.  I also already had leftover Sauce Béarnaise from the same Oscar so testing this was a piece of cake. I don’t know what to say except this is unbelievable.  This may be my all time company-for-dinner recipe and the great thing…it is so easy. Guaranteed to WOW friends and family.

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.

Crab Stuffed Shrimp/Béarnaise Sauce
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Ingredients
  1. 16 Large Shrimp
  2. ¾ Lb Crabmeat
  3. ¼ C Sour Cream
  4. 3 T Melted Butter (Divided)
  5. 3 T Grated Onion
  6. ½ t Dried Tarragon
  7. ¼ t Dried Thyme
  8. ¼ t Salt
  9. ¼ t Pepper
Instructions
  1. Preheat oven to 350°
  2. Smear 1 T butter on foiled lined sheet pan.
  3. Peel shrimp carefully, trying to keep tail meat intact, make a little circle of each shrimp, and place each on sheet pan.
  4. Gently mix rest of ingredients.
  5. Divide into sixteen portions which should be about 1 T each and top each shrimp.
  6. Bake 10-15 minutes, plate and top each shrimp with béarnaise sauce
  7. 4 Servings
  8. 326 Calories, 42.6g Protein, 15.9g Fat, 3.3g Carbs, .1g Fiber, 3.2g Net Carbs
Notes
  1. Nutritionals do not include béarnaise sauce which are really additional fat grams.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Nachos

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Low Carb Chicken NachosLow Carb Chicken Nachos.  OK, the thought of Chicken Nachos just makes my mouth water but since I can’t eat regular tortilla chips anymore this is how I do it now.  You can either make my Carbalose Flour Tortillas chips or…use everything listed in the recipe below, forget the tortilla chips and cover red, yellow, and orange pepper chips or…you can even forget the pepper chips and eat it with a fork.  Chips are only used as a conveyance mechanism anyway and with the invention of the fork you don’t need chips.  I am using pulled chicken as my base but certainly Pulled Pork  would work and so would ground beef.  I like pulled meats because they have so much more SURFACE AREA and the cheese sauce can get into more of those nooks & crannies. So have a good time with this and top it as you wish. These low carb chicken nachos are really keto, just don’t tell anyone.

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 Nachos
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Ingredients
  1. Queso
  2. 1 C Heavy Cream
  3. ½ C Salsa (Your Choice-I Use Pace Picante Or Fresh Tomatoes)
  4. ¾ t Paprika
  5. ¼ t Chipotle Powder
  6. 8 Oz Cheddar Cheese Or Cheese Of Choice
  7. Meat From One Pulled Chicken
  8. 1 C Diced Tomatoes
  9. ½ C Minced Onions
  10. ½ C Chopped Pickled Jalapeno Peppers
  11. ½ C Sour Cream
  12. ¼ C Green Onion Tops
  13. 1 C Guacamole
Instructions
  1. Queso
  2. Begin heating cream and reduce slightly.
  3. Add rest of ingredients down to cheese and reduce slightly again.
  4. Remove from heat, add cheese and stir until melted.
  5. Plate
  6. Chicken on plate and drizzled with queso.
  7. Sprinkle with onions, tomatoes and jalapenos.
  8. Top each plate with 2 T. sour cream, ¼ C guacamole and sprinkle with green onions.
  9. 6 Servings
  10. 485 Calories, 29.8g Protein, 46.6g Fat, 7.4g Carbs 2.8g Fiber 4.6g Net Carbs
  11. 4 Servings
  12. 728 Calories, 44.6g Protein, 69.9g Fat, 11.2g Carbs 4.2g Fiber 7.0g Net Carbs
Notes
  1. If you don't have an avocado to make guacamole or you don't want to make your own, I have seen it ready-made in the grocery store.
  2. Nutritional info includes all ingredients.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken a’la Marsala

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Low Carb Chicken a'la MarsalaLow Carb Chicken a'la MarsalaLow Carb Chicken a’la Marsala is another one of those cold winter night comfort foods.  It is very easy to make assuming you have DRY Marsala wine on hand and if you don’t…you should.  Do not use sweet Marsala or you’ll be sorry.  This is traditionally made with either veal (fantastic) or boneless skinless chicken breasts which of course is great but I actually like to make mine with thigh meat because I think they taste better and are much juicier than a white meat breast.  Just my opinion. Normally the chicken breasts are cut in half and then in half again and pounded into medallions so if you are using breasts then do this.  If using thighs pound them as flatly as you can and cut each one in half (there is a kind of natural center) to use as your medallions.  If using Pancetta or bacon reserve the fat to use for sautéing.

A little truth telling here.  I de-boned my own chicken thighs so of course I left the skin on and…I also used duck fat as my fat of choice.  I believe duck fat is the more heavenly cousin of chicken fat.  Don’t know if you can tell from the picture but I used Pancetta because I pretty much have it in the freezer at all times and of course it produces it’s own fat too. Pretty much any way you make any low carb chicken a’la marsala is…going to be good as it is a very forgiving recipe.

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 a'la Marsala
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Ingredients
  1. 6 Boneless Skinless Chicken Thighs Or 3 Large Breasts
  2. 4 Oz Cooked And Chopped Pancetta, Prosciutto, Or Bacon
  3. 1 Lb Sliced Mushrooms
  4. ½ Medium Slivered Onion
  5. 2 T Olive Oil (Or Reserved Fat From Bacon)
  6. 1 t Crushed Garlic (Optional)
  7. 1 C Dry Marsala Wine (Dry Not Sweet)
  8. ¼ C Heavy Cream (Optional)
  9. ½ C Water
  10. 2 t Chicken Base
  11. ½ t Mustard Powder
  12. 1 t Dried Oregano
  13. 2 T Butter
  14. ¼ C Chopped Parsley (Optional)
  15. Pepper
Instructions
  1. Making sure meat is at room temperature, pound chicken as thinly as you can without tearing it.
  2. Cut each thigh in half or quarter each breast. (12 medallions-3 per serving)
  3. Saute pancetta or bacon.
  4. Add onions to 2 T fat and cook until beginning to caramelize. Set aside.
  5. Saute mushrooms in 2 T olive oil, fat, or some combination of the two. Set aside.
  6. Heat 2 T fat and quickly sauté chicken medallions. Set aside & keep warm.
  7. Add wine to pan and scrape any cruddy buttons from the bottom.
  8. Add garlic, water, chicken base, mustard, oregano, reserved onions & mushrooms and reduce.
  9. If using heavy cream add that too.
  10. If not using cream, swirl in butter 1 T at a time and sauce will thicken.
  11. Top medallions with sauce & grind on pepper.
  12. Garnish with parsley if using.
  13. 4 Servings
  14. 500 Calories, 32.9g Protein, 37.5g Fat, 6.7g Carbs, 0.8g Fiber, 5.9g Net Carbs
Notes
  1. I have included all fat and heavy cream in the nutritionals. If you only use one or the other the calorie count will be less but seriously, who cares?
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Veal Piccata

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Keto Veal PiccataKeto Veal PiccataKeto Veal Piccata is not so unlike a Veal/Pork/Chicken/Schnitzel ala Holstein except the picatta is not dredged in peanut flour or served with an egg on top. Somewhere on this site I said my last veal supply had dried up and to their credit Zupans, here in Portland does carry it so now I can get it as needed and thanks you Zupan’s Market.  Veal is so very expensive and I have never understood why as it didn’t used to be.  I know, it is gotten from (baby male) milk fed calves and a lot of people, for some reason, find this off-putting.  We slaughter all kinds of animals, including baby lambs, and people don’t seem to have a problem with that so why veal?  I don’t know the answer but I do know Keto Veal Piccata is divine eating.  The 1st picture is served with a Vietnamese Shrimp Salad & Fish Sauce Dressing and the 2nd picture shown was served with Caramelized Zucchini and it’s easy to see that I love capers. All this said, you can also use chicken.  We all know Chicken Piccata is good-it’s just not as good as veal.

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.

Veal Piccata
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Ingredients
  1. 1 Lb Scalloped Veal Medallions (About 8 If Possible)
  2. 6 T Butter (Divided)
  3. 2 T Olive Oil
  4. ¼ C White Wine
  5. ¼ C Lemon Juice
  6. ¼ C Water
  7. ½ t Chicken Base
  8. 4 T Capers
  9. Pepper Only If Necessary
Instructions
  1. Add olive oil & 4 T butter to hot saute pan and get your butter browning.
  2. Add veal medallions, sear quickly and plate.
  3. Keeping pan hot add wine, lemon juice, capers, & water and reduce about one third.
  4. Remove pan from heat and add remaining butter 1 T at a time while swirling pan-this will thicken the sauce.
  5. Top medallions with sauce.
  6. 4 Servings
  7. 437 Calories, 32.2g Protein, 33.4g Fat, 2.0g Carbs, .3g Fiber, 1.7g Net Carbs
Notes
  1. Medallions of veal do not take long to sear and if overdone will be tough so don't overdo them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Salmon Cakes & Tartar Sauce

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Low Carb Salmon Cakes & Tartar SauceSalmon Cake & AsparagusLow Carb Salmon Cakes & Tartar Sauce and what better place to put  some spinach, maybe a slice of tomato, an egg, & a side of asparagus with Hollandaise Sauce? If you want to make these plain (and there is nothing plain about them) you might want the recipe for Tartar Sauce

If you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a seafood cake will attest -they fall apart very easily.  I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 & serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8.  They will make life easier and here is a place to get more Ring Molds than you ever thought possible.

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.
Salmon Cakes & Tartar Sauce
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Ingredients
  1. 1 Lb Salmon
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds***
  4. ⅓ C Mayonnaise
  5. ⅓ C Shredded Mozzarella Cheese
  6. ⅓ C Tiny Diced Onions
  7. ⅓ C Thinly Sliced Green Onion Tops
  8. 3 T Lemon Juice
  9. ¼ t Garlic Powder
  10. ½ t Cajun Spice
  11. ½ t Salt
  12. 1½ C Crushed Pork Rinds***
  13. 3 T Butter
Instructions
  1. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, onions, garlic powder, cajun spice, salt, and lemon juice.
  2. Fold in flaked salmon.
  3. Gently form salmon cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  4. If, and I mean if, you have egg rings this is a time to use them.
  5. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  6. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  7. Place salmon cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  8. Serve with tartar sauce and a wedge of lemon.
  9. 4 Servings
  10. 544 Calories, 31.5g Protein, 45.2g Fat 2.9g Carbs, .5g Fiber, 2.4g Net Carbs
  11. 8 Servings
  12. 272 Calories, 15.8g Protein, 22.6g Fat 1.5g Carbs, .3g Fiber, 1.2g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. If you have your own favorite Remoulade then feel free.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Minnesota State Fair Ham Loaf

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Low Carb Minnesota State Fair Ham LoafLow Carb Minnesota State Fair Ham LoafLow Carb Minnesota State Fair Ham Loaf. A little backdrop here.  My husband’s family all hail from St. Paul, MN. and every year their church makes and sells a ton of this ham loaf at the Minnesota State Fair.  I’d hate to show you what they serve on the plate with it, like potatoes, corn, and cornbread and if you are interested here the original recipe with a picture.  It is literally a plateful of carbohydrates.  Hamline United Methodist Church Ham Loaf  Ten or eleven years ago there was a family reunion somewhere in God’s country upper Minnesota and this Minnesota State Fair Ham Loaf was one of the dinners made and at the time I thought is was pretty tasty.  I only made it one other time and then kinda forgot about it.  Well, I don’t eat brown sugar anymore but I do use Allulose and I have adjusted the recipe for low carb Minnesota State Fair Ham Loaf accordingly. The additions of liquid smoke & bacon is mine because I happen to like them.  It is quite easy to make and if you fixed extra sauce I think it might be good drizzled on any number of accompanying vegetables.

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 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.

Minnesota State Fair Ham Loaf
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Ingredients
  1. Ingredients
  2. 2 lb. Ground Ham (Fat Would Be Nice If You Can Get It)
  3. 4 Pieces Ground Bacon (May Be Omitted)
  4. 1 Small Minced Onion
  5. ⅔ C Carbalose Bread Crumbs (May Be Omitted)
  6. ½ C Buttermilk (You May Easily Use Yogurt Or Sour Cream)
  7. 6 T Dijon Mustard (Divided)
  8. 2 t Ground Sage
  9. 2 t Salt
  10. 1 t Curry Powder
  11. 1 t Allspice
  12. 1 t Ginger
  13. 1 t Liquid Smoke
  14. 1 t Pepper
  15. ½ t Ground Cloves
  16. 2 Eggs
  17. 1 C Allulose***
  18. ½ C Apple Cider Vinegar
  19. 1 T Orange Extract (Or More To Taste)
Instructions
  1. Heat oven to 325°.
  2. Put ham, bacon, bread crumbs, 2 T mustard, sage, curry, allspice, ginger, cloves, onion, and salt & pepper in a bowl.
  3. Slightly whisk eggs, add buttermilk & liquid smoke, add to ham and mix until well-combined.
  4. Put into loaf pan and smooth top.
  5. Heat remaining mustard, allulose, vinegar, and orange extract in a small saucepan over medium and whisk until sugar dissolves.
  6. Drizzle about one third of the glaze over ham loaf.
  7. Bake until loaf is cooked through-about 45-50 minutes.
  8. Cool 10 minutes, remove from pan, cut into 8 pieces and plate.
  9. Drizzle with remaining glaze before serving.
  10. 8 Servings
  11. 285 Calories, 28.2g Protein, 16.3g Fat, 6.3g Carbs, 1.3g Fiber, 5.0 Net Carbs
Notes
  1. Using Yogurt or Sour cream in lieu of buttermilk will decrease the net carbs by about ½ of buttermilk.
  2. Bread crumbs are included in nutritionals and omitting them and subbing them with ground pork rinds would reduce the net carb count to nearly nothing and suitable for keto.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Firehouse Fresh Steak Chili

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Low Carb Firehouse Fresh Steak ChiliLow Carb Firehouse Fresh Steak ChiliLow Carb Firehouse Fresh Steak Chili

Low Carb Firehouse Fresh Steak Chili. Seriously, I mean who doesn’t like chili. Everyone has their own way of making it and I do too. Pretty much everything in this is fresh except (yes) the diced/crushed tomatoes and jalapeno peppers.  It is rich, very satisfying and seriously who doesn’t like freshly seared steak?  This recipe is from my restaurant archives. I have made chili with beans and used to consider them healthy but not anymore and not for this recipe.  Instead of beans we are using Pulled Pork and before you lift up your nose think about it…pork is used in all kinds of chili recipes everywhere.  Believe it or not it actually thickens the base.

Partner this low carb firehouse fresh steak chili with some Mexican Cornbread or Keto Pork Rind Wraps and you have yourself one terrific meal.

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.
Firehouse Fresh Steak Chili
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Chili Base
  1. 2 Cans Diced Or Crushed Tomatoes
  2. 2 C Water
  3. ½ Medium Small Diced Onion
  4. 2 T *Chili Powder (I Use A Mild Ancho Or Pablano Powder)
  5. 2 T Minced **Pickled Jalapenos (No Carrots Or Onions)
  6. 2 t Crushed Garlic
  7. 6 Oz Chopped Pulled Pork
  8. ¼ t Chipotle Powder (Depending On Your Heat Tolerance)
  9. 1 t Salt
Toppings
  1. 1½ Lbs ¼” Bite Size Sliced Sirloin Steak (I Actually Used Beef Tenderloin)
  2. 2 T Butter
  3. 12 Oz. Finely Grated Cheddar Cheese (Or Cheese Of Choice)
  4. 1½ C Diced Fresh Tomatoes
  5. ½ Medium Onion Minced
  6. ¾ C Sour Cream
Instructions
  1. Dump all ingredients (except toppings) in large saucepan, cover, and slowly heat to simmer until onions become translucent and sauce begins to thicken just a bit.
  2. You may or may not need to add additional water.
  3. Taste, add salt and/or adjust spices to your liking.
  4. Put skillet on high heat, add 1 T butter until well browned, add ½ steak, and sauté quickly. Repeat.
  5. Alternative cooking for steak if you like rare meat: Cook steak as a whole & then slice.
  6. Put hot chili base in bowls and immediately top with cheese to melt.
  7. Top with fresh tomatoes, onions, 2 T sour cream, & the steak.
  8. Salt steak if wanted.
  9. 6 Servings
  10. 707 Calories, 43.7g Protein, 54.0g Fat, 11.5g Carbs 2.3g Fiber 9.2g Net Carbs
Notes
  1. Make sure your steak is room temperature.
  2. Pulled pork is included in nutritionals.
  3. *I use Spice Hunter chili powder blend as it has onion, garlic, cocoa, oregano, red pepper, cumin, cinnamon, & cloves with a balance I like and for sure, use your own favorite chili powder and adjust amounts as necessary.
  4. **I use Old El Paso or Embasa sliced jalapenos for nachos. I put scissors in the jar cut my peppers to mince-dice them. No muss no fuss and most importantly your hands stay clean.
  5. I originally used beans in the restaurant chili and you can certainly use them in place of the pork or…use both…or...neither.
  6. Another kind of off-the-wall pairing with chili is a hard boiled egg. I know it sounds kinda weird but it works.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Plain Ole Meatloaf

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Low Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole Meatloaf. And there is nothing plain about it.  The flavors and texture are just terrific. I call it plain ole as opposed to the Meatloaf Extraordinaire which is absolutely a stunning visual by comparison. This was another of my blue plate specials at the restaurant and it always sold out.  It was made in a 21×6½x4 inch hotel pan which held 6 quarts and I’m here to tell you that it was a lot of meatloaf. Served with mashed cauliflower and the thin gravy it makes?…Ooh la la. I typically make ½ recipe of Plain Ole Meatloaf with Ground Pork Rinds, I eat the ends first and then make 4 slices for later eating. That lovely little loaf dish hold 2 cups and with the serious mounding of the meat, it is perfect for 3 servings.

This recipe (altered to low carb) is the same one I have been making for nearly 50 years.  I mean how many newly weds can cook worth a hoot?  So this is what I grew up on and it’s what I have always loved…there is no ketchup topping and garlic is definitely a standout flavor.  If you have a favorite ketchup topping then by all means use it.  I don’t do this but putting bacon on top would also be good and please see Hot Crossed Bacon Meatloaf.  You can use Carbalose Bread crumbs but I now omit them and use Ground Pork Rinds.  If by chance you have any leftovers it makes a great sandwich on the bread recipe above.  I use my small glass loaf pan and it is the same one I use for the bread.  If you want to make a bigger meatloaf then adjust the ingredients accordingly and use a larger loaf pan.  I ask you now, who does not like a low carb plain ole meatloaf?

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.
Plain Ole Meatloaf
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Ingredients
  1. 1 Lb 20% Hamburger Room Temperature
  2. 1 Lb Ground Pork Room Temperature
  3. 1 C Ground Pork Rinds*** (Optional And May Sub With Carbalose Bread Crumbs)
  4. 1 Egg
  5. ½ C Water
  6. ⅓ C Heavy Cream
  7. ½ Medium Onion Minced
  8. 1 T Garlic Salt
  9. 1 T Pepper
  10. 2 t Salt
Instructions
  1. Preheat oven to 300°.
  2. Put pork rinds or (bread crumbs) in a large bowl, dump in everything but the meats and mix thoroughly.
  3. Break meats in bowl and again combine thoroughly.
  4. Put in glass bread baking pan and bake about 1 hour.
  5. Increase temperature to 325° and bake an additional 15 minutes.
  6. Let rest 15 minutes.
  7. Cut into 6 slabs and drizzle all juices evenly.
  8. 6 Servings
  9. 442 Calories, 35.0g Protein, 30.3g Fat, 3.5g Carbs, 1.6g Fiber, 1.9g Net Carbs
Notes
  1. Nutritionals include bread crumbs.
  2. You will know when it's finished as it will have pulled away from all sides of the pan and will be swimming in fabulous fats & juices.
  3. Starting meatloaf at a lower temperature will help keep it from cracking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Spatchcocked Chicken A l’Orange

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Keto Spatchcocked Chicken A l'OrangeKeto Spatchcocked Chicken A l'OrangeKeto Spatchcocked Chicken A l’Orange. Spatchcocking is a fancy name for cutting out the backbone of a Cornish hen, chicken, or duck then flattening it. It is best done with kitchen shears and can certainly be done with a good boning or chef’s knife.  For obvious reasons the smaller the bird the easier it is to cut through the bones. The reason I like and use this method is that the bird will cook more quickly & more evenly.  The smaller the bird the less time it takes to cook & the higher the oven temperature should be.

Spatchcocked Chicken A l'OrangeSpatchcocked Chicken A l'OrangeA little story here.  I have both of the cookbooks to the right and have probably had them since about 1970 or 1971.  The meats book was published in 1964 and the foreign foods in 1970. In ’64 I was a goofy sophomore in high school but was married by ’70.  My one and only cookbook at the time was the 1968 edition of the Joy of Cooking and I wanted to expand my horizons a bit so I got both these books.  As I look back and through them they do indeed seem a bit antiquated but then…so am I.  All the recipes are from servicemen’s wives with the first three from Mrs. Lyndon B. Johnson, Mrs. John F. Kennedy, and Mrs. Robert S. McNamara.  Whoa have things changed.  It’s like these women didn’t have first names.  My absolute favorite vegetable accompaniment is Ginger Curry Sweetened Cauliflower Rice because the flavors are so similar.

So here’s the deal.  This particular recipe was so good that I continued making it through the years.  Not only for myself but in the restaurant as well.  As a half chicken is often served at catered affairs this was easy to fix for 40-50 people.  Just sheet pan after sheet pan in a large convection oven.  I have not had this for over 4 years because the original recipe not only called for brown sugar but also a cup of orange marmalade-Oops and keto spatchcocked chicken a l’orange uses neither of these high carb ingredients. If the sauce below dosen’t sound appealing there is always this fabulous Keto Orange Sauce and it is good on every kind of meat, seafood, vegetables, and fruit berries.

The original recipe on page 280 of the Meats book called for Cornish hens but one of the “problems” that has occurred over the years is that Cornish game hens have gotten larger and larger.  At one time they were a mere 12-14 oz. and could be eaten by one person. Today’s hens are 24 oz. and will serve two.  Get this-apparently Perdue has one that clocks in at 32 oz. which is the USDA maximum.  OK, with all this blathering I suggest if there are two of you then use one Cornish hen and if there are more of you I would do a chicken.  The sauce is enough for 4 hens (8 people) or 1 chicken (4 people) and if you have leftover sauce (you won’t) it will easily freeze for the next time.  I have changed the sauce as little as possible and for a diabetic or low carber I think I nailed it pretty danged well as it is close to zero carbs.

Now I have prepared Duck A l’Orange table-side but…that’s another story, and this keto spatchcocked chicken a l’orange is not only easy to make,  it is to-die for good.

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.

Spatchcocked Chicken A l'Orange
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Ingredients
  1. 1 Whole Chicken Or 4 Cornish Game Hens
  2. 1 T Melted Butter
  3. ¼ C Allulose***
  4. 1 C Water
  5. 3 T Red Wine Vinegar
  6. 2 t Worcestershire Sauce
  7. 1 T Orange Extract
  8. ½ t Powdered Ginger
  9. ½ t Curry Powder
  10. ¼ t Salt
  11. ⅛ t Pepper
  12. 12 Drops Liquid Sucralose***
  13. ⅛ t Xanthan Gum (Or Less Sprinkled A Little At A Time At The End)
Instructions
  1. Making sure birds are room temperature, preheat oven to 375° for chicken or 400° for smaller birds.
  2. Except chicken, butter, and xanthan gum, put rest of ingredients in small sauce pan, mix, and heat to simmer for 1-2 minutes. Whisking briskly, sprinkle slowly with xanthan gum until it begins to thicken very slightly.
  3. Spatchcock bird(s), drizzle & smear with butter, and put on a shallow foil lined sheet pan.
  4. Brush each bird with sauce.
  5. Cook chicken for about 50-60 minutes or until skin is very crispy and beginning to darken.
  6. Cook hens for about 35-45 minutes or until skin is very crispy and beginning to darken.
  7. If the cooking time is about done and your birds are not dark put them under the broiler for a couple of minutes.
  8. Remove from oven and allow to rest at least 5 and preferably 10 minutes.
  9. Pour any fats and bird juices into sauce and reheat.
  10. Split hens or divide chicken into 4 pieces, plate and drizzle with remaining sauce.
  11. Spoon sauce over meat.
  12. 4 Servings Whole Chicken
  13. 375 Calories, 29.6g Protein, 28.4g Fat, 0.3g Carbs, 0.0g Fiber, .3g Net Carbs
  14. 8 Servings Cornish Hens
  15. 307 Calories, 27.0g Protein, 31.2g Fat, 0.3g Carbs, 0.0g Fiber, .3g Net Carbs
Notes
  1. DO NOT use too much xanthan gum as you will end up with a slimy mouth feel. A little dab will do ya.
  2. If you get your sauce too thick just dilute with more water.
  3. I didn't do it but you could also leave out the xanthan gum and substitute maybe 1-1½ t cornstarch to thicken the sauce just a little. This would need to be done at the end while reheating as cornstarch is not particularly stable as it is reheated.
  4. I have never done these on an outdoor BBQ grill but I am guessing it could be done and very well.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Lemon Velvet Chicken

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Keto Lemon Velvet ChickenKeto Lemon Velvet Chicken. Don’t you kinda get that warm fuzzy feeling thinking about velvet? Keto Lemon Velvet Chicken will leave you with this feeling long after you have finished it as it has such high fat content, because all the ingredients are so good by themselves, and because they all go so well together.

Blue PlateI used to sell this chicken as a “Blue Plate Special” in the restaurant and it always sold out. Did I really have blue plates? Yes, I really did. There were times when I didn’t particularly like the way a dish looked on a blue plate but it is what customers came to expect so I continued the practice. I used to serve it over mashed potatoes (back then everything was served with or over mashed potatoes) but not anymore and I think you will like it over the spinach and of course you can serve it over mashed cauliflower.

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.

Lemon Velvet Chicken
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Ingredients
  1. 8 Bone-in Chicken Thighs
  2. ½ Lb Sauteed Mushrooms
  3. 6 T Butter Divided
  4. 2 t Crushed Garlic
  5. 2 C Heavy Cream
  6. 1½ t Chicken Base
  7. ¼ C Grated Parmesan
  8. Juice 1 Lemon
  9. 1 t Dried Thyme
  10. 24 Oz Squeezed Chopped Spinach
  11. Pepper
Instructions
  1. Bring 3 T butter to browning and sauté mushrooms. Set Aside.
  2. Put skillet on medium, heat remaining butter until it begins to brown, add chicken thighs, and sauté 5-6 minutes per side depending on size. Put chicken aside.
  3. Add heavy cream, garlic, thyme, lemon juice, & chicken base to skillet, and reduce slightly, add back mushrooms & cheese. Add back chicken & bake for 10-15 minutes.
  4. Meanwhile warm the chopped spinach.
  5. Plate spinach & place a thigh on top.
  6. Spoon sauce over top.
  7. 8 Servings
  8. 546 Calories, 23.0g Protein, 46.0g Fat, 4.9g Carbs, 2.6g Fiber, 2.3g Net Carbs
Notes
  1. Nutritionals include spinach.
  2. Easy enough to make this with boneless thighs and even white meat breasts but my preference is the bone-in thighs.
  3. Now if you can eat two of these then go for it, but I think one is just right.
  4. Can be made ahead and very slowly reheated. If you don't do it slowly it will tend to separate.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/