Category Archives: Entrées

Low Carb Shepard’s Pie

Low Carb Shepard’s Pie. I am of the opinion that a good low carb Shepard’s Pie should be made with lamb and you know the old saying opinions are like…and you fill in the blank. This dish originated in Ireland-Scotland where there are more sheep than people and I am assuming (actually pretty sure) they made this with lamb. So, this is my easy rendition. If you thought from most of my recipes that I do not open cans once in a while then you would be wrong because, on occasion, I do and this is one of those occasions. This not fancy or pretty but it certainly is tasty and yes, if you want you can sub ground beef for ground lamb but…it will just not be as good. And no, I didn’t show a baby lamb because they are way too cute to eat but the bruisers in the picture? I could eat ’em 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.

Shepard's Pie

2014-11-02 06:17:37

Ingredients

1 Lb Ground Lamb
1 C Slivered Onions
1 C Mushrooms
1 Can Frenched Green Beans (Drained)
1 Can Diced Tomatoes
3 C Mashed Cauliflower
2 C Shredded Cheddar Cheese
Salt
Pepper

Instructions

Heat oven to 325°
Very lightly sprinkle salt & pepper between each additional ingredient.
Cook ground lamb and put in bottom of a deep glass pie dish.
Cook slivered onions until translucent in lamb fat and spread evenly over meat.
Saute mushrooms in remaining fat & sprinkle in dish. You should have plenty of fat because lamb is so fatty. Um Yum.
Add drained green beans and then tomatoes.
Spread mashed cauliflower over the top with an off-set spatula trying not to leave anything uncovered.
Bake until warm-about 20-30 minutes.
Remove from oven and cover with cheese.
Turn up oven to 350° and put pie back in the oven until cheese is either melted (the way I like it) or crispy (the way you might like it). About 10-15 minutes.
6 Servings
413 Calories, 24.2g Protein, 29.8g Fat, 11.9g Carbs, 4.3g Fiber, 7.6 Net Carbs

Notes

This will produce a lot of liquid and I think you will find it will be all be soaked up by the cauliflower so that by the end of your meal you will have eaten it.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Beef Stroganoff

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Low Carb Beef Stroganoff. Beef Stroganoff would normally call for about equal amounts of beef, mushrooms, and onions but since onions are kind of on the high carby side of things, I have increased the mushrooms and decreased the onions and if you are a connoisseur of stroganoff you won’t know the difference. This is quite good served over Spaetzle as a noodle base if you think you need one and otherwise, low carb beef stroganoff is so good it can very simply be served all by itself with a simple salad.

Any good beef can be used. I used a flatiron steak the first time and the next time with the tail end of a beef tenderloin and have used top sirloin many times over the years.

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

Beef Stroganoff

2014-10-30 08:19:18

Ingredients

1 Lb Good Top Sirloin About ½" Thick (Room Temperature)
1 Lb Sliced Button Mushrooms
1 Medium Large Dice Onion
4 T Butter (Divided)
1 C Sour Cream (Divided)
2 T Chives (I Use Dried)
Salt & Pepper

Instructions

Slice top sirloin into thin strips. (about ⅛") and sauté in browning 1 T butter. Lightly salt & pepper. Set aside in bowl.
Slice and sauté mushrooms in 2 T browning butter. Lightly salt & pepper. Add to beef.
Sauté onions in 1 T butter. Lightly salt & pepper. Add to beef & mushrooms.
Add slightly warmed ¾ C sour cream & 1 T chives and lightly mix all.
Top with 1 T sour cream & sprinkle with remaining chives.
4 Servings
502 Calories, 27.5g Protein, 38.4g Fat, 8.0g Carbs, 2.0g Fiber, 6.0 Net Carbs

Notes

It is much easier to slice meat that is partially frozen and/but to fry it quickly it still needs to be room temperature.
Serve with a salad and dinner done.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Grillades Over Cheesy Cauliflower Grits

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Low Carb Grillades Over Cheesy Cauliflower Grits. One of the things I do is buy whole beef tenderloins and clean & cut them the way I want to. This way if I want a Châteaubriand for company I have it. From the Château out, I cut smaller steaks, and finally from the ends I cut the “tournedoes” which are the smallest filets cut from the tip of the tenderloin and are too small to use as a steak but just because they are small doesn’t mean they aren’t good. Remember, dynamite comes in small packages. Actually these small pieces can be used, with the addition of other ingredients, to extend a dish to feed more people than a steak can-as in this low carb grillades over cheesy cauliflower grits dish. Other examples might be Beef Stroganoff served over Spaetzle and yet another way is to use the scraps for Steak Tartare or Carpaccio. Now I know not everyone buys a whole beef tenderloin so although filet mignon is the best meat to use, a good quality top sirloin will also fill the bill.

You may have seen this high carby recipe other places using veal (prohibitively expensive) and with varying cuts of less expensive beef but for me, who wants to go to the trouble of fixing a fancy dinner and bite into a tough gristly piece of meat?

And well, we are not really going to use “grits” but we can get close with Cauliflower Grits and here’s the deal; you can substitute the skillet fried cauliflower for mashed and if you are like me and have not had real grits for a very long time, you will absolutely not notice much difference.

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

Grillades & Cheesy Cauliflower Grits

2014-10-26 04:44:24

Grillades

1 Lb Beef Tenderloin Cut Into ⅓” Slices
Salt & Pepper
2 T Butter
1 C Slivered Onions
2 T Butter
½ C Celery Cut Thinly On The Diagonal
½ C Roasted Red Peppers
1 Can Diced Tomatoes
½ C Water (More As/If Needed)
¼ C Red Wine
2 t Crushed Garlic
2 t Beef Base
½ t Pepper
¼ C Green Onion Tops

Cheesy Cauliflower Grits

4 C Cauliflower Rice
3 T Butter
½ t Dried Thyme
¼ C Heavy Cream
4 Oz Grated Cheddar Cheese

Instructions

Lightly salt & pepper grillades.
Heat 2 T butter to brown and sear meat quickly on both sides. Set aside.
Turn down heat, add 2 T Butter and begin sautéing onions and celery. When translucent, add red peppers, diced tomatoes, wine, garlic, beef base, pepper, and water.
Turn heat to simmer and reduce until about half the liquid has evaporated.
In another skillet heat 3 T butter, mix in thyme and spread “rice” into it. Cook until tender and slightly browned-turning as necessary.
Add heavy cream to “grits”.
Plate grits and top with cheese.
Add green onions and then meat back into vegetables and heat.
Spoon meat & veggies over cheesy grits.
4 Servings
612 Calories, 39.3g Protein, 43.5g Fat, 15.9g Carbs, 4.0g Fiber, 11.9g Net Carbs

Notes

This dish is just as good using mashed cauliflower with lots of added butter, cream and a little thyme.
I always like my meat rare so the directions are for that. If you like you meat well done then leave the grillades in the juices a bit more and it won’t take long for them to cook through.
This is another dish that need no additional vegetables. I serve it with a simple salad.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Tchoupitoulas

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Low Carb Chicken Tchoupitoulas. (chop-a-too lus) I don’t think this is a particularly well known recipe but I am pretty sure you will add it to your recipe book repertoire once you have had it. I have to say it is a spectacular presentation and makes a great meal for company. The original recipe calls for brabant potatoes and I have subbed them with caramelized zucchini and as many times as I have served this recipe (with potatoes) I seriously can’t tell the difference. You will need Sauce Béarnaise to complete the dish and please read how to do the Caramelized Zucchini. For a more authentic looking dish please see Brabant “Potatoes” made with daikon radish.

If you look at the picture of the raw products on my cutting board these are things I do as part of Future Cooking. I have all of them on hand and it is easy to get what I need either from the freezer or the fridge. Future cooking ensures an easy dinner when you want it. Low Carb Chicken Tchoupitoulas is pretty much an all inclusive meal and served with your favorite salad should be plenty enough.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

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

Chicken Tchoupitoulas

2014-10-24 03:02:48

Ingredients

2 Large Chicken Breasts Butterflied & Cut Completely
2 T Butter
4 C Small Diced Zucchini
2 T Olive Oil +2 T Butter
1 C Sautéed Mushrooms
2 T Butter
½ C Julienned Onions
1 T Butter
½ C Roasted Red Peppers
1 C Green Onion Tops
8 Oz Good Dry Shaved Ham (Or Tasso If you Have Access)
1½ C Water
1½ t Chicken Base
1½ t Gumbo Filé
½ t Crushed Garlic

Creole Spices

3 t Dried Basil
2 t Paprika
1½ t Marjoram
1½ t Thyme
1 t Poultry Seasoning
1 t Cayenne Pepper
1 t Salt

Instructions

Heat olive oil & butter to hot and sauté zucchini until well caramelized. Set aside & keep warm.
Sauté mushrooms. Set aside & keep warm.
Sauté onions & add red peppers to heat. Set aside & keep warm.
Combine Creole spices and sprinkle ½ on chicken.
Heat 2 T butter on medium high and sauté chicken. Set aside.
Quickly sauté ham & put atop chicken.
Add water, chicken base, garlic, and other ½ Creole seasoning to pan & boil.
Take pan off heat, mix in gumbo filé, it should thicken slightly.
Add all vegetables back into pan and warm-do not boil.
Check seasoning.
Plate chicken and spoon veggies over top.
Generously nap with béarnaise.
4 Servings
412 Calories, 37.0g Protein, 26.1g Fat 7.0g Carbs, 2.1g Fiber 4.9g Net Carbs

Notes

If you have a favorite Creole spice-use it.
If you have difficulty cutting your chicken breasts I'm sure your butcher would be happy to do it for you.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Cordon Bleu

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Keto Chicken Cordon Bleu is one of those dishes that many people find intimidating and it does not have to be. This is about as simple a recipe as it gets. Most people (chefs) make this complicated by stuffing a chicken breast with ham and cheese and toothpicks or worse yet buy those old skunky ones you can buy in the frozen section of the grocery store which I guess you have to make a sauce for anyway, so why not just stack the ingredients? Well, that’s how I have always made it and to rave reviews. Keto chicken cordon bleu is absolutely delicious.

This recipe feeds one person (or two if breasts are large and can be sliced in half horizontally) and all you need do is multiply for the number of people you will be serving. (SEE NOTES)

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

Easy Chicken Cordon Bleu/Porcini Wine Cream

2014-10-23 01:15:31

Ingredients

One Chicken Breast Room Temperature
1 Egg
⅓-½ C. Crushed Pork Rinds
1 t Dijon Mustard
2 Oz Good Dry Ham
1 Oz Grated Or Thinly Sliced Gruyere Cheese
1 T Butter
½ t Butter
1 T Dry White Wine
¼ C Heavy Cream
¼ C Water
¼ t Chicken Base
¼ t Porcini Dust Or ¼ Oz Crushed Dried Porcini Mushrooms (I Used Dust)
⅛ t Pepper

Instructions

Pound breast (or thigh) to flatten.
Spread mustard over chicken.
Heat ½ t butter until it begins to brown and quickly saute ham-set aside.
Dip chicken into egg, cover both sides with pork rinds and fry in 1 T hot butter. (I used duck fat).
After turning and cooking a couple of minutes, pile ham on top of chicken, pile on cheese and cover until melted. (Cheese should melt pretty quickly).
Plate chicken, maintaining heat in pan.
Add wine, cream and rest of ingredients.
Reduce to slightly thicken.
Top chicken with sauce.
1 Serving
770 Calories, 63.1g Protein, 56.4g Fat 1.5g Carbs, 0.6g Fiber, 0.9g Net Carbs

Notes

If you opt to use dried mushrooms, use as little water as possible to reconstitute them and DO NOT throw the liquor away-just add it to your cream. The flavor is heavenly.
Since chicken breasts tend to have gotten larger and larger one breast will most often feed 2 people. I bought one the other day that weighs in at a whopping 11oz which is clearly far to large for one person unless you are Jack The Giant Killer. My suggestion: Buy one that you can split with someone and double rest of the ingredients.
It is very difficult to flatten this large a breast anyway so very carefully butterfly the breast and then finish the cut.
Nutritional information is based on an approximate 5 oz. chicken breast.
If cooking for more than 2 people per breast then double the rest of the recipe ingredients (except the egg) per person. Sadly most chicken breast are 8-10-11 oz. and will easily feed 2 people. And another great answer is to use one pounded chicken thigh which is what I did. It was 5 oz. exactly.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spaghetti Squash Pastitsio

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Low Carb Spaghetti Squash 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 (the pasta in the picture) 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.

Obviously not a picture of my recipe. In the beginning of my lowcarb days I used to make this all the time but didn’t have a website so of course I didn’t take any pictures. You are just going to have to trust me on this and it is fantastic.

I have taken the basic recipe from http://www.sheepscreek.com/recipes/pastitsio.html for my own version of low carb spaghetti squash pastitsio and as far as I can tell this is the only authentic recipe on the internet. I replaced the pasta with spaghetti squash, and tweaked the sauces. Years ago, 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. Here is a little tutorial on Spaghetti Squash 101 just in case and the way it should be cut may just surprise you.

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

Spaghetti Squash Pastitsio

2014-10-22 03:24:47

Thin Sauce

1 Cup Heavy Cream
1 Egg Yolk

Thick Sauce

2 Cups Heavy Cream
4 Egg Yolks

Main Ingredients

1 Sm Spaghetti Squash (about 2 cups cooked)
¾ C Diced Onions
¾ lb Ground Lamb (you may use beef but it is not as good and not authentic)
½ t Cinnamon (or a little more if you like)
¼ t Salt
¼ t Pepper
¼ t Grated Nutmeg
1T Garlic Paste
1 Cn Diced Tomatoes
3 T Tomato Paste
1 t Dried Oregano
1C Bread Crumbs (I make bread crumbs from Carbalose Flour Bread) Totally optional, just traditional
1C Parmesan Cheese

Thin Sauce

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

Heat cream several minutes but do not boil.
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

Clean and cook spaghetti squash. Remove “spaghetti” and drain any liquids.
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.
Preheat Oven to 340° F.
If Using, sprinkle bread crumbs into an 8”x8” inch baking pan. Place layer of spaghetti squash 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).
Serves 6
Counts include with/without crumbs made from Carbalose. I have included them in the recipe as they are authentic to the dish.
6 Servings/Bread Crumbs
757 Calories, 25.0g Protein, 66.7g Fat, 14.2g Carbs, 2.7g Fiber, 11.5 Net Carbs
6 Servings/Without Bread Crumbs
719 Calories, 21.0g Protein, 64.7g Fat, 13.2g Carbs, 2.1g Fiber, 11.1g Net Carbs

Notes

Believe it or not this is a keto recipe at 79-81% fat.
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 and when thawed it will “weep”. Can’t be helped and will not alter the flavor one bit.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sausage Spinach Stuffed Portobello Mushrooms

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Low Carb Sausage Spinach Stuffed Portobello Mushrooms. Everybody has their own favorite stuffed mushroom recipe and this Sausage Spinach Stuffed Portobello Mushrooms is only mine. They are good & good for you. Serve half as an appetizer or side vegetable and one as a main course. I guarantee these are very filling as a portobello mushroom acts nicely as a meat substitute.

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

Sausage Spinach Stuffed Portobello Shrooms

2014-08-18 01:27:09

Ingredients

4 Portobello Mushrooms
¼ Lb Ground Sausage
¼ C Minced Onions
½ C Chopped Spinach
4 Oz Sautéed & Chopped Mushrooms
4 Oz Grated Gruyere Cheese
1 T Butter
½ t Porcini Dust***
½ t Salt
¼ t Pepper

Instructions

Preheat oven to 350°
With a small spoon carefully scoop out black gills and if you can, buy mushrooms that are still curled on the edges as these are the most fresh.
Twist out stems, chop finely, add to other chopped mushrooms & sauté in butter.
Cook sausage, retain fat, and sauté onions.
Put sautéed veggies in bowl with rest of ingredients and mix well.
Mound ¼ mixture into each portobello cap and bake until caps are just tender-about 25-30 minutes.
4 Servings
232 Calories, 16.2g Protein, 16.6g Fat, 7.0g Carbs, 2.5g Fiber, 4.5g Net Carbs

Notes

I find one pretty good sized mushroom to be a complete meal so if you doing this as an appetizer, ½ should be plenty, plenty.
You may also sprinkle a couple teaspoons of Parmesan cheese on top before baking.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Devil Shrimp

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Low Carb Devil Shrimp. Caramelized Shallots, Mushrooms, & Tasso? All this in a Chipotle Cream? Are you kidding me? This Devil Shrimp is LCHF food from the gods. Very good over chopped salt & peppered spinach and I have Cauliflower Grits under it in the 2^st picture and just plain Jane in the 1^st picture. I found this as a menu item in a restaurant on one of the many road trips I have taken and was intrigued by the listed ingredients. I thought to myself, self; why couldn’t you make a low carb devil shrimp for your site and…so I have.

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

Devil Shrimp/Shallots/Shrooms/Tasso

2014-08-12 01:47:43

Ingredients

1 T Butter
24 Large Peeled Shrimp
1½ C Heavy Cream
1½ t Chicken Base
¼ t Chipotle Powder (More To Taste)
1 T Butter
½ C Sautéed & Caramelized Slivered Shallots
2 T Butter
4 Oz Sliced Sautéed Mushrooms
2 Oz Tasso (Or Good Dry Ham)
2 T Lemon Juice

Instructions

In hot skillet sauté shrimp in butter and set aside.
Sauté mushrooms in butter and set aside.
Sauté tasso and set aside.
Slowly caramelized slivered shallots in butter and set aside.
Put heavy cream, chicken base, and chipotle powder together and reduce slightly.
Add lemon juice.
Add back all ingredients including any juices and heat well.
Season to taste only if necessary.
6 Servings
575 Calories, 12.1g Protein, 55.1g Fat, 7.6g Carbs, .2g Fiber, 7.4 Net Carbs

Notes

This is terrific served just all by itself or with another vegetable & salad.
If using cauliflower double the heavy cream and don’t have a cow. Remember LCHF?

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Southern Fried Chicken

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Low Carb Southern Fried Chicken. This is a take on the way a great aunt of mine made Southern Fried Chicken. As a kid in the early 50’s my family traveled by car to Florida every December and my Aunt Evelyn fried several chickens for us to eat on the journey. This is that recipe minus flour. Just look at all that crisp golden brown deliciousness and not a fleck of flour to be seen.

Please, please, please make sure you use chicken that has not been injected or “enhanced” with some chemically-saltwater concoction because the crap they inject into chicken is one of the dirty little secrets the poultry industry uses to up the weight of chicken. (and yes, by as much as 15%) When moisture hits hot grease it spatters like crazy. This practice is called ‘enhancing’ or ‘plumping’. Enhanced-Plumped? The only thing being enhanced and plumped are the pocketbooks of the chicken producers. I don’t think I want my chicken ‘enhanced’ in any way, shape, or form. I do not even rinse my chicken. Because it is cooked, there is no reason to rinse it. Ever notice all the liquid in packaged chicken? It has its own name-purge…and yuck…I hate it. Cut chicken pieces have that soak-up liner at the bottom? It soaks up the purge so you won’t notice it. A real non-injected chicken has virtually no purge and this is what you are looking for. And the term “All Natural”? Means absolutely nothing and don’t fall for it. Chicken is a subject very near and dear to my heart. And if you wanted saltwater? Uh, it’s easy to make your own and way less expensive than whatever the prevailing price of chicken. Yes, you can have a good keto low carb southern fried chicken.

Purdue?-No. Foster Farms?-No. Pilgrims Pride?-No. Sanderson Farms?-No. Tyson?-Hell No. If you can, please, get to know your chicken farmer. It’s that important.

This is one of a trio (now 4) of recipes for a terrific low carb picnic winter/summer indoors or out. The other two companion recipes are Guacamole Egg Bombs & Macaroni Salad. I have now added a terrific Radish Potato Salad which of course is always perfect with any picnic.

Now you can have a complete guilt-free meal with a measly 10g net carbs. Not too shabby for a totally fill yourself up meal.

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

Southern Fried Chicken

2014-08-02 06:55:00

Ingredients

8 Bone-In Chicken Thighs
½ Cup Peanut Flour
Garlic Salt
Salt
Pepper
Oil For Frying (I Use My Own Lard Or Tallow)

Instructions

Put oil in pan about ½” deep and heat to 365°-375°.
Lay on paper towels making absolutely sure chicken is room temperature and pretty dry.
Sprinkle liberally with all spices on both sides.
Put peanut flour in one of your stored filched grocery store vegetable bags, add 4 pieces of chicken and shake, shake, shake your booty. Let it rest a minute and shake your booty again.
Put chicken into oil skin side up and fry about 15 minutes or until golden brown on bottom, turn, and fry again making sure the skins are crispy.
Let chicken rest 10 minutes and serve.
4 Servings
350 Calories, 25.6g Protein, 25.9g Fat, 3.5g Carbs, 1.5g Fiber, 2.0g Net Carbs

Notes

The peanut flour gives the chicken an absolutely beautiful dark golden brown color.
I have added in calories for a little oil and if you are frying correctly and oil is hot enough, virtually no oil is absorbed.
If you have never had fried chicken in lard you are in for a treat if you use it and you can always mix a little bacon fat in too.
Any leftover chicken is absolutely divine when served cold.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Swiss Cream Steak

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Keto Swiss Cream Steak. The recipe for this is taken from the American Heritage Cookbook 1969 Edition and my husband actually introduced it to me. It was love at first bite. There are lots of recipes on the internet using (ugh) cream of mushroom soup with various other ingredients but this is (almost) the original in that all I did was cut out the dredging in flour part. I don’t think mushrooms would be a bad addition, but anything other than mushrooms or daikon radishes would not work for me. Keto swiss cream steak is great over mashed cauliflower, spaghetti squash (shown) or Cauliflower Grits. Super simple and needs no tending until ready to serve.

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

Swiss Cream Steak

2014-07-28 03:21:26

Ingredients

2-2½ Lbs Boneless Chuck Roast
4 Small Onions Sliced Very Thinly (Think Mandolin ⅛”)
2 T Butter
1 T Olive Oil
1 C Hot Water
Beef Base To Taste (Don’t Be Timid)
½ C Sour Cream
½ C Parmesan Cheese
Dried Marjoram To Completely Cover Both Sides Meat

Instructions

Sauté onions gently in butter & oil until pale yellow and put aside.
Cover both sides of meat very generously with dried marjoram.
Turn up heat and sear meat.
Mix water with beef base, add sour cream and mix well, add parmesan cheese and mix again.
Put onions on top of meat and gently pour liquid over onions.
Turn heat to lowest setting, cover and cook until meat is falling apart tender-about 3-3½ hours.
6 Servings
503 Calories, 31.8g Protein, 40.7g Fat 4.3g Carbs, 1.0g Fiber, 3.3g Net Carbs

Notes

Gravy is fabulous but thin and goes very well with mashed cauliflower under the meat.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cobb Salad

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Low Carb Cobb Salad. I found this somewhere on the internet-a way to remember the components of Cobb Salad. Use the mnemonic EAT COBB: Egg, Avocado, Tomato, Chicken, Onion, Bacon, Bleu Cheese. Low carb Cobb salad is a very simple and elegant salad to serve as a lunch or a main dinner entrée. I served this in the restaurant to rave reviews.

There are a lot of arrangements so just pick your favorite. The ideal is to have a different flavor or combination of flavors with each bite of salad. I served mine with Caesar Dressing (traditional) and you can serve it with your own favorite. If you are inclined to Caesar then my recipe is here: Caesar Salad Dressing and Briannas Asiago Caesar Salad Dressing makes what I call the best prepared Caesar dressing. As you can see from the second picture it can also be served with steak. My leftover steak was about 3 oz. of rare ribeye.

I have eaten many a low carb cobb salad in my day and I have traveled many times between Portland & Seattle. There is a little joint off the I-5 in the middle of nowhere called Spiffy’s that has the best Cobb Salad (besides my own) that I have ever had so…if you are every up this way, stop in and try one…with their Caesar dressing- and it is the one I served in my restaurant.

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

Cobb Salad

2014-07-15 08:26:58

Ingredients

1 Diced Hard Boiled Egg
½ Large Chunked Avocado
½ C Hand Pulled Chicken (2-3 Oz)
¼ C Chopped Tomato
¼ C Slivered Purple Onion
¼ C Chopped Cooked Bacon
¼ C Good Quality Crumbled Blue Cheese
2 C Lettuce

Instructions

“IF” you have nice large oval plates this would be the time to use them.
Pile as much lettuce as you can get on the plate-at least 2 C and more it wanted..
Arrange your ingredients artfully around the edge of the salad then drizzle dressing all over everything. For company, a nice garnish might be a couple of cheese crisps tucked in at both ends along with a couple wedges of lemon.
1 Serving
442 Calories, 40.5g Protein, 28.0g Fat, 8.1g Carbs, 3.9g Fiber, 4.2g Net Carbs

Notes

Since I cannot know or account for the salad dressing you will be using the nutritionals are for the ingredients listed.
You may certainly use any lettuce you like but my favorite for this is Spring Mix with a little Romaine mixed in for crunch.
Additional lowcarb ingredients to your Cobb Salad might be black olives, bay shrimp, ham, mung bean sprouts, shredded cheddar cheese, and even strawberries. I have given the traditional recipe but this is going to be YOUR salad so add whatever YOU want.
This salad is not so much about the lettuce but about the other tastes and ingredients.

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Low Carb Chicken Shrimp Thai Pizza

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This Low Carb Chicken Shrimp Thai Pizza is the only pizza recipe I am going to put up and you will need one Basic Pizza Crust and Thai Peanut Sauce

Wheeler is one of many tiny hamlets along the beautiful, rugged coast of Oregon-about halfway between Tillamook and Seaside. Guidos restaurant is no longer in Wheeler but memory of this pizza is strong in my mind. Though I have had pizza all over this country Guidos Thai Pizza is by far the best pizza I have ever had. You know how it is when you are so looking forward to something only to get there and the place is closed? You know, that sinking feeling with the knowledge you will never have that pizza (or “that dish”) again? Ugh.

Well, this low carb chicken shrimp Thai pizza is my rendition and I think Phil might be proud. Our memories are not always as good as we think they are and I do not believe my pizza is as good as Phil’s but…it’s mine. This is not a pizza for the feint of heart as it does take some work. (but so worth it) Of course it can be done all at once but I divide this into a two day project. I make the crust, poach the chicken and make the peanut sauce (if I don’t already have it in the fridge) the first day and assemble and then eat it the second day. I do usually always have the peanut sauce in my fridge because when I use the last of it I make it again.

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

Chicken & Shrimp Thai Pizza

2014-07-14 13:48:34

Ingredients

1 C Pulled Chicken (2 Large Thighs)
1 C Bay Shrimp
1 C Sautéed Mushrooms
½ lb Whole Milk Mozzarella Cheese
1½ C Chopped Fresh Basil
½ C Finely Sliced Greed Onion Tops
1½ C Heavy Cream
1½ t Chicken Base***
2 t Butter
2 Shallots
½ t Pepper

Instructions

Preheat oven to 350 degrees.
Begin heating heavy cream & add chicken base.
Sauté shallots in butter, add pepper, add to cream and reduce to a medium to thick consistency-remove from heat & cool slightly. Cream will thicken as it cools-this is your sauce.
Spread crust with ½ of sauce.
Sprinkle chicken, shrimp, mushrooms, basil, and green onions evenly over sauce.
Sprinkle Cheese over all and top with remaining sauce.
Bake until cheese begins to lightly brown.
Dot entire pizza with ½ recipe peanut sauce and…serve it up.
8 Servings
381 Calories, 14.8g Protein, 29.4g Fat, 14.3g Carbs, 6.1g Fiber, 8.2g Net Carbs
6 Servings
499 Calories, 19.2g Protein, 39.1g Fat, 17.5g Carbs, 8.1g Fiber, 9.4g Net Carbs

Notes

Nutritiionals include pizza crust.
Realistically, if served with a salad, one sixth of this large pizza should be enough. If you have smaller kids one eighth may be enough for them. Remember. this has whole milk Mozzarella, heavy cream & lots of protein and these three things will fill you up.

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