Tag Archives: covid19 recipe

Keto Meatloaf For Two

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Keto Meatloaf For TwoKeto Meatloaf For Two and it’s is so easy even a caveman could make it. Another Covid-19 recipe for two, for you and your sweetie and it is sure to please. I did mine in a small loaf dish but if you don’t have one you can mound it free form into a loaf so there are no excuses not to try this really tasty little keto meatloaf for two.

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.

Meatloaf For Two
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Meatloaf
  1. ⅓ Lb Ground Fatty Hamburger
  2. ⅓ Lb Ground Pork
  3. ¼ C Pork Rind Dust***
  4. 1 Egg
  5. ¼ C Finely Diced Or Minced Onion
  6. 2 T Sour Cream (Or Yogurt)
  7. 1 T Dijon Mustard
  8. ½ t Garlic Salt
  9. ½ t Ground Sage
  10. ¼ t Curry Powder
  11. ¼ t Ginger Powder
  12. ¼ t Allspice
  13. ¼ t Pepper
  14. ¼ t Liquid Smoke
Sauce
  1. ⅓ C Allulose***
  2. 2 T Apple Cider Vinegar
  3. 1 T Dijon Mustard
  4. 1 t Orange Extract
Meatloaf
  1. Preheat oven to 350°.
  2. Mix all ingredients well.
  3. Form into a loaf (or into a small loaf pan if you have one).
  4. Bake 25-30 minutes, remove from oven, rest 5-10 minutes, and cut into 6 small pieces.
Sauce
  1. Beat all ingredients.
  2. On low heat bring to simmer for a minute or so. The sauce will thicken. Remove from heat.
  3. Plate meatloaf and drizzle with sauce.
  4. 2 Servings
  5. 470 Calories, 34.5g Protein, 32.9g Fat, 3.2g Carbs, 0.3g Fiber, 1.9g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pork Tenderloin

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Keto Pork TenderloinKeto Pork Tenderloin. So, I have been working on a few Covid-19 stay at home recipes for two to three people and this keto pork tenderloin is another one. Others include a Cheese Pizza For Two and Beef Tataki. All are very easy to make, absolutely fabulous to eat and may get you some attention. I love, love, love pork tenderloin, I easily eat it every two-three weeks and am always looking for different ways to fix it with different sauces to enhance it. Keto pork tenderloin is a winner, winner porky dinner. I fixed some whole roasted-in-olive oil cloves of garlic for another new recipe coming soon so I used it to garnish for the picture but I used garlic paste in the recipe which is a heck of a lot easier and fewer carbs. If you love garlic, the whole cloves atop the dish is a pretty stunning presentation and  you are left with some lovely garlic-infused oil to use at some later date.

Maybe the best reason to make this, if you do it right is that the pork can be made in a skillet with no oven use and yes, I’m betting it would be good done on the grill too.

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

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

Pork Tenderloin
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Ingredients
  1. 1 Pork Tenderloin (about 1-1¼ Lbs.)
  2. 2 T Olive Oil (Or Butter Separated)
  3. ¼ C Minced Onions (Or Shallots)
  4. 1 T Garlic Paste***
  5. 2-3 T Coarsely Ground Black Pepper (Fresh Is Always Better)
  6. 2 T Red Wine
  7. 2 t Beef Base Or To Taste (Yes, Chicken Base Will Work As Well)
  8. ½ C Heavy Cream
  9. Parsley To Garnish
Instructions
  1. Heavily coat all sides of your pork tenderloin with pepper and bring to room temperature.
  2. In small skillet on medium-low heat, melt 1 T fat, add onion and cook until translucent.
  3. Add wine and slowly reduce until about ½ T remains and it won’t take long.
  4. Add beef base, garlic & heavy cream and slowly reduce to desired consistency.
  5. On medium heat and in a larger skillet melt last T of fat. Add tenderloin and cook about 4-5 minutes, then turn and cook another 4-5 minutes.
  6. Turn onto each side and cook an additional 1-2 minutes. The idea is to not overcook the meat and when sliced, it should have a very distinct pink color in the center. There is nothing as bad as an overcooked pork tenderloin.
  7. Slice on the diagonal, plate, and get ready for some good eats.
  8. Dab on sauce and garnish with parsley.
  9. 3 Servings
  10. 381 Calories, 37.7g Protein, 26.3g Fat, 3.3g Carbs, 0.2g Fiber, 3.1g Net Carbs
  11. 2 Servings
  12. 571 Calories, 45.6g Protein, 39.5g Fat, 5.0g Carbs, 0.3g Fiber, 4.7g Net Carbs
Notes
  1. I like my pork tenderloin quite pink in the center which keeps it fall-apart-tender to cut. If you like yours completely grey inside then do it a minute or so longer on each side.
  2. If your tenderloin is very large you can always butterfly and flatten it. As you can see from my pic, mine are small, come to me butchered as seen, and do not need butterflying.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cheese Pizza

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Low Carb Cheese PizzaLow Carb Cheese PizzaLow Carb Cheese Pizza. I have wanted to do a low carb cheese pizza for a while and today was the day. It will easily feed three adults and if you have children, cut it into eight wedges instead six, it will feed them as well. I have given the nutritionals for 3 ways to combine pieces.

This is a thin crust pizza and yes, it gets crispy enough to pick it up by the piece. I have shown a pic of the bottom which gets even a bit crispier when put back into the oven to finish melting the cheese. If truth be told I like my cheese a little runnier than shown but I have to say it sure looks pretty in the picture and it was crispy good.

 So I, like most everyone else, am sort of stuck at home with this crummy Covid-19 stuff. Not because I wouldn’t go out when I want to, but because there are not many places left to go except to the grocery store and I am only doing that every 8-9 days. It used to be weekly on Wednesday because of senior day at two of the places I go but they have extended senior day to everyday and I really didn’t always need to go on Wednesday.

Low carb cheese pizza is another Covid-19 dinner and I hope you enjoy it. This is the recipe for the dry Italian Herbs that I use but any herb mixture you like will work just fine.

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

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

Cheese Pizza
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Crust
  1. ½ C Carbalose Flour
  2. 1 T Wheat Gluten
  3. 1 T Coconut Flour
  4. ¼ t Dry Italian Dipping Ingredients
  5. ¼ t Salt
  6. 1 T Golden Flaxseed Meal
  7. 1 T Warm Water
  8. ¼ C Warm Water+More As Needed 1 T At A Time
  9. ½ T Yeast
  10. ¼ t Sugar
  11. 1 T Olive Oil
  12. 1 Drop Liquid Sucralose
Sauce
  1. 1 T Tomato Paste
  2. 1 T Olive Oil
  3. 1 t Dry Italian Dipping Ingredients
  4. 1-2 t Garlic Paste (Depending On How Garlicky You Like Things)
  5. 3-4 T Water
Topping
  1. 2 C Full Fat Mozzarella Cheese
  2. 2 T Parmesan Cheese
  3. 1 T Olive Oil Drizzled Over Finished Pizza (Optional)
  4. Fresh Basil (As Garnish)
Instructions
  1. Preheat oven to 350°.
  2. Put 1st 5 ingredients in processor & pulse to mix.
  3. Add 1 T warm water to flaxseed meal and allow to sit 10 minutes.
  4. Add ¼ C warm water to yeast and sugar and allow to bubble (bloom) for 10 minutes.
  5. Add olive oil and sucralose to bloomed yeast and slowly add to dry ingredients.
  6. Process for 1-2 minutes, adding more water as/if necessary to make a soft dough.
  7. Let rise 15-20 minutes.
  8. If you have a Silpat matt turn dough into center and roll dough as thinly as possible to about an 11” disk.
  9. Transfer to pizza pan or appropriate size pan, dock dough, and bake 10-12 minutes or until it is just beginning to lightly brown. Remove from oven.
  10. Mix all sauce ingredients.
  11. Grate mozzarella cheese.
  12. Smear sauce on pizza disk, top with cheese sprinkle with Parmesan cheese, and put back into oven until cheese is melted, gooey, and barely beginning to gets spots of brown.
  13. Garnish with basil and cut into 6 or 8 wedges.
  14. Drizzle with last 1 T olive oil.
  15. 8 Slices Each
  16. 165 Calories, 11.5g Protein, 12.0g Fat, 5.7g Carbs, 2.6g Fiber, 3.2g Net Carbs
  17. 6 Slices Each
  18. 220 Calories, 15.3g Protein, 16.0g Fat, 7.6g Carbs, 3.4g Fiber, 4.2g Net Carbs
  19. 3 Servings 2 Slices Each
  20. 440 Calories, 30.5g Protein, 32.1g Fat, 15.1g Carbs, 6.8g Fiber, 8.3g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Beef Tataki

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Keto Beef TatakiKeto Beef TatakiKeto Beef Tataki. I often scour the internet for recipes I have never tried and keto beef tataki is one of those dishes, it sounded terrific, I had all the ingredients on hand, so I decided to try it. OMG it is unbelievable and seriously, not difficult to make at all assuming you have a mandoline for paper thin slicing of the vegetables. The beef is flash sauteéd, cooled, marinated for four hours, and then thinly sliced cold by hand.

The original recipe was kind of a sexy dinner for two people, I left it at that and it could also be used as an appetizer for six. I doubt you would be interested in fixing this as a family dinner, but it can easily be doubled for a dinner party of four to six. I am telling you THIS. IS. GOOD. And despite the list of ingredients it is relatively very, easy. The only thing I changed is the use of honey and the small amount is not needed with the use of an alternative sweetener.

I am writing this recipe in the middle of the Covid19 Pandemic so, if you either have the ingredients or access to them, keto beef tataki is a really nice dinner to fix for someone special that you are cooped up with during this God awful mess we have and are still in.

If by any chance you cut your own whole tenderloin there is a hunk of meat called the wing muscle, it’s usually about a pound, is perfect for this dish, and what I used which I then sliced in half lengthwise to get the second picture up-top.

If you don’t eat with chop sticks (and you should at least try) then this is also a great plate to eat like an animal…very slowly…with your fingers.

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

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

Beef Tataki
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Ingredients
  1. 1 Lb Beef Tenderloin (Smaller Tail End if You Can Get It)
  2. 1 t Sesame Seeds (Optional-As You Can See I Tried It-Don’t Bother)
Marinade
  1. 2 T Tamari
  2. 2 T Sugar-Free Rice Wine Vinegar
  3. 2 T Lemon Juice
  4. 1 T Allulose (Or Sweetener Of Choice)
  5. 2 T Minced Green Onion Tops
  6. 1 t Fish Sauce
  7. 1 t Dried Chili Flakes
  8. ¼ t Dried Thyme (Crushed If You Have It)
Salad
  1. 1 Persian Cucumber Sliced Paper Thin
  2. 2 Radishes Sliced Paper Thin (I Used About 3” Of Daikon Radish)
  3. 1 Shallot Sliced Paper Thin
Salad Vinaigrette
  1. 1 T Olive Oil
  2. 1 t Sugar-Free Rice Wine Vinegar
  3. 1 t Tamari
  4. 1 t Allulose*** (Or Sweetener Of Choice)
  5. ¼ t Salt
  6. ¼ t Pepper
Garnish
  1. 1½ T Olive Oil
  2. Salt
  3. Freshly Ground Pepper
  4. 2 t Fresh Thyme Leaves (Yes, More And Optional)
Instructions
  1. Heat sauté pan to hot. Cut tenderloin in half lengthwise, and quickly sear all sides of tenderloin or steak. (You want it rare). Set out to cool and it won’t take long.
  2. Mix all marinade ingredients, put into a sealable plastic bag, and when steak is cool put into the bag and refrigerate 4-5 hours. SAVE THE MARINADE.
  3. Slice daikon radish, rinse under cold water, put into small bowl, salt generously, and add cold water to just cover. (This will soften the radish).
  4. Make vinaigrette, slice shallot and put into vinaigrette. (This will soften shallots).
  5. Slice cucumber, put into bowl, (no water) and very lightly salt. (This will soften cucumber).
  6. When ready slice meat as thinly as possible and arrange on plate.
  7. Drain radish well, add to cucumber, mix and arrange on plate.
  8. Place shallots on top of salad, then spoon dressing over all.
  9. Put remaining marinade in small dipping bowl and put in the center.
  10. Drizzle meat with olive oil, lightly salt, then sprinkle with thyme leaves.
  11. 2 Servings
  12. 493 Calories, 57.5 Protein, 26.3g Fat, 8.9g Carbs, 3.3g Fiber, 5.6g Net Carbs
Notes
  1. I think a flat iron steak might make a good stand-in for beef tenderloin and a hanger steak works really well.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/