Tag Archives: glutenfree

Low Carb Zippy Clam Dip

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Low Carb Zippy Clam DipLow Carb Zippy Clam DipLow Carb Zippy Clam DipLow Carb Zippy Clam DipLow Carb Zippy Clam Dip. I don’t know about you but if I am going to have clam dip I sure as heck want it Zippy Clam Dip and to have it taste strongly like clams.  This recipe is both.  If you are making it for company then it might be a good idea to serve some kind of crackers along with your crudités and these Sour Cream & Chive Crackers will fill the bill very well but for me pork rinds have become my go-to dip partner.  If you seriously want to go nuts then serve it with cold shelled shrimp for that “seafood overload” feeling and it is seriously good. I’ve shown a picture of the left over clam juice because it is so good to drink and you get a LOT of juice.

Now I’ve seen recipes that include chopped bell red peppers but since you may be using pepper chips I would skip them in the dip and Lord knows I love, love, love bacon and I have also seen and tasted it in clam dip, but as I said I want to be able to actually taste clams and this recipe allows it.  This is best left in the refrigerator over night (yeah, right) but it will be better if ya do.  Taste & add salt only if necessary as depending on the reserved juice used, it can be salty on its own.

Low Carb CruditesCrudités vegetables can include about anything you want.  I would not use broccoli or cauliflower with this as they can be a little overpowering but otherwise about anything else you like will work.  I like thinly sliced carrot and cucumber coins, celery sticks, sliced radishes, snap peas, fennel leaves, endive leaves, cherry tomato halves, mushrooms, jicama sticks, pepper chips and even asparagus spears.  If and when you have any leftovers you can just include them in a salad and to fancy things up a little put your low carb zippy clam dip in a hollowed out cabbage or yellow or orange pepper.  Unless you are trying to impress people or feeding an army you won’t, in 1,000 years use all the listed vegetables so just choose your favorites and have fun.

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.

Zippy Clam Dip
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Ingredients
  1. 8 Oz Softened Cream Cheese
  2. 2 T Sour Cream
  3. 3 Cans Drained Chopped Clams (Reserve Liquor)
  4. 2 T Lemon Juice
  5. 1½ t Worcestershire Sauce
  6. 1 t Horseradish Cream Or
  7. ½ t Crushed Garlic Or Both
  8. ¼ t Chipotle Pepper
Instructions
  1. Cream the 2 creams, add rest of ingredients and mix well. Add clam liquor 1 T at a time until desired consistency. Start with 1 T and add from there and then drink the rest of it.
  2. Refrigerate.
  3. 6 Servings
  4. 108 Calories, 6.2g Protein, 8.1g Fat, 2.4g Carbs, 0g Fiber 2.4g Net Carbs
Notes
  1. You are going to have clam juice leftover and good grief don't throw it down the drain. I put it in a glass and throw it down my throat. It is super good.
  2. Now, if you want it more zippy than it is please, add more or less of the spices YOU like. As you can see I not only used chipotle pepper in the dip, I also added it to the top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Hunter Chicken

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Low Carb Hunter ChickenLow Carb Hunter Chicken. One can only imagine the origins but it is not an American dish.  It was a meal made at the end of a day of hunting with likely lots of root vegetables and whatever meat may have been at hand.  Squirrel or rabbit anyone?  Now we know that the Italians love their wine so what better way to braise meat?  White wine can be subbed for the red wine but my preference is red.  The original was probably Chianti  but um, I don’t drink Chianti.

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.

Hunter Chicken
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Ingredients
  1. 8 Chicken Thighs Skin On
  2. ½ Lb Mixed Mushrooms
  3. 1 Medium Onion Diced Small
  4. 1 Smallish Chopped Yellow Pepper
  5. 1 Smallish Chopped Red Pepper
  6. 2 Small Chopped Carrots
  7. 1 T Crushed Garlic
  8. ½ Cup Halved Kalamata Olives
  9. 1 Cup Water
  10. 1 T Chicken Base
  11. 1 Cup Red Wine
  12. 2 Cans Diced Tomatoes
  13. 2 Bay Leaves
  14. 1 t Basil
  15. 1 t Oregano
  16. 1 t Thyme
  17. 1 t Rosemary
  18. ¼ Cup Olive Oil
  19. 2 T Capers
  20. Pepper
Instructions
  1. Heat olive oil and with skin side down sauté until dark golden brown. Turn and brown second side.
  2. Remove chicken and set aside.
  3. Add vegetables and sauté for 5 minutes or so.
  4. Add wine, garlic, chicken base, water, tomatoes, bay leaves & spices and begin reducing.
  5. Put chicken back into the pan and simmer for a 1-1½ hrs. or until chicken falls off the bone.
  6. Add the capers and check for taste.
  7. Remove bay leaves.
  8. Smother each thigh with lots of sauce.
  9. Add pepper.
  10. 8 Servings
  11. 345 Calories, 11.1g Protein, 27.9g Fat, 12.5g Carbs, 1.4g Fiber 11.1g Net Carbs
Notes
  1. This is fantastic served over spaghetti squash or even cabbage noodles.
  2. If you have it, tear up some fresh basil to top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Kimchi Chicken Thighs

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Low Carb Kimchi Chicken ThighsLow Carb Kimchi Chicken Thighs. Many of you may think of these as very hot & spicy which it certainly can be but with the addition of the tomatoes and wine I think you will find it’s not that spicy.  Kimchi is the national dish of Korea and there is a battle royal with Japan for not only who makes the best kimchi but who made it first. Uh, I don’t know but I do know it is a super healthy fermented food. Here is what Dr. Mercola says. Low carb kimchi chicken thighs are seriously to die for.

KimchiSeveral years back in my local New Seasons Market I said to a fellow in the produce department that I know, and knew wasn’t the right person, that I wanted to talk to the resident store expert about kimchi. Well, set me back on my heels and blow me over with a feather. Turns out David is the resident expert, had been making his own kimchi for many years and proceeded to tell me more than I ever wanted to know and now, because of David, I have eaten kimchi ever since. Now I do not make my own (what a pity) and this is the brand I do use WildBrine.  Sometimes I eat the Japanese version and sometimes the Korean version and for this recipe you can use any kimchi you can get your hands on.

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.

Kimchi Chicken Thighs
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Ingredients
  1. 4 Slices Bacon Cut Into 1” Inch Pieces
  2. 4 Bone In Skin On Chicken Thighs
  3. ½ Can Diced Tomatoes
  4. ½ C White Wine
  5. ¼ C Slivered Green Onion Tops
  6. 1 C Kimchi With Juices
  7. 2 t Crushed Garlic
  8. 1 t Chicken Base
  9. Ground Pepper
Instructions
  1. Cook bacon, until brown and lightly crisped. Set aside.
  2. Cook thighs skin side down in bacon drippings until skin is very deep golden brown and skin is crispy 12–15 minutes. Set aside.
  3. Add garlic, wine & tomatoes to drippings in skillet and cook, stirring occasionally. Reduce by ½.
  4. Add kimchi and bacon.
  5. Add chicken, skin side up, into mixture making sure chicken skin is above surface to keep it crispy. Bring to a simmer (do not cover) and cook until chicken is tender and cooked through, about 30 minutes.
  6. Set chicken aside and bring braising liquid to a simmer cooking until slightly thickened.
  7. Plate sauce and put chicken on top. Grind on some pepper.
  8. 4 Servings
  9. 383 Calories, 22.6g Protein, 30.2g Fat, 5.3g Carbs, 1.6g Fiber, 3.7g Net Carbs
Notes
  1. If you think you can eat two of these puppies you might want to think again as there is so much else to eat with one thigh. Go ahead, I have tried and I can't do it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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/

Keto Huli BBQ Sauce

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Low Carb Huli BBQ SauceLow Carb Huli BBQ SauceKeto Huli BBQ Sauce. I use this lovely, garlicky sauce in the Huli Huli Chicken recipe but it is far more versatile than just on chicken.  It is also fabulous on baby back ribs and Pulled Pork, pulled chicken, and as a dipping sauce for Bacon Wrapped Shrimp.  This keto carb huli BBQ sauce in definitely one of my favorites recipes.

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.

Huli BBQ Sauce
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Ingredients
  1. ⅓ C Allulose***
  2. ¼ C Distilled White Vinegar
  3. ¼ C Low Carb Ketchup***
  4. ¼ C Tamari Sauce
  5. 2 t Crushed Garlic
  6. 1 t Powdered Ginger
  7. ½ t Chili Flakes
  8. 1 Juiced Lemon
Instructions
  1. Slightly heat vinegar, add Just Like Sugar Brown, and stir until dissolved.
  2. Thoroughly mix in rest of ingredients
  3. As a dipping sauce heat slightly & serve.
  4. With any pulled meat, mix in and heat.
  5. 6 Servings
  6. 18 Calories, 0.0g Protein, 1.6g Fat, 1.0g Carbs, .1g Fiber, .9g Net Carbs
Notes
  1. Just plain good.
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/

Low Carb Smoky Sweet And Sour Dipping Sauce

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Low Carb Smoky Sweet And Sour Dipping SauceLow Carb Smoky Sweet And Sour Dipping Sauce. Who couldn’t love this dipping sauce to dab meaty snacks into?  Well, I do do and this is perfect for any game day and ideal for chicken wings, Bacon Wrapped Shrimp or bacon wrapped chicken bites. Pictured is the sauce with both and since I had some leftover, I had it with Pulled Pork a couple nights later.  Served with Coleslaw or one of the many other Salad Recipes on this site & it’s dinner done. Don’t you just love my new acacia wood bowl.

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.

Smoky Sweet & Sour Dipping Sauce
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Ingredients
  1. ½ C Sugar Free Ketchup***
  2. ½ C White Vinegar
  3. 2 T Allulose***
  4. 1 T+1 t Worcestershire Sauce
  5. 1 t Liquid Smoke
Instructions
  1. Mix all ingredients thoroughly, heat & serve.
  2. 6 Servings
  3. 20 Calories, 0.0g Protein, 2.0g Fat, 0.5g Carbs, 0.0g Fiber, 0.5g Net Carbs
Notes
  1. This sauce is just about as free a food as you could want.
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/

Keto Baked Cabbage Steaks

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Low Carb Baked Cabbage SteaksKeto Baked Cabbage Steaks. There are just days I like messing around in the kitchen dabbling with this and that.  I was standing there staring at a cabbage thinking I might make some Cheesy Creamed Cabbage & Bacon when this came to mind and I’m saying why not.  We all know what a good beef steak is but keto baked cabbage steaks?  I love coming up with new descriptions of food and it comes from my restaurant background.  It is always a challenge to name menu items or daily specials and for me it’s fun (and I am definitely all about fun).

These are easy and the ingredients can be made ahead with the final assembly later just before popping them into the oven.  Since tasty cabbage recipes are such a sought after low carb item this will fill the bill nicely.  If your cabbage is large enough the recipe should easily feed 8-10 people but choose the size most appropriate for your family.  These are so good some people may want seconds and leftovers?…no problem. Pictured was a very small cabbage making 6 servings. Looking at two of the pictures reminds me a little of the old game Ms Pac-Man.

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.

Baked Cabbage Steaks
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Ingredients
  1. 1 Large Head Cabbage
  2. 2 T Olive Oil
  3. ⅔ C Mayonnaise
  4. ¼ t Dried Oregano
  5. ¼ t Dried Basil
  6. ¼ t Garlic Salt
  7. ¼ t Pepper
  8. ¼ t McCormick Italian Grinder (Or Italian Seasoning)
  9. ⅛ t Celery Salt
Instructions
  1. Preheat oven to 400°
  2. Slice cabbage into six ¾" steaks.
  3. Wedge out the core of the two center steaks.
  4. Drizzle oil on a foil lined sheet pan and put down steaks.
  5. Mix all remaining ingredients.
  6. Evenly blob mayo in center of each steak and smear completely over the top. More on the larger steaks and less on the smaller ones.
  7. Bake 20-25 minutes or until well browned on the top.
  8. The larger steaks can easily be cut in half to serve two people.
  9. 10 Servings
  10. 150 Calories, 1.9g Protein, 12.7g Fat, 7.1g Carbs, 2.9g Fiber, 4.4g Net Carbs
  11. 8 Servings
  12. 187 Calories, 2.4g Protein, 15.8g Fat, 8.8g Carbs, 3.6g Fiber, 5.1g Net Carbs
  13. 6 Servings
  14. 250 Calories, 3.2g Protein, 21.2g Fat, 11.6g Carbs, 4.8g Fiber, 6.8g Net Carbs
Notes
  1. As I said the two large center steaks can be cut in half to make 4 servings.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Kashke Bademjan

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Low Carb Kashk-e-BademjanLow Carb Kashke Bademjan.  I had been talking to a friend who lives in Dubai, on the last day of the year and of course the talk inevitably gets to food. She asked me if I had ever had Kashk-e-Bademjan which is a Persian (Iranian) eggplant-onion dish and my answer was no. I don’t have any idea how countries around the world come up with some of the eggplant dishes they do but I can say this: Some of them are doozies and this low carb kashke Bademjan is one of them. I must say it is about the ugliest dish imaginable but it also one of the tastiest too. It is all but impossible to tell the onion mixture on top from the mashed eggplant & onion mixture on the bottom and the only redeeming visual is the Yogurt on top. Since it was an experiment and I hadn’t made it before, I have changed the recipe to reflect the easy way to make it since it all looks the same color anyway. But…don’t let the picture fool you, this stuff is terrific. It would of course normally be scooped with a flatbread or Naan and as an appetizer you can savor each little bite with a fork. Enjoy.

Dubai FireI didn’t get to finish my conversation with Tatyana as she started screaming and saying I have to go, I have to go. Well, we all know why now. It had just come on the news that a hotel in Dubai was ablaze. Unbelievably no one was killed but I got just enough information from her to do this 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.

Kashk-e-Bademjan
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Ingredients
  1. ¼ C Olive Oil
  2. 1 Very Large Eggplant
  3. 1 Medium Slivered Onion
  4. 1 t Turmeric
  5. 1 T Crushed Garlic
  6. 1 T Dried Mint (Spearmint)
  7. Salt
  8. Pepper
  9. 4 T Full Fat Yogurt (Or Lebna)
  10. 2 T Parsley
Instructions
  1. Heat oil on medium, peel and cube eggplant, cover & cook until soft, mixing occasionally.
  2. Leaving as much oil as possible, remove the eggplant to a bowl and mash. You don’t want it smooth but just chunky and well mashed.
  3. Turn heat to low, add the onions and cook until they just begin to caramelize.
  4. Add the turmeric & mix.
  5. Move the onions to the side, add the garlic, cook a minute or so & incorporate into the onions.
  6. With onion mixture still to the side and the pan off heat, add the mint & stir until soft. Not long maybe a minute.
  7. Add mashed eggplant back to onions and mix thoroughly.
  8. Top with yogurt.
  9. Serve warm.
  10. 6 Servings
  11. 117 Calories, 1.5g Protein, 9.0g Fat, 7.4g Carbs, 2.4g Fiber, 5.0g Net Carbs
Notes
  1. If you have worked with turmeric you know that if you get it on anything you have a stain for life so be very careful with it.
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.

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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?
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