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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/

Low Carb Puttanesca Sauce

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Low Carb Puttanesca SauceLow Carb Puttanesca SauceLow Carb Puttanesca Sauce. While the word Puttanesca Sauce may or may not have some rather dubious origins, which you can look up if you wish, the bottom line is: It should be quite robust and flavorful and as you look at the list of ingredients you might imagine this to be true. It is extremely pungent and is said to have drawn men in off the streets.  So use a little imagination here.

Low Carb Puttanesca SauceThere are so many ways to use low carb puttanesca sauce and here are just a few suggestions: Obviously over spaghetti squash, with nicely sautéed chicken, or with any numbers of different fish. If you opt to use it over spaghetti squash it will serve four and will also serve four with a double recipe of Spaetzle noodles. If used with chicken or fish you should get 6-8 servings and I have listed nutritionals for all. If you decide to use with fish you can serve a large wedge of lemon along side.

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.

Puttanesca Sauce
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Ingredients
  1. 2 T Olive Oil
  2. 1 Medium Yellow Onion Small Chopped
  3. One Can Anchovies Packed In Oil
  4. 2 T Crushed Garlic
  5. 2 T Tomato Paste
  6. 2 16 Oz Cans Diced Or Crushed Tomatoes
  7. ¼ C Drained Capers
  8. ½ C Rough Chopped Kalamata Olives
  9. ½ t Crushed Red Peppers Flakes
  10. 2 T Fresh Chopped Basil
  11. Parmesan Cheese (Omit For Paleo)
  12. Salt & Pepper To Taste
Instructions
  1. Put olive oil in a sauce pan over medium heat, add onions, stir occasionally, and cook until soft.
  2. Add anchovies & garlic cooking and stirring until the anchovies disintegrate.
  3. Stir in tomato paste, add the tomatoes, capers, olives & red pepper flakes.
  4. Cover pan, turn down heat, simmer gently, and cook, stirring occasionally, until thick and saucy.
  5. Blend in basil, taste, and adjust flavors to your liking.
  6. Serve over whatever you choose. I almost always choose spaghetti squash and now I also use mung bean sprouts.
  7. 4 Servings
  8. 189 Calories, 7.5g Protein, 12.5g Fat 11.6g Carbs, 2.3g Fiber, 9.3g Net Carbs
  9. 6 Servings
  10. 126 Calories, 5.0g Protein, 8.4g Fat, 7.7g Carbs, 1.5g Fiber, 6.2g Net Carbs
  11. 8 Servings
  12. 95 Calories, 3.8g Protein, 6.3g Fat, 5.8g Carbs, 1.4 g Fiber, 4.4g Net Carbs
Notes
  1. Be sure to taste first before adding any salt & pepper.
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/

Keto Huli Huli Chicken

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Keto Huli Huli ChickenKeto Huli Huli ChickenKeto Huli Huli Chicken. The origins of Keto Huli Huli Chicken come from Hawaiian Ernest Morgado. It’s traditionally cooked on huge open-air BBQs to serve 100’s of people and went on to become the food of choice for many Hawaiian school & charity fundraisers. It’s a terrific sweet & spicy BBQ sauce for pork ribs and pulled pork.  Left out pineapple for obvious reasons and I doubt, since many of you have never had huli huli chicken anyway, you’d never have known if I hadn’t told.

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 Huli Chicken
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Ingredients
  1. 6 Bone-In Chicken Thighs
  2. 2 T Olive Oil
  3. ½ C Allulose***
  4. ¼ C Low Carb Ketchup***
  5. ¼ C Tamari Sauce
  6. ¼ C Distilled White Vinegar
  7. 2 t Crushed Garlic
  8. 1 t Powdered Ginger
  9. ½ t Chili Flakes
  10. 1 Juiced Lemon
Instructions
  1. Mix all ingredients except thighs and olive oil.
  2. Add thighs to a large one gallon plastic freezer bag, add ½ of the sauce, and massage until well coated.
  3. Let chicken come to room temperature for at least 3-4 hours in the marinade, turning occasionally.
  4. Preheat oven to 375°.
  5. Drizzle olive oil on bottom of 8"x8" baking dish.
  6. Lay out thighs skin side up, and cover with already used marinade.
  7. Bake about 45 minutes and yes, they will get dark and crusty.
  8. Meanwhile gently heat the remaining marinade and when thighs are finished, pour any remaining cooked pan juices into it to serve as a dipping sauce.
  9. Plate thighs and dab sauce over all.
  10. 6 Servings
  11. 455 Calories, 29.5g Protein, 34.9g Fat, 2.3g Carbs, 0.1g Fiber, 2.2g Net Carbs
Notes
  1. This is also a very suitable dish done outside on your BBQ grill but inside or out, it is fantastic.
  2. If truth be told and the thighs are small I can eat two of these puppies and given the nutritionals-no biggie & I'm a piggie.
  3. If you are having this for company and for more that 6 people, just do eight thighs because the sauce should accommodate 2 more.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Caramelized Onion Dip

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Low Carb Caramelized Onion DipLow Carb Caramelized Onion DipLow Carb Caramelized Onion Dip. I had been buying a Caramelized Onion Dip from my local New Seasons Market for many years and at $8.00/lb I thought maybe I should just start making it myself. Kept testing amounts and this recipe pretty well nails it. Now I will say they used shallots but who in heaven’s name could afford as many shallots as it would take to make this? I do use shallots for many things and by themselves, in comparison to the taste of onions, there is a definite difference but I can’t tell it in this recipe.  Anyone who tells you that you can caramelize onions in 10-15 minutes is full of it. You can’t & don’t try it.  The onions in the pan were done properly in about 45-50 minutes.  This is also terrific served atop a simple sautéed chicken breast.

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.

Caramelized Onion Dip
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Ingredients
  1. 2 Large Onions Peeled & Sliced Thinly Then Quarter Round Slices
  2. 2 T Olive Oil
  3. 1 T Butter
  4. ½ C Sour Cream
  5. ⅓ C Mayo
  6. 2 t Lemon Juice
  7. ¾ t Crushed Dried Thyme
  8. ¼ t Garlic Powder
  9. ¼ t Salt
  10. ¼ t Pepper
Instructions
  1. Put butter & olive oil in a large pan over low heat and add sliced onions. Cook, stirring occasionally, until onions are a dark caramel color or about 45-60 minutes. It is very important to do this slowly so you don’t scorch the onions so have patience with the process.
  2. Cool onions.
  3. In medium bowl, mix rest of ingredients thoroughly then add in cooled onions.
  4. 24 Servings 2 t Each Serving
  5. 45 Calories, .2g Protein, 5.5g Fat, 1.1g Carbs, .2g Fiber, .9g Net Carbs
Notes
  1. Your onions are best sliced on a mandoline so that they are all of an even thickness and thinly sliced.
  2. Serve with you favorite vegetables and as you can see I use pork rinds which is, in my opinion, the best thing anyway, with sliced vegetables coming in only a close second.
  3. If you are able to tolerate a couple more carbs then I might suggest Blue Diamond Country Ranch Rice Crackers with this. If you eat just 4 crackers it only adds 5.5g net carbs and with 2 t of dip on each cracker, & used as an appetizer, they are very filling.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cauliflower Bacon Quinoa Salad

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Cauliflower Bacon Quinoa SaladLow Carb Cauliflower Bacon Quinoa Salad.  Quinoa is one of 10-12 ancient grains and has become something of a darling in the last 5-7 years and probably because it’s gluten free. The problem for low carbers is still its high carb content. This low carb cauliflower bacon quinoa salad is a very quickly made recipe to accompany a last minute meal. If you like this, you will also like my Cauliflower Tabbouleh which is different, a bit more complicated, and uses more ingredients. Will this taste like a classic quinoa? No, but pretty danged close.

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.

Cauliflower Bacon Quinoa Salad
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Ingredients
  1. 3 C Riced Cauliflower
  2. ½ Lb Bacon
  3. ½ C Chopped Red Onion
  4. ¼ C Chopped Parsley
  5. ¼ C Olive Oil
  6. 2 T Balsamic Vinegar
  7. 1 t Liquid Smoke
  8. 1 t Spicy Mustard
  9. 1 t Allulose
  10. ½ t Chipotle Powder
  11. ¼ t Salt
  12. Fresh Cracked Pepper
Instructions
  1. Cook and crumble bacon, retaining 2 T fat.
  2. Put riced cauliflower, red onion, parsley, and bacon in mixing bowl.
  3. In smaller bowl put reserved bacon fat with rest of ingredients and mix well.
  4. Pour over cauliflower and again mix well.
  5. 4 Servings
  6. 403 Calories, 8.0g Protein, 38.2g Fat, 6.7g Carbs, 2.1g Fiber, 4.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sweet Spicy Asian Chicken Wings

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Low Carb Sweet And Spicy Asian Chicken WingsKeto Sweet Spicy Asian Chicken Wings are the second wings recipe on the site and they are so good I had to share them.  I don’t design paleo dishes but sometimes they just turn out that way. Since moving to Portland, OR I had come to love Asian food of just about any kind but then that diabetes stuff just stepped in and stopped me until I found better ways to fix them.  Unfortunately, most Asian foods are laden with sugar…but not these little Keto Sweet Spicy Asian Chicken Wings puppies.

You could make these as boneless wings with cut up thigh meat but I think part of the charm of wings is the slower eating with the bones in tack and anyway, too much of our meats come without bones.  The sauce will not be thick since there is no sugar in it so serve it to the side and dip your wings.  Use them as an appetizer and make a complete Asian dinner with a small Thai Salad/Sweet & Spicy Peanut Sauce & Crab Rangoon Bundles/Asian Drizzle

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

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
Sweet & Spicy Asian Chicken Wings
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Ingredients
  1. 3 Lbs Split Chicken Wings Or About 32 Pieces Room Temperature
  2. 2 T Melter Butter
  3. ¼ C Tamari Sauce
  4. ¼ C Apple Cider Vinegar
  5. 2 T Lemon Juice
  6. 3 T Allulose
  7. 2 T Green Onion Tops
  8. 1 t Crushed Garlic
  9. 1 t Dried Ginger
  10. ¼ t Crushed Red Pepper
  11. 1 t Orange Extract (Optional)
  12. Cilantro For Garnish
  13. Green Onions For Garnish
Instructions
  1. Bring wings to room temperature.
  2. Except wings, mix all ingredients is a small sauce pan and heat until a bit thick.
  3. Preheat oven to 400°.
  4. Line sheet pans with parchment paper, put down the wings and drizzle with butter to coat.
  5. Bake 40-45 minutes.
  6. Toss wings in a large bowl with sauce.
  7. Garnish with cilantro & green onions.
  8. 4 Servings
  9. 454 Calories, 42.9g Protein, 29.7g Fat, 1.8g Carbs, .4g Fiber, 1.4g Net Carbs
  10. 6 Servings
  11. 302 Calories, 28.6g Protein, 19.8g Fat, 1.2g Carbs, .3g Fiber, .9g Net Carbs
Notes
  1. Depending on whether your wings come with their tips or not, you may get more that 4 servings, however with that said, I tend to pig out on these things. Yes, I do cut off the tips and I do split the wings into two pieces.
  2. 1 T of orange extract will give an additional depth of flavor.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
 

Keto Green Bean Casserole

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Keto Green Bean CasseroleKeto Green Bean CasseroleKeto Green Bean CasseroleKeto Green Bean CasseroleKeto Green Bean Casserole is a recipe I have wanted to post for a long time.  Some of you know by now that some of my recipes are not for the faint of heart but this is so very easy.  When we think of green bean casserole the natural inclination is to see the Thanksgiving feast in front of us but this is a dish to eat year round.  The “mushroom soup” is from scratch and believe me there is a big difference. This is the list of ingredients in Campbell’s Cream of Mushroom Soup and, at least to me, it reads like a horror movie:  WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.  No wonder mushroom soup doesn’t taste like it did in the 50’s & 60’s.

So here ya go and this keto green bean casserole is a dish you can be proud to serve your family on Thanksgiving Day or…any day of the year for that matter.

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.

Green Bean, Mushroom Bacon Casserole
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Ingredients
  1. 2 Cans Frenched Green Beans ( 4 Cups Of Fresh Are Even Better)
  2. ½ Medium Yellow Onion
  3. ¼ Lb Bacon (Optional But Good)
  4. ¼ Lb. Sliced Button Mushrooms
  5. ¾ C Heavy Cream
  6. 1 t Porcini Dust***
  7. 1½ t Chicken Base***
  8. ½ t Pepper
Instructions
  1. Drain, drain, drain green beans and put in mixing bowl.
  2. Fry bacon (if using) & add to beans. Reserve 2 T grease.
  3. Sauté mushrooms, chop & add to beans.
  4. Lightly sauté & caramelize onion. Set aside.
  5. Add heavy cream, porcini dust, and chicken base to pan and reduce on low heat until thick.
  6. Blend pepper into cream mixture, pour into beans, mix and put in casserole dish.
  7. Top with onions.
  8. Microwave until very warm and serve.
  9. 6 Servings
  10. 175 Calories, 8.7g Protein, 13.5g Fat 4.7g Carbs, 1.8g Fiber, 2.9g Net Carbs
Notes
  1. If you opt to use chopped bacon the only thing that will change are the calories.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Almond Avocado Salad

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Low Carb Bacon Almond Avocado SaladLow Carb Bacon Almond Avocado Salad. Another terrific salad, this time from my friend Carole. She has actually given me several recipes over the months as she and her husband eat a lot of salad, and I mean a lot of salad. They are confessed saladholics. How that for a word? It shows up as misspelled and I’m still using it. Anyway, as I pretty much do, I changed it to my own suiting, it’s paleo, and I hope you like this low carb bacon almond avocado salad. The slivered almonds were toasted in duck fat because…I just happened to have some so, there are two fats instead of just the bacon fat.

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.
Bacon Almond & Avocado Salad
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Salad Guts
  1. 10 Oz Clamshell Spring Mixed Greens
  2. ⅓ C Finely Chopped Red Pepper
  3. ⅓ C Finely Chopped Orange Pepper
  4. ⅓ C Thinly Sliced & Chopped Jicama
  5. 1 Avocado Cut Into Small Chunks
  6. ½ Lb Bacon
  7. 1 C Sliced Almonds
Dressing
  1. ⅓ C Olive Oil
  2. ¼ C Just Like Sugar***
  3. 3 T Cider Vinegar
  4. ¾ t Salt
  5. Freshly Ground Pepper
Instructions
  1. Put lettuce & vegetables in bowl.
  2. Fry Bacon reserving 2 T grease & set aside.
  3. Toast almonds in bacon grease, cool & set aside.
  4. Add salt, & Just Like Sugar to vinegar, heat gently, stirring to dissolve, cool and add olive oil.
  5. Add bacon & almonds to salad.
  6. Dress, toss and serve with fresh pepper.
  7. 6 Servings
  8. 367 Calories, 9.6g Protein, 32.8g Fat, 8.9 Carbs, 5.0g Fiber, 3.9g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Creamed Firecracker Shrimp

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Keto Creamed Firecracker ShrimpKeto Creamed Firecracker ShrimpKeto Creamed Firecracker ShrimpKeto Creamed Firecracker Shrimp. In the good old days I used to sop the heavy cream in Creamed Firecracker Shrimp gravy with tons of buttered French bread but that was then and this is now. This is a very easy recipe and can be finished to table in about 30 minutes assuming you have already prepared your spaghetti squash.   Keto creamed firecracker shrimp is also divine served over buttered spinach or kale.

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.

Creamed Firecracker Shrimp
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Ingredients
  1. 20 Large Shrimp (5 Shrimp Each Person)
  2. 2 C Cooked Spaghetti Squash
  3. 2 T Butter
  4. 1¼ C Heavy Cream
  5. ¾ Water
  6. ¼ C Lemon Juice
  7. 2 t Chicken Base
  8. ¼ t Chipotle Powder (This Is A Starting Point-Add More To Taste)
  9. 1 T Chives
Instructions
  1. While peeling shrimp, heat butter to bubbling and just starting to brown.
  2. Quickly sauté shrimp and set aside.
  3. Add heavy cream and water to sauté pan and begin to slowly reduce.
  4. Add chicken base, lemon juice and chipotle powder.
  5. Sample sauce and correct seasoning to taste.
  6. Reduce sauce slightly & add back shrimp.
  7. Top spaghetti squash.
  8. Sprinkle with a few chopped or dried chives.
  9. 4 Servings
  10. 413 Calories, 7.9g Protein, 36.6g Fat, 6.3g Carbs, 1.5g Fiber, 4.8g Net Carbs
Notes
  1. The spaghetti squash is included in the nutritionals.
  2. For ease and convenience I cook 2-3 spaghetti squash at a time, freeze them in ½ C packages, and that way I have them when needed.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cauliflower Tabbouleh

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Low Carb Cauliflower TabboulehLow Carb Cauliflower Tabbouleh. Traditional tabbouleh is actually kind of an herb salad with not so much bulgur and as we Americans have made it, it now does not really resemble any true Middle Eastern versions. But hey, now here’s the deal. I am an American and this is closer to our version than theirs. Anyway, the idea is eat a good tasting clean salad and this is that. Any and all of the ingredients may be changed.  By the time you are finished with this dish you may not even recognize it as cauliflower. There are so many other compatible flavors which when blended, make this one tasty side salad and as I know low carb cauliflower tabbouleh, this will be far healthier than the boxed stuff we are all familiar with.  As I said, it is not a “wheat salad”  it is a low carb cauliflower tabbouleh herb salad with a little “cauliflower bulgur” in it.

If you are so inclined, and for more wonderful tabbouleh recipes that you can healthify with cauliflower for yourself, here is a list of them and in fact my recipe seems closely related to The Greek Island Tabbouleh

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.
Cauliflower Tabbouleh
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Ingredients
  1. 4 C Blanched, Drained, Cooled & Riced Cauliflower (Always Include The Core)
  2. 1 C Peeled, De-Seeded And Chopped Cucumber
  3. ¾ C Chopped Mint Leaves (Spearmint) (Or 3-4T Dried Mint)
  4. ½ C Chopped Curly Leaf Parsley
  5. ½ C Pitted And Chopped Kalamata Olives
  6. ½ C Finely Chopped Orange Peppers, Yellow Peppers, Or Both
  7. ⅓ C Thinly Cut Green Onion Tops
  8. ⅓ C Quartered Cherry Tomatoes
  9. ⅓ C Finely Chopped Red Onion
  10. ¼ C Olive Oil
  11. ¼ C Lemon Juice
  12. ½ t Crushed Garlic (Optional)
  13. 1 t Apple Cider Vinegar (Or Red Wine Vinegar)
  14. ¼ t Allspice
  15. ½ t Pepper
  16. 1 t Salt (For Later)
Instructions
  1. Blend first 9 ingredients in large bowl.
  2. In a smaller bowl mix next 6 ingredients and blend into vegetables.
  3. May be refrigerated* or served immediately.
  4. Just before you are ready to serve your tabbouleh sprinkle and mix in the salt or better yet let people do it themselves. Not all, but most of the veggies will weep anyway and if you salt and then refrigerate you will have even more. Now this is not necessarily bad, it just is. Salt leaches out liquids plain & simple. If you end up with weepy tabbouleh even without salt, just drain it.
  5. 10 Servings
  6. 126 Calories, 1.1g Protein, 10.2g Fat, 7.4g Carbs, 1.6 g Fiber, 5.8g Net Carbs
  7. 12 Servings
  8. 105 Calories, .9g Protein, 8.5g Fat, 6.2g Carbs, 1.3g Fiber, 4.9g Net Carbs
Notes
  1. *I personally like to refrigerate mine for at least several hours.
  2. If you have it and wish to add a little crumbled feta cheese then please, be my guest.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pizza In A Bowl

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Low Carb Pizza In A BowlLow Carb Pizza In A Bowl. No pizza crust here baby and though it has no crust it has a whole lot of pizza topping in it and if you want different ones then…add em.  I can’t think of too many other things more customizable than a low carb pizza in a bowl. I mean seriously, there are more pizza toppings than you can shake a stick at and about a million combinations. This is the only other pizza on the site Chicken & Shrimp Thai Pizza

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.

Pizza In A Bowl
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Ingredients
  1. 1 Lb Ground Pork Sausage (Or Hamburger)
  2. ½ Medium Onion Slivered & Sautéed
  3. ¾ t Ground Fennel (Optional And This Is The Same Spice You Taste In Pizza Sausage)
  4. 1 Lb Shaved & Chopped Dry Ham
  5. ½ Lb Bacon Cooked & Chopped (Save Grease) (Not Too Crispy)
  6. 1 C Chopped & Sautéed Yellow Bell Pepper
  7. 1 Lb Sliced & Sautéed Mushrooms
  8. ¼ Lb Thinly Sliced Salami (Or Pepperoni)
  9. 1 Beaten Egg
  10. 1 Can Diced Tomatoes (Crushed Works As Well)
  11. 1 Can Tomato Sauce
  12. 6 T Parmesan Cheese
  13. 1 T Crushed Garlic
  14. 1½ t Salt
  15. ½ t Pepper
  16. ¾ t Dried Basil
  17. ½ t Dried Oregano
  18. 1 C Sliced Black Olives (Optional And I Actually Like Kalamatas)
  19. 1 Can Anchovies (Optional)
  20. 1 C Rough Chopped Fresh Basil Leaves (Or More As Wanted And I Want)
  21. 2 C Full Fat Mozzarella Cheese
  22. 6 T Parmesan Cheese (Yes More)
  23. 8 T Olive Oil
  24. Red Pepper Flakes
Instructions
  1. Preheat oven to 350°
  2. Brown sausage & onions, add fennel & set aside. Reserve fat.
  3. Cook bacon & set aside. Reserve fats.
  4. Sauté peppers in bacon fats & set aside.
  5. Sauté mushrooms in remaining fats & set aside.
  6. In a medium bowl beat the egg then add & mix in the diced tomatoes, tomato sauce, garlic, dried oregano & basil, 6 T Parmesan cheese, salt, & pepper.
  7. Put very little of the sauce on the bottom of an 8”x8” glass dish.
  8. Layer the meats followed by layers of everything else you have chosen to put into your pizza.
  9. Spoon rest of sauce evenly over all.
  10. Sprinkle with fresh basil, pile on the mozzarella cheese and top with remaining Parmesan.
  11. Bake until cheeses just barely begin to brown.
  12. Let rest 10 minutes. (If you can wait).
  13. Serve in a bowl and of course you can also serve this on a plate.
  14. Drizzle with 1 T olive oil and pepper flakes if wanted.
  15. 8 Servings
  16. 662 Calories, 30.0g Protein, 54.4g Fat, 13.1g Carbs, 1.9g Fiber, 11.2g Net Carb
Notes
  1. Nutritionals include olive oil.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/