Tag Archives: keto

Keto Thousand Island Dressing

Leave a reply

Keto Thousand Island DressingKeto Thousand Island DressingKeto Thousand Island DressingKeto Thousand Island Dressing. I should have posted this keto thousand island dressing recipe a 1,000 years ago but you know how it is and better late than never.  I kind of messed up a little getting ahead of myself with pictures and kinda forgot to take a picture of the finished dressing and that’s why you see that puny little dish with only about ¼ cup in it. Oops.

Anyway, back at the ranch (on one of those 1,000 islands), this recipe has been around forever. Some will mix in a hard-boiled egg but I like the way a salad or most other things look with grated egg on top so that’s the way I do mine.  If you are going to top something like the Open-Faced Rueben then better to add your hard-boiled egg into the dressing or better yet, put the egg in the dressing and then more grated egg on top.

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.

1,000 Island Dressing
Print
Ingredients
  1. ½ C Mayonnaise
  2. 3 T Sugar Free Ketchup***
  3. 3 T Horseradish Cream
  4. 3 T Sugar Free Sweet Pickle Relish***
  5. 3 T Minced Purple Onion (Or Shallots)
  6. 1 T Lemon Juice
  7. 1 t Distilled Or Apple Cider Vinegar
  8. ½ t Crushed Garlic
  9. 1 Hard Boiled Egg
Instructions
  1. Grate cooled hard boiled egg.
  2. Mix all ingredients and refrigerate until ready to use.
  3. 12 Servings
  4. 84 Calories, .5g Protein, 9.2g Fat, 0.9g Carbs, 0.0g Fiber, 0.9g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tonnato

Leave a reply

Keto TonnatoKeto TonnatoKeto TonnatoKeto TonnatoKeto Tonnato and it kind of reminds me of the song; you say Potato, I say Potahto, you say Tomato, I say Tomahto…. Let’s call the whole thing off. Only we are not calling the whole thing off because this Keto Tonnato Sauce is literally to die for good. It was and is, traditionally served with veal in Europe (Italy originally)) but here in the good old USA we do not have much veal to speak of anymore as the veal police swept through and decided we shouldn’t be killing baby cows anymore. But the good news is that it is good with lots of other foods. It is really kinda, sorta like a “tuna mayo” if you will. The absolute success to any Keto Tonnato is using a good quality Tuna, packed in real olive oil, and I have shown two pictures of what I use. I have also shown it with veal but it is certainly not limited to it. Notably with chicken or pork scallopini, thinly cut pieces of either tenderloin or loin of pork, vegetables of all kinds which might include broccolini & green beans, and used as a dip with a crudités. When all else fails you can just take a spoon to it and…eat it.

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.

Tonnato
Print
Ingredients
  1. Tonnato Sauce
  2. 3½-4 Oz High Quality Tuna Packed In Oil
  3. 3 T Lemon Juice
  4. 2 T Olive Oil From Tuna Can
  5. 2 T Mayo
  6. 1 T Anchovy Paste + More To Taste
  7. 1 T Capers + More To Taste
  8. ½ t Garlic Paste
  9. ¼ t Pepper
Instructions
  1. Put all ingredients in a small blender.
  2. (I use my immersion blender as well) & purée.
  3. Eat. It. With. Anything.
  4. 6 Servings
  5. 119 Calories, 4.0g Protein, 10.9g Fat, 1.0g Carbs, 0.0g Fiber, 1.0g Net Carbs
Notes
  1. I can't tell you how good this is. Divine might be a good word.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cream Of Bacon Soup

Leave a reply

Keto Cream Of Bacon SoupKeto Cream Of Bacon SoupKeto Cream Of Bacon Soup. A while ago a new Italian butcher shop opened near me and they have & smoke their own jowl bacon (guanciale). I bought some and have eaten nothing but this bacon ever since. I never know or can remember when something enters my brain or strikes my fancy but this is one of those recipes. It just seemed too easy to be true but…it is. You will use your own favorite bacon and in fact if you can make a Creamed Soup of any kind you can certainly make this fabulous keto cream of bacon soup.

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.

Cream Of Bacon Soup
Print
Ingredients
  1. 1 Lb. Good Quality Bacon
  2. 2 C Water
  3. ½ C Finely Minced Celery
  4. ½ C Finely Minced Onion
  5. ¼ C Bacon Grease
  6. 3-4 t Chicken Base Paste
  7. ½ t Dried Thyme + More To Taste
  8. ½ t Pepper
  9. ¼ t Liquid Smoke
  10. 3 C Heavy Cream
  11. ¼ C Fresh Chives (Garnish)
  12. 2 T Fresh Thyme Leaves (Garnish)
  13. Fresh Pepper To Finish
Instructions
  1. Cook bacon until crispy. Crumble & crush, set aside, reserving ¼ C fat.
  2. To reserved bacon grease, add water, celery, onion, chicken base, pepper & thyme, cover and cook until veggies are softened.
  3. Uncover, take off heat, transfer to a metal soup pot, add heavy cream, liquid smoke, crushed bacon and blend with a stick blender.
  4. Put back on heat, bring to temperature and reduce to desired thickness.
  5. Garnish with whatever you like and I used chives and thyme leaves.
  6. 6 Servings
  7. 729 Calories, 36.6g Protein, 61.8g Fat, 5.5g Carbs, 0.9g Fiber, 4.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
Radishes aka Potatoes

All Things Daikon Radish

2 Replies

Low Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishAll Things Daikon Radish. Or…in my keto~lowcarb diabetic world…potatoes. Since going lowcarb and after having been diagnosed as diabetic 12 years ago, I have been using daikon and red radishes as my potato substitute with spectacular results and I am sharing them all below. Never could there have been a more well designed vegetable than the Daikon Radish, not only for you low-carbers but especially for all you diabetics. They can be used and cut in so many ways it’s not even funny. In stews, as French fries, in casseroles, in soups, in salads, pickled, desserts,…hope you are getting the idea. There is no way, after eating these, that you should miss potatoes eating Keto-LowCarb, and the absolute best thing about using daikon radishes in place of potatoes is that they take on any flavor you want them to. Savory yep, sweet yep, sour yep, that too. As you look at the pics & recipes notice how diverse & different they are. I am going to bet you will find a million ways to use the low carb daikon radish. There are more…whatever you can imagine. Below are many of the recipes on the site using the wonderful low carb daikon radish. So no matter which radish you choose either a daikon or red, they work equally well. They nearly all need to be parboiled just like any potato and instructions are included in the 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.

Low Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon Radish

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keto Mediterranean Salad

Leave a reply

Keto Mediterranean SaladKeto Mediterranean Salad. Hoping you can not only tell from the pictures but also from the simple ingredients how good this keto Mediterranean salad really is. The emphasis is on the herbs and you can easily use more of one than the other. I like to make the dressing the day before using just to let the dried herbs soften and infuse into the oil. I have used Castelvetrano olives and I think Kalamata olives would be just as good and maybe you could mix & match them. The biggest difference is that the Castelvestranos don’t have quite as strong a flavor. I also used Labne which would be traditional but you will probably use a good thick yogurt with maybe a pinch of salt. The second picture is done in chunks with the addition of Kalamatas and purple onion instead of sliced shallots and both were terrific. The addition of fresh thyme leaves add another depth of flavor but if you don’t have them don’t fret.

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.

Mediterranean Salad
Print
Salad Guts
  1. 1 Cucumber Sliced Paper Thin
  2. 2-3 Roma Tomatoes Sliced Very Thinly
  3. 1 Shallot Or
  4. ¼ Purple Onion Sliced Very Thinly
  5. 25-30 Castelvetrano Olives
  6. 2 Small Avocados Cut Into Chunks
  7. ½ C Labne Or Full Fat Yogurt
  8. Additional Salt Sprinkled On Labne Or Yogurt
  9. Fresh Thyme Leaves As Garnish (Optional But Really Good)
Vinaigrette
  1. ⅓ C Olive Oil
  2. 2 T Red Wine Vinegar
  3. 1 T Lemon Juice
  4. ¾ t Dried Basil
  5. ¾ t Dried Oregano
  6. ½ t Salt
  7. ¼ t Pepper
Instructions
  1. Mix all dressing ingredients and allow to sit on the counter at least 4-6 hours and overnight is fine.
  2. Cut and arrange vegetables as you wish and chunks of them work quite well too.
  3. 6 Servings
Notes
  1. Notice there is no garlic in this vinaigrette dressing and if you might like some then add just a bit. I didn't because I wanted the flavors of the veggies to come through.
  2. All vegetables can also be cut into chunks and arranged to your liking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Stuffed Chicken Boats

Leave a reply

Keto Stuffed Chicken BoatsKeto Stuffed Chicken BoatsKeto Stuffed Chicken BoatsKeto Stuffed Chicken Boats. I have made and stuffed chicken breasts before but never like this. Usually you have to slice the breast from the side to make a pocket, the tenderloin tends to fall off and…what a mess, but not these pretty puppies. The opening is made in the top hence the name keto stuffed chicken boats cause/and…that’s exactly what they look like. The addition of a few cherry tomatoes are perfect with it as the flavors go so well together and also take the same amount of time to cook.

They are very easy to put together and cook, that foil is what sets and keeps the boats upright and…because of the way they are cooked, they stay exceptionally moist. I first made and tested one but only took a few pics and didn’t measure my ingredients so I had to make it again and awe, had to eat one again too. Chicken breasts as you probably know have become ridiculously large and can top out the scales at 13-14 ounces. If you can get smaller ones then great and good luck so if you end up with larger breasts then they should be cut in half and shared with a hungry buddy.

A little secret here and I’m not kidding. I dropped the already cooked danged thing on the floor but luckily it was still stuffed with the foil still in it and it held together beautifully and yep… I ate it. This keto stuffed chicken boats recipe will serve two people so two breasts will feed four hungry people.

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.

Stuffed Chicken Boats
Print
Ingredients
  1. 2 Large Chicken Breasts/Tenderloin Attached Room Temperature
  2. 6 Oz Softened Cream Cheese
  3. ¼-⅓ C Squeezed Chopped Spinach
  4. 2 T Lemon Juice (Optional But Delicious)
  5. 3 Oz Shredded Mozzarella Cheese
  6. 3 T Parmesan Cheese + More Later
  7. ¼ t Salt +
  8. ¼ t Pepper +
  9. ¼ t Paprika Or More As Needed
  10. 2 T Butter +
  11. 4 Lemon Wedges As Garnish
Instructions
  1. Preheat oven to 350°.
  2. Mix cream cheese, spinach, ½ Parmesan cheese, ½ mozzarella cheese, lemon juice and S&P making sure it is mixed well.
  3. Melt butter in sauce pan large enough to fit both breasts.
  4. With a sharp knife cut a slit about ½ way down the top center of chicken.
  5. Now with you knife at a 45° angle and starting from the original cut, slice into and down each side making your pocket.
  6. Take two pieces of foil and shape them the size of your opening and stuff it inside and making sure the top is flat to the chicken top.
  7. Turn over to the bottom, sprinkle with salt, pepper & paprika. Turn and repeat on the top.
  8. Melt butter in sauce pan large enough to fit both breasts.
  9. Starting with bottom down, sauté in butter until nicely browned, turn and repeat with top. (About 5-6 minutes per side).
  10. Set on counter, take out foil and stuff.
  11. Smear butter in glass baking dish, placing breasts on top, and bake 16-18 minutes.
  12. If serving small tomatoes put them in your baking dish now.
  13. Remove from oven, sprinkle with last of mozzarella & Parmesan cheese, return to oven for 5-6 minutes or until just beginning to ever so lightly brown.
  14. Split breasts lengthwise to serve two people and plate shown is for two.
  15. 4 Servings
  16. 391 Calories, 31.9g Protein, 27.6g Fat, 3.6g Carbs, 0.9g Fiber, 2.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mexican Chicken Queso Soup

Leave a reply

Keto Mexican Chicken Queso SoupKeto Mexican Chicken Queso SoupKeto Mexican Chicken Queso Soup. A couple of weeks ago I bought a 16 oz. jar of a fabulous Queso to fix myself some nachos using Pork Skins instead of some other high carb chip and since I live alone, I had tons (of Queso) left over. What you see in that bowl of creamy goodness is just stuff I either had on the counter, in the fridge, or in the freezer freezer. (The chicken). Knowing I now had way too much chicken I saved the rest and made chicken salad for following day. It’s a never ending cycle of too much of one thing to incorporate into another meal and those 2 chicken hindquarters will turn into 3 meals. Keto Mexican chicken queso soup could not be easier as the actual soup part only has five ingredients and that includes (poaching) water but all the goodness of this soup comes from the wonderful lowcarb accoutrements. I am here to tell you there is a lot of flavor in that 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.

Mexican Chicken Queso Soup
Print
Ingredients
  1. Jar 16 Oz Queso (Whatever Your Favorite Is)
  2. 1 Jar Rotel Tomatoes & Diced Green Chilies
  3. 1½ C 40% Heavy Cream
  4. 1½ C Water
  5. 2 T Butter
  6. 1 Small Onion Finely Diced
  7. Salt to Taste (If Even Necessary)
  8. 2 C Pulled Rotisserie Chicken (About ½ Chicken)
Instructions
  1. Put butter into a medium saucepan with onions and sweat until tender.
  2. Dump rest of ingredients, minus chicken, bring to simmer and allow to thicken just a bit.
  3. Place warmed chicken in center of bowl.
  4. Ladle soup around chicken.
  5. Garnish with anything you like and as you can see from my bowl I used all low carb items that most people consider pretty Mexicanish. Is that even a word?
  6. In the notes is a list of the good stuff you can put with this soup and yes, the chicken can be subbed with other meats too.
  7. 4 Servings
Notes
  1. Tomato, Jalapenos, Cilantro, Guacamole, Sour Cream & Green Onions, Pork Rinds, Nduja, Chorizo, & Ground Pork.
  2. May add any other Mexican herbs & spices at your pleasure.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vegetable Dip

Leave a reply

Keto Vegetable DipKeto Vegetable DipKeto Vegetable Dip. It’s been a wild ride getting this into a recipe and here’s the story. I first made it just messing around in the kitchen but I liked it so much I made it again and knew it was a winner. Soooo first, as I made it several times I ran out of my frozen 3.5% Darigold Bulgarian Buttermilk cubes and needed to buy more. The grocery store where I had always gotten it was no longer carrying it. Ugh. OK and then, my computer had a rather large problem which took me about 3 weeks to finally get fixed. Lucky for me I have a dear friend who also happened to work for NASA as yes, a NASA scientist who fixed it quite handily. He works on the cheap for…guess what…FOOD. Meanwhile, I can’t find my old buttermilk anywhere. What to do? I PUNTED. I bought some dried buttermilk powder as seen in the picture above and began using that. Good grief, if you don’t have this stuff you should. At least for me it is kind of a miracle product and now I will use it for lots of stuff. My opinion: this keto vegetable dip will be the best thing you have tasted with…vegetables.

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

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

Vegetable Dip
Print
Ingredients
  1. 2 T 40% Heavy Cream
  2. 1 T Powdered Buttermilk
  3. 1 T Water
  4. ¼ C Sour Cream (I Use Labne-Tastes Better And It’s Thicker)
  5. 2 T Mayonnaise
  6. 1 t Lemon Juice
  7. 1 t Distilled White Vinegar
  8. 2 T Fresh Chives (Or 1 T Dried)
  9. 1 t Nutritional Yeast (Torula) (This Is The Secret Ingredient)
  10. ½ t Oregano
  11. ½ t Dried Basil
  12. ¼ t Dried Dill
  13. ¼ t Garlic Powder
  14. ¼ t Onion Powder
  15. ¼ t Salt
  16. ¼ t Pepper
  17. ¼ t Maggi Seasoning (Optional But Terrific)
Instructions
  1. Mix water, heavy cream, and powdered buttermilk well and set aside for 5-10 minutes.
  2. Add rest of liquid ingredients and mix well.
  3. Add herbs & spices and mix well again.
  4. Refrigerate at least 4 hours.
  5. 8 Servings
  6. 60 Calories, 0.6g Protein, 6.1g Fat, 1.0g Carbs, 0.2g Fiber, 0.8g Net Carbs
  7. 6 Servings
  8. 79 Calories, 0.6g Protein, 8.1g Fat, 1.4g Carbs, 0.2g Fiber, 1.2g Net Carbs
  9. 4 Servings
  10. 120 Calories, 1.2g Protein, 12.2g Fat, 2.0g Carbs, 0.4g Fiber, 1.6g Net Carbs
Notes
  1. You may adjust any or all the of herbs to your own liking but before you change anything let it chill first.
  2. The dressing makes a fabulous dip for veggies and yes, I even dip bacon into it.
  3. I haven't made it but I think a spinach, bacon, & mushroom salad would be terrific. I mean wait until you try this dip, it will literally blow you away.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sweet Lime Shrimp

Leave a reply

Keto Sweet Lime ShrimpKeto Sweet Lime Shrimp. Do you like easy? Do you like shrimp? Do you like butter? Do you like lime? If you answered yes to these questions this recipe may be for you. I have garnished mine the way I like it and you will do the same. Served it over Cauliflower Grits and again you will do it as you wish. I use a LOT of cauliflower grits and rest assured they are not just plain old riced cauliflower. One good sized head should give you about 6-½ C servings which freeze well for later use. I make 2 heads at a time to freeze.

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 Lime Shrimp
Print
Ingredients
  1. 1¼-1½ Lbs Peeled Shrimp (Room Temperature)
  2. 8 T Butter (Divided)
  3. 1 Medium Shallot Sliced Very Thinly
  4. 1 T Garlic Paste***
  5. 1½ t Chili Powder
  6. ½ t Paprika
  7. ⅓ C Water
  8. 1 t Chicken Paste***
  9. ¼ t Salt
  10. ¼ T Freshly Ground Pepper
  11. 3 T Allulose
  12. 3 T Chopped Cilantro (Divided)
  13. 1 T Lime Juice
  14. 2 t Lime Zest
Instructions
  1. Add 5 T butter to large sauté pan set to medium high.
  2. Add shrimp, sauté for 1-2 minutes, turn and sauté for another minute or so. Remove from pan and set aside.
  3. Reduce heat to medium, add shallots, cook until translucent, add garlic paste & sauté for about one minute.
  4. Add chili powder & paprika, sauté for another minute.
  5. Add water, (or chicken stock), allulose lime juice & zest, salt & pepper.
  6. Add back shrimp to heat.
  7. Add 2 T cilantro, stir and remove from heat.
  8. Swirl in last 3 T butter 1 T at a time.
  9. Sprinkle with last 1 T cilantro.
  10. 4 Servings
  11. 388 Calories, 29.5g Protein, 27.5g Fat, 5.1g Carbs, 0.3g Fiber, 4.8g Net Carbs
Notes
  1. Best to have all ingredients cut & chopped as this dish is very quickly made.
  2. If more sweetness is desired add 1 T additional allulose.
  3. Really like lime? Add more to taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pork Rind Wraps

4 Replies

Keto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind Wraps. There may be lots of recipes for keto wraps and this is just my simple version. I did not put any flavoring (except salt) into them as you can flavor them any way you wish and that might certainly include sweetened. I made mine in a small sauté pan to control even sizing but they could just as easily be done on a countertop griddle. To keep it simple and because I already had everything I needed, I did pulled pork burritos and you can experiment any way you wish. Of course I didn’t use all eight of the wraps and since I only used two, I put them two each encased in film and froze the rest of them for later use. The first next thing I am going to do with them is tear them into pieces to use as scoops in one of my dips which might include…I just made some Smoky Eggplant Dip, tore two wraps into what I call rags, and they were perfect. I didn’t do it but it would be nice to display 6 folded wraps on a plate and let people communally tear their own pieces.

The last picture are three small wraps filled with almond whipped cream & raspberries and topped with same and pictured is the new 5” pan I bought especially to make the smallest 4½” wraps. The recipe is only for the keto pork rind wraps and nothing else. They have next to zero carbs and you will have to decide what other low carb foods you want to stuff or eat them with and I have since eaten them as a fabulous BLT wraps.

In my first foray using them for a dinner I used pulled pork sprinkled with cumin inside & out, cheddar cheese, guacamole, sour cream, jalapeno peppers and cilantro but the sky’s the limit on what you can do with keto pork rind wraps. Next time I get a duck I am going to use them as Chinese pancake to make Peking Duck.

I use Plain Pork King Good rinds and they can be purchased any number of places-I buy mine from Netrition. Once you have these you should find all kinds of way to use them. Maybe…Chicken or Cheese Enchiladas? Or maybe just plain pancakes with butter and sugar-free syrup.

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.

Pork Rind Wraps
Print
Ingredients
  1. 4 Eggs
  2. ½ C Plain Pork Rind Crumbs
  3. 4 Oz. Softened Cream Cheese
  4. ⅓ C Water
  5. ¼ t Salt
Instructions
  1. Beat all ingredients until well mixed.
  2. Let rest 10-15 minutes.
  3. 2 T to one 4½" wrap.
  4. Scant ¼ C to one 5" wrap.
  5. Scant ⅓ C to one 6" wrap.
  6. Scant ½ C to one 8 " wrap.
  7. Heat a non-stick sauté pan to medium low, put mixture into center of pan and swirl it like you would a crepe.
  8. When the top is dry and edges begin to curl and turn a golden brown, flip like a pancake and cook about another minute or two.
  9. Don't try to hurry the process as you will end up with a few messy ones if you do.
  10. Yield 18-4½” wraps for the smallest jobs. (For me? I'm thinking Peking Duck)
  11. Yield 12-5" for smaller wraps and desserts.
  12. Yield 8-6” wraps/soft tortillas/taco shells. Use as crepes either sweet or savory, tear in rags to use as scoops for dips…
  13. Yield 5-8” wraps to get the big jobs.
  14. 18 Servings
  15. 45 Calories, 3.6g Protein, 3.2g Fat, 0.1g Carbs, 0.0g Fiber, 0.1 Net Carbs
  16. 12 Servings
  17. 67 Calories, 5.5g Protein, 4.9g Fat, 0.3g Carbs, 0.0g Fiber, 0.3 Net Carbs
  18. 8 Servings
  19. 101 Calories, 8.2g Protein, 7.4g Fat, 0.5g Carbs, 0.0g Fiber, 0.5 Net Carbs
  20. 5 Servings
  21. 162 Calories, 13.1g Protein, 11.5g Fat, 0.8g Carbs, 0.0g Fiber, 0.8 Net Carbs
Notes
  1. Wraps are delicate while warm then extremely pliable and will not break or crack after cooling.
  2. 1-2 days in the fridge, long time in freezer.
  3. Oh, the possibilities.
  4. You may start seeing things in the designs that come out in the cooking. (I'm just sayin)
  5. Now go wrap to your heart's content.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Caprese Salad

2 Replies

Caprese SaladCaprese SaladCaprese Salad. You know, I have zero idea why I have never posted a recipe for Caprese Salad before. Maybe because it is so simple and I assume people just know about it. It can literally be thrown together and on the table in a couple of minutes. I originally bought the ingredients because I was going to make myself a personal size lowcarb Cheese Pizza and then I was going to make heaping plate full of Chicken Parmesan over Sprouts and you know how it goes, life changes on a dime and many times so do my food plans. I did add a small chunked up avocado because all the flavors go so well together so…add some or not, your choice. I never did make that pizza but I did end up having Caprese Salad a couple times more. Oh Well.

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.

Caprese Salad
Print
Ingredients
  1. 1 Lb Any Color Small Tomatoes Halved (About 2 Cups)
  2. 8 Oz. Small Mozzarella Balls Halved (If You End Up With Pearls Leave Whole)
  3. ¼ C Fresh Slivered Basil
  4. 2 T Olive Oil
  5. Salt
  6. Freshly Ground Pepper
Instructions
  1. Arrange tomatoes and Mozzarella balls evenly.
  2. Sprinkle generously with salt & pepper, drizzle with olive oil and scatter basil over all.
  3. 4 Servings
  4. 144 Calories, 5.6g Protein, 12.2g Fat, 3.1g Carbs, 1.1g Fiber, 2.0g Net Carbs
Notes
  1. If you can't put 6 ingredients together, (including salt & pepper) in less than five minutes you are in serious trouble.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Italian Creamed Shrimp

Leave a reply

Italian Creamed ShrimpItalian Creamed Shrimp. I served mine on Spaghetti Squash but it would be great on boiled sprouts or any number of other lowcarb noodles. Easy quick recipe when you don’t have lots of time which seems to be in short supply these days. I do make and freeze spaghetti squash to have on hand when I want it and the same with Cauliflower Grits but what you serve with your Italian Creamed Shrimp will be up to you.

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.

Italian Creamed Shrimp
Print
Ingredients
  1. 1 Lb Shrimp (I Used Smallish Uncooked 51-60 Ct But Any Size Will Work)
  2. 2 Oz Good Quality Shaved & Chopped Ham
  3. 1-2 T Butter (If Using Small (Not Bay) Shrimp You Can Cook Shrimp In Sauce)
  4. 1 C 40% Heavy Cream
  5. 2-3 T Lemon Juice
  6. 1 t Garlic Paste***
  7. 1½ t Chicken Paste*** (This Is Your Salt)
  8. ¼ t Italian Herbs
  9. ½ C Parmesan Cheese
  10. Freshly Ground Pepper
Instructions
  1. If shrimp have their shells you’ll need to shell them and sauté briefly in browned butter until done. Set aside.
  2. Chop shaved ham.
  3. Add heavy cream, lemon juice, garlic paste, chicken base, and herbs to large sauce pan and reduce just slightly. Add ham and if using small shrimp add now to cook and remembering that cooking small shrimp takes nearly no time.
  4. Add Parmesan cheese and briefly heat.
  5. Add cooked shrimp if using larger size only to heat.
  6. Plate.
  7. 4 Servings
  8. 504 Calories, 30.1g Protein, 38.2g Fat, 2.7g Carbs, 0.0g Fiber, 2.7g Net Carbs
Notes
  1. Over cooking shrimp is not cool. Heat and shrimp do not go well together and will only turn them into little rubber balls.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/