Tag Archives: lowcarb

Low Carb Pastitsio

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Low Carb PastitsioLow Carb PastitsioLow Carb PastitsioLow Carb Pastitsio is Greek food at its best. If you have never had Pastitsio (and most people have not) you are in for a real treat and the good news is, if you have never had it made with long tubular ziti then you have nothing to compare it with. Coupled with a Greek Salad and Creamy Feta Dressing you have a perfectly terrific all-inclusive meal. In the beginning of my lowcarb days I used to make this all the time with spaghetti squash but with the advent of the zero carb Egg White Noodles this low carb Pastitsio is now so much better. I didn’t have a website so of course I didn’t any take pictures. You are just going to have to trust me on this and it is fantastic.

11 years ago, In 2014, I originally took the basic recipe from http://www.sheepscreek.com/recipes/pastitsio.html for my own version of low carb pastitsio/spaghetti squash and as far as I could tell this was the only authentic recipe on the internet. I replaced the ziti pasta with spaghetti squash, and tweaked the sauces. The first time I made this I followed the exact recipe using whole eggs in the thick sauce. What a disaster and really, I should have known. When you cook whole eggs, duh, they scramble. All was not lost as I just strained the sauce which worked beautifully and now of course I use just the yolks. The Lamb is a Bolognese, very thick & very rich and you do not want any liquid left in 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.

Pastitsio
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Thin Sauce
  1. 1 Cup Heavy Cream
  2. 1 Egg Yolk
Thick Sauce
  1. 2 Cups Heavy Cream
  2. 4 Egg Yolks
Main Ingredients
  1. 2-3 Packages Egg White Noodles (I used 3)
  2. ¾ C Diced Onions
  3. ¾ lb Ground Lamb (you may use beef but it is not as good and not authentic)
  4. ½ t Cinnamon (or a little more if you like)
  5. ¼ t Salt
  6. ¼ t Pepper
  7. ¼ t Grated Nutmeg
  8. 1T Garlic Paste
  9. 1 Small Cn Crushed Tomatoes
  10. 3 T Tomato Paste
  11. 1 t Dried Oregano
  12. 1C Bread Crumbs (I make bread crumbs from Carbalose Flour Bread) Totally optional, just traditional
  13. 2 Packages Egg White Noodles
  14. 1C Parmesan Cheese
Thin Sauce
  1. Gradually heat cream. Put egg yolk in small bowl, then briskly stir in ½ cup of heated cream. Keep stirring, add rest of cream and set aside without further heating.
Thick Sauce
  1. Heat cream several minutes but do not boil.
  2. Gradually add cream to beaten yolks (tempering the yolks) and put back on low heat, and using a whip constantly, stir until sauce has thickened. (About 3-4 minutes).
Putting It All Together
  1. Sauté diced onions and lamb. If you opt for ground lamb, do not drain the grease-it tastes great. If you opt for ground beef add 3 T butter. Add tomatoes, tomato sauce, spices and seasonings. Simmer for 30 minutes, or until liquid has been mostly absorbed.
  2. Preheat Oven to 340° F.
  3. If using, sprinkle bread crumbs into an 8”x8” inch baking pan. Place layer of noodles in the baking pan; then add half the thin cream sauce. Add meat mixture. Sprinkle with ½ cup grated cheese. Cover with remaining thin cream sauce. Spread thick cream sauce over the top and sprinkle it with remaining ½ cup cheese. Bake for 1 hour, or until golden brown and delicious. Let stand for 20 minutes to “set”, and then cut in portions (Note that you cannot cut the Pastitsio easily unless you let it stand for at least 20 minutes).
  4. Serves 6
  5. Counts include with/without crumbs made from Carbalose. I have included them in the recipe as they are authentic to the dish.
  6. 6 Servings/Bread Crumbs
  7. 757 Calories, 25.0g Protein, 66.7g Fat, 14.2g Carbs, 2.7g Fiber, 11.5 Net Carbs
  8. 6 Servings/Without Bread Crumbs
  9. 719 Calories, 21.0g Protein, 64.7g Fat, 13.2g Carbs, 2.1g Fiber, 11.1g Net Carbs
Notes
  1. Believe it or not this is a keto recipe at 79-81% fat.
  2. Dish can be prepared a day in advance, adding the thick cream sauce just before baking. If you decide to make this a two day affair bring it to room temperature before putting it in the oven. Leftovers can be portioned and frozen.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Boning Chicken Thighs

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Boning Chicken Thighs or as I like to call them, Chicken Thigh Jewels. There has been a lot of questions regarding chicken (when you can get it) and this is just a little ditty post about how to keep the skin on with the bones out of a chicken thigh. There is not much to it and you get the advantage of the fabulous dark meat of a chicken coupled with the wonderfulness of crunchy skin. No recipe, just a-how to with links and pictures to some of my recipes using boned thighs. Now’s here another thing: if you know your butcher which is great way to get favors once in a while, they can and will bone them for you. Developing a relationship with your butcher is a terrific way to 1.) Meet someone new,  2.) Glean information about meats of all kinds that you may be interested in, and 3.) They may have all kinds of other recipes, techniques, etc. that you may have not thought of on your own. (Yet). So let’s start boning chicken thighs.

1.) Lay out all thighs skin side down on the butcher paper it comes wrapped in. 2.) With a small sharp knife follow the curve down the center of the bone. 3.) Grab the hip socket bone and carefully begin to slowly scrape the meat in a downward motion away from the bone going around and around until you have have gotten to the bottom. 4.) You will encounter ligaments holding the muscles to the bones-just cut them. 5.) Making sure to hold the bottom of the femur, cut around the bottom making sure to cut the small cartilage bone away. Ta Da. Finished. If you somehow leave a chunk of muscle on the bone, just scrape it off and stick it inside the thigh cause nobody will be any-the-wiser. With the skin side down, cupped in the palm of your hand put them together and shape like an egg.

Boning Chicken ThighsBoning Chicken ThighsBoning Chicken Thighs

Boning Chicken ThighsBoning Chicken ThighsNow for some ways to use these little “Chicken Thigh Jewels” in some of my chicken thigh recipes and for you to use your own creative abilities. Put your sauces under ’em, over ’em, or beside ’em. There may be days (or recipes) when you want an easier meal or just want them flattened and if that’s the case then just leave them open to cook. I have found it easier to mostly cook them in a 400°-425° oven for about 40-45 minutes, but that’s just me. I also like to leave ’em on a plate in the fridge overnight, uncovered, which will give them a head start to give them crispier skin.

Boning Chicken ThighsBoning Chicken ThighsBoning Chicken ThighsBoning Chicken ThighsFor 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 Thigh Jewels
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Ingredients
  1. Chicken Thighs
Instructions
  1. See Above or Individual Recipes
  2. 1 Thigh
  3. 189 Calories, 18.9g Protein, 11.7g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net
Notes
  1. Chicken thighs have no Carbs and no Fiber so you can eat as many as you want.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Glass Skin Chicken

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Keto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin Chicken. This chicken has got to have the crispiest skin ever, if done correctly will crack like glass, and with only 6 ingredients is one of my easiest to make. Yes, lots of good fats. I have also included pictures of boning a chicken thigh and leaving on the skin just in case you don’t know this little trick.

I discovered this recipe on a site called Splash of Keto. (I followed her on Twitter), I have recommended some of her recipes and retweeted several of them and have never gotten any acknowledgment but she was relatively new at the time and of course was going to give her any benefit of the doubt. I am not the most adept person on social media myself so… She calls her dish Salt & Vinegar Chicken but I like the name Keto Glass Skin Chicken because it pretty well describes the way the chicken skin turns out. If you take a knife or fork and tap it, should sound and crack like glass. I have changed the ratios a little and upped the temperature quite a bit but it is essentially the same.

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.

Glass Skin Chicken
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Ingredients
  1. 4 Large Bone-In Skin On Chicken Thighs
  2. ½ C Apple Cider Vinegar
  3. 3 T Melted Butter
  4. 2 t Salt
  5. ¼ t Garlic Powder
  6. ¼ t Onion Powder
Instructions
  1. Mix all sauce ingredients well.
  2. Preheat oven to 425°
  3. In a shallow glass baking dish spoon about ¼-⅓ of marinade in bottom.
  4. Arrange thighs skin side down, making sure you have room between each piece.
  5. Reserve rest of marinade.
  6. Marinate for 30-45 minutes, turn skin side up and now marinate for 10-15 minutes.
  7. Cook 40-45 minutes or until skin is crispy, crispy, crispy.
  8. Add all pan drippings to reserved marinade and serve in individual ramekins for dipping.
  9. 4 Servings
  10. 316 Calories, 25.0g Protein, 22.0g Fat, 3.8g Carbs, 0.1g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hoisin Tartar Sauce

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Keto Hoisin Tartar SauceKeto Hoisin Tartar SauceKeto Hoisin Tartar Sauce. I decided to post this recipe for myself so I wouldn’t have to guess at the ingredients every time I wanted to make it. So make it or not, it is fabulous and I probably will never go back to my older Tartar Sauce again. There is always a catch and this one needs my Sugar Free Hoisin Sauce but since I always have that in the fridge to make Peking Duck anyway, for me it’s easy peasy so…for the win it’s keto hoisin tartar sauce.

I have made this with both dill relish and sweet relish and I have to say I personally like the sweet relish a lot better and Mt. Olive brand is available at Safeway. I have also tasted several sugar free relishes and Mt. Olive is still THE best.

 

 

 

 

 

 

 

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.

Hoisin Tartar Sauce
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Ingredients
  1. ¾ C Mayonnaise
  2. ¼ C Pickle Relish (Dill or SF Sweet)
  3. 2 T Hoisin Sauce
  4. 2 T Finely Chopped Cilantro
  5. 1 T Grated Onion
  6. 1 t Fish Sauce
  7. ⅛ t Salt
  8. ⅛ t Pepper
Instructions
  1. Mix all ingredients and refrigerate for at least 4 hours.
  2. 8 Servings
  3. 160 Calories, 0.0g Protein, 15.6g Fat, 3.0 Carbs, 0.0g Fiber, 3.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon Tartiflette

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Keto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon Tartiflette. I am making this recipe available because…drum roll please…I had absolutely all the ingredients in hand and at the ready including Creme Fraiche that I just happened to make last week. I have changed nothing except to replace Yukon Gold potatoes with Daikon Radish so you are going to get pretty much the real deal here. I have made no secret that where, and when possible, I will shamelessly substitute low carb ingredients from someone else’s high carb recipe which I have done here. This Keto Daikon Tartiflette is simply the essence of Keto~LowCarb food at its finest.

When I first saw the recipe it was touted as an après ski dish so, we’ll let it rest on that but if I were you, (and I’m not) I would use this as a side dish with any meal featuring meat. There are many good cheese substitutes which I have added to the Notes.  A few last words; keto daikon tartiflette is easy to make and 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.

Daikon Tartiflette
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Ingredients
  1. 8 Oz. Raclette Cheese + More If You Deem It Necessary (Please See Notes)
  2. 2 Lbs. Daikon Radish
  3. 8 Slices Thick-Cut Bacon
  4. 1 T Fresh Thyme Finely Chopped
  5. 2 t Garlic Paste
  6. 1¼ t Salt (Divided)
  7. ½ t Pepper
  8. 1 Medium Onion
  9. 1 C Heavy Cream
  10. ½ C White Wine
  11. Crème Fraîche Or Sour Cream (Optional)
Instructions
  1. Depending on circumference size, peel then cut daikon radish into ⅛” half-moons or into 4 pie shaped pieces if daikon is large. You want bite size pieces.
  2. Par boil, cook to tender, and drain.
  3. Meanwhile, cut bacon into ¾” pieces, fry until mostly crispy, and drain leaving 2 T grease in pan.
  4. Cut and add medium chopped onion to bacon fat, add ½ t salt, and cook until softened & just barely browning.
  5. Add thyme and garlic and cook about 1-2 minutes.
  6. Add wine, reduce by half, stir in heavy cream, pepper and last ¾ t salt, reducing only slightly.
  7. Add potatoes and blend all to combine.
  8. Put ½ of potato mixture into an 8”x8” glass baking dish, top with 1/2 bacon, topped with last of potatoes and finally last of the bacon.
  9. Arrange cheese to top and if using a rind cheese, top with rind side up.
  10. Bake at 375° about 15-20 minutes or until bubbling and very lightly browned.
  11. Let rest 10 minutes.
  12. Top with crème fraiche or sour cream if using.
  13. 8 Servings
  14. 263 Calories, 10.0g Protein, 22.3g Fat, 6.0g Carbs, 2.0g Fiber, 4.0g Net Carbs
  15. 6 Servings
  16. 351 Calories, 13.3g Protein, 29.7g Fat, 8.0g Carbs, 2.7g Fiber, 5.3g Net Carbs
Notes
  1. If you look up this recipe on the internet it calls for Reblochon Cheese which, very sadly, is not available in the US. Its been used in Europe since the 14th Century but no again, not here (you know raw, unpasteurized milk & silly stuff like that) so here are a few subs you can use.
  2. I used Raclette. You can also use a Camembert, or Brie as both rinds are eminently edible and melt. Both Gruyere & Emmenthal may be used as well as Fontina. (Without the rinds).
  3. Any meltable cheese will work but but...there are some that are better than others and please DO NOT cheddar.
  4. You may get a couple more servings per this recipe.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vietnamese Shaking Beef

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Keto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking Beef. You are going to see this most often served atop a salad and if that’s what you want then by all means do it and it’s what I did the first time I made it. If presented with just meat I would choose just meat every time. The Vietnamese do not eat as much meat as we do, opting instead for more vegetables & rice. My friend David Diamond @LDLSkeptic told me not to forget meats in 2023 so this keto Vietnamese shaking beef is for you David.

 

 

 

 

 

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.

Vietnamese Shaking Beef
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Ingredients
  1. 1½ Lbs Steak
  2. ½ C 1" Sliced Green Onions
  3. 2 T Garlic Paste***
  4. 2 T Allulose
  5. 2 T Tamari
  6. 1 T Fish Sauce
  7. 2 Limes (Divided)
  8. 1-2 T Olive Oil
  9. 2 T Butter
  10. 1 t Maggi Sauce (Optional and Only If You Have It)
  11. ¼ C Cilantro (Garnish)
Instructions
  1. Put Sweetener, garlic, tamari, fish sauce and juice of 1 lime into a plastic zip bag.
  2. Cut beef into ¾”-1” pieces, add to bag, and massage until completely coated.
  3. Add sliced green onions to bag.
  4. Marinate for about an hour.
  5. Heat 1 T olive oil to hot, add ½ the beef and cooking quickly, brown all sides. Set aside.
  6. Repeat with second ½.
  7. Add all left-over marinade, Maggi Seasoning if you have it, and return beef to pan just to heat quickly.
  8. Swirl in 2 T butter 1 T at a time.
  9. Garnish with chopped cilantro and wedge of 2nd lime.
  10. 6 Servings
  11. 391 Calories, 63.1g Protein, 12.0g Fat, 4.7g Carbs, 1.1g Fiber, 3.6g Net Carbs
Notes
  1. Since good tender meat has gotten so expensive, I am now using the little known hanger steak. For me, it is the right size to make bigger chunks of beef as I like my meat on the rather rare side.
  2. Also good with paper thin slices of purple onion garnishing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Eggplant Parmesan

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Keto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant Parmesan. This recipe is for two-three people so all you need to do is double it for four or…buy a really large eggplant. (Not Recommended) The idea may be to look at your finished fried slices to determine the number of people you can serve. You will need 8 slices total for two and if you have a child to help you eat this then you can stack three slices instead of four and the two left over for a smaller appetite. I found 3 Mini Rolls (formerly lost) in my freezer which is why you see them on my plate. I know there are many, many recipes for low carb eggplant Parmesan, this is just my own easy way to make it. This is keto eggplant Parmesan because it has enough cheese (fat) in it to choke a dog.

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.

Eggplant Parmesan
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Ingredients
  1. 1 Medium Eggplant
  2. 1 Whole Beaten Egg
  3. 1 Small Can Crushed Tomatoes
  4. 1 t Garlic Paste
  5. ½ t Salt
  6. ¾ C Parmesan Cheese
  7. ½ C Olive Oil
  8. 4 Slices Provolone Cheese
  9. 2 Oz Shredded Mozzarella Cheese
  10. Basil As Garnish
Eggplant
  1. Slice eggplant into ½” rounds.
  2. Dip into well beaten egg.
  3. Dredge in Parmesan cheese, shaking off any excess.
  4. Fry on medium-low in olive oil until golden brown.
  5. Flip & repeat. Save any left-over cheese to put on top.
Sauce
  1. Heat tomatoes
  2. Add salt & garlic paste.
Assembly
  1. Put a small amount of sauce in baking dish
  2. Lay down 1 piece of eggplant sprinkle with mozzarella, cover with slice of provolone, more sauce, and repeat finishing with cheese & topping with left-over Parmesan.
  3. Bake at 375° until cheeses are melted and topping is browned a little.
  4. 2-3 Servings
  5. 413 Calories, 21.1g Protein, 32.5g Fat, 13.3g Carbs, 6.0g Fiber, 7.3g Net Carbs
Notes
  1. You should have a bit of left-over Parmesan from the dredging process to sprinkle on top of final assembly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Greek Salad

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Low Carb Greek SaladLow Carb Greek SaladLow Carb Greek Salad. With a quick look at the list of ingredients, this is one terrific dish of flavor. Can easily be eaten for lunch or as a light dinner and if you don’t have or have access to Halloumi Cheese then Feta is a great substitute. This low carb Greek salad is a keeper and to enhance it even more, top it with pulled chicken.

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.

Greek Salad
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Yogurt Dressing
  1. ⅓ C Olive Oil
  2. ⅓ C Full Fat Plain Yogurt
  3. 3 T Red Wine Vinegar
  4. 2 t Garlic Paste***
  5. 2 t Oregano
  6. 1 t Crushed Red Pepper
  7. 1 t Dijon Mustard
  8. 1 t Black Pepper
  9. ½ t Salt
Salad
  1. 8-10 C Chopped Arugula
  2. 8-10 Oz Halloumi Cheese
  3. 2 T Butter
  4. 2 T Lemon Juice
  5. 1 Medium Cucumber
  6. ½ C Chopped Plain Artichoke Hearts (Not Marinated)
  7. ½ C Chopped Kalamata Olives
  8. 3 Red Radishes Sliced Paper Thin
  9. Fresh Cracked Pepper To Finish
Instructions
  1. Mix all dressing ingredient and refrigerate until ready to use.
  2. Thinly slice radishes, (with a mandoline) and put into small amount of salted water to soften.
  3. Cut Halloumi into ¾” slices and fry in butter about 2-3 minutes per side.
  4. Finely chop arugula and put into a large mixing bowl.
  5. Roughly Chop artichoke hearts & olives and add to lettuce.
  6. Peel, remove seeds, chop cucumber, and add to lettuce.
  7. Toss salad ingredients lightly, add dressing, and toss again.
  8. Cut fried halloumi into ¾” cubes.
  9. To serve plate tossed salad, scatter halloumi on top, drizzle with lemon juice & pile on the fresh pepper.
  10. 8-10 Servings
  11. 211 Calories, 10.1g Protein, 14.4g Fat, 13.0g Carbs, 5.8g Fiber, 7.2g Net Carbs
Notes
  1. I used Daikon Radish instead of red because that is primarily what I use and there is no difference in flavor. Red Radish will just give it a bit of color.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Hearts

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Low Carb Chicken HeartsLow Carb Chicken HeartsLow Carb Chicken Hearts. Don’t ask why but I have always loved chicken hearts. They are super easy to fix and because of the their high fat content, they are naturally very high in the satiety category. I happen to pretty much like most (but not all) organ meats and low carb chicken hearts is one of them. As a kid my mom always fried the WHOLE chicken which meant the heart, gizzard, and liver and I guess that is probably the reason I have always loved them. I don’t eat gizzards but my Chicken Liver Paté is utterly to die for.

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 Hearts
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Ingredients
  1. 1-1¼ Lbs Chicken Hearts Room Temperature
  2. 1 Small Onion
  3. ¾ Lb Mushrooms
  4. 3 T Butter
  5. ½ t Salt
  6. ½ t Garlic Powder
  7. ½ t Paprika
  8. ½ Ground Cumin
  9. ¼ t Pepper
  10. ¼ C Minced Green Onion Tops Or Chives (Garnish)
Instructions
  1. Slice and sauté mushrooms in 2 T butter.
  2. Cut onion to medium dice and cook to translucent in last 1 T butter.
  3. Add all spices.
  4. Slice chicken hearts in half and add to onions & mushrooms.
  5. Cover, cook, & finish hearts about 5-7 minutes and it shouldn’t take too long.
  6. It should make its own sauce as the hearts have lots of fat.
  7. 4 Servings
  8. 284 Calories, 21.0g Protein, 19.4g Fat, 7.2g Carbs, 1.9g Fiber, 5.3g Net Carbs
Notes
  1. I didn’t do it (I didn’t think of it) but I believe serving this with a dollop of sour cream might greatly enhance it.
  2. You do not have to slice hearts in half, just doing it to keep them from spitting.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Zucchini Mushroom Daikon Casserole

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Zucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon Casserole. I know that casserole dish looks like it has gone through the Boer War because it has. It was my mom’s long before I got it is 1992.  As I write this recipe I have had three portions of it with the 4th waiting in the wings. (I only made ½ the recipe). This casserole is all about the protein and fat and has nothing to do with calories and if anyone cares the carbohydrates are 3% of the total.

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.

Zucchini Mushroom Daikon Casserole
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Ingredients
  1. 3 Zucchini
  2. 1½ Lb Daikon Radish
  3. ½ Lb Mushrooms
  4. Small Yellow Onion
  5. 3 Eggs
  6. ½ C Ground Pork Rinds***
  7. ½ C Parmesan Cheese
  8. 4 Oz Provolone
  9. 4 Oz Shredded Mozzarella
  10. 1 t Salt
  11. ¾ t Pepper
  12. 1 T Olive Oil
  13. ½ C Sour Cream
  14. ¼ C Fresh Chives
  15. 1 t Butter
Instructions
  1. Preheat oven to 350°
  2. Grate Daikon Radish and blanch about 5 minutes.
  3. Drain and squeeze, squeeze, squeeze & put into a large mixing bowl.
  4. Grate zucchini, put into another bowl, sprinkle lightly with salt, toss well, & let sit for 15-20 minutes.
  5. Drain and squeeze, squeeze, squeeze.
  6. Mix pork rinds & Parmesan cheese and set aside.
  7. Dice onion & mushrooms and sauté until softened & fragrant. Set aside.
  8. Grease 8” casserole dish with 1 t butter, put in enough pork rind mix in bottom and coat including the sides. Dump any left-over back into original.
  9. Mix radish & zucchini and squeeze one more time. Do not rinse out any salt from the zucchini.
  10. Beat eggs, add salt & pepper & beat again, add to radish & zucchini, and mix well.
  11. Put half of mix down into dish, and sprinkle with onions & mushrooms.
  12. Sprinkle with Mozzarella and lay in sliced Provolone on top.
  13. Put on last half radish mix, smoothing top, sprinkle on last half pork rinds & drizzle with olive oil.
  14. Bake 40-45 minutes & allow to rest on counter for 10-20 minutes before serving.
  15. Top with sour cream & fresh chives.
  16. 8 Servings
  17. 277 Calories, 19.9g Protein, 18.4g Fat, 9.3g Carbs, 3.2g Fiber, 6.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tiger Everything Dip

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Keto Tiger Everything DipKeto Tiger Everything DipKeto Tiger Everything Dip pretty well spells out what it is in its name, and is another one of those things that I like to say is good on a brick…and it is that good. I am showing it as  kind of a tartar sauce dip with shrimp but it is also fabulous with all kinds vegetables which you may find in/on a crudités platter. It may sound a bit spicy but it is not with the addition of the sour cream or mayo. After you have finished with the Base and before the last addition of sour cream or mayo gives it a good taste because it is wonderful with meats of all kinds. So go ahead and at least try it because it is super easy to make and…good on a brick. Also great to dress a hamburger, dip Daikon Radish Fries & green beans into and etc., etc., etc.

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.

Tiger Everything Dip
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Ingredients
  1. 1 C Cherry Tomatoes (About 20-25)
  2. 1 t Butter
  3. 1½ C Cilantro
  4. 1 Shallot Finely Diced
  5. 2 T Lime Juice
  6. 2 T Pickled Jalapeno Peppers
  7. 1 T Fish Sauce
  8. 1 T Oyster Sauce
  9. 1 T Garlic Paste***
  10. 2 T Pickled Jalapeno Pepper Juice
  11. ½ t Red Pepper Flakes
  12. Zest 1 Lime
  13. ¼ C Sour Cream Or
  14. ¼ C Mayo
Instructions
  1. Heat butter to medium high and sauté/roast tomatoes until charred and softened. About 5 minutes. Cool.
  2. Add rest of ingredients except the mayo or sour cream to small blender and pulse to a small chop.
  3. Scrape sides, add tomatoes and pulse until all combined and you have a thickened finely chopped sauce.
  4. Blend in sour cream or mayo.
  5. 6 Servings
  6. 97 Calories, 1.1g Protein, 8.9g Fat, 4.4g Carbs, 1.1g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Daikon Radish O’Brien

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Low Carb Daikon Radish O’BrienLow Carb Daikon Radish O’BrienLow Carb Daikon Radish O’Brien is a particularly versatile dish and will go with just about any meats. But where it really shines is with eggs for breakfast, which I eat for dinner. I call them super glorified hash browns and can also be used with left-over Prime Rib, Pulled Pork, or Lamb mixed in for a fabulous hash.  Low Carb Daikon Radish O’Brien is wonderful served for breakfast on Christmas or Thanksgiving to kind of curb small appetites that may be trying to get into early morning candy but certainly sophisticated for the older palate. Don’t know it you can tell by the pictures but the radishes are cut to Brabant size.

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.

Daikon Radish O'Brien
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Ingredients
  1. 2¼ Lbs Daikon Radish Cubed To Brabant Size
  2. ½ Lb Thinly Sliced Or Quartered Mushrooms (Optional)
  3. ½ Medium Yellow Onion Small Dice
  4. ½ Red Bell Pepper Small Dice
  5. ½ Yellow Bell Pepper Small Dice
  6. ½ Orange Bell Pepper Small Dice
  7. 3 T Olive Oil
  8. 4 T Butter
  9. 1 t Paprika
  10. 1 t Salt
  11. ¼ t Ground Pepper
  12. 2 T Green Onion Tops (As Garnish)
  13. 2 t Garlic Paste*** (Optional)
Instructions
  1. Peel Radish.
  2. Cut into approximate ½" cubes.
  3. I cut mine into ½" rounds, then into ½" strips for French fries, and then turn again for cubes.
  4. Parboil until fork tender, just like you would any potato.
  5. Drain well in a strainer.
  6. Cut all vegetables.
  7. To a large skillet add 2 T Olive Oil & 3 T Butter, heat to medium, add daikons and sauté cooking to a light brown, tossing every 4-5-minutes. They will take a while and it is the nature of the beast. Sprinkle with salt, pepper & paprika & mix well.
  8. In smaller sauté pan add remaining fats & vegetables and cook until just tender.
  9. Add veggies to daikons, mix well, taste, and correct any seasonings.
  10. 8 Servings
  11. 107 Calories, 3.2g Protein, 8.3g Fat, 8.3g Carbs, 3.5g Fiber, 4.8g Net Carbs
  12. 6 Servings
  13. 143 Calories, 4.1g Protein, 10.7g Fat, 11.0g Carbs, 4.6g Fiber, 6.4g Net Carbs
Notes
  1. I have given you a couple of optional ingredients because depending on what you may be eating with, this versatile side dish they can be added flavor. I happen to like mine with mushrooms and if you make them plain you can always add garlic later.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/