Tag Archives: lowcarb

Low Carb Creamy Avocado Dip

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Low Carb Creamy Avocado DipLow Carb Creamy Avocado Dip.  There are many Creamy Avocado Dip recipes everywhere and this is only my version.  The secret to any creamy dip, in my opinion, is a good stick blender.  By good I mean my Maxim Maxi Mix (made in Italy) which I have had forever & is nearly 35 years old (it was my mom’s) and which I use for tons of recipes on this site.  You know how you hear old fogies like me say “they don’t make ‘em like they used to”?  Well, this is a case in point.  Mine is so old…I couldn’t find one to buy about 5 years ago when the cord became too frayed to use so I spent a fortune having a new cord put on it. It’s so old…I couldn’t find a picture of one so what you see is my old antique.  It’s so old…you can’t read the label anymore. It’s so old… it wasn’t made in China, Korea, or Bangladesh.  It’s so old it was called an electronic processor.  In a Chicago Tribune Article from 1982 it says the original price was $60. and I am here to tell you that was a lot of money in those days.  The article says 3 sticks were tested and mine came in 3rd.  I cannot imagine how good the other two were and I cannot imagine life without it.  The article alone is worth the look-see at the holiday (Christmas) advertising and 1982 sure seems like the good ole days to me.  I am here is say this is a trip down memory lane, at least for me and just think-this was all long before Al Gore invented the internet.  Not only is the article quite interesting the whole newspaper from December 16, 1982 is there and since it was around Christmas there are also tons of recipes and good grief look at the prices of food.

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.

Creamy Avocado Dip
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Ingredients
  1. 1 Large Avocado
  2. ¼ C Sour Cream (Could Also Use Yogurt)
  3. ¼ C Chopped Cilantro
  4. ¼ C Minced Red Onion
  5. 2 T Minced Green Onions
  6. T Minced Pickled Jalapeno Peppers
  7. 1 T Lime Juice
  8. 1 t Chili Powder
  9. ½ t Crushed Garlic
  10. ¼ t Salt
Instructions
  1. Seed, scoop out avocado pulp and put into small metal mixing bowl.
  2. Dump rest of ingredients on top of avocado.
  3. Using a stick blender, blend until silky smooth. If you don’t have one use your processor but I guarantee the stick blender is the best tool for this job.
  4. Serve with cucumber coins, jicama sticks, red or yellow pepper chips, radish rounds, carrots, etc.
  5. 4 Servings
  6. 110 Calories, 1.5g Protein, 8.8g Fat, 6.2g Carbs, 3.6g Fiber, 2.6g Net Carbs
Notes
  1. This recipe will easily double or triple.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Kiev

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Keto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken Kiev.  I was able to eat this keto Chicken Kiev for the first time in a very long time last night and it was in one word, fantastic. I have probably made 100’s of lumps of chicken Kiev in my day and it has always been an arduous task at best.  I have not eaten it for at least and probably well over 6 years as not only did it entail the use of flour but also bread crumbs.  I absolutely love going into my kitchen and trying to make some high carby dish into something low carb without altering the final taste outcome and this recipe is spot on.  One of the things I don’t like about white meat chicken, and I have said this before, is its dryness.  Do I use it once in awhile?  I do, and then I am mostly sorry.  Not only is dark chicken meat more moist, it plain tastes better.  So you are probably asking yourself how in heaven’s name can I make a keto chicken Kiev with a puny thigh.  Well, this is how-by using your own ground thigh meat.  Now I admit I do have access to really good chicken and I would suggest you use it too.  If the chicken has been “plumped” I would seriously say not to use it as it will/may spit and spatter like crazy as you fry it.  For further information I would suggest reading my post regarding Plumped Chicken  It will be well worth it.  Do not use less that 5⅓ oz of meat per person as you may not be able to adequately cover your butter mixture.  One of the best things about these little lumps of goodness it that they are nearly full-proof. The recipe is for three and can be doubled for six.  Can you use ground turkey? I guess you can but I would not use it because you have no idea how many different turkeys went into the mixture and turkey is plumped like crazy.  For those of you that have had Kiev, is that they can taste drastically different from recipe to recipe and of course this is only my opinion but my Kiev guts are the best.  Herbs can be a little iffy but we all know garlic, chives, and butter are not.  If this combo is good enough for Shrimp Scampi it’s definitely good for keto chicken Kiev and the only way I have ever fixed 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.

Chicken Kiev
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Ingredients
  1. 1 Lb. Chicken Thighs
  2. ¾ C Finely Ground Pork Skins
  3. 1 Well Beaten Egg
  4. 2 T Sour Cream (Omit For Paleo)
  5. 6 T Butter
  6. 2 T Dried Chives (Fresh Are Even Better)
  7. 2 t Crushed Garlic
  8. ½ t Salt
  9. ½ t Pepper
  10. Oil For Frying (I Use Lard, Tallow Or Any Combo In My Larder)
Instructions
  1. Thoroughly mix softened butter, chives, garlic, salt, and pepper. Lay butter on a piece of film so it looks like a hot dog, wrap it, and stick it into the fridge for about 30 minutes.
  2. Cut chicken thighs into about ¾"-1" chunks and pulse in processor until about the consistency of hamburger. Don't sweat the small stuff as anything close will work.
  3. Beat egg and sour cream until smooth and put on small plate.
  4. On another small plate lay down the ground pork rinds.
  5. Divide chicken thigh meat into 3 equal portions, make into fat ovals, and make a little well down the center.
  6. Cut chilled compound butter into three equal portions, roll in your palms to elongate it and put it into the well of chicken.
  7. Pick up chicken and carefully encase the butter into a chicken log.
  8. Roll each log in the egg wash and then into the pork rinds.
  9. Fry in ½" hot oil (I use whatever is in my larder at any given time) and fry until golden brown-about 3-4 minutes, turn and repeat.
  10. 3 Servings
  11. 552 Calories, 41.0g Protein, 42.6g Fat, 1.2g Carbs .1g Fiber 1.1g Net Carbs
Notes
  1. Turn gently and do NOT press on them as you will probably squish out the liquid buttery center.
  2. How cool is this-nary a toothpick in sight and nearly foolproof.
  3. You can use any compounded butter combination you want. (But this is the best-trust me)
  4. If you decide to double the recipe you should only need 1 egg.
  5. Since you are hopefully using fresh never frozen chicken these will freeze well before or after cooking...or you can eat them for breakfast.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crunchy Peanut Sauced Salad

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Low Carb Crunchy Peanut Sauced SaladLow Carb Crunchy Peanut Sauced Salad. This is my version of a Crunchy Peanut Sauced Salad that was originally served over rice.  I ditched the rice and beets and subbed mung bean sprouts and jicama and I think you will find it quite tasty and with some major crunchy effects.  Put that lime in the coconut and enjoy in good health.

 

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.

Crunchy Peanut Sauced Salad
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Sauce
  1. ½ C Creamy Peanut Butter
  2. ½ C Unsweetened Coconut Milk
  3. 2 T Water To Use As Necessary To Thin
  4. 1-2 T Allulose*** (Taste It Before Adding Second T)
  5. 1 T Lime Juice Or About ½ Lime
  6. 1 T Tamari Sauce
  7. ¼ t Red Pepper Flakes
  8. 1 t Oyster Or Fish Sauce
  9. ½ t Crushed Garlic
  10. Kosher Salt Only If Needed
Salad
  1. 3 Hard Boiled Eggs (Grated)
  2. 4 C Thinly Sliced Napa Cabbage
  3. ½ C Green Onions Cut ½” On Diagonal (Tops Only)
  4. 1 C Jicama Julienned To Matchsticks
  5. 1 Celery Stalk Cut Thinly On Diagonal
  6. 1 Cucumber Peeled, Halved, Seeds Removed, And Sliced Thinly
  7. 4 Cups Rough Chopped Mung Bean Sprouts
  8. 1 C Chopped Cilantro
  9. 1 T Dried Spearmint Leaves
  10. Kosher Salt To Taste
  11. ¼ C Chopped Or Crushed Peanuts (Optional)
Sauce
  1. In small pan whisk pepper flakes, garlic, peanut butter, coconut milk, Just Like Sugar, lime juice, tamari, fish/oyster sauce and water until smooth. Heat over low, whisking often, until smooth and warm, about 5 minutes, taste and season with salt if necessary. Keep warm over low heat, whisking occasionally.
Salad
  1. Toss cabbage, scallions, jicama, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine.
  2. Add dressing, tossing to coat.
  3. Plate salad, grate each with ½ egg and sprinkle, if using, with peanuts.
  4. 6 Servings
  5. 224 Calories, 12.7g Protein, 13.8g Fat, 12.2 g Carbs, 4.1g Fiber, 8.1g Net Carbs
Notes
  1. Sauce should be slightly warm and salad served immediately.
  2. Don't add any salt until you taste everything as the tamari and fish sauce are pretty salty on their own.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Jam

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Low Carb Bacon JamLow Carb Bacon Jam.  Kind of congers up some kind of sweet stuff you put on toast which is certainly something you can do but its highest and best use is as a condiment. It will accompany almost any meat or vegetable and is fabulous on a baked brie cheese wheel.  In the old days (before diabetes) I would wrap a brie wheel in puff pastry and today it seems kinda stupid.  This is so good why would you need the addition of puff pastry…with anything? Great on hamburgers too.

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

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

Bacon Jam
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Ingredients
  1. ¾ Lb Bacon
  2. 1 Medium Yellow Onion
  3. ⅓ C Coffee
  4. 3 T Allulose
  5. ¼ C Apple Cider Vinegar
  6. 1 t Crushed Garlic
  7. 1 t Liquid Smoke
Instructions
  1. Cut bacon into1" pieces and gently fry until beginning to crisp. In this case you do not really need super crispy bacon. Leaving grease in pan, set bacon aside. You can certainly leave all the grease in this jam (I do) but if you wish, drain some of the grease leaving 2-3T in pan.
  2. Chop onion to about ¾-1" pieces and caramelized slowly in bacon grease. It doesn't matter the size as they will be pulsed later in your processor.
  3. Add back bacon and rest of ingredients and slowly simmer until thick and jam-like. It will also thicken as it cools.
  4. Let cool and pulse in processor. This is suppose to be a little chunky-not a smooth paste so use your own judgement as to how much chunkiness you want.
  5. 8 Servings
  6. 198 Calories, 4.9g Protein, 19.1g Fat, 1.7g Carbs .3g Fiber 1.4g Net Carbs
Notes
  1. A little secret. If you decide to put it atop brie you don't need to bake it. Just pop it in the microwave until the cheese begins to melt and it will not take long.
  2. Fabulous over cream cheese or just eaten with a spoon.
  3. Recipe makes about 1½ cups or about 3 T per person. Trust me this stuff is so rich and fatty you'll be hard pressed to eat this much at one time.
  4. I can think of 8 different ways and tastes to make this and I hope you can come up with your own favorite flavors. I may put up a couple of them over the next several months.
  5. Personally I'm not sure this needs any Just Like Sugar so please taste before adding any.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Glazed Pork Chops

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Low Carb Glazed Pork ChopsLow Carb Glazed Pork Chops. So, I found this recipe for Glazed Pork Chops on the internet awhile ago and they sounded absolutely DamnedDelicious.  Only problem, not only did the sauce have balsamic vinegar which can be a little high carby depending on which brand you use, it also had honey in it. Otherwise, besides the honey, I have not altered the recipe at all and I am here to tell you these low carb glazed pork chops are seriously damn delicious.  The original recipe still only has 16.2g carbs which is not too bad but hey, why not lower them even more. Do use a good thick (bone-in T-bone) chop as thin ones tend to dry out quickly.  You probably won’t do this but I tend to eat my pork on the rather pinkish medium-rare side which leaves them tender.  The sauce is also terrific dabbed on pork tenderloin medallions.

Napoleon VinegarPictured is the lower carb balsamic vinegar I use. Very recent true story:  I had another recipe posted which also called for balsamic vinegar and a friend of mine emailed me asking what brand I used and I told her Napoleon.  She quickly replied something like:  What? You use $35.-$45 a bottle vinegar?  I can’t afford that.  To which I replied: Are you nuts? No it’s about $9.-$10. a bottle. The price she saw on Amazon was for 6 bottles. She then headed to the grocery to get the ingredients for the newly posted Crunchy Deep Fried Chicken Chips to dip into Rosemary Aioli.

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.

Glazed Pork Chops
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Ingredients
  1. 4 Bone-In 1” Thick Pork Chops
  2. 2 T Butter (Olive Oil)
  3. Salt & Pepper
Glaze
  1. ¼ C Balsamic Vinegar
  2. ¼ C Allulose***
  3. 2 t Crushed Garlic
  4. ½ t Dried Oregano
  5. ½ t Dried Basil
  6. ½ t Dried Thyme
  7. Pinch Red Pepper Flakes
  8. Salt & Pepper
Instructions
  1. Preheat oven to 400°.
  2. Lightly salt & pepper both sides of your chops.
  3. Begin to brown butter in a large skillet over medium high heat. Add chops and sear both sides until golden brown, about 2-3 minutes.
  4. Place into oven and roast about 6-8 minutes.
  5. Mix balsamic vinegar, allulose, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium-low heat bring to simmer until just slightly thickened, about 2-3 minutes. Stir in any meat juices back into glaze.
  6. Drizzle glaze over chops.
  7. 4 Servings
  8. 453 Calories, 49.1g Protein, 26.6g Fat, 2.0g Carbs, 0g Fiber, 2.0g Net Carbs
Notes
  1. To get a medium pork chop bake about 4 minutes.
  2. I used an 8 oz bone-in tenderloin attached pork chop to figure nutritionals and if yours are larger (smaller) the only thing that would change is the protein and a few more (less) calories.
  3. If you decide to double the glaze it will add a measly 2g carbs and they are from the extra vinegar.
  4. I haven’t tried it but to add an Asian spin you may want to put a little ginger powder in the glaze just not sure if it would fight the other herb flavors.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Tahini Dip

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Low Carb Tahini DipLow Carb Tahini Dip. I’m not sure about you, but I can and do eat tahini with a spoon, you know, kind of like you can eat peanut butter or almond butter with a spoon and this tahini dip is no different.  It is very garlicy and lemony. The perfect dipping equipment would be a crudite which would include cucumber coins and red, yellow, and orange pepper chips.  This couldn’t be much easier to make and can be a great last minute appetizer for company.

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.

Tahini Dip
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Ingredients
  1. 1 C Tahini
  2. ¼ C Lemon Juice
  3. 2 T Water + More As Needed
  4. 1½ T Crushed Garlic
  5. ¼ t Dried Oregano
  6. ½ Medium Tomato Diced Small
  7. ¼ Small Onion Minced
  8. Salt & Pepper To Taste (If Needed)
Instructions
  1. Process tahini, lemon juice, garlic, salt, pepper, and water in a food processor; transfer to a plate or bowl.
  2. Mix oregano, tomato, and onion in a bowl and spoon over dip.
  3. 6 Servings
  4. 251 Calories, 7.2g Protein, 20.2g Fat, 10.2g Carbs, 4.0g Fiber, 6.2g Net Carbs
Notes
  1. An interesting thing about tahini. It has lots of carbs but is also high in fiber. I use Organic Once Again brand tahini and for 2 T the label says 4g carbs and 4g fiber which would seem to make it a zero sum carb food yet in my nutritional calculator it comes out with lots more carbs than fiber and I am unable to specify the actual tahini brand.
  2. I do know this: Tahini is one of healthiest things you can eat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Vegetables

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Low Carb Creamed VegetablesLow Carb Creamed Vegetables. If you can make a creamed soup you can make creamed vegetables.  There’s no getting around it, these are good.  If you want to make a complete meal with this put it over a cup of cooked spaghetti squash just as you would for Traditional Spaghetti Squash/Tomato Sauce and add some shredded cheese on top.  It is pretty easy to see if you have looked at many of my recipes that I do not use green peppers.  The reason is simple:  I  don’t like them.  I can eat them in a pinch and when cornered but I try never to let myself get stuck in a corner. To get yourself ahead of the game this is what I do.  I have already done some Future Cooking by Sauteing Mushrooms & Vegetables and about every other week I do a LOT of Blistered Bell Peppers & Onions and if you do this you are already halfway home.  You will notice the absence of peas and corn because both are nothing but little sugar bombs and not good for a diabetic.

Mini Mozzarella BallsIf you want to razzle dazzle dinner guests you can put Au Gratin Casserole Topping on your low carb creamed vegetables it but it certainly is just fine to go with only the Parmesan, maybe some crushed pork skins or your own favorite cheese.  I actually mixed in some mini mozzarella cheese pearls…oh the gooeyness of cheese. You may see a few okra chunks peeking here and there in the picture because…uh…I forgot to buy an eggplant.

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 Vegetables
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Ingredients
  1. ½ C Steamed Broccoli Florets
  2. ½ C Steamed Cauliflower Florets
  3. ½ C Diced Cooked Carrots
  4. ½ C Peeled & Quartered Roma Tomatoes
  5. ½ C Sliced Green Onions
  6. ½ C Halved Raw Snow Peas (Will Give Some Nice Added Crunch)
  7. ½ C Chopped & Sautéed Onions
  8. ½ C Chopped & Sautéed Red Peppers
  9. ½ C Chopped & Sautéed Mushrooms
  10. ½ C Peeled, Cubed & Sautéed Eggplant
  11. ¼ C Olive Oil (Divided)
  12. 1½ C Heavy Cream
  13. 2 t Chicken Base
  14. 1 t Porcini Dust
  15. 1½ t Pepper
  16. ⅛ t Nutmeg
  17. ½ C Parmesan Cheese (Or Your Favorite)
Instructions
  1. Divide olive oil to do the various sautéing and put all vegetables in a mixing bowl.
  2. In same sauté pan put the heavy cream, chicken base, porcini dust, pepper, nutmeg, reduce to about a medium thickness, remembering it will thicken more in the oven, and pour over vegetables.
  3. Put mixture into a baking dish and top with cheese.
  4. Bake at 350°-375° for 10-15 minutes or until warmed and cheese is browned. If you have opt to use a different cheese other than Parmesan, finish to your own liking. I will say that gruyere is very good on this.
  5. 8 Servings
  6. 273 Calories, 4.4g Protein, 25.4g Fat, 6.6g Carbs, 1.8g Fiber 4.8g Net Carbs
  7. 6 Servings
  8. 354 Calories, 5.9g Protein, 32.8g Fat, 8.8g Carbs, 2.5g Fiber 6.3g Net Carbs
Notes
  1. If you decide you are feeling particularly bold-add and mix ¼ C Ground Pork Skins to the Parmesan Cheese and sprinkle some on top before baking. Um Yum.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crunchy Deep Fried Chicken Chips

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Low Carb Crunchy Deep Fried Chicken ChipsLow Carb Crunchy Deep Fried Chicken ChipsLow Carb Crunchy Deep Fried Chicken Chips are an easy fix and yes, even your pickiest little eaters will love them.  I happen to think they are wonderful with Smoky Sweet & Sour Dipping Sauce, Huli BBQ Sauce or Rosemary Aioli but whatever your favorite sauce, please use it.  I also like dipping these in a sour cream ranch dressing which I know is disgusting but it works for me.  I haven’t tried this but you could mix a little Dijon mustard with crushed garlic and a tad of sweetener and honestly it is kind of fun to have 2-3 sauces to try.  And yea, if you have kids they may want ketchup.  If you think McDonalds has anything on these Low Carb Crunchy Deep Fried Chicken Chips you had better think again.  As you look at the nutritionals these have virtually zero carbs but they do have some serious fat and protein.

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.

Crunchy Deep Fried Chicken Chips
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Ingredients
  1. 6 Boneless Chicken Thighs
  2. 2 Eggs
  3. ¼ C Sour Cream (Or Yogurt)
  4. 1 C Parmesan Cheese
  5. 1 C Ground Pork Skins***
  6. 1 T Garlic Powder
  7. ¾ t Pepper
  8. Oil For Frying (I Use Duck Fat Or Tallow)
Instructions
  1. Pound chicken thighs and cut in half.
  2. Mix cheese, pork skins, garlic & pepper and put on a large plate.
  3. Beat eggs & sour cream and put on another plate.
  4. Roll chicken in egg mixture then dredge in cheese mixture until well coated.
  5. Fry in ½" hot oil until golden brown-about 4-5 minutes, turn and fry another 3-4 minutes.
  6. 6 Servings
  7. 379 Calories, 31.3g Protein, 27.1g Fat, 2.2g Carbs, 0.1g Fiber, 2.1g Net Carbs
Notes
  1. As I said I use tallow (or whatever else is in my larder) to fry my chips and if they are fried properly they will not absorb much fat at all and with that said, FYI, I have added 1 T of fat into the calorie count but I seriously doubt it has even 1 T in an order.
  2. Yes, you can use breast meat as well.
  3. I actually use my own homemade yogurt mixed in with the egg but it is totally interchangeable with sour cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vegetable Bundles

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Low Carb Vegetable BundlesLow Carb Vegetable Bundles.  I have been making these Vegetable Bundles for many years and mostly for dinner guests. They are as good as they are elegant and I guarantee they are well worth it.   One nice thing about them is that they can be made ahead and kept in the fridge until ready for your guests.  I’ve seen some pretty innovative ways of tying vegetables together and a lot of people tie them with bacon which seems a good idea for green beans, except in this case the flavor of bacon might clash with the delicate flavor of the herbs.  You may have your own favorite vegetable combination and that’s really what cooking is all about-making something your own. So have fun with these low carb vegetable bundles and do yourself proud.

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 Bundles
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Ingredients
  1. 1 Large Peeled Carrot
  2. 1 Large Peeled Rutabaga (Or Parsnip)
  3. 1 Leek
  4. 4 Long Green Onion Strips
  5. 4 T Butter
  6. 1 Minced Shallot
  7. ½ t Dried Tarragon
  8. ½ t Dried Dill Weed
  9. Fresh Pepper
Instructions
  1. Bring a skillet of water to simmer.
  2. Cut carrot and rutabaga/parsnip into 4-4½” strips a little bigger that a julienne or about the size of a skinny french fry.
  3. Trim bottom of leek and make a cut 4½” kind of like a fat cigar and cut in ½. You should end up with pieces that look like a long half circled tube.
  4. Add carrot and rutabaga strips to simmering water for 2-3 minute, remove and drain.
  5. Add 12 tubes leeks to water for 1 minute, remove and drain. They will flatten.
  6. Add 4 green onion strips to water for 1 minute or until limp and pliable.
  7. Lay out green onion.
  8. Stack 3 pieces leek, add ¼ veggies and gently tie green onion in a knot-don't break it.
  9. Repeat for rest of bundles.
  10. Heat butter, shallot, tarragon, & dill until shallot is soft. Add veggie bundles, cover and heat for 3-4 minutes on low.
  11. Plate, spoon butter sauce over each bundle, and add pepper.
  12. 4 Servings
  13. 145 Calories, 1.0g Protein, 11.1g Fat, 10.3g Carbs, 2.2g Fiber 8.1g Net Carbs
Notes
  1. You can easily enough not tie your veggies into bundles, saute them, and they will taste exactly the same.
  2. I had leftover leeks so I steamed them and with the addition of gruyere cheese and bacon I made scrambled eggs the next night and for all the world it tasted just like quiche.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Zippy Clam Dip

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

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

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

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

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

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

Low Carb Hunter Chicken

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

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

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

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

Low Carb Kimchi Chicken Thighs

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

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

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

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

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