Tag Archives: paleo

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 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 Vegetable Drizzle

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Vegetable DrizzleVegetable DrizzleLow Carb Vegetable Drizzle is an extension of Leek Salad/Egg/Dijon Mustard Sauce.  The only change I made was to switch out the white wine vinegar with balsamic vinegar. I haven’t tried it on everything…yet, but I am pretty sure this could be drizzled on just about any vegetable and me?…I love it on hard boiled eggs and if you have asparagus with the eggs, oh boy is it good on that too.  It of course makes a terrific salad dressing with the addition of a minced shallot, a little garlic and whatever your favorite herbs de jour may be.  Add some Italian Grinder and put it on Cucumber Tomato & Red Onion Salad for a little extra zip.  So have at it as you can doctor this basic drizzle any way you want to.

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 Drizzle
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Ingredients
  1. 3 T Olive Oil
  2. 1 T Dijon Mustard
  3. 1 Tablespoon Balsamic Vinegar
  4. Pinch Kosher Salt
  5. 2 t Dried Chives
  6. Fresh Ground Pepper
Instructions
  1. Briskly whisk first 5 ingredients.
  2. 4 Servings
  3. 94 Calories, .0g Protein, 10.2g Fat, .5g Carbs, 0g Fiber, .5g Net Carbs
Notes
  1. This is also wonderful on hard boiled eggs.
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 Hunter Chicken

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

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

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

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

Low Carb Kimchi Chicken Thighs

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

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

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

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

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

Low Carb Crab Stuffed Sole Packages

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Low Carb Crab Stuffed Sole PackagesLow Carb Crab Stuffed Sole PackagesLow Carb Crab Stuffed Sole Packages. OK, so a couple of weeks ago I did a recipe for Crab Stuffed Shrimp/Béarnaise Sauce and since there are not many people in my little family I still had leftovers of everything.  Already thinking ahead, I bought four filets of sole and made this the next evening. Once you have the crab stuffing it is even easier to make the sole because there is no shrimp peeling. Again you will need the recipe for Sauce Béarnaise to complete the dish.  As you look at the pictures it’s pretty easy to see these make nice little low carb crab stuffed sole packages to wow dinner guests.

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

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

Crab Stuffed Sole Packages
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Ingredients
  1. 12 Sole Filets 6 Shorter 6 A Little Longer
  2. ¾ Lb Crabmeat
  3. ¼ C Sour Cream
  4. 3 T Melted Butter (Divided)
  5. 3 T Grated Onion
  6. ½ t Dried Tarragon
  7. ¼ t Dried Thyme
  8. ¼ t Salt
  9. ¼ t Pepper
Instructions
  1. Gently mix all ingredients with 1T butter except filets.
  2. Divide into 6 portions
  3. Lay down 6 longer filets and cross each with smaller filets.
  4. Put crab mix into center.
  5. Bring two shorter sides to cover crab and then complete package crossing the longer sides.
  6. Heat 2 T butter. Putting crossed sides down, saute until gently browned, turn and cook top.
  7. Plate with crossed side down and top with béarnaise sauce.
  8. 6 Servings
  9. 221 Calories, 13.0g Protein, 18.2g Fat, 1.2g Carbs, .1g Fiber, 1.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Huli BBQ Sauce

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

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

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

Huli BBQ Sauce
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Ingredients
  1. ⅓ C Allulose***
  2. ¼ C Distilled White Vinegar
  3. ¼ C Low Carb Ketchup***
  4. ¼ C Tamari Sauce
  5. 2 t Crushed Garlic
  6. 1 t Powdered Ginger
  7. ½ t Chili Flakes
  8. 1 Juiced Lemon
Instructions
  1. Slightly heat vinegar, add Just Like Sugar Brown, and stir until dissolved.
  2. Thoroughly mix in rest of ingredients
  3. As a dipping sauce heat slightly & serve.
  4. With any pulled meat, mix in and heat.
  5. 6 Servings
  6. 18 Calories, 0.0g Protein, 1.6g Fat, 1.0g Carbs, .1g Fiber, .9g Net Carbs
Notes
  1. Just plain good.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken In Buttery Vinegar

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Low Carb Chicken In Buttery VinegarLow Carb Chicken In Buttery Vinegar. Interesting story here.  I first made chicken in buttery vinegar somewhere in about 1993.  Back then it was with turkey medallions but my recipe is the same otherwise.  I made it over and over because not only was it fantastic, it was also very easy.  The only recipe I was able to find was Saveur Magazine’s Grilled Turkey With Cracked Pepper, Caramelized Onion, & Vinegar who gave credit to chef Mary Sue Milliken of the TV program Two Hot Tamales fame and who can remember everything?  I may have seen their recipe on their show.  I would never question the origins of this recipe and I am putting it up because it is so good.  I am subbing chicken for turkey and of course if you want to use turkey-go for it.  The cool thing is, I wasn’t thinking about low carb well over 20 years ago but sometimes…I was eating that way and low carb chicken in buttery vinegar is a good example.

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Sautéed Chicken In Buttery Vinegar
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Ingredients
  1. 6 Large Boneless Chicken Thighs (Pounded To Flatten)
  2. 2 T Olive Oil
  3. 8 T Cold Butter Divided
  4. 2 Medium Onions Thinly Slivered
  5. 1½ C Water
  6. 1 C White Vinegar
  7. 2 t Chicken Base
  8. Fresh Cracked Pepper
Instructions
  1. Put olive oil in skillet over medium heat, add onions and cook until beginning to turn golden brown.
  2. Add vinegar, bring to a boil, & reduce by half. You should end up with something like an oniony sludge.
  3. Add water and chicken base & reduce a bit more.
  4. Remove from heat and 1 T at a time, swirl in 6 T butter until sauce has thickened.
  5. Add lots of cracked pepper.
  6. Meanwhile in a large skillet heat 2 T butter to nearly brown and quickly sauté chicken.
  7. Plate, spoon sauce over chicken and yes, add more cracked pepper.
  8. 6 Servings
  9. 371 Calories, 39.5g Protein, 22.0g Fat, 3.7g Carbs, .7g Fiber, 3.0g Net Carbs
Notes
  1. You may easily substitute chicken breast medallions but in my opinion, dark meat is much better than white.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/