Tag Archives: paleo

Low Carb Open-Faced Reuben Sandwich

Low Carb Open-Faced Reuben Sandwich. Reuben, Reuben I’ve been thinking what a fine world this would be…Many of us know this song from childhood with two children each telling the other how good life would be if boys didn’t bother girls and girls didn’t bother boys and we kinda know how that turns out. Well, it is only a children’s fairy tale song but this low carb open-faced Reuben sandwich is absolutely for real and very easy to make so, enjoy. If you decide to use one slice of bread you will need Carbalose Flour Bread or Naan Flat Bread but it is also very good without any bread. If you don’t have 1,000 Island, the Mississippi Comeback Sauce is absolutely perfect.

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.

Open-Faced Reuben Sandwich

2015-02-09 06:35:52

Ingredients

1 Slice Bread Or 1 Piece Naan Flatbread (Optional)
1½ t Butter
¼-⅓ Lb Thinly Sliced Corned Beef (Traditional) And Pastrami Is Good Too
⅓ C Well Drained Sauerkraut
2 Oz Swiss Cheese (I Most Often Use Gruyere)
Dressing To Taste & About 2 T

Instructions

Place skillet on medium low heat with butter.
Put bread down first, then meat, then ½ cheese, then sauerkraut, then other ½ cheese.
Put into melted butter, cover and grill until bread has browned and cheese is melted.
Plate sandwich and top with dressing.
This is a pretty hefty portion and can easily be split between two people.
Nutritionals include all ingredients as listed.
1 Serving
667 Calories, 38.7g Protein, 50.5g Fat, 14.5g Carbs, 6.2g Fiber 8.3g Net Carbs
2 Servings
334 Calories, 19.4g Protein, 25.4g Fat, 7.3g Carbs, 3.1g Fiber 4.2g Net Carbs

Notes

Serve with a couple of dill pickle spears & I have added a few sugar-free bread & butter pickles***
Nutritionals include one (optional) slice bread.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Roast Beef Hash

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Low Carb Roast Beef Hash. Roast Beef Hash is an inside restaurant secret. Prime rib (and most meat) is not nearly as good when reheated and restaurants have struggled with this for a long time. If you are an early bird restaurant goer do not order the prime rib or at least ask if it is from the prior day. There are chemical reactions going on which can not be avoided. The actual term is “warmed-over flavor”. (WOF) One of the ways to mask this reaction is by adding herbs, spices and other ingredients. I don’t make this often but I do when I have leftover (mine would be rare) prime rib. Low carb roast beef hash is a relatively simple meal and you will need one recipe of Brabant “Potatoes, Caramelized Zucchini or as I used, daikon radish, as your potato substitute. So, another restaurant secret? They make more money selling prime rib in hash than they do selling a slab of it at dinner. The really sad news is that they now cut off the fat cap surrounding the top of the roast so if you know your butcher ask for the cap to be left on-it’s what I did as you can see in the 2^nd picture. Not only does the cap protect the meat from overcooking…it tastes fantastic. For me, eating the roasted fat is like eating diabetic candy. Remember that as you spice your prime rib-those same flavors will go into your hash and I say to simply use salt & pepper. If you prefer your left over prime rib cold then here is a recipe for Roast Beef Spread.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

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

Roast Beef Hash

2015-02-06 01:32:05

Ingredients

1 Recipe Brabant Potatoes, Caramelized Zucchini, Or Daikon Radish Wedges
4 C Trimmed Beef (Any Beef-Does Not Have To Be Prime Rib)
2 C Medium Diced Onions
Oil (Your Choice And I Use Tallow)
Salt & Pepper
12 Eggs

Instructions

If using daikon radish sauté in fat.
Lightly process trimmed beef and put into a large bowl.
Dice raw onions & add to beef.
Add vegetable of choice.
Add oil, salt & pepper and toss all to mix.
Quickly fry hash in a very hot large skillet.
Fry eggs two at a time and serve atop hash.
6 Servings
466 Calories, 30.6g Protein, 21.7g Fat, 8.4g Carbs, 1.7g Fiber 6.7g Net Carbs

Notes

I have included ½ C fat in the nutritionals and as I said it is the oil of your choice. Some for frying the eggs and the rest for the hash. If you use beef fat as your oil to fry, get it hot and then add hash.
This should be cooked and served quickly.
Have leftover corned beef? It's a great substitution.

Addendum To The Notes

I got the sweetest email from a couple and I am going to share it with their permission. Just goes to show (me) how many people all over the country appreciate the site. I get emails all the time but this one seemed particularly nice. So here it is in its entirety, uncut and unedited.
Deborah,
My wife & I discovered your website a while back and want to thank you for all the wonderful and delicious recipes. We have made many, particularly the carbalose bread (now a staple in our house), coleslaw, primal gravy, and over Christmas your New York cheesecake to name a few. What’s great about your site is all the recipes, as well as, the suggestions and comments. It makes adopting a LCHF lifestyle very easy and with no regrets.
Over the weekend I came up with a suggestion to share with you. I am a huge fan of corned beef hash, either made fresh or out of a can (yes, I know). I have tried making it with radishes or your Brabant potatoes ( which were good) and the results were satisfying. However, the other day I had an idea. We are fried cabbage junkies in this house, chopped small and sautéed to a light caramelization. I thought why not combine the cabbage with corned beef? Holy crap – home friggin run!!!!! Made hash with two fried eggs and was ready to die a happy man! The combo of the cabbage and a can of Hormel corned beef is a match made in heaven.
Just wanted to share this with you and take a moment to say thanks.
F & D WI

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Maple Pecan Tahini Candy

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Low Carb Maple Pecan Tahini Candy. Pretty simple stuff here and with only 5 ingredients it is one of my easier recipes. I always have tahini in the pantry because I make Baba Ganoush a lot & it also takes tahini. The reason I love the brand tahini shown is 1.) It is employee owned, 2.) For whatever reason it seems softer and much easier to mix in the little oil that separates. 3.) It is non-gmo project verified & everything else verified-just click on the picture to see them all. You will need a 15 piece candy mold and Fat Daddio has many, many of them.

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

Maple Pecan Tahini Candy

2015-02-01 09:00:59

Ingredients

⅓ C Tahini
2 T Melted Coconut Oil
1 T Sugarfree Maple Syrup***
4 Drops Liquid Sucralose***
3 T Finely Chopped Pecans

Instructions

Mix first 4 ingredients and put on low heat until soft.
Mix in nuts and spoon into candy mold.
Freeze at least 45 minutes.
Turn out onto counter, put into small dish and refrigerate.
15 Servings
58 Calories, 1.0g Protein, 5.2g Fat, 1.7g Carbs, .6g Fiber 1.1g Net Carbs

Notes

The biggest problem you may have is actually getting these into the refrigerator as the vultures in your home may descend first. They really are that good.
If all goes well and you have a 15 piece 2 t mold, you will get exactly 15 pieces.
Though it is difficult, keep them refrigerated until ready to eat.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Brabant Potatoes

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Low Carb Brabant Potatoes. I think one of the things most diabetics or people going low carb for the first time miss are potatoes. Though I have never eaten tons of potatoes I certainly like them, these are a terrific substitute and easy, easy, easy. Brabant potatoes are nothing more than deep fried cubed potatoes and the only thing we are doing is cubing daikon radish instead. Cut differently and still deep fried, they make a great french fry substitute. Use your favorite oil and I use my own rendered tallow and butter is great too. The flavor? OMG and good grief. Low Carb brabant potatoes barely needs a recipe they are so easy. Can substitute these for Caramelized Zucchini in Chicken Tchoupitoulas.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

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

Brabant "Potatoes"

2015-01-23 09:32:14

Ingredients

About 4-5 Cups Cubed Daikon Radish
Favorite Oil for Frying (Olive Oil, Tallow, Or Butter And Duck Fat Is The Best)
Salt

Instructions

Peel Radish.
Cut into approximate ½" cubes.
I cut mine into ½" rounds, then into ½" strips for French fries, and then turn again for cubes.
Parboil until fork tender, just like you would any potato.
Drain well in a strainer.
Stirring often, sauté in 350°-360° fat until golden brown.
Add salt, pepper and any other herbs or spices you are using, stir and serve.
4 Servings
32 Calories, .8g Protein, 0.6g Fat, 5.9g Carbs, 1.4g Fiber 4.5g Net Carbs

Notes

The small amount of fat adds a few calories but...on this site we do care about good fats and good grief, your kids can even put sugarfree ketchup on them.
It is OK to crowd them assuming your oil is hot enough as they will shrink a bit.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Cakes

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Keto Crab Cakes. Ugh, I hate the fact that crab is so expensive, even here in Oregon where we get the stuff as fresh as you can imagine. I think these keto crab cakes with spicy chipotle aioli should be a “treat meal” for a family of four or served as an appetizer for a special dinner party.

If you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a crab cake will attest -they fall apart very easily. I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 then serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8. They will make life easier. Here is a place to get more Ring Molds than you ever thought possible. Please don’t let the though of expensive crab stop you from making these as you can always use a good quality tuna.

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

Crab Cakes & Spicy Chipotle Aioli

2015-01-15 04:25:15

Crab Cakes

1 Lb Crab Meat
1 Egg
⅓ C Crushed Pork Rinds***
⅓ C Mayonnaise
⅓ C Parmesan Cheese
⅓ C Shredded Mozzarella Cheese
⅓ C Tiny Diced Onions
⅓ C Thinly Sliced Green Onion Tops
2 T Lemon Juice
¼ t Garlic Powder
⅛ t Chipotle Powder
½ t Salt
1½ C Crushed Pork Rinds
3 T Butter

Aioli

1 C Mayonnaise
¼ C Lemon Juice
1 t Dijon Mustard
1 t Crushed Garlic
½ t Chipotle Powder
⅛ t Liquid Smoke
¼ C Tiny Diced Red Peppers (Garnish)
Lemon Wedges (Garnish)

Instructions

Mix all aioli ingredients and refrigerate until needed.
Melt butter on medium.
Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, parmesan cheese, onions, garlic powder, chipotle, salt, and lemon juice.
Fold in crab.
Gently form crab cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
If, and I mean if, you have egg rings this is a time to use them.
Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
Place crab cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
Either spread aioli on plates and place cakes on top or…plate cakes and drizzle aioli on top.
Dot with red peppers and serve with a lemon wedge.
4 Servings
802 Calories, 36.4g Protein, 71.6g Fat, 3.1g Carbs, .7g Fiber, 2.4g Net Carbs
8 Servings
401 Calories, 18.2g Protein, 35.8g Fat, 1.6g Carbs, .4g Fiber, 1.2g Net Carbs

Notes

These may be served as a main course or as an appetizer and I have given the nutritionals for both. I have given you a recipe using aioli and if you have your own favorite Remoulade then feel free.
Nutritionals are for all ingredients listed including the aioli.
If crab meat is outside your budget then tuna may be a good substitute.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Steak Oscar

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Low Carb Steak Oscar is an elegant dish that used to be served in the finest restaurants all over the country and for some unknown reason it is now difficult to find. The reason can’t be because it isn’t good because it is fabulous. Perhaps the reason lies in the fact that we have had an explosion of talented people entering the food scene nationwide with so many new and eclectic foods that it has just kinda dropped off the radar. At any rate it is still a topnotch dish in my book and this is my rendition. Medallions of veal may be used in place of steak and good luck finding veal anymore. My last bastion to buy veal dried up awhile ago. This is a very easy, uncomplicated recipe to make and you will need a recipe of Sauce Béarnaise to finish it. Since crab meat is so very expensive I would not suggest lump crab as it is the most expensive, and probably not canned crab as it has been cooked into oblivion. If you are going to serve this, best to bite the bullet and buy good quality flaked crab meat. If you are on a budget (and who isn’t) try imitation crab and who knows, it may actually be good but beware imitation crab is full of carbs. This low carb steak oscar is a restaurant quality, dinner for guests meal.

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

Steak Oscar

2015-01-05 05:24:53

Ingredients

1 Recipe Sauce Béarnaise
4 Good Quality Steaks 6-8 Oz Each (New York Strip Shown)
12 Fresh Asparagus Spears
8 Oz Crab Meat

Instructions

Steam or grill asparagus spears.
Cook steaks to desired doneness. (Rare is best)
Very gently heat crab meat.
Plate steak, top with crab, arrange asparagus, and nap with béarnaise.
4 Servings
541 Calories, 77.0g Protein, 24.2g Fat, 3.7g Carbs, 1.0g Fiber, 2.7g Net Carbs

Notes

Fabulous.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Fried Cauliflower With Lemon Capers

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Fried Cauliflower With Lemon Capers. I have to say this recipe is so simple and I wish I had thought of it myself…but I didn’t. We have a restaurant here in Portland that serves (ed) it. I just looked at their menu and no longer see it listed and how sad because it is so, so good. The first thing I did was to go home and try making it myself and we have been eating it regularly ever since. I fry this in my own rendered tallow but you may certainly use your favorite oil. I save my oil and then use it to make Southern Fried Chicken as the oil is totally clean when I finish with it. Tallow is such a stable oil that it can easily be reheated and will not break down like most other oils. Don’t not make this because you don’t have tallow-it’s just what I use. The best thing about this is you can fry everything but the leaves. Yep, the core too. In addition to the recipe below I do sometimes drizzle a little Asian Dipping Sauce on low carb deep fried cauliflower with lemon capers because I pretty much always have it in the fridge but the recipe stands totally by itself. Kinda hard to describe the fabulous flavor of this dish…You’ll just have to try it and see.

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

Deep Fried Cauliflower/Capers & Lemon Juice

2015-01-04 03:53:41

Ingredients

1 Large Cauliflower Room Temperature
¼ C Lemon Juice
¼ C Capers
Fat For Frying

Instructions

Core and cut large florets about 1-1½" (They will shrink as they fry).
Cut core into good size chunks.
Heat fat to very hot-about 375-385 degrees and maintaining high heat, fry in batches until dark golden brown.
Plate and drizzle with capers & lemon juice.
Salt & pepper if wanted and I do not.
6 Servings
100 Calories, 3.0g Protein, 5.8g Fat, 8.4g Carbs, 3.7g Fiber, 4.7g Net Carbs

Notes

That's it and how easy.
I added 3 T fat to the nutritionals because there will be some retained in the cauliflower.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Poor Man Steaks

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Low Carb Poor Man Steaks. I grew up in the 50’s & 60’s in Lima, Ohio which certainly would have been considered the heart of the Midwest. Now Lima is famous for a couple of things, and people like Phyllis Diller, Hugh Downs, and Al Jardine one of the founders of The Beach Boys. I didn’t know about any of these people until later but one of my earliest memories was/is the Kewpee and Kewpee hamburgers. Now remember, in the early 50’s there were not many restaurants anywhere except mostly in famous hotels and to a kid going to the Kewpee was a treat beyond the pale. As I remember it, all they had were hamburgers and “frostys” and it is well documented that Dave Thomas of Wendy’s fame modeled his square burger patties and malts after the Kewpee’s. Back then a burger was .15 and a frosty (served in a large frosted soda glass, hence the name) was probably about the same price. When the price of the burger went to .25 I well remember my youngest brother saying he was never going to the Kewpee again. Well, it took about a week for that to pass. And Christmas? The best presents?…were tiny little coupons for 4-5 free Kewpees from the owner Stub Wilson and I mean like WOW. The picture above is exactly as I remember it with the sign “Your Grandpappy Ate Here”. This is their menu now. The space was so confined, with so little parking and with a huge building in the back that the only way out was to drive onto a turntable, turn 180° and go out the same way you came in. To a little kid is was pretty heady stuff.

OK, anyway, throughout my life I have tried to make a hamburger that tasted like a Kewpee burger and…I have failed miserably. I don’t think it can be done but in the meantime I did come up with this and it’s only sorta, kinda, close. I did serve these in the restaurant as a “blue plate special” and yes, on a big blue platter. People loved them so…here is my (pathetic) rendition of a Kewpee and you know what? Low carb poor man steaks are really good and Primal Keto Gravy is really good on them.

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

Poor Man Steaks

2015-01-01 01:50:58

Ingredients

1½ Lb 20% Hamburger
1 Beaten Egg
½ Small Yellow Onion Slivered
2½ t Yellow Mustard
1¼ t Worcestershire Sauce
½ t Garlic Salt
½ t Lawry’s Seasoning Salt
½ t Pepper

Instructions

Mix hamburger & onions.
Beat rest of ingredients with egg & then mix well into hamburger.
Shape into 4 oval patties.
Cook to desired doneness.
4 Servings
488 Calories, 45.7g Protein, 31.5 Fat, 2.1g Carbs, .3g Fiber, 1.9g Net Carbs

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Caramelized Zucchini

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Low Carb Caramelized Zucchini. Sounds kind of strange doesn’t it? Caramelized vegetables? We think of caramelized onions or sugar easily enough, but not most other veggies. No, not lettuce silly, but seriously you can cook a lot of vegetables this way. All vegetables have some carbs and since carbs are starch/sugar you can caramelized some of them. What you are doing is “burning” their sugar. Caramelization=flavor & taste. This is so easy you will wonder why you never thought of it and this is how it came to me. Yes, another happy mistake. I was making Ratatouille one Sunday. I was on the internet (probably lost in space working on another recipe) and I thought I had “burned” the eggplant during the “browning” process. I think I said (yelled) something like “oh crud”. My husband called out from the living room and said why? Men don’t like you burning their food so I probably answered something like “oh nothing”. When I finished with it, I tasted it and it was really good, and I mean really, really good. We loved it and now I often fix it just by itself with a little salt & pepper and maybe a sprinkle of Parmesan cheese. My next experiment was zucchini and voilà same thing. Recipe is for low carb caramelized zucchini and just do the same thing with eggplant.

Figure one small to medium zucchini per person or one medium eggplant for two-three people because as they cook they also lose their moisture and shrink. So stay with it and even though you think you are burning them you are not. Have faith and your time will be well rewarded. Once finished, it’s katy-bar-the-door with its versatility and you can spice it to your hearts content.

The absolute secret to this is maintaining a medium-high heat, don’t mess with them until they have begun to brown and then stick with it until they are just this side of “blackened”. They may go through a kind of “mushy stage” if you don’t keep up the heat so at this point don’t mess with em.

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

Caramelized Zucchini

2014-12-25 03:48:07

Ingredients

¼ C Olive Oil
4 Medium Zucchini Room Temperature
Yep-That's All
No Salt-Until Finished Cooking
No Pepper-Until Finished Cooking

Instructions

Cut each zucchini in half and turn to flat side. Now cut each half into 3 spears angling in toward center. Turn and cut every ¾”. The pieces should approximate a triangle.
Using a large saute pan heat olive oil to hot and put in zucchini. Now just wait at least 5-7 minutes then toss or turn every 3-4 minutes until you think your going nuts waiting. If they are cooked properly it will take about 30-35 minutes.
4 Servings
137 Calories, 6.5g Protein, 10.8g Fat, 3.4g Carbs, 1.4g Fiber, 2.0g Net Carbs

Notes

There are seriously a lot things you can do with this and simply served plain with salt and pepper is only one.
Another? A very simple tomato basil cream.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Carpaccio

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Keto Carpaccio. Another food gift from the gods. Traditional Carpaccio is made with raw beef tenderloin and if that makes you queasy then I am sorry and this is not for you. I have seen restaurants and recipes that say to sear the tenderloin before slicing which to my mind seems counterproductive to paper thin pieces of beef. Once beef is cooked, even the slightest bit, it cannot be pounded and keep any of its integrity around the edges. It is far easier to slice after having been in the freezer an hour or so.

There are a million ways (not really) to dress a Keto Carpaccio and simple is best. You are featuring the best cut of the cow so don’t bury it. It only begs to be highlighted. Arugula is the garnish greens of choice and if it tastes bitter to you (it does to me) then by all means top with a spring mix. Steve Cooksey @diabeteswarrior would probably go out & pick wild field greens.

OK, who doesn’t like a challenge? Steve just tweeted me about using rendered tallow in place of the mayo. I have said several times that I do render my own so I marched into the kitchen and made it with the beef fat. Taste was not the problem-it was good-but that part in the recipe about keeping the dressing chilled? Not so good. It began to harden in a minute or so and 10 minutes in, it was pretty solid. So all you purists out there? Please feel free to use tallow. Me, I’ll stick with the measly amount of mayo.

So stay around for the ride, This is extremely simple to make and quite an elegant visual.

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

Carpaccio

2014-12-21 06:45:37

Ingredients

12 Oz Piece Beef Tenderloin (About 3 Oz Per Person)
4 Handfuls Greens
Olive Oil For Drizzling Over Meat
4 t Capers (Optional But Good)

Dressing

2 T Olive Oil
2 t Red Wine Vinegar
2 t Dijon Mustard
2 t Mayo
1 t Lemon Juice
Pinch Kosher Salt
Pinch Pepper
1 Finely Slivered Or Chopped Shallot
1-2 T Grated Or Shaved Parmesan Cheese

Instructions

Freeze tenderloin for at least an hour.
Slice into rounds about ⅛"-¼". Allow to completely thaw and it will not take long.
Put meat between film and pound until very thin.
Whisk dressing ingredients and keep chilled.
When ready, plate beef in a circle overlapping as you go.
Sprinkle meat with kosher salt and freshly cracked pepper.
Place 1 handful of greens & sprinkle with shallots.
Drizzle with dressing and top with Parmesan cheese.
Serve immediately.
4 Servings
397 Calories, 22.5g Protein, 32.8g Fat, 3.0g Carbs, 1.1g Fiber, 1.9g Net Carbs

Notes

If you want to make this into a full fledged dinner or salad, double the dressing, add more greens, and garnish with a few small diced red onions.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stuffed Red Peppers

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Low Carb Stuffed Red Peppers. Who needs rice in Stuffed Red Peppers? Well, we don’t. These are oozy goozy with cheese and yep, no rice and no bitterness from green peppers. And hey, these don’t need to cook forever because of that no rice business. Now if you want to be fancy dancy with these, save the pepper tops and serve them half cocked on the top. Low carb stuffed red peppers are particular good served with Tomato Basil Cream.

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

Stuffed Red Peppers

2014-12-19 03:02:36

Ingredients

1 Small Spaghetti Squash-This Is Your Rice (You Only Need About 2 Cups)
6-8 Very Large Red, Yellow, Or Orange Bell Peppers (Or Mix Em Up)
¾ Lb 20% Ground Beef
¾ Lb Ground Pork Sausage
1 Can Small Dice Tomatoes (Crushed Works)
1 Small Dice Medium Onion
1 T Crushed Garlic
1 Beaten Egg
1½ C Full Fat Mozzarella Cheese (Divided) (Or Your Own Favorite)
½ C Carbalose Bread Crumbs (Optional) And It Soaks Up Some Of The Juices
½ C Cooked Finely Chopped Spinach Squeezed Dry (Optional But Pretty)
¼ C Parmesan Cheese
¼ C Parmesan Cheese (Yes Another)
1½ t Salt
1 t Pepper
¼ t Dried Oregano
¼ t Ground Fennel (Optional) This Is The Same Spice You Taste In Pizza Sausage

Instructions

Bake spaghetti squash, cut in half, scoop out seeds, and with a fork pull out spaghetti strands. Chop 2 cups into shorter strands and put in large mixing bowl.
Cut off top of peppers and de-seed or you may also cut the peppers in half and serve 2 halves.
Cook peppers in simmering water for 4-6 minutes. You want them just beginning to be tender.
Cook sausage, beef and onions until barely pink, add garlic, salt, pepper, oregano, and fennel, finish cooking meat and add to bowl keeping any fat.
Add egg, spinach, 1 C mozzarella cheese, (bread crumbs if using), tomatoes, ¼ cup Parmesan cheese to bowl and mix thoroughly.
Stuff the peppers, pile em high, add remaining ½ C Mozzarella and top with remaining Parmesan cheese.
Bake at 350° for 20-25 minutes or until cheese has melted.
6 Servings
466 Calories, 32.8g Protein, 28.5g Fat, 19.7g Carbs, 5.0g Fiber, 14.7g Net Carbs
8 Servings
350 Calories, 24.6g Protein, 21.8g Fat, 14.8g Carbs, 3.8g Fiber, 11.0g Net Carbs

Notes

If it looks like you are going to end up with too much filling it is best to cut the peppers in half cause you can "mound" them better this way.
This could make a terrific appetizer if you used "mini peppers". I understand there are about 21-22 peppers to a bag which means 42 halves and these would be very good served with a light tomato basil cream. I have no idea how many small peppers you could stuff with the filling but hey, you could always just eat the ones you have left.
I have never frozen stuffed peppers but I understand they can be so you might want to make a ton of them to have some ready made-ahead meals.
Nutritionals include all ingredients so omitting some with reduce the counts.
Fried Cauliflower rice can sit it for the spaghetti squash.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Spanish Rice

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Keto Spanish Rice. Do you miss rice? Well, you are not alone and this keto Spanish Rice may just do it for you. It is an easy recipe and the absolutely perfect accompaniment to Chicken Enchiladas. Complete meal & done.

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

Spanish Rice

2014-12-06 04:20:04

Ingredients

4 C Riced Cauliflower
4 T Butter Divided (Lard Is Better)
½ Finely Diced Medium Onion
1 Finely Chopped Small Jalapeno Pepper* (Optional But Good)
½ Can Small Dice Tomatoes (I Freeze The Other ½)
1 t Chicken Base
¼ t Cumin + More To Taste
¼ t Chili Powder + More To Taste
¼ t Crushed Garlic
½ C Cheddar Cheese
¼ C Sour Cream
Chopped Cilantro For Garnish (Optional)

Instructions

Sauté riced cauliflower in 3 T butter and if you have lard it will taste even better. Set aside.
Sauté onions and jalapeno in 1 T butter.
Add back cauliflower.
Add tomatoes, chicken base, cumin, chili powder & garlic and simmer until most (but not all) of the moisture has been soaked in.
Plate and quickly sprinkle cheese to melt.
Add dollop sour cream.
6 Servings
153 Calories, 4.5g Protein, 12.1g Fat, 6.7g Carbs, 2.3g Fiber, 4.4g Net Carbs

Notes

Don’t worry if you have leftovers. Just reheat, add a couple eggs on top and eat for breakfast.
I use pickled jalapenos*-that way I don't have to touch them. This is what I do to cut them. Open the jar, stick scissors in, and just keep cutting until you get to the desired size.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/