Been a while since we had a monthly thread to post our meals and recipes. It really helped me as a newbie not to get stuck in a rut making the same things over and over.
March Keto Madness - Show us your meals!
Janie
(Jane)
#2
This isn’t something I cooked, but an example of how to eat out and stay keto, even at a fast food place.
We ate lunch at Freddy’s and I had a brisket steakburger without the bun. I didn’t realize it had grilled onions between the brisket and burger patty so I scraped most of them off. I use onions when I cook but the carbs add up so I decided not to eat many.
Eta: those aren’t the onions on the right. I had already cut out a bite to eat before I remembered to take a pic. The onions are hiding 
Janie
(Jane)
#3
Faux spaghetti with shredded cabbage.
No recipe but I will tell what I do.
Brown a pound of hamburger with some onion and garlic. Add a 24 oz jar of Rao sauce. I use Ariabatta because it is spicy but marinara or any of their others is good also.
This is the cabbage I get from Walmart:
Mix well and cook until cabbage is wilted or whatever texture you like.
Top with grated cheese. I used whole milk mozzarella and didn’t have enough so I grated some Monterrey jack cheese. Put under a broiler until the cheese is melted.
After I plate it up into a shallow bowl (it is juicy) I sprinkle with grated Parmesan cheese.
Janie
(Jane)
#5
Yes, and only one pan to clean up. If I lived by myself I would eat it out of the pan and save washing a bowl 
clackley
(Cathy)
#6
I have a hankering for Italian meat sauce now! I use shirataki noodles but cabbage sounds good too.
Shinita
#7
I had a serious pasta phase lately 
Sadly, nothing compares except eggs (as they are the vital and only important part of pasta if you ask me. I dislike eggless pasta and don’t get how my SO can prefer that. he is a Hungarian too!) but even they aren’t good enough when I am in the mood for pasta so I need tricks (and need to accept the lack of my fav pasta shape)… I couldn’t use anything else instead, too big difference but it’s highly individual (I often ate pasta with fried cabbage and never with meat in the past and that obviously changes things). The answer of most of my dietary question is eggs or more eggs or yolks, you get the idea… It doesn’t matter if I make pasta with eggs, the pasta part still can be 90% eggs 
100% is a bit close to scrambled eggs, not like there is anything wrong with that but it’s less fun. I will bring a photo one day, my batter is too eggy to be properly solid so I fry it but it makes things easier and better!
I will try to bring photos tomorrow. I roast chicken legs (the big ones, with spine and stuff. it’s called quarters elsewhere…? we call them thigh with butts. we call drumsticks “lower thigh” because the ones who started this had no idea about anatomy) and some pork, nothing new here except it’s a cut I almost never use but it’s good!
I am normally way too lazy to make photos, my skills haven’t gotten any better and it’s often the same anyway. Some of my sponge cakes are more sugary and prettier though (still carnivore, at least near always), they deserve some new pics. The sugar from the milk powder makes them brown and they are softer than the 100% egg ones. And it’s like brioche from the past, wow. (Probably not completely as how could that be but I ate brioche maybe 30 years ago last time? more? It totally remind me of it.)
Baking is so strange, I just skip most or all flour, barely add something and the experience is strikingly similar… It doesn’t work for everything, obviously but soft eggy things are great at it.
Janie
(Jane)
#8
Made a frittata for lunch. I just throw whatever is leftover and n the fridge.
Leftover ribeye (I know…… what is this LEFTOVER ribeye I speak of?), bacon, tomato, mushrooms and cheese.
Used 5 eggs (you can use more) and cooked it slowly on the cooktop until almost set. Put under the broiler to finish setting the eggs and melt the cheese. Sprinkled some grated parmesan on top and served.
Pjam
(Peter - Don't Fear the Fat )
#9
I guess it’s an omlette with a kinda pizza vib. (skillet is lovely and non stick!)
topping has slow cooked lamb thats crisped in the airfrier, corned beef, cheese and anchovies.
Sorry Jane, I’ve only just realised it’s too similar to your meal above 
Janie
(Jane)
#11
Broiled tilapia with a mayo cream sauce…. and a boring salad lol
I will go find the recipe and post it. Been making it for years, even before keto. It is a lot better with fresh basil if you have it. Sometimes I do, but not tonight so used dried.
Janie
(Jane)
#12
Pork Tenderloin Masala over riced cauliflower.
I use frozen riced cauliflower, microwave for 5 minutes then line a small colander with a paper towel, dump the cauliflower in, cover with another paper towel, then place a bowl on top slightly smaller than the colander and squeeze until no liquid comes out.
Then I melt several Tbl of butter in a pan, added the dry cauliflower, sautéed and then poured some heavy cream, the sprinkled some grated parmesan cheese and it is a side dish by itself. Poured the pork and sauce over it and was delicious!!!
Janie
(Jane)
#13
Breakfast of champions!
We rarely eat breakfast but these are the first eggs from our hens since they quit laying back in December so we made an exception.
Giant yellow yolks full of flavor. SOOO GOOD!
Janie
(Jane)
#14
Riced cauliflower sautéed with onion, jalapeño, lime juice and ground cumin. Topped with IP shredded chicken thighs cooked in green salsa with a small can of diced chilis.
Then topped with fresh salsa made with avocado, cherry tomatoes, cilantro, olive oil and more lime juice.
Janie
(Jane)
#15
Being lazy for lunch. Packaged burnt ends sausages. I make my own out of sliced pork belly I get at Walmart, but it takes 3-4 hours and I have too much work and also work in my garden to babysit my smoker today.
E_P
(E P)
#17
Pork jowel is cheaper and higher fat than bacon, with the loveliest spongy texture, I guess from the collagen content.
E_P
(E P)
#18
This method of cooking a chuck roast made the whole family very happy! Paired with salad and cheesy mashed cauliflower.
Janie
(Jane)
#20
The point of a whole brisket. I am curing the flat in the fridge to make pastrami. It will be ready to smoke on Saturday.
I forgot to cut it across the grain but it was so tender it didn’t matter. I will reverse the slicing direction for the rest of it.
