My Keto Recipes

[Digital_Dave]

Thanks, Tracy. Yeah, I’m not a big fan of all the stuff they use to keep the Cheese from sticking together either. (sometimes corn starch) We’ve had some talks of just shredding our own, even though the pre-shredded is convenient, you can never really know how much you’re taking in. We’ve just had an issue finding some larger portions of Mozzarella to get in big block form. But I’m sure we will eventually find a place nearby where we can purchase some. … Feel free to share any recipes or suggestions, I’m always looking at (and enjoy) creating new recipes. Always appreciate any input folks share. - Biggest thing I’ve found, is that I’ve not used some of the Keto-Friendly stuff others use, so when I’m informed of things other have good experience with, I don’t mind trying it out. Such as using Glucomannan Powder to thicken sauces, which has worked quite well since @DiMo suggested it.

BTW, Hope you’re doing well and staying safe, Diane.

[kyarn]

Have you ever tried black soy beans? I know there’s lots of talk about soy products not being the healthiest. These beans literally just taste like regular beans with only 1 net carb per 1/2 cup. I use them in chili and it’s about the only soy product I ever use so I think it’s pretty harmless. You can only find them at organic grocery stores or Amazon.

[Digital_Dave]

Tonight, I just sort of winged it on anther idea. Saw some BBQ Chicken online, and thought I liked to try something. Plus the Wife had some Chicken Breast thawed out and with no real plans for it…

Bacon-Laced Saucy Chicken

** Chicken Breast (3.5 lbs. - 5 pieces)*

** 1/2 Cup Soy Sauce*
** 1/4 Cup Brown Swerve*
** 1 Tbsp. Liquid Smoke*
** 1/2 Tbsp. White Wine Vinegar*
** 1/2 Tsp. Sea Salt*
** 1 Tbsp. Ground Mustard (actually forgot to add this?)*

Also…
** 6 - slices thick cut Bacon*
** 1/4 Cup Brown Swerve*
** 1/4 Cup Worcestershire Sauce*

1/4 Cup Almond Milk to mix 1 Tsp. Glucomannan Powder to mix to thicken.

Took a full pack of Chicken Breast, 5 pieces, and cut them up to nugget sized pieces…

Cooked up 6 slices of thick cut Bacon… (TBH, this Bacon kind of sucked. Wife picked it up, but not our regular brand, and also had that strip of skin on it, which gets so hard you can’t even chew it. Cut this off wherever it was predominate… then broke it up into little pieces after cooking it up, slightly crispy.

Put the cut up Chicken into a frying pan with just enough Butter to coat the bottom for sticking…

Prepared the two mixes notes above…

Added the mix with the Brown Swerve, Soy Sauce, Liquid Smoke to the Chicken once cooked up and drained. I wanted to make sure not to cook the chicken too hard, like I do for some other recipes…

I let this cook up for a bit, while I starting cooking up the Bacon, Brown Swerve and Worcestershire…

Then I mixed in the Bacon mix, to the Chicken. I then took 1/4 Cup of Almond Milk (Don’t really like to use water, so Almond Milk worked well) Quickly stirred in 1 Tsp. of Glucomannan Powder, stirring it up real quick and immediately added it to the Chicken and stirred quite often while it thickened. I believe the longer you leave in on the heat, the thicker it might get. I just can’t say how thick? I took it out, when it was nice and tacky, but not too thickened. I’ve cooked similar dishes a bit too much and it’s too thick.

But it came out pretty good, especially being a first attempt and just winging it. The Wife said it actually reminded her of General Tao’s Chicken, both in taste and texture, so I’ll take that as a win.

[Digital_Dave]

Ya know, I think I’ve heard others mention using them, but I haven’t. But will definitely look into them. We actually make Chili ourselves, and we just try to watch how many Kidney Beans we take in, but probably still take in a bit more than we would like. But we also don’t make it much to be honest, but we have always enjoyed Chili. Especially in the Winter months, my Wife really enjoys it. But the only thing I hate is when I was growing up, I got into the habit of eating Chili with Buttered Crackers, and would eat quite a few at that. … I know that wasn’t good ‘for me’, but it was definitely good ‘overall’.

Thanks again

[Digital_Dave]

Another one I want to add here… Decided to pull out some Dungeness to make up some Crab Cakes

Dungeness Crab Cakes

• 8 Dungeness Crab Clusters (Yielded 2 lbs. meat)
• 1 (4 oz.) Bag Pork Rinds
• 2 Tsp. Old Bay
• 1 Tsp. Ground Mustard
• 2 Tbsp. Parsley
• 1 Tsp. Red Wine Vinegar
• 1/4 Cup Mayo

I cooked them for about 4 minutes on each side, on medium heat, to get a nice crunchy crust on them…

Cooked up and then picked 8 Dungeness Crab Clusters, which yielded 2 lbs. of meat. (Um, I did eat one since I had just eaten something, and well, I love Crabs. + =

I used one 4 oz. bag of Pork Rinds, which I minced in my mincer, this gave me about 2 Cups fine grind.

I added the two Cups of Ground Pork Rinds to the Crab Meat and mixed well…

I wasn’t sure how many Eggs I would need, but ended up at 4. I didn’t want to get an Eggy taste, and the mix was still pliable but still needed to be a bit wetter…

Note: I normally mix all the dry ingredients together, but since I was working this up on the fly, I didn’t this time so just made sure to mix very well as I went…

Once mixed, I used a ladle to scoop out a nice ball of meat. These were around 7 to 8 oz. each, which made a nice sized patty.

Even though I used my large pan, I was only doing one at a time, since I find it easier to flip them. Plus, I made some for the Wife and Son, before I made mine, so it worked out better for all to eat while hot. I cooked them about 4 minutes or so on each side to get a nice crunchy crust on them…

*They turned out damn good. And I of course had made Dungeness Crab Cakes before, but never really broke it down or recorded a recipe for them. But I generally use the same ingredients as I did here (give or take depending on what I have on hand). But I wanted to make a full recipe for the record since *

[Digital_Dave]

Decided to try something new this morning… I wanted take some thick sliced Ham, Cheese & Bacon and encase it in some sort of wrap or similar. So this morning I tried an Egg based encasement first. It did come out pretty good, but I think it will be even better with something more doughy like. So though this works as is, I will be trying to create something else I can make up to be used to pack all the stuff into in one shot. But here’s how I made this one this morning and can always use it as is

Ham/Cheese/Bacon quiche?

• 20 Eggs (8 bottom, 12 topping)
• Thick sliced Cheddar Cheese (To your liking)
• Thick sliced Ham (To your liking)
• Thick sliced Bacon, cooked crispy
• Oregano (about two Tbsp.
• 2 Cups Mozzarella Cheese
• 1 Cup Almond Flour (1/2 each portion)

Had the Wife pick up thick sliced Ham and Cheese, and we already had Thick Bacon. Which we then cooked up before I started mixing up the batter I would use. Lined a cookie sheet w/ Parchment paper.

Mixed the Eggs and measured out 1 Cup Mozzarella Cheese and 1/2 Cup Almond Flour. Mixed the flour in, but left the Cheese out to sprinkle on top to make sure it was even…

Poured the batter into the cookie sheet, and made sure the batter spread out all the way. I then added the Mozzarella Cheese and used a fork to push it down into the batter…

I baked this lower batch for 8 minutes to tighten it up some, so I could layer on the Cheese & Ham. … Then I pulled it out of the oven and started adding the Cheddar Cheese in a big layer first. But so it didn’t overflow, I added a piece of Aluminum underneath, after the Wife suggested it might help with this.

Then added a layer of thick Ham, and a layer of Bacon…

Added one more layer of Cheddar and mixed up the top batch, which has a little more then the bottom and poured this overtop to encase the center layers. I also took a square plastic top and used it to push this down some, so the top batter would cover it better…

I then baked it at 400° for 30 minutes. Came out pretty nice and browned up…

None of it remained, after the three of us had two slices each. It was pretty good and is a good way to just put all the stuff together to cook as a unit. The Cheddar Cheese the Wife picked up actually tasted just like the Craft sliced Cheese, but was actual Cheese of course. But it had a nice rich flavor…

[Janie]

Made these tonight but cut back on everything since just the 2 of us. Delicious. Thanks for the recipe!

[islandlight]

Re the black soy beans … I used to put them in chili all the time. To add a bit of texture, and because chili with just hamburger looks like dog food to me. Where I live, about half the stores seem to have the black soybeans. And also Amazon and other online stores.

I no longer eat beans or tomatoes, so no more chili for me. Sometimes I cook hamburger meat with Tex-Mex spices but no sauce.

Thanks for the recipes, Dave.

[Digital_Dave]

@Janie You’re quite welcome. I do enjoy them myself and it makes for something nice that’s also a bit different from the norm.
@islandlight Thanks. We haven’t been able to locate any in the stores near us, but did look them up on Amazon. We had planned to purchase some, but I haven’t ordered any as of yet. We’ve still been using Kidney Beans, but also making sure not to use too many, or consume too many the same days.

Haven’t been on-line much here as of late. - I had a pinched nerve or something in my lower back that was bothering me, so I’ve just spent some down time mostly, heating pads, etc. But I do need to add in the Coconut Cheese Cake I put together a couple weeks ago. Need to tweak it some, but it actually came out pretty good.

[Digital_Dave]

Wanted to drop this in here, since I’ve been making it here and there, and my Son has been eating them with me. … And tonight, I got the wife to try them, and she ended up sharing my plate full with me.

Egg’s-Ravioli

• 6 Eggs (Medium, but I’m looking for small, but can’t find any)
• 3/4 lb. Ground Hamburger
• 1 Cup Rao’s Marinara Sauce

Cooked up 1.5 lbs. Hamburger (My Son was joining me, so made double) - You can strain it if ya like, but I actually like letting mine cook until the fat is re-incorporated back into the meat…

Added in the 1 Cup of Rao’s Marinara Sauce, and let that cook for a couple minutes to heat up…

After the sauce heats up to the meat temp, add in the eggs. I try to use a spoon, to press in a depressed area for the Eggs to lay in, but this is actually a large pan, so the mix wasn’t that deep… Once covered, I cook them for 8 minutes. This makes sure the Eggs cook through…

After 8 minutes, the Eggs are cooked through and the surrounding meat is cooked into the Egg mix as it tightens up. But even with 6 in the pan, I usually have some meat/sauce still not incorporated, so I just spoon that into the center of the plate. You can see the color difference of what is incorporated…

It’s quite filling, as well as easy. And now my Wife likes it too, so will probably be making it even more…

[Janie]

Forgot to take a pic but looked just like yours except I only used 5 eggs. Was delicious and so quick and easy to fix.

Thanks for the recipe! I added a dollop of sour cream to mine.

[Janie]

Hubby said it looked like “an egg pizza”

[Digital_Dave]

You’re welcome. I too like how quick and easy it is, and I actually made it once or twice?, with just Rao’s and it worked fine. But I wanted to add some hamburger to it, which went well and made it more like Ravioli to me. And I’ve always enjoyed Ravioli, as far as back as I can recall.

[Digital_Dave]

Just filing this information in here, since I just did some quick research after speaking about it. … This will be for the PB2 stuff. Apparently my Son purchased a couple containers of it a while back, and I just hadn’t looked into it to see what one can use it for/in, etc. … But just after a moment or so, I could see that it’s not ‘that much’ lower in Carbs overall than regular Peanut Butter, and what’s even worse, they highly proclaim on the front package that it’s 90% Less Fat! And less Calories, which I could give two #@!%‘s about. … And when I compared it to regular peanut butter, it was a tad lower in carbs, but this was just plain ole’ Jif. (We just happened to have one in the cabinet, since it’s used in some of the doggie treats my Wife makes for the Girls occasionally) … So I’m sure there is some out there that is probably better in the Carb department, which will probably be in the same realm with the PB2.

So I was hoping to see less ‘Carbs’ and maybe be able to check into some stuff to try it with. But since it’s not that much lower, I see it more as Powdered Peanut Butter, which I’m sure has it’s uses, but at or near the same nutritional value overall. … So will still see what I might be able to do with it, but probably no more than I do with regular Peanut Butter, which isn’t very often overall. …

[kyarn]

I was buying black soy beans for quite a while until I saw that the carb count went up drastically on the label. I tried contacting the company to find out why but they didn’t respond. I just don’t eat them anymore.

[islandlight]

I don’t eat the black soybeans any more either. I also don’t eat tomato any more, so chili is out. Sometimes I make a ground beef crumble with Mexican seasonings.

I used to make a layered thing with cream cheese slices on the bottom, seasoned ground beef in the middle, and grated cheese on top, heated in the oven. It was great, but I can’t make it in my current living condition.

[Digital_Dave]

I actually looked at the Black Soybeans on-line, but never did pick any up. We usually only used it in Chili, and we don’t actually make it too often. And none of the stores in our area seem to carry them.

[kyarn]

I’ve been eating a lot of bean sprouts lately. I make an amateur version of Egg Foo Young. I love the nutrition info of bean sprouts.

[Digital_Dave]

Yeah, I too like bean sprouts a lot. - I also have a Basic Egg Foo Young recipe that I created further up in this thread. … I didn’t want to make it too crazy with tons of ingredients, but wanted something simple that works for me. - I think @Janie said she tried it and liked it. The Sauce is good, but might be more enhanced with more add-ins? But again, I like to keep some recipes simple so you don’t have to have a kitchen full of stuff just to make a decent, quick-ish, meal that’s different from the norm.

[Digital_Dave]

Throwing this one in here, since I’ve made it 3 times now, and think I will be leaving it as is…

Easy Coleslaw

• 1 - Bag Fresh Express 3 Color Deli Coleslaw (States 6.75 Cups per bag) I call it 7
• 3/4 Cup Mayonnaise
• 1.5 Tbsp. Red Wine Vinegar
• 1.5 Tbsp. Lemon Juice
• 1.5 Tbsp. French’s Dijon Mustard
• 2 tsp. Truvia
• 2 tsp. Salt
• 1.5 tsp. Ground Mustard

I put the whole bag of Coleslaw in a large bowl and mix all the dry ingredients together. I add this and stir well. (I find this helps incorporate it better, before the wet ingredients) … Then I add the Lemon Juice and Red Wine Vinegar and stir once again. … Lastly add the Mustard, Mayo, stirring well.

I put it in the fridge for at least an hour before serving, and find it breaks down the coleslaw some, taking away some of the crispness, and seems to loosen up properly. - Makes a good amount, but since I’m the only one that eats it in my house, it try to use it up within a week or so, which isn’t hard to do.

To me this one is quite easy to make and works as is. Also not sure what else can be added to make it even better, but always keep an open mind about experimenting more.