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8 Keto Dinner Recipes That Are Simple And Guilt Free

Ketogenic diets, which are high in fat and low in carbohydrates, are being tried to treat a variety of illnesses, including Alzheimer’s, epilepsy, cancer, and obesity. A ketogenic diet, which is low in carbohydrates and rich in fat, may seem like a novel concept, yet it was the way our forefathers ate, and some claim that it is how we were supposed to eat. Ketosis is a metabolic state in which the body burns ketones, which are produced from lipids. Glucose from carbs is the body’s primary energy or fuel source for most people.

Our forefathers had little access to sugar, relying on fruit and wild honey for sustenance. They would have eaten a lot of food in the autumn, building enough fat to get them through the lean winter months. This stored fat augmented their meager food intake during the winter. Ketones are produced mostly in the liver when the body switches to fat as its primary source of energy.

  1. Keto Corned Beef & Cabbage

Corned beef and cabbage are a must-have for St. Patrick’s Day. We want to eat this keto version more than once a year because it is so delicate and tasty. (Although the caper mayo isn’t bad either.)

INGREDIENTS

3 to 4 pounds corned beef

2 quartered onions

4 crosswise quartered celery stalks

1 pound spices for pickling

salt kosher

peppercorns

1 medium green cabbage wedge, sliced into 2″

2 peeled carrots, cut into 2″ pieces

1/2 cup mustard (Dijon)

apple cider vinegar, 2 tbsp

a quarter cup of mayonnaise

1 tsp brine + 2 tbsp capers, roughly chopped

2 tablespoons parsley, coarsely chopped

DIRECTIONS

In a large pot, combine the corned meat, onion, celery, and pickling spices. Bring to a boil with enough water to cover by 2″ and season with salt and pepper. Reduce heat to low, cover, and cook for 3–3 1/2 hours, or until very tender. Meanwhile, season a small bowl with salt and pepper and whisk together dijon mustard and apple cider vinegar. Combine mayonnaise, capers, caper brine, and parsley in a separate bowl. Add salt and pepper to taste.

Add the cabbage and carrots and cook for another 45 minutes to an hour, or until the cabbage is soft. Remove the pork, cabbage, and carrots from the pot and set them aside. Season the corned meat with extra salt and pepper after slicing it.

Both sauces should be served on the side for dipping.

2. Keto Beef Stew

A few easy substitutions were all it took to make beef stew Keto-friendly. It’s still silky smooth and extremely reassuring. It has the ability to make any chilly night agreeable and comfortable. Finish with one of our simple Keto desserts.

INGREDIENTS

1″ chunks from a 2-pound beef chuck roast

salt kosher

black pepper, freshly ground

extra-virgin olive oil, 2 tbsp.

8 ounces 1 medium carrot, peeled and cut into rounds 1 baby bella mushroom, sliced 1 small onion, chopped

2 celery stalks, cut 3 garlic cloves, minced 1 tablespoon tomato paste

1 tsp. fresh thyme leaves 6 c. low-sodium beef broth

1 teaspoon rosemary, freshly chopped

DIRECTIONS

Using paper towels, pat the meat dry and season generously with salt and pepper. Heat the oil in a big pot over medium heat. Working in batches, add the beef and cook it until golden brown on all sides, about 3 minutes per side. Remove the steak from the saucepan and continue the process with the remaining beef, adding extra oil as needed.

Add the mushrooms to the same saucepan and cook for 5 minutes, or until brown and crispy. Cook for 5 minutes, or until onion, carrots, and celery are tender. Cook for another minute, or until garlic is aromatic. Stir in the tomato paste to coat the vegetables.

Season with salt and pepper and add the broth, thyme, rosemary, and beef to the pot. Bring to a boil, then lower to low heat. Simmer for 50 minutes to an hour, or until the beef is cooked.

3. Keto Stuffed Cabbage

This low-carb version of stuffed cabbage tastes exactly as good as the traditional one. Cauliflower rice is the key. Riced cauliflower is simple to make at home, but you can also buy it ready-made.

INGREDIENTS

TO MAKE THE SAUCE:

1 can diced tomatoes (14 oz.)

apple cider vinegar, 1 tbsp

a half teaspoon of red pepper flakes

1 teaspoon powdered onion

a teaspoon of garlic powder

1 teaspoon oregano, dry

salt kosher

black pepper, freshly ground

1 tablespoon extra-virgin olive oil

FOR THE CABBAGE ROLLS: Preheat oven to 350°F.

12 leaves of cabbage

1 pound of ground beef

Pork ground to 3/4 pound

1 cup cauliflower rice

3 finely sliced green onions

1/4 cup chopped parsley, plus a little extra for serving

black pepper, freshly ground

DIRECTIONS

TO MAKE THE SAUCE:

Preheat the oven to 375 degrees Fahrenheit. In a blender, puree the tomatoes with apple cider vinegar, red pepper flakes, onion powder, garlic powder, and oregano; season with salt and pepper.

Heat the oil in a big deep skillet (or a large saucepan) over medium heat. Bring the pureed tomato sauce to a boil, then reduce to medium-low heat and cook for 20 minutes, or until slightly thickened.

FOR THE CABBAGE ROLLS: Preheat oven to 350°F.

Blanch cabbage leaves in a large pot of boiling water for 1 minute, or until tender and flexible. Remove from the equation.

To make the filling, combine 12 cups of tomato sauce, ground meats, cauliflower rice, onions, and parsley in a large mixing basin. Salt & pepper to taste.

Using a big baking dish, spread a thin layer of sauce on the bottom. Remove the firm triangular rib from each cabbage leaf with a paring knife. Fill one end of each leaf with approximately 13 cups filling, then roll up, tucking in the sides as you go. Place the seam side of the rolls on top of the sauce in the baking dish. Pour the remaining sauce over the cabbage rolls. Bake for 45 to 55 minutes, or until the meat is thoroughly cooked and the internal temperature reaches 150°”

Before serving, top with additional parsley.

4. Best-Ever Keto Mac & Cheese   

If you’re on a keto diet, you’re well aware that traditional mac & cheese contains a slew of no-nos. Without losing flavor, this version eliminates all of the troublemakers (cough, PASTA). Although the pig rind topping is completely optional, we think it provides a nice crunch.

Do you have any leftovers? This mac will last 3 to 5 days in a sealed container in the refrigerator. To reheat, place it in a 400° oven until warmed through; the high temperature will help the topping crisp up.

Have you completed the task? In the comments section below, let us know how it went!

YIELDS: 8 SERVINGS YIELDS: 8 SERVINGS YIELDS: 8

TIME TO PREPARE: 0 HOURS 20 MINUTES

TOTAL TIME: ONE HOUR AND TWENTY MINUTES

INGREDIENTS

TO MAKE THE MAC AND CHEESE

2 medium heads cauliflower, chopped into florets, butter for baking dish

extra-virgin olive oil, 2 tbsp.

salt kosher

1 quart of thick cream

cream cheese, 6 oz., sliced into cubes

4 cups shredded cheddar cheese

2 c. mozzarella shredded

1 tablespoon of spicy sauce (optional)

black pepper, freshly ground

FOR THE FINISHING

4 oz. crumbled pork rinds 1/4 c. freshly grated Parmesan

extra-virgin olive oil, 1 tbsp.

2 tbsp. parsley, freshly cut, to serve as a garnish

DIRECTIONS

Preheat the oven to 375 degrees Fahrenheit and grease a 9″ x 13″ baking dish. Toss cauliflower with 2 tablespoons of oil in a large mixing basin and season with salt. Spread cauliflower on two large baking sheets and roast for 40 minutes, or until soft and gently brown.

Meanwhile, heat cream in a large pot over medium heat. Bring to a simmer, then reduce to low heat and mix in the cheeses until they are melted. Remove from the heat, season with salt and pepper, and fold in the roasted cauliflower, if using. If necessary, season with extra salt and pepper.

Place the mixture in the baking dish that has been prepared. Stir together the pork rinds, Parmesan, and oil in a medium mixing basin. Spread the mixture evenly over the cauliflower and cheese.

Bake for 15 minutes, or until brown. To toast the topping, even more, put the oven to broil for about 2 minutes.

Before serving, garnish with parsley.

5. Keto Fried Chicken

We used pork rinds and Parmesan cheese instead of flour to make a Keto-friendly fried chicken. Almond flour also aids in the adhesion of everything for a perfectly crisp chicken. We also baked this chicken to eliminate all of the superfluous oil, but it still bakes into a fried chicken breast. You can also use thighs or drumsticks, but keep in mind that the bake time will be longer. You’ll want to reduce the bake times if you use boneless skinless chicken.

Are you still hungry? More Keto supper recipes may be found here.

Have you tried it yet? Tell us how it went in the comments section below!

6–8 SERVINGS YIELDS

TIME TO PREPARE: 0 HOURS 15 MINUTES

TIME TO COMPLETE: 1 HOUR 15 MINUTES

THE CHICKEN’S INGREDIENTS

6 chicken breasts, bone-in, and skin-on (about 4 lbs.)

salt kosher

black pepper, freshly ground

2 eggs, big

a half-cup of thick cream

a third of a cup of almond flour

1 1/2 cup pork rinds, finely crushed

1/2 cup grated cheese Parmesan

a teaspoon of garlic powder

paprika, 1/2 teaspoon

TO MAKE THE SPICED MAYO

1 1/2 tsp. spicy sauce 1/2 c. mayonnaise

DIRECTIONS

Preheat the oven to 400 degrees Fahrenheit and prepare a large baking sheet with parchment paper. Season the chicken with salt and pepper after patting it dry with paper towels.

Whisk together the eggs and heavy cream in a small bowl. Combine almond flour, pork rinds, Parmesan, garlic powder, and paprika in a shallow bowl. Salt & pepper to taste.

Dip each chicken piece in the egg mixture, then in the almond flour mixture, pressing to coat. Place the chicken on the baking sheet that has been prepared.

Bake for 45 minutes, or until the chicken is golden brown and the internal temperature reaches 165°.

Make the dipping sauce in the meantime: Combine mayonnaise and spicy sauce in a medium mixing basin. Depending on your preferred level of spiciness, add extra hot sauce.

Serve the chicken with the dipping sauce while it’s still warm.

6. Keto Broccoli Salad

Can broccoli be enjoyed by keto dieters? Oh, we’re well aware of this. It’s a nutritional powerhouse, with 1 cup of broccoli providing the same amount of vitamin C as an orange, not to mention fiber, potassium, and even protein. But, more importantly, it tastes fantastic — as long as it’s prepared correctly. This dish is one of those right ways, in our opinion.

Don’t boil for too long.

Broccoli cooked slowly is one of our favorites. However, this isn’t always the case. The key to this recipe’s success is to cook the broccoli until it’s just crisp-tender. The use of textural contrast is key in this case.

It’s shocking!

As soon as the broccoli has been boiled for 1 minute, plunge it into an ice water bath. This technique, known as “shocking” (for good cause! ), prevents the broccoli from continuing to cook after it has been removed from the hot water.

Water is no match for a salad spinner!

Use a salad spinner to drain the excess water from the broccoli. Spin the broccoli in a salad spinner to remove the shock. At least thrice should be spun and drained. You won’t believe how much water there is in the salad, water that would otherwise destroy it.

Keto isn’t for you? We also have a classic broccoli salad recipe! Don’t forget to give it a rating and leave a comment in the section below. Did you make this? In the comments section below, let us know how it went!

CAL/SERV: \s428

YIELDS: 4 SERVINGS YIELDS: 4 SERVINGS YIELDS: 4

TIME TO PREPARE: 0 HOURS 15 MINUTES

TIME TOTAL: 0 HOUR 35 MINUTES

THE SALAD’S INGREDIENTS

salt kosher

3 broccoli heads, peeled and sliced into bite-size portions

1/2 cup shredded cheddar cheese

a quarter of red onion, thinly sliced

1/4 cup sliced toasted almonds

3 cooked and crumbled bacon slices

2 tbsp. chives, freshly chopped

REQUIREMENTS FOR DRESSING

a third of a cup of mayonnaise

apple cider vinegar, 3 tbsp

1 tablespoon mustard (dijon)

salt kosher

black pepper, freshly ground

DIRECTIONS

Bring 6 cups of salted water to a boil in a medium pot or saucepan. Prepare a large dish of ice water while you wait for the water to boil.

Cook broccoli florets in boiling water for 1 minute, or until tender. Remove with a slotted spoon and set in the ice water dish that has been prepared. Spin the broccoli in a salad spinner once it has cooled. It’ll need to be spun at least twice.

Whisk together the dressing ingredients in a medium mixing basin. Season with salt and pepper to taste.

In a large mixing bowl, combine all salad ingredients and pour overdressing. Toss until all of the ingredients are well covered with the dressing. Place in the refrigerator until ready to serve.

7. Keto Meatballs

Without using any flour, enough cheese keeps these soft meatballs together flawlessly. These are the perfect evening meal for everyone, and they’re so easy to make that you’ll have plenty of time to create a Keto Cheesecake for dessert! These meatballs are made entirely with ground beef, but they can also be made with other types of ground meat. Ground turkey and ground pork are also excellent meatball ingredients, as is a combination of ground pork and beef. Handle these as little as possible to make them especially sensitive. Meatballs, like cakes, become tougher the more you mix and meddle with them! If the absence of breadcrumbs makes it difficult to form them, wet your hands slightly to help keep them from adhering to your fingertips.

Have you tried making them yet? Tell us how it went in the comments section below!

YIELDS: 4 SERVINGS YIELDS: 4 SERVINGS YIELDS: 4

TIME TO PREPARE: 0 HOURS 20 MINUTES

TIME TOTAL: 0 HOURS 50 MINUTES

THE MEATBALLS’ INGREDIENTS

1 pound of ground beef

1 garlic clove, minced

a half-cup of shredded mozzarella

1/4 cup Parmesan cheese, plus extra for serving

2 tbsp. parsley, freshly chopped

1 big beaten egg

kosher salt, 1 tsp

1 tsp. black pepper, freshly ground

extra-virgin olive oil, 2 tbsp.

TO MAKE THE SAUCE

1 medium onion, diced 2 garlic cloves, minced 1 can crushed tomatoes (28 oz.)

1 teaspoon oregano, dry

salt kosher

black pepper, freshly ground

DIRECTIONS

Combine the meat, garlic, mozzarella, Parmesan, parsley, egg, salt, and pepper in a large mixing basin. Make 16 meatballs out of the mixture.

Heat the oil in a large skillet over medium heat. Cook, rotating regularly until the meatballs are golden brown on all sides, about 10 minutes. Remove from skillet and place on a plate lined with paper towels.

Add the onion to the same skillet and sauté for 5 minutes, or until tender. Cook for another minute, or until garlic is aromatic. Season with salt and pepper after adding the tomatoes and oregano.

Return the meatballs to the skillet, cover, and cook for 15 minutes, or until the sauce has thickened. Before serving, sprinkle with Parmesan cheese.

8. Baked Pork Chops

Pork chops, in our opinion, have a terrible rep. Maybe it’s because of all the dry, overcooked chops we were served as kids, but it doesn’t have to be like that. Pork chops may be juicy, tender, and tasty if prepared correctly. This oven-baked approach ensures a delectable exterior and a perfectly cooked interior for your pork. Simply follow these simple guidelines and be prepared to rethink everything you thought you knew about this weeknight-friendly cut. Is this yet another sure thing? Pork Chops Smothered!

1. Make sure they’re bone-in and thick.

Bone-in pork chops are typically thicker than boneless pork chops. Because of the intense sear, you give both sides before putting it in the oven, a thin pork chop is tough to cook precisely using this approach. If a chop is too thin, it will be almost overcooked by the time you’ve seared both sides! You can get a lovely golden sear on both sides and a nicely cooked tender middle by choosing a thick chop. If you wind up with thinner pork chops, modify the cooking time accordingly. Allow it to sear for a shorter time and check the internal temperature to see when it’s done.

2. Season to taste.

Don’t be afraid to use a lot of salt and pepper. To be properly seasoned, most pieces of meat require more seasoning than you may believe. It’s also a good idea to season your pork chops before you put them in the skillet. Season both sides with salt and pepper, and don’t be afraid to go overboard. For a unique flavor, try a pinch of paprika or cumin.

3. Preheat your skillet.

The purpose of this first sear is to achieve a golden, crisp coating on your chop without overcooking it in the middle. It is ESSENTIAL to have a hot pan. Allow it to simmer for a few minutes without stirring, then glance to see how the golden crust is forming. When you’re satisfied with your sear, flip the chop and let the other side get golden.

4. Apply butter to the surface.

Okay, this step is optional. It is, however, absolutely delectable, and if you know what’s good for you, you’ll be slathering this garlic rosemary butter on everything. Basting a good meal with butter while it’s cooking is a restaurant tip that elevates a good dish to a fantastic one.

4. Check the temperature of the meat with a thermometer.

This is the extra step that many people overlook, but trust us when we say it’s well worth it. Using a meat thermometer removes the guesswork from cooking pork chops, which is “a good thing,” as our girl Martha puts it. Allow the meat to rest for a few minutes before cutting into it. (About five to ten minutes should suffice.)

140-150 degrees Fahrenheit There’s no pink in this place! You don’t want or need to overcook the meat; it should be fully white throughout. Pork chops cooked at this temperature will still be juicy; just make sure to remove them from the oven on the lower end of the temperature range, since the chops will continue to cook after they’ve been removed. Keep an eye on temperatures above 145° F, as this is the danger (or dry) zone.

Allow your pork chops to come to room temperature before keeping them in an airtight container in the fridge. The pork chops will keep in the fridge for a few days. To help restore their juiciness, reheat with a bit of additional butter.

Have you completed the task? In the comments section below, let us know how it went!

CAL/SERV: \s460

YIELDS: 4 SERVINGS YIELDS: 4 SERVINGS YIELDS: 4

TIME TO PREPARE: 0 HOURS 10 MINUTES

TIME TOTAL: 0 HOUR 30 MINUTES

INGREDIENTS

4 pork loin chops seasoned with kosher salt

black pepper, freshly ground

1 tbsp rosemary, freshly minced

2 garlic cloves, minced 1/2 cup (1 stick) melted butter 1 tablespoon extra-virgin olive oil

DIRECTIONS

Preheat the oven to 375 degrees Fahrenheit. Season pork chops with salt and pepper to taste.

Combine butter, rosemary, and garlic in a small bowl. Remove from the equation.

Heat olive oil in an oven-safe skillet over medium-high heat before adding pork chops. 4 minutes to sear till golden, then flip and cook for another 4 minutes. Garlic butter the pork chops thoroughly.

Place the skillet in the oven and cook for 10-12 minutes, or until cooked through (145° for medium). Serve with a dollop of garlic butter on top.

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