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Started By
Message
re: Low carb meals
Posted on 2/9/23 at 12:09 pm to dgnx6
Posted on 2/9/23 at 12:09 pm to dgnx6
quote:
I don’t like counting calories so it was away to go ahead and lower your intake. And basically eat less things that actually make you hungry and not full
Agree. I like the structure to keep calories down without feeling like I'm starving myself.
0
Posted on 2/9/23 at 12:51 pm to dgnx6
I’ve been on the Mediterranean diet for about a year and a half now and doing really good. Getting all the necessary food groups and getting plenty of carbs. The reduced calorie intake kinda came naturally, maybe because I was eating healthier and my body didn’t need as much.
Posted on 2/10/23 at 12:15 am to CrawfishElvis
Anything salmon is mine.
Posted on 2/10/23 at 6:28 pm to bigberg2000
quote:
I am not “keto” at all though I just watch everything including carbs when I can, especially during the middle of the week.
Same here. No need to put carbs in the body that aren't needed and will only drive blood sugar up and fat on the arse.
Posted on 2/10/23 at 6:47 pm to CrawfishElvis
It really is portion control. Eat what you want, just don't eat all of it. We make gumbos & etouffees, skip the white rice (we like a thicker more stew-like consistency) and eat out of medium sized ramekins. We also eat a lot of Indian food, vegetarian, that is super low in calories, and eat the basmati rice with it. But a restaurant meal entrée, that we share, can last us another 2 meals. It saves, not only money, but #'s on the scale. And leaves you satisfied that you ate something delicious. 
Posted on 2/10/23 at 7:25 pm to liz18lsu
You’re such a weirdo.
Posted on 2/10/23 at 8:02 pm to Mo Jeaux
She is trying to justify her obvious eating disorder by calling it “portion control” 
On what planet is one entree gonna feed 2 adults (one a supposed male no less) for a total of 3 meals?
On what planet is one entree gonna feed 2 adults (one a supposed male no less) for a total of 3 meals?
Posted on 2/12/23 at 5:00 pm to lsunurse
I'll use the keto tortillas instead of the lasagna noodles and make a low carb lasagna...good change from all the grilled/smoked meats.
Posted on 2/12/23 at 5:43 pm to CrawfishElvis
I have maybe 350 - 400 keto recipes. Here are a few
Keto friendly vegetables
Asparagus
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Celery
Cucumber
Green Beans
Kale
Peppers (red and green)
Spinach
Olives
Zucchini
Lettuce
Kale
Swiss chard
Tomatoes
Avocado (technically a fruit)
Okra
Yellow Squash
*****************************
Beef with broccoli Keto
Ingredients:
2 Tablespoons Avocado oil, divided (Click here for my favorite brand on Amazon)
1 ½ Pound Thinly Sliced Steak, 1-inch pieces (see notes)
4 Cups Broccoli Flourets
½ Cup Soy Sauce (use coconut aminos for gluten free)
3 Tablespoons Granular Sweetener (Click here to see my favorite on Amazon) (see notes)
1 Tablespoon Minced Garlic
2 teaspoons Ginger paste (see notes)
¼ Cup Beef Broth
½ teaspoon xanthan gum (click here to see my favorite brand on Amazon)
Directions:
In a large skillet over high heat, add 1 tablespoons avocado oil. Add in the thinkly sliced steak and brown on both sides. Remove from pan to a plate and set aside.
Reduce heat to medium and add in 1 tablespoon avocado oil. Add in the broccoli florets and sauté' until tender, about 10 minutes.
Add the steak back to the pan with the broccoli. Add in the soy sauce, swerve, garlic, ginger, broth, and xanthan gum. Stir to combine and let thicken for a few minutes.
************************
Keto Bacon Cheeseburger Casserole
• One pound ground beef
• One cup chopped onion
• Three minced garlic cloves
• One teaspoon Worcestershire sauce
• Two oz cream cheese at room temp.
• Two eggs
• One-two teaspoons yellow mustard
• Half cup heavy whipping cream
• One cup shredded cheddar cheese
• One cup shredded white cheddar cheese
• 1 tsp salt
1 tsp black pepper
Cook beef with onion, garlic, Worcestershire
When cooked, mix with rest of ingredients
Add to greased oven proof pan
Cook in preheated oven at 350 degrees F 30 minutes, until bubbly
********************
Blackened Sheepshead with Lemon Basil Cream Sauce
Ingredients:
Sheepshead
- 3 Tablespoons Olive oil
- 2 6-ounce Sheepshead fillets
- 3/4 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon granulated garlic
- 3/4 teaspoon dried basil
- Salt and pepper to taste
- 1 teaspoon jalapeno pepper diced
- Guacamole, if desired for serving
- Lemon Basil Cream Sauce
Lemon Basil Cream Sauce
- 1/4 cup crema or sour cream
- 1 Tablespoon heavy cream
- 1 Tablespoon lemon juice
- Zest from one lemon as desired
- 1 Tablespoon finely chopped basil
- 1 Tablespoon green onion tops, sliced
Guacamole:
2 ripe avocadoes, diced
1 Tablespoon Lime juice
1 1/2 Tablespoons finely diced onion
2 teaspoons Lawry’s Garlic Salt
1 medium Roma Tomato, diced
Directions:
- For Guacamole, mix ingredients in a bowl and refrigerate (covered in plastic wrap) until needed. Mix until smooth or leaving chunks of Avocado as desired.
- Make blackening seasoning by combining Paprika, Cayenne, dried Basil, Garlic Salt, and black pepper. Mix well.
- Season the Sheepshead fillets with the blackening seasoning and set aside.
- Heat olive oil in a large pan to medium high temperature. Fish fillets should sizzle when placed in pan.
- Sear the tops of the fish in the hot pan for about 2 minutes, then flip and sear another 2 minutes. Do not overcook the fish.
- Make the lemon basil cream sauce by whisking together the sour cream, lemon juice, lemon zest, jalapeño bits, heavy cream, green onion tops, and fresh basil.
- Drizzle the basil-lemon cream over the whitefish and serve with simple lettuce and tomato salad and guacamole.
********************
Brazilian Fish Stew
Ingredients:
- 2 lbs raw shrimp, peeled & deveined
- 1 lb white fish of choice (I prefer halibut)
- 1/2 cup olive oil
- 1/2 cup onion, diced
- 2 clove garlic, minced
- 1/2 cup roasted red pepper, diced
- 1/2 cup fresh cilantro, chopped
- (2) 14 oz can diced tomatoes w/ chili’s
- 4 cups coconut milk
- 4 tbsp Sriracha hot sauce
- 4 tbsp fresh lime juice
- salt and pepper to taste
Directions:
- Heat olive oil in a medium saucepan.
- Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
- Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
- Pour in the coconut milk and Sriracha sauce (or Sambal Oelek), and cook just until heated through – do not boil.
- Add lime juice and season with salt and pepper to taste.
**********************
Cheesy Asparagus Casserole (Keto Friendly)
Ingredients
2 bunches asparagus
1 tbsp butter
1/2 oz cream cheese, softened
1/2 cup heavy whipping cream
1 tbsp chicken broth
1/4 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp salt
1/8 tsp pepper
1/3 cup parmesan cheese, grated
1/8 cup pepper jack cheese, grated
1/2 cup mozzarella cheese, grated
1/2 tsp red pepper flakes
1/3 cup bacon, cooked and crumbled
Instructions:
-Preheat oven to 400 degrees. -Wash and trim the asparagus, then grease the 9 X 13 baking pan and lay them in it.
-In a skillet melt butter on medium heat, then add softened cream cheese, heavy whipping cream, chicken broth, garlic powder, paprika, Italian seasoning, salt, and pepper. -Continuously whisk until the ingredients are thoroughly combined.
-Reduce to a medium/low heat and allow the sauce to simmer gently boiling until the heavy whipping cream has reduced and thickened. Keep whisking so that it doesn't stick to the bottom of the pan. It will take a few minutes for the sauce to reduce and thicken.
-Once it has thickened, add the parmesan and pepper jack cheese then continue to stir until the cheeses melt and the sauce is smooth.
-Pour the cheese sauce over the asparagus down the middle of the casserole dish, avoiding the tops of the asparagus.
-Next, sprinkle the mozzarella cheese and crushed red pepper flakes on top of the cheese sauce.
-Bake for 15 minutes.
If you prefer crunchier asparagus, you can reduce the baking time for 2-3 minutes.
-Remove from oven and add bacon crumbles to the top.
-Bake for another 3 minutes and enjoy!
Keto friendly vegetables
Asparagus
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Celery
Cucumber
Green Beans
Kale
Peppers (red and green)
Spinach
Olives
Zucchini
Lettuce
Kale
Swiss chard
Tomatoes
Avocado (technically a fruit)
Okra
Yellow Squash
*****************************
Beef with broccoli Keto
Ingredients:
2 Tablespoons Avocado oil, divided (Click here for my favorite brand on Amazon)
1 ½ Pound Thinly Sliced Steak, 1-inch pieces (see notes)
4 Cups Broccoli Flourets
½ Cup Soy Sauce (use coconut aminos for gluten free)
3 Tablespoons Granular Sweetener (Click here to see my favorite on Amazon) (see notes)
1 Tablespoon Minced Garlic
2 teaspoons Ginger paste (see notes)
¼ Cup Beef Broth
½ teaspoon xanthan gum (click here to see my favorite brand on Amazon)
Directions:
In a large skillet over high heat, add 1 tablespoons avocado oil. Add in the thinkly sliced steak and brown on both sides. Remove from pan to a plate and set aside.
Reduce heat to medium and add in 1 tablespoon avocado oil. Add in the broccoli florets and sauté' until tender, about 10 minutes.
Add the steak back to the pan with the broccoli. Add in the soy sauce, swerve, garlic, ginger, broth, and xanthan gum. Stir to combine and let thicken for a few minutes.
************************
Keto Bacon Cheeseburger Casserole
• One pound ground beef
• One cup chopped onion
• Three minced garlic cloves
• One teaspoon Worcestershire sauce
• Two oz cream cheese at room temp.
• Two eggs
• One-two teaspoons yellow mustard
• Half cup heavy whipping cream
• One cup shredded cheddar cheese
• One cup shredded white cheddar cheese
• 1 tsp salt
1 tsp black pepper
Cook beef with onion, garlic, Worcestershire
When cooked, mix with rest of ingredients
Add to greased oven proof pan
Cook in preheated oven at 350 degrees F 30 minutes, until bubbly
********************
Blackened Sheepshead with Lemon Basil Cream Sauce
Ingredients:
Sheepshead
- 3 Tablespoons Olive oil
- 2 6-ounce Sheepshead fillets
- 3/4 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon granulated garlic
- 3/4 teaspoon dried basil
- Salt and pepper to taste
- 1 teaspoon jalapeno pepper diced
- Guacamole, if desired for serving
- Lemon Basil Cream Sauce
Lemon Basil Cream Sauce
- 1/4 cup crema or sour cream
- 1 Tablespoon heavy cream
- 1 Tablespoon lemon juice
- Zest from one lemon as desired
- 1 Tablespoon finely chopped basil
- 1 Tablespoon green onion tops, sliced
Guacamole:
2 ripe avocadoes, diced
1 Tablespoon Lime juice
1 1/2 Tablespoons finely diced onion
2 teaspoons Lawry’s Garlic Salt
1 medium Roma Tomato, diced
Directions:
- For Guacamole, mix ingredients in a bowl and refrigerate (covered in plastic wrap) until needed. Mix until smooth or leaving chunks of Avocado as desired.
- Make blackening seasoning by combining Paprika, Cayenne, dried Basil, Garlic Salt, and black pepper. Mix well.
- Season the Sheepshead fillets with the blackening seasoning and set aside.
- Heat olive oil in a large pan to medium high temperature. Fish fillets should sizzle when placed in pan.
- Sear the tops of the fish in the hot pan for about 2 minutes, then flip and sear another 2 minutes. Do not overcook the fish.
- Make the lemon basil cream sauce by whisking together the sour cream, lemon juice, lemon zest, jalapeño bits, heavy cream, green onion tops, and fresh basil.
- Drizzle the basil-lemon cream over the whitefish and serve with simple lettuce and tomato salad and guacamole.
********************
Brazilian Fish Stew
Ingredients:
- 2 lbs raw shrimp, peeled & deveined
- 1 lb white fish of choice (I prefer halibut)
- 1/2 cup olive oil
- 1/2 cup onion, diced
- 2 clove garlic, minced
- 1/2 cup roasted red pepper, diced
- 1/2 cup fresh cilantro, chopped
- (2) 14 oz can diced tomatoes w/ chili’s
- 4 cups coconut milk
- 4 tbsp Sriracha hot sauce
- 4 tbsp fresh lime juice
- salt and pepper to taste
Directions:
- Heat olive oil in a medium saucepan.
- Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
- Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
- Pour in the coconut milk and Sriracha sauce (or Sambal Oelek), and cook just until heated through – do not boil.
- Add lime juice and season with salt and pepper to taste.
**********************
Cheesy Asparagus Casserole (Keto Friendly)
Ingredients
2 bunches asparagus
1 tbsp butter
1/2 oz cream cheese, softened
1/2 cup heavy whipping cream
1 tbsp chicken broth
1/4 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp salt
1/8 tsp pepper
1/3 cup parmesan cheese, grated
1/8 cup pepper jack cheese, grated
1/2 cup mozzarella cheese, grated
1/2 tsp red pepper flakes
1/3 cup bacon, cooked and crumbled
Instructions:
-Preheat oven to 400 degrees. -Wash and trim the asparagus, then grease the 9 X 13 baking pan and lay them in it.
-In a skillet melt butter on medium heat, then add softened cream cheese, heavy whipping cream, chicken broth, garlic powder, paprika, Italian seasoning, salt, and pepper. -Continuously whisk until the ingredients are thoroughly combined.
-Reduce to a medium/low heat and allow the sauce to simmer gently boiling until the heavy whipping cream has reduced and thickened. Keep whisking so that it doesn't stick to the bottom of the pan. It will take a few minutes for the sauce to reduce and thicken.
-Once it has thickened, add the parmesan and pepper jack cheese then continue to stir until the cheeses melt and the sauce is smooth.
-Pour the cheese sauce over the asparagus down the middle of the casserole dish, avoiding the tops of the asparagus.
-Next, sprinkle the mozzarella cheese and crushed red pepper flakes on top of the cheese sauce.
-Bake for 15 minutes.
If you prefer crunchier asparagus, you can reduce the baking time for 2-3 minutes.
-Remove from oven and add bacon crumbles to the top.
-Bake for another 3 minutes and enjoy!
This post was edited on 2/12/23 at 5:46 pm
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