Oh, man, the holidays. I’ve been so freaking busy, and I’ve completely neglected the blog. Although, to be honest, I’ve only made two recipes in the last few weeks that are worth posting here. This one was nice in that I could have easily used Thanksgiving leftovers for it, but it can also be done with smoked deli turkey, which is how I did it. If you use regular leftover turkey, just make sure to season the sauce accordingly. The deli turkey has plenty of salt on its own. Either way, it’ll reheat well, so it’s a great make-ahead lunch for the week after Thanksgiving. Or anytime, really, because I just made it again yesterday.

To make this, start by finely mincing one shallot. You’ll end up with about 1/4 to 1/3 cup of minced shallots when all is said and done. Melt two tablespoons of salted butter in a deep skillet over medium heat (I used a chicken fryer), and add the shallots and an 8-ounce package of sliced mushrooms. You’ll want to saute those for 8 minutes, stirring occasionally, until the liquid from the mushrooms has mostly evaporated and the shallots are translucent. While that’s cooking, either shred a pound of leftover smoked turkey, or cut a pound of deli smoked turkey into cubes.

When the mushrooms are done, cube four ounces of cream cheese and add it to the skillet with 1 1/4 cups of heavy cream. Stir it until the cream cheese melts, then add 2 tablespoons of dry sherry and 1/4 teaspoon of nutmeg. Finally, stir in 1/2 cup of shredded Swiss cheese. Once that’s melted, add the turkey and turn the heat down to low to allow the sauce to simmer.

That’s when you’ll be adding the secret ingredient. Turkey tetrazzini is a pasta dish, and the keto pasta you’ll be using for this one is <a href=”https://amzn.to/37JtLMX”>hearts of palm noodles</a>. They’re nice because they’re shaped kind of like egg noodles, so they work great in a casserole. Rinse and drain them and toss them in. Let it simmer until the sauce is bubbly again, about five minutes, then taste for seasoning. If you’re using leftover turkey, this will probably need a fair amount of salt. If you used deli turkey, you likely won’t need any at all. Add white pepper to taste as well, then pour the whole shebang into a <a href=”https://amzn.to/2rXtAy8>9×13 baking dish</a> and top it with 1/4 cup of grated parmesan cheese. Toss that baby into a preheated 350 degree oven for 30 minutes, or until the parmesan cheese begins to turn golden brown. This makes six servings, so you’ve got plenty for lunches for the week. Meal prep is key to me for maintaining a keto lifestyle, and this one is easy and decadent!

Keto Smoked Turkey Tetrazzini

A great use for Thanksgiving leftovers, or you can use deli smoked turkey any time of year!

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Prep Time 10 mins

Cook Time 45 mins

Course Main Course

Servings 6

Calories 403 kcal

Ingredients

  

• 1 shallot finely minced
• 8 ounces sliced mushrooms
• 2 tbsp butter
• 4 ounces cream cheese cubed
• 1.25 cups heavy cream
• 2 tbsp dry sherry
• 1/4 tsp nutmeg
• 1/2 cup shredded Swiss cheese
• 1 lb leftover smoked turkey or deli smoked turkey breast shredded or cubed
• 2 14-ounce cans hearts of palm noodles
• salt and white pepper to taste
• 1/4 cup grated parmesan cheese

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit.
• Melt the butter in a large, deep skillet or saucepan over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, about 8 minutes.
• Add the cubed cream cheese and heavy cream to the skillet and stir until the cream cheese fully melts. Stir in the sherry and nutmeg.
• Sprinkle in the Swiss cheese and stir until it melts. Add the turkey and simmer on low heat for five minutes.
• Rinse and drain the hearts of palm noodles and add them to the pan. Simmer for another five minutes, until the sauce is bubbly again. Taste it and add white pepper, as well as salt if necessary. If you're using leftover turkey you'll need salt, if you're using deli turkey it should be fine as is.
• Pour the mixture into a 9×13 baking dish and sprinkle the parmesan cheese over the top. Bake for 30 minutes, until the parmesan turns golden brown.
• Macros per serving: 403 calories, 6 net carbs, 19 grams protein, 34 grams fat.

Keyword keto, lchf, low carb, main dish, make ahead, meal prep, turkey

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I can’t remember the first time I had picadillo, but it was instant love. Spiced beef mixed with capers and olives, raisins and potatoes. Well, I can’t have those last two anymore, but the good news is that it’s actually even better without them. I’m not big on sweet and savory, even though it actually works for this particular dish. And the potatoes are mainly just unnecessary carbs. So instead I’m just eating savory and salty, and it works out well. This is also a great recipe for meal prep, because it’s quick and to make and both freezes and reheats well.

By quick and easy, I mean that this might be the shortest recipe post I’ve ever made. Start out with 2 pounds of ground beef. I used 93% lean because that was what was on sale, but normally I’d use 85%. My macros count 93% lean, so make sure you adjust for that if you use something different. Chop up a small onion (I ended up with about 2/3 cup) and half a green pepper. Throw all of this into a large Dutch oven or deep non-stick skillet, add two tablespoons of cumin, a tablespoon of oregano, a tablespoon of garlic, a teaspoon of salt, and several grinds of black pepper. Brown the beef over medium-high heat, breaking it up as it cooks. Once the beef is browned, add a can (about 1.75 cups) of tomato sauce and two tablespoons of capers. Reduce the heat to low and simmer for ten minutes or so, until the onions and pepper are soft, then add 12 halved jumbo pimiento-stuffed green olives. Serve it by itself or over cauliflower rice. See? Literally one paragraph of description. The recipe will almost be redundant.

Keto Cuban Picadillo

Salty and savory, this Cuban recipe is great for meal-prep.

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Prep Time 5 mins

Cook Time 20 mins

Course Main Course

Servings 6

Calories 286 kcal

Ingredients

  

• 2 pounds ground beef
• 1 small onion diced
• 1/2 large green pepper diced
• 2 tbsp ground cumin
• 1 tbsp oregano
• 1 tbsp minced garlic
• 1 tsp salt
• black pepper to taste
• 1 14.5 ounce can tomato sauce
• 2 tbsp capers drained
• 12 jumbo pimiento stuffed olives halved lengthwise

Instructions

 

• Add the ground beef, peppers, onions, garlic, cumin, oregano, salt, and pepper to a Dutch oven or deep non-stick skillet over medium high heat. Cook, stirring the beef to crumble it, until the beef is browned.
• Add the tomato sauce and capers and simmer until the peppers and onions are soft, about 10 minutes. Add the olives and remove from heat. Serve alone or with cauliflower rice.
• Macros per serving, using 93% lean beef: 286 calories, 7 net carbs, 32 grams protein, 13 grams fat.

Keyword beef, Cuban, easy, high protein, keto, low carb, meal prep

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Again with the chaffles. It’s not going to get any better. This is the best bread substitute I’ve found in ages, and I’m gonna run this thing into the ground. There are slight adjustments to each recipe that can make them resemble various bread types. I didn’t think I could pull off biscuits, but here we are.

As always, you’ll need your Dash mini-waffle iron and a blender. I recommend the Magic Bullet blender, but feel free to use whichever blender you prefer. Goodness knows I don’t need any more kitchen gadgets to deal with, even though I can’t stop buying them.

This recipe will make 9 chaffle biscuits. You can go two ways with this one. It works perfectly well without any additional cheese on the waffle iron. Without cheese makes a prettier chaffle. I tried one of each for lunch when I cooked them yesterday to see which one I preferred. I liked the one with mozzarella better, taste-wise. It ends up adding a bit of additional crunch and saltiness that I preferred. It’s just not as picturesque. Feel free to use that first chaffle as a taste tester, to see if you like it or you’d rather do it the other way. Then keep the other 8 for your sausage gravy.

To make your chaffle biscuits, add 4 eggs, 1/4 cup of almond flour, a tablespoon of cold butter, 3 tablespoons of cream cheese, and a teaspoon of baking powder to your blender. You’ll want the cream cheese and butter the closest to the blades in the blender. Whiz it up until it’s smooth and airy. Heat up your Dash, and if you want, sprinkle a tablespoon of shredded mozzarella on it. Then pour your batter on, sprinkle another tablespoon of mozzarella on top if you choose, and close it. Cook it for about 3-5 minutes, until it’s a nice biscuit color, then remove. Repeat for the remaining chaffles. If you’re serving them immediately, you may want to keep them in a warm oven while you make the rest.

For the sausage gravy, brown a pound of breakfast sausage in a non-stick skillet. I used the zesty hot variety, but if you’re not a fan of spice, the sage also works really well. I didn’t drain my sausage, which was a bit of a tactical error as the end result was a tiny bit greasy. So I’ll recommend draining it once it’s cooked through, then returning the sausage to the skillet. Cube an entire block (8 ounces) of cream cheese, then add it to the pan with 1/3 to 1/2 cup of heavy cream. I like my sausage gravy really chunky, but if you want it thinner you can add more cream. Just make sure to adjust your macros accordingly! Whisk it constantly until there are no more cream cheese chunks, add black pepper to taste, and serve about 1/3 cup over each chaffle.

Chaffle Biscuits and Sausage Gravy

A southern delicacy made to suit the keto diet with biscuit-style chaffles.

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Prep Time 10 mins

Cook Time 30 mins

Course Breakfast

Cuisine American

Servings 8

Calories 385 kcal

Equipment

• Dash min-waffle iron
• Blender

Ingredients

  

For the Chaffles

• 4 large eggs
• 1/4 cup almond flour
• 3 tbsp cream cheese
• 1 tbsp cold butter
• 1 tsp baking powder
• 18 tbsp shredded whole milk mozzarella optional, see notes above

For the Sausage Gravy

• 1 pound breakfast sausage
• 8 ounces cream cheese cubed
• 1/3 to 1/2 cup heavy whipping cream
• black pepper to taste

Instructions

 

For the Chaffles

• Note: This will make 9 chaffles. Feel free to use the first chaffle as an experiment to see if you want to add the optional mozzarella cheese or not.
• Place all ingredients except the mozzarella in a blender, making sure that the cream cheese and butter are closest to the blades. Blend until the batter is smooth and a little frothy.
• Preheat the Dash. If you are using mozzarella, sprinkle a tablespoon onto the iron, then pour in enough batter to almost cover all the holes, then add another tablespoon of mozzarella if using. Otherwise, just pour the batter directly onto the iron. Close and cook for 3-5 minutes, until golden brown. Repeat for the remaining chaffles. Keep the cooked ones in a warm oven if you plan on serving them immediately.

For the Sausage Gravy

• Brown the sausage in a large non-stick skillet over medium-high heat, then drain it and return it to the pan.
• Turn the heat down to medium low and add the cream cheese and heavy cream. Stir until the cream cheese has melted and there are no more visible chunks. Dilute with more heavy cream if you want a thinner gravy. Serve 1/3 cup of gravy over each chaffle.
• Macros per serving (1 chaffle and 1/3 cup gravy): 385 calories, 3 grams net carbs, 23 grams protein, 32 grams fat.

Keyword biscuits, breakfast, chaffles, keto, lchf, low carb, sausage

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