I’ve had a craving for something Italian for the past few days that I couldn’t not get rid of no matter what I ate. Then it hit me! Lasagna Meatballs! I love this recipe. There is something so satisfying about the tender baked meat balls combined with the flavorful marinara that really hits the spot. It’s a two step recipe so it takes a little more time to make but it is worth it! Check it out!
Preheat your oven to 375 degrees. To start making the meatballs combine all the ingredients on the meatballs list in a bowl and mix well. Form the meat into approximately 32 one ounce meatballs. (They’ll be about 1 1/2 inches in diameter.) Put the meatballs on a foil (or you can use a silpat) lined baking sheet. Bake for 15 minutes.
Once the meatballs are cooked place them in a 13’x9′ casserole baking dish in a single layer. Pour half of the garlic basil marina over the meatballs. Spread the ricotta cheese evenly across the top of your meatballs. Do this one small spoonful at a time so there is enough to cover them evenly. Then pour the other half of your marinara over the top of the ricotta. Sprinkle the mozzarella cheese over the top.
Is your oven still set for 375? Good. Place your dish in the oven and continue to bake for another 30 minutes. Allow to cool for 5 minutes before serving. Enjoy!
8 Servings of 4 Meatballs: 494 Calories, 39 g Fat, 31 g Protein, 4 g Net Carbs
Life has been hectic around here the last few weeks with soccer, work and summer yard work starting up. Having little to no time to plan or cook a meal we’ve had to resort to shaking up old pre-keto favorites and making them low carb!
Summer time around this house means cooking on the grill! We have a Char-Griller 5050 Duo Gas-and-Charcoal Grill and it gets a workout every summer! We fired it up for the first time the other day to make Bunless Keto Burgers. This isn’t exactly rocket science. It’s just a burger without a bun!
Your Favorite Keto Friendly Toppings! (Picture is 1 Oz Swiss Cheese, 2 Strips of Crisp Bacon, A Few White Onion Slices, Yellow Mustard and Mayonnaise)
Fire that grill up to medium heat and start cooking! I generally keep the burgers on one side for 4-6 minutes depending on how thick the patty is. Once the burgers are charred to your taste and heated on the inside to a minimum of 160 degrees (Food poisoning is bad, mmkay? Check it with a thermometer!) you’re ready to dress your burger how you like! No bun? No problem! All the flavor of our favorite fast summer time meal with none of the carbs. Enjoy!
I feel as though my entire life I have been lied to. I had never heard of biltong before. Then one day I’m browsing through Amazon looking for some new product to try to supplement my protein and there it was. Braaitime Biltong. I love beef jerky but you can only eat so much before your jaw falls off from the chewing. Also the brands that have low carbs (1 or less per serving) are limited. The reviews for the biltong were rave so I went out on a limb and purchased it. Holy crap. It changed my life. Well maybe not that dramatic but it is VERY good.
Biltong is beef that is dried differently than American beef jerky. Biltong was first made in South Africa around 400 years ago. It is cool air dried beef that is lightly seasoned and hung in a special box to dry. The coriander was added to keep flys away.
How does it taste? One word. Excellent. Biltong reminds me of roast beef. It’s soft and easy to chew. While I’ve read that some brands are oily due to the fat content of the meat this brand was not. Braaitime Biltong is tender, flavorful and an overall compliment to a keto or paleo lifestyle!
So let’s talk about the nitty gritty keto details out of the way. Nutritional information. One ounce of biltong contains 80 calories, 2.5 grams of fat, 1 net carb and 15 grams of protein. It’s made with beef, salt, vinegar, black pepper and coriander. It’s keto AND paleo friendly. It’s a nice little protein packed snack! Order some Braaitime Biltong today! Enjoy!
Ok folks I have to apologize in advance. Since I started this blog my goal has been to post a recipe a day so that the people following along could have a simple guide to meal planning. Well today has been hectic with activities and I haven’t had any time to cook anything! (For your reference.) This is something I made a few days ago and I put it on the back shelf because it was similar to another recipe I had posted. The difference here is the prep time. No time to cook up steak for a salad? Well the answer to your problems is here… Steak Ums! Yes I know this isn’t exactly rocket science but it’s a fast meat to cook when you’re in a pinch and you want a hot salad topping. I made this salad Greek-ish and you can too.
What I like about cooking steak ums is you can throw them in a skillet (I’m in love with T Fal and their thermo spot professional cookware. It’s relatively inexpensive and everything is evenly cooked! T-fal Professional Thermo-Spot Fry Pan) with 1 tbsp of butter over medium high heat and they’re cooked in about 5 minutes. I sometimes put a little malt vinegar on the steak as it’s cooking. It gives it a nice mellow flavor. Salt and pepper the meat to taste. Place the meat over your lettuce, add your feta cheese, olives, dressing and pepperocini to the top and you’ve got a quick and easy steak salad. Enjoy!
As a guy I have an unhealthy fascination with meat. I also love mushrooms and Swiss cheese. That’s why this is one of my favorite meals. It’s finally warm out here in Pennsylvania so we used the grill for this recipe.
Your Favorite Steamed Keto Friendly Vegetables (For a Side)
Salt and Pepper to Taste
Pre heat your grill to medium heat. Tenderize your steak while the grill is heating with a meat tenderizer. This is the time to get those aggressions out! Once the steak is sufficiently punished smear enough dry rub on the steak to coat the top. Now put those bad boys on the grill and cook your steaks until the middle is only slightly pink. (Or however you prefer your meat. I like mine to bleed a little. Or use this handy Smart Digital Meat & BBQ Thermometer). When your meat is started take a small saucepan and melt one tablespoon of butter in it. Add your mushrooms, salt and pepper. Sautee them approximately 12-15 minutes or until tender. I hope you’ve been checking on the steak because it should be close to done. Remove the steaks and let them sit for 5 minutes. All grilled meat should be allowed to breathe! Now you slice down your cheese and put it on top followed by the mushrooms. Salt and pepper to taste. Serve with your steamed veggies topped with one tablespoon of butter. Enjoy!