One of the best things about this keto grilled chicken with peanut sauce is that it is an incredible summer recipe that is not only delicious and tangy but great for a stress-free keto lunch six days a week. Even though this dish looks and tastes great when it is still sizzling hot, it is equally amazing when served cold on a salad. Plus, the peanut sauce serves as an amazing dressing on the salad.
Try to use chicken thighs for this recipe as they are the best for a high-fat low carb diet due to their high-fat content. It is best to get chicken thighs that still have skin on them as it helps in making sure that they are not completely dried out during the grilling process.
So, without further ado, let’s get started:
For the chicken combine the fish sauce, rice wine vinegar and all of the other ingredients in a large bowl and start whisking them together. Add chicken pieces in the mixture and marinate them. Refrigerate the chicken in the marinade for 24 hours and take them out of the refrigerator at least 2 hours before cooking. Make sure you preheat the grill to get things started. Now, grill the chicken per side for about 7-8 minutes and if you have a thermometer then check the temperature as well as it needs to read between 160-165 degrees to be safe. On a side note invest in a quality meat thermometer! Food poisoning is no joke!
For the peanut sauce, blend all the sauce ingredients and serve it with the chicken to you and your family! They’re going to love it!
1 chicken thigh and sauce (2 tbsp): 493 Calories, 32g Fat, 41g Protein
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The ketogenic way of eating is no longer a diet for us but a lifestyle. There are few ingredients around the house which don’t fit into our way of eating and that makes meal preparation extremely easy for us. I’m particularly proud of this recipe because it was an experiment. An experiment that turned out delicious. All of the ingredients were left over from previous recipes we’ve made or purchased for recipes we never actually made. This Italian Stir Fry may not be a traditional stir fry and that’s ok. I called it that because it felt silly to cook it in a Wok.
0.25 Cup Organic Pizza Sauce (Or Any Other Low Carb Alternative)
3/4 Ricotta Cheese
Grated Parmesan Cheese To Taste
Begin this recipe by adding your olive oil, garlic, onion and dry spices (Oregano, Basil, Lite Salt and Pepper) in a medium sized pan, or in this case, a Wok. Turn your stove on to a medium to medium low heat. Allow the garlic and onions time to sautee until soft. By adding the dry spices now you allow time for their flavor to dissipate in your oil. Slice your chicken in to small chunks or cubes and add it to the wok once your onions are mostly soft. Add 1 tbsp of red wine vinegar at this point. Increase the temperature to medium-high and cover allowing the chicken to cook until no pink is seen. Slice your salami and roasted red peppers thin and add to your pan. Add your Kale at this time as well. Mix well and cover until your greens are cooked. They should appear wilted but not a slimy green mess. Take the pan off the heat. Place the ricotta cheese in spoonful sized dollops around the top of your stir fry, cover, and allow it a few minutes to melt. You can lightly disturb the cheese with a spoon to work it into the ingredients as well. Dish 1/4 of the recipe on serving plates and add a drizzle of your pizza sauce and garnish with grated Parmesan Cheese. This is optional but highly recommended. Enjoy!
1/4 Recipe: 267 Calories, 18.4 G Fat, 19.7 G Protein, 5.7 G Carbs, 0.6 G Fiber (5.1 G Net Carbs)
With the snow coming down outside it’s time for a hearty recipe that warms you up from the inside out. In my opinion the best foods to eat when the temperature drops below freezing are soups! This recipe combines spinach and sausage in an Italian inspired recipe that is filling and delicious. This recipe is adapted from LINDA’S LOW CARB MENUS & RECIPES.
Remove the sausage from its casings, if necessary. We use the kind of sausage that comes in a single package like Jimmy Dean. Brown the sausage in a 4-Quart Soup Pot with Lid along with the onion and garlic. You can drain fat if you desire but I feel it adds flavor and keeps the fat content of this soup higher. Add the broth and drained spinach and bring to a boil. Cover and simmer about 30 minutes. Add the cream and simmer a few minutes until the cream is heated. Season to taste. Sprinkle a little parmesan cheese over each serving.
This soup is delicious as a meal or as a side dish. The calorie content is a bit higher than your traditional canned soups so keep that in mind as you track your macros. Enjoy!
Per 3/4 Cup Serving: 366 Calories, 32g Fat, 15g Protein, 4g Carbohydrate, 2g Dietary Fiber, 2g Net Carbs
We’ve explored different keto friendly pizzas here at The Bacon Monologues and each has different qualities that make them appealing. Keto Snack Pizzas have a thin and light crunch crust thanks to the tortilla crust. The Almost Real Crust Keto Pizza is a full sized pizza with a nice doughy crust that is a great dinner option. Both are great options for different occasions. Sometimes you want a simple and filling option for one person. That’s where the Simple Keto Pan Pizza comes in to play. The crust is thick and fluffy like a personal pan pizza. Check it out!
Start by heating a tablespoon of olive oil in a small skillet to medium high heat. Using an immersion hand blender mix your eggs, water, parmesan cheese, psyllium husk and salt very well. You want to lift the immersion blender in and out of the mixture to blend some air into it. This will help your crust be fluffier. Remember the more bubbles the better! It also helps to mix your “dough” in a container with high sides so you don’t make a mess. Once the mixture is well blended pour it into your preheated skillet and try to spread it around in a nice circle. This will be a little difficult because the psyllium husk rapidly absorbs the water and will thicken rather quickly. I use a rubber spatula coated with a little cooking spray to accomplish this. Cook for roughly 3 minutes each side or until it’s golden brown.
Now set your oven to broil. If your skillet is oven safe you can leave your crust in it. If not transfer your crust to a pizza stone or a pan. Place your pizza sauce, cheese and toppings on your crust. Place it in the oven and watch closely. Within 5 minutes or so your cheese will begin to bubble and you’re done! Total time for this recipe is 10-12 minutes and it’s delicious! Enjoy!
As a former carb-o-holic I’m always searching for something to replace pasta. Pasta was one of those comfort foods that I went to as a standard for a quick easy meal. Nowadays pasta is off the menu but I still crave that meal that I loved for so many years growing up! I’ve tried Zoodles and they were great but zucchini noodles can be hard to get right sometimes. I’ve been meaning to try spaghetti squash for some time now but I could never find it in my local grocery store…until now! Baked spaghetti squash has a slightly nutty flavor to it that is subtle. It also has a nice firm but not too crunch texture that is pleasing to eat.
Preheat your oven to 400 to degrees. Always make sure you wash your squash. (Hey, that rhymes!) Can’t be too careful as you don’t know who handled it before you! Cut it lengthwise down the middle and scrape all of the seeds from inside of your victim.
Take the two halves and place them in your 13″ x 9″ baking pan cut side down. Add about one inch of water to the pan. I attempted to salt and pepper the squash prior to baking it but that ended up being a futile effort. Yeah I know. Water. Duh.
Is your oven heated yet? If it is pop those bad boys in there for roughly 45 minutes. You should be able to very easily pierce the skin on the squash when they’re done. Once they’re done the fun begins! With an oven mitt and a sturdy utensil (Kitchen tongs work well!) flip the squash halves over. With a fork begin to scrape the meat of the squash in long motions from inside the skin. You should be able to get almost all the material from the skin.
And that’s it! Baking spaghetti squash is simple enough to do and it tastes amazing! We topped ours with our Garlic Basil Marinara Sauce, grated parmesan, salt and pepper and one serving of shredded mozzarella cheese. Get creative and enjoy!
100 Grams Spaghetti Squash: 31 Calories, 0.6 g Fat, 0.6 g Protein, 5.5 g Net Carbs (7 g Carbs, 1.5 g Fiber)
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
I like to get creative with recipes and substitute many ingredients to make new flavors. I recently found however that I struggled with melting hard aged cheeses while experimenting. Asiago, parmesan, and gruyère don’t melt as well as softer cheeses and often you get a lumpy greasy mess. This is where we borrow a technique from molecular gastronomy. Add Food Grade Sodium Citrate.
Sodium citrate is considered an emulsifying salt. Basically it’s an additive that reduces the cheese’s acidity, makes the proteins in the cheese more soluble, and prevents it from separating into a greasy mess. It creates a smooth, creamy texture that will never “break.”
First bring your cold water to a simmer in a pot large enough to hold your cheese. Add your sodium citrate to the water and allow it to dissolve. Once that’s dissolved start adding your cheese a little at a time and blending into your water with an immersion hand blender. You’ll want to serve your cheese immediately after it’s all melted. Enjoy!