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Mu Shu Lunch Pork - (Makes 4 servings)
Ingredients: 4 cups coleslaw mix, with carrots 1 small onion, sliced thin 1 lb. cooked roast pork, cut into 1/2 inch cubes 2 tablespoons hoisin sauce 2 tablespoons soy sauce
1. In a large skillet, heat the oil on a high heat.
2. Stir-fry the cabbage and onion for 4 minutes until tender.
3. Add the pork, hoisin and soy sauce.
4. Cook until browned. Serve and enjoy.
Bacon & Chicken Patties - (Makes 2 servings)
Ingredients: 1 1/2 oz. can chicken breast 4 slices bacon 1/4 cup parmesan cheese 1 large egg 3 tablespoons keto coconut flour
1. Cook the bacon until crispy.
2. Chop the chicken and bacon together in a food processor until fine.
3. Add the parmesan, egg, coconut flour, and mix.
4. Make the patties by hand and fry on a medium heat in a pan with some oil.
5. Once browned, flip over, continue cooking, and lie them on paper towels to drain. Serve.
I Love Bacon - (Makes 4 servings)
Ingredients: 30 slices thick-cut bacon 12 oz. steak 10 oz. pork sausage 4 oz. cheddar cheese, shredded
1. Lay out 5 x 6 slices of bacon in a woven pattern and bake at 400 degrees F for 20 minutes until crisp.
2. Combine the steak, bacon, and sausage to form a meaty mixture.
3. Lay out the meat in a rectangle of similar size to the bacon strips. Season with salt and pepper.
4. Place the bacon weave on top of the meat mixture.
5. Place the cheese in the center of the bacon.
6. Roll the meat into a tight roll and refrigerate.
7. Make a 7 x 7 bacon weave and roll the bacon weave over the meat, diagonally.
8. bake at 400 degrees F for 60 minutes or until the internal temperature is 165 degrees F.
9. Let rest for 5 minutes before serving.
Lemon Dill Trout - (Makes 1 serving)
Ingredients: 2 lb. pan-dressed trout (or other small fish), fresh or frozen 1 1/2 teaspoon salt Ground black pepper 1/2 cup butter or margarine 2 tablespoons dill weed 3 tablespoons lemon juice
1. Cut the fish lengthwise and season with the pepper.
2. Prepare a skillet by melting the butter and dill weed.
3. Fry the fish on a high heat, flesh side down, for 2 to 3 minutes per side.
4. Remove the fish. Add the lemon juice to the butter and dill to create a sauce.
5. Serve the fish with the sauce.
Dijon Halibut Steak - (Makes 1 serving)
Ingredients: 1 (6 oz.) fresh or thawed halibut steak 1 tablespoon butter 1 tablespoon lemon juice 1/2 tablespoon Dijon mustard 1 teaspoon fresh basil
1. Heat the butter, basil, lemon juice and mustard in a small saucepan to make a glaze.
2. Brush both sides of the halibut steak with the mixture.
3. Grill the fish for 10 minutes over a medium heat until tender and flakey.
Bacon Scallops Packages - (Makes 6 servings)
Ingredients: 12 scallops 12 thin bacon slices 12 toothpicks Salt & pepper, to taste 1/2 tablespoon oil
1. Heat a skillet on a high heat while drizzling in the oil.
2. Wrap each scallop with a piece of thinly cut bacon - secure with a toothpick.
3. Season to taste.
4. Cook for 3 minutes per side and serve.
Chicken Tenders - (Makes 3 servings)
Ingredients: 3 boneless, skinless chicken beasts (thawed) 1 (4 oz.) bag spicy pork rinds / chicharrones 2 eggs
1. Preheat the oven to 400 degrees F.
2. Blend the pork rinds into small pieces and place onto a plate.
3. In a bowl, crack the eggs and whisk until mixed.
4. Slice the chicken breasts into 1 x 2 inch pieces.
5. One at a time, dip the pieces into the egg mixture and place on top of the crushed pork rinds.
6. Roll the pieces around until covered in the rind coating.
7. Put the chicken strips into an oven-proof dish and bake for 28 minutes, then serve.
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