Hey guys Suz here welcome back to another. What’s for dinner on keto, easy, keto, dinner ideas, video! We make these videos every single Sunday to give you a little motivation to get in there and meal prep and get your keto batch cooking on.
We usually try to cover four new recipes every week. We did cheat a little this week on the fourth recipe, but stick to the end, so you can see that really convenient meal we threw together. If you’re new here.
Please hit that subscribe. Button and join the crew if you’re, a returning crew member, welcome back, we appreciate you so much. Let’s, get into it. First up we made some low carb garlic chicken. I will link the recipe that I have based this off of down below, of course, as always have changed it up some, but I’m taking a 9 by 13 baking dish and I am liberally applying butter to that.
Just some that I had sitting out at room temperature and then I’m gonna be using chicken leg quarters for this recipe. Instead of just drumsticks. These were on massive sale for a 10 pound bag, so just got a huge bag and separated them out, and I’m gonna be using 3/4 for this, and I’m, just kind of lining them up in my baking dish And I’m going to use some sea salt make sure you wash your hands real good after touching the chicken and before grabbing your salt, which I did and then I am putting some sea salt on there.
I’m having to do with my hands cuz. I changed brands and got some Kirkland sea salt this time and it just doesn’t come out of the dispenser very well. So I won’t, be doing that again. Adding some ground black pepper to that as well, always like a lot of black pepper on any type of baked chicken that I make after that.
I again this week’s, video trying to clean out my cabinets and freezer a little. So I had a little remnant of rotisserie chicken seasoning in a container, so you can see I’m, getting the very last bit of that out and just tossing it on here as well.
Very unevenly. Now I’m, squeezing some lemon juice concentrate. I had kicking around in my fridge over the chicken. Of course it would be better if you used fresh lemon juice for this part, and then I’m, adding two tablespoons of avocado oil.
The recipe called for olive oil, but I’m using avocado because we’re gonna be cooking. This at a high temperature in the oven and avocado oil has a higher smoke point just drizzled that all over my chicken and then I’m gonna add about a tablespoon and a half of minced garlic and just kind of putting that, on Top of the chicken quarters into that I’m gonna add a half a cup of chopped up Italian flat-leaf parsley, and I just buy this in big bundles at the grocery store.
I could have probably chopped this up a little bit finer, but it worked just as well for this recipe. I was a little worried that it would get burned in the oven, but I just watched it really carefully, so just putting that all over the chicken.
Now I’m just gonna pop this whole thing in the oven at 450 degrees for 30 minutes, and then I turned the heat down to 325 for another 30 minutes, and here it is all done and plated up. I just served it with some petite long stemmed green beans that I steamed in the microwave and just seasoned with a little Mrs.
dash table, blend seasoning and some Kerrygold butter. Of course, my husband loved this as he’s. A huge dark meat fan me not so much but him and the kids. Yes, next up this awesome broccoli, cauliflower sausage gratin, oh my god, deceptively simple, such a complex taste.
To start with, I put together a little cream sauce of a cup of sour cream 2 tablespoons Dijon mustard in a dish mixed that together really really well once it’s, all incorporated and smooth. I just stuck that to the side got a large sauté pan over medium heat and a smaller one over medium heat got both of them going at the same time on the stovetop added a couple tablespoons butter to one and to the other.
I’m, adding a pound of pork Kielbasa, and I just buy this in a huge, huge pack at Costco and then separate it out. I cut this Kielbasa into about one inch chunks and I cut it at a slant and I’m just using my hands to kind of arrange it in there, so it can get nice and brown.
Now I’m, adding the tiniest Vidalia Onion ever seen to this pan of butter, and I’m, adding one leek. Now I only used the bottom portion of the leek for this recipe. I almost left it out and I’m, so thankful I didn’t because I really think it’s.
What gives this dish? The really distinct awesome? Flavor that it has, if any of you have never cooked with the leek before this is my first time actually buying a whole one and cutting it and doing it myself.
There are tons of videos on YouTube on how to do it, but if you would like for me to make one comment down below – and I will do that as well for you guys, but I’m, just cooking – that up until those onions and Leek start softening, and my sausage gets a little brown to that.
I’m, adding some cauliflower and some broccoli I cheated with this part. I used frozen cauliflower and broccoli, of course, and probably about six to ten ounces of cauliflower thawed that nuked it in the microwave for a second but didn’t cook.
It all the way – and it was already in small pieces and then I used a pound bag of the Kirkland’s organic broccoli and it’s, always in big huge florets. You know so I did the same thing: thawed nuked in the microwave and then I just broke it apart with my hands and took kind of one-inch chunks on that as well, and I’m, just cooking these all together in the butter until they Are kind of softened and just kind of turning this sausage with my hands and I’m using my hands just because it’s in large enough chunks that I can do that without burning myself but out.
You know I should have probably used tongs, but just keeping it real over here now I’m, getting a 9 by 13 baking dish and I’m just gonna add my veggie mix to the baking dish and then I’m gonna pour that sour cream and Dijon sauce that we made on top of it and then mix that together really well.
Once I had it mixed, I used my spoon to kind of place, those big broccoli chunks evenly and then just kind of patted it all down: little sea salt and some ground black pepper. And now I’m. Just gonna.
Add that Kielbasa straight to our veggie mix and again try to you know place this in there evenly as possible and now. For this part, I’m using a little bit of fresh thyme. Now I wouldn’t normally use fresh thyme, but my husband picked it up and he just picked up a plant and it’s almost time to plant things outside so figured.
I would do it. The recipe calls for four tablespoons fresh. I did not have the time for that. I might’ve done a tablespoon guys. Now I’m, adding cheese. I did a half a cup of the mozzarella pre-shredded from Costco and then I’m.
Also, adding a half a cup of extra extra, sharp cheddar cheese that I had shredded myself to save on carbs, and I just pulled it out of the fridge and I’m gonna put the whole thing in the oven at 400 degrees for 15 minutes, actually, I cooked mine for 20, because I you know like to do overkill.
This is what it looks like when it comes out guys this was Super-duper delicious again. I will link the recipe I based it on down below here. It is all plated up. Put a little bit more fresh thyme on top of it.
This was such an easy keto meal idea, keto recipe to make for weeknights stores and reheats super well and, like I said, the taste is so complex. I think really the leek is what did it but definitely try this one out guys.
Next up, I made an awesome slow-cooked keto pork roast with some creamy gravy served over cauliflower rice. This one took a long time because I did it in the crock pot added a three pound pork shoulder that was in the bottom of my deep freezer and a half a tablespoon salt to that cup of water and then about this much peppercorn, just tossed it.
In there two teaspoons of ground thyme and a bay leaf – and I cooked this on high for four hours and then because we’ve, had the sickness wrecking our household constantly. I accidentally, I turned it to low and then accidentally cooked it for another.
Three to four hours, so it looks a little dry on top, but it was totally moist and awesome on the inside. Now after I got done cooking that in a dish over here, I did about a tablespoon of fresh minced ginger.
I would have done more, but that’s. All I had left in the fridge a heaping teaspoon of minced garlic, a tablespoon of plain paprika, a half, a teaspoon of ground, black pepper and a tablespoon of avocado oil, and I’m.
Just using my fork to mix that all up until it makes like a nice paste to rub over our roast, so I just took the pork shoulder when I took it out of the crock pot, all of the fat and stuff. I went ahead and removed and I am just using my hands to rub that paste all over the roast and I picked it up.
You can see where I removed all of the fat off of the roast and just rubbing the paste all on there as well, and once I had that seasoned well, I am putting it into a 450 degree, oven for 15 minutes just to cook that paste.
In now we have a sauce pot on the stove I’m, taking a sieve and pouring our pork droppings. You can see all of that fat left in the crock pot pouring that through there to get all of those solid chunks out, and now I’m, going to boil these pork drippings and reduce them by about half.
And, of course, I ran out of patience and I didn’t reduce it all the way, because I was in a hurry at this point. I’m slowly, adding a cup and a half of heavy whipping cream that I’ve had sitting out at room temperature, and I’m whisking that in and then I’m, bringing this to a boil.
As well now this didn’t thicken up quickly enough for me, so I did end up going ahead before simmering it for about 20 minutes added 1/2, a teaspoon of xanthan gum to that to just let it thicken up more quickly to what I Needed for it to be, you know, wanted a little thicker gravy consistency and because I like to be able to see the dark spots of pepper in my gravy any kind of gravy.
I went ahead and added some ground pepper to that and whisked that up and of course I took my pork out during this and let it rest and then I shaved it up and into thin slices steamed. Some cauliflower rice with a liberal amount of Kerrygold butter and pepper, put my roast over it and spooned that gravy on it.
This was delicious. I thought I was eating rice and gravy. It was so good. I highly recommend trying this out. Lastly, kind of a cheat meal: this is some North Atlantic Pollack served over a salad. Now this is from Costco it’s, been in my freezer for a while.
It’s, wild-caught Pollack and it’s, pre seasoned and when you turn it over macros look good. The seasoning looks good, except for this pesky ingredient canola oil. Now I do not eat canola oil. I think canola oil is horrible.
For you, that’s, my personal opinion, so I will not buy this again, but because I had it in the freezer kicking around, I did go ahead and pull it out to use in all of the the pieces of fish. Of course, are vacuum? Sealed so just took all of those out after it was thawed took a cookie sheet, lined it with some nonstick foil, and I just followed the directions on the box and baked this from thawed for 20 minutes at 350 degrees did put a little salt and pepper On it also, then I topped it with this, probably not that healthy, either Walden Farms Italian dressing, but it is keto friendly and then some shredded Parmesan cheese and oh man, this tasted, so good it’s.
It could change my mind and and convince me to buy that fish again so anyway. Super quick, quickest meal of the week hope you guys, like this week’s. What’s for dinner on keto, easy keto meal ideas? Video? To give you some inspiration to keep going strong in your keto diet living your Keto lifestyle.
If you liked this video, please give it a thumbs up and comment down below any ideas that you have for future recipe, videos or any tips and tricks that you have. While you are following your keto diet, we do make these videos every single week and they usually um, you know, are a better mix of complex versus super simple keto recipes.
I had to keep these as easy as possible this week, as we recently put our two toddlers in pre-school / daycare. We are currently on week four of Kiddie viruses, so there you go guys. I’m gonna get back to taking care of my sick kids.
Please come back next week subscribe, see you soon bye, guys !!!
