https://www.youtube.com/embed/aMfuHFeRLGY
hey guys Suz here welcome back to
another keto dinner ideas video this week we filmed four new easy keto
recipes if you're new to our channel we make
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let's get into the video first up made this awesome lasagna
stuffed chicken it tastes just as good as it looks
so to start with in a medium-sized bowl i'm adding a cup of ricotta make sure
you check your carb count on that really well and then i'm adding a half a cup of
grated parmesan cheese one egg and then i'm
just gonna mix this up a little before we add our seasonings
and when i say check your ricotta i mean some of it has like
double the amount as other brands so the cheaper
the less carbs is what i've noticed next i'm adding a tablespoon of italian
seasoning that's just a blend half a teaspoon sea salt and a fourth a
teaspoon ground black pepper and then i'm just gonna continue to mix
that until it's all combined and smooth and i'm gonna stick
this to the side it's gonna be our filling for our chicken
along with that you also need two cups if you follow the recipe of low carb
marinara sauce i'm using Rao's you could use less than that if you want but
make sure it's low carb next i'm taking three
large chicken breasts and i'm just cutting them in half like so
and then after i cut each of them in half i am slicing
through the middle to form a pocket and then as i get them all done i'm just
putting them into a 13x9 baking dish now the way i slice my chicken through the
middle it does make half of the chicken breast thinner than the other half
which i actually like because i like eating the thinner ones but if not you
just cut yours accordingly and i'm just showing you a couple of
examples we're cutting it almost all the way through but leaving it still
connected on each piece of the chicken just to make a pocket to stuff now once
i have those all done i'm just gonna open them up and
take a good sized spoonful of sauce stick it inside the chicken spread it
out and then i'm also going to take a nice
sized amount of our ricotta cheese mixture
and also spread that out inside the chicken and i'm just going to go ahead
and do all of these that way i can evenly
distribute all of the ricotta and once i have them all filled we're just gonna
close the chicken pockets and then just kind of arrange them in our pan the way
we want them and then we're going to pour the rest of
our sauce over this now the recipe like i said called for two cups of marinara i
really think that's overkill i think a cup and a half at the most
is all you would need but because it's the first time i'm making her recipe i
just went ahead and followed her instructions on it but
after making it i think we could have lessened that and really decreased the
carb amount even more in this recipe so do what you feel there so i'm just
evenly spreading that out on the chicken and then i'm topping it with an
additional cup of shredded mozzarella cheese and i'm
popping this into a 400 degree oven i did mine
uncovered for 40 minutes and here's what it looks like when it comes out
it was just long enough to make sure our chicken is all the way well
and just get a little bit of brown and crispness on top of that mozzarella
cheese and here it is plated up this was super delicious oh my gosh i mean pretty
much anything with cheese and ricotta cheese especially in it
i love like anything that remotely resembles lasagna is always a favorite
for me this is also perfect for meal prepping
because we could just store it in the fridge and heat it up and eat it all
week next up i threw together some pan seared
pork chops with some green beans and some feta cheese
so to start with the serving size on this recipe is three because that's just
how i had them packaged these are about a half inch thick bone-in pork chops
and i'm just putting some salt and pepper on each side of them and
i did forget to cut slits in the fat on these so they buckled a little when i
was frying but if you want to prevent that go ahead and cut
little tiny slits in the fat and it will keep them nice and straight in the pan
so then to a large saute pan i'm adding a tablespoon or two
of extra virgin olive oil letting it heat up on medium-high heat until it
gets nice and shimmery and then i'm adding my pork chops in a nice
tetris like manner i was lucky they fit together well i'm gonna cook these for
five minutes on this side undisturbed and instead of moving the
pork chops around in the pan you can see i just kind of turned the pan a
little to make sure they're cooking evenly then i'm going to flip them over
look at that beautiful color on that and i'm going to do the same thing
on the other side now i have it on medium high for this and at the last
minute of cooking these on the other side i went ahead and cut it down to
medium and i'm just removing these to a clean
separate plate and letting my pan cool down a touch before adding in a tablespoon of butter
now i'm just going to let that melt and i'm using my spatula to just scrape all
of those bits off the bottom of the pan and you
can see some of those look kind of like little burnt bits and
they're kind of all clumping together here
so once i got them kind of gathered there i could just pull them out
now i'm adding a third of a cup green onion to my pan i used
probably three nice-sized stalks of green onion and just used the white and light
green parts from about three of them to get this amount i'm adding that to the
butter and cooking it about a minute until it's a little softened and nice
and fragrant and now to that i'm adding two cups
of long stem petite green beans these are previously frozen
thawed them drained them putting those in the pan and spreading them out in an
even layer and then adding about a fourth a teaspoon sea salt
and some red pepper flakes to give them a little bit of spice and then i'm just
going to stir these up and cook them for about two minutes and
then i'm just gonna kind of gather them to one side so that i can add my pork
chops back into the pan i'm gonna cut the heat down
to medium low and then add our chops back in directly to the pan
i'm just kind of scooping these other beans on top there
to make room for the last one before adding it back into the pan as
well and then just evenly spreading those green beans out around
them and then i'm sprinkling a half a cup of feta over the top of that
popping the lid on and letting this cook on medium low for another 10 minutes
and this is what it looks like afterwards nice and steamy
and here it is plated up this was so delicious i usually give my husband the
leftovers but i totally ate the last pork chop
actually just finished it while i'm doing this voiceover and it was awesome
next up we have this awesome keto taco soup this is adapted from a recipe from
maebell's that i will link in the description box down below so i decided
to make it in the crock pot to start with
i added two pounds of browned ground beef you can see it's kind of hard to
get out of this container my husband actually cooked it for me the night
before just drained the excess grease and put
it in a container in the fridge to that i'm adding an
entire can of rotel and i did not drain the juice from it and
one small can of tomato paste it's a seven ounce can i know this seems like a
lot of carbs and tomatoes but this is a huge batch of soup so it all works out in
the end to that i'm adding a half a cup diced bell pepper and i just used some
that i had in the freezer and i'm adding about three ounces of
frozen mild chilies that i had leftover from a can
she calls for two four ounce cans i used what i had it's still hard for me to get
groceries delivered and we're in an area that Covid is
greatly on the increase so we're opting to have groceries delivered
so we had to work with what we have and i think it worked out fine i just
stirred that in a little bit and then i'm adding the equivalent of one
jalapeno that is diced up really finely i just
used jarred jalapeno slices and added as many
as i thought would be one jalapeno and ran them through the
little processor and then to that the recipe calls for one package of taco
seasoning i always make my own and I didn't have any pre-made so
forgive me i'm being a bad keto person right now because i did not measure this
i just always do it by hand so measure yours definitely but i just
threw in some cumin a little onion powder a little garlic
powder some oregano some paprika some chili powder dash of
cayenne pepper and about a fourth a teaspoon sea salt
and a good bit of ground black pepper and
there you go that's my taco seasoning to that i'm going to add
five cups total of beef broth and i always like to use low sodium
broth because it's kind of scary when you look at how much sodium is actually
in a prepared broth then i'm stirring that
all together really well and again i'm changing the cooking method a little
obviously i was in a rush with this recipe and i was not cooking it all day
so i am going to pop the lid on and cook it on high
to start with for three hours and once that part's done i'm just gonna give it
a little bit of a stir and then i'm going to add four ounces of
room temperature cream cheese that i just diced up and i'm also gonna
add a fourth of a cup heavy cream stir this in really well and then i'm
gonna turn it to low and cook it for an additional
hour just to let all of that melt in and cook together
and once that's done some of my cream cheese still wasn't broken apart so i'm
just taking my spoon and kind of mashing all of that
onto the side of the crock pot to make sure it's all
melted and incorporated and here it is plated up i topped mine with a little
bit of sour cream hot sauce and sharp shredded cheddar
cheese i love this meal because it basically cooks a big double batch so
there's enough to eat for lunch all week and then to also
freeze half of the recipe so it's perfect for
keto meal prep next up an oldie but a goodie just a london broil which i'm
sure most of you also cook and i'm sure you
cook it the same way this was a childhood favorite of mine that my mom
always made so to start with i took a two pounds
london broil roast and i have it just in a little plastic container to marinate
it and i like to do this the night before
i'm adding two to three tablespoons of worcestershire sauce and then i'm adding about a heaping
teaspoon of minced garlic and i'm just adding some of that on each side of the
london broil and rubbing it into the meat afterwards i am putting a little this is
pink himalayan sea salt but you could use whichever type of salt that you like
and then some freshly ground black pepper
as well and i'm doing that on both sides and then i like to go through and poke a
lot of holes with a fork in it london broil is a tough cut of meat this helps
tenderize it a little and it also just helps the seasoning and everything
get all the way through it and then i'm gonna pop a lid on this and just stick
it in the fridge and like i said i like to marinate mine
overnight but i would say at least do it for eight hours you know like do it in
the morning and let it chill in the fridge all day until
you get ready to cook dinner now i also like using an old school broiling pan for
this just like my mom so i have one here it's two layers i'm spraying it with a
little cooking spray and what you want to do is let your london broil
come up to room temperature before you cook it just sit it out for about 30
minutes before you get ready to cook and then make sure when you're broiling you
have your door cracked and i always like to put my broiler rack on the second
notch down from the top i guess about six inches from the top i like mine
rare to medium rare tops so i'm only gonna do mine for eight minutes on each
side and after the first go around i'm just
taking a meat fork and flipping that over
and i'm gonna pop mine back in for another eight minutes but adjust your
cooking time accordingly if you like yours done more because i like mine
really rare to medium rare and here you go afterwards i just cooked mine to 125
internal temp which is a medium rare but if you
like yours cooked more cook yours longer then i just am cutting
it on a diagonal and i like to shave it down really thin
as you can see here look how beautiful and pink that is i love it
in the meantime i steamed a bag of broccoli and i'm taking the bottom half
of that broiler pan with all those awesome london broil juices and
seasonings pouring it over the broccoli adding a
cut up tablespoon of butter and a little bit of sea salt
and i'm just gonna mix that together until my butter is melted and serve that
on the side of it and here it is all plated up this is our london broil with
our steamed broccoli on the side this is a classic comfort food meal for
me my mom always made this when i was
little and growing up and i would beg it off of her
anything with worcestershire sauce is one of my favorites i wish it had less
carbs in it than it does there you go guys that's this week's keto dinner
ideas video i hope you enjoyed these easy keto
recipes and that it gave you a little motivation to get in the kitchen and get
your keto meal prep on make sure you are
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and until next time bye guys
