https://www.youtube.com/embed/cVqrl25oXX0
hey everybody Suz here back with another one of
our weekly keto recipes for dinner these are low carb meal ideas to help you stick to your
keto diet if you're new here we make these every single week well we just took
a little vacation for the holidays happy new year to you all if you're not
already a subscriber i'd love to have you hit that subscribe button and join the
crew let's go ahead and get into the video first up we made this awesome keto chicken biryani
this was so delicious this was definitely my favorite recipe of the week so to start with in a
large pot over medium heat add a teaspoon of ghee to that i'm adding a half a cup of chopped up
red onion now the original recipe i will link down below added a whole onion but i'm always
trying to decrease the net carbs as much as i can without sacrificing taste so after i cooked
those up for just a couple of minutes i'm adding a combo of a half a teaspoon minced garlic and
half a teaspoon of grated ginger stirring that and i'm adding the equivalent of one jalapeno
that i just ran through a mini chopper now i usually don't use fresh jalapeno i just take
about eight to ten little slices out of the jarred jalapeno and run those through after i
stir those in and cook it for probably about a minute i'm adding a pound of ground chicken
and using my handy dandy meat chopper upper that's always linked to my amazon store and in the
description box to break this apart and i'm just continuing to cook it until it's cooked through
adding a half a teaspoon sea salt half a teaspoon ground turmeric a teaspoon of garam masala half a
teaspoon ground coriander 1/ 4 teaspoon ground cumin add one teaspoon of ground cinnamon and a
half a teaspoon of ground cayenne pepper and then i am just mixing that all in really
well now the recipe called for a half a cup of water i opted to do chicken broth here
instead and i am just scraping the bottom of the pot to make sure we get any little bits up
cooking in a non-stick you don't really have many to this i am adding half a cup of chopped cilantro
as well as a fourth of a cup of chopped mint leaves as well as about two cups of cauliflower
rice now this is just frozen cauliflower rice i did thaw it a little but it's mostly still
frozen putting that in and just stirring it in really well for a couple of minutes until it all
starts breaking apart some and then i'm going to turn the heat down to medium-low i guess and pop
the lid on and let it simmer for about 20 minutes this is what it looks like when it's done my
entire house smells so phenomenal from cooking this recipe as i said it was my favorite of the
week i highly recommend you trying it here it is plated up i mean the cayenne pepper definitely
gives it a little kick and the cinnamon gives it just that unique awesome flavor profile you could
definitely adjust the level of heat to this recipe next up i made these awesome keto stuffed
burgers this is a carolyn ketchum recipe i will link it down below so to start with over
medium heat in a large skillet i'm adding a couple tablespoons of avocado oil and then to that i'm
adding about a medium onion sliced up put on about a half a teaspoon sea salt on top of that
we're going to cook these down and i'm actually going to hop over to my audio on the actual video
here and uh go into my little caramelized onion rant for a second and while we're doing this i
just want to take a second and mention that a lot of people are scared of eating caramelized onions
if they're following a keto or a low-carb diet they're under the misconception that somehow it
adds sugar to the onions and that's just not true so it does do a lot of interesting things um the
chemical process so i you know i encourage you to look that up if you're interested in that sort
of thing i find it very interesting to see what happens on a molecular level with onions and other
foods when you caramelize them but what i will say is if you're already able to tolerate onions on a
ketogenic diet and they fit into your macros then caramelizing them is not going to impact that in a
different way as far as carb intake it's basically just freeing up the simple sugars that are already
present in onions naturally and breaking them down in a way that makes them easier to digest it makes
them taste sweeter when you eat them but it's not adding anything extra that's not already there
it is changing it quite a bit and again you know look that up i just want to mention that because
whenever i do cook with onions caramelized onions people are inevitably are going to come after
me this is actually a carolyn ketchum recipe and she is a ketogenic cooking genius as far as
i'm concerned and of course i'll link her original recipe down below but the most important thing i
think when you're cooking with caramelized onions is to know that they shrink down quite a bit after
they cook and so if you don't pre-measure you know when you're going into it you could inadvertently
consume too many so if you are cooking up like some steak with some caramelized onions or
something you don't want to you know accidentally consume too much and hopefully this sound clip
will come through well in this video as i'm just kind of recording this on actual camera you can
hear some babies crying in the background probably while i'm filming instead of including it in the
voiceover part so back to the cooking we're just gonna keep cooking these down low and slow about
20 minutes we don't want them to burn we just want them to get nice and dark in color we don't want
them to burn or to get crispy and once we have our onions to the color and texture that we want
we're just gonna cut the heat off on those and stick them to a separate dish to the side now
i'm taking eight ounces of brie cheese and just cutting it in half we need four ounces for this
recipe i am leaving the moldy casing on it even though i have a weird thing about eating that part
of the brie comment down below if you do too or if i'm just strange now i'm chopping all that up into
about one inch little pieces we are going to be making six burgers in this recipe so just want to
make it easy to stuff into the burgers now getting a large bowl i'm adding two pounds of ground beef
to that along with a half a teaspoon of sea salt half a teaspoon of ground black pepper and then
getting in with my hands i'm just going to mix this together really well i don't want to overwork
the meat though because that will make our burgers not as tender and i did go ahead and take a baking
sheet and i just lined it with some foil here and separated that meat mixture out into six balls
then i have our caramelized onions you can see how they kind of shrink up there and our brie cheese
and one at a time i'm gonna take each ball split it in half and i'm just gonna make kind of a thin
patty on the bottom get it about to the size and shape i want and then i'm gonna add a sixth of the
caramelized onions straight onto that patty as well as about a sixth of the brie cheese and then
i'm just gonna take the other half of that meat and kind of mash it down in the middle to start
with and then flatten it out on top and i'm just going to seal the edges make sure all the little
nooks and crannies are full so that our brie doesn't come oozing out of our burger and it's
it's really pretty simple i actually have one of those little gadgets to make stuffed burgers but
this it comes together so quickly and easily so there you go and just repeat that process for all
six of your burgers and once i have them all done i am gonna go through and just take my knuckle
and put kind of a shallow indentation into each burger because i just find that helps them retain
their size and shape more when you fry them up and they don't shrink up as much now oh my gosh my
dad bought this as one of my birthday presents this awesome electric skillet i will try to find
a link for it and link it down below it's even dishwasher safe oh my gosh anyway i'm going to
be cooking my burgers in this because i can do all six at one time so i have it set on 350.
You
can do yours on top of your stovetop over medium heat you can even do a good sear on each of your
burgers and then put them in a baking dish and finish them off in the oven whichever method you
prefer but oh my gosh this was a great cooking experience making these in this skillet so 350
heat adding all of these in and i'm cooking mine about five to six minutes on each side to reach a
medium temperature and then using this awesome new flipper he also got me look how easily that flips
i'm just gonna turn all of these burgers over to the other side and cook them for five to six
minutes as well and while i'm doing this i went ahead and steamed some broccoli in the microwave
with a little bit of butter and here they are plated up together now i did go ahead and cut
this burger in half so you can see the ooey goosey goodness of the brie and caramelized onions in the
middle this was excellent my husband really really loved this recipe and i did too i mean you can
never go wrong with one of carolyn's recipes and you can never go wrong with burgers right next
up i have this awesome cheesy zucchini chicken casserole i will link the original recipe down
below to start with in a large mixing bowl i took eight ounces of softened cream cheese added three
eggs to it a fourth of a teaspoon sea salt fourth of a teaspoon ground black pepper and i'm using
this large spoon to try to cream this all together about 10 seconds into this i was like why didn't i
grab a hand mixer obviously depending on how soft your cream cheese is is how easy or hard this is
going to be now after i have that mixed together mostly how i like it i'm adding in a half of a
cup extra sharp shredded cheddar cheese as well as half of a cup shredded mozzarella i'm gonna mix
that in a bit before adding in a fourth of a cup of chopped onion as well as i think i did two cups
of shredded chicken the recipe called for a cup and a half but i figured you can never go wrong
with extra chicken um always just cook mine in the instant pot you could do yours in the crock pot or
the oven and i use a hand mixer to shred it nice and fine mixing that all together really really
well now taking about a two quart casserole dish another gift from my Dad i'm spraying that with a
little cooking spray and i have about two cups of sliced zucchini here that i just cut into
half moons and i actually steamed these in the microwave about three minutes to just release
a lot of the extra liquid so it wouldn't make my casserole all liquidy and i am pouring those out
into an even layer in the bottom of this dish now two cups of sliced zucchini for this dish worked
out perfectly as far as getting a nice even layer on the bottom but as far as for this recipe i
would add at least another cup of zucchini to this recipe if i make it in the future or even
double it because zucchini is so low carb and so delicious so i probably make this recipe in a
bigger dish next time with more zucchini but for now i just spread that out into an even layer and
i am going to plop our chicken and cheese mixture right on top of this and spreading that out
with a spatula i am going to top it with another half a cup of sharp shredded cheddar cheese and
another half a cup of shredded mozzarella cheese and i'm gonna pop this whole thing into a 350
degree oven for about 40 minutes and here it is when it comes out look at this nice brown crust
top here just plated it up with just a tiny bit of parsley on top for effects sakes this was
absolutely delicious and again just double the zucchini just double the zucchini steam it get the
excess moisture out of it and it'll be even better the zucchini held its texture really well even
storing in the refrigerator and reheating for keto lunches all week i highly recommend making
this very simple recipe with few ingredients quick to throw together now last up this week we have
the smoky mac and cheese bites recipe was what i was inspired by but i made it into a casserole i
probably should rewrite that recipe but i'll just link the original down below so over in a saucepan
pot i added two tablespoons of butter and a half a cup of heavy cream and over medium heat and
whisking those together until they are melted and combined after they're hot but before they're
boiling i am adding about 3/4 cup of extra sharp shredded cheddar cheese and also whisking that in
until it thickens and forms a nice cheese sauce then i'm just gonna remove that off of the heat
now over into a large mixing bowl i'm adding 14 ounces of smoked sausage that i just chopped into
half moons and then i'm adding three to four cups of cauliflower rice now i did thaw this so that
it wouldn't have too much excess liquid in it fourth of a teaspoon sea salt fourth of a teaspoon
ground black pepper just gonna pour that cheese sauce straight over the top of this now this
wasn't as thick of a mixture as i would like so in the future i would steer away from this uh
recipe that she wrote and probably add more cheese to make it a little thicker but anyhow mixing
that all together with my spoon adding in a couple large eggs and mixing those in really well now i'm
taking about a three three and a half quart oval casserole dish spraying it with some nonstick
spray and then i'm just gonna pour this whole mixture into the dish and i am topping it with
about a half a cup of extra sharp shredded cheese and i'm gonna pop this whole thing into a 350
degree oven for 45 minutes here's what it looks like when it comes out you can see it is still
bubbling away this was so tasty here it is plated up great flavor but you can see there's a lot more
liquid on my plate than you would normally see with the recipes that i cook should have maybe
steamed the cauliflower rice a little bit more to get some more of the excess moisture out of
it as well as i said before just more cheese to the sauce to just make a thicker cheese sauce the
recipe still tasted delicious as always i think i forgot to mention you know with your sausage make
sure you double triple check it to get the lowest carb sausage that you can they like to throw all
kinds of excess junk in there that you just don't want or need there you go guys i hope you enjoyed
this week's keto dinner recipes and low-carb meal ideas that get you through your ketogenic diet
now that we're in the new year we're planning some new content you know some bonus cooking
videos here and there other than our weekly keto dinner recipe videos so if you have any
suggestions for those if there are any type of videos that you would like to see from us specific
topics questions about the ketogenic diet or keto cooking that you have recommendations you name
it put those down below in the comment section vacation was great but now we're trying to get
into the planning mode for the upcoming year hope you all had a great new year hope 2021 is gonna
be great to all of us and until next week bye
