We are getting to the end of the year which means it is time to start thinking about some low carb Thanksgiving and Christmas recipes that will taste great but not expand the ole waistline. The average person gains 1-3 lbs per year and the majority of that weight is put on in the last 2 months of the year during the Holidays. If you can keep your weight stable or even lose weight from Thanksgiving to Christmas, you are going to well ahead of the game.
Remember that we you can still grab a copy of my Sugar Free Dessert Recipes ebook with several recipes specifically for the Holidays. I’ve already decided that the Lemon Cheesecake and Low Carb Pumpkin Pie in that ebook will be on our table this Thanksgiving.
Well let me tell you because we no longer just throw them away but turn them into a tasty crunchy side dish.
All you have to do is slice them into thin slices and bake them in the oven. It works best if you have a mandolin slicer which has become one of my favorite kitchen gadgets for slicing up veggies. (especially beets. Not even sure why I like sliced beets so much. They are just really good.)
Once you slice them up, you put them in the oven with some butter and garlic salt and you end up with an awesome side dish.
We aren’t the biggest seafood eaters around here. Don’t get me wrong, if I had my way we would have dome kind of grilled salmon at least once a week because that is something I enjoy. However, one time Dian was sick at the same time someone was cooking fish nearby and somehow that ruined seafood for us all. Such is life, I guess.
However, shrimp seems to be the exception; she can enjoy a tasty shrimp recipe which is awesome because it gives me a chance to saute them in butter. Honestly, I could put almost any flavoring in the skillet with the shrimp and it would taste awesome, such is the power of butter. The extra garlic butter in the skillet when you are done cooking the shrimp can be poured over any veggies you cooked. Last night I roasted some broccoli and poured it over the broccoli when it was done. So freaking good!
Sloppy Joes! I was always a huge Manwich fan growing up and could easily put away 3 or 4 of these bad boys at dinner. Now that I’m keto, I wanted to find a way to get all that tasty goodness in a low-carb recipe. It took a little back and forth to get the recipe right but I think you will be happy with the final result.
The key for me was the bread. I didn’t just want a pile of Sloppy Joes on a plate. Don’t get me wrong, I would have eaten that but sometimes you just want to pick up a sandwich and chomp down. After trying a few things that just didn’t have the “firmness” you really need for a Sloppy Joe, I modified a recipe for a breakfast muffin I used in the 7 Low Carb Breakfast Recipe ebook. (On sale now!) This turned out great and made it so I could actually pick it up and eat it like a regular slider.
It should also be noted that I used the ramekins because that’s what I had. I could just as easily have but the mix in a bowl and then cut it in half after cooking it and made a big sandwich out of it. Think like something from Schlotzsky’s if that’s even a thing where you live. Also, I didn’t think about it until after I ate it but the sandwiches could have used a few dill pickle slices. I didn’t use any vinegar in the sauce recipe so a little bit of tang would have been good.
Sooo…radishes. If you had told me a few years ago that I would be voluntarily eating radishes I would have told you that you were out of your mind. They were never a part of the food I ate growing up and my only exposure to them was something weird on those huge salad bars that I avoided. As I worked to expand my “food vocabulary” I was always buying different foods that weren’t a part of my regular routine and trying out different recipes. I tried Spaghetti Squash and loved it, started baking cabbage and was impressed with the taste and just generally went on a tear where I would try something new every week.
Then I bought a bunch of radishes. They just kind of sat there in my fridge forever until I finally gave up and threw the bag of mush they had become away. Fast forward a few weeks and I decided to try again. This time I wanted to not only use the radishes but the greens as well. It took a few tries before I found something I was happy with but I ended up with something really tasty and easy to make. Best of all, it’s a very versatile recipe. I’m going to show you one way to season the radishes but you can put almost any spice mix on them and because the radish flavor is so mild, you can make them taste like almost anything.
First trim the greens off the tops and set aside, then cut the radishes in half and rinse both the radishes and the greens.
Melt 2 Tbsp of butter in a bowl you can cover, put the radishes in the bowl along with your seasoning and shake well to coat.
Put the radishes on a sheet and bake on 350° for about 20 minutes until soft.
With abut 5 minutes left on your radishes, put your greens in a skillet with a tsp of butter, a tsp of lemon juice and about a tsp of salt to taste. You just want to cook them a little until the greens wilt. If you cook them for too long, they get REAL bitter. Trust me, it’s not good,
Once those radishes are soft and a bit brown, you are good to go.
Last week I posted the Keto Friendly Lemon Fat Bombs and was really surprised about the reaction I’ve gotten! It has been by far my highest trafficked post over the last week or so and my Facebook page has been blowing up with people talking about how much hey loved them. In fact, the people in my 28 Day Weight Loss Challenge have been making them and losing weight because of it!
So as promised, here is the recipe for the Chocolate version of the fat bombs. Essentially the same recipe as the lemon version but with cocoa powder instead of lemon. Don’t forget to taste them before you put the mix in the cupcakes and adjust the cocoa and sugar substitute to serve your tastes. We discovered that Dian likes them sweeter and I like them with a stronger chocolate taste.
Ever since I decided to cut sugar out of my life, one of the things that has brought me the most joy is cooking. We NEVER used to cook or if we did cook, it was just the simplest thing imaginable because we really didn’t know what we were doing. I’ve had so much fun coming up with new recipes and experimenting with my food, I hope you like my latest creation as much as we did!
A yummy recipe for Parmesan and parsley crusted chicken breasts
2 Chicken Breasts
2 Tbsp butter
½ cup of Parsley, chopped
½ cup of Parmesan, shredded
Salt to taste
Garlic Herb seasoning to taste
Place chicken in small pan and place butter on top of chicken
Cover with Parmesan Cheese
Cover with Parsley
Salt and use garlic herb seasoning to taste
Cook at 350 degrees for 45 minutes
First up, put your chicken breasts in a baking pan with a few pats of butter. I chose a loaf pan because I wanted my pan to be the smallest it could be and still have room for the chicken to lay flat.
Next up, I chopped about a 1/2 cup of parsley as fine as I could get it.
Now I’ve shredded a layer of parmesan cheese from a huge block I bought at Market Street. I LOVE the cheese bar at that place. Then I covered it with the parsley and added a little salt and a little McCormick garlic herb seasoning to spice it up a bit. Then it’s into the oven at 350 degrees for about 45 minutes.
Here’s what it looks like out of the oven. The small pan kept the breasts sitting in the melted butter to they were incredibly moist and the parsley actually crisped up so it added a little crunch to the meal.
All that’s left is to put it on a plate with a few steamed carrots and okra and serve! Yum Yum!