5 Delicious Keto Recipes you MUST try! | Keto Enchiladas | Keto Fried Chicken | Keto Cheesesteaks

5 Delicious Keto Recipes you MUST try! | Keto Enchiladas | Keto Fried Chicken | Keto Cheesesteaks


hi guys so today I want to share five keto snacks slash meals that are pretty easy to put together and they’re super delicious now this first one we’re going to make some keto beef enchiladas and this is one of my faves not to start this recipe off you’re gonna brown some ground beef and some minced onion in a skillet you’re also going to season it now if you have a taco pack seasoning you can use that but if not just add some onion powder garlic powder cumin chili powder and salt and pepper now once that meat is nice and brown go ahead and sit it aside now you’re going to need three different types of cheese for this recipe you’re going to need mozzarella cheddar and parm you want them freshly shredded you don’t want to use the pre shredded cheese because it has a bunch of fillers in there and it really doesn’t melt well so make sure you shred your cheese off the block now depending on the size that you want your cheese tortilla you’re going to make little balls of cheese and you’re going to put it on some parchment paper and you’re going to pop it in the oven at 350 for six to eight minutes now once that’s done you’re going to go ahead and take it out and you’re going to let it sit for about two minutes so the cheese can set next you’re going to take your cheese tortilla you’re going to flip it upside down and you’re just going to fill it with your meat filling and you’re just going to roll it up so next I’m just going to go ahead and add them to a little baking dish and I’m going to top it with some more cheese and then you’re going to add your favorite kedo enchilada sauce or you can add some salsa to the top and you’re just going to pop it back in the oven under the broiler long enough for the cheese to melt on top and then when you pull it out of the oven you can just top it with your favorite toppings roll vegetables in this you can roll shred it chicken and this but I love the ground beef so for the next recipe we’re gonna make a Philly cheesesteak stuffed portobello mushroom if you’re a mushroom lover you’re gonna love this now we’re going to start this recipe off by browning some ground beef some minced onion and some bell pepper in a skillet [Music] now you do want to season it I use some onion powder garlic powder black pepper salt and maybe a little bit of paprika I think that’s what I used so once your meat is done you’re going to go ahead and sit it aside to cool now here are the rest of ingredients you’re going to need you’re going to need some portobello mushrooms here is our meat mixture you’re also going to need some light Mayo I didn’t have light so I just used regular mail your need a little bit of cream cheese at room temp and you’re going to need some provolone cheese now the first thing you’re going to do is prep your mushrooms you want to take a spoon and you want to remove all the gills and you want to remove that stem now to the tops of your mushrooms you’re going to go ahead and spray them with a little bit of nonstick cooking spray and you’re going to add some salt and pepper [Music] next you’re going to go ahead and add your cream cheese your mail and your provolone cheese to your meat mixture you’re going to mix it well and then we’re going to go ahead and feel our mushrooms and I’m going to top it with a little bit more provolone cheese and I’m going to pop this in the oven at 400 degrees for about 20 minutes we’re going to top it with a little bit of chopped parsley yes next on the menu we’re going to be making some chicken Caesar salad tacos now for this recipe you’re gonna go ahead and start off by making a chicken Caesar salad you want to take your lettuce and your shredded chicken your karmesan cheese salt and pepper you can throw in some tomatoes if you’d like and you’re gonna add your favorite low-carb Caesar salad dressing you’re going to go ahead and give that a toss and set it aside now to make the tortilla you’re gonna take a little bit of Parmesan cheese freshly grated Parmesan cheese you don’t want to use what’s in the can because I’m using what’s in the can and it did not come out right you guys I just wanted to see if I could use it even though it said freshly grated but we just came out a little dry so you can use it but it’s not going to come out as perfect as it would is if it was freshly grated and you do want to use a nonstick skillet I’m not using that I don’t have one I only have a couple of cast-iron but I just wanted to see if I get to it anyway but you’re gonna spread your Parmesan cheese out in your skillet into a tortilla shape you want it nice and thin you’re going to let it cook for a couple of minutes on each side [Music] you’re going to take a cupcake pan and you’re going to flip it upside down and while the tortilla is still warm you want to stick it in between so we can shape itself into a taco shell next you’re just going to take your salad and fill your shell and there you have it your chicken Caesar salad tacos so the next recipe we’re going to be making some baked tomatoes with a little bit of Parmesan cheese and mozzarella and some fresh basil you’re going to make some tomato steaks you just want to cut some really thick pieces of tomato we’re going to put them on your parchment paper on your sheet pan you want to season them up with a little bit of salt and pepper and then you’re going to top them with some Parmesan cheese and some mozzarella cheese and then you want to add some freshly chopped basil to the top of that and then we’re going to drizzle on some olive oil next we’re going to go ahead and pop these in the oven at 400 degrees for about six to eight minutes so guys this last recipe is my second favorite we’re going to be making some keto popcorn chicken now I took a chicken breast and I cut it up into bite-sized pieces if you want to make a full chicken breast you can or if you want to make chicken fingers you can you’ll just have to bake it in the oven a little bit longer now I’m going to season my chicken with some onion powder garlic powder black pepper soulfood seasoning some garlic salt and a little bit of paprika you just want to make sure you don’t add too much salt depending on how salty your pork skins are now for the coating you’re going to need some pork skin or Teachout on it max is my favorite because it doesn’t really have that artificial taste I don’t like you’re gonna put your skins in a plastic baggie and then you’re going to beat it until it’s nice and crumbly or if you have a food processor that’s large enough you can use that you’re also going to take a couple of eggs and you’re going to make an egg wash next we’re just going to take our chicken we’re going to dip it in our egg wash and then we’re going to fully coat it in our crumbs now you’re just going to line a baking sheet with some parchment paper or some foil paper and then you’re going to add your chicken to it next you’re going to pop it in the oven at 400 degrees and you’re going to let it bake for about 15 to 20 minutes it all depends on the size of your chicken the perfect popcorn chicken it’s so crispy and so seasoned and so delicious YUM

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