WHAT’S FOR DINNER? | EASY KETO MEAL IDEAS | Suz and The Crew

WHAT’S FOR DINNER? | EASY KETO MEAL IDEAS | Suz and The Crew


hey guys welcome back to our Channel and if you’re new here thanks for stopping by and checking us out this week we’re bringing you four brand-new keto friendly meals for our second what’s for dinner video we will be doing these weekly every Sunday so if you’re interested in seeing more of these videos make sure you go ahead and subscribe to our Channel and hit that notification bell so you don’t miss out when we post we will be posting these every Sunday morning to see what we cooked this week and how we did it and stick around and keep watch it so first up this week we cooked some Fathead nachos I love cooking with the Fathead Joe I try to limit myself to one meal a week that I make using this because even though it is keto and the macros are good it is very high calorie so to start with I’m just gonna take half red onion red onions do you have a lot of carbs together watch it but I love the flavor in them I’m going to just slice this up roughly [Music] then I’m gonna get some olive oil going in a skillet over medium heat and go ahead and add my onion to that I’m gonna cook that up until the onion and just gets a little bit translucent and then I’m gonna go ahead and add a pound of hamburger meat to this ground beef this is the 88 percent lean which is just what Costco sells so that’s what I have I’m gonna keep cooking this down until the hamburger meat is browned I did go ahead also and add some salt and pepper to this I don’t know if I show you guys that but I always add salt pepper to everything after that gets browned of the way I’m going to add some chili powder the interesting thing about this recipe is it tastes more like a tex-mex style nacho sauce and not as much like that taco a humid based sauce so I’m just adding about thicknesses of 14 and a half ounce can of tomatoes I added it with the juice and all and I did add a half a teaspoon of chili powder to this and now I’m adding a tablespoon of tomato paste and then I’m just gonna continue cooking this down and simmering it until those tomatoes get smaller and while that continues cooking we’re gonna get started on our Fathead dough and chips this part took the longest but really it’s not as complicated as it looks so to start with I went ahead and put my mozzarella cheese in a bowl this is like a cup and 3/4 and then 3/4 a cup of almond flour and mix that together and it added 2 tablespoons of cream cheese to that and I’m gonna mix it up a little bit and then just microwave the whole thing for a minute [Music] after I take it out of the microwave I’m gonna go ahead and mix it some more and then pop it back in the microwave for another 30 seconds [Music] and when you take it out this time you can see it’s nice and dewy so I’m gonna stir it up and then add an egg just a little bit like a pinch or so of salt a teaspoon of cumin a teaspoon of coriander and a pinch of chilli powder and I just have all of that mixed together in this little prep cup and then you’re just gonna mix mix mix this up until it is all incorporated and a really good texture [Music] and I don’t know if I told you guys but I did preheat my oven before I got started doing this to 425 so I’m gonna get a piece of parchment paper and just put the dough out on that and cover it with another piece of parchment paper and I’m gonna use a rolling pin if you don’t have a rolling pin you could use you could even use a tin can just something to try to roll this out to a rectangular shape to fit onto a big cookie sheet and you do want to get this as thin as you can I was in a hurry making dinner this night and I got some pieces a lot thinner than others and of course the thinner they are the crispier and more like a tortilla chip that’s gonna taste after you get that all done just slide the whole thing onto the big cookie sheet I think this is a half sheet and then peel off the top piece of parchment paper and I’m gonna pop the whole thing in the oven for 15 minutes and when you take it out I’m gonna slide the whole thing off of the pan put new parchment on and flip it all over and put it back in the oven for just a little bit longer until it’s brown pull it back out and now I’m just going to use a pizza slicer to slice it up into little tortilla chips I started out doing triangles and then you know some of mine were rectangle some of mine were just bits and pieces it doesn’t have to be pretty after you get it sliced up how you want pop it back in for five minutes to crisp them up all the way and then you just arrange them on your plate and start topping them I topped this plate my husband and I actually split and I topped it with lots and lots of meat sauce to that I went ahead and added a first layer of cheese this is like a taco blend then some holy moly guacamole I also get this in big boxes at Costco and some sour cream and for my husband I put salsa in the middle but I didn’t really eat that because I’m more careful with my Kido and I’m watching the tomato intake but I love to talk about hot sauce so I did sprinkle a generous amount of that on there and topped it with more cheese guys these are so delicious I made my toddler little individual ones and she also enjoyed them this was my husband’s favorite meal of the week [Music] up next I rested a whole chicken and made some Cajun cauliflower rice on the side to go with it so to start with pull out that Tony’s Creole seasoning so delicious and I just separated it into two containers about a tablespoon each just got a little oval baking dish this is about a four pound chicken i buy these in two packs from Costco for like next to nothing they’re so freakin cheap guys I did check to make sure he didn’t have any giblets in it it’s got a i’ma pian make sure you wash your hands real good before you start driving that’s leaving him and even though the Tonys seasoning has salt mixed into it I go ahead and put a generous amount of sea salt on the skin cuz I like my skin on my chicken to be nice and crispy and salty also again like I said I put black pepper on everything as well and now I’m going to just separate the skin a little from the chicken breast and I’m gonna actually stuff that Creole seasoning pack it in between the skin and the meat the recipe for this by Kendra Holly from peace-loving low-carb she’s awesome she actually uses an injection but I didn’t do that then after I do that I do a dry rub of the cajun seasoning over the whole chicken I also even do like the inside of the cavity a little bit and then I flip it over and do the back side too after that I am gonna add a cup and a half of just chicken broth I think this is just like a Walmart brand and I didn’t even use bone broth specifically I pop that in the oven for 45 minutes head to get my toddler out so I can open it and baste it I started out using a silicone basting brush and then later I just use a spoon but first 45 minutes baste and then periodically I think every 15 minutes after that i basted it again I cooked it for probably another hour after that here we are I’m using the leftover red onion from the recipe I made earlier in the week I’m doing just a rough chop and it chunks for this because I am gonna use a chopper to finish these off I’m also gonna rough chop ace a small red bell pepper yellow bell pepper and a green one so I’m just getting the pieces into manageable sizes to put into the little mini chopper this mini chopper my aunt actually bought me 20 years ago and it is a little black & decker one I’ll try to find one and link it down below it still works like a charm it’s such a great product so I’m gonna do all the peppers first and put them into a separate container and then I’m gonna do the onions loss just because we’re gonna be using this first in the recipe so once I have all those done I’m going to get a kind of a large saucepan over medium heat and I’m just adding a little bit of olive oil to the pan and add those onions straight in and cook those up and so they get a little brown and then I’m gonna add three teaspoons of minced garlic to that and continue cooking that until that gerlichs fragrant I did eight cups of cauliflower rice I did thaw it out a little bit but not much before added it and I’m just gonna incorporate that and cook it for about 15 minutes after that I’m gonna add to let’s say I did a tablespoon and two teaspoons of the Creole seasoning because I’ve put so much of that in this and broth that I’m adding right now a cup of chicken broth I just added to that I didn’t add any additional salt or pepper to the rice because I didn’t want it to be too spicy then I cooked that for another 15 minutes until it kind of reduced down some and then added the peppers and then I’m gonna keep simmering and cutting that up for another 15 minutes she’s kind of have to judge it and there you go this was so delicious of course the cauliflower rice was too spicy for the girls so I made them some kids mac and cheese on the side and just didn’t give them any of the chicken skin and they ate it up it was so delicious and such a good comfort food next up this week I made this was probably the most simple meal just some salmon and broccoli for this salmon I did put herbs on it basically to give that some good flavor but I just thought out some ketta salmon fillets I also buy these at Costco and a big bag love them get a little baking dish preheated my oven to 375 and went ahead and put a little bit of avocado oil in the bottom of my baking dish then I just put the fillets in there I only have about a splash of lemon juice in here just a tiny tiny bit on each of them then I put some more avocado oil on top and rubbed that in those good healthy fats sea salt pepper and then a little onion powder and then to give it the flavor I use dill just I don’t know a moderate amount of dill and then heavy-handed with some tarragon and once I have that all seasoned up I just popped it in the oven for I think about 25 minutes that is probably overkill for a lot of you and salmon but I like my salmon more well done well that was cooking I steamed some broccoli florets and I usually do this in a separate dish but I was in a hurry tonight so just pop some butter and sea salt right in the bag and squashed it all around and there you go that was dinner so easy and quick all plated up and both of the kids even the baby were able to eat thus last up this week I made some scallop Alfredo over zucchini pasta this was my favorite now took some olive oil over medium heat and a little skillets and then I thought out about a pound of scallops and I’m just gonna use some blackening seasoning and some sea salt on those and I do this on both sides of the scallops and then I’m just gonna add them to the olive oil and I seared them for probably no longer than two minutes on each side once as we’re done it’s if I’m off the heat moved him to the side got a large saucepan and went ahead and added about four tablespoons of butter and I think added four ounces of cream cheese to that you kind of just have to play it by ear with this well that was incorporating I went ahead and started steaming some zucchini zoodles in the microwave I added about two teaspoons of minced garlic I keep a big jar that in the fridge and a cup of heavy whipping cream and just kept cooking that down and then added this is a quarter cup of grated parm and then I probably had like another quarter of Cup in the container still and I just adopt all the rest of that in there you will have to play around with this and add more or less Parmesan cheese to get the sauce to the consistency you want now I’m gonna add a big handful of actual shredded palm to the sauce and I want to taste this you know make sure of course add its own pepper whisk it you know keep messing around with it to get the right consistency but it doesn’t take but like ten minutes to put the sauce together then I just added the scallops and their juice because I’m running the flavor back to the pot of course this changed the consistency of my sauce and I had to go back and add some more parm to you know thicken it back up I cooked that down for just a little bit to try to reduce it some and then it played it up I just put some zucchini zoodles in a dish some sauce and scallops topped it with a little Old Bay seasoning and some more shredded Parmesan cheese and this is one of my absolute favorite favorite meals it is on the expensive side but I probably make it once every other month so there you go guys that is our what’s for dinner video for this week if you liked it please give it a thumbs up makes me so happy comment down below any ideas for future meals and subscribe to our channel make sure to hit the notification bell so you don’t miss next week’s video see you then guys bye be together take me back with happy I want it all I had a feeling but the feeling is off

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