KETO DINNER IDEAS | WHAT TO EAT FOR DINNER ON KETO DIET | EASY KETO RECIPES | Suz and The Crew

Hey guys, Suz here welcome back to another ketogenic dinner ideas, video showing you everything we cooked at our house this week. While we are living a ketogenic lifestyle, if you're new here, we make these videos every single week and we'd love to have you go ahead and hit that subscribe button and join the crew.

Let's, get into the video first up. I made some fried pork chops with some buttery sauteed radishes. Now i know we & # 39. Ve been cooking pork chops every week for like the last month. It feels like.

So this is the last time i'll, be cooking them for a while, so bear with me, but really the buttered radishes are the highlight of this. So to start with, i took three bone in pork chops. These are probably about a half an inch to an inch thick.

They're, pretty thin, and i just have three here, because that's. How i had them packaged - and i am putting salt and pepper on each side of these, and once i have both sides seasoned, i'm sticking them to the side grabbing another plate and adding a cup of pork rind crumbs that i just ran Through food processor, now, if you don & # 39, t have access to these.

Of course you could use almond flour or flax meal or a mix of the two, and i'm just taking the pork chops and mashing them into the pork rinds. One at a time rubbing those in knocking off the excess so that this one cup will be enough to do all three pork chops and then sticking those to the side.

I didn't use an egg wash or anything like that. Then, in a cast iron skillet, i'm, adding enough avocado oil just to coat the bottom of my pan, probably about a half an inch thick, you could use a different oil or you could even use lard to fry these in i have my Heat on medium high and once it got nice and shimmery, i'm, adding my pork chops.

I was just gonna do two at a time, but of course, then i decided to cram this third one in there like a game of tetras. As always, and i didn't put slits in these pork chops to keep them from buckling, so i'm kind of trying to mash them in there tight to help with that, and i'm just gonna fry.

These on each side, for about four to five minutes, i do have my oven, preheated to 400 degrees, because i'm, just gonna finish them in the oven, while we cook our radishes so just flipping those over.

As i said, i'm gonna do these on the other side, also for about five minutes, and once they're done, i'm, just removing them to a little square, glass casserole dish and popping them in that 400 degree oven, while i cook my radishes so for my radishes i am adding about four tablespoons of butter.

I used unsalted butter to my cast iron and as that's, getting nice and foamy and i do have this turned down to medium heat right now. I'm, taking a slotted spoon and i'm just scooping up any of the really kind of burnt chunks of the pork rind crumbs that may be left in our pan.

Now to that i'm, adding about a tablespoon of green onion, and this is just the white and light green parts of it that i just chopped up, and i'm stirring that around probably about 30 seconds. Then i'm, adding one cup of radishes that i scrubbed and quartered and we're just gonna cook these in this butter until they get nice and brown on the outside and soft on the inside, probably about 10 to 15 Minutes total, but you just want to watch them, keep turning them.

You don't, want them to overcook and get burned, but we do want them to cook long enough that they get soft on the inside and once those are nice and brown. I am taking the slotted spoon and pulling those out and just putting them on some paper towels and heavily salting them here.

My pork chops out of the oven - i just stuck them in there to keep them warm, make sure they're to temperature. In the middle - and here it is plated up top with a little bit of the green parts that i had left over on the green onion.

This was delicious as always, and i just wanted to show you a quick way to cook up some radishes as a low carb side item that you might not have thought about making and no more pork chops on the channel for a while.

I'm sure you guys are sick of them. Next up we threw together uh some brussels sprouts with a mix of chorizo and ground beef. This is an easy ketogenic weeknight meal that you just throw together on the stovetop.

So, to start with, i took one pound of ground beef and i'm using a large saucepan for this. Just so i have lots of room to mix everything together and i'm using my handy dandy, meat, chopper upper. I always have linked in the description box to break this meat apart once it's, all the way browned i'm, removing it draining it and then putting that ground beef into a separate dish.

I'm, adding a half a pound of chorizo links and i did just go ahead and cut the casing and peel it off of the chorizo and have this on medium heat, and i'm just breaking it apart a little to Let some of this fat render out of it before getting in there and turning the heat up a little bit higher breaking it all the way apart, and we're just going to cook this until it's, all the way cooked Through look at all of that fat that's.

What we're gonna cook, our brussels sprouts in and then i'm. Just gonna use a slotted spoon and pull the chorizo out make sure you leave as much of that grease in the pot as you can and i'm, just adding it to our ground beef that we have drained in this separate bowl.

We're just sitting this to the side. Then i'm, adding two or three tablespoons of olive oil, extra virgin olive oil to our pot. I'm, just gonna kind of swish that around and let it get coated and shimmery have my heat back up on medium high and i'm, adding about a pound and a half of brussels sprouts.

Now i think that this recipe would taste a lot better. You know i'm, just experimenting around with this one if you used fresh brussels sprouts, but to make this even quicker and easier and to use what i had on hand.

I used frozen ones, and it was just like two smaller steam bags. I didn't even need to trim the ends. They were already trimmed. I just thawed them drained them and cut all the brussels sprouts in half.

So i'm, adding those to the pot and then i'm. Adding a nice amount of himalayan pink sea salt and ground black pepper, and we are just stirring and cooking these until they get nice and brown on the outside the next time.

I make this. I will make sure i get them even crisper and browner on the outside. But to that i am adding a half a teaspoon of smoked, paprika stirring that in a little and you can see they're. Getting a nice light brown color now and then i'm, adding a teaspoon and a half pretty much of minced garlic and stirring that and cooking that for probably an additional minute.

And then i'm, adding my chorizo and ground beef mixture back to the pot, and you can see i'm kind of mixing the two meats together as i get them in there and stirring from the bottom kind of gently. I don't want to tear up my brussels sprouts too much, but i want everything to meld together and then i probably let this simmer for another 10 minutes, at least over medium heat, and here you go here.

It is all plated up now. This is just a super simple simple, as you can see, weeknight meal using the chorizo gives it a really interesting flavor, and just with all the fats that are in this, it actually was really quite filling but, as i said, it would probably taste even better with Fresh brussels sprouts as those would get crisper quicker the first bite of this i was kind of like i'm, not so sure, but then it just really grows on you as you eat it.

Next up, i think i followed her recipe pretty to the point. The pinning mama's, green chili, chicken bake recipe. I'll link the original recipe down below. So to start with, i took three chicken breasts.

This is probably about two pounds of chicken and i have it in a freezer bag and i'm holding it shut, also just because these have been acting up on me lately and just popping open, and i don't want chicken Stuff everywhere - and i'm using this awesome meat, mallet tenderizer - that my dad sent me thanks again daddy and i'm using the smooth side to just pound out this chicken just to make it nice and uniform.

So it all cooks evenly, probably pounded it out to about three-fourths of an inch. It was very, very big, and after i did, that i'm, taking a little oval casserole dish and spraying it with some olive oil cooking spray, and, as you can see here, my spray is kind of spitting and sputtering.

Here need to replace that. I'm just going to line that chicken in kind of evenly. It fills up the dish nicely, sticking that to the side, washing my hands, taking a little mixing bowl, adding a block: eight ounces of softened cream cheese, a half, a teaspoon of garlic powder, a fourth, a teaspoon cumin, fourth teaspoon sea salt and a fourth a teaspoon Ground, black pepper and i'm just using a large spoon to cream this all together to make sure those seasonings are nice and mixed in with our cream cheese.

Now to that, i'm, adding a four ounce can of mild diced green chilies, and i did drain as much of the juice out of this as i could, and we're gonna mix this all together as well until it's nice and combined now, using just a little rubber spatula.

I'm just putting this on our chicken in big clumps and the easiest way to spread this out is just to kind of mash it. In almost like, you're frosting, a cake and then once you have it mashed in just kind of drag your spatula to frost the chicken with the cream cheese, chili mixture, and then i'm.

Topping this with a cup of shredded monterey, jack cheese, and if you want to save yourself on carbs, of course, shred the cheese yourself, then i'm popping it into a 375 degree, oven for 45 minutes here's.

What it looks like when it comes out - and this will vary again depending on the thickness of your chicken here - it is plated up topped with a little cilantro now to serve it. I steamed a little bit of cauliflower rice and mixed some cumin sea salt, pepper butter and sour cream into the cauliflower rice after i steamed it.

So it was nice and flavorful as well put the chicken on top topped with a little dried cilantro. Now you see all of this extra juice on my plate that i don't usually have just to give you a heads up when you cook this, i'm sure i could have cooked it a little bit longer and gotten rid Of some of the excess juices that were in the bottom of the casserole dish, but it was pretty liquidy in the bottom of my dish, and i would prefer it not to be so.

I'll, probably adjust her recipe some the next time. I make it, but all in all it was still a good recipe and turned out really nice and tasty. Last up this week, i just threw together some simple, taco, ketogenic lettuce wraps.

I haven't made these in a while and had some lettuce that i wanted to use up. So to start with, i took a pound of ground beef in a large skillet over medium heat. I'm, just breaking that apart and adding my usual suspects.

You could just add low carb, taco, seasoning or pre-made taco seasoning, if you want, but i just do my usuals a little bit of sea salt ground, black pepper, onion powder, garlic powder paprika. Little oregano some chili powder chili, con carne powder, cayenne, pepper, a little bit of red pepper flakes and a wellnessy amount of cumin.

That's, just usually kind of what i do and because i make this pretty often and i'm. Not adding anything else to this dish that is going to be high in carbs, i'm, just eyeballing it, but when you're counting your macros, especially if you're just starting out on ketogenic, make sure you measure Everything because those seasonings really add up in carbs now i'm, not going to drain the grease out of this, so that's, why i went ahead and added all of our seasonings, while our meat was still cooking because i like It to just cook down into the meat and just continuing to break it apart, and i didn't - add any additional liquid to this, but i did go ahead and bring it to a boil before turning it down and letting it simmer just to Thicken just a tad and then to plate it.

I used some romaine heart lettuce, put a little bit of the taco seasoned meat on there, with some sour cream monterey and extra sharp cheddar cheese blend and some sour cream, and you just pick them up and eat them just like tacos, and these were great actually Used the inner romaine lettuce leaves for these and they were so refreshing and worked perfectly to eat them just like they were tacos there.

You go guys that's this week's, ketogenic dinner ideas, video hope you enjoyed it. I know this week the meals were a lot quicker and simpler. I know a lot of you that have children probably have them going back to school too, and you may even be handling virtual learning and doing it at home.

So hopefully, these quick, easy, ketogenic meals will give you some motivation and inspiration to still get in the kitchen, even though everything's, hectic and chaotic right now and get your ketogenic meal prep on.

As always like comment subscribe. Please share this video with your friends and until next time, bye, guys, music, hey guys seuss here welcome back to another ketogenic dinner ideas, video showing you everything we cooked at our house this week.

While we are living a ketogenic lifestyle, if you're new here, we make these videos every single week and we'd love to have you go ahead and hit that subscribe button and join the crew. Let's, get into the video first up.

I made some fried pork chops with some buttery sauteed radishes. Now i know we & # 39. Ve been cooking pork chops every week for like the last month. It feels like. So this is the last time i'll, be cooking them for a while, so bear with me, but really the buttered radishes are the highlight of this.

So to start with, i took three bone and pork chops. These are probably about a half an inch to an inch thick. They're, pretty thin, and i just have three here, because that's. How i had them packaged - and i am putting salt and pepper on each side of these, and once i have both sides seasoned, i'm sticking them to the side grabbing another plate and adding a cup of pork rind crumbs that i just ran Through food processor, now, if you don & # 39, t have access to these.

Of course you could use almond flour or flax mail or a mix of the two, and i'm just taking the pork chops and mashing them into the pork rinds. One at a time rubbing those in knocking off the excess so that this one cup will be enough to do all three pork chops and then sticking those to the side.

I didn't use an egg wash or anything like that. Then, in a cast iron skillet, i'm, adding enough avocado oil just to coat the bottom of my pan, probably about a half an inch thick, you could use a different oil or you could even use lard to fry these in i have my Heat on medium high and once it got nice and shimmery, i'm, adding my pork chops.

I was just gonna do two at a time, but of course, then i decided to cram this third one in there like a game of tetras. As always, and i didn't put slits in these pork chops to keep them from buckling, so i'm kind of trying to mash them in there tight to help with that, and i'm just gonna fry.

These on each side, for about four to five minutes, i do have my oven, preheated to 400 degrees, because i'm, just gonna finish them in the oven, while we cook our radishes so just flipping those over.

As i said, i'm gonna do these on the other side, also for about five minutes, and once they're done, i'm, just removing them to a little square, glass casserole dish and popping them in that 400 degree oven, while i cook my radishes so for my radishes i am adding about four tablespoons of butter.

I used unsalted butter to my cast iron and as that's, getting nice and foamy and i do have this turned down to medium heat right now. I'm, taking a slotted spoon and i'm just scooping up any of the really kind of burnt chunks of the pork rind crumbs that may be left in our pan.

Now to that i'm, adding about a tablespoon of green onion, and this is just the white and light green parts of it that i just chopped up, and i'm stirring that around probably about 30 seconds. Then i'm, adding one cup of radishes that i scrubbed and quartered and we're just gonna cook these in this butter until they get nice and brown on the outside and soft on the inside, probably about 10 to 15 Minutes total, but you just want to watch them, keep turning them.

You don't, want them to overcook and get burned, but we do want them to cook long enough that they get soft on the inside and once those are nice and brown. I am taking the slotted spoon and pulling those out and just putting them on some paper towels and heavily salting them here.

My pork chops out of the oven - i just stuck them in there to keep them warm, make sure they're to temperature. In the middle - and here it is plated up top with a little bit of the green parts that i had left over on the green onion.

This was delicious as always, and i just wanted to show you a quick way to cook up some radishes as a low carb side item that you might not have thought about making and no more pork chops on the channel for a while.

I'm sure you guys are sick of them. Next up we threw together uh some brussels sprouts with a mix of chorizo and ground beef. This is an easy ketogenic weeknight meal that you just throw together on the stovetop.

So, to start with, i took one pound of ground beef and i'm using a large saucepan for this. Just so i have lots of room to mix everything together and i'm using my handy dandy, meat, chopper upper. I always have linked in the description box to break this meat apart once it's, all the way browned i'm, removing it draining it and then putting that ground beef into a separate dish.

I'm, adding a half a pound of chorizo links and i did just go ahead and cut the casing and peel it off of the chorizo and have this on medium heat, and i'm just breaking it apart a little to Let some of this fat render out of it before getting in there and turning the heat up a little bit higher breaking it all the way apart, and we're just going to cook this until it's, all the way cooked Through look at all of that fat that's.

What we're gonna cook, our brussels sprouts in and then i'm. Just gonna use a slotted spoon and pull the chorizo out make sure you leave as much of that grease in the pot as you can and i'm, just adding it to our ground beef that we have drained in this separate bowl.

We're just sitting this to the side. Then i'm, adding two or three tablespoons of olive oil, extra virgin olive oil to our pots. I'm, just gonna kind of swish that around and let it get coated in shimmery have my heat back up on medium high and i'm, adding about a pound and a half of brussels sprouts.

Now i think that this recipe would taste a lot better. You know i'm, just experimenting around with this one if you used fresh brussels sprouts, but to make this even quicker and easier and to use what i had on hand.

I used frozen ones, and it was just like two smaller steam bags. I didn't even need to trim the ends. They were already trimmed. I just thawed them drained them and cut all the brussels sprouts in half.

So i'm, adding those to the pot and then i'm. Adding a nice amount of himalayan pink sea salt and ground black pepper, and we are just stirring and cooking these until they get nice and brown on the outside the next time.

I make this. I will make sure i get them even crisper and browner on the outside. But to that i am adding a half a teaspoon of smoked, paprika stirring that in a little and you can see they're. Getting a nice light brown color now and then i'm, adding a teaspoon and a half pretty much of minced garlic and stirring that and cooking that for probably an additional minute.

And then i'm, adding my chorizo and ground beef mixture back to the pot, and you can see i'm kind of mixing the two meats together as i get them in there and stirring from the bottom kind of gently. I don't want to tear up my brussels sprouts too much, but i want everything to meld together and then i probably let this simmer for another 10 minutes, at least over medium heat, and here you go here.

It is all plated up now. This is just a super simple simple, as you can see, weeknight meal using the chorizo gives it a really interesting flavor, and just with all the fats that are in this, it actually was really quite filling but, as i said, it would probably taste even better with Fresh brussels sprouts as those would get crisper quicker the first bite of this i was kind of like i'm, not so sure, but then it just really grows on you as you eat it.

Next up, i think i followed her recipe pretty to the point. The pinning mama's, green chili, chicken bake recipe. I'll link the original recipe down below. So to start with, i took three chicken breasts.

This is probably about two pounds of chicken and i have it in a freezer bag and i'm holding it shut, also just because these have been acting up on me lately and just popping open, and i don't want chicken Stuff everywhere - and i'm using this awesome meats, mallet tenderizer, that my dad sent me thanks again daddy and i'm using the smooth side to just pound out this chicken just to make it nice and uniform.

So it all cooks evenly, probably pounded it out to about three-fourths of an inch. It was very, very big, and after i did, that i'm, taking a little oval casserole dish and spraying it with some olive oil cooking spray, and, as you can see here, my spray is kind of spitting and sputtering.

Here need to replace that. I'm just going to line that chicken in kind of evenly. It fills up the dish nicely, sticking that to the side, washing my hands, taking a little mixing bowl, adding a block: eight ounces of softened cream cheese, a half, a teaspoon of garlic powder, a fourth, a teaspoon cumin, fourth teaspoon sea salt and a fourth a teaspoon Ground, black pepper and i'm just using a large spoon to cream this all together to make sure those seasonings are nice and mixed in with our cream cheese.

Now to that, i'm, adding a four ounce can of mild diced green chilies, and i did drain as much of the juice out of this as i could, and we're gonna mix this all together as well until it's nice and combined now, using just a little rubber spatula.

I'm just putting this on our chicken in big clumps and the easiest way to spread this out is just to kind of mash it. In almost like, you're frosting, a cake and then once you have it mashed in just kind of drag your spatula to frost the chicken with the cream cheese, chili mixture, and then i'm.

Topping this with a cup of shredded monterey, jack cheese, and if you want to save yourself on carbs, of course, shred the cheese yourself, then i'm popping it into a 375 degree, oven for 45 minutes here's.

What it looks like when it comes out - and this will vary again depending on the thickness of your chicken here - it is plated up top to the little cilantro now to serve it. I steamed a little bit of cauliflower rice and mixed some cumin sea salt, pepper butter and sour cream into the cauliflower rice after i steamed it.

So it was nice and flavorful as well put the chicken on top topped with a little dried cilantro. Now you see all of this extra juice on my plate that i don't usually have just to give you a heads up when you cook this, i'm sure i could have cooked it a little bit longer and getting rid Of some of the excess juices that were in the bottom of the casserole dish, but it was pretty liquidy in the bottom of my dish, and i would prefer it not to be so.

I'll, probably adjust her recipe some the next time. I make it, but all in all it was still a good recipe and turned out really nice and tasty. Last up this week, i just threw together some simple, taco, ketogenic lettuce wraps.

I haven't made these in a while and had some lettuce that i wanted to use up. So to start with, i took a pound of ground beef in a large skillet over medium heat. I'm, just breaking that apart and adding my usual suspects.

You could just add low carb, taco, seasoning or pre-made taco seasoning, if you want, but i just do my usuals a little bit of sea salt ground, black pepper, onion powder, garlic powder paprika. Little oregano some chili powder chili, con carne powder, cayenne, pepper, a little bit of red pepper flakes and a wellnessy amount of cumin.

That's, just usually kind of what i do and because i make this pretty often and i'm. Not adding anything else to this dish that is going to be high in carbs, i'm, just eyeballing it, but when you're counting your macros, especially if you're just starting out on ketogenic, make sure you measure Everything because those seasonings really add up in carbs now i'm, not going to drain the grease out of this, so that's, why i went ahead and added all of our seasonings, while our meat was still cooking because i like It to just cook down into the meat and just continuing to break it apart, and i didn't - add any additional liquid to this, but i did go ahead and bring it to a boil before turning it down and letting it simmer just to Thicken just a tad and then to plate it.

I used some romaine heart lettuce, put a little bit of the taco seasoned meat on there, with some sour cream monterey and extra sharp cheddar cheese blend and some sour cream, and you just pick them up and eat them just like tacos, and these were great actually Used the inner romaine lettuce leaves for these and they were so refreshing and worked perfectly to eat them just like they were tacos there.

You go guys that's this week's, ketogenic dinner ideas, video hope you enjoyed it. I knew this week. The meals were a lot quicker and simpler. I know a lot of you that have children probably have them going back to school too, and you may even be handling virtual learning and doing it at home.

So hopefully, these quick, easy, ketogenic meals will give you some motivation and inspiration to still get in the kitchen, even though everything's, hectic and chaotic right now and get your ketogenic meal prep on.

As always like comment subscribe. Please share this video with your friends and until next time, bye, guys [, Music ], maybe


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