hey guys Suz here welcome back to
another keto dinner ideas video
showing you everything we cooked at our
house this week while we are living a
keto lifestyle if you're new here we
make these videos
every single week and we'd love to have
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let's get into the video
first up i made some fried pork chops
with some buttery sauteed
radishes now i know we'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'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 keto 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 keto 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
healthy 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 keto 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
keto 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 keto 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 keto meal prep on as always
like
comment subscribe please share this
video with your friends and until next
time
bye guys
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