i keep trying to meal prep chicken thighs but they end up kind of sad after a day in the fridge. skin gets rubbery and the whole thing feels like i'm eating wet cardboard. fwiw i usually roast them at 400 with just salt and pepper, maybe some garlic powder if i'm feeling ambitious. the texture right out of the oven is fine but it falls apart by the next day when i'm grabbing lunch between uber rides.

i've seen people mention air fryers but i don't have one and not sure i want another appliance taking up counter space in my small kitchen. curious if anyone has a method that actually holds up for a few days. does panfrying first help? or maybe skinless is the move for leftovers?

i'm trying to keep my blood sugar steady and thighs are way more filling than breast for me, just my experience. also wondering if there's a marinade or seasoning that doesn't get weird after sitting. ymmv but i feel like i'm missing something obvious here. what's worked for you?

I could only eat half of this to be honest, it was so rich! Tomorrow's lunch sorted.

In the UK, we have a lovely M&S supermarket tomato mascarpone sauce. The only problem is it’s 12 g of carbs for half a pot!

Tonight I didn’t have much left in the fridge for a quick supper. I do though have lots of different ingredients. So I made faux tomato mascarpone style sauce to serve with Slendier soy pasta. I would buy a mascarpone but I’m lactose free hence the Arla soft cheese.

Overall (with pasta & a good sprinkle of Parmesan cheese on top) nutrition :

Calories 324

Carbs 7.9

Protein 18.5

Fat 23.2

Ingredients :

32g M&S Food Italian Diced Pancetta

15g Arla Lactofree Soft Cheese

40g Mutti Emilia Passata (Baby Plum Tomatoes)

10g Picard Cut Shallots

8g Country Life Salted Butter

¼x 100ml (prepared per instructions) Knorr Stock Pots Chicken

1g Schwartz Onion Granules

1g Schwartz Garlic Granules

0.5g monkfruit (Groovey Keto brand)

50g (dry weight) Slendier Soy pasta

Sauce alone nutrition :

Calories 235

Carbs 6.3

Protein 8.4

Fat 19.5

Sauté the pancetta in a small pan. When that’s browning add the frozen shallots until they turn opaque. Add the seasoning along with the Passatta and a small section of the Jelly Stock. Let that cook through then add butter, let that melt in .

At this point you want to put your pasta onto boil. I do mine for about 6 to 7 minutes so just slightly longer than it says on the box.

Turn the heat down on the sauce and mix in well the cream cheese (I did add a little bit of monk fruit but literally a little pinch). I then added a couple of tablespoons of boiling water so the sauce didn’t dry out whilst it was simmering waiting for the pasta to boil. You don’t need to add much else in of seasoning because the Stock has the salt (and a little bit more savouriness).

Drain the pasta & mix in the pan with the sauce and serve.

It was very yummy and went very quickly! I have room for some berries, cream and Jelly for dessert later!!

Ingredients

½ cup cottage cheese

½ cup pumpkin puree

2 large eggs

1 teaspoon vanilla

2 teaspoons baking powder

1 teaspoon pumpkin spice

1 cup almond flour

Method

Place all ingredients into a food processor and blend until smooth

Place 1/4 cup of batter into a non-stick skillet.

Cook for 3-5 minutes on a medium -low heat on each side.

Nutrition Facts (Per Serving: 1 Pancake)

Serving Size: 1 pancake (yields 12 total) Calories: 77 kcal Total Fat: 6 g Saturated Fat: 1 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.3 g Trans Fat: 0.003 g Cholesterol: 29 mg Sodium: 109 mg Potassium: 42 mg Total Carbohydrates: 3 g Dietary Fiber: 1 g Sugars: 1 g Net Carbs: 2 g Protein: 4 g

I bought a pound of beef liver. Will I die if I eat it?

Salt and pepper. (Pay no attention to the potatoes I gotta feed the kids too)

Olive oil

Hot grill

Steaks first 2-5 minutes per side.

Shrimp when you flip

Pull steaks and let them rest while you do 4 minutes per side.

Enjoy your meal.

Nutrition faqs:

Calories: 1180

Carbs: 6g

Fat:25g

Protein:100g

Ate this for dinner.

You guys can add meat and becon to this if you want and make a good ramen bowl, but I just ate this to cut the hunger in the evening so I just slurped these noodles in broth plain with lemon juice.

Mutton broth came from pressure cooking mutton curry cut paket. I ate the meat for lunch I live omad most days and once in a while 2mad.

The broth from that cooking is then what I save for later use. This is that heated up in a bowl with chillies, parsley and lemon juice and bit of salt and washed 1 pack of shirataki noodles.

This was totally spontaneous without a recipe or any solid plan, and it turned out soooo delicious! I guess the closest dishes would be a goulash or chili con carne, though I made it less runny than a stew like those!

Prep time: 10 minutes
Stove time: 20 minutes
Baking time: 30 minutes
Total: 1 hour

Ingredients:

1kg ground meat

1 can chopped tomatoes

3 tbsp ajvar

3 tbsp cream cheese

1 jar green olives stuffed with paprika paste, chopped

50g diced jalepenos, chopped

2 spring onions, diced

1 package spinach

1 handful cherry tomatoes, chopped

200g cheese, chopped (I used Spanish goat cheese)

50ml water

garlic powder

cumin

smoked paprika

cayenne pepper

salte

black pepper

sour cream for serving

Instructions:

1. brown ground meat in pan, about 5 minutes.
2. add onions, cherry tomatoes, and seasonings. stir and cook for 5 more minutes.
3. add canned tomatoes, water, ajvar, jalepenos, olives, and spinach. Mix well and let cook until water goes down a bit, about 3 minutes.
4. add cream cheese and cheese. Cook and stir until cheese is fully melted and spreading throughout the pan, about 3 minutes.
5. Let simmer about 5 more minutes.
6. Remove from stove and place in oven at 200C for 30 minutes.
7. Remove from oven, let sit for at least 10 minutes.
8. Serve with dollop of sour cream.
9. Enjoy!!!

I am trying to replicate the UK thick, cold texture dessert shop Ferrero Rocher style shake but every time I make it, it turns out watery, frothy and slightly warm, and the cocoa tastes slightly chalky/dusty as after I've finished drinking it there's chocolate paste left at the bottom of the mug (possibly I'm adding too much tablespoons of it or I'm not blooming it properly)

I'm trying to make a sugar free one with a standard budget blender and I use natural non dutch 'Luker' 22-24% high fat cocoa butter cocoa powder. I bloom it first with a little boiling water to make a syrup (as read on Google) I also use pure Reb A 98 percent Stevia powder and standard UK whole milk stored at a 3°C.

Even though the milk is cold, when I blend it, the milkshake comes out quite thin and not smooth and thick like the dessert shop milkshakes. So I am trying to figure out which food item/thickener/structure is the best to fix this (as read on Google I need a thickener/structure of some kind but don't know what exactly)

***Can someone explain how these options compare for thickness and texture:***

Is sugar free ice cream TRULY essential to get that thickness? supermarket sugar free tubs are quite expensive in the UK and I heard most likely it is as it's sub zero temperature and has natural emulsifiers etc.

Do I need double cream, single cream, or whipped cream? (I have used these creams in the past but noticed it only adds richness and more fat not necessarily making it thicker and my cocoa powder plus whole milk have quite a lot of fat)

I tried half a frozen banana once but it didn't seem as thick. Would freezing a whole banana rock solid actually give a heavy gelato texture?

Would freezing high fat (5% or 10%) authentic Greek yogurt (or any other yogurt) work to make it thick and very cold?

Will I need a chocolate bar?

How do I sequence the blend so it stays freezing cold, smooth, and thick. The taste is nice anyways it just tastes like a 60-70% darkish chocolate. Am I adding too much milk? am I blending for too long? is there a problem with my blender? I need to know...

****EDIT: How do I get it to taste like Ferrero Rocher because the chocolates have nuts in them anyway and when it gets blended there's little bits and peices of the chocolate balls and nuts that just makes it luxury and eveyinen8s saying ice but jot mentioning how much to milk ratio and won't it thin it down****

One more for you folks. Happy to be back.

Here's a darling of mine.

Ready?

Ingredients:

2 lbs of ground chicken

2 zucchini diced

1 small bell pepper (or half)

1/2 lbs pepper jack (or cheese of your choice no bagged stuff)

1/2 tablespoon salt

1/2 tablespoon pepper

1/2 tablespoon cilantro lime seasoning

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1/2 tablespoon cumin

1 package no or low sugar taco seasoning

1/2 to 1 cup cilantro finely chopped (optional)

1-whatever amount of olive oil makes you happy

1 avacado

3 tablespoons pickled jalapenos

Tools: 1 oven safe pan and a strainer

Preheat over to 400

Step 1:

Chop that green bell pepper and that cilantro, because we're lazy and no one wants to do everything after this step and come back. Zucchini too and your bell pepper!

You got everything chopped?

Step 2:

Grab that pan and throw it on medium heat! Toss that ground chicken in. Toss your cumin, salt, pepper, onion powder, garlic powder, cilantro lime seasoning, and brown that meat!!!!

Step 3:

strain that meat. Now let's throw your veggies in the pan and get some Carmel color on them. Once you've achieved that toss that meat back in.

Step 4:

Mix in your taco seasoning. Do not follow the directions yet! Coat everything in your pan and let cook a little. Then add water a splash at a time. Keep this up 3-5 times until you have a coated but slightly wet mix! Not too wet but swampy is right where you want it. Not soupy or watery.

Keep mixing.

I suggest grating the cheese into the mix as "bagged" is higher in carbs. But I still love you. MIX until slightly melted

Step 5:

Grate the rest of the cheese over and cover in foil. Put in oven for 20 minutes.

Step 5:

Remove foil and allow 10-15 minutes more to brown (I'm aware of oils and a weird look it's fine)

Step 6: slice up your avacado and prepar your jaelpeno.

Pull pan from oven place jalepenos first then avacado as it cools

Enjoy!!!

Approx nutrional value:

Calories per 12" skillet 1/4 serving:

Caloires: 659

Net carbs: 7 g

Protein: 37g

Fat: 25 g

Turkey, bacon, avocado, grape tomatoes, romaine lettuce, & kewpie mayo. Handful of keto friendly berries, fried pork skins in the back. My main meal/dinner after a day of fasting & snacking. #day12

NOT-CHOS RECIPE

Costco chipotle chicken (precooked & chopped)

Low carb protein chios

4oz cheddar cheese

Diced, Avocado, Tomato, onion, cilantro

Salsa

Hot Sauce

Sour cream

Top chips with cheese & chicken nuke it 90 seconds

Throw everything else on!

My Uber shifts run 5-6 hours and I need something I can eat between rides without reheating or making a mess. I've been doing cold rotisserie chicken with cheese cubes but it's getting old. Tried hard-boiled eggs last week but they got crushed in the glovebox. Wondering what other people pack that holds up sitting at room temp for a few hours. Someone mentioned pepperoni sticks and string cheese but that felt like gas station food again. Also curious if anyone has a way to make tuna salad without mayo so it doesn't get gross if the AC cuts out. I usually portion things into those little Ziploc containers since I don't have a lunch bag setup. FWIW the meals that work best seem to be the ones I don't have to think about while driving. Open to any ideas that aren't just deli meat.

Salad with steak, goat cheese, avocado, tomato, sunflower seeds, and Trader Joe's green goddess dressing. The goat cheese and avocado make it so creamy and rich while the green goddess dressing (avocado, lemon, green onion, chive, basil, garlic) really brighten it up. I use a shredded lettuce base and add micro greens because they make me feel fancy.

I usually hate my own homemade salad but I've made this two nights in a row now and I love the variety of flavors and textures in each bite.

I use a food scale for easy tracking and to keep the ratio of ingredients consistent.

Oh, and since I'm weird about texture, I remove the tomato skin 😇

519kcal: 13g C / 37g F / 33g P

Hey y'all, sorry I've been gone awhile. Last recipe was a VERY hard flop. Been a wild summer. But I bring you news!! Started at 337 may 30th and now I'm 265! So, it works if you stay disciplined and some exercise.

I didn't share the plate because honestly these are great alone!

But I did a zucchini boat and broccoli as my side. You do you sweetheart I still love you.

Alright!

Please change the math accordingly a.i. can be a friend with that and do not kill me for mentioning that!

Don't worry I'll still give you the oven side ;)

You'll need a grill, and 5 qt mixing bowl

For those of you playing the home game grab a cooling rack and your favorite oven safe pan (preferably a welled one to not burn your place down to catch drippings)

Ingredient list:

2lbs chicken tenderloins (Costco has like 8 packages heat melted together. I used two)

1/2 tablespoon ground pepper

1/2 tablespoon kosher salt

1 tablespoon Italian seasoning

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon olive oil

2 cups of SHREDDED Parmesan cheese no green kraft cans please

Step 1:

Wash off your chicken and pat dry with paper towels. Get all the kids in the pool....erm... Bowl. add all your dry seasonings and Parmesan on top (I'm a dad and homework, after school snack, dishes let's be lazy? You are more than welcome to pull the tendon and carefully and thoroughly coat them.) give that a quick mix up with your hands (big fan of hands on!) not amazing but enough. Drop that olive oil like it's hot and now be thorough.

Toss that bowl in the fridge for a couple hours 2 should do it 4 is better overnight is ideal. It's a boss ross painting and it's your world live your life.

Step 2:

Pull the bowl and let sit while you preheat and prep to cook

Light your grill on low. Charcoal to one side. Or for you pellet folks the lowest setting.

Lay out your chicken tenderloins on the grates on the cold side give em about 30 minutes in that low heat. Then get to the hot side or crank your heat to 400 or high and 7.5 minutes per side. (Pellet smokers leave em be it's gonna be fine if you don't flip 15-20 minutes more)

Home game players!

Preheat oven for 400

Get your cooling rack in your pan lay out nice and purdy

15-20 minutes.

Step 3:

Pull and let cool for all of ya!

Pair with veggies of your choice or eat em with a sugar free sauce of your choosing! Fairly good and very tender!

Good luck!

Approx nutrition faq per tenderloin:

Calorie: 90

Carb: 0.6 g

Fat: 3.5 g

Protein: 13 g

Calories: ~405 kcal
Protein: ~38g (up due to high-protein paneer/cottage cheese )
Fat: ~29 g
Net Carbs: ~5 g

Recipe-
Prep Noodles: Rinse shirataki noodles thoroughly in cold water for 1–2 minutes, drain, and dry-sear in a pan over medium-high heat for 2–3 minutes to remove excess moisture.

Sear Paneer: Heat 1 tsp oil/butter in a pan. Toss in the high-protein paneer cubes, season with chili flakes and garlic powder, salt, pepper, soya sauce and little stevia and sear until golden on all sides. Set aside.

Build Sauce & Combine: Sauté minced garlic and garlic in the same pan, turn heat to low, and stir in 1 tbsp fresh cream and cream cheese blend with chili flakes. Add in your vinegar, soya sauce, chilli sauce and little peri peri masala. Add the shirataki noodles and toss until coated and heated through.

I didn’t have vegetables today but id prefer adding air fried brocolli. serve alongside your cold DIET Coke.

My shake consists of cream, protein powder, and some frozen fruit. I just started a new job that gets me up very early in the morning - before my hubby. I don't want to disturb him using the stick blender so is there any reason I CANNOT make the shake the night before?

ETA: I didn't think I NEEDED to say it would be refrigerated overnight. Guess maybe I did??

Between Uber shifts I try to keep my blood sugar steady with actual meals instead of gas station cheese sticks. Problem is every meal prep guide I see has you roasting three different veggies, making two sauces from scratch, and portioning into 47 identical containers. I end up spending my one free day cooking and still having nothing I want to eat by Wednesday. FWIW I have a pretty small kitchen and zero desire to own a chest freezer. Right now I do a big pot of chili or curry and just... eat that until I'm sick of it. Works for glucose, terrible for morale. What does your realistic keto meal prep look like? Do you cook proteins and just wing the sides? Freeze individual portions or nah? Any shortcuts that don't rely on expensive premade stuff? Just my experience but the simpler I keep it the more likely I am to actually stick with it through the week. YMMV though.

Look at this! Just look at it!

This is a crustless version of a pizza I grew up with.

So, this is 2lbs of 85% ground beef, a sweet onion and a green pepper all pan fried and blended with a jar of low carb pizza sauce. That mixture goes into an 8x8 greased cake pan. Topped with about 1/2 cup of shredded sharp cheddar cheese and then all of that topped with slices of Kraft American cheese. Top it with some black pepper. In the oven at 375° for 27 minutes. High broil for 3 minutes. Take out of the oven and let it sit for 10 minutes. Cut and enjoy!

There was even dessert after 🤯🤯🤯🤯🤯 no pictures of that but it was 3 avocados + 3/4 cup cocoa powder + about 3/4 cup of allulose + 1/2 cup heavy cream + 2 teaspoons of vanilla extract + 3 tablespoons of melted butter all into the blender for a minute and a half. It tasted like the most decadent and high-end chocolate fudge pudding you could ever ask for. My mind was blown! I divided it into 6 portions and that was more than enough.

Can’t believe I’ve never tried this one before… 1/4 c almond flour, an egg, pinch of baking powder and salt, and some shredded cheese. In the waffle maker for a couple of minutes. Added some avacado and olive oil and voila - felt like a sandwich!!!

So I have about a dozen Youtube posts from various keto sites, each promising that the chaffle recipe they're posting is the absolute best. I've made a few and they're okay, but was wondering if anyone has a recipe you can recommend and that you go back to again and again? Thank you!

i’m getting tired of making keto bread that looks promising until i actually try to use it.

cloud bread has that weird eggy texture, psyllium buns tend to turn gummy in the middle, and the lupin flour loaf i tried was basically a very dense sponge. maybe the recipes were bad, maybe i’m doing something wrong

i don’t need a perfect replacement for regular bread. i just want something i can slice reasonably thin, toast, and load up with turkey, cheese, mayo, etc. without having to eat it with a fork

i’ve seen a ton of different recipes using almond flour, coconut flour, lupin flour, vital wheat gluten, psyllium, and combinations of those. hard to tell which ones actually work outside of the photos.

what’s the keto bread recipe you’ve made that you’d genuinely make again?

~1/4c Parmesan cheese (cubed and processed in food processor until rough crumbles)

1 chicken breast cubed and processed in food processor until uniform-ish

1 large beaten egg

Seasonings of choice (I used garlic, garlic butter seasoning and beer can chicken seasoning, all no carb).

Mix all ingredients in a large bowl by hand, form and press gently into uniform patties on parchment paper
Bake at 400f, flip after 15 minutes, bake another 5 minutes.

Temp check for safety then rest for 5 and serve.

So yummy and easy. Made these today for my keto significant other (I'm not keto, but I cook for him a ton) and it was all ingredients we already had and super no fuss. 😋

Makes ~10 small mooncakes (5 matcha / 5 lemon) using 50g molds.

Macadamia filling:

• 213g macadamia butter
• 1 tsp artificial vanilla
• pinch of salt
• 25g almond flour
• 32g powdered swerve

Instructions

1. Mix the macadamia butter, vanilla and salt.
2. Mix in the almond flour and powdered Swerve until thick, smooth and moldable.
3. Refrigerate for 20–30 minutes to firm.
4. Divide into 10 balls**, ~27 g each**.
5. Refrigerate the balls while preparing the skin.

Skin:

• 30 g coconut flour
• 5-6 g crushed whole psyllium husk
• 25 g powdered Swerve
• pinch salt
• 20g melted coconut oil
• 100-120g hot milk* (Add as needed, I used 114g hot natrel 2% high-protein milk)
• 1 tsp artificial vanilla
• Matcha powder, ~1.5–2 g
• Finely grated zest of ~½ lemon

Instructions

1. Combine the dry ingredients. Thoroughly mix the coconut flour, crushed psyllium, powdered Swerve and salt. It's important to distribute the psyllium evenly before adding liquid.
2. Add the wet ingredients. Combine the melted coconut oil, vanilla and ~100g hot milk*.
3. Pour into the dry ingredients while stirring. Mix thoroughly and then let the dough sit for about 3–5 minutes. Coconut flour and psyllium are very absorbent and will continue absorbing liquid after mixing.
4. Now add additional hot milk a few grams at a time, mixing/kneading and briefly resting between additions. (I added in 4-5g increments and ended up using 114g, treat this as a reference)

Tips for the dough:

• forms one cohesive mass rather than loose crumbs
• can be rolled into a smooth ball
• can be flattened fairly thinly (~2-3mm) in your palm without large cracks spreading inward from the edges
• bends/cups without breaking
• is slightly tacky at most, rather than wet enough to stick your hands

If it's crumbly or cracks when flattened, add 3-5g milk, knead and rest before reassessing. If it's cohesive but just a little tacky, stop adding milk. If it's genuinely sticky/wet after resting - I wouldn't immediately add any more coconut flour to the dough, let it rest for 5-10 minutes. If necessary, use a tiny amount of coconut flour on your hands/work surface during assembly.

Divide and flavour. I ended up with 188g unflavoured skin and divided it into 94g matcha + 94g lemon.

Matcha: ~94 g dough + 2 g matcha. Knead by flattening, folding and rotating until evenly green. The matcha made the dough a little drier, so I kneaded in ~3 g additional milk. Again, add this only if the dough actually cracks.

Lemon: ~94 g dough + zest from ½ lemon. Knead by flattening, folding and rotating until the lemon zest is evenly distributed. The lemon dough became noticeably tackier than the matcha dough, so don't automatically add extra milk to this half.

Wrap both doughs and let them rest for 5–10 minutes before assessing the final texture.

Assembly

Divide each flavoured dough into 5 portions. Rather than forcing an exact number, weigh each finished flavoured half and divide its weight by 5. Mine ended up around 19–20 g skin per mooncake.

Take one cold ~27 g filling ball from the fridge. Roll the skin into the ball and flatten it into a disk. Place the filling in the centre. Cup the skin upward around the filling, pressing and pinching it upward rather than aggressively stretching it. This keto dough isn't elastic like glutinous-rice snow skin, it's more like fondant.

Pinch the seam closed and gently smooth it into a ball. Small surface cracks can be patched with a tiny piece of dough (or the cracked side can be pressed into the bottom where it won't be seen LOL)

Mold immediately. Place into a 50g mooncake mold and press firmly onto a flat surface for a few seconds, releasing carefully. If sticking occurs, use the faintest dusting of coconut flour on the dough/mold.

My finished mooncakes were around 46-47g each, and the 50g molds worked fine.

Chill

Refrigerate the molded mooncakes for 1–2 hours before eating for the best set.

update: last night I tested making the filling from whole macadamia nuts instead of store-bought macadamia butter. It works, but freshly processed nuts released a bit more oil, so the filling was softer/oilier than the original. If using whole nuts, i would process only until smooth and add the almond flour/sweetener gradually. You may need a little extra almond flour if the filling is too oily to roll. Chilling before shaping helps.

- Measurements are per meal prep container: Carbs per Serving:6

-Chicken Tenderloins with Italian Seasoning cooked in Air Fryer
-1/4 c Yo Mamas pizza sauce (3 carbs)
1/4 c shredded mozzarella (1 carb)
1T Black Olives (0.5 carb)
1/4 Sauteed diced peppers (1.5 net carbs)

These make great meal prep freezer meals. I might add some turkey pepperoni, but I also try to avoid nitrates.