Pork Chops with a Mushroom Crab Stuffing

I went scouring the internet for crab stuffed pork chops.  I had trouble finding one that did not have bread crumbs in it.  Then I stumbled across this recipe! https://ketodietapp.com/Blog/lchf/keto-crab-stuffed-mushrooms, so good!
Instead of making stuffed mushrooms, I made a mushroom crab stuffing with jumbo lump crab meat! I modified the recipe, using what I had on hand.  This made 2 large pork chops only using 1/2 of the stuffing in the pork chops.  This made 4 meals, 2 dinners and 2 lunches for the next day.    
  • 8 oz white Mushrooms (including stems)
  • 8 oz Jumbo Lump Crab Meat
  • 1 small yellow onion, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp smoked Paprika
  • 1/2 tsp Garlic powder
  • salt & pepper to taste
  • 2 large Pork Chops

We had a side of Asparagus cooked in lemon butter! Delicious!

 

LOW CARB – Rasberry Parfaits

Rasberry Parfaits

  • 8 oz container of Mascarpone Cheese (room temperature) (cream cheese can be used in it’s place)
  • 2 cups fresh rasberries
  • 1/3 cup Swerve (a natural sweetener that does not spike your insulin level and no bitter aftertaste)
  • 1/4 cup heavy cream
  • dash of salt
  • dash of cinnamon
  • 1 tsp vanilla

Blend all of this together until you have stiff peaks and then gently layer cheese mixture, rasberries, cheese mixture, rasberries.  This recipe is so versatile.  Here are a few flavor ideas, should you get bored with this recipe.

You only need about 1-2 tablespoons to satisfy you (think fat bomb).

Flavor ideas

  • Chocolate:  Melt a square or two of unsweet chocolate and add it to the mix.
  • Mocha:  Add a shot of espresso or cold brew coffee shots and a square of melted unsweet chocolate
  • Almond:  Use almond extract instead of vanilla or add it in addition too.
  • Almond Joy:  Use almond extract, add a 1/4 cup toasted unsweet coconut
  • Cheesecake:  Use cream cheese instead of mascarpone
  • Pecan crumble topping – saute some pecans in butter and swerve, dash of cinnamon
  • Fancy – mix rasberries with some balsamic vinegar and a touch of swerve (to taste)
  • Reeses:  Add 1-2 tablespoons peanut butter and some melted unsweet chocoloate

Be creative and explore your cravings, please feel free to add any flavor profiles that you try and love.

Toasted toppings.

  • 1/4 cup coconut or pecans (or both)
  • 1 Tbsp butter
  • dash of cinnamon
  • dash of salt
  • 1 Tbsp Swerve

Toss these together over heat until they begin to toast, let cool and sprinkle on top of your dessert.  Enjoy! #fatbomb#lowcarb#dessert#swerve#sweettooth#rasberryparfait

Note:  This post contains affiliate links which provide me with a small commission when you make a purchase through those links. The profits go to the support of my family and this blog. Thank you!

Low Carb Pancakes

  • 3 eggs
  • 3 oz cream cheese (full fat)
  • 2 oz heavy cream
  • *2 Tbsp coconut flour
  • 1/4 tsp baking soda
  • pinch of salt
  • dash of cinnamon
  • splash of pure vanilla

Blend it all together, let it rest for a minute or two, grease the skillet, the first time… and go… no need to add butter between each batch, unless it sticks.  This recipe made about 14 little pancakes, perfect for two.

*You could use fine almond flour as well, but if you do, use only 1 oz of heavy cream.  Add more cream to thin the batter/pancake.

Rasberry Topping

  • 6-8 oz Rasberries
  • 8 grams Swerve

Note:  This post contains affiliate links which provide me with a small commission when you make a purchase through those links. The profits go to the support of my family and this blog. Thank you!

This Is 330 Calories Per Serving!

Syd loves his rare london broil.  We do not eat a ton of red meat, but when we do, I like to make something he loves!

I went online in search of recipes with zucchini, london broil, swiss, and mushrooms.  I found my inspiration recipe from Cooking Classy, took it and made it my own.

1 large zucchini
3-4.5 oz thin sliced london broil
4 large mushrooms, thick sliced
3 ish oz swiss cheese (you could use cheddar or provolone as well)
1 medium yellow onion
4-5 garlic cloves chopped
2-4 Tbsp butter
1 Tbsp olive oil
garlic salt, salt & pepper to taste

Slice your zucchini into 1/2″ slices. Our zucchini made 4 slices/servings.  You could also make zucchini boatsand make them boats. Oil the zucchini, salt, pepper and cook for 10-15 minutes in an oven at 400°.

While this cooks, saute onion and garlic in 2-4 Tbsp of butter (remember this is a meal for 4, not 1 or 2). Saute for about 5 minutes. Add sliced mushrooms, garlic salt (to taste), and cook for another 5-8 minutes. When the zucchini is al-dente, remove it from the oven. Chop the london broil into smaller bite size bits, so that it is easy to eat and cut. Put the mushrooms and onions in a bowl, and add the london broil and mix well.  Put this mixture on top of the zucchini, add your favorite cheese on top, broil for approximately 4-5 minutes until top just starts to brown.

Oh an after thought is throw some cooked/crumbled bacon on top!

This meal was so good and so filling, we can not believe it was so low in calorie. And we get to eat the other part tomorrow for lunch, whoop whoop! Hope you try this and enjoy it!

 

 

 

Sous Vide bone-in Ribeye

Being on a keto diet has its advantages.  A wonderful meal at 1038 calories. I kept it light the rest of the day and was still under 1400 calories.

Plated

Continue reading Sous Vide bone-in Ribeye

Keto Crackers

Made some gluten free, keto friendly crackers this morning, they taste a bit like wheat thins, probably would be more so if we added some sesame seeds before toasting.  Here’s some pics and the recipe if you are interested in trying them!

  • 2 cups almond flour
  • 1 scoop protein powder
  • 1 tbsp water
  • 1 tbsp butter
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Place all ingredients into a food processor, or bowl.
  2. Stir until it becomes dough like.
  3. Roll dough out between 2 pieces of parchment paper, until it is approx 1/16 inch thick
  4. Transfer dough to a cookie sheet
  5. Slice with pizza slicer, or sharp knife, into squares or rectangles
  6. Poke crackers with fork, this helps the cracker get crispy
  7. Bake at 350 degrees for about 15 minutes.  Watch it so they don’t burn.

 

I forgot to poke my crackers with a fork before I cooked it, so I had to add an extra 10 minutes… If the edges get done early, pull those crackers out and keep cooking the center.