Ketogenic Dinner Recipes

ZESTED ORANGE STIR-FRIED BEEF Recipe 26

“Great for entertaining!”

Ingredients

• 1/2 a lb. of beef steaks, sliced thinly
• 1/2 a cup of low-sodium beef broth
• 2 tablespoons of coconut oil
• 1 medium onion, diced
• 1/2 an orange, for zest and juice
• 4 cloves of garlic, minced or crushed
• 2 inches of sliced ginger
• a good pinch of ground cinnamon
• 1 teaspoon of low-sodium soy sauce
• 1/2 a teaspoon of fish sauce
• 1 bay leaf

Instructions

• Slice beef into 1-inch thin slices.
• Heat a medium skillet over medium-high heat and add coconut oil.
• Add the diced onion, garlic, and ginger, and sauté for 1 minute.
• Add the beef strips and cook for 5 minutes and add the soy sauce and fish sauce.
• Add the beef broth, bay leaf, cinnamon, and orange juice.
• Increase the heat and cook until broth juice has begun to thicken.
• Transfer to serving plates and top with orange zest. Serve hot.

SHRIMP WITH SWEET AND SPICY CHICKEN: Recipe 27

Ingredients

• 2 chicken breasts, boneless and skinless
• 20 large shrimp, peeled
• 1/2 a cup of mushrooms, sliced
• 2 large handfuls of spinach
• 1/4 of a cup of mayonnaise
• 2 tablespoons of sriracha sauce
• 1 tablespoon of coconut oil
• 2 teaspoons of fresh lime juice

• salt and black pepper, to taste
• 1 teaspoon of garlic powder
• 1/2 a teaspoon of crushed red pepper
• 1/2 a teaspoon of paprika
• 1/2 a teaspoon of honey
• 1 spring onion, finely chopped

Instructions

• Tenderize chicken slices between plastic wrap until it is of a 1-inch thickness.
• Season with sea salt, black pepper, and garlic powder.
• In a skillet over medium heat, add the coconut oil and chicken breasts.
• Cook for 8 minutes and turn once. Reduce the heat and cover.
• Add the sliced mushrooms to the chicken. Add oil if required.
• In a mixing bowl, whisk together the mayonnaise, sriracha, and honey.
• Heat a pot over medium-high heat, and place the shrimp in one layer.
• Add the sauce and toss to coat. Cook for around 3 minutes until the shrimp are pink. Stir occasionally to prevent burning.
• Remove from the heat and add the fresh lime juice and toss to cover all the shrimp.
• Divide spinach onto serving plates with cooked mushrooms.
• Add the chicken and shrimp, and coat with the sauce.
• Sprinkle with chopped spring onion to garnish.

SPICY CHICKEN SLICE-UPS: Recipe 28

“Jalapenos can go, if that’s not your taste…”

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Ingredients

• 2 tablespoons of olive oil
• 2 low-carb wraps
• 6 oz. of cheddar cheese, grated
• 2 chicken breasts, boneless and skinless, sliced into thin strips
• 1 avocado, peeled, pitted, and diced
• 2 teaspoons of chopped jalapenos
• 1/4 of a teaspoon of salt

Instructions

• In a skillet over medium heat, add a bit of oil and cook the chicken strips until browned and cooked through.
• In a large skillet, lay the wrap and warm over a medium heat. Heat for 2 minutes.
• Flip the wrap over and lay the grated cheddar cheese. Leave an inch of space close to the edges.
• Add the sliced chicken pieces, avocado, and jalapenos to half of the wrap.
• Fold the wrap over with a spatula and then press to flatten.
• The cheese sticks it together.
• Remove from the pan and cut into servable portions.

PERFECT SHRIMP WITH MUSHROOM NOODLES: Recipe 29

Ingredients

• 20 large shrimp, peeled
• 16 oz. of mushrooms, sliced
• 1 tablespoon of olive oil
• 1 tablespoon of butter, unsalted
• 1 large zucchini
• 1 cup of marinara sauce
• salt and black pepper, to taste
• 2 tablespoons of parmesan cheese, grated

Instructions

• In a medium skillet over medium heat, add the olive oil.
• Fry the mushrooms until the oil has mostly been absorbed.
• Add butter to the skillet and cook for another 2 to 3 minutes.
• Add the shrimp and cook for around 4 minutes until they turn pink. Turn to avoid burning.
• Spiralize the zucchini to make the “noodles.”
• Add the zucchini noodles to the cooked shrimp and toss. Cook for about 2 minutes while tossing.
• Pour the marinara sauce and season with salt and pepper.
• Cook until sauce is heated through.
• Transfer to serving plates and sprinkle with grated parmesan.

SPICED LIME STEAK AND ASPARAGUS: Recipe 30

“This one is super-yummy!”

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Ingredients

• 14 oz. of asparagus

• 1/2 a lb. of thin beef steak
• salt and black pepper, for seasoning
• olive oil, for cooking

Lime and Sriracha Sauce

• 1 lime, for juice
• 2 tablespoons of sriracha sauce, or more to taste
• 1/2 a teaspoon of vinegar
• salt and black pepper, to taste
• 1 tablespoon of olive oil

Instructions

• Place a medium skillet over medium-heat. Add a dash of olive oil.
• Fry the asparagus for around 10 minutes, toss to avoid burning.
• Season the steaks with salt and black pepper.
• Broil until cooked to your liking. Turn once.
• Remove from broiler and cover. Let the steak rest for 5 minutes.
• In a small mixing bowl, add the lime juice, vinegar and sriracha sauce. Add the salt and black pepper.
• Slowly pour the olive oil while whisking, to combine thoroughly.
• Slice the steaks into thin strips. Serve with fried asparagus and drizzle lime sauce over the top.

BEST BUNLESS BUTTER BURGER: Recipe 31

Ingredients

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• 1/2 a lb. of ground beef
• 2 tablespoons of butter, unsalted
• salt and black pepper, to season
• 2 cheese slices
• 2 teaspoons of mayonnaise
• 2 teaspoons of paprika
• 2 tablespoons of olive oil
• 2 lettuce leaves, washed and patted dry

Instructions

• In a small mixing bowl, season the ground beef with the salt, the pepper, and the paprika. Mix very well with clean hands.
• Form into 4 patties and place half of the butter in the center of 1 patty.

• Cover with the second patty, then press and seal the edges. Both patties will now be one.
• In a small skillet over medium-heat, add olive oil and cook the patties for 4 to 5 minutes on both sides.
• Flatten the lettuce leaves and spread with a little mayonnaise. Place a patty on the mayonnaise and top with the cheese slices.

GORGEOUS SEA BASS TOPPED WITH AVOCADO DRESSING: Recipe 32

Ingredients

• 2 tablespoons of fresh lemon juice
• 2 tablespoons of fresh lemon zest
• 2 tablespoon of low-sodium soy sauce
• 2 teaspoons of Dijon mustard
• 2 medium-large sea bass fish fillets
• 1/2 a cup of pork rinds, crushed
• non-stick cooking spray

Sauce

• 1 medium avocado, peeled, pitted and coarsely chopped
• 1/2 of a cup of heavy cream
• 2 tablespoons of fresh lime juice
• 2 cloves of garlic, crushed or minced
• 2 dashes of hot sauce (optional)

Instructions

• Preheat oven to 230 degrees C.
• Add to a blender - the avocado, lime juice, heavy cream, garlic, and hot sauce, if using. Blend until you have a creamy mixture. Set aside.
• In a small mixing bowl, add the lemon juice, the lemon zest, the soy sauce, and the mustard.
• Dredge the fish fillets in the lemon juice mixture and coat with the crushed pork rinds.
• Spray non-stick spray onto a baking sheet.
• Place fish fillets on the baking sheet and cook in the oven for around 7 minutes. Turn once and cook for another 7 minutes, or until the fillets start to flake.
• Transfer to serving plates and drizzle with the avocado sauce.

CHEESY-TOPPED BAKED PORK: Recipe 33

“Use chicken if you like!”

Ingredients

• 1/2 a lb. of pork steaks
• 3/4 of a cup of heavy cream
• 6 oz. of creamed cheese, cubed
• 1/4 of a cup of soy flour
• a pinch of salt and black pepper
• 1 teaspoon of paprika
• 1/2 a tablespoon of garlic salt
• 1/2 a cup of parmesan cheese, grated
• butter, for cooking

Instructions

• Slice pork steaks into thin strips.
• In a mixing bowl, combine the flour, salt, pepper, and the paprika.
• Coat the steak strips with the seasoned flour.
• Heat a skillet over medium-heat and add butter. When melted, cook the pork until brown on all sides.
• In a small pot, heat the cream and add the cream cheese, and then add the garlic salt with half of the parmesan cheese. Mix until well blended.
• Place pork pieces into the bottom of a small baking dish.
• Cover the strips with sauce, and with the remaining 1/4 of a cup of parmesan cheese sprinkled on the top.
• Bake for 20 minutes at 180 degrees C, or until golden brown.
• Divide between serving plates and serve hot.

SCRUMPTIOUS THREE-CHEESE PIZZA-QUICHE: Recipe 34

Ingredients

• 1 cup of cheddar cheese, grated
• 1 oz. of cream cheese, softened
• 1 egg
• 1/8 of a cup of heavy cream
• 1/8 of a cup of parmesan cheese, grated
• 1/4 of a teaspoon of Italian seasoning
• 1/4 of a teaspoon of garlic powder
• 1/4 of a cup of pizza sauce, unsweetened
• 1/3 of a cup of mozzarella, torn into small pieces
• non-stick cooking spray

Instructions

• Preheat oven to 200 degrees C.
• In a mixing bowl, beat together the cream cheese, egg, parmesan cheese, and the spices.
• Spray a medium-sized, glass, baking dish with non-stick cooking spray.
• Add the cheddar cheese to the dish. Cover with egg mixture.
• Bake for around 20 to 30 minutes, or until the egg sets.
• Cover with pizza sauce and mozzarella cheese.
• Bake until browning and bubbly.
• Remove from oven and stand for 10 minutes before serving.

BEEF WITH STICKY SESAME SAUCE: Recipe 35

“It’s all about the sauce!”

Ingredients

• 1/2 a lb. of sirloin steak, cut into strips
• 2 tablespoons of honey
• 3 tablespoons of olive oil, divided into 2
• 2 tablespoons of low-sodium soy sauce
• 1/8 of a teaspoon of black pepper
• 2 spring onions, sliced thinly
• 2 garlic cloves, crushed or minced
• 1 tablespoon of sesame seeds
• 2 cups of brown rice, cooked

Instructions

• In a mixing bowl, add soy sauce, garlic, pepper, onions, honey, and sesame seeds. Mix until well combined.
• Add the beef strips to the bowl. Mix to coat with sauce and let sit for 15 to 20 minutes.
• In a skillet over high-heat, add 1 and a 1/2 tablespoons of olive oil.
• Add the beef strips and any juice, as well.
• Stir-fry until the beef browns, or to your desired taste.
• Serve warm over brown rice.

SOUTHWESTERN SIZZLING STEAKS: Recipe 36

Cooking Mix

• 1/2 a lb. of beef steaks
• 2 cloves of garlic, crushed or minced

• 1/4 of a cup of white onion, roughly chopped
• 1/8 of a cup of green peppers, seeded and chopped
• 1/4 of a teaspoon of cumin powder
• 1/4 of a teaspoon of dried oregano

Marinade

• 2 tablespoons of dry white wine
• 1 teaspoon of olive oil
• 1/8 of a teaspoon of hot pepper sauce
• 1 tablespoon of low-sodium soy sauce
• 2 cloves of garlic, chopped or minced

Instructions

• In a mixing bowl, combine all the marinade ingredients and mix well.
• Add the steaks to the bowl. Coat steaks and then cover the bowl with plastic wrap. Refrigerate for 30 minutes or (ideally) overnight.
• Place a medium skillet over medium-heat. Add olive oil and sauté the onion, garlic, green peppers, oregano, and cumin for around 10 minutes.
• Taste and add garlic salt, if required.
• Remove steaks from refrigerator. Place in the skillet and cook for 5 minutes on both sides, or until cooked to your desired liking.
• Serve sizzling with your choice of sides.

SCRUMMY SAUSAGE PIE: Recipe 37

“Use gourmet sausages for added flavor!”

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Ingredients

• 8 oz. of sausage
• 8 oz. of cream cheese
• 2 eggs
• 1/3 of a cup of heavy cream
• 3 cups of zucchini, shredded
• 1/2 a cup of spring onions, roughly chopped
• salt and black pepper, to taste
• 3/4 of a cup of baking mix

Instructions

• Preheat oven to 205 degrees C.
• Preheat a medium skillet over medium-heat. Cook the sausage in their own oil until no pink remains, and until they are cooked all the way through.
• Mix well together with the baking mix, cream, and eggs.
• Arrange sausages in a spoke pattern in a medium baking dish.
• Pour baking mixture around the sausages in the baking dish.
• Add salt and pepper, to taste.
• Cook uncovered for around 30 minutes (or until starting to brown), and until the mixture is set.
• Serve immediately.

Recipe#38: PAN-SEARED TOMATOES WITH STEAK AND EGGS

Ingredients

• 2 tablespoons of olive oil
• 1 lb. of thin beef steak
• 4 eggs
• 4 tomatoes, cut into halves
• salt and black pepper, to taste
• 1 tablespoon of fresh oregano, roughly chopped

Instructions

• Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil.
• Season the steaks with salt and pepper on both sides and add to the skillet.
• Cook the steaks for about 4 to 5 minutes on each side.
• Remove steaks from skillet and let rest for 5 minutes. Cut into slices.
• Add the tomatoes cut-side down to the skillet, cook until browned for around 2 to 3 minutes.
• Add olive oil to the skillet and cook the eggs to your desired liking.
• Sprinkle the oregano over the tomatoes and eggs and season with salt and pepper, to taste.
• Serve warm with the steaks.

STIR-FRIED CHICKEN SAUSAGES: Recipe 39

Ingredients

• 4 chicken sausages, sliced into bite-sized pieces
• 3 cups of broccoli florets, fresh or frozen
• 3 cups of spinach
• 1/2 of a cup of parmesan cheese, grated
• 1/2 of a cup of tomato Sauce

• 1/4 of a cup of red wine
• 2 tablespoons of butter, salted
• 2 cloves of garlic, minced or crushed
• 1/2 a teaspoon of red pepper flakes

Instructions

• Slice the chicken sausages into bite-sized chunks.
• In a medium saucepan, half fill with water and bring to a boil. Add the broccoli florets and cook for 5 minutes, or until tender.
• In a medium skillet over medium-heat, cook the sausage pieces until golden on all sides.
• Push the cooked sausage pieces to the side. Add the butter and melt.
• Add the garlic and sauté for 1 minute. Stir everything together and add the hot broccoli florets.
• Pour in the red wine and the pepper flakes, along with the tomato sauce.
• Combine everything and cook until heated.
• Add the spinach last.
• Season with the salt and pepper, to taste.
• Simmer for 5-10 minutes.