KETO Recipes for Dinner | LOW CARB Meal Ideas | Suz and The Crew
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Recipes in this Video
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keto
Biryani is a beloved dish in Indian cuisine, traditionally made with fragrant basmati rice and marinated meat. This keto version substitutes cauliflower rice for a low-carb twist, making it accessible for those following a ketogenic diet. Biryani is often associated with celebrations and gatherings, showcasing a rich blend of spices and flavors that reflect India's diverse culinary heritage. Today, variations of biryani can be found worldwide, adapting to local tastes while maintaining its essence.
Ingredients
- ●chicken
- ●cauliflower rice
- ●onions
- ●garlic
- ●ginger
- ●tomatoes
- ●coconut milk
- ●yogurt
- ●biryani spices
- ●cilantro
- ●mint
- ●green chilies
- ●ghee
- ●salt
- ●pepper
Instructions
- 1Marinate chicken with yogurt, biryani spices, salt, and pepper for at least 30 minutes.
- 2Heat ghee in a large pot over medium heat until melted.
- 3Add sliced onions and sauté until golden brown, about 5-7 minutes.
- 4Stir in minced garlic and ginger; cook until fragrant, about 1 minute.
- 5Add marinated chicken to the pot and cook until browned, about 5-7 minutes.
- 6Add chopped tomatoes and green chilies; cook until tomatoes soften, about 3-4 minutes.
- 7Pour in coconut milk and bring to a simmer; reduce heat to low and cover.
- 8Cook for 15-20 minutes until chicken is cooked through and tender.
- 9In a separate pan, sauté cauliflower rice in ghee for 5-7 minutes until tender.
- 10Layer cauliflower rice over the chicken mixture; cover and cook for an additional 5 minutes.
- 11Garnish with chopped cilantro and mint before serving.
- 12Serve hot with a side of yogurt.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: heavy cream
Almond milk is lower in calories and can mimic creaminess.
ghee
Healthier: olive oil
Cheaper: butter
Olive oil is healthier and butter can be a cost-effective substitute.
Techniques
marinatingsautéinglayering
Equipment
large potpanspatulaknifecutting board
🌶️🌶️🌶️Hot
Also Known As
Keto BiryaniLow-Carb Chicken Biryani
keto
Ingredients
- ●1 lb ground beef
- ●1/2 cup shredded cheddar cheese
- ●1/4 cup cream cheese
- ●1/4 cup diced jalapenos
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp olive oil
- ●4 large lettuce leaves (for wrapping)
Instructions
- 1In a mixing bowl, combine the ground beef, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 2Divide the beef mixture into four equal portions and flatten each portion into a patty.
- 3In a separate bowl, mix together the shredded cheddar cheese, cream cheese, and diced jalapenos until well combined.
- 4Place a spoonful of the cheese mixture in the center of each beef patty, then fold the edges of the patty over the filling to seal it completely. Form into a ball and flatten slightly to create a stuffed burger.
- 5Heat olive oil in a skillet over medium-high heat. Once hot, add the stuffed burgers to the skillet.
- 6Cook the burgers for about 5-7 minutes on each side, or until they reach your desired level of doneness.
- 7Remove the burgers from the skillet and let them rest for a few minutes.
- 8To serve, place each burger on a large lettuce leaf and wrap it up like a taco.
- 9Optional: Add toppings such as avocado, salsa, or sour cream as desired.
Equipment
mixing bowlskilletspatula
🌶️🌶️🌶️Low
Ingredients
- ●2 cups cooked chicken, shredded
- ●2 medium zucchinis, sliced
- ●1 cup shredded cheddar cheese
- ●1 cup cream of chicken soup
- ●1/2 cup milk
- ●1/2 cup breadcrumbs
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the shredded chicken, sliced zucchinis, cream of chicken soup, milk, garlic powder, onion powder, salt, black pepper, and paprika. Mix well until all ingredients are evenly coated.
- 3In a greased 9x13 inch casserole dish, spread the chicken and zucchini mixture evenly.
- 4Sprinkle the shredded cheddar cheese over the top of the mixture.
- 5In a small bowl, mix the breadcrumbs with olive oil until they are well coated. Sprinkle the breadcrumb mixture over the cheese layer.
- 6Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 7Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- 8Once done, remove from the oven and let it cool for a few minutes before serving.
Equipment
9x13 inch casserole dishmixing bowlaluminum foilmeasuring cupsmeasuring spoons
Ingredients
- ●1 head cauliflower, cut into florets
- ●1 lb smoked sausage, sliced
- ●2 cups shredded cheddar cheese
- ●1 cup cream cheese, softened
- ●1/2 cup sour cream
- ●1/2 cup milk
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 cup breadcrumbs (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large pot, bring water to a boil and add the cauliflower florets. Cook for about 5 minutes until slightly tender, then drain and set aside.
- 3In a large skillet over medium heat, cook the sliced smoked sausage until browned, about 5-7 minutes. Remove from heat.
- 4In a large mixing bowl, combine the cream cheese, sour cream, milk, garlic powder, onion powder, black pepper, and salt. Mix until smooth.
- 5Add the cooked cauliflower and sausage to the cream cheese mixture. Stir in 1 1/2 cups of the shredded cheddar cheese, mixing well to combine.
- 6Transfer the mixture to a greased 9x13 inch baking dish. Spread evenly.
- 7Top with the remaining 1/2 cup of shredded cheddar cheese and breadcrumbs if using.
- 8Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- 9Remove from the oven and let it cool for a few minutes before serving.
Equipment
large potskilletmixing bowlbaking dish
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