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Tag Archives: low carb high fat

Turkey Wings and Brussels Sprouts

Turkey wings and brussels sprouts

Turkey wings are so easy to prepare and are absolutely out of this world delicious! Toughest part is finding them! I cook them for a long time; this gets the fat out and makes the skin extra crispy. I added the sprouts midway and they soaked up that fat for the perfect low carb/high fat dinner!

Preheat oven to 425 and bake, skin side up, for ½ hour. Lower oven to 375. Flip wings and cook 45 minutes. Turn again—skin side up and cook another 45 minutes, or until skin looks nice and golden browned.

Cut ends of sprouts, and cut in half. Add brussels sprouts for last 45 minutes, turning once. Salt and pepper to taste.

Turkey Cheese Burger with Keto bun and Spicy Slaw

Turkey cheeseburger with avocado, avocado mayo and pickled onions on a Keto bun with Spicy slaw.

Last night, I made turkey cheeseburgers with avocado on a cauliflower roll. It was good.

Night two: Turkey cheeseburger with avocado, avocado mayonnaise and pickled onions with keto bread. Both cauliflower and Keto bread make good buns, but Keto bread wins!

Keto Bread

Keto buns

Follow directions to make bread, except use a 4″ bisquit cutter and flatten dough as much as possible to fit within cutter.

Spicy Slaw

Baked Cauliflower and Spinach with Mozzarella and Olives

Baked Cauliflower and Spinach with Mozzarella and Olives

This is an easy one-pot, low carb basically vegetarian meal. Don’t let the anchovies scary you, because you will not taste them. They simply add that fantastic umami flavor and make this dish surprisingly tasty!

I added artichokes the second night we ate this, because I just love artichokes and spinach together! Either with or without, this is a nice meal.

Baked Cauliflower and Spinach with Mozzarella and Olives

1 pound defrosted frozen spinach, squeezed of excess water

1 head cauliflower, cut into bite-sized pieces

4 artichoke hearts, chopped (optional)

3  tablespoons avocado or extra virgin olive oil, plus more for baking dish

1  pound fresh mozzarella, sliced

1  cup grated Parmesan (about 2 ounces)

16 soft black oil-cured olives, or another type of black olive, pitted

1  teaspoon roughly chopped capers

6  roughly chopped anchovy fillets or 2 tablespoons anchovy paste

6  garlic cloves, minced

½  teaspoon crushed red pepper, or to taste

Pinch of dried oregano

Preheat oven to 425. Arrange cauliflower on a oven-proof tray and coat with oil, salt and pepper. Bake 20 minutes.

 

Lightly oil an earthenware baking dish or cast iron dutch oven. Place spinach in one layer, then add cauliflower. Add artichokes, if using.

 

Cut mozzarella slices and scatter over the top. Put olives, capers, anchovy, garlic, red pepper and 3 tablespoons oil into a food processor and mix. Spread the mixture evenly over the top. Add parmesan cheese.

 

Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a pinch of dried oregano.

Poached Salmon with Dill Sauce and Cucumber Salad

Poached salmon with dill sauce and cucumber salad

One of the few things I don’t make myself is poached salmon—for some weird reason, poaching salmon intimidates me. So, I bought a couple nice pieces from Zabar’s yesterday. I threw out their green dill sauce because they add sugar and it just isn’t as good as mine. Cucumbers go perfectly with the salmon and they get dressed with the same sauce. This dinner couldn’t be easier to make (even if you decide to poach the salmon!)

If you have extra sauce leftover, use as salad dressing.

Dill Sauce

Enough for 4 on cucumbers and fish with leftover

½ bunch dill, stems removed and chopped

4 ounces sour cream or crème fraiche

1 tablespoon Dijon mustard

2 tablespoons mayonnaise

Juice from ½ a lemon

1 teaspoon teaspoon salt

Pepper

Combine ingredients and let sit for an hour

Cucumber Salad

6 Kirby cucumbers

Cut off ends and peel, if desired, cucumbers into ¼ inch rounds and place in a colander. Mix salt in and let drain for one hour. Rinse and shake dry.

Add as much sauce as you wish and let cucumber salad sit about 15 minutes.

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Copyright © 2021 Norma Lehmeier Hartie
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