Keto Dinner Recipes That Are Simple
1-Best-Ever Keto Mac & Cheese
If you’re keto, you recognize there are tons of no-nos in classic mac & cheese. This version takes all the difficulty children (ahem, PASTA) without sacrificing flavor. The pork rind topping is completely optional, but we expect it adds a pleasing crunch.
INGREDIENTS FOR THE MAC & CHEESE
-Butter, for baking dish
-2 medium heads cauliflower, dig florets
-2 tbsp. extra-virgin oil
-1 c. cream
-6 oz. cheese, dig cubes
-4 c. shredded cheddar
-2 c. shredded mozzarella
-1 tbsp. sauce (optional)
-Freshly ground black pepper
FOR THE TOPPING
-4 oz. pork rinds, crushed
-1/4 c. freshly grated Parmesan
-1 tbsp. extra-virgin vegetable oil
-2 tbsp. freshly chopped parsley, for garnish
* Preheat oven to 375° and butter a 9”-x-13” baking dish. during a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes.
* Meanwhile, during a large pot over medium heat, heat cream. mention to a simmer then decreases the heat to low and stir in cheeses until melted. Remove from heat, add sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.
* Transfer mixture to prepared baking dish. during a medium bowl, stir to mix pork rinds, Parmesan, and oil. Sprinkle the mixture in a good layer over cauliflower and cheese.
* Bake until golden, quarter-hour. If desired, turn oven to broil to toast topping further, about 2 minutes.
* Garnish with parsley before serving.
2-Philly Cheesesteak Lettuce Wraps
Nutrition (per serving): 370 calories, 31 g protein, 7 g carbohydrates, 2 g fiber, 3 g sugar, 23 g fat, 9 g saturated fat, 250 mg sodium
You won’t miss the hoagie in these low-carb Philly Cheesesteak lettuce wraps. Yes, they’re made with provolone—NOT Cheez Whiz. And before you get all riled up, no, they are not in any way authentic. We’ll be the primary to admit it!
2 tbsp. vegetable oil, divided
1 large onion, thinly sliced
2 large bell peppers, thinly sliced
1 tsp. dried oregano
Freshly ground black pepper
1 lb. skirt steak, thinly sliced
1 c. shredded provolone
8 large lettuce leaves
1 tbsp. freshly chopped parsley
* In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and bell peppers and season with oregano, salt, and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes.
* Remove peppers and onions from skillet and warmth remaining oil in a skillet.
* Add steak during a single layer and season with salt and pepper. Cook until the steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on the second side and cooked to your liking, about 2 minutes more for medium.
* Add onion mixture back to skillet and toss to mix. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted about 1 minute. Remove from heat.
* Arrange lettuce on a serving platter. Scoop steak mixture onto each bit of lettuce. Garnish with parsley and serve warm.