The Essential Ketogenic Diet Cookbook For Beginners--Quick and Easy Ketogenic Diet Recipes That Will Help You Burn Fat Permanently 21 Day Meal Plan by Gina Morgan

Author:Gina Morgan
Language: eng
Format: epub
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Publisher: Gina Morgan
Published: 2019-05-05T16:00:00+00:00

RED MEAT

Cheesy Stuffed Venison Tenderloin

Serves: 2

Total Time:

Ingredients

2 Venison tenderloins

2 oz Jalapeno Cheddar cheese, thinly sliced

6 oz fresh spinach leaves

Moore's marinade

2-3 cloves fresh garlic, chopped

Olive oil

Breadcrumbs

Directions

Preheat oven to 3500F.

Marinate tenderloins for 30 minutes

Heat a little olive oil in a large skillet over medium heat.

Cook the chopped garlic for 1 minute; add spinach and cook until just wilted.

Slice each tenderloin vertically down the middle, cutting nearly but not quite through to the other side.

Divide spinach mixture and sliced cheese between each tenderloin, stuffing the cheese and spinach into each cut.

Secure halves and hold in place with toothpicks or pins.

Add a liberal amount of bread crumbs to a shallow skillet.

Dredge each of the tenderloins in the breadcrumbs until well-coated on all sides.

Bake more olive oil in another large skillet or cast iron over medium-high heat.

Add the tenderloins to the skillet and pan-sear until golden brown per each side.

Smear a baking pan with cooking spray and put the tenderloins in the pan.

Cook until the desired level of doneness is achieved, perhaps about 20 to 25 minutes.

Enjoy!

PER SERVING: Calories: 306| Total Fat: 22.3g| Saturated Fat: 8.0g| Cholesterol: 89mg|

Sodium: 1210mg| Potassium: 331mg| Total Carbs: 2.1g| Fiber: 0.4g| Protein: 23.1g|

Keto Bologne Sauce

Serves: 4

Total Time: 1 hour 10 minutes

Ingredients

Tin of organic chopped tomatoes

500ml organic tomato passata.

500g full-fat beef mince

100g button mushrooms

4 garlic cloves

2 onions

Fresh parsley and fresh basil

Salt and Pepper to taste.

Directions

Brown the mince on high heat in a large saucepan.

Dice the mushrooms, garlic and onion.

Add to the saucepan and bake for some minutes more.

Add the tomatoes.

Bring to the boil.

Turn down to a low simmer for an hour, with the lid on.

You can garnish with carrot or cheese.

Enjoy!

Calories: 379|Total Carbs: 12g| Protein: 26.25g| Total Fat: 90g|

Shiitake Butter Steak

Serves: 4

Total Time: 1 hour 2 minutes

Ingredients

¼ cup chopped shallot

½ lb shiitake mushroom, caps only, sliced into ¼ -inch strips

1 tablespoon sherry wine

2 cups beef broth

2 tablespoons cornstarch

2 tablespoons chopped fresh oregano

1 teaspoon Worcestershire sauce

1½ lbs small white-skinned potatoes, cut in half

1 tablespoon olive oil

½ teaspoon garlic salt

¼ teaspoon black pepper

1½ lbs boneless sirloin, about 1 inch thick

2 tablespoons unsalted butter

DIRECTIONS

Preheat oven to 400°F.

Toss potatoes with olive oil and season with ¼ teaspoon each of the salt, garlic, and 1/8 teaspoon of the black pepper.

Place on a baking sheet.

Cook on an oven for 30 minutes.

Turn halfway through.

Whilst the potatoes are cooking, heat broiler or grill.

Season steak with the rest of salt, pepper, and garlic.

Broil or grill steak 4 minutes on each side for medium rare.

Allow resting prior to slicing.

Melt butter in a medium-size skillet over medium-high heat.

Add mushrooms and shallots; bake 6 minutes, stirring once in a while.

Add sherry off the heat.

Lower the heat; bake for 1 minute.

In a small box, mix together cornstarch and broth.

Stir into skillet and simmer for 2 minutes or until thickened.

Stir in Worcestershire sauce.

Slice the steak on an angle to serve.

Spoon mushroom sauce on top.

Serve and enjoy with potatoes.

PER SERVING: Calories 499.1| Total Fat: 17.1 g| Saturated Fat: 6.8 g| Cholesterol: 122.4 mg|

Sodium: 566.1 mg| Total Carbs: 40.5 g| Fiber: 5.5 g| Protein: 42.4g|

Salisbury Steak

Serves: 4

Total

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