My keto shed

Ideally this needed spinach but I didn’t have any much to my husband’s delight ! I had to add some greens into the mix so I used my emergency garden peas that I keep in the freezer , they are not keto friendly so just remember that if you add them and count the carbs so you don’t go over your allowance .

• Chicken thighs
• Butter
• Garlic and herb philly cheese
• Double cream
• Mushrooms
• Pancetta
• Peas / ideally spinach.

In your pan melt a decent knob of butter

Add the chicken thighs and brown on both sides until almost cooked all the way through

Remove from the pan and place on a tray in the oven to continue cooking

In the pan you had the chickens in there will be some lovely juices in there so just add the mushrooms and pancetta and fry until the mushrooms are cooked and throw in the peas

Bring a pan of slightly salted water to the boil add your broccoli or veg of your choice and cook to your liking

Add the Philadelphia garlic and herb cheese and give it a good stir it should start to melt , the smell with the pancetta at this point is amazing

Add a glug of double cream be careful not to add too much , season with pepper no need for salt as the pancetta is quite salty so use that to season your sauce

Drain the veg and leave in the sauce pan

Re-add the chicken to the cheese sauce and coat the chicken with the sauce once it’s beginning to bubble you are ready to serve

Place the broccoli on the plate spoon on the chicken and cheese sauce add a little bit more black pepper if you wish

Dinner is served Enjoy 😊

Who wants to be a slave to the cooker ? Umm not me don’t get me wrong I like cooking , I like trying new recipies but when it comes to dinner time it need to be prepped cooked and served especially midweek when life is a bit busier. Marinade in the morning or the night before then it’s a case of throwing it in the pan and voila !

• Chicken fillets
• Red yellow & green peppers
• Romano lettuce
• Sour cream

For the marinade

• Chilli flakes
• Paprika
• Crushed garlic
• Oregano
• Olive oil
• Water

I used chicken fillets for this recipe , but thighs would work well . Place the chilli flakes paprika crushed garlic and oregano in a bowl add a good glug of olive oil and little bit of water and give it a good stir

Season the chicken with salt and pepper and add the chicken to the spices and cover . Leave in the fridge until you are ready to use .

For the salsa

• On the vine tomato
• Cucumber
• Red onion
• Red or green chilli

Deseed the tomato and cut into small pieces and the chilli. Dice the cucumber and red onion and place them all in a bowl and give it a good stir

In a large pan heat some olive oil , remove the chicken from the marinade and place in the frying pan and fry until it starts going brown

Add the sliced peppers and fry until they soften and the chicken is cooked all the way through .

Cut off 2 leaves of the Romano lettuce and rinse under a tap pat dry with kitchen towel and place in your bowl .

Sprinkle some of the salsa over the lettuce and spoon the chicken over the lettuce and sprinkle a little bit more salsa on top and to finish a dollop of sour cream .

Your tacos are now ready to eat …. if your really want to indulge you can sprinkle some cheese on top and then the sour cream but I forgot this time ….

Enjoy 😊

I found this chicken cordon bleu in the hairy dieters cookbook , the chicken cheese and ham is spot on with keto , however they have it with sweet potato fries which is great just not on keto !! I’ve used cherry tomatoes in the veg be mindful as they contain natural sugar and not 100% keto friendly but they taste amazing and too good to leave out !

• Chicken breasts
• Emmental cheese slices
• Ham
• Red pepper
• Green pepper
• Yellow pepper
• Red Onion
• Mushrooms
• Cherry tomatoes
• Garlic salt
• Olive oil
• Butter
• Salt & pepper

Make a slit in the chicken breasts cover with cling film and bash with a rolling pin so that the chicken is flatter ,open the chickens so it’s like a butterfly place a Slice of ham and a slice of cheese inside and fold so the chicken is back into a fillet shape ( the cheese and ham should be like a filling inside the chicken ) season with salt and pepper and leave to one side

Preheat oven to a moderate heat

Roughly chop the peppers mushrooms onions cherry tomatoes place on a baking tray and sprinkle with the garlic salt and drizzle with a good glug of olive oil

Place the veg in the oven

In a large shallow pan melt some butter place the chickens in the pan and cook on both sides a good 6-7 minutes and they should go a lovely golden colour ( please make sure your chicken is cooked all the way through )

Once the veg are soft remove from the oven and place on a plate . Remove the chicken from the pan and place on top of the veg .

Enjoy 😊

This dish was just something else , and I will be making it again . It was so easy and bursting with flavour I really wanted a slab of bread to mop up the sauce , but thankfully I didn’t . This would probably be lazy keto due to the sundried tomato but I would 100% say they are worth it , next time I would chop them a bit smaller but that’s a minor issue .and personal choice .

• Salmon fillets
• Olive oil / butter
• Onion
• Garlic
• Spinach
• Veg stock ( no more than 100 mls )
• Double cream
• Parmesan cheese
• Sundried tomatoes
• Salt & pepper

In a large pan heat the oil pan fry the salmon skin side down and season with salt and pepper

Cook for 5 minutes and flip so that it cooks on the other side and cook for a good 5 minutes remove from the pan and set to one side

In the same pan fry the onion garlic sautée the spinach add the vegetable stock and season with salt and pepper

Add the sun dried tomatoes and give it all a good stir

Add the double cream and stir again

Add the Parmesan cheese and stir until it’s all melted . Re add the salmon back to the pan and warm through spoon the sauce over the salmon

Serve with steamed greens and a slice of lemon

Enjoy 😊

This is a super easy tasty supper , I chose sprouts broccoli, green beans and peas but you can choose any veg you like . I’ve said this before and I will say it again be mindful when using peas when following a low carb diet as they are quite high in carbs but so long as you are within your allowance of calorie counting then no reason you shouldn’t use them !

• Lamb chops
• Sprouts
• Broccoli
• Green beans
• Peas
• For the sauce
• Shallots
• Garlic
• Butter
• Worcester sauce
• Double cream
• Dijon mustard
• Salt & pepper

Boil the veg that needs boiling and shred the sprouts

Heat a knob of butter in a large frying pan and sear the chops on both sides and remove them and place to one side , chops don’t really take long but if you prefer them not so pink leave them cook a little longer .

In the frying pan stir fry your sprouts drain the boiling veg and add to the pan with the sprouts

In a little pan add some butter the diced shallots garlic and soften , add the Dijon mustard I used 2 teaspoons and a dash of Worcester sauce season with salt and pepper and then add the double cream give it a good stir

The sauce will go a nice thick creamy consistency

Remove veg from heat and share between plates place chops on top and pour over the creamy sauce

Enjoy 😊