21 Healthy & Tasty Keto Diet Meals (Easy Recipes For Dinner, Lunch & Weight Loss)

Whether you’re brand new to the keto diet or a seasoned vet, these keto recipes will satisfy your low carb diet needs. (Psst! There are several variations of the keto diet, so be sure to double check the ingredients before you cook.)

Skillet Chicken Recipe with White Wine Sauce

Prep: 10m
Cook: 25m
Ready: 35m

Ingredients

FOR THE CHICKEN
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • salt and fresh ground pepper to taste
  • 1 teaspoon garlic powder
FOR THE CREAMY WHITE WINE SAUCE
  • 1 tablespoon unsalted butter
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • salt and fresh ground pepper to taste
  • 1 cup dry white wine
  • 1 teaspoon dried thyme
  • 1/2 cup half and half/heavy cream/or evaporated milk
  • Fresh chopped parsley

Instructions

FOR THE CHICKEN
  1. Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.
  2. Season chicken with salt, pepper and garlic powder.
  3. Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.
  4. Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through.
  5. Remove chicken from skillet to a plate; cover and set aside.
FOR THE CREAMY WHITE WINE SAUCE
  1. DO NOT wipe the skillet.
  2. Add butter to skillet and melt over medium-high heat.
  3. Add onions and cook for 3 minutes, or until softened.
  4. Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
  5. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced.
  6. Stir in thyme and half-and-half.
  7. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.
  8. Remove skillet from heat.
  9. Garnish with fresh chopped parsley.
  10. Serve.

Via: diethood

Killer Lemon Butter Sauce for Fish

Prep: 5m
Cook: 10m
Ready: 15m

Ingredients

LEMON BUTTER SAUCE:

  • 60 g / 4 tbsp unsalted butter, cut into pieces
  • 1 tbsp fresh lemon juice
  • Salt and finely ground pepper

CRISPY PAN FRIED FISH:

  • 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
  • Salt and pepper
  • 2 tbsp white flour
  • 2 tbsp oil (I use canola)

SERVING:

  • Lemon wedges
  • Finely chopped parsley, optional

Instructions

LEMON BUTTER SAUCE:

  • Place the butter in a light coloured saucepan or small skillet over medium heat.
  • Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty – about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
  • Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
  • Set aside – it will stay pourable for 20 – 30 minutes. See Note 3 for storing.

CRISPY PAN FRIED FISH:

  • Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
  • Heat oil in a non-stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
  • Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

via RecipeTin Eats

Chicken Satay Recipe With Peanut Sauce

Prep: 15m
Cook: 15m
Marinate: 6hrs

Ingredients

  • 2 boneless skinless chicken breasts (3/4 to 1 pound total)
  • 10 wooden skewers soaked for about 30 minutes before using
  • 1 scallion thinly sliced

Marinade:

  • 1/2 cup full-fat coconut milk
  • 3 cloves garlic minced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne powder

Peanut sauce:

  • 1/4 cup natural creamy peanut butter
  • 3 cloves garlic minced
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice

Instructions

  1. Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1 inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.
  2. Cooking the chicken: Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Bake at 450 F for 10 minutes, flip the skewers, and then bake another 5 minutes or until cooked through. Alternatively, you can grill the chicken skewers.
  3. Making the sauce: While waiting for the chicken to cook, add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.
  4. Serving: Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced scallions and optionally black pepper. Serve while warm.

via Savory Tooth

Instant Pot Beef Bourguignon

Prep: 30m
Cook: 50m
Ready: 80m

Ingredients

  • 1.5 – 2 pounds beef chuck roast cut into 3/4-inch cubes
  • 5 strips bacon diced
  • 1 small onion chopped
  • 10 ounces cremini mushrooms quartered
  • 2 carrots chopped
  • 5 cloves garlic minced
  • 3 bay leaves
  • 3/4 cup dry red wine
  • 3/4 teaspoon xanthan gum (or cornstarch, read post for instructions)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • salt & pepper

Instructions

  1. Generously season beef chunks with salt and pepper, and set aside. Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer the bacon to a paper towel-lined plate.

  2. Add the beef to the pot in a single layer and cook for a few minutes to brown, then flip and repeat for the other side. Transfer to a plate when done.

  3. Add onions and garlic. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using a wooden spoon to briefly scrape up flavorful brown bits stuck to the bottom of the pot. Stir to check that the tomato paste is dissolved. Turn off the saute mode.
  4. Transfer the beef back to the pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal the lid. Cook at high pressure for 40 minutes, followed by a manual pressure release.
  5. Uncover and select the saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over the pot and stir together. Let the stew boil for a minute to thicken while stirring. Turn off the saute mode. Serve into bowls and top with crispy bacon.

Stir Fry Kimchi And Pork Belly

Prep: 15m
Cook: 15m
Ready: 30m

Ingredients

  • 300 g naturally-raised pork belly
  • 1 tbsp naturally-brewed tamari or soy sauce (gluten-free option: use tamari or gluten-free soy sauce)
  • 1 tbsp naturally-brewed rice wine
  • 1 lb kimchi (see notes below)
  • 1 stalk green onion
  • 1 tbsp sesame seeds (optional)

Instructions

  1. Slice the pork belly as thin as possible.  Marinate in tamari/soy sauce and rice wine for about 10 minutes. If your kimchi isn’t pre-cut, then cut into 1 inch size.

  2. Heat a heavy bottom pan (I use cast iron).  While the pan is very hot, add the marinated pork belly, stir fry until nicely browned, for approximately 5 to 10 minutes.  You should see some fat being cooked out of the pork belly at this point.

  3. Add the kimchi into the pan, stir fry for another 2 minutes, for the flavour of kimchi and pork to completely mix.

  4. Turn off the heat. Thinly slice the green onion, and add to the stir fry.

  5. If available, sprinkle sesame seeds on top as garnish.

via Yang’s Nourishing Kitchen

Spinach Artichoke Stuffed Chicken Breast

Prep: 15m
Cook: 15m
Ready: 30m

Ingredients

  • 1 ½ lbs. chicken breasts 6 4-oz. portions
  • 2 tablespoons olive oil
  • 4 ounces cream cheese softened
  • ¼ cup Greek yogurt
  • ½ cup Mozzarella cheese shredded
  • ½ cup artichoke hearts thinly sliced
  • ¼ cup frozen spinach drained, and tightly packed
  • ½ tsp. salt divided
  • ¼ tsp. pepper divided

Instructions

  • Pound chicken breast to 1-inch thick.  Using a sharp knife cut each chicken breast down the middle, being careful not to cut all of the way through, to make a pocket for the spinach artichoke filling. Sprinkle chicken breasts with ¼ teaspoon salt and 1/8 teaspoon pepper.
  • In a medium-sized bowl combine the cream cheese, Greek yogurt, Mozzarella cheese, artichoke hearts, drained spinach, ¼ teaspoon salt and 1/8 teaspoon pepper. Mix until thoroughly combined.
  • Carefully fill each chicken breast with equal amounts of the spinach artichoke filling. If you have extra filling, set it aside until the chicken is almost done cooking.
  • In a large skillet over medium heat add olive oil and stuffed chicken breasts. Cover skillet and cook for 7-8 minutes on each side, or until chicken reaches 165 degrees with a meat thermometer.
  • During the last few minutes of cooking, add additional filling to the skillet to heat it up. Serve chicken with cauliflower rice, regular rice, mashed cauliflower, or mashed potatoes and enjoy!

via Evolving Table

 Crab Stuffed Mushrooms With Cream Cheese

Prep: 15m
Cook: 15m
Ready: 30m

Ingredients

    • 20 ounces cremini (baby bella) mushrooms (20-25 individual mushrooms)
    • 2 tablespoons finely grated parmesan cheese
    • 1 tablespoon chopped fresh parsley
    • salt

    Filling:

    • 4 ounces cream cheese softened to room temperature
    • 4 ounces crab meat finely chopped
    • 5 cloves garlic minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon paprika
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 400 F. Prepare a baking sheet lined with parchment paper.
  2. Snap stems from mushrooms, discarding the stems and placing the mushroom caps on the baking sheet 1 inch apart from each other. Season the mushroom caps with salt.
  3. In a large mixing bowl, combine all filling ingredients and stir until well-mixed without any lumps of cream cheese. Stuff the mushroom caps with the mixture. Evenly sprinkle parmesan cheese on top of the stuffed mushrooms.
  4. Bake at 400 F until the mushrooms are very tender and the stuffing is nicely browned on top, about 30 minutes. Top with parsley and serve while hot.

via Savory Tooth

Roasted Parmesan Chicken and Tomatoes

Prep: 10m
Cook: 14m
Ready: 24m

Ingredients

For the Chicken Pot Pie Filling:

  • 2 tablespoons of butter
  • 1/2 cup mixed veggies could also substitute green beans or broccoli
  • 1/4 small onion diced
  • 1/4 tsp pink salt
  • 1/4 tsp pepper
  • 2 garlic cloves minced
  • 3/4 cup heavy whipping cream
  • 1 cup chicken broth
  • 1 tsp poultry seasoning
  • 1/4 tsp rosemary
  • pinch thyme
  • 2 1/2 cups cooked chicken diced
  • 1/4 tsp Xanthan Gum

For the crust:

  • 4 1/2 tablespoons of butter melted and cooled
  • 1/3 cup coconut flour
  • 2 tablespoons full fat sour cream
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/3 cup sharp shredded cheddar cheese or mozzarella shredded

Instructions

  • Cook 1 to 1 1/2 lbs chicken in the slow cooker for 3 hours on high or 6 hours on low.
  • Preheat oven to 400 degrees.
  • Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter in an oven safe skillet for approx 5 min or until onions are translucent.
  • Add heavy whipping cream, chicken broth, poultry seasoning, thyme, and rosemary.
  • Sprinkle Xanthan Gum on top and simmer for 5 minutes so that the sauce thickens. Make sure to simmer covered as the liquid will evaporate otherwise. You need a lot of liquid for this recipe, otherwise, it will be dry.
  • Add diced chicken.
  • Make the breading by combining melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream in a bowl then whisk together.
  • Add coconut flour and baking powder to the mixture and stir until combined.
  • Stir in cheese.
  • Drop batter by dollops on top of the chicken pot pie. Do not spread it out, as the coconut flourwill absorb too much of the liquid.
  • Bake in a 400-degree oven for 15-20 min.
  • Set oven to broil and move chicken pot pie to top shelf. Broil for 1-2 minutes until bread topping is nicely browned.

via Kasey Trenum

Stuffed Avocados with Chicken Bacon Salad

Prep: 15m
Cook: 10m
Ready: 25m

Ingredients

FOR THE STUFFED AVOCADOS
  • 12 slices low sodium turkey bacon or low sodium bacon
  • 3 whole avocados, cut in half, pits removed
  • 1/2 lemon
  • 2 cups diced or shredded baked chicken breasts OR rotisserie chicken
  • 3 green onions, washed, trimmed, and sliced (keep the sliced green parts for garnish)
  • plain nonfat yogurt or low-fat sour cream, optional
  • dried parsley, for garnish, optional
  • cracked black pepper, for garnish, optional
FOR THE LEMON DRESSING
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, minced
  • salt and fresh ground pepper, to taste

Instructions

  1. Cook the bacon to a desired crispness; when cool enough to handle, crumble it into a salad bowl.
  2. Cut the avocados, remove the pits, and carefully scoop out the flesh.
  3. Dice up the avocado flesh and add it to the salad bowl.
  4. Squeeze a bit of lemon juice over the diced avocados and the empty avocado shells to prevent from browning.
  5. In the salad bowl, mix in the diced or shredded chicken and the white part of the sliced green onions. Set aside.

FOR THE LEMON DRESSING

  1. Whisk together all of the ingredients in a small bowl; adjust the seasonings to taste and pour it over the salad.
  2. Taste the salad and adjust the seasonings.
  3. Using a spoon, scoop out the prepared chicken bacon salad and fill the empty avocado shells.
  4. If desired, add a dollop of plain nonfat yogurt or sour cream.
  5. Garnish with sliced green onions, dried parsley and cracked black pepper.
  6. Serve.
FOR THE STUFFED AVOCADOS

via Diethood

Herbed Balsamic Chicken

Ready: 30m

Ingredients

  • 1/2 cup balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh chives
  • 2 teaspoons grated lemon peel
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken thighs (1-1/2 pounds)

Instructions

  1. Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes.
  2. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

via: TasteOfHome

Zucchini Crusted Pizza

Prep: 20ms
Cook: 25ms
Ready: 45ms

Ingredients

  • 2 large eggs, lightly beaten
  • 2 cups shredded zucchini (about 1-1/2 medium), squeezed dry
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh basil
  • 1 teaspoon minced fresh thyme
  • TOPPINGS:
  • 1 jar (12 ounces) roasted sweet red peppers, julienned
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup sliced turkey pepperoni

Instructions

  1. Preheat oven to 450°. Mix first eight ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle.
  2. Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until cheese is melted, 10-12 minutes longer.

via: TasteOfHome

Creamy Dijon Chicken

Ready: 25m

Ingredients

  • 1/2 cup half-and-half cream
  • 1/4 cup Dijon mustard
  • 1 tablespoon brown sugar
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 1 small onion, halved and very thinly sliced
  • Minced fresh parsley

Instructions

  • Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper.
  • In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

via: TasteOfHome

Naked Fish Tacos

Ready: 25m

Ingredients

  • 1 cup coleslaw mix
  • 1/4 cup chopped fresh cilantro
  • 1 green onion, sliced
  • 1 teaspoon chopped seeded jalapeno pepper
  • 4 teaspoons canola oil, divided
  • 2 teaspoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 2 tilapia fillets (6 ounces each)
  • 1/2 medium ripe avocado, peeled and sliced

Instructions

  1. Place first four ingredients in a bowl; toss with 2 teaspoons oil, lime juice, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until serving.
  2. Pat fillets dry with paper towels; sprinkle with the remaining salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat; cook tilapia until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with slaw and avocado.

via: TasteOfHome

Denver Omelet Salad

Prep: 20ms
Cook: 25ms
Ready: 45ms

Ingredients

  • 8 cups fresh baby spinach
  • 1 cup chopped tomatoes
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups chopped fully cooked ham
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 4 large eggs
  • Salt and pepper to taste
  • Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.
  • In same skillet, heat remaining olive oil over medium heat. Break eggs, one at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.

via: TasteOfHome

Blue Cheese Pork Medallions

Ready: 45ms

Ingredients

  • 1 pork tenderloin (1 pound)
  • 2 teaspoons Montreal steak seasoning
  • 2 tablespoons butter
  • 1/2 cup heavy whipping cream
  • 1/4 cup crumbled blue cheese
  • 1 tablespoon minced fresh parsley

Instructions

  1. Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm.
  2. Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.

via: TasteOfHome

Sage-Rubbed Salmon

Ready: 20m

Ingredients

  • 2 tablespoons minced fresh sage
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 skin-on salmon fillet (1-1/2 pounds)
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 375°. Mix first four ingredients; rub onto flesh side of salmon. Cut into six portions.
  2. In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.

via: TasteOfHome

Cilantro Lime Shrimp

Prep: 20ms
Cook: 25ms
Ready: 45ms

Ingredients

  • 1/3 cup chopped fresh cilantro
  • 1-1/2 teaspoons grated lime zest
  • 1/3 cup lime juice
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • Lime slices

Instructions

  1. Mix first nine ingredients; toss with shrimp. Let stand 15 minutes.
  2. Thread shrimp and lime slices onto four metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

via: TasteOfHome

Grilled Ribeyes with Greek Relish

Ready: 30m

Ingredients

  • 4 plum tomatoes, seeded and chopped
  • 1 cup chopped red onion
  • 2/3 cup pitted Greek olives
  • 1/4 cup minced fresh cilantro
  • 1/4 cup lemon juice, divided
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 beef ribeye steaks (3/4 pound each)
  • 1 cup crumbled feta cheese

Instructions

  1. For relish, combine tomatoes, onion, olives, cilantro, 2 tablespoons lemon juice, oil and garlic.
  2. Drizzle remaining lemon juice over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before cutting steaks in half. Serve with relish and cheese.

via: TasteOfHome

Keto Instant Pot Crack Chicken Recipe

Prep: 5m
Cook: 20m
Ready: 25m

Ingredients

  • 2 slices bacon, chopped
  • 2 lbs (910 g) boneless, skinless chicken breasts
  • 2 (8 oz/227 g) blocks cream cheese
  • ½ cup (120 ml) water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried chives
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried dill
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (2 oz/57 g) shredded cheddar
  • 1 scallion, green and white parts, thinly sliced

Instructions

  1. Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the chopped bacon and cook until crispy. Transfer to a plate and set aside. Press “Cancel” to stop sautéing. (See Note.)
  2. Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 15 minutes and then do a quick release.
  3. Use tongs to transfer the chicken to a large plate, shred it with 2 forks, and return it back to the pot.
  4. Stir in the cheddar cheese.
  5. Top with the crispy bacon and scallion, and serve.

via The Keto Queens

Pressure Cooker Beef Brisket in Beer

Prep: 15m
Cook: 70m
Ready: 85m

Ingredients

  • 1 fresh beef brisket (2-1/2 to 3 pounds)
  • 2 teaspoons liquid smoke, optional
  • 1 teaspoon celery salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 large onion, sliced
  • 1 can (12 ounces) beer or nonalcoholic beer
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions

  1. Cut brisket in half; rub with liquid smoke, if desired, along with celery salt, pepper and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 70 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer’s directions. If brisket isn’t fork-tender, reseal cooker and cook for an additional 10-15 minutes.
  2. Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Cook and stir until sauce is thickened, about 2 minutes. Serve with beef.

via: TasteOfHome

Pancetta and Mushroom-Stuffed Chicken Breast

Prep: 20ms
Cook: 25ms
Ready: 45ms

Ingredients

  • 4 slices pancetta
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 3/4 cup chopped fresh mushrooms
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup prepared pesto

Instructions

  1. Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
  2. In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper.
  3. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with one slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper.
  4. Transfer to a greased 13×9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving.

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