Hello, it me. Like every person does when they are doing a “diet” or “lifestyle change,” I’ve repeatedly announced that I am a keto buff.
I have been way off my game lately. I started keto again when I got back to New York, but my head wasn’t in the game and I fell off the wagon on like day four.
I’m one of those people who needs that motivation/inspiration spark to just click for me to get my shit together. And here I am, it’s clicked and I’m ready to go hardcore keto.
In lieu of this, I thought I would share a few of my fav keto recipes that are my go-to. Maybe they’ll convince you to try keto too, or ya know, you can just make the dishes anyway because they’re delicious and don’t have any weird ingredients.
Crockpot Chicken Fajitas
These are delish and are perhaps the easiest meal that I make for keto. Now, these aren’t typical fajitas because I can’t eat them on a tortilla, but they are still yummy regardless.
Here are the ingredients:
- 1 lb of chicken tenderloins
- 1 packet of fajita seasoning
- 3 bell peppers
- 1 medium-sized onion
That’s literally all. Under $15 and you have dinner for the next five days. I’m no math genius, but that’s much less than ordering Postmates for one meal.
Take the chicken tenderloins and cut them into smaller strips, about an inch in width, then throw them in the crockpot. Throw on the seasoning and the cut up veggies then leave in the crockpot on high for 3 and a half hours. Boom, dinner.
Crockpot Garlic Buffalo Ranch Chicken
This is my fancy version of buffalo chicken dip. SOOO many people have requested this recipe because of how delish it looked on my Insta story, and it is.
Another pretty simple dish because the crockpot is a gift from God. Just know, if you are eating this recipe not on keto, it’s v heavy in fat. So indulge, my friends, because it is WORTH IT.
Here she is
- 2 lbs of chicken breast
- 1 packet of ranch seasoning
- 1/2-3/4 cup of hot sauce
- as many jalapenos that you can handle
- 4 oz of cream cheese
- 3 tbs. of butter
- 1 tbs. of minced garlic
Throw it all in a crockpot on high for 3 and a half hours and then a half hour on low. Make sure to keep mixing it throughout or the cream cheese will curdle and looks gross. Once it cools it will set and won’t look as runny, I promise.
So, try this out. Let me know if it tasted as good as it looked.
So this sounds weird, but they are so perf for breakfast. A lot of people make these as a healthy breakfast so if you know what these are, you can just scroll past.
My egg cups are 90 percent veggies and 10 percent egg. I’m not huge on eggs lately, but if I throw in more veggies and drown it with sriracha, they are divine.
- However many eggs you need for the week
- 1 small onion
- 1 and a half green peppers
- 2 stalks of green onion
- Handful of grape tomatoes
- 2 slices of bacon
I take a muffin pan and put one egg in each cup, chop up all of my veggies and throw them in each. I usually cook the bacon beforehand then just break it up and put some in each cup. That’s it! I put them in the oven on 350 degrees for 15 ish minutes (stick a knife through one of the eggs and make sure it comes out clean).
One-Pan Veggie Bake
Alrighty, this one is pretty self-explanatory. With keto, you can’t eat certain veggies like corn or carrots because they are higher in carbs. Which is fine with me because they are probably last on my list of favorites.
When I meal prep, I like to buy fresh produce because it’s cheaper and it tastes a little better. If I’m in a rush or don’t feel like doing all the prep work of washing and cutting, I’ll just grab a bag or two of frozen veggies.
This is typically what I use:
- 1 bunch of asparagus
- 1 large onion
- 2 small zucchinis
- 2-3 tbs. extra virgin olive oil
- garlic salt
I snap the ends off of my asparagus and lay them on a pan then cut up my onion and zucchini and spread them over top. Pour the olive oil all over then take one of those basting brushes and make sure everything is covered. Season to your liking and pop it in the oven on 350 degrees for 15-20 minutes.
Usually when I make this, I cook up a couple of chicken breasts or ground turkey to get my protein in.
Chick-fil-A Chicken Tenders
Okay, no these don’t taste exactly like Chick-fil-A’s chicken tenders, but they are so so tasty. The great thing about these is I can eat them with ranch because keto allows ranch.
I would definitely try this out if you’re just starting keto. They are a great transition meal that makes you feel like you aren’t eating differently.
- 1 package of chicken tenderloins
- 2 bags of pork rinds
- 4 eggs
- 1 tbs. of Italian seasoning
Preheat your oven to 350 degrees before you start the prep work. Crush your pork rinds as finely as possible. I used a food processor to get them super crushed. I mixed in the Italian seasoning with the pork rinds to add some more flavor. Whisk the eggs and drench each chicken tender then lay each side in the pork rinds so they are covered and put them on a pan.
If you want, you can sprinkle the chicken tenders with parmesan cheese. Bake them for about 20-25 minutes and enjoy.
If you have any questions on any of these recipes, let me know. Also, if there are any recipes you want me to try out I’d love to hear them!
Thanks for stopping by ☆