Dominant Dishes - Ketogenic Diet Challenge: Lose Weight Now! Awesome Ketogenic Diet Recipes To Transform Your Life With Maximum Fat Loss And Healthy Living (2016)

Ketogenic Diet Challenge: Lose Weight Now! Awesome Ketogenic Diet Recipes To Transform Your Life With Maximum Fat Loss And Healthy Living (2016)

Chapter 4. Dominant Dishes

Cheesy Chicken Nuggets

Ingredients:

4 chicken breasts, free range

2 cups mozzarella cheese

2 Tbsp. pork rinds

2 tsp dried oregano, divided

1/2 cup flaxseed meal

1 cup Parmesan cheese

1 tsp sea salt

1 tsp freshly ground black pepper

1/2 tsp red pepper flakes

1/2 Tbsp garlic powder

3 tsp paprika

2 large eggs

3 tsp chicken broth

1 cup olive oil, divided

2 cups tomato sauce, no sugar added

1 tsp minced garlic

Instructions:

In a food processor or high power blender, combine the pork rinds, flaxseed meal, parmesan cheese, 2 tablespoons oregano, salt, pepper, red pepper flakes, garlic powder, and paprika. Process until thoroughly combined, then transfer to a bowl.

Pound the chicken breasts using a meat tenderizer down to about 1/2 inch thick. Season both sides with salt and pepper, then slice into bite-sized pieces and set aside.

Beat the eggs in a bowl then whisk in the chicken broth. Set

aside.

Set the oven to 400 degrees F to preheat. Coat a casserole dish with nonstick cooking spray.

Place a saucepan over medium low flame and add 1/2 cup olive oil, tomato sauce, minced garlic, and remaining oregano. Cook, stirring occasionally, for 15 minutes.

Dip each chicken breast into the egg mixture, then dredge in the cheesy mixture.

Heat the remaining olive oil in a heavy bottomed skillet over medium low flame. Cook the chicken pieces until golden brown. Drain on paper towels.

Place the chicken nuggets in the casserole dish and add the sauce on top. Sprinkle the mozzarella cheese all over everything, then bake for 10 minutes, or until cheese melts. Serve hot.


Charred Salmon and Green Beans

Ingredients:

2 Alaskan salmon fillets, 6 oz. each

2 Tbsp. coconut oil

2 Tbsp. Dijon mustard, divided

1/2 Tbsp. chilli powder

1/2 Tbsp. stevia

1/2 tsp freshly ground black pepper

1/4 tsp dry mustard

1/4 tsp ground cumin

1/4 tsp paprika

1/4 tsp sea salt

Cinnamon

Bean Side:

1 1/2 Tbsp. butter

2 garlic cloves, minced

1/2 Tbsp. olive oil

1/2 lb. green beans

1/4 tsp sea salt

Pinch of freshly ground black pepper

Instructions:

Combine the chilli powder, cumin, salt, paprika, stevia black pepper, and dry mustard in a bowl. Add a dash of cinnamon and mix well. Set aside.

Place a nonstick skillet over medium flame and heat the coconut oil for at least 3 minutes.

Meanwhile, rub both sides of each salmon fillet with Dijon mustard, then press the chilli rub on both sides.

Set heat to medium high and sear the salmon in the skillet for 2 minutes, then turn over. Set heat to medium flame and cook for 8 minutes, or until fish can be flaked easily.

Meanwhile, place a skillet over medium flame and melt together the butter and olive oil. Sauté the garlic for 1 minute, then stir in the green beans and season with the salt and pepper. Set heat to medium low, then cover with the lid and cook for 8 minutes. Stir occasionally to prevent burning.

Arrange the salmon on a platter and place the green beans on the side. Serve at once.


Chicken salad

Ingredients

2 cups of baby spinach

1/2 an Avocado

1/2 chicken breast

1 Tbsp of Peri Peri Sauce

1 piece of low sodium bacon

Instructions

Heat the pan over medium heat and cook the bacon until it has turned brown and crispy.

Cut the chicken breast into equal parts while cooking. Put the chicken breast slices in the bacon fat and let them cook for 1 minute on one side then turn on the other side and fry for about five minutes. Before the five minutes are over, slice the avocado, and bacon into small pieces.

Put the avocado and spinach in a large bowl, and then add the peri peri sauce and bacon.

Beefy Ginger

Ingredients

cut 2 sirloin steaks into stripes

1 onion, diced

1 Tbsp of olive oil

2 small tomatoes, diced

1 crushed clove garlic

3 Tbsp of apple cider vinegar

1 Tbsp of ground ginger

Salt and pepper

Directions

Place oil in a fry pan. Once hot, put in the steaks and brown them.

Add the garlic, onion, and tomatoes when both sides have been properly cooked.

Mix the ginger salt, pepper and vinegar in a bowl then and add the mixture to the skillet.

Cover the skillet, and maintain low heat. Let this simmer until all the liquids evaporate.


Chicken Curry

Ingredients

3 lbs of chicken thighs

1 cup of water

7 oz of paneer packet

1/2 cup of heavy cream

1 cup of crushed tomatoes

1 Tbsp of olive oil

4 Tbsp of butter

1 1/2 tsp garlic paste

2 tsp coconut oil

1 tsp coriander powder

1 1/2 tsp of ginger paste

1 tsp salt

1 tsp of garam masala

1 tsp of paprika

1 tsp freshly ground black pepper

1/2 Tbsp of red chilli powder

1/2 tsp of kashmiri mirch

3 sprigs cilantro

Instructions

Preheat the oven to 375 degrees F.

Rub the chicken thighs with olive oil, salt and pepper to taste then place them on a cookie sheet to roast for about 25 minutes.

Slice the paneer into tiny bits and set aside.

Preheat the pan under medium heat and add the coconut oil and butter. Wait until the butter turns brown and then add garlic paste and ginger. Sauté for about 2 minutes before adding the tomato.

Mix the garam masala, coriander powder, paprika, salt and red chilli powder, blend them and simmer until the oil shows on top. Blend in the paneer slowly then add water and let it simmer for 5 minutes.

Stir the mixture under medium low heat and let it simmer until it comes to a boil again.

When the chicken is ready, remove from heat and pull off the bone, then dip it in the sauce and mix well. Allow to simmer for another 5 minutes then cilantro to garnish and serve hot.