So what do you do when you are at the end of the day, you have logged your foods, you’re still hungry, and you no longer have any carbs or calories (if you count them) to spare in your macros? You eat keto ramen! The sodium is also a great boost for the electrolytes so easily lost on this way of eating. Win win!
I was able to get the nutritional information for a single packet of Top Ramen seasoning from the company, and this sucker is a keto winner!
ALWAYS remember to rinse these noodles thoroughly. They initially have an order that is eliminated by rinsing. You can boil these noodles to death without overcooking them, so have at it! I usually boil about 8-10 minutes to try to soften up a bit more. Just add the seasoning packet with the desired amount of water in the pot with the noodles.
I like to add green onion and cilantro to mine, but put in whatever you like! Maybe a little white pepper?
Growing up, this was an absolute favorite dinner. The only keto tweak here was making seasoned breadcrumbs without carbs. In order to do that, all I needed was some Italian seasoning and crushed pork rinds (hate the smell, love the taste). So here goes…
2 cups crushed (or food processed) pork rinds
1.5 Tbsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
4 chicken breasts (if very thick, pound to 3/4 inch or less
2 eggs, beaten
1 lb mushrooms
4 slices muenster cheese
1/4 cup canned chicken broth
1 1/4 sticks salted butter
Preheat oven to 350 degrees. Pat chicken dry. Place in bowl and pour eggs over. Cover and refrigerate 1-2 hours.
On a plate, mix pork rinds and Italian seasoning. Drain chicken. Dredge in “breadcrumbs”.
Melt 8 Tbsp butter in heavy large skillet over medium heat. Add chicken and cook until just brown, about 3 minutes per side. Transfer chicken to glass baking dish.
Melt remaining 2 Tbsp butter in same skillet. Add mushrooms and cook until soft, stirring occasionally, about five minutes. Spoon mushrooms over chicken. Top with cheese slices. Add broth to baking dish. Bake until chicken is cooked through, about 20 minutes.
It doesn’t get much easier or refreshing than this. I was able to throw this together in a matter of minutes, and my only problem was not making enough for leftovers. SO good! There are plenty of variations, and I after taking the picture, I remembered that I had some avocado to throw in. It was then the perfect dish.
1 small cucumber or half of a large cucumber, chopped
1/2 cup chopped tomatoes (I used cherry tomatoes from my garden)
1/2 cup Trader Joe’s Mediterranean Feta Cheese Crumbles (you can use plain if you’d prefer)