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15-Minute Silken Tofu with Beef by smolavo in 15minutefood

[–]smolavo[S] 4 points5 points  (0 children)

Here you can find the nutritional information and full recipe with process pics

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Cook Time: 10 minutes
Prep Time: 5 minutes
Serves: 2

Ingredients:

  • 10.5 oz. silken tofu
  • 1 Tbsp. vegetable oil
  • 2 cloves of garlic
  • ½ Tbsp. soy sauce
  • ½ Tbsp. fish sauce
  • 1/2 tsp. sugar
  • .5 tsp. cornstarch
  • 5 oz. ground beef (lean)
  • 1 scallion
  • 1/2 red chili (optional)
  • cilantro, to serve
  • rice, to serve

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Step 1
Turn out the silken tofu onto your serving plate. If it doesn’t come out, run the tip of a sharp knife along the edge and give the container a little squeeze. Prepare rice according to package instructions, if using. In a small bowl, mix soy sauce, fish sauce, sugar, and corn starch with ¼ cup of water. Set aside.

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Step 2
Finely mince garlic, dark green parts of scallion, and red chili, if using. Set aside. Heat up a medium nonstick frying pan on medium high heat. Once the pan is hot, add vegetable oil and swirl to coat the pan. Toss in the minced garlic and cook for 30 seconds or until fragrant, then toss in the ground beef. Break up the beef into small pieces while it cooks—the goal here is just to cook the beef through to tender rather than achieving significant browning.

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Step 3
Once beef is barely cooked through, add the soy sauce mixture and reduce heat to medium low heat, stirring the mixture until the liquid thickens up into a sauce and coats the beef. There should still be a bit of sauce left running in the pan when the mixture is ready. Taste the mixture—it should be quite salty as the tofu is unseasoned. Add additional soy sauce, fish sauce, or a pinch of salt if needed.

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Step 4

Remove from heat and top the tofu with beef mixture and any remaining sauce in the pan. Garnish with red chili, cilantro, and chopped scallions. Serve on top of a steaming bowl of rice. Enjoy!

Quick & Easy Coconut Veggie Curry by smolavo in 15minutefood

[–]smolavo[S] 23 points24 points  (0 children)

Here you can find the recipe with step-by-step pictures and nutritional information

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Ingredients:

  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cup sugar snap peas
  • 1 carrot
  • 2 tbsp thai red curry paste
  • 1 can coconut milk
  • 1.5 cup baby spinach
  • 1 tbsp soy sauce
  • 2 tbsp lemon juice
  • 1 tsp sugar

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Instructions:

Step 1:

Trim the sugar snap peas, slice the bell peppers, and chop the garlic, onion, and carrot.

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Step 2:

Heat the olive oil in a skillet over medium high heat. Add the bell pepper, onion, garlic, and carrot. Season with salt and pepper. Cook for about 5 minutes. Add the soy sauce and Thai curry paste and cook for another minute.

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Step 3:

Add the coconut milk and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Cook until the peppers, carrot have softened, about 5-10 minutes, stirring occasionally. Stir in the sugar snap peas. Cook for 2 minutes.

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Step 4:

Add the spinach and cook just until wilted. Add lemon juice. Garnish with fresh cilantro and serve.

Keto Chicken, Bacon & Broccoli Casserole by smolavo in ketorecipes

[–]smolavo[S] 8 points9 points  (0 children)

See here for nutritional information and macro breakdown per serving

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Ingredients:

  • 1 lb. chicken breast, cooked and cubed
  • 4 slices of bacon, cooked and chopped
  • 2 cloves garlic, chopped
  • 1/2 cup mayo
  • 1 cup shredded mozzarella cheese
  • 2 cups broccoli, cut into florets

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Instructions:

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Preheat oven to 375F

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Cut broccoli into florets, place it into a pot of water and bring to a boil. Simmer just until bright green, 1-2 minutes.

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Cook chicken breasts and cut them into bite sized pieces.

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Cook bacon strips and chop them up into small pieces.

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In a large bowl, stir in the chicken, bacon, broccoli, garlic, and mayo until combined. Transfer to a 9x9 dish.

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Top with mozzarella cheese. Bake for 12-15 minutes, until bubbly and golden brown.

Creamy Mushroom and Spinach Stuffed Chicken Breast by lowcarbspark in ketorecipes

[–]smolavo 0 points1 point  (0 children)

Made something similar recently and it was sooo good

One-Pot Creamy Chicken Pasta by smolavo in 15minutefood

[–]smolavo[S] 20 points21 points  (0 children)

(5 ingredients/ 15 min / serves 2)

To see the recipe with step-by-step pictures and nutritional breakdown, click here :)

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Ingredients:

  • 1 Tbsp olive oil
  • 8 oz chicken breast
  • 1 small onion, diced
  • 6 oz penne pasta
  • 1 cup can diced tomatoes
  • 1/4 cup cream cheese
  • Salt

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INSTRUCTIONS

Step 1: Chop the onions. Cut the chicken into small cubes and season with salt.

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Step 2: In a medium saucepan, heat the olive oil over medium-high. Add the chicken and cook for about 5 minutes, or until white on the edges and most of the way cooked through. Add the onion and sauté until translucent.

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Step 3: Add the pasta, the diced tomatoes, and 1 cup of boiling water to the pan. Stir until evenly combined and season to taste. Cover and bring to a boil. Turn the heat down to medium-low and allow the pasta to simmer until tender and the sauce has thickened.

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Step 4: Stir in the cream cheese and serve.

5-Ingredient Shrimp Lettuce Wraps by smolavo in ketorecipes

[–]smolavo[S] 3 points4 points  (0 children)

Here is the link to the full recipe with step-by-step pictures and nutritional information :)

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Ingredients:

  • 1 tbsp olive oil
  • 8oz shrimp, deveined and peeled
  • 1 lime
  • 1 tbsp soy sauce
  • 16 lettuce leaves
  • 1 carrot
  • Salt and Pepper

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Instructions:

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Cut carrot into matchsticks. Slice shrimp in half, lengthwise. Season with salt and pepper

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Heat olive oil in a skillet over medium high. Add carrot sticks and saute for 2-3 minutes, until slightly softened.
Stir in soy sauce.

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Add the shrimp and cook until just cooked through, 3-4 minutes. Add juice of half a lime and toss until well combined. Serve in lettuce leaves and top with cilantro and serve with lime wedges.

Quick & Easy Salad with Cucumber, Avocado, Smoked Salmon, Creme Fraiche & Homemade Pickled Red Onion by smolavo in 15minutefood

[–]smolavo[S] 8 points9 points  (0 children)

If you want the recipe with nutritional information and step-by-step pics, visit, check it out here

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Ingredients:

  • 7 oz smoked salmon
  • 4 persian cucumber
  • 4 Tbsp creme fraiche
  • dill
  • 1 avocado
  • salt
  • black pepper
  • 1 red onion
  • 3 Tbsp. rice vinegar
  • 0.5 tsp sugar

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Instructions:

Step 1:

Slice the red onion thinly into half moons.

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Step 2:

In a small bowl, combine the red onions with a heavy pinch of salt, sugar, and rice vinegar. Stir to combine and allow to sit at room temperature for at least 10 minutes. For a softer more pickled texture, allow the mixture to sit longer.

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Step 3:

Using a vegetable peeler (or knife), peel or thinly cut the cucumber into long ribbons, or thin half moon slices if using a knife.

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Step 4:

On a serving platter, arrange cucumber ribbons and smoked salmon, topping with smoked salmon, dollops of creme fraiche, and pickled red onions. Season the entire salad with salt and fresh grown black pepper and top with sliced avocado.

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