Recipes

Sheet Pan Ketogenic Review and a Recipe! Sausage, Shrimp and Bok Choy

Hey there!  I'm super excited to share a fantastic new keto book with you!  A few days ago I got a copy of Sheet Pan Ketogenic by Pamela Ellgen and I have been obsessing over it and cooking from it all weekend!

If you've been following Modern Low Carb for a while, you know that we make lots of pretty simple, healthy, keto recipes.  Well, I tend to think they are simple, but the fact is, we're all busy, and sometimes the last thing you want to do is dirty five pans and bowls to cook dinner. But you still want to stay on plan, right?  This book answers that problem and keeps you totally in the low carb, keto zone, using just one sheet pan!  It's filled with 150 tasty low-carb recipes that will give you the confidence to create new dishes in an easy, stress-free (and pretty much mess-free!) way!  Think tasty dishes like Salmon and Fennel with Orange, Citrus and Herb Marinated Pork Shoulder, and Cheesy Chicken Fajita Bake.  Delicious!

sheet pan ketogenic

I'm even more excited to tell you that the awesome folks behind this book are letting us share a recipe from the book with Modern Low Carb readers!  This gem of a dish, Sausage, Shrimp and Bok Choy, is a one-pan wonder that I have now made twice in three days because my family loved it so much.  The first time I stuck to the exact recipe from the book, which tasted a bit like paella without the rice and was so good! The second time I gave it some Asian flair with a bit of soy sauce, ginger and sriracha mayo and it was a totally different meal.  It took about 10 minutes of prep, 15 minutes in the oven, and 2 minutes to toss the parchment paper and wash the pan.  Hello Monday night meal!  It also happens to be really lovely to look at.

shrimp sausage bok choy

Be sure to pick up your copy of Sheet Pan Ketogenic, for this recipe and many more!  You can order it here!  In the meantime, enjoy this recipe and share it on Instagram, tagging #modlowcarb.  I love seeing your delicious work!

Sausage, Shrimp and Bok Choy 

Yield: 4 servings

INGREDIENTS:

  • 4 pork sausage links, cut into 1-inch pieces (I used 1 cup ground pork sausage instead)
  • 1 pound large shrimp, peeled and deveined
  • 4 heads baby bok choy, halved lengthwise
  • 1/4 cup olive oil
  • sea salt
  •  fresh ground pepper
  • For the alternate version, I added 1 tbsp freshly minced ginger, 1 tsp five spice powder, 1 tsp sesame oil to the sheet pan before cooking, and 1 tbsp tamari and 1 tbsp sriracha mayo after it was cooked but this is totally optional!)

PREPARATION

-Preheat the oven to 350 degrees.  Line a sheet pan with parchment paper.

-Spread the sausage, shrimp and bok choy onto the sheet pan.  Drizzle with the olive oil.  Toss gently to coat, turning the bok choy so that it is cut side down on the sheet pan.  Season with salt and pepper. 

-Bake for 15-20 minutes or until the sausage is cooked through.  Serve and enjoy!

Nutritional information per serving (base recipe): 536 calories, 39 grams fat, 41 grams protein, 4 grams carbohydrate, .1 grams dietary fiber, 3.9 grams net carbohydrate.

 

Low Carb Party Meatballs, Three Ways - Keto, Gluten-Free

meatballs three ways 2

We're already two weeks into December and the holidays are heeeeeere!  I love this time of year so much. The baking!  The cooking!  Designing Christmas cards! Decorating, hostessing and gift wrapping!!  These really ARE my favorite things. Do you notice one big holiday task that is missing from this list?  Yes, you're right. Buying gifts.  Dun dun dun.  

It isn't that I don't like giving gifts.  It's just so much pressure to pick out the perfect gift. And if you did a great job last year then it's double the pressure this year.  It's the thought that counts, sure, but the execution is sort of important too, right?  If you would please go out and pick out my gifts for everyone, I will wrap the heck out of them.  They will be gorgeous.  I promise.  

 Anyway, onto the fun stuff, which is holiday party food. What are you thinking about making for your holiday potluck, neighborhood get-together or family holiday fete?  Might I suggest these super tasty meatballs, made three ways?  We take my classic meatball base and customize with different flavors.  Sure, they're low carb. They also happen to be little flavor bombs that everyone likes.  They're the first thing to go at my parties and the will be at yours!  Or, just make a big batch and freeze them for dinners.  Make, freeze, reheat and customize? Yes, please!

Low Carb Party Meatballs - Three Ways

For the meatball base:

  • 1 pound ground beef (I use 80/20, grass fed)
  • 3 tbsp very finely chopped yellow onion
  • 1 egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 clove garlic, finely chopped
  • 1 cup crushed pork rinds
  • 1 tbsp. heavy cream
  • salt and pepper to taste

EXTRAS

  • 3 tbsp. sriracha
  • 1 tbsp. chopped green onion
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tbsp. chopped green olives, pitted
  • 1.5 tbsp. soy sauce
  • 1 tsp finely chopped ginger
  • 1 tbsp hoisin sauce (look for a low sugar version)
  • 1 tsp fish sauce

PREPARATION:

Preheat oven to 375 degrees.

-Using a large mixing bowl, add all meatball base ingredients noted above.  Use your hands to incorporate all ingredients together. Separate the base into thirds and put each third inseparate mixing bowl.

-In one bowl, add 1 tbsp. sriracha and the green onion and incorporate into the base.  Once fully incorporated, take 1 tbsp. at a time and roll into a small ball.  Place on a parchment-lined cookie sheet about 1.5" apart. 

-In the second bowl, add chopped green olives, cumin, oregano and parsley and mix to combine.  Once fully incorporated, take 1 tbsp. at a time and roll into a small ball.  Place on parchment-lined cookie sheet about 1.5" apart.

-In the third bowl, add .5 tbsp. soy sauce, ginger and fish sauce.  Mix to combine.  Once fully incorporated, take 1 tbsp. at a time and roll into a small ball.  Place on parchment-lined cookie sheet about 1.5" apart.

-Bake for 23-25 minutes, or until the interior is completely cooked through and no longer pink.  Remove from cookie sheet.  Roll the sriracha meatballs in remaining 2 tbsp. sriracha sauce.

-Mix the hoisin sauce and remaining 1 tbsp. soy sauce together. Roll the Asian meatballs in the sauce mix.

-Plate all three meatball types and serve with your favorite sauce!  I like to use a cumin mayo for the Mediterranean meatballs, ranch for the sriracha meatballs, and soy sauce for the Asian meatballs.  Serve and enjoy!