New Year’s Eve Menu: Keto Diet

Just because the holiday season is approaching doesn’t mean your diet has to be thrown out the window with your New Year’s Eve menu. There are plenty of alternatives to fatty, high-calorie foods for New Year’s Eve, but what if you’re looking to keep the fat? The keto diet is designed to be a high-fat, moderate-protein plan, so you need some extra special recipes to keep those party-goers at bay without all the carbs.

What is Keto?

A ketogenic diet, also called keto, is the idea of targeting certain macros in your diet. It’s a diet that consists of high fats and low carbs. As such, you have to avoid eating carbs on a daily basis which throws out most of the New Years Eve menu options.

Keto may offer benefits for your health, though. Studies have shown that keto is a great tool for short and immediate-term weight loss.

Restricting foods is not part of the Noom weight-loss program. Instead of focusing on macronutrients like carbohydrates, the plan focuses on calorie-density. Noom literally teaches you how to eat more and lose weight. Check it out for yourself with today’s free trial offer!

How Does the Keto Diet Help?

Keto helps on a few different fronts. At its core, it gives the dieter an opportunity to make decisions to help their health. It’s a conscious step that has to be taken to show that you care about your body and your life.

Not only are there mental benefits of dieting, but there are obviously health benefits too. There’s a lot of science surrounding keto. The big takeaway is that keto can help you lose weight which can lead to major advances in your health, per The Journal of Physiology.

Keto is more sustainable than a “crash diet” that certain people might use. The opportunities to keep up with a ketogenic diet all comes down to making a comprehensive keto diet menu plan.

Keto During the Holidays

Being on any type of diet during the holidays is especially hard. As you’re surrounded by loved ones, the common theme is often enjoying food and each other’s company.

Sometimes it’s embarrassing to say that you’re on a diet. Someone might offer you food and you eat it even though you know it’s against your plan. You’re not alone here – many people struggle with weight loss during the holidays. If you’re not a nutrition expert, you may not even know where to start. You’ll be left looking at the New Years Eve menu and blindly guessing which item would be the best for your keto diet.

There is some good news for you. Below is a list of 25 keto meals that can be added to your New Year’s Eve menu. Find the ones that seem the tastiest and cook them for yourself and your loved ones. No more peer pressure into breaking your diet!

25 Keto Recipes for New Years Eve Menu

Without further ado, here are 25 keto recipes for your New Years Eve menu. Don’t be afraid to add ingredients to any of them to make the creation your own.

Beef Stew

Prep time: 15 mins

Cook time: 105 mins

Makes: 5 servings

Ingredients

• 1.5lb chuck roast
• Salt and pepper
• 1 large onion
• 1 carrot
• 1.5 tablespoons olive oil
• 7oz baby bella mushroom
• 3 sliced celery stalks
• 3 minced garlic cloves
• 1.5 tablespoons of tomato paste
• 5 cups of beef broth
• 1 teaspoon of thyme leaves
• 1 teaspoon of rosemary

Directions

Start off by cutting the chuck roast into 1” cubes. Continue by patting the beef dry and seasoning it well with pepper and salt. Use medium heat and a large pot to heat some oil. Break it down into batches and sear the beef on every side for 3 minutes each; until it’s golden. Add more oil as needed.

Using the same pot, toss in mushrooms and cook them for 5 minutes until they’re crispy. Add the carrots, celery, and onion and cook for 5 more minutes until they’re soft. Add garlic and let it heat up for a minute until it’s fragrant. Stir in the tomato paste, coating the veggies.

Mix in the rosemary, broth, beef, and thyme. Season with pepper and salt. Bring everything to a boil then reduce the heat to a simmer and cook until the beef is tender. It takes between 50 minutes to an hour.

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Mac and Cheese

Prep time: 20 mins

Cook time: 80 mins

Makes: 8 servings

Ingredients for the Macaroni and Cheese

• Butter
• Salt and pepper
• 1 cup of heavy cream
• 2 tablespoons of olive oil, extra-virgin
• 2 cauliflower heads
• 5oz cubed cream cheese
• 3 cups of cheddar, shredded
• 3 cups of mozzarella, shredded
• 1 tablespoon of hot sauce

Ingredients for the Topping

• 5oz crushed pork rinds
• 1/2 cup of Parmesan, grated
• 1 tablespoon olive oil, extra-virgin
• 3 tablespoons of parsley, chopped

Directions

Start by preheating your oven to 375 degrees. Butter a baking dish and grab a large bowl. In the bowl, add 2 tbsp of oil and some salt. Toss the cauliflower to coat it. Place the cauliflower on baking sheets and roast for 40 minutes until it’s barely golden.

While this is happening, heat cream over medium heat in a large pot. Bring it to a simmer then reduce it to low. Add in the cheeses and stir continuously until they’re melted. Take it off the heat, add hot sauce and some salt and pepper. Fold in the roasted cauliflower and taste to perfect the seasoning.

Put this mixture in a baking dish. Use a medium bowl to combine the Parm, oil, and pork rinds. Sprinkle this mixture on the top of the cauliflower and cheese in an even layer. Bake for 15 minutes until it’s golden. Garnish the dish with some parsley before plating.

Meatballs

Prep time: 20 mins

Cook time: 50 mins

Makes: 4 servings

Ingredients for the Meatballs

• 1 pound of beef, ground
• 1 clove of minced garlic
• 1/3 cup of mozzarella, shredded
• 1/4 cup of parmesan, grated
• 3 tablespoons of parsley, chopped
• 1 beaten egg
• 1 tablespoon of salt and pepper
• 2 tablespoons of olive oil, extra-virgin

Ingredients for the Sauce

• 1 chopped onion
• 2 minced cloves of garlic
• 28oz crushed tomatoes, can
• 1 teaspoon oregano
• Salt and pepper

Directions

Start by combining the garlic, mozzarella, beef, Parm, egg, parsley, salt, and pepper in a large bowl. Mix them with your hands and form the mixture into 16 meatballs.

Heat oil in a large skillet over a stove on medium heat. Add the meatballs and turn them occasionally while they cook. Do this until they’re golden on every side. It might take around 10 minutes.

Take them off the skillet and put them on a plate that’s lined with paper towels. Continue doing this until all of the meatballs are cooked.

Using the same skillet, cook your onion for 5 minutes until it’s hot. Add garlic and continue cooking for another minute until you can smell the garlic. Add in the pepper, oregano, and tomato. Put the meatballs back in the skillet and cover them. Let it simmer until the sauce thickens which takes about 15 minutes. Before plating, add more Parmesan cheese to the top of each meatball.

Chicken Bacon Ranch and Cheese

Prep time: 10 mins

Cook time: 35 mins

Makes: 4 servings

Ingredients

• 4 slices of bacon
• 4 chicken breasts, butterflied
• Salt and pepper
• 3 tablespoons of ranch
• 1.5 cups of mozzarella, shredded
• Chives, chopped

Directions

Cook bacon over medium heat in a large skillet. Flip it once and cook both sides around 8 minutes until it’s crispy. Put it on a plate lined with paper towels and drain some of the fat out of the skillet.

Season the chicken with pepper and salt then put it in the same skillet over medium to medium-high heat. Cook it about 4 to 6 minutes per side until it’s golden and barely cooked through.

Turn the heat down to medium and put ranch on the chicken and then top it with mozzarella. Cover the skillet, cooking it for 5 minutes until the cheese is bubbling. Sprinkle chives and bacon on the dish before serving.

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Taco Casserole

Prep time: 15 mins

Cook time: 60 mins

Makes: 6 servings

Ingredients

• 1 tablespoon olive oil, extra-virgin
• Half a diced onion
• 2 pounds of beef, ground
• 2 tablespoons of salt and pepper
• 2 tablespoons of taco mix
• 1 jalapeno
• 6 eggs
• 2 cups of Mexican cheese, shredded
• 2 tablespoons parsley
• Optional: 1 cup of sour cream

Directions

Turn your oven to 350 degrees. Heat oil over medium heat with a large skillet. Add in onions and cook them for 2 minutes until they’re slightly softened. Add in the beef and sprinkle pepper and salt on it. Break up the meat as you cook it for 6 minutes until it’s not pink anymore. Sprinkle in the jalapeno and taco seasoning. Stir it for a minute until the seasoning is toasted before draining the mixture and letting it cool a little bit.

Whisk eggs in a mixing bowl and put in the meat mixture. Spread it into an even layer into a deep baking dish and put cheese on top. Bake for 25 minutes until it’s set.

To serve, add parsley, jalapeno, and sour cream to the top.

Chicken Parm

Prep time: 15 mins

Cook time: 55 mins

Makes: 4 servings

Ingredients

• 4 chicken breasts
• Salt and pepper
• 1 cup of almond flour
• 3 eggs
• 3 cups of parmesan, grated
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoons oregano
• 3/4 cup of tomato sauce, low-carb and sugar-free
• Veggie oil
• 1.5 cups mozzarella, shredded
• Basil leaves

Directions

Start by heating your oven to 400 degrees. Cut the chicken breasts in half and season either side with pepper and salt. Put almond flour and eggs in separate bowls. Use a third one to combine the Parmesan, onion and garlic powder, oregano, pepper, and salt.

One at a time, dip the cutlets into the flour, then the egg mixture, then the cheese mixture. Each dip requires you to press a little to coat the chicken. Bring the chicken to a skillet on medium heat with 2 tbsp of oil in it. Cook it for 3 minutes on both sides until it’s golden. Continue this process until all breasts are cooked, adding oil as required.

Put the cutlets in a dish and spread tomato sauce on top then mozzarella. Bake 10 to 12 minutes until the cheese melts. Top with Parm and basil to plate.

Taco Cups

Prep time: 10 mins

Cook time: 20 mins

Makes: 6 servings

Ingredients

• 2 cups of cheddar, shredded
• 1 tablespoon olive oil, extra-virgin
• 1 chopped onion
• 3 minced cloves of garlic
• 1 pound of beef, ground
• 1 teaspoon chili, powder
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon paprika
• Salt and pepper
• Sour cream
• Avocado, diced
• Cilantro, chopped
• Tomatoes, chopped

Directions

Turn your oven to 375 degrees. Starting in the corner of a baking sheet lined with parchment, spoon 2 tablespoons of cheddar into a pilie. Move an inch to the right and repeat. Continue until the tray is full or you run out of cheese. Bake them for 6 minutes until the edges start to turn golden brown then remove from the oven and set aside for a moment.

Grease a muffin tin with cooking spray. Place one cheese disk into each baking cup and press gently so the cheese molds to the pan. Allow to cool for 10 to 15 minutes.

Pour oil in a large skillet on medium heat. Add in onion and cook it for 5 minutes until it’s soft. Stir in beef and garlic, breaking up the meat with a spoon while it cooks for 6 minutes until it’s not pink. Drain the fat.

Put the meat back on the skillet and season with the remaining ingredients. Transfer the cheese cups to a platter and fill them with beef. Top them with avocado, tomatoes, sour cream, and cilantro.

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Lettuce Wrap Philly Cheesesteak

Prep time: 10 mins

Cook time: 30 mins

Makes: 4 servings

Ingredients

• 2 tablespoons of vegetable oil
• 1 thinly sliced onion
• 2 thinly sliced bell peppers
• 1 teaspoon of oregano
• Salt and pepper
• 1 pound thinly sliced skirt steak
• 1 cup of provolone, shredded
• 8 lettuce leaves
• 1 tablespoon of parsley, chopped

Directions

Add a tablespoon of oil in a large skillet and put it on medium heat. Add peppers, onion, oregano, pepper, and salt. Stir it and cook until the veggies are tender which should take 10 minutes. Take out the ingredients and keep the oil in the skillet warm.

Put in a layer of steak, pepper, and salt. Cook it for 2 minutes on either side, searing it to your liking. Add the mix of onions and toss it with the steak in the skillet. Smother with cheese before covering and giving it a minute to melt.

To serve, scoop the steak onto lettuce and garnish with parsley.

Salmon

Prep time: 10 mins

Cook time: 10 mins

Makes: 4 servings

Ingredients

• 4 fillets of salmon, 4oz each
• 1 tablespoon mustard
• 2 minced cloves of garlic
• 1 tablespoon shallots, minced
• 2 tablespoons thyme, chopped
• 2 tablespoons rosemary, chopped
• One lemon – half juiced, half sliced
• Salt and pepper

Directions

Mix mustard, shallots, rosemary, thyme, lemon juice, pepper, salt, and garlic in a bowl while your broiler is heating up. Spread this mixture on the salmon fillets and broil them for 8 minutes. Garnish them with lemon slices and thyme to serve.

Quesadillas

Prep time: 10 mins

Cook time: 25 mins

Makes: 4 servings

Ingredients

• 1 tablespoon olive oil, extra-virgin
• 1 sliced bell pepper
• 1.5 sliced onion (for cooking)
• 1/2 teaspoon chili, powder
• Salt and pepper
• 3 cups Monterey Jack, shredded
• 3 cups cheddar, shredded
• 4 cups chicken, shredded
• 1 sliced avocado
• 1 sliced onion (for garnish)
• 1 tablespoon extra-virgin olive oil
• 1 bell pepper, sliced
• Sour cream

Directions

Start by preheating the oven to 400 degrees. Line two baking sheets with aluminum foil or parchment paper. Heat oil in a skillet on medium-high heat. Put in the onion, bell pepper, salt and pepper, and chili powder. Cook it all for about 5 minutes until it’s soft then put it on a plate.

In a bowl, put together all of the cheeses. Scoop 1.5 cups of this new mixture into the middle of both baking sheets. Shape an even layer of cheese into a circle.

Bake the cheeses for 8 to 10 mins until they’re slightly golden. Remove from the oven. Carefully stack the onion mix and avocado slices on one side of each cheese circle.

Let it cool down before using the aluminum foil or parchment paper to fold the tortillas in half over the fillings. Put it back in the oven for another 4 minutes. Repeat this process for the remaining quesadillas.

Cut them into quarters and garnish with sour cream and onion to plate.

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Bacon Zoodle Alfredo

Prep time: 5 mins

Cook time: 25 mins

Makes: 4 servings

Ingredients

• 1/2 pound chopped bacon
• 1 chopped shallot
• 2 minced cloves of garlic
• 1/3 cup of white wine
• 1.5 cups of heavy cream
• 1/2 cup Parmesan, grated
• 16oz zoodles
• Salt and pepper

Directions

Cook bacon for 8 minutes in a skill on medium heat. Drain it on a plate with paper towels. Pour out most of the grease and add shallots, cooking them for 2 minutes before soft. Add garlic and cook for a minute until it’s fragrant. Add wine and allow it to cook until the volume is reduced by half.

Add in heavy cream and boil the mixture, then reduce the heat to low and add Parmesan. Cook it for 2 minutes until the sauce thickens a little. Add in the zoodles and toss them until they’re coated. Take them away from the heat and add the cooked bacon. Enjoy!

Bacon-Wrapped Stuffed Zucchini

Prep time: 10 mins

Cook time: 50 mins

Makes: 6 servings

Ingredients

• 3 halved zucchini (lengthwise)
• 8oz softened cream cheese
• 1/2 cup artichoke hearts, chopped
• 1/2 cup spinach, chopped
• 1 cup of mozzarella, shredded
• 1/2 cup Parmesan, grated
• 1 minced garlic clove
• 1/2 teaspoon red pepper flakes
• Salt and pepper
• 12 slices of thick-cut bacon

Directions

Heat your oven to 350 degrees. Put parchment paper in a baking sheet and use a spoon to hollow the centers of every zucchini. Combine artichoke hearts, mozzarella, cream cheese, spinach, garlic, parmesan, pepper, and salt and red pepper flakes in a bowl, stirring the mixture.

Scoop the mixture into the zucchini boats you created and wrap 2 pieces of bacon around the filling. Bake in the oven for 40 minutes until the bacon is crispy.

BLT Burgers

Prep time: 25 mins

Cook time: 10 mins

Makes: 4 servings

Ingredients

• 1 pound halved bacon slices
• 1 pound beef, ground
• Salt and pepper
• 1/2 cup of mayo
• 1/2 lemon, juiced
• 3 tablespoons of chives, chopped
• Lettuce
• 2 sliced tomatoes

Directions

Heat your oven to 400 degrees and put a baking rack inside a baking sheet to help catch some of the grease during this process. Make two bacon weaves using 6 bacon halves.

To do this, place three half slices of bacon fat on your surface, side-by-side, and touching. Weave the remaining three half slices into the base you just created. Your final weave will be a little square of bacon.

Season it with pepper and salt and bake for 25 minutes until the bacon is crispy. Put it on a plate lined with paper towels, blot the grease, and let cool for 10 minutes.

While that’s happening, preheat your grill to medium-high heat, shape ground beef into patties, and season both sides with pepper and salt. Grill them for about 4 minutes per side, until you get your desired level of cook.

Whisk together lemon juice, mayo, and chives to make the sauce. Put together a bacon weave, then sauce, burger, lettuce, tomato, and the other bacon weave to create your BLT burger.

Pork Chops

Prep time: 15 mins

Cook time: 25 mins

Makes: 4 servings

Ingredients

• 4 pork chops, boneless
• Salt and pepper
• 2 tablespoons of olive oil, extra-virgin
• 8oz sliced bella mushrooms
• 2 minced garlic cloves
• 1/2 cup of heavy cream
• 1/2 cup Parmesan, grated
• 1 teaspoon oregano
• One pinch to 1 teaspoon of red pepper flakes
• 3 cups of baby spinach

Directions

Use salt and pepper to season both sides of a pork chop before placing it in a large skillet with preheated oil. Cook until they’re golden brown then remove to a plate.

Cook mushrooms in the same skillet for 5 minutes, then add garlic and give it a minute to become fragrant. Put in Parm, oregano, heavy cream, pepper, salt, and red pepper flakes. Let the sauce simmer for 3 minutes until it starts to thicken. Add spinach and cook for 2 minutes until it wilts. Combine the pork chops with the mixture in the skillet and cook for 5 minutes until it’s warmed through before serving.

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Bacon-Wrapped Cauliflower

Prep time: 25 mins

Cook time: 85 mins

Makes: 4 servings

Ingredients

• 1/3 cup olive oil, extra-virgin
• 1/3 cup lemon juice
• Salt
• 1 cauliflower head
• 10oz spinach, chopped
• 2 eggs
• 4 thinly sliced onions
• 2 minced garlic cloves
• 3/4 cup cheddar, shredded
• 4 oz cubed and softened cream cheese
• 1/2 cup Panko
• 1/4 cup of Parmesan, grated
• 1 pound of bacon, thinly sliced

Directions

Preheat the oven to 450 degrees. In a large pot, bring lemon juice, oil, 8 cups of water, and 2 tablespoons of salt to a boil. Add in the cauliflower and reduce it to a simmer. Put a plate on top of the cauliflower to keep it submerged. Simmer for 12 minutes.

Transfer the cauliflower to a small baking sheet and let it cool. Combine eggs, spinach, green onions, cheddar, garlic, panko, Parmesan, and cream cheese in a piping bag. With the stem-side up, pipe between the stalks and florets on the cauliflower. Flip the heads over and cover the top with strips of bacon. Roast for 15 minutes, flip over, and roast for another 15 minutes before it’s golden all over.

Garlic Green Chicken

Prep time: 20 mins

Cook time: 30 mins

Makes: 4 servings

Ingredients

• 3 tablespoons olive oil, extra-virgin
• 1 lemon, juiced
• 3 minced cloves of garlic
• 1 teaspoon of oregano
• 1 pound of chicken thighs
• Salt and pepper
• 1/2 pound of asparagus with the ends removed
• 1 sliced zucchini
• 1 sliced lemon

Directions

Combine 2 tablespoons olive oil, oregano, lemon juice, and garlic in a large bowl, whisking it together. Toss and coat the chicken thighs. Cover with plastic wrap and let it marinate in the fridge for between 15 and 120 minutes.

When you’re ready to prepare the chicken, heat the oven to 425 degrees and put a tablespoon of olive oil over medium-high heat in an ovenproof skillet. Season the marinated chicken on both sides with pepper and salt before putting it skin-down in the skillet. Sear it for 10 minutes until it’s crispy, then flip, add zucchini, asparagus, and lemons, and transfer it to the oven. Bake for 15 minutes until tender and cooked through.

Bacon, Cheese Butternut Squash

Prep time: 10 mins

Cook time: 35 mins

Makes: 6 servings

Ingredients

• 2 pounds of butternut squash
• 2 tablespoons of olive oil
• 2 minced cloves of garlic
• 2 tablespoons of thyme, chopped
• Salt and pepper
• 1/2 pound of chopped bacon
• 1.5 cups of mozzarella, shredded
• 1/2 cup of Parmesan, grated
• Chopped parsley

Directions

Preheat your oven to 425 degrees. Use a large baking dish to toss butternut squash with garlic, oil, thyme, pepper, and salt, then lay bacon on top. Bake for 20 to 25 minutes until the bacon is cooked through. Remove from the oven, add Parmesan and mozzarella cheese to the top and bake for another 5-10 minutes until the cheese is melted.

To plate, garnish with parsley.

Taco Stuffed Avocados

Prep time: 10 mins

Cook time: 15 mins

Makes: 4 servings

Ingredients

• 4 avocados
• 1 lime, juiced
• 1 tablespoon olive oil, extra-virgin
• 1 chopped onion
• 1 pound of beef, ground
• 1 packet of taco flavoring
• Salt and pepper
• 2/3 cup of Mexican cheese, shredded
• 1/2 cup of lettuce, shredded
• 1/2 cup of grape tomatoes, quartered
• Sour cream

Directions

Pit and halve the avocados before scooping a little bit of the avocado out. Dice the bit you took out and set it aside. Squeeze lemon juice on the avocados so they don’t brown.

Put oil in a skillet and warm it over medium heat. Cook onions for 5 minutes, then add beef and taco seasoning and cook it for 6 minutes until it’s not pink. While it’s cooking, break up the meat and add pepper and salt. Take it away from the heat and drain the fat.

Fill your avocados with beef then top with cheese, tomato, lettuce, the reserved avocado, and sour cream.

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Bacon Avocado Bomb

Prep time: 10 mins

Cook time: 10 mins

Makes: 4 servings

Ingredients

• 2 avocados
• 1/4 cup of cheddar, shredded
• 8 bacon slices

Directions

Start by lining a baking sheet with foil and heating your broiler. Slice and pit avocados before peeling the skin. Fill two halves with cheese. Join the sides of the avocado to create the original shape. Wrap each with 4 slices of bacon and place it on the baking sheet. Broil the avocados for 5 minutes until the bacon is crispy. Flip them over with tongs and broil them for another 5 minutes. Cut them crosswise and serve.

Taco Stuffed Peppers

Prep time: 15 mins

Cook time: 20 mins

Makes: 6 servings

Ingredients

• Olive oil
• 1 cup of chopped onion
• 1 minced clove of garlic
• 1 pound of beef, ground
• Salt and pepper
• 2 tablespoons cilantro, chopped
• 1 teaspoon chili, powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 3 halved bell peppers
• 1 cup each of shredded Monterey Jack, cheddar, and lettuce
• Hot sauce
• Pico de Gallo
• 1 lime, wedged

Directions

Heat the oven to 375 degrees and spray a dish with cooking spray. In a skillet, heat a tablespoon of oil over medium heat. Add and cook onion for 5 minutes, then add garlic and give it a minute until it becomes fragrant. Add ground beef and cook for 5 minutes until it’s not pink. Drain the fat. Add cumin, chili powder, pepper, salt, and paprika to the beef and mix.

Drizzle olive oil on bell peppers then add pepper and salt. Place them in a baking dish cut side up. Spoon the meat mixture into each pepper and top with cheese. Bake for 20 minutes until they’re tender.

To serve, top each pepper with lettuce. Serve with Pico de Gallo, lime wedges, and hot sauce.

Beef Tenderloin

Prep time: 20 mins

Cook time: 90 mins

Makes: 4 servings

Ingredients for Beef

• 1/2 cup of olive oil, extra-virgin
• 2 tablespoons of balsamic vinegar
• 2 tablespoons mustard
• 3 sprigs each of thyme and rosemary
• 1 bay leaf
• 2 smashed cloves of garlic
• 2 tablespoons of honey
• 2 pounds of beef tenderloin
• 1 teaspoon of salt and pepper
• 1 teaspoon of rosemary
• 1 minced clove of garlic

Ingredients for Sauce

• 1/2 cup of Greek yogurt
• 1/4 cup of sour cream
• 1 teaspoon of horseradish
• 1/2 lemon, juiced
• Salt

Directions

Mix together vinegar, oil, thyme, mustard, rosemary, garlic, bay leaf, and honey in a large bowl. Add the meat and coat evenly. Cover the bowl with plastic wrap, and put it in the fridge for at least one hour, but ideally overnight.

When ready to cook the tenderloin, preheat the oven to 450 degrees. Line a baking sheet with foil and put a wire rack inside. Take out the tenderloin, pat it dry with a paper towel, season it with rosemary, pepper, salt, and minced garlic, then put it on the rack.

Roast for 20 minutes or until your liking. Let it rest 10 minutes before cutting. In a medium bowl, whisk together horseradish, sour cream, yogurt, lemon juice, and salt. Serve this sauce on the side.

Breaded Shrimp

Prep time: 20 mins

Cook time: 15 mins

Makes: 4 servings

Ingredients

• Cooking spray
• 6oz of pork rinds
• 1/4 cup Parmesan, grated
• 1 teaspoon chili, powder
• 1/2 teaspoon each of paprika, garlic powder, and oregano
• Salt and pepper
• 2 eggs
• 1 pound of shrimp
• 1/2 cup of mayo
• 1/2 lemon, juiced
• Hot sauce
• Parsley, chopped

Directions

Preheat your oven to 450 degrees. Coat a baking sheet with cooking spray. Crush pork rinds into fine crumbs and put them in a shallow bowl. Whisk in spices, herbs, pepper, salt, and Parmesan.

In another bowl, crack the eggs and beat well. Dunk the shrimp in the eggs, gently shake off any excess, then coat with the pork rind mixture. Place them on the prepared sheet and bake for 10-12 minutes until they’re crispy and fully cooked.

Whisk together mayo, hot sauce, and lemon juice to make the sauce. Serve it on the side and garnish the shrimp with parsley.

Lemon Garlic Shrimp

Prep time: 5 mins

Cook time: 15 mins

Makes: 4 servings

Ingredients

• 2 tablespoons of butter
• 1 tablespoon of olive oil, extra-virgin
• 1 pound of peeled shrimp
• 1 thinly sliced lemon
• 1 juiced lemon
• 3 minced cloves of garlic
• 1 teaspoon of red pepper flakes
• Salt
• 2 tablespoons of white wine
• Parsley, chopped

Directions

Add a tablespoon of butter and olive oil to a large skillet and put it over medium heat. Add in the lemon slices, garlic, shrimp, salt, and red pepper flakes. Stir it while cooking for about 3 minutes per side. You want the shrimp to be pink and opaque. Take it off the heat and add white wine, the rest of the butter, lemon juice, and salt. Place back on the heat just long enough to warm the wine through. Garnish with parsley and serve.

Basic Jerk Chicken

Prep time: 10 mins

Cook time: 150 mins

Makes: 4 servings

Ingredients

• 1 green onion, chopped
• 2 cloves of garlic
• 1 chopped jalapeno
• 1 lime, juiced
• 2 tablespoons of olive oil, extra-virgin
• 1 tablespoon of brown sugar substitute, packed
• 1.5 teaspoons of allspice, ground
• 1 teaspoon of thyme
• 1/2 teaspoon of cinnamon, ground
• 1/2 cup soy sauce
• Salt
• 8 chicken thighs and drumsticks
• Veggie oil

Directions

Blend a combination of lime juice, green onion, jalapeno, garlic, brown sugar, oil, thyme, cinnamon, 1 tsp salt, allspice, and soy sauce in a blender or food processor until smooth. Put 1/4 cup of this mixture to the side.

Add chicken to a large bowl, pour in the marinade and turn chicken to coat. Cover with plastic wrap. Put it in the fridge, tossing it once or twice, for a minimum of two hours and up to 12 hours.

Heat the grill to medium-high and grill the chicken until it’s charred. It takes about 10 minutes, and you want to turn it from time to time. Move it to a cooler part of the grill and brush it with the marinade you put to the side. Grill it, uncovered, for 10-15 more minutes until the chicken is grilled through.

Burger Bombs

Prep time: 15 mins

Cook time: 15 mins

Makes: 5 servings

Ingredients

• Cooking spray
• 1 pound of beef, ground
• 1/2 teaspoon of garlic, powder
• Salt and pepper
• 2 tablespoons of butter
• 2oz of cheddar, cut
• Lettuce leaves
• Tomatoes, thinly sliced
• Mustard (or condiments of your choice)

Directions

Start by heating your oven to 375 degrees. Grab a muffin tin and coat it with cooking spray. Combine salt, pepper, and garlic powder in a bowl. Use that to season the beef.

Put a teaspoon of beef into the bottom of the muffin tins, one for each cup. Spread the beef to cover the bottom of the baking cup. Add a tsp of butter then spread another teaspoon of beef on top, making a sandwich. Add a piece of cheese and press down gently. Add a final teaspoon of beef on the very top, spread to cover the cheese and press to compact.

Bake for about 15 minutes, until the beef is fully cooked. Use a spatula to get each burger out of the tin. To plate, serve on lettuce leaves with tomato and mustard.

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New Year’s Eve Menu: Keto Diet Questions & AnswersQ&A

Article Sources

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