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Weekly at Mor: Meal planning for the week ahead | Issue 20

We are hopeful a few cooler weather days are in the forecast but for now we are taking our dinner outside. No time like the present for grilling season, we say.

But then it’s also salad season. How will we choose when we have Chef Regina Charboneau’s grilled peach salad on the menu? While not entirely keto, the rest of the salad is fair game.

Heading outdoors, we have smoking and grilling options, and our menu reflects smoky and spicy seasoning… with chipotle peppers in adobo sauce. Chipotle appears again in our salmon burgers that we are having with parsnip fries. Get your keto buns ready!

As a bonus, here’s a basic keto and low-carb barbecue sauce recipe we are testing tonight on pork tenderloin:

1/8 cup molasses

1/4 cup Lakanto Monkfruit Classic sweetener

2 tablespoons garlic, minced

2 tablespoons onion powder

1 tablespoon garlic powder

2 tablespoons apple cider vinegar

3 tablespoons tomato paste

1/8 cup olive oil

Salt and pepper, to taste

2 tablespoons chipotle peppers in adobo (if you like)

Now for the menu plan for this week:

Monday (May 24):
Half Baked Harvest’s Pesto Chicken Caesar Salad

Tuesday (May 25):
Chef Regina Charboneau’s Grilled Peach Salad with Chipotle-Raspberry Vinaigrette from Southern Living

Wednesday (May 26):
Epicurious’s Chipotle Salmon Burger

Parsnip “Fries”

Thursday (May 27):
The Delicious Spoon’s Healthy Chicken Parmesan


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