Menu plan with Mor.

Meal Planning | July

The sample menu (below) and shopping list are perfect for this month. Plus, our spring smoky and spicy seasoning experimenting… with chipotle peppers in adobo sauce translate to an awesome keto barbecue sauce.

Get your keto buns ready and try it (no one will know it’s keto.)

Bonus recipe: mk Keto BBQ Sauce
  • 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)


Taco Night recipe
AuthorJamie PCategory, , DifficultyBeginner

Who doesn’t love taco night? Bold and spicy, or mild and cheesy, browned turkey meat rolled up in a shell, or served on cauliflower rice (if you are keto)in a bowl can’t be beat.

Yields10 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 2 lbs Ground turkey
 1 White onion, diced
 2 tbsp each: Chili pepper, garlic powder, cumin, oregano powder
 1 tbsp Cornstarch
 2 Avocados
 Fresh cilantro
 2 Limes, juiced
 1 tsp Sea salt
 1 tsp Garlic salt
 1 package Tortilla shells (Keto or corn)
 2 cups White rice (cook according to directions)

1

Blend avocado, cilantro, salt and lime juice in food processor. Set crema aside.

2

Brown ground turkey meat with onions.

3

Mix dry spices and cornstarch in a small bowl. Sprinkle on meat, add two tablespoons of water.

4

Make rice (if keto, use cauliflower rice).

5

Serve taco meat in bowl or tortilla (keto or gluten free) with shredded lettuce and cheese, if desired.

Ingredients

 2 lbs Ground turkey
 1 White onion, diced
 2 tbsp each: Chili pepper, garlic powder, cumin, oregano powder
 1 tbsp Cornstarch
 2 Avocados
 Fresh cilantro
 2 Limes, juiced
 1 tsp Sea salt
 1 tsp Garlic salt
 1 package Tortilla shells (Keto or corn)
 2 cups White rice (cook according to directions)

Directions

1

Blend avocado, cilantro, salt and lime juice in food processor. Set crema aside.

2

Brown ground turkey meat with onions.

3

Mix dry spices and cornstarch in a small bowl. Sprinkle on meat, add two tablespoons of water.

4

Make rice (if keto, use cauliflower rice).

5

Serve taco meat in bowl or tortilla (keto or gluten free) with shredded lettuce and cheese, if desired.

Taco Night

Chicken Fettuccine Alfredo recipe

AuthorJamie PCategory,

Yields10 Servings

 4 Boneless, skinless butterflied chicken breasts, cut in strips
 1 stick Salted butter
 1 pt Heavy cream
 4 oz Cream cheese
 2 Boxes Gluten-free fettuccine noodles
 ½ cup Shaved Parmesan cheese

1

Salt and pepper strips of chicken. Brown in butter in a single layer, turning until done.

2

Remove chicken from pan. In remaining juice, melt cream cheese and butter.

3

Cook noodles, oil and set aside.

4

Return chicken to pan with melted ingredients. Stir in 1/2 cup slivered Parmesan.

5

Salt and pepper to taste before tossing in noodles.

6

Serve hot or wait until warm and freeze leftovers.

Ingredients

 4 Boneless, skinless butterflied chicken breasts, cut in strips
 1 stick Salted butter
 1 pt Heavy cream
 4 oz Cream cheese
 2 Boxes Gluten-free fettuccine noodles
 ½ cup Shaved Parmesan cheese

Directions

1

Salt and pepper strips of chicken. Brown in butter in a single layer, turning until done.

2

Remove chicken from pan. In remaining juice, melt cream cheese and butter.

3

Cook noodles, oil and set aside.

4

Return chicken to pan with melted ingredients. Stir in 1/2 cup slivered Parmesan.

5

Salt and pepper to taste before tossing in noodles.

6

Serve hot or wait until warm and freeze leftovers.

Chicken Fettuccine Alfredo

Herb Chicken recipe

AuthorJamie PCategory, , DifficultyBeginner

Simple and delicious, this one-pan dinner is a weeknight favorite. Pre-chop the rutabaga, which is a low-carb, keto substitute for potatoes, and it is quick to throw together.

Yields6 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 4 oz Boneless, skinless chicken breasts
  cup Organic chicken stock
 2 tbsp Parsley, chopped
 1 tsp Rosemary, chopped
 1 tsp Thyme, chopped
 ¼ cup Butter, unsalted
 1 lb French green beans
 1 lb Rutabaga, match-stick chopped

1

Season chicken with half of chopped spices, sea salt and pepper. Brown in pan with melted, browned butter.

2

Remove chicken from pan when cooked. Add in butter, vegetables and remaining half of spices. Stir, cover and steam on medium until tender.

3

Add chicken back to pan, arranging steamed and buttered vegetables around the sides of the meat. Cover and simmer for 5-10 minutes, until chicken is reheated.

4

Spoon and serve immediately.

Ingredients

 4 oz Boneless, skinless chicken breasts
  cup Organic chicken stock
 2 tbsp Parsley, chopped
 1 tsp Rosemary, chopped
 1 tsp Thyme, chopped
 ¼ cup Butter, unsalted
 1 lb French green beans
 1 lb Rutabaga, match-stick chopped

Directions

1

Season chicken with half of chopped spices, sea salt and pepper. Brown in pan with melted, browned butter.

2

Remove chicken from pan when cooked. Add in butter, vegetables and remaining half of spices. Stir, cover and steam on medium until tender.

3

Add chicken back to pan, arranging steamed and buttered vegetables around the sides of the meat. Cover and simmer for 5-10 minutes, until chicken is reheated.

4

Spoon and serve immediately.

Herb Chicken

Affiliate marketing

Help support our good food efforts by clicking link to products we recommend in our curated shopping lists and recipes,

This is a sample store for testing purposes — no orders shall be fulfilled. Dismiss