Flavor profile: Umami-rich, creamy, savory mushrooms and tang from mustard. Keto note: Sour cream/ butter add fat; cauliflower rice keeps carbs low.

Sheet-Pan Balsamic Pork Chops with Sautéed Green Beans & Garlic Butter Mushrooms

Ingredients (3 servings)

• Pork chops — 3 medium (≈1 lb total cooked; buy ≈3 lb raw for shrink)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp paprika
• Salt & pepper
• Green beans — 12 oz
• 8 oz mushrooms, halved
• 2 tbsp butter
• 2 cloves garlic, minced

Instructions

1. Preheat oven 400°F. Whisk 1 tbsp olive oil, balsamic, Dijon, paprika, salt, pepper. Brush on pork chops.
2. Arrange pork chops on sheet pan; scatter green beans and mushrooms tossed with remaining oil, salt, pepper around chops.
3. Roast 18–22 min until pork reaches 145°F and vegetables are tender. Rest chops 5 min.
4. In skillet, melt butter, add minced garlic and sauté mushrooms a few minutes for extra garlic butter sheen (optional toss before serving).
5. Portion: 1 chop, ~1 cup green beans, ~1/2 cup mushrooms per person.

Flavor profile: Tangy-sweet balsamic, savory pork, garlicky mushrooms. Keto note: Moderate protein with healthy fats from butter and olive oil; low carbs from veggies.

Creamy Garlic Butter Tilapia with Spinach and Cheddar Cauliflower Gratin

Ingredients (3 servings)

• White fish fillets (tilapia) — 3 fillets (~1.5 lb)
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• Salt & pepper
• Fresh spinach — 10 oz
• 1 tbsp olive oil
• Cauliflower head — 1 (for gratin)
• 1 cup shredded cheddar
• 1/4 cup heavy cream (for gratin)
• 1 tbsp parmesan
• 1 tbsp almond flour or crushed pork rinds
• Salt & pepper

Instructions

1. Preheat oven to 375°F. Par-cook cauliflower florets (steam 6–8 min) and place in small baking dish.
2. Mix cheddar, parmesan, 1/4 cup cream, salt, pepper, and almond flour; pour over cauliflower. Bake 15–20 min until bubbly and golden.
3. Heat 2 tbsp butter in skillet over medium. Season fish with salt/pepper. Sear 3–4 min per side until opaque. Remove fish.
4. Add remaining 1 tbsp butter, minced garlic, 1/2 cup cream, and lemon juice to pan; simmer 1–2 min to make sauce. Spoon over fish.
5. Sauté spinach in 1 tbsp olive oil with a clove of garlic until wilted; season.
6. Portion: 1 fillet, ~1 cup spinach, ~1/2 cup gratin per person.

Flavor profile: Rich butter-garlic sauce, creamy cheddar gratin, bright lemon. Keto note: High fat from cream and butter; cauliflower and spinach keep carbs low.

Steak Fajita Bowls — Cilantro-Lime Cauliflower Rice, Sautéed Peppers & Onions

Ingredients (3 servings)

• Skirt/flank/sirloin steak — 1.5–2 lb
• 3 bell peppers, sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt & pepper
• Cauliflower head — 1 (for rice)
• 2 tbsp butter or olive oil (for rice)
• Zest and juice of 1 lime
• 1/4 cup chopped cilantro

Instructions

1. Slice steak across grain after cooking. Season steak with salt, pepper, chili powder, cumin, paprika.
2. Heat a heavy skillet over high heat with 1 tbsp oil; sear steak 3–5 min per side depending on thickness for medium-rare to medium. Rest 5–10 min, then slice thin against grain.
3. In same skillet, add 1 tbsp oil, sauté peppers and onions with salt until tender-crisp (~6–8 min).
4. Pulse cauliflower into rice; sauté in 2 tbsp butter/oil with minced garlic 5–7 min until tender. Stir in lime zest, juice, cilantro, salt.
5. Assemble bowls: ~5–6 oz steak per person, 1 cup peppers & onions, 3/4 cup cilantro-lime cauliflower rice.

Flavor profile: Smoky-spiced steak, bright citrus-cilantro rice, sweet peppers. Keto note: High protein, moderate fats, low-carb cauliflower rice replaces tortillas.

Storage & Reheat Notes (all recipes)

• Refrigerate meals up to 4 days. Freeze any serving not used within 4 days (chicken, pork, stroganoff freeze well).
• Reheat gently: oven 325°F 12–15 min or microwave 2–3 min. For fish and steak, reheat briefly to avoid drying; add a splash of broth/cream when reheating.

Estimated per-serving macros (approx)

• Calories: 400–550 kcal; Net carbs: 5–10 g; Protein: 28–45 g; Fat: 28–42 g (varies by cut and portion).

A solid keto meal worth sharing. Publish it so the keto community can enjoy it too.