foreign the coming week on what’s for keto dinner i want to justkind of clean out our freezer we have a lot of leftover goose from thanksgiving and then yeah wejust we have a freezer full of meat and we need to fix opening because it is compressed full so i’m goingto be cleaning out the freezer i got a lot of meat dishes planned for us so let’s get started onour list if you guys want to check out my other keto soaks for dinner playlist then make sure youclick up here or down below in the description box i just like to share my weekly menu spread ofwhat i’m making for my family that’s all keto approved and low-pitched carb all right so here’s ourweekly menu um since we have a lot of leftover goose i’m gonna make a turkey soup and on mywebsite i have just been my recipe for my keto goose soup i likewise did a video on it you guys can clip clickup here to see it it’s an old-time video so i know it’s very cringe-worthy you might want to plug yourears simply maybe watch it without the audio but the recipe is good and i will have it rolled downbelow in the description box but basically i make a keto turkey soup exercising the leftover carcass fromour our turkey that we cooked this really is valuable never discard those away because they compile the bestturkey bone broth and if you guys are interested in a recipe for homemade turkey dark-brown broth i’llhave that registered down below more or i likewise have a video on it you could click up now on mondaywe’re going to have ribs i have some pork ribs that i want to make up in the traeger so we’lldo that and then tuesday is going to be leftovers probably just a leftover rib meat we might justhave it just as or maybe i’ll make a pizza with it and then wednesday is going to be a chuck roastand then thursday i’m thinking spaghetti and meatballs i perceived a bag of frozen meatballs thati prepped up probably about a month ago i have a recipe for meatballs you guys should check it outi’ll have it rolled down below or exactly click on this video up here they’re freezer friendly and soi like to prep up a cluster of them and accumulate them apart in the freezer just for situations like thiswhen i kind of don’t really have any inspiration or don’t really want to spend a lot of time inthe kitchen so i’m going to use those meatballs i’ll toss them in the air fryer and concoct themup and then i’m going to use some pates from heaven’s natural i have their uh spaghetti noodlesand so it’s stomaches of palm noodle they’re super easy to prepare i’m just gonna compute it with thatwith some low-carb marinara sauce and it’s gonna be spaghetti dinner but before we get startedlet’s go check out my freezer and appreciate what i have all right i’m out here in my garage onceagain we’re gonna look in my freezers we really have two freezers now i have a stand-upfridge and then we have a chest freezer too so remember if you watch these videos you’llknow that my husband got an elk um what was that like two months ago now so we have a tonof elk flesh and then we told a half of a cow so that was just delivered to this weekend sowe’ve got a ton of meat and we already had a bunch of stuff in there so we are overdue fora freezer clean out firstly up in this freezer i have a lot of the elk flesh so we have a lot ofground elk burger and then we have the steaks now next is the chest freezer so this iswhere we have the half of a moo-cow in here so on this back “were having” steaks and i thinkthese are roasts and then over here oh here’s some more elk these are my keto rollsremember i told you guys you could freeze them just after they’re pre-baked and then down belowthis uh we have tons of ground beef special bowls of steak and then even underneath here it’smore stuff mixture meat tri-tips everything so these are beef chuck roast and i think i’mgoing to take one of these out and we’ll have that to eat extremely now i did already unthaw some unthawthere you go i said it again i did already thaw some pork ribs “i probably shouldve” two slabs of porkribs that come into the freezer we took them out thought them out and so i needed to cookthose i’m going to cook those on the initiation a tip when it comes to exactly doing like a pantry orfreezer clean out is to look and accompany what you have in stock and construe what you can reach from whatyou already have and i know i have the rayo’s marinara sauce so that’s going to work withmy spaghetti so don’t have to purchase any of that and another tip is you can go through yourfridge more and assure what sort of vegetables can i use up how can i add them to each meal how cani incorporate them in there maybe you can make a side dish from it maybe you can incorporate itinto the whole meal i don’t really have that is something that leftover veggies for this week i do have somesalad that can be used up so we’ll probably have that as a back for probably every day thisweek but i just wanted to prep up my two main meat meals for you guys today so i’m going to showyou how to shape the ribs and the chow roast these ribs we really picked up from costcoand they came in a three backpack i already had one so we’re gonna make up the others andi’ll show you how to get the membrane off wait is this membrane once offthis one looks like it’s off huh huh so one of the membranes is off the otherone isn’t which is good because then i can show you exactly what you’re supposed to do it’sinteresting that they would tear one off and then the other two there weren’t they weren’t off so what you want to do is you’re going to need twotools a butter spear and a baked article towel and on the rib you can see this here here’s the membranewhat you’re gonna do is on one of the ribs that’s kind of closer to the end you’re gonna slide yourbutter knife underneath like claim around here and then lift up your butter bayonet justto kind of reveal that membrane underneath there we go and once you get your um knife under thereyou should be able time to slither your thumb underneath and this is where the paper towelcomes in so you lift the membrane up a little with your paws take the paper towel holdon to the membrane and gently rind and this will be super easy it should come off unusually very easyat that point there we go now a lot of people actually like to keep the membrane on and you candefinitely do that the layer does provide some nutrition it’s some collagen in there um andalso a lot of people keep it on too because they like that it they feel like it maintains it umthe ribs together a little bit better so it’s not necessary that you take it off but i like tojust because i don’t really like the tissue all right now we’re going to season these ribs andthen we’ll then shed them on the traeger and to season i’m just employ salt and pepper let’s keepit simple simple is sometimes the best tasting all right we’re ready for the traeger we’reoutside right now don’t mind my muddled backyard um i have the traeger turned on when you firstuse the trigger or when you first turn it on you have to have the lid open and allow the cigarette allthat bad nonsense that’s in that turbine to come off and so that makes um several minutesi think it’s like five or ten minutes and once all the smoke is gone then it’s readywhile we’re waiting for that smoking to come off the traeger if we are to be able employed our ribs on “ve been told” youguys how was your thanksgiving what did you do did you devote it just on your own socialdistancing did you get together with some house what did you reach extremely and did you guys stay keto iwant to hear what your strategies were and what you did these are going to go bone side down inside the trigger we’re going to cook it at225 degrees and check it after three hours now that my ribs are on the initiation and they’recooking let’s get started on the chow sequence so this is going to be like a container cook but it’san easy bowl cook recipe i’m actually not going to add any veggies to it so feel free if youguys want to add some veggies like some celery onion a little bit of carrot daikon radish dothat they will cook up along with the chuck cook but i’m just going to cook it without justbecause i’m going to use it um i am only we kind of like it without um and then likemaybe like a surface salad um my husband’s doing carnivore food right now anyway so umyeah we’re just gonna be flesh week for him now this flesh that we got uhfrom our friend preston it’s all um it’s from his cows they’re all grass-fedand um grass-finished extremely meat is excellent if you guys are in the northern california regionthough like upper northern california like true-blue northern california which is past reading orreading and past that it’s not san francisco that’s not really northern california my mom’sside of the family owns a cattle ranch it’s called jenner category beef and they do sell their meatit is also grass-fed it’s grain finished but it’s delicious and so you should definitely check outthem we’ll have their website rostered down below now i love chuck roasts um they’re just filledwith a lot of spice it’s probably because there’s a lot of fat in there and a bone more so youget the flavor from the bone but they’re an inexpensive cut of meat more and there’s a lotof flesh and so it can really travel a long way now commonly when i cook this i cook it in a slowcooker with no ocean or juice or anything like that it’s just i leant the chow roast in thereand it’s seasoned with salt and pepper and then i cook it it’s going to exhaust its own juices as itcooks but it originates like very good best chow rib ever best toilet roast and the broth that it makesis so flavorful but this i’m actually going to cook on the stove crest not the stove top sorry i’mgoing to cook it in the oven in a big stock potty the first thing that we’re going to do is patit dry with a article towel merely because i want to get rid of this excess humidity and theni’m going to season it with salt and pepper this is a thicker cut of meat and it’s going tocook slowly so ideally i probably should have seasoned this um earlier this morning or evenlast light only to allow the salt to probe to the inside beds but that didn’t get donethat’s okay it’s still gonna be good i don’t think growing up my mummy when she cookedshe ever did anything like that i don’t think she ever seasoned things aheadof duration and i felt like her cooking was amazing i can definitely tell that this meat isgrass-fed because it actually has a beefy aroma which is very characteristic of grass-fed beef people mistake it for gaminess but it’s not reallygamey it’s just hulking it’s more developed flavor and the more you expend grass-fed beef themore you’ll are accustomed to that and all of a sudden conventionally developed meat won’t tastequite as good because it doesn’t have that sinewy flavor but that’s just grass fed if you want toeat regular conventionally elevated beef go ahead because we do eat that sometimes extremely it’s justwe were very lucky this year and got a accommodated of some grass-fed beef next i’m going to set thisin a asset container it’s going to go on the stovetop first and we’re going to brown iton all sides with some olive oil and then i’m going to transfer it to the ovenyou could also at that point if you want to add in your vegetables or some aromatics like someherbs a little bit of broth you can do that as well speaking of clean outs of the refrigerator and the freezer actually did have some veggies on handand so i know i was going to do just meat only but this asparagus is super weepy and it is begging tobe put in a stew and i do have a half onion that i should use up so i am going to add it onto my potroast now i too wanted to mention the reason why that we brown our meat is that it’s going toseal in all of the spice and the humidity it simply makes this barricade if you were todo your pot roasted without browning the flesh a great deal of that spice and juiciness and plateful andmoisture is going to leak out when you cook it i perceived some chicken broth in the refrigeratortoo so i’m going to use up the rest of this when we cook this on in the oven youdo need to have a little bit of liquid the purpose of the wine is it’s going todeglaze our wash and then we’re going to have a little bit of braising liquid to helpcook our beef when we add in the chicken broth next i’m going to find a lid for this potand then we’re going to threw it in the oven it’s a 300 unit oven we’re going to cookit for around three and a half or four hours and since i do have a little bit of this wineleft over let’s not give any of it go to waste you guys are interested in this wineit is keto friendly it’s very low carbs there’s actually a nutrition name on the backit’s from secco wine club i know i’ve talked about them before and this bottle is calledpayload 61 and there’s only. 26 grams of carbs per glass so that’s per 5 ounce glass umprobably more than five ounces um but it’s it’s amazing wine-colored it’s really really goodi’ll have them associated down below for you guys so perfect for holidays if you’re goingto be humorou around christmas i hope you guys experienced this chapter of what’s forketo dinner there is some great recipes on this video more huge recipes rostered down below in thedescription casket too if you guys are interested in the keto what’s for dinner playlist as well as mywebsite ketofocus.com have a happy holiday claps
