Food: A Guilty Pleasure Keto Meal

I love to cook, so another bonus of Keto is that I’m being introduced to completely new dishes, as well as a new twist on some of my favorite meals. The folks over at WHOLESOME YUM, posted this awesome recipe, however being a hobby cook, I couldn’t do it exactly as I was instructed.

This simple meal is a great twofer for those of us that are Keto with families that aren’t.


Course: MainDifficulty: Easy


Prep time


Cooking time




Total time





The quick and easy keto recipe is made even more awesome because it’s family friendly and takes virtually no time to cook!


  • 8 skin on, bone in chicken thighs

  • 1 bunch of asparagus

  • 1 small head of cauliflower

  • 1 lb of Brussels sprouts

  • 1 container of grape or cherry tomatoes

  • 1 pack of hidden valley race seasoning

  • 1/2 cup of cooked bacon

  • 1 cup of heavy cream

  • 1 16 oz package of shredded sharp Cheddar cheese

  • 1/2 cup of olive oil

  • salt, pepper, poultry seasoning, paprika


    – 2 parts water 1 part white vinegar solution to soak your chicken ahead of time for 30 minutes. Pull away any film and remove any skin/feathers from thighs. Let drain to remove excess water.
    – 2 parts water 1 part white vinegar solution to soak your veggies for 15 minutes and rise thoroughly.
    – Heat Oven to 400 Degrees
    – Foil Line A Cookie Sheet & a Casserole Dish
  • Baking Your Chicken
    Generously season your chicken with the spices. I favor Goya’s Adobo with pepper over salt. Once you are done seasoning the chicken to taste, lay it in a single layer on the foil lined cookie sheet and place on the lower rack. Cook for 30 to 45 minutes until thighs’ skins are crispy and fluids run clear. Set side.
  • Cooking Your Veggies
    Cut the Brussels sprouts, asparagus, and cauliflower into small pieces. If your tomatoes are on the lager side, you may want to slice them in half. Add of the chopped veggies to the foil lined casserole dish and season to taste with salt and pepper (be mindful of the salt as you will be adding salty ingredients to this dish). Add the olive oil and stir to ensure all the veggies get coated. Cover your casserole dish with foil or the lid and bake on the top rack for 35 minutes.

    Once the veggies are folk tender add the heavy cream, sharp Cheddar cheese, chopped cooked bacon, 1 pack of hidden valley ranch seasoning and gently stir the mixture in. Place the veggies back in the over to cook for an additional 15 minutes.

    After they are done baking, let site for 15 minutes to allow the casserole to cool before serving.

    I like to place the thigh right on top of this heap of deliciousness.