MAIN DISH: CREAMY BAKED SPAGHETTI USING ZUCCHINI NOODLES (click here to print)

CREAMY BAKED SPAGHETTI

INGREDIENTS:

1 pound zucchini  noodles,  1 pound ground beef, browned and drained 1 jar spaghetti sauce(sugar free) 8 ounces cream cheese, room temperature 1 cup sour cream 1 cup cottage cheese 1 cup grated cheddar cheese salt and pepper, to taste

DIRECTIONS:

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Preheat the oven to 350 degrees. Butter the bottom and sides of a 9x13 baking dish. In a medium bowl, mix together the cooked beef and spaghetti sauce. In a medium bowl, beat together the cream cheese, sour cream, and cottage cheese until smooth, creamy, and well combined. Salt and pepper to taste. Place half of the cooked spaghetti in the bottom of the baking dish. Dollop half of the cream cheese mixture over the spaghetti as evenly as possible. Spread with half of the meat mixture. Repeat the layers once and top with cheddar cheese. Bake for 20-30 minutes or until hot and bubbly.

Source:  www. bunsinmyoven.com
Nutritional values for this recipe: https://www.verywell.com/recipe-nutrition-analyzer-4129594

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VEGETABLES: BACON BRUSSEL SPROUTS CASSEROLE (click here to print)

 

  

     

Ingredients

• 1 1/2 pounds brussels sprouts, halved
• 8 oz. bacon, cooked and crumbled
• 1 cup sharp cheddar cheese, grated
• 1/2 cup fontina cheese, grated, optional
• 3/4 cup heavy cream
• 2 tablespoons extra-virgin olive oil
• 1 egg
• 1 sprig rosemary, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes, optional
• kosher salt and freshly ground pepper, to taste

 

Preparation

1. Preheat oven to 400º F.
2. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
3. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
4. Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
5. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
6. Remove from oven and let cool 5 minutes before serving.

Source: www.12tomatoes.com
Nutritional values for this recipe: https://www.verywell.com/recipe-nutrition-analyzer-4129594

MAIN DISH: CABBAGE CASSEROLE (click here to print)

Cabbage Zucchini and Cheese Casserole

1 hour to prepare serves 8

Ingredients

• 1 head cabbage, cooked until tender and finely chopped
• 3 cups zucchini, seeds scooped out, sliced
• 2 cups almond flour
• 1 small onion, minced
• 1 teaspoon baking powder (without cornstarch)
  
• 1/2 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon oregano
• 3 cloves garlic, minced
• 1/2 cup melted butter
• 4 eggs, beaten
• 1 1/2 cups cheddar cheese, grated
• freshly ground pepper, to taste

Preparation

1. Preheat oven to 350º F, and grease a 9x13-inch casserole pan.
2. In a large bowl, whisk eggs with vegetable oil, oregano, and parsley, then season with salt and pepper.
3. In a separate bowl, combine flour and baking powder, and slowly whisk eggs into dry mixture.
4. Fold in the chopped onions, garlic, zucchini, cooked cabbage, parmesan cheese and fresh parsley. Transfer mixture to greased baking dish and place in oven.
5. Bake for 20 minutes, or until the mixture begins to set. Sprinkle with shredded cheddar cheese and bake another 10-20 minutes, or until bubbly.
6. Garnish with more fresh parsley and enjoy.

Source: www.allrecipes.com
Nutritional values for this recipe: https://www.verywell.com/recipe-nutrition-analyzer-4129594

BREADS: CHEESE TACO SHELLS (click here to print)

         Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.

Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.

Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.

Fill the shells with your favorite taco fillings.

Recipe courtesy of The Kitchen
Source:www.foodnetwork.com

BREADS: CAULIFLOWER BREAD STICKS (click here to print)

• 1 large head cauliflower
• 2 large eggs
• 2 cloves garlic, minced
• 1/2 tsp. dried oregano
• 3 c. shredded mozzarella, divided
• 1/2 c. grated Parmesan
• kosher salt
• Freshly ground black pepper
• pinch of crushed red pepper flakes
• 2 tsp. Freshly Chopped Parsley
• Marinara, for dipping

DIRECTIONS

1. Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate cauliflower.
2. Transfer cauliflower to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and season with salt and pepper. Stir until completely combined.
3. Transfer dough to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
4. Sprinkle with remaining mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 5 to 10 minutes more.
5. Slice and serve.

TIP: FOR BEST RESULTS, SPRAY THE PARCHMENT PAPER WITH OLIVE OIL COOKING SPRAY BEFORE PUTTING THE DOUGH IN THE PAN.

source: www.delish.com
Nutritional values for this recipe:https://www.verywell.com/recipe-nutrition-analyzer-4129594

BREADS: ORANGE CRANBERRY BREAD (click here to print)

Ingredients                                                  

• 1 1/2 cups fresh whole cranberries
• 1 cup walnuts
• 1 cup Splenda® Granules, Maltitol or Diabetisweet
• 8 ounces cream cheese
• 1 cup butter - softened
• 4 eggs
• 1/2 cup Vanilla Sugarfree Syrup
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 cups almond flour
• 1/2 teaspoon Stevia (optional)
• 1/2 teaspoon Keto Orange drink powder (or 1 package unsweetened orange Kool-Aid powder)

Directions

1. Combine cranberries, walnuts and sweetener in blender or food processor until finely chopped and mixed. Set aside.
2. Combine wet ingredients together in a blender until smooth. Mix dry ingredients together and then fold in wet ingredients. Pour evenly into baking pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, then invert on a serving plate.
3. Total Net Carbs: 70 Per Serving: 5.83

Source: www. Fabulousfood.com

ARTICLE: WHY EATING EVERYTHING IN MODERATION DOES NOT WORK

http://uk.businessinsider.com/everything-in-moderation-advice-wrong-2016-1?r=US&IR=T

APPETIZERS: LOW CARB ZUCCHINI FRIES (click here to print)

Ingredients:                                              


Nutritional values for this recipe: https://www.verywell.com/recipe-nutrition-analyzer-4129594

• 2 zucchini
• 1 tablespoon salt
• 2 eggs
  

• 1/2 cup ground almonds
• 1/2 cup grated Parmesan cheese
  
  
  

  
• 1/2 teaspoon dried Italian herb seasoning, or to taste
• Add all ingredients to list

Directions

Print 

• Prep
  30 m
• Cook
  25 m
• Ready In
  1 h 55 m

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.
3. Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.
4. Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.

ARTICLE: 5 VEGETABLE OILS YOU MUST STOP USING

http://www.curejoy.com/content/5-vegetable-oils-must-stop-using-starting-now/

SAUCES: AWESOME LOW CARB BARBECUE SAUCE(click here to print)

Ingredients:

1 cup Heinz sugar free ketchup
1 cup Diet Rite or another Diet Cola soda that is sweetened with Splenda. (It has to be sweetened with Splenda or it'll turn out bitter because of the aspartame in other sodas.)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp chili powder (or more if you like it spicy)
1 tsp yellow mustard
1/2 tsp liquid smoke
1 tbsp apple cider vinegar
1 tsp coconut aminos
black pepper to taste



Directions:

1. In a medium bowl wisk all ingredients together until smooth.
2. In a medium saucepan simmer sauce on medium low heat for 15 minutes. It will reduce and become thicker.


(8) 1/4 cup servings
2.43 net carbs

Source:lusciouslowcarb.blogspot.com