MAIN DISH: LOW CARB CASSEROLES

BEST LOW CARB CASSEROLES

Smoked Gouda Cauliflower Casserole, By Buttoni’s Low Carb Recipes

Low Carb Crab Florentine Bake, By: Step Away from the Carbs

Roasted Cauliflower Beef  Marinara Casserole, By Wholesome Yum

Pizza Pie Casserole Bake By: Beauty & the Foodie

Creamy Chicken Mushroom Casserole, By Splendid Low Carbing / Low Carb News

Cheesy Broccoli Spaghetti Squash Casserole, By: Low Carb Yum

Chicken Chile Relleno Casserole, By: Buttoni’s Low Carb Recipes

Creamy Buffalo Chicken Zucchini Noodle Bake, By: Beauty & the Foodie

Low Carb Zucchini Lasagna, By: Whole New Mom

Chicken Stella Scarpariello, By: Stella Style

Chicken Noodle Casserole, By: Ginny’s Low carb Kitchen

Beef Stroganoff Cauliflower Casserole, By: Sugar Free Mom

Bacon Cheeseburger Cauliflower Rice Casserole, By: Beauty & the Foodie

Butternut Squash Cauliflower Casserole, All day I Dream About Food

Cheddar Chicken & Broccoli Casserole, By: Tasteaholics


Source: beautyandthefoodie.com

COOKIES: LOW CARB CRANBERRY WALNUT (click here to print)

• 1 and 1/2 cups almond meal
• 1 cup whey protein powder (ISOPUR) has 0 carbs
• 1/2 cup (one stick) butter
• 4 oz cream cheese (can use a low fat version)
• 2 eggs
• Sugar substitute equal to 1 and 1/2 cups sugar (see below)
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup chopped walnuts
• 1 cup whole cranberries (fresh or frozen; no sugar added)

Preparation

Notes on Special Ingredients: In this recipe, a combination of almond meal and whey protein powder takes the place of regular wheat flour. If you use a flavored protein powder, you will probably want to cut down the amount of sweetener in the recipe. I used Designer brand Vanilla Praline, which does have artificial flavorings in it.  Look for a 0 carb protein powder

I use liquid sucralose (sucralose is the sweetener in Splenda®) as a sweetener. More about the advantages of liquid sweeteners

Preheat your oven to 375 F.

1) Cream the butter and the cream cheese together until the mixture is fluffy. Add the sweetener, cinnamon, and salt, and beat again. Add the eggs, and beat until combined.

2) Add the almond meal, protein powder, and baking soda and combine well.

3) Mix in the cranberries and the walnuts.

4) Drop by rounded spoonfuls onto an ungreased cookie sheet, or one covered with a silicone mat. The size is up to you, but avoid very large cookies.

5) Bake about 7 to 9 minutes, until the tops are just browning. Cool the cookies completely before eating -- really, they are so much better after they are cool. I don't know why. Store the cookies in a sealed container.

Nutritional Information: Each of 32 cookies has 1 gram of effective carbohydrate plus 1 gram of fiber, 4 grams of protein, and 94 calories.

Source: verywell.com

ARTICLE: HOLIDAY SURVIVAL GUIDE FROM ATKINS

Congratulations! You’ve survived Thanksgiving, hopefully with your waistline relatively unscathed. Now the next challenge awaits you as we head into the next couple weeks devoted to parties and food, food, food. How can you avoid being labeled a party-pooper while staying true to Atkins? In fact, how can you do some entertaining yourself and serve foods your guests will appreciate as much as your waistline does? And finally, how can you still fit in time for your fitness regimen between holiday shopping, gift-wrapping and shipping, a busy social schedule and, oh, yes, a family and a job.
I’m here to tell you it can be done. I’ve been living the Atkins lifestyle for 25 years, so I’ve developed some strategies that work for me, and I’m sure they’ll do the same for you. Let’s start with the culinary temptations. One of the great things about Atkins is that eating the low-carb way keeps your blood sugar on an even keel. That means that you aren’t craving sweets or ravenous at meal times—assuming, of course, that you’ve taken our advice to have a mid-morning and mid-afternoon snack in addition to three squares.
Eating and Entertaining
Eat before you eat. Before you hit a holiday lunch or dinner, a party or an office celebration, fortify yourself with a filling Atkins-friendly snack before you go. My favorite snacks are almonds and strawberries, cheddar cheese with some strips of red pepper or, of course, an Atkins Advantage bar or a shake. Or you could a have a small low-carb meal, such as a chef salad topped with grilled chicken. The combination of a small amount of carbs with either fat or protein will stabilize your blood sugar so you don’t arrive famished. That way, you’ll have the physical backup to your mental fortitude so you can pass up holiday foods that are not on your low-carb meal plan.
Give it away. If you receive personal or business gifts that are high in carbs—think cookies, chocolate, fruitcake, flavored popcorn and the like—re-gift them to your child’s school or a homeless shelter. If such gifts arrive at your office, simply put them in a public area like the coffee break room. I guarantee they will disappear fast.
Keep snacks on hand. If your workplace is awash in holiday goodies, it’s all the more important that you stick with your low-carb snacks to keep your appetite under control. If possible, avoid the parts of the office where bowls of candy and plates of cookies beckon. You might even want to talk to the office manager or whoever is responsible for this holiday custom and suggest some healthy alternatives like fresh fruit and nuts.
Hold the booze. When alcoholic beverages are being served, confine yourself to a glass (or two at the most) of wine or one glass of spirits. That’s assuming that you are out of Induction, of course. Just be sure to have your spirits with water or a mixer made without sugar in any form.
Master the buffet. Buffets are actually full of Atkins-friendly options. Stick to the roast turkey, ham, roast beef, salmon filet or other protein
dishes, as well as tossed salads and “foundation vegetables.” If you’re in the later phases of Atkins, have modest portions of sweet potatoes, carrots, or other starchy veggies—or even some whole-grain bread. You may want to sneak in an Endulge bar for your dessert. At sit-down meals, there’s no rule against simply not serving yourself a food you want to stay away from. If your hostess insists, take a small portion, have a tiny taste and leave it at that. No need to announce to the world that you’re doing Atkins and are more virtuous than everyone else!
Staying Fit
No matter how “good” you are when it comes to holiday temptations; the reality is that you’ll probably take in a few extra carbs. The best way to deal with that is to get up the next morning and get back on track. The worst thing you can do is wallow in guilt and decide that you’ve blown it and need to wait until after the holidays to get serious about your weight. There’s nothing like some hearty exercise to make you feel good about yourself and help you renew your commitment. Here are some tips for staying fit over the holidays:
Involve the family. Instead of conking out in front of the TV after the holiday feast, take a walk with a family member. While you’re out working off some of the meal, hopefully someone else will take care of the dishes!
Start an “active” tradition. After everyone has opened their presents and had breakfast, suggest a family walk, sledding or ice skating to blow off some steam and deal with the inevitable letdown after weeks of anticipation.
Walk the walk. Take a walk around the neighborhood with a friend (or your dog). You can check out the decorations andget a quick cardio workout.
Give the give of fitness. Wii Fit is lots of fun and keeps you and the kids active even when the weather won’t cooperate.
The bottom line? Atkins is a lifestyle, not a diet. The holidays are a time to enjoy family and friends, and yes, some favorite foods. If there isn’t an Atkins-friendly alternative, enjoy a little bit of the real thing, and make sure your next meal or snack is low-carb. Don’t beat yourself up if you’re not continuing to lose weight during this time. A true sign of success is maintaining what you’ve already lost while still enjoying food, friends and family. This sets the stage for a healthy year of low-carb living in 2017.


NOTE:  I am able to keep my readings down and stay med free by following a modified low carb diet.  However, everyone needs to keep track of their foods and their readings for themselves.  I choose not to be on metformin because of the side effects.  A low carb diet is 50 g. carbs or less per day.  You may need to  even go lower than that to get your readings lower. That is why we suggest keeping track of foods and also a journal of your daily readings and adjust accordingly.

BEVERAGES: LOW CARB HOT AND COLD BEVERAGES

http://beautyandthefoodie.com/low-carb-hot-and-cold-beverage-collection/

SOUPS: 50 LOW CARB SOUP RECIPES

https://www.lowcarblab.com/best-low-carb-soup-recipes/?utm_content=buffer1b04e&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

HOLIDAYS:ATKINS LOW CARB THANKSGIVING & FALL RECIPES

https://www.atkins.com/recipes

MAIN DISH: SKILLET FISH WITH WINE, TOMATOES, AND CAPERS (click here to print)

Fish with Wine, Tomatoes, and Capers

Ingredients:

• 2 tsp whipped butter (or 1 1/2 tsp unsalted butter)
• 2 cloves crushed garlic
• 1/4 cup white wine (whatever you drink)
• 1/2 lemon, juice of
• 1/2 cup marinara sauce (homemade or store bought --sugar free if you can find it)
• 2 (6 oz each) fish filets, skin removed such as Fluke, Flounder, Halibut, etc
• 2 tsp capers
• pinch kosher salt
• fresh black pepper, to taste

Directions:

Melt butter in a large skillet over medium heat. Add garlic and saute until golden, about 1 min. Add wine and lemon juice and simmer to reduce slightly 30 to 60 seconds. Add marinara sauce, stir and place fish fillets on top. Season with salt, pepper and capers. Cover and cook 4 minutes over medium-low. Turn and cook uncovered an additional minute, or until the fish is cooked through.

Nutrition Information

Yield: 2 servings, Serving Size: 1 fillet with sauce

7 grams of carbs

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skinnytaste.com

ARTICLES: FREE LOW CARB COOKBOOKS

FREE LOW CARB KINDLE COOKBOOKS TO DOWNLOAD ONTO YOUR COMPUTER, SMART PHONE, I- PAD, and LAP TOP:  For some, you need to have Amazon Kindle Unlimited

https://www.amazon.com/s/ref=nb_sb_ss_c_0_21?url=search-alias%3Ddigital-text&field-keywords=free+kindle+books+low+carb&sprefix=free+kindle+books+low%2Caps%2C169&rh=n%3A133140011%2Ck%3Afree+kindle+books+low+carb&ajr=0

BE SURE TO PUT THIS IN YOUR FAVORITES, AS THESE GET UPDATED ALMOST DAILY!!!!!!!!!

HOLIDAYS...40 LOW CARB RECIPES FOR HALLOWEEN

40 LOW CARB AND PALEO RECIPES FOR HALLOWEEN


http://ketodietapp.com/Blog/post/2013/10/19/40-Fabulous-Low-Carb-Paleo-Recipes-for-Halloween

BEVERAGES: LOW CARB PUMPKIN LATTE (click here to print)

low carb Pumpkin Latte

Serves 2
Whipping pumpkin into a latte makes the ultimate seasonal coffee experience. Thick and rich, you'll love savoring every sip.
Ingredients:

• 3 tablespoons cooked or canned pumpkin (not pumpkin pie filling)
• 1 cup light cream or half-and-half
• 2 to 3 tablespoons pumpkin pie sugar-free syrup (like DaVinci http://www.davincigourmet.com/products/sugar_free_flavored_syrups/)
• 1/4 teaspoon ground cinnamon
• 1/3 cup freshly brewed espresso or 1/2 cup strong coffee

Directions:

1. In a small saucepan over medium heat, heat the cream with the pumpkin until it combines, then add sugar-free syrup and cinnamon. Continue to heat, stirring continually, until hot and steamy.
2. Carefully pour pumpkin mixture into a blender, place lid on blender and then hold a towel over the top (in case hot liquid escapes). Blend on high for 20 to 30 seconds or until mixture foams.
3. Pour into a tall heat-proof glass, then add the espresso or coffee. Dust with extra ground cinnamon or pumpkin pie spice and serve immediately.

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

LOW CARB HALLOWEEN CANDY (click here to print)

Ingredients                                                 

• 3/4 cup cocoa butter                                           
• 2 tablespoons Keto OJ Powdered Drink Mix (If you can't find this, use sugar free orange jello powder)
• 1 tablespoon unflavored gelatin
• 2 cups almond flour
• 1/2 cup unsweetened coconut
• 1 cup Maltitol®, powdered
• 1/4 teaspoon Stevia® (optional)
• 1/2 cup Orange Sugarfree Syrup
• 2 teaspoons vanilla
• 3 drops orange flavor concentrate
• 1/4 teaspoon orange candy color paste

Directions

1. Melt chunks of cocoa butter in a double boiler, then remeasure to 3/4 cup. Turn off heat and set aside until needed.
2. Mix all dry ingredients together thoroughly. In a separate small container, mix together the orange syrup, vanilla, flavor concentrate and color paste. Add to dry ingredients. Mix well. Add the cocoa butter and mix. Chill this mixture for 30 minutes or until it will hold a shape.
3. Measure out a walnut-sized amount with a teaspoon and roll in the palms of your hands until smooth and round. Place each ball in a paper bon-bon cup. These keep well in an airtight container in the refrigerator but do not place in the paper cups until ready to serve.
4. Total Effective Carbs: 27.2 Per Serving: Less Than 1 Carb
5. Makes 48 Candies

 Source:

:fabulousfoods.com

BREADS: MY FAVORITE ZUCCHINI BREAD RECIPE(click here to print)

I love this bread.  It turns out very moist and delicious.  I did not have any lemon zest, so I used lemon flavoring and it was still very good.  I used the Honey Tree artificial honey.  I eat a slice every morning and top it with my homemade blueberry jam.




Ingredients:

• 2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 tablespoons of poppy seeds
• 1 1/2 cups of grated zucchini {about half of a large zucchini, see below for instructions on how to properly prepare}
• 2 tablespoons fresh lemon zest
• 1/4 cup local honey (Honey tree artificial honey from Walmart)
• 1/4 cup Waldon Farms apple butter
• 3 large eggs

Preheat the oven to 350 degrees.
Grate the zucchini just as you would a block of cheese by using a coarse grater. After you’re done grating and in order for the bread to bake to the right consistency, you”ll want to squeeze the excess moisture out of the zucchini. In my experience, the most effective way to do this is to take a small handful at a time and squeeze the zucchini over the sink. After you’ve squeezed all the water out, lay that zucchini out on a tea towel. Allow to air-dry for about 10 minutes, then use the towel to pat the remaining water out of the zucchini.
In a small mixing bowl with a hand-mixer blend together the eggs, honey and applebutter. Then gently whisk in the lemon zest and zucchini. In a separate bowl sift or combine well together the blanched almond flour, sea salt, baking soda and poppy seeds. Now pour in the wet ingredients and mix well.
This recipe will fit a 1 pound bread loaf pan. Line your pan with parchment paper or grease it well with coconut oil. Pour the batter in the pan and bake for about 45 minutes. The loaf will be ready to eat when you insert a toothpick in the center and it comes out clean.  It might be a little soft when you remove it from the oven, so it is best to let it cool completely before cutting.


12 slices; 5 carbs




withfoodandlove.com

MAIN DISH: LOW CARB ZUCCHINI RECIPES

Grilled Zucchini Lasagna from A Sweet Life

Zucchini and Feta Fritters from All Day I Dream About Food

BBQ Chicken Stuffed Zucchini from I Breathe, I’m Hungry

Spicy Asian Peanut Chicken from Cut the Wheat, Ditch the Sugar

Zucchini Sausage Breakfast Bake from A Sweet Life

Grilled Zucchini Pizza Slices from Kalyn’s Kitchen

Zucchini Bake with Feta and Thyme from Kalyn’s Kitchen

Tuna Zucchini Noodle Casserole from Inspiralized

Mini Chocolate Zucchini Whoopie Pies from SheKnows.com

Grilled Zucchini and Turkey Kebabs from A Sweet Life

Frittata with Zucchini, Goat Cheese and Dill from The Iron You

Creamy Avocado “Pasta” with Chicken and Asparagus from The Healthy Foodie

Lobster Tail Fra Diavolo with Zucchini Noodles from Inspiralized

Chocolate Zucchini Bundt Cake from All Day I Dream About Food

Zucchini, Bacon and Herb One-Minute-Muffin from DJ Foodie

Italian Style Zucchini Rolls from Keto Diet Blog

Zucchini Walnut Spice Muffins from All Day I Dream About Food

Zucchini Lasagne from Food I Make My Soldier

Cheesy Zucchini Roll Ups from Tried and Tasty

Cream of Fennel And Zucchini Soup from Cafe Johnsonia

Zucchini Boat Turkey Tacos from Persnickety Plates

Grilled Zucchini Nachos from Two Peas and Their Pod

Greek Marinated Grilled Eggplant and Zucchini from The Lemon Bowl

Roasted Garlic Chicken and Veggie Primavera from Lexi’s Clean Kitchen

Turkey and Zucchini Burgers from The View From Great Island

Zucchini, Basil and Kale Frittata from The Roasted Root

Shrimp in Green Sauce over Zucchini Noodles from EveryDay Maven

Low Carb Zucchini Hummus from I Breathe, I’m Hungry

Roasted Mushrooms, Zucchini and Eggplant from Peace, Love and Low Carb

Crock Pot Zucchini Meatloaf from Healthy Seasonal Recipes

source:asweetlife.org

BREADS: 50 LOW CARB TORTILLA RECIPES

https://www.lowcarblab.com/best-low-carb-tortillas/

MAIN DISH: CHICKEN CORDON BLEU CASSEROLE (click here to print)

Chicken Cordon Bleu Casserole - Quick & Easy

Author: Lisa | Low Carb Yum

Nutrition Information

• Serves: 10

• Serving size: 171g
• Calories: 376

• Fat: 23.8g
• Saturated fat: 11.7g
• Carbohydrates: 5.3g
• Sugar: 0.8g
• Sodium: 872mg
• Fiber: 0.6g
• Protein: 34.8g
• Cholesterol: 128mg

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

Ingredients

• 1/4 cup mayonnaise (primal kitchen with Olive oil)
• 1/4 cup heavy cream
• 8 ounces cream cheese, softened
• 1/4 cup Parmesan cheese
• 1/2 teaspoon garlic powder
• dash fresh ground pepper
• 8 ounces Swiss cheese, chopped
• 1 (16 oz) package ham, chopped(no honey or sugar or corn syrup) recommend Boar's Head)
  
• 1 (20 oz) bag Tyson® Grilled & Ready® Chicken frozen pulled chicken(check for non compliant ingredients or shred your own chicken)
  
• 1/2 cup chicken broth
• 1/2 cup crushed pork rinds (optional)

Instructions

1. Mix mayonnaise, heavy cream and cream cheese until well combined.
2. Stir in the Parmesan cheese, garlic powder, garlic powder, and pepper.
3. Add in the Swiss cheese , ham, chicken, and chicken broth.
4. Spread mixture out into a 9x13-inch casserole dish. Top with crushed pork rinds if desired.
5. Bake at 350°F for 20-25 minutes or until top begins to brown.

Source: www.lowcarbyum.com

ARTICLE: BEFORE YOU SPEND $26,000 ON WEIGHT LOSS SURGERY, TRY A LOW CARB DIET

From the New York Times 9/11/16

http://www.nytimes.com/2016/09/11/opinion/sunday/before-you-spend-26000-on-weight-loss-surgery-do-this.html?_r=0

MAIN DISH: LOW CARB PUMPKIN RECIPES

Pumpkin Truffles from Low Carb Yum

Pumpkin Swirl Cheesecake from Maria Mind Body Health

Pumpkin Lasagna with Spinach from Low Carb Yu

Chocolate Pumpkin Sex in a Pan from All Day I Dream About Food

Pumpkin & Orange Cheese Bread from Keto Diet App

Cream Cheese Filled Pumpkin Bread from Low Carb Yum

Pumpkin Spice Muffins from Low Carb So Simple

Coconut Flour Pumpkin Bread from Low Carb Yum

Brown Butter Pumpkin Spice Syrup from Fluffy Chix Cook

Pumpkin Pie Chia Pudding from Low Carb Yum

Pumpkin Crepe Cake from I Breathe I’m Hungry

Almond Milk Pumpkin Pie from Low Carb Yum

Pumpkin Pancakes from The Nourished Caveman

Gluten Free Pumpkin Cake Donuts from Low Carb Yum

Pumpkin Loaf with Cream Cheese Frosting from Peace Love and Low Carb

No Bake Sugar-Free Pumpkin Cheesecake from Sugar Free Mom

Pumpkin Mousse from Low Carb Yum

Coconut Flour Cranberry Pumpkin Muffins from Low Carb Yum

Pumpkin Chocolate Chip Blondies from Low Carb Yum

Chocolate Chip Pumpkin Bread from Healthy Indulgences

Pumpkin Spice Snack Cake Bars from Low Carb Yum


Source: www.lowcarbyum.com

BREADS: BRIANA'S BAKING MIX AND BREAD RECIPE (click here to print)

I have been making baking mix to use when I make white bread. I put it in a jar and keep in my refrigerator.
Briana's Baking Mix.................                                                            

1 cup whey protein powder (use the one with 0 carbs and sugars)
3 cups coconut flour...
2 cups oat fiber
1 1/2 cups golden flaxmeal
1 1/2 tsp. xanthan gum

Combine all ingredients and mix together thoroughly. Put in container with tight lid and store in fridge. Makes 7 1/2 cups.
Briana's Basic bread.................
3/4 cup Briana's baking Mix
1/2 cup oat fiber
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp. stevia or granular sweetener (optional)
1/4 tsp. salt
6 T. luke warm water
1 1/2 tsp. instant yeast(one of those small packets)
1 tsp. artificial honey (Honey tree from walmart)
2 cups egg whites(carton type or 16 ounces)
1/2 tsp. cream of tartar
Preheat oven to 350 degrees. Spray bread pan with olive oil cooking spray. Whisk the dry ingredients together. Whisk the yeast and honey into the warm water and set aside for 5 minutes. It should foam and rise. Beat the egg whites and the cream of tartar on high with a hand mixer. The whites should be nice and foamy. Immediately add the dry ingredients and yeast mexture to the egg whites and fold them in by hand. Mix as little as possible. Immediately pour the bread dough into the bread pan, smooth top and place in oven. Bake at 350 F for 45 minutes. Take pan out of oven and take bread out. Cool for several hours, then slice. Store in fridge or freeze for longer storage. You can get up to 14 slices with tis loaf. 1.4 carbs per slice.
NOTE: this bread is better the next day and I love it warmed up a few seconds in the microwave. It makes a great breakfast bread with butter and/or 1 tsp of sugar free jelly

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


I make my own sugar free blueberry jam and put it on a slice of this bread (toasted) for my breakfast in the morning.
source:
http://www.briana-thomas.com

DESSERTS: PEANUT BUTTER CHEESECAKE (click here to print)

PEANUT BUTTER CHEESECAKE                                
6 tablespoons of butter
1 teaspoon sweetener. 
1 1/2 cups almond meal.
Press into pan and cook at 350 for 10 minutes.
Chocolate peanut butter filling
16oz cream cheese.
1/2 a cup heavy cream
3/4 of a cup chocolate peanut butter powder.
1/4 cup brown sugar sweetner
2 tablespoons peanut butter 
5 large eggs
8 oz sour cream

Cream together for 5 minutes 
Pour on top of crust
Bake 1 hour
Let cool for and your then refrigrate for 2 hours.


for nutritional values of this recipe, click here


recipe submitted by: Jill K. Mac Pherson

SLOW COOKER: ITALIAN MEATLOAF (click here to print)

SLOW COOKER ITALIAN MEATLOAF
WHAT'S NEEDED
•Olive oil in a spritzer bottle, or non-stick cooking spray
•2 pounds extra lean ground sirloin (or bison)...
•2 large eggs
•1 cup (about 1 medium size) zucchini, grated and excess liquid squeezed out
•1/2 cup freshly grated Parmesan cheese
•1/2 cup fresh parsley, finely chopped, plus extra for garnish
•4 cloves freshly minced garlic
•3 Tablespoons balsamic vinegar
•1 Tablespoon dried oregano
•2 Tablespoons minced dry onion or onion powder
•1/2 teaspoon sea or Kosher salt
•1/2 teaspoon ground black pepper
•
FOR THE TOPPING
•1/4 cup ketchup or tomato sauce (sugar free)
•1/4 cup shredded or 2-3 slices mozzarella cheese
•2 Tablespoons fresh parsley chopped
HOW TO MAKE IT
1.Line a large (6 quart or larger) slow cooker with strips of aluminum foil. Spray the foil with olive oil or non-stick cooking spray.
2.In a large mixing bowl, combine all ingredients except for cooking spray and the topping ingredients. Mixture WILL BE loose/wet. This is expected.
3.Carefully transfer mixture into the slow cooker and form into an oblong shaped loaf, setting it on top of the aluminum foil strips. Place lid on top of slow cooker.
4.Cook on high power for 3 hours or low power for 6 hours. 15 minutes before the end of the cook time, turn the heat off and unplug the slow cooker. Remove the lid and spread ketchup over the top of the meatloaf. Place cheese on top of ketchup and replace the lid onto the slow cooker. Allow the meat loaf to sit for 5-10 minutes, or until the cheese has melted.
5.To remove loaf from the slow cooker, remove lid, hold each end of the strips in each hand , and carefully lift. Transfer the loaf to serving platter and garnish with fresh parsley. Serve and enjoy!

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