Keto Coleslaw Recipe

 https://www.ketoconnect.net/keto-coleslaw/?fbclid=IwAR06A2otXANERLadtGXZ8JbJKM1cXnSrNHn01-2foymCEdVcexj5tJCzM9Y

Broccoli Alfredo Spaghetti

  Broccoli Alfredo Spaghetti

Recipe By     : http://www.butterisnotacarb.com/broccoli-alfredo-spaghetti/
Serving Size  : 6     Preparation Time :0:00


INGREDIENTS:

  3                  c  spaghetti squash
  2        tablespoons  extra virgin olive oil -- divided
  2                  c  broccoli florets
  1                cup  heavy cream
  2              tblsp  butter
     1/2             c  parmesan cheese -- grated
  1              tblsp  chopped garlic
     1/2             c  mozzarella cheese -- shredded
                        To Taste
                        Salt
                        Pepper

COMPLETE RECIPE AND INSTRUCTIONS HERE

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Per Serving (excluding unknown items): 531 Calories; 55g Fat (90.1% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 151mg Cholesterol; 506mg Sodium.  Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 10 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

CAULIFLOWER BAKE WITH GOAT CHEESE

CAULIFLOWER BAKE WITH GOAT CHEESE

Serves 8

INGREDIENTS:

  2         large head  Cauliflower -- chopped (8 cups chopped)
  4             strips  bacon -- hickory smoked
  1                cup  Onion -- diced
  4          teaspoons  Garlic -- minced
  10            ounces  Goat Cheese -- divided
     1/4           cup  cream cheese -- softened
                        Salt and Pepper -- to taste
                        Green Onion -- sliced, for garnish

COMPLETE RECIPE AND DIRECTIONS AT FOODFAITHFITNESS.COM

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Per Serving (excluding unknown items): 220 Calories; 17g Fat (68.2% calories from fat); 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 203mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

Simply Roasted Artichokes

Simply Roasted Artichokes

SERVES 4

INGREDIENTS:

  4        large whole  artichokes -- top 1 inch and stems removed
     1/4           cup  fresh lemon juice
     1/4           cup  olive oil
  4             cloves  garlic -- cloves peeled and crushed
                        kosher salt

COMPLETE RECIPE AND DIRECTIONS AT ALLRECIPES.COM

Start to Finish Time:
  "1:25"

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Per Serving (excluding unknown items): 188 Calories; 14g Fat (60.4% calories from fat); 4g Protein; 16g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 121mg Sodium.  Exchanges: 3 Vegetable; 0 Fruit; 2 1/2 Fat.

Hash Browns Zucchini

  Hash Browns Zucchini

INGREDIENTS:

  1 1/2            lbs  zucchini
     1/2      teaspoon  salt
  2                     eggs
  6        tablespoons  parmesan cheese -- grated
  2          teaspoons  minced garlic
     1/4           cup  butter

COMPLETE RECIPE AND DIRECTIONS AT FOOD.COM

Per Serving (excluding unknown items): 198 Calories; 16g Fat (72.6% calories from fat); 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 143mg Cholesterol; 563mg Sodium.  Exchanges: 1 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Sugar Snap Pea and Berry Salad

Sugar Snap Pea and Berry Salad

Serves 6

INGREDIENTS:
     1/2         pound  sugar snap peas -- trimmed
  1                cup  fresh raspberries
  2        tablespoons  raspberry vinegar
  2        tablespoons  olive oil
  1              pinch  sugar
                        salt and pepper to taste
  1                cup  fresh blueberries
  2               cups  mixed greens -- torn



COMPLETE RECIPE AND DIRECTIONS AT ALLRECIPES.COM:


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Per Serving (excluding unknown items): 85 Calories; 5g Fat (48.1% calories from fat); 2g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.  Exchanges: 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

Fresh Broccoli Salad

 Fresh Broccoli Salad

8 Servings

INGREDIENTS:
  2              heads  fresh broccoli
  1                     red onion
     1/2         pound  bacon
     3/4           cup  dried cranberries
     3/4           cup  sliced almonds
  1                cup  mayonnaise
     1/2           cup  splenda
  2        tablespoons  white wine vinegar

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

To prepare the dressing, mix the mayonnaise, sweetener and vinegar together until smooth. Stir into the salad, let chill and serve.

TWEAKS: switched artificial sweetener for sugar, dried cranberries for raisins

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Per Serving (excluding unknown items): 455 Calories; 45g Fat (84.5% calories from fat); 13g Protein; 6g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 617mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.

Low Carb and Super-Fresh Cream Cheese with Herbs

 Low Carb and Super-Fresh Cream Cheese with Herbs
4 Servings

INGREDIENTS:
     1/2            lb  cream cheese
  2          teaspoons  olive oil
  8        tablespoons  fresh parsley -- or basil, chopped
  1                     garlic clove
     1/2                lemon -- the zest
                        salt and pepper -- to taste
  4                     celery stalks -- or other fresh vegetables of your liking



COMPLETE RECIPE AND INSTRUCTIONS AT DIET DOCTOR

Description:
  "So easy to make! Mix a non-flavored, full-fat cream cheese with fresh herbs and spices. Voila! Bring on yumminess!"

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Per Serving (excluding unknown items): 230 Calories; 22g Fat (84.1% calories from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 207mg Sodium.  Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat.

NOTES : We used fresh herbs, garlic and lemon in this recipe, but feel free to experiment with your favorite spices!

Flavored cream cheese works well with cucumber, bell-pepper or carrot sticks, and with low-carb bread and sesame crispbread. And why not add some to gratins or sauces?

Broiled Tomatoes_ Low Carb

Broiled Tomatoes_ Low Carb

Serves 3

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  plum tomato -- halved lengthwise
     3/4      teaspoon  kosher salt
                        Freshly ground black pepper
  1         tablespoon  extra-virgin olive oil
  3        tablespoons  fresh herbs -- such as thyme, rosemary, oregano, or marjoram
  4        tablespoons  parmesan cheese -- freshly grated

Season tomatoes with the salt and place seed-side down on a rack or paper towel to drain for about 30 minutes. Blot dry with a paper towel.

Position an oven rack in the upper part of the oven and preheat the broiler. Line a broiler pan with foil. Place the tomato halves on the prepared pan, seed-side up, season with pepper to taste, drizzle with olive oil, and sprinkle herbs over the top. Broil until hot and the tops begin to brown, about 8 minutes.

Top with cheese and broil until cheese is melted, about 1 minute. Serve 3 halves per person.


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Per Serving (excluding unknown items): 87 Calories; 7g Fat (67.4% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 606mg Sodium.  Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Brown Butter & Dill Brussels Sprouts

Brown Butter & Dill Brussels Sprouts


Serving Size  : 8  


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Brussels sprouts -- trimmed and quartered
  1         tablespoon  unsalted butter
  1         tablespoon  extra-virgin olive oil
  3        tablespoons  slivered almonds -- toasted (see Tip)
  1         tablespoon  white wine vinegar
  1         tablespoon  fresh dill -- chopped (or 1 t. dried)
     1/4      teaspoon  salt
     1/4      teaspoon  freshly ground pepper

RECIPE AND DIRECTIONS AT EATING WELL

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Per Serving (excluding unknown items): 70 Calories; 5g Fat (59.3% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 80mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Broccoli Cheese Bake

                          Broccoli Cheese Bake

Recipe By     :Serving Size  : 8  
Categories    : LCHF                            Vegetables


Ingredients:
  8               cups  fresh broccoli
     1/2           cup  butter
  2        tablespoons  all-purpose flour
  1              small  onion -- chopped
  1 1/4           cups  milk
                        salt and pepper to taste
  4               cups  shredded Swiss cheese
  2                     eggs -- beaten

FULL RECIPE AND DIRECTIONS AT ALLRECIPES.COM

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Per Serving (excluding unknown items): 394 Calories; 30g Fat (67.0% calories from fat); 22g Protein; 11g Carbohydrate; 3g Dietary Fiber; 141mg Cholesterol; 325mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

Roasted Beets and Sauteed Beet Greens

Roasted Beets and Sauteed Beet Greens


Serving Size  : 4

Ingredients:
  1              bunch  beets -- with greens
                        greens
     1/4           cup  olive oil -- divided
  2             cloves  garlic -- minced
  2        tablespoons  onion -- chopped (optional)
                        salt and pepper to taste
  1         tablespoon  red wine vinegar -- optional


FULL RECIPE AND DIRECTIONS AT ALLRECIPES.COM

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Per Serving (excluding unknown items): 133 Calories; 14g Fat (89.5% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 16mg Sodium.  Exchanges: 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Sunday Slow Cooker_ Spinach, Artichoke, and Kale Dip

Sunday Slow Cooker_ Spinach, Artichoke, and Kale Dip


Serving Size  : 20  

Ingredients:
  2             cloves  garlic
     1/2                onion -- diced
  28                oz  canned artichoke hearts -- drained
  10                oz  spinach -- chopped
  10                oz  kale -- chopped
  1                cup  Parmesan cheese -- use the good stuff
  1                cup  mozzarella cheese, part skim milk
  1                cup  greek yogurt, Plain
     3/4           cup  sour cream
     1/4           cup  mayonnaise
                        Salt and pepper to taste

FULL RECIPE AND DIRECTIONS HERE


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Per Serving (excluding unknown items): 109 Calories; 7g Fat (56.9% calories from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 246mg Sodium.  Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Warm Brussels Sprouts with Toasted Hazelnuts

Warm Brussels Sprouts with Toasted Hazelnuts


Serving Size  : 4  

Ingredients:

  3               cups  brussels sprout -- (3 to 5) chopped
     2/3           cup  hazelnuts
  1               tbsp  balsamic vinegar
  1               tbsp  olive oil
                        Juice of half a lemon
                        Salt and pepper
                        Olive oil spray

FULL RECIPE AND DIRECTIONS AT DANI CALIFORNIA COOKS


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Per Serving (excluding unknown items): 206 Calories; 18g Fat (73.3% calories from fat); 5g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 17mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat.

Broccoli and Bacon Salad Recipe

                     Broccoli and Bacon Salad Recipe


Serving Size  : 5     Preparation Time :0:00


Ingredients:

  4               cups  broccoli -- finely chopped
  1 1/4           cups  jicama -- chopped into small, bite sized pieces
  1              small  red onion -- finely chopped
  6             slices  bacon -- finely chopped
     1/4           cup  mayonnaise
     1/2           cup  greek yogurt, Plain
  3                     garlic cloves -- minced
  1               tbsp  cider vinegar
  1                tsp  brown sugar
  3               tbsp  dried cranberries
  1                tsp  salt
     1/2           tsp  black pepper

COMPLETE RECIPE AND DIRECTIONS AT LAA LOOSH


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Per Serving (excluding unknown items): 188 Calories; 15g Fat (65.6% calories from fat); 6g Protein; 11g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 639mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Cabbage Casserole

                            Cabbage Casserole


Serving Size  : 10  

Ingredients:
  2                lbs  cabbage -- green
  1                     yellow onion
  2                     garlic cloves
  3 1/4         ounces  butter
  1 1/4           cups  heavy whipping cream
  17       tablespoons  sour cream
     1/3            lb  cream cheese
  1         tablespoon  ranch-style dressing mix
                        ½ teaspoon ground black pepper
  1           teaspoon  salt
  5             ounces  shredded cheddar cheese

FULL RECIPE AND DIRECTIONS AT DIET DOCTOR



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Per Serving (excluding unknown items): 363 Calories; 34g Fat (81.8% calories from fat); 8g Protein; 9g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 570mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.

NOTES :  
Tip!

These rich flavors pair beautifully with grilled – or fried – meat and fish. Whip up a double batch, and freeze the extra in small containers for a quick side dish any night of the week. Save even more time by using pre-shredded coleslaw – just avoid mixes with carrots if you can.

Hearty Kale Salad

Hearty Kale Salad

Serving Size  : 6  

Ingredients:

  6               cups  kale -- tough stems removed, finely choppd
  2                     eggs, hard-boiled -- coarsely chopped
  2             slices  bacon -- chopped
  2        tablespoons  extra-virgin olive oil
     1/2           cup  chopped onion
  1 1/2           cups  button mushroom -- chopped
  2        tablespoons  red wine vinegar
  2          teaspoons  brown mustard
     1/4      teaspoon  freshly ground pepper
     1/8      teaspoon  salt

FULL RECIPE AND DIRECTIONS HERE

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Per Serving (excluding unknown items): 123 Calories; 8g Fat (54.6% calories from fat); 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 151mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Daikon-Carrot Salad

                           Daikon-Carrot Salad


Serving Size  : 8  

Ingredients:
  1 1/2         pounds  daikon -- peeled
                        Kosher salt
  1              pound  carrots
  1         tablespoon  fresh ginger -- peeled and grated
  3        tablespoons  rice vinegar -- unseasoned
  2          teaspoons  fresh lime juice
     1/4           cup  vegetable oil
  1           teaspoon  sesame oil -- toasted
  1 3/4      teaspoons  white sesame seeds
  1 3/4      teaspoons  black sesame seeds

FULL RECIPE AND DIRECTIONS HERE



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Per Serving (excluding unknown items): 111 Calories; 8g Fat (63.2% calories from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 36mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Crispy Cucumbers and Tomatoes in Dill Dressing

             Crispy Cucumbers and Tomatoes in Dill Dressing

Recipe By     :
Serving Size  : 6  

Ingredients:
     1/4           cup  cider vinegar
  1           teaspoon  calorie free sweetener of choice
     1/2      teaspoon  salt
     1/2      teaspoon  fresh dill weed -- chopped
     1/4      teaspoon  ground black pepper
  2        tablespoons  vegetable oil
  2                     cucumbers -- sliced
  1                cup  sliced red onion
  2                     ripe tomatoes -- cut into wedges


FULL RECIPE AND DIRECTIONS HERE


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Per Serving (excluding unknown items): 71 Calories; 5g Fat (56.9% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 184mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Brussels Sprouts with Bacon, Garlic, and Shallots

Brussels Sprouts with Bacon, Garlic, and Shallots

Serving Size  : 6

Ingredients

  6             slices  bacon -- chopped
     1/2           cup  shallot -- about 1 large
  1 1/2         pounds  Brussels sprouts -- trimmed and halved
  6                     garlic cloves -- thinly sliced
     3/4           cup  low sodium chicken broth
     1/8      teaspoon  salt
     1/8      teaspoon  freshly ground black pepper

COMPLETE RECIPE AND DIRECTIONS HERE


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Per Serving (excluding unknown items): 101 Calories; 3g Fat (27.8% calories from fat); 7g Protein; 13g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 238mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.