Main Dish Recipes

The ultimate comfort food is Slow Cooker Pot Roast! It’s an outstanding, deliciously delicious meal in which only the most select of eaters are sure to be pleased. This is just typical homemade food made with real and simple ingredients, stick to your ribs. Furthermore, it is best to come home after a long day, cooked and ready to eat.

Ingredients:

1 1/2 tbsp olive oil, divided

1 (3 lb) chuck roast

Salt and freshly ground black pepper

1 medium peeled yellow onion, halved and cut into thick slices

5 (1 1/2 tbsp) garlic cloves, minced

1 1/4 cups cup beef broth

2 tsp Worcestershire sauce

1 tbsp minced fresh thyme

1 tbsp minced fresh rosemary

2.5 lbs small Yukon gold potatoes

5 medium (about 1 lb) peeled carrots, cut into 1-inch pieces

2 1/2 tbsp of cornstarch mixed with 3 tbsp beef broth for thickening gravy

2 Tbsp chopped fresh parsley

Directions:

Heat 1 tbsp olive oil in a large pot over medium to high temperatures. Dop dry roast all season with towels, salt, and pepper.

Sear roast in a pot until browned on both sides, about 4 – 5 minutes per side. Transfer roast to slow cooker.

Add 1/2 tbsp of the remaining olive oil to the bowl. Add onion and jump 2 minutes, add garlic, sprinkle for 30 seconds. Pour in the slow cooker the onion mixture over roast.

Return pot to oven, pour in beef broth, Worcestershire, thyme, and rosemary, and cook for about fifteen seconds, just long enough to scrape brown bits from the rim. Take out from the heat

In a slow cooker, overlay the potatoes and carrots over the onion layer, pour the beef broth evenly over the top and then season with salt and pepper.

Cover slow cooker and cook on low heat until tender, around 8-9 hours, roast and vegetables are.

Remove roast and vegetables, shred roast (discard fat), and, where desired, cut potatoes.

Pour broth over a fine mesh strainer from the slow cooker into a small saucepan if you wish to thicken the broth and make it gravely. Medium to high temperatures. Then add cornstarch with 3 Tbsp beef broth to a saucepan. Bring to a frying pan and stir steadily, allow to cook for 30-60 seconds.

Plate the roast and the vegetables, pour over the top with gravy and sprinkle with parsley.

Slow Cooker Pot Roast

Rebecca The ultimate comfort food is Slow Cooker Pot Roast! It’s an outstanding, deliciously delicious meal in which only the most select of eaters are sure to be pleased. This is… Main Dish Recipes Slow Cooker Pot Roast European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 1/2 tbsp olive oil, divided
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium peeled yellow onion, halved and cut into thick slices
• 5 (1 1/2 tbsp) garlic cloves, minced
• 1 1/4 cups cup beef broth
• 2 tsp Worcestershire sauce
• 1 tbsp minced fresh thyme
• 1 tbsp minced fresh rosemary
• 2.5 lbs small Yukon gold potatoes
• 5 medium (about 1 lb) peeled carrots, cut into 1-inch pieces
• 2 1/2 tbsp of cornstarch mixed with 3 tbsp beef broth for thickening gravy
• 2 Tbsp chopped fresh parsley

Instructions

Heat 1 tbsp olive oil in a large pot over medium to high temperatures. Dop dry roast all season with towels, salt, and pepper.

Sear roast in a pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.

Add 1/2 tbsp of the remaining olive oil to the bowl. Add onion and jump 2 minutes, add garlic, sprinkle for 30 seconds. Pour in the slow cooker the onion mixture over roast.

Return pot to oven, pour in beef broth, Worcestershire, thyme, and rosemary, and cook for about fifteen seconds, just long enough to scrape brown bits from the rim. Take out from the heat

In a slow cooker, overlay the potatoes and carrots over the onion layer, pour the beef broth evenly over the top and then season with salt and pepper.

Cover slow cooker and cook on low heat until tender, around 8-9 hours, roast and vegetables are.

Remove roast and vegetables, shred roast (discard fat), and, where desired, cut potatoes.

Pour broth over a fine mesh strainer from the slow cooker into a small saucepan if you wish to thicken the broth and make it gravely. Medium to high temperatures. Then add cornstarch with 3 Tbsp beef broth to a saucepan. Bring to a frying pan and stir steadily, allow to cook for 30-60 seconds.

Plate the roast and the vegetables, pour over the top with gravy and sprinkle with parsley.

Sweet potatoes are my favorite hands down. They ‘re incredibly versatile — boiled sweet potatoes, stuffed sweet potatoes, and sweet potato burrito bowls are only a few of the many ways we enjoy them. So I decided to combine one of my favorite cold weather (stew) recipes with my favorite veggie and that’s how it came to be this sweet potato stew.  It’s not only packed with flavor and hearty texture, but it’s also so easy to make. Besides a bit of chopping, it’s a kind of meal like “dump everything into the crockpot and forget it!”

Ingredients:

3 c (2 potatoes) medium-sized sweet potatoes chopped

1/4 cup chopped celery

1 small yellow onion

8-ounce bag mini carrots

1 can (15 oz) of corn, I use fire-roasted

1 can (14.5 oz) diced tomatoes

1 lb of beef chuck roast, cut into 1/2-inch chunks

2 tbsp flour

1/2 tsp of seasoned salt and pepper

1 bay leaf

1 tsp minced garlic

1/2 tsp paprika

1 tsp Worcestershire sauce

2 tbsp fresh parsley

2 beef bouillon cubes

1 cup of water

Optional: fresh flat-leaf parsley

Directions:

Grease the non-stick spray in a slow cooker. I’m using a six-quarter crockpot.

Peel the sweet potatoes and chop them into big chunks. Measure to get a heap of 3 cups and place them in the slow cooker prepared.

Add the chopped celery, the chopped onion, the carrot packet, the corn can be drained (I buy fire-roasted corn and it adds so much flavor. It’s fine with standard canned corn in the grocery store) and undrained diced tomato.

Bring the flour together, season with salt and pepper. Throw the cut meat in the flour mixture (cut into 1-inch cubes, if not pre-cut) until well coated.

Layer the coated meat on top of all vegetables in the slow cooking oven. You don’t have to pre-cook the poultry.

Add in the baking sheet, minced garlic, peppers, sauce Worcestershire and fresh pepper. (To get this measurement, I chop the parsley grossly and pack it in a table).

Crumble the cubes of the bouillon and the water.

To keep it as tender as possible, stir everything together and try to submerge the meat below the veggies. Cover and cook sweet potatoes and vegetables at low temperature for 7-9 hours or 5-7 hours or until tender, and cook the meat tender. At different temperatures heat all slow cookers. I typically cook stews not big, because after the whole day I consider them more aromatic after the slow cooking (meat that is tenderer). It takes about 8 hours to cook. When you’re home, stir the stew occasionally throughout the day.

Ready to serve to remove the leaf from the bay.

Mix the ingredients and gently mash in the crockpot the tender sweet potatoes. It gives the stew a thicker, more chunky consistency and is delicious!

Top with some fresh parsley if desired and enjoy!

Tip:

Fire-roasting tomatoes have such a good flavor and add much to this sweet potato stew. (The Muir Glen or Cento Marzano’s my favorite brand)

Beef bouillon: for beef broth, the exact cubes (affiliates, etc.) which I use for this stew are so many different options; here are. You want large ones to make sure the flavor is appropriate!

Using fire-roasted corn: nice taste again here! Use frozen maize (no need to thaw) instead if you don’t have access.

Crockpot Sweet Potato Stew

Rebecca Sweet potatoes are my favorite hands down. They ‘re incredibly versatile — boiled sweet potatoes, stuffed sweet potatoes, and sweet potato burrito bowls are only a few of the many… Main Dish Recipes Crockpot Sweet Potato Stew European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 c (2 potatoes) medium-sized sweet potatoes chopped
• 1/4 cup chopped celery
• 1 small yellow onion
• 8-ounce bag mini carrots
• 1 can (15 oz) of corn, I use fire-roasted
• 1 can (14.5 oz) diced tomatoes
• 1 lb of beef chuck roast, cut into 1/2-inch chunks
• 2 tbsp flour
• 1/2 tsp of seasoned salt and pepper
• 1 bay leaf
• 1 tsp minced garlic
• 1/2 tsp paprika
• 1 tsp Worcestershire sauce
• 2 tbsp fresh parsley
• 2 beef bouillon cubes
• 1 cup of water
• Optional: fresh flat-leaf parsley

Instructions

Grease the non-stick spray in a slow cooker. I'm using a six-quarter crockpot.

Peel the sweet potatoes and chop them into big chunks. Measure to get a heap of 3 cups and place them in the slow cooker prepared.

Add the chopped celery, the chopped onion, the carrot packet, the corn can be drained (I buy fire-roasted corn and it adds so much flavor. It's fine with standard canned corn in the grocery store) and undrained diced tomato.

Bring the flour together, season with salt and pepper. Throw the cut meat in the flour mixture (cut into 1-inch cubes, if not pre-cut) until well coated.

Layer the coated meat on top of all vegetables in the slow cooking oven. You don't have to pre-cook the poultry.

Add in the baking sheet, minced garlic, peppers, sauce Worcestershire and fresh pepper. (To get this measurement, I chop the parsley grossly and pack it in a table).

Crumble the cubes of the bouillon and the water.

To keep it as tender as possible, stir everything together and try to submerge the meat below the veggies. Cover and cook sweet potatoes and vegetables at low temperature for 7-9 hours or 5-7 hours or until tender, and cook the meat tender. At different temperatures heat all slow cookers. I typically cook stews not big, because after the whole day I consider them more aromatic after the slow cooking (meat that is tenderer). It takes about 8 hours to cook. When you're home, stir the stew occasionally throughout the day.

Ready to serve to remove the leaf from the bay.

Mix the ingredients and gently mash in the crockpot the tender sweet potatoes. It gives the stew a thicker, more chunky consistency and is delicious!

Top with some fresh parsley if desired and enjoy!

Tip:

Fire-roasting tomatoes have such a good flavor and add much to this sweet potato stew. (The Muir Glen or Cento Marzano's my favorite brand)

Beef bouillon: for beef broth, the exact cubes (affiliates, etc.) which I use for this stew are so many different options; here are. You want large ones to make sure the flavor is appropriate!

Using fire-roasted corn: nice taste again here! Use frozen maize (no need to thaw) instead if you don't have access.

I despised cabbage before, a few years ago, I tried fried cabbage and now I just enjoy it. For fried cabbage online there are so many different variations, but this is the one recipe that we loved for many years! Why? Because you will fry your shredded cabbage in bacon grease for ultimate flavor and true southern style cooking. The flavor alone will make your life change. But you need not go searching for bacon grease. First, you fry the bacon, get it nice and crisp, then remove it with a slotted spoon to keep as much grease as possible in your pan.

I know the cabbage is one of those unusual vegetables people hate or love. If you don’t like it, give this recipe a shot seriously, and you may also start to enjoy cabbage.

Ingredients:

3 pork bacon strips thick-cut

1 medium (about 3 lbs) cabbage head roughly chopped

1 medium onion diced

1 medium red bell pepper diced

1/3 cup of water

1/4 tbsp. red pepper flakes

1 tbsp. hot sauce

Salt and pepper to taste

Directions:

Sauté the bacon, bell pepper, and onion over medium heat for 7 minutes in a large non-stick skillet.

Add the red, salt, and pepper flakes and stir well.

Put water and chopped cabbage into the pot. Cook, stirring for approximately 20-25 minutes occasionally or until water is removed.

Hold on frying the cabbage for about 10 minutes once the water evaporates.

Take the skillet off oil. Remove into the hot sauce. Serve.

Note:

Some varieties of cabbage cook quicker than others. If need be, change the cooking time. Add a little more water when needed.

Variations in Recipes

Use smoked sausage, rather than bacon

Instead, using chicken salami

Add 1 lb of BBQ Sauce

Using 1 cupped tomato pasta

While adding bacon

You can use any form of bacon you prefer-normal, turkey, or vegan. Just note that turkey bacon and vegan bacon aren’t fatty enough so you’re going to have to add extra butter or grease.

THE BEST FRIED CABBAGE RECIPE

Rebecca I despised cabbage before, a few years ago, I tried fried cabbage and now I just enjoy it. For fried cabbage online there are so many different variations, but this… Main Dish Recipes THE BEST FRIED CABBAGE RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 3 voted )

Ingredients

• 3 pork bacon strips thick-cut
• 1 medium (about 3 lbs) cabbage head roughly chopped
• 1 medium onion diced
• 1 medium red bell pepper diced
• 1/3 cup of water
• 1/4 tbsp. red pepper flakes
• 1 tbsp. hot sauce
• Salt and pepper to taste

Instructions

Sauté the bacon, bell pepper, and onion over medium heat for 7 minutes in a large non-stick skillet.

Add the red, salt, and pepper flakes and stir well.

Put water and chopped cabbage into the pot. Cook, stirring for approximately 20-25 minutes occasionally or until water is removed.

Hold on frying the cabbage for about 10 minutes once the water evaporates.

Take the skillet off oil. Remove into the hot sauce. Serve.

Note:

Some varieties of cabbage cook quicker than others. If need be, change the cooking time. Add a little more water when needed.

Variations in Recipes

Use smoked sausage, rather than bacon

Instead, using chicken salami

Add 1 lb of BBQ Sauce

Using 1 cupped tomato pasta

While adding bacon

You can use any form of bacon you prefer-normal, turkey, or vegan. Just note that turkey bacon and vegan bacon aren't fatty enough so you're going to have to add extra butter or grease.

This Crock Pot Cabbage Roll Soup is, for a fraction of the work, a twist on traditional Cabbage Rolls. With soiled beef, cabbage, onion, and vegetables; cooked in your slow cooker in a rich tomato sauce. This recipe for cabbage roll soup has cod and ground beef, and several vegetable servings. It has a tomato-based broth and the perfect spice blend. It’s incredible taste, altogether gives the soup.

I like freezing some of this soup, those days you need a fast meal. The night before, I defrost in the fridge and heat up in a pot over the burner. One of my family’s favorite recipes, this Cabbage Roll Soup is a staple in our routine. Comforting, moist, and sincere-enjoy this recipe as we certainly do! Since that soup is so delicious, I like to think of it as a dinner on the main course. Nonetheless, smaller portions will make lunch perfect. Much smaller still and getting into a potluck is a perfect appetizer or fantastic. I suggest you use these Easy Baking Powder Biscuits to serve that soup, a simple yet perfect side. And great to scuba dip!

Ingredients:

1 lb ground beef

1 onion, chopped

3 cups cabbage, chopped

1 cup green beans, cut in half

1 cup celery, chopped

1/2 bell pepper, chopped

1 796ml can diced tomatoes

1 156ml can tomato paste

1 tsp Italian seasoning

3 cloves minced garlic

3/4 (900ml) vegetable, beef, or chicken broth

1 cup minute rice, uncooked

salt and pepper to taste

Directions:

Cook the ground beef in the slow cooker until cooked.

Place with the warehouse, diced tomatoes, and tomato paste in all vegetables.

Add the seasoning, cover and simmer for 4 hours, or 7-8 hours at low

Remove the rice in the last 15-20 minutes and it’ll be cooked on its own. Search for rice doneness after 10 minutes and then after a few minutes.

Enjoy it!

Slow Cooker Cabbage Roll Soup

Rebecca This Crock Pot Cabbage Roll Soup is, for a fraction of the work, a twist on traditional Cabbage Rolls. With soiled beef, cabbage, onion, and vegetables; cooked in your slow… Main Dish Recipes Slow Cooker Cabbage Roll Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 3 cups cabbage, chopped
• 1 cup green beans, cut in half
• 1 cup celery, chopped
• 1/2 bell pepper, chopped
• 1 796ml can diced tomatoes
• 1 156ml can tomato paste
• 1 tsp Italian seasoning
• 3 cloves minced garlic
• 3/4 (900ml) vegetable, beef, or chicken broth
• 1 cup minute rice, uncooked
• salt and pepper to taste

Instructions

Cook the ground beef in the slow cooker until cooked.

Place with the warehouse, diced tomatoes, and tomato paste in all vegetables.

Add the seasoning, cover and simmer for 4 hours, or 7-8 hours at low

Remove the rice in the last 15-20 minutes and it'll be cooked on its own. Search for rice doneness after 10 minutes and then after a few minutes.

Enjoy it!

This easy to produce, flavor-packed Cuban Mojo Pork Slow Cooker is great for big groups or weeknight meals! So soft and juicy everyone will enjoy it. Finish it in the oven with a perfect crispy brown crust. This Slow Cooker Cuban Mojo Pork is just one of those meals I always make again and again. Maybe because I enjoy how simple planning is (a big plus on busy weekdays). Perhaps because I’m always blown away by how much flavor you get from those simple, common ingredients.

Ingredients:

1 (about 4 pounds) bone-in pork shoulder (pork butt works as well)

11/2 tsp salt

1 tsp ground black pepper

3/4 cup orange juice, freshly squeezed

1/2 cup lime juice, freshly squeezed

Zest of 1 orange

Zest of 1 lime

1/2 cup olive oil

8 cloves garlic, chopped finely

2 tsp dried oregano

2 tsp ground cumin

1/4 cup chopped cilantro (lightly packed)

Directions:

Make a couple of slits all over the pork surface using a paring knife. (Refer to note 1)

Add the residual ingredients to the slow cooker. Combine to blend.

Put the pork in the slow cooker and cook for 5-6 hours on high, or 8-10 hours on low. (Refer to note 2)

Pork should be tender and nearly bone down! Remove it carefully from the slow cooker, and place it on a baking sheet lined with aluminum foil.

Bake for about 15 to 20 minutes at 400 degrees Fahrenheit, or until chocolate.

Remove from the frying pan and let it rest 10 minutes before serving. With a few forks, you’ll be able to shred the meat, yes, that’s going to be that tender!

Serve with the remaining slow-cooking juices (Refer to note 2)

Notes:

Note 1.

You can place 4 hours or overnight on the pork and the rest of the ingredients and marinade.

Note 2.

You can serve your pork from the slow cooker with the cooking liquid as is or you can add a slurry of cornstarch to thicken it. You do it this way:

Skim away some of the fat from the top

Mix 1 lb of cornstarch and 1 lb of cold tap water

Fill in the slow cooker with the cornstarch mixture and mix to combine. Cook 30 minutes on high (while the pork is in the oven). Serve on the pork.

Slow Cooker Cuban Mojo Pork

Rebecca This easy to produce, flavor-packed Cuban Mojo Pork Slow Cooker is great for big groups or weeknight meals! So soft and juicy everyone will enjoy it. Finish it in the… Main Dish Recipes Slow Cooker Cuban Mojo Pork European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (about 4 pounds) bone-in pork shoulder (pork butt works as well)
• 11/2 tsp salt
• 1 tsp ground black pepper
• 3/4 cup orange juice, freshly squeezed
• 1/2 cup lime juice, freshly squeezed
• Zest of 1 orange
• Zest of 1 lime
• 1/2 cup olive oil
• 8 cloves garlic, chopped finely
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1/4 cup chopped cilantro (lightly packed)

Instructions

Make a couple of slits all over the pork surface using a paring knife. (Refer to note 1)

Add the residual ingredients to the slow cooker. Combine to blend.

Put the pork in the slow cooker and cook for 5-6 hours on high, or 8-10 hours on low. (Refer to note 2)

Pork should be tender and nearly bone down! Remove it carefully from the slow cooker, and place it on a baking sheet lined with aluminum foil.

Bake for about 15 to 20 minutes at 400 degrees Fahrenheit, or until chocolate.

Remove from the frying pan and let it rest 10 minutes before serving. With a few forks, you'll be able to shred the meat, yes, that's going to be that tender!

Serve with the remaining slow-cooking juices (Refer to note 2)

Notes:

Note 1.

You can place 4 hours or overnight on the pork and the rest of the ingredients and marinade.

Note 2.

You can serve your pork from the slow cooker with the cooking liquid as is or you can add a slurry of cornstarch to thicken it. You do it this way:

Skim away some of the fat from the top

Mix 1 lb of cornstarch and 1 lb of cold tap water

Fill in the slow cooker with the cornstarch mixture and mix to combine. Cook 30 minutes on high (while the pork is in the oven). Serve on the pork.

Keto Bacon Egg Muffins are easy to make, I mean that when I say they take just five minutes to whip up. The Keto Bacon Egg Muffins can be customized fully and is freezer friendly. It is low in carbohydrates and high in protein and is packed with tons of bacon, cheese, and sausage. These Keto Bacon Egg Muffins are the perfect muffin tin eggs to make, super delicious, and the best-easy low-carb breakfast on your own.

Ingredients:

For Eggs

10 large eggs

1/2 tsp salt

1/4 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp cayenne, (if desired, you can add more)

Egg Muffin Ingredients

3/4 cup pre-cooked sausage crumbles

4 slices cooked bacon, crispy

1 large slice of red onion, diced

2 ounces cheddar jack cheese, shredded

4 ounces cheddar / Monterey jack cheese, shredded

1/4 cup parsley, fresh or dried

Directions:

To produce these Keto bacon Egg Muffins, pre-heat your oven at about 375 degrees and spray a dozen count muffin pan with non-adhesive spray.

Crack your eggs and add whisk to the mixer in a medium-size bowl or large measuring cup. Take care of the muffin cup and lay your ingredients in the pan, and leave some ingredients on the side to top your egg cups. Pour the eggs carefully for about half in the muffin tins. Once the egg is settled, add a little more in the tins.

Everyone wants there muffin to fill their muffin tins perfectly. Take a for and stir each muffin tint lightly when your muffin is filled. Add the ingredients reserved on top and baked for 25 minutes.

Take out from the oven and allow 1-2 minutes to rest in a muffin tin. Run a sharp knife around the edge of the muffin tins and remove them gently from the pan with the knife tip under the muffin, and lift them softly out.

Tip:

If you choose, feel free to replace freshly prepared ingredients.

It’s a big convenience to mix your eggs in a large cup. Eggs from a mixing bowl are not so easy to pour. I would recommend that you add eggs if you have a large 4 cup mixing cup or larger to make it easier to pour them into muffin tins.

Keto Bacon Egg Muffins

Rebecca Keto Bacon Egg Muffins are easy to make, I mean that when I say they take just five minutes to whip up. The Keto Bacon Egg Muffins can be customized… Main Dish Recipes Keto Bacon Egg Muffins European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• For Eggs
• 10 large eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne, (if desired, you can add more)
• Egg Muffin Ingredients
• 3/4 cup pre-cooked sausage crumbles
• 4 slices cooked bacon, crispy
• 1 large slice of red onion, diced
• 2 ounces cheddar jack cheese, shredded
• 4 ounces cheddar / Monterey jack cheese, shredded
• 1/4 cup parsley, fresh or dried

Instructions

To produce these Keto bacon Egg Muffins, pre-heat your oven at about 375 degrees and spray a dozen count muffin pan with non-adhesive spray.

Crack your eggs and add whisk to the mixer in a medium-size bowl or large measuring cup. Take care of the muffin cup and lay your ingredients in the pan, and leave some ingredients on the side to top your egg cups. Pour the eggs carefully for about half in the muffin tins. Once the egg is settled, add a little more in the tins.

Everyone wants there muffin to fill their muffin tins perfectly. Take a for and stir each muffin tint lightly when your muffin is filled. Add the ingredients reserved on top and baked for 25 minutes.

Take out from the oven and allow 1-2 minutes to rest in a muffin tin. Run a sharp knife around the edge of the muffin tins and remove them gently from the pan with the knife tip under the muffin, and lift them softly out.

Tip:

If you choose, feel free to replace freshly prepared ingredients.

It's a big convenience to mix your eggs in a large cup. Eggs from a mixing bowl are not so easy to pour. I would recommend that you add eggs if you have a large 4 cup mixing cup or larger to make it easier to pour them into muffin tins.

This easy keto breakfast casserole is about to change your meal preparation game with bacon, egg, and cheese. Not only do minimal ingredients and only 2 net carbs per serving contain them, but they also store in your fridge perfectly. The entire cook time is less than an hour, and while it is baking you can do something else. Better still, the total cooking time for the bacon is included, so no extra time is necessary.

Feel free to personalize this breakfast saucepan by adding in addition to green onions some of your favorite low carbon veggies such as bell pepper or broccoli. You can also try adding avocado or courgettes, which is an excellent way to supplement dietary fiber and nutrients. Don’t worry about mixing things and trying various cheeses or replacing bacon with ham or breakfast.

Ingredients:

Non-stick cooking spray

2 tbsp extra virgin olive oil

3 cups broccoli florets

3 tbsp water

1 cup of shredded sharp cheddar or Colby Jack

6 slices bacon cooked and crumbled

4 large eggs

1/3 cup heavy whipping cream

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp dried thyme

1/2 tsp dried oregano

Salt and pepper to taste

Fresh parsley optional garnish

Directions:

Preheat oven at about 350 degrees F and spray a non-stick cooking spray 8 “x 8” cooking dish.\

In a large anti-stick pot heat the olive oil over medium heat. Fill with broccoli and water and cook for 2-3 minutes until lightly smooth, bright green.

Take out of the heat and drain well. Transfer to a ready-made casserole dish and distribute it to a consistent layer. Sprinkle on top the cheese and the bacon and side aside.

Add and whisk the eggs with heavy cream, onion, garlic powder, thyme, and oregano. Season with salt and pepper as you please. Put the egg blend in broccoli, cheese, and bacon and bake for 17-23 minutes, or until golden brown.

Remove from the oven and allow 10 minutes to cool before slicing. Sprinkle fresh parsley if desired.

Bacon Cheddar Keto Breakfast Casserole

Rebecca This easy keto breakfast casserole is about to change your meal preparation game with bacon, egg, and cheese. Not only do minimal ingredients and only 2 net carbs per serving… Main Dish Recipes Bacon Cheddar Keto Breakfast Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Non-stick cooking spray
• 2 tbsp extra virgin olive oil
• 3 cups broccoli florets
• 3 tbsp water
• 1 cup of shredded sharp cheddar or Colby Jack
• 6 slices bacon cooked and crumbled
• 4 large eggs
• 1/3 cup heavy whipping cream
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley optional garnish

Instructions

Preheat oven at about 350 degrees F and spray a non-stick cooking spray 8 "x 8" cooking dish.\

In a large anti-stick pot heat the olive oil over medium heat. Fill with broccoli and water and cook for 2-3 minutes until lightly smooth, bright green.

Take out of the heat and drain well. Transfer to a ready-made casserole dish and distribute it to a consistent layer. Sprinkle on top the cheese and the bacon and side aside.

Add and whisk the eggs with heavy cream, onion, garlic powder, thyme, and oregano. Season with salt and pepper as you please. Put the egg blend in broccoli, cheese, and bacon and bake for 17-23 minutes, or until golden brown.

Remove from the oven and allow 10 minutes to cool before slicing. Sprinkle fresh parsley if desired.

The perfect bacon-wrapped aperitif is our Keto Pigs in blankets. They are tasty and easy to make. For a light buffet, the sandwiches are always an excellent alternative if you want to keep it even more casual. A breakfast filling smoothie is the best! However, you should also limit meat products like rolls and pastries in pastry, because they are high in salt and fat too.

These keto pigs in a blanket are easier to create than you think. I have changed my favorite fatty head dough to create a similar dough, which can be re-created with your preference. It is light, fluffy, and perfect for your hot dog or your favorite sausage.

Ingredients:

1 3/4 cup Mozzarella cheese

2 tbsp of Cream Cheese

3/4 cup Almond Flour

1 Egg

2 packages of hot dogs

Directions:

You should create the Fat Head Dough first, start by placing in a microwave safety bowl 1-3/4 cups of Mozzarella cheese, cream cheese, and almond flour over high-heat for 1 min.

In the heated mixture, add one egg and mix until all of them combine.

Allow a few minutes of cooling before you handle the dough.

Layout an enormous piece of parchment paper. This creates a non-stick surface for this dough to be rolled out.

Note: Usually, this recipe makes two crusts of pizza.

Put another piece of parchment paper with your dough in the center on top of the other sheet of parchment paper.

Roll the dough into a rectangle form, use a rolling pin.

Cut out 1/2 “dough strips with a pizza cutter.

Wrap the dough strips with a hotdog. Be sure your hands are not too wet when touching the hotdogs as it gets sticky and hard to handle if the dough gets too moist. The best way to avoid this situation to occur is to keep your hands dry.

In a baker with parchment paper, put every rolled pig, then bake at 350 degrees for 20 minutes, or until the color is golden brown.

Drooling Keto Pigs In A Blanket

Rebecca The perfect bacon-wrapped aperitif is our Keto Pigs in blankets. They are tasty and easy to make. For a light buffet, the sandwiches are always an excellent alternative if you… Main Dish Recipes Drooling Keto Pigs In A Blanket European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 3/4 cup Mozzarella cheese
• 2 tbsp of Cream Cheese
• 3/4 cup Almond Flour
• 1 Egg
• 2 packages of hot dogs

Instructions

You should create the Fat Head Dough first, start by placing in a microwave safety bowl 1-3/4 cups of Mozzarella cheese, cream cheese, and almond flour over high-heat for 1 min.

In the heated mixture, add one egg and mix until all of them combine.

Allow a few minutes of cooling before you handle the dough.

Layout an enormous piece of parchment paper. This creates a non-stick surface for this dough to be rolled out.

Note: Usually, this recipe makes two crusts of pizza.

Put another piece of parchment paper with your dough in the center on top of the other sheet of parchment paper.

Roll the dough into a rectangle form, use a rolling pin.

Cut out 1/2 "dough strips with a pizza cutter.

Wrap the dough strips with a hotdog. Be sure your hands are not too wet when touching the hotdogs as it gets sticky and hard to handle if the dough gets too moist. The best way to avoid this situation to occur is to keep your hands dry.

In a baker with parchment paper, put every rolled pig, then bake at 350 degrees for 20 minutes, or until the color is golden brown.

Do you need one-pan dinner for an easy low carb? This chocolate sausage is ready in less than 20 minutes and contains less than 6 carbs per serving! The sausage is the star of the dish and I could just have made a recipe with peppers and onions for the polished smoked sausage. The sausages may contain hidden sweeteners and fillers to increase the carbohydrates with which the lists of ingredients for various brands should be checked and compared.

Cabbage is also a good option for anyone who watches their carbs and eats keto. It is firm in texture and has a milder taste than other cruciferous species, such as kale, broccoli, and Brussels. And, as opposed to most leafy greens, even after cooking it retains its pleasant crunch. Try it all from stir-fries and slaws to skillet dinners.

Ingredients:

1 (12 oz) package of smoked sausage

1 tbsp butter

2 cloves of garlic, crushed

4 cups cabbage, chopped into bite-size pieces

1/4 tsp salt

1/4 tsp pepper

1/4 onion powder

1/4 paprika

Directions:

Over medium heat, heat a 12-inch skillet. Spray or add 1 olive oil teaspoon with cooking spray. Cook the sausage until brown and slightly crisp.

Take the sausage out from the pan and let it rest.

Stir in butter, garlic, chopped cabbage, and spices.

Fry the cabbage until you reach your desired tenderness. It takes 3-4 minutes if you want more crunch. It’s closer to 10 minutes if you love your cabbage very tenderly.

Add the cooked sausage and stir until the cabbage reaches its desired texture.

Note:

Most chopped cabbage recipes call for chopped onions when you add the garlic, you can add 1/2 cup of chopped onion. But this increases the number of carbs in each serving by 7 net carbs.

Sausage and cabbage can be cut and cooled up to 3 days in advance separately.

Cool the leftovers in a container with airtight until 4 days

Keto Sausage and Cabbage Skillet

Rebecca Do you need one-pan dinner for an easy low carb? This chocolate sausage is ready in less than 20 minutes and contains less than 6 carbs per serving! The sausage… Main Dish Recipes Keto Sausage and Cabbage Skillet European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (12 oz) package of smoked sausage
• 1 tbsp butter
• 2 cloves of garlic, crushed
• 4 cups cabbage, chopped into bite-size pieces
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 onion powder
• 1/4 paprika

Instructions

Over medium heat, heat a 12-inch skillet. Spray or add 1 olive oil teaspoon with cooking spray. Cook the sausage until brown and slightly crisp.

Take the sausage out from the pan and let it rest.

Stir in butter, garlic, chopped cabbage, and spices.

Fry the cabbage until you reach your desired tenderness. It takes 3-4 minutes if you want more crunch. It's closer to 10 minutes if you love your cabbage very tenderly.

Add the cooked sausage and stir until the cabbage reaches its desired texture.

Note:

Most chopped cabbage recipes call for chopped onions when you add the garlic, you can add 1/2 cup of chopped onion. But this increases the number of carbs in each serving by 7 net carbs.

Sausage and cabbage can be cut and cooled up to 3 days in advance separately.

Cool the leftovers in a container with airtight until 4 days

A low-carb Asian stir fry, it is a quick and easy meal that makes you feel complete and refreshed with the Keto beef and Broccoli recettes. Keto Beef and Broccoli are a delicious meal to cook for your family or friends whether you count carbs or not. And it’s excellent with rice pilaf if you’re not eating keto. If you want to create a healthy meal for dinner then try this beef and broccoli recipe, it does not require much to cook and prepare, so you’ll finish in no time. Keto Beef and Broccoli all in one dish, offering protein or vegetables which simplify the dinner preparation process.

Ingredients:

1 lb (thinly sliced against the grain) Flat Iron steak

1/2 lb (cut in small florets) Broccoli

1/4 cup Coconut Oil

1 tsp Toasted Sesame Oil

1 tsp Fish Sauce

Beef and Broccoli Marinade

1/4 cup Coconut Aminos

1 tsp (peeled and grated) root ginger. I don’t recommend powdered ginger

2 cloves Garlic chopped

Directions:

Cut the Flat Iron Steak against the grain into very thin slices.

Add the sliced beef and coconut amino, ginger, and garlic to a small bag. Marinate and the refrigerator for 1 hour.

Drain the beef off the marinade when you are ready to cook, reserve the fluid later, it will be used as a stir-free sauce.

Blanch the broccoli in boiling water for two minutes and drain well after.

Heat oil over medium to high heat, then fry beef to brown for 1-3 minutes in a large wok or cast-iron skillet. Take off from the skillet.

Cook the broccoli until crisp-tender for 3 minutes and then add the remaining marinade, cook for 2 minutes.

Return the broccoli beef to the pot and heat, add the fish sauce and sésame oil and serve hot. Serve and enjoy.

Note:

Use the root ginger only, it can not be interchanged with the powdered ginger you use in the baking process. In any food store, you should find the ginger root and ask if you are not sure. You must first peel and then rub it or cut it thoroughly.

This recipe has about 6 g of net carbon dioxide per portion.

Keto Low Carb Beef And Broccoli

Rebecca A low-carb Asian stir fry, it is a quick and easy meal that makes you feel complete and refreshed with the Keto beef and Broccoli recettes. Keto Beef and Broccoli… Main Dish Recipes Keto Low Carb Beef And Broccoli European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb (thinly sliced against the grain) Flat Iron steak
• 1/2 lb (cut in small florets) Broccoli
• 1/4 cup Coconut Oil
• 1 tsp Toasted Sesame Oil
• 1 tsp Fish Sauce
• Beef and Broccoli Marinade
• 1/4 cup Coconut Aminos
• 1 tsp (peeled and grated) root ginger. I don't recommend powdered ginger
• 2 cloves Garlic chopped

Instructions

Cut the Flat Iron Steak against the grain into very thin slices.

Add the sliced beef and coconut amino, ginger, and garlic to a small bag. Marinate and the refrigerator for 1 hour.

Drain the beef off the marinade when you are ready to cook, reserve the fluid later, it will be used as a stir-free sauce.

Blanch the broccoli in boiling water for two minutes and drain well after.

Heat oil over medium to high heat, then fry beef to brown for 1-3 minutes in a large wok or cast-iron skillet. Take off from the skillet.

Cook the broccoli until crisp-tender for 3 minutes and then add the remaining marinade, cook for 2 minutes.

Return the broccoli beef to the pot and heat, add the fish sauce and sésame oil and serve hot. Serve and enjoy.

Note:

Use the root ginger only, it can not be interchanged with the powdered ginger you use in the baking process. In any food store, you should find the ginger root and ask if you are not sure. You must first peel and then rub it or cut it thoroughly.

This recipe has about 6 g of net carbon dioxide per portion.