Ketogenic Diet: 30 Fast Fat Loss Slow Cooker Recipes (Ketogenic Diet, Ketogenic Recipes, Ketogenic Cookbook, Ketogenic diet for weight loss,diabetes diet, ketogenic) (4 page)

The strong flavors of the curry and garlic in this recipe
are balanced by the richness of the butter and cream. This is a slightly
upscale version of the old classic, and it’s guaranteed to perk up your taste
buds.

Ingredients:  [serves 8]

• 3 10-oz. packages of frozen spinach, thawed
  
• 1 large onion, chopped
  
• 4 cloves garlic, minced
  
• 2 T. curry powder
  
• 2 T. butter, melted
  
• ¼ cup chicken stock
  
• ¼ cup heavy cream
  
• 1 tsp. lemon juice
  

Preparation:

1. Put all ingredients except the cream and lemon juice into
   the slow cooker. Stir to mix well.
   

1. Cover and cook on low for 3-3 ½ hours.
   

1. Add the heavy cream and lemon juice, stir well, and cook
   covered for an additional 3o minutes.
   

This recipe makes a different kind of side dish, perfect for
summer when fresh tomatoes are in season. Those of you who grow your own will
also appreciate having a new way to use them if you get a bumper crop this
year! These slow cooker roasted tomatoes are light and very flavorful, and the
recipe is easy to double if you have a larger crock-pot. Leave the breadcrumbs
off if you need to reduce the carbs.

Ingredients:  [serves 4]

• 2 large firm tomatoes, halved crosswise
  
• 1 T. balsamic vinegar
  
• 2 tsp. olive oil
  
• 2 cloves garlic, minced
  
• 1 tsp. crushed dried basil
  
• ½ tsp. crushed dried oregano
  
• ¼ tsp. crushed dried rosemary
  
• 1/8 tsp. salt
  
• ¾ cup whole wheat bread crumbs, still soft
  
• 2 T. grated Parmesan cheese
  

Preparation:

1. Grease the inner liner of your slow cooker. Place the
   tomatoes in it, cut sides up.
   

1. In a bowl, mix the vinegar, oil, garlic, herbs, and salt.
   Put this on top of the tomatoes, dividing and spreading it evenly.
   

1. Cover and cook on low for 2 hours.
   

1. Brown the breadcrumbs in a little butter on the stovetop.
   Remove them from the heat and stir in the Parmesan cheese.
   

1. Use a large spoon to transfer the tomatoes from the slow
   cooker to a serving platter. Drizzle the cooking liquid over them, and
   then sprinkle the breadcrumb-cheese mixture on top. Let stand about 10
   minutes before serving.
   

A tasty substitute for mashed potatoes, this cauliflower
mash goes great with any plain protein meal. It also makes a great base to
serve under stews. Of course, you can use the same technique with other vegetables,
such as parsnips, for a totally different side dish, or combine vegetables for
some variety. Play with adding spices to this one as well!

Ingredients:  [serves 2-3]

• 14 oz. bag of frozen cauliflower (or equivalent fresh)
  
• 4 cloves garlic
  
• 1-2 T. butter
  
• salt and pepper to taste
  

Preparation:

1. Put the garlic and cauliflower into the slow cooker.
   

1. Add enough hot water to almost (but not quite) cover the
   vegetables.
   

1. Cook on high for 2-3 hours.
   

1. Drain off any remaining liquid.
   

1. Add the butter and purée with an immersion blender, hand
   mixer, or hand masher.
   

These green beans have some serious flavor, and they can
even substitute for a veggie main dish. The beans slowly braise in the spices
and tomato, giving them a hearty filling texture that’s sure to please. Wash
your fresh green beans well, and then trim just the stem end before cooking.

Ingredients:  [serves 10]

• 2 pounds fresh green beans
  
• ¼ cup coconut oil
  
• 3 T. tomato paste
  
• 2 T. yellow onion, minced
  
• 2 cloves garlic, minced
  
• 1 tsp. salt
  
• ½ tsp. black pepper
  
• 1 tsp. white vinegar
  

Preparation:

1. Put all ingredients into the slow cooker and stir well.
   

1. Cover and cook on low for 6 hours. Stir a few times during
   the cooking time, if you’re home.
   

1. Stir before serving and season with salt to taste.
   

Eggs cook up tasty and fluffy in the slow cooker, and
there’s nothing nicer than waking up to a hot breakfast that’s already prepared!
Most of these recipes also make a nice light dinner meal as well. Along with
the various egg-based casseroles, I’ve got a low-carb pumpkin bread for you
and, if you have as much trouble as I do finding full-fat yogurt that’s not
loaded with sugar and additives, you’ll love the recipe for making your own
yogurt that I’ve included here. Rise and shine!

Eggs, sausage, and broccoli make for a hearty and
energy-packed start to your day. This one will keep you filled until lunchtime,
and it definitely pleases your taste buds with its cheesy, heavy cream
richness. It has a shorter cooking time than some, so it makes for a good
brunch item as well.

Ingredients:  [serves 6-8]

• 1 medium-sized head of broccoli, chopped
  
• 1 lb. breakfast sausage, cooked and sliced
  
• 1 cup cheddar cheese
  
• 10 eggs
  
• ¾ cup heavy whipping cream
  
• 2 cloves garlic, minced
  
• ½ tsp. salt
  
• ¼ tsp. black pepper
  

Preparation:

1. Grease the inside of a large slow cooker.
   

1. Put half the broccoli into the crock-pot. Top it with half
   the sausage, then half the cheese. Repeat the layer, ending with the
   cheese.
   

1. In a separate bowl, whisk together all the other
   ingredients until they’re well mixed. Pour this mixture over the layers in
   the slow cooker.
   

1. Cover and cook on low for 4-5 hours. The edges should be
   slightly browned and the center pretty firm.
   

This upscale slow cooker breakfast is perfect for either
holidays or visitors. It’s also easily doubled for a larger crowd, using a
large crock-pot, and it has a very short cooking time. The thick creamy texture
and the mushrooms combine to create a distinctly elegant dish that you won’t
believe came out of your slow cooker!

Ingredients:  [serves 4-6]

• 1 ½ cups cheddar cheese, grated
  
• 1 9-oz. package frozen spinach, thawed and drained
  
• 1 cup of white bread cubes
  
• 1 cup fresh mushrooms, sliced
  
• ½ cup green onion, sliced
  
• 6 eggs
  
• 1 ½ cups milk
  
• ½ cup heavy cream
  
• 1 tsp. garlic powder
  
• 1 tsp. salt
  
• 1 tsp. black pepper
  

Preparation:

1. Lightly grease the inner portion of the slow cooker.
   

1. Layer in the bottom of the crock: a ½ cup of the cheese,
   half the spinach, half the bread cubes, half the mushrooms, and half the
   green onions.
   

1. Repeat the layers.
   

1. In a separate bowl, mix the remaining ingredients,
   whisking well. Pour over the layers in the slow cooker. Do not mix or
   stir! Sprinkle the remaining half-cup of cheese over the top.
   

1. Cover and cook on high for 1 ½-2 hours.
   

This baked breakfast is super quick and easy, and it has
sweet potato to keep you filled up all morning. Breakfast pie is also a great
way to use up any leftover vegetables, from squash to mushrooms. Just toss them
on in there, but make sure to adjust the carb count for any additions to the
recipe!

Ingredients:  [serves 4-6]

• 8 eggs, beaten
  
• 1 sweet potato or yam peeled and shredded
  
• 1 lb. pork sausage, crumbled
  
• 1 yellow onion, diced
  
• 1 T. garlic powder
  
• 2 tsp. crushed dried basil
  
• salt and pepper to taste
  

Preparation:

1. Generously grease the slow cooker with coconut oil.
   

1. Put your shredded sweet potato in the bottom of the crock,
   and then all the other ingredients. Stir to combine.
   

1. Cover and cook on low for 6-8 hours.
   

Oh, yes --- nut bread from your slow cooker! This breakfast
treat is made with pecan meal and coconut flour to keep it low carb. You may
need to pick up a few items not normally in your pantry in order to make this
one, but they won’t go to waste. You’ll be making this recipe again and again!

Ingredients: [serves 10]

• 1 ½ cups raw pecans or pecan meal (if you can get it)
  
• ¾ cup sweetener substitute
  
• 1/3 cup coconut flour
  
• ¼ cup unflavored whey protein powder
  
• 2 tsp. baking powder
  
• 1 ½ tsp. ground cinnamon
  
• 1 tsp. ground ginger
  
• ¼ tsp. ground cloves
  
• ¼ tsp. salt
  
• 1 cup pumpkin purée (NOT pie filling)
  
• 4 eggs
  
• ¼ cup butter, melted
  
• 1 tsp. vanilla extract
  

Preparation:

1. Use coconut oil to grease the inside of the slow cooker or
   line it with parchment paper.
   

1. In food processor, pulse the pecans until they are a
   coarse meal, and then put them in a bowl.
   

1. Mix in the sweetener, coconut flour, protein powder,
   spices, and salt. Whisk well.
   

1. Stir in the remaining ingredients until well blended.
   

1. Spread the mixture into the crock-pot; cover and cook on
   low for 2 ½ -3 hours. It’s ready when the top is just firm to the touch.