Authors: Grace Cooper,Eva Mehler,Sarah Benson,Vicki Day,Andrea Libman,Aimee Long,Emma Melton,Paula Hess,Monique Lopez,Ingrid Watson
Tags: #Cookbooks; Food & Wine, #Kitchen Appliances, #Cast Iron, #Pressure Cookers, #Slow Cookers, #Special Diet, #Paleo, #Weight Loss, #Special Appliances, #Health; Fitness & Dieting, #Diets & Weight Loss, #Diets, #Low Fat
Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (38 page)
Net Carbs | 12 grams/ serving |
Cook time | 2 hrs |
Calories | 83 kcal |
Fat | 2 g |
Protein | 4 g |
Carbs | 17 g |
Ingredients
- 2 cans green beans,
- 2 green peppers,
- 2 lbs carrots,
- 2 cans stewed tomatoes,
- 2 onions,
- 1 can veggie broth,
- 1 bunch celery,
- salt, pepper
Let’s Cook:
- Put into the slow cooker all of the non-vegetable ingredients, except the carrots.
- Slice carrots in half and put in boiling water until soft.
- Add soft carrot slices into the slow cooker.
- Put the rest of the vegetable ingredients into the boiling water where the carrots were boiled.
- When rest of the vegetables are soft, add into the slow cooker.
- Sprinkle with salt and pepper.
- 7.. Cover and cook for 2 hours on low.
- Serve
Net Carbs | 4 grams/ serving |
Cook time | 2 hrs |
Calories | 238 kcal |
Fat | 19 g |
Protein | 12 g |
Carbs | 6 g |
Ingredients
- 16 oz broccoli,
- ½ cup bell pepper chopped,
- ½ tsp dry mustard,
- ¼ tsp cayenne pepper,
- 2 tbsp melted butter,
- 1 cup heavy cream,
- 2 cans veggie broth,
- 8 oz cheddar cheese shredded,
- 2 tbsp chives chopped,
- 2 cups water,
- 1 tsp salt
Let’s Cook:
- Put all ingredients into slow cooker except for the chives and cheese.
- Cover and cook for 2 hours on low.
- Remove cover and add cheese.
- Cover again and allow remaining heat to melt the cheese.
- Put into the serving plate and garnish with chives.
- Serve
Net Carbs | 2 grams/ serving |
Cook time | 2 hrs |
Calories | 356 kcal |
Fat | 32 g |
Protein | 12 g |
Carbs | 6 g |
Ingredients
- 1 lb almond blanched,
- 1 tbsp curry powder,
- 2 tbsp butter melted,
- ½ tsp salt
Let’s Cook:
- Put into a bowl butter, salt and curry.
- Mix until well combined.
- Pour curry mixture into the almonds.
- Mix until almonds are coated.
- Put almonds into slow cooker.
- Cover and cook for 2 hours on low.
- Serve.
Net Carbs | 5 grams/ serving |
Cook time | 4 hrs |
Calories | 96 kcal |
Fat | 4 g |
Protein | 6 g |
Carbs | 9 g |
Ingredients
- 10 oz spinach chopped,
- 28 oz artichoke hearts,
- 10 oz kale copphed,
- 2 cloves garlic,
- ½ onion diced,
- ¾ cup lite sour cream,
- ¼ cup low fat mayo,
- 1 cup parmesan cheese,
- 1 cup skim mozzarella cheese,
- 1up nonfat plain yogurt,
- salt, pepper
Let’s Cook:
- Put the onion, artichokes and garlic into a food processor, pulse to small pieces.
- Put garlic mixture and rest of the ingredients into a slow cooker.
- Cover and cook for 4 hours on high.
- Serve
