Ketogenic Diet: 30 Fast Fat Loss Slow Cooker Recipes (Ketogenic Diet, Ketogenic Recipes, Ketogenic Cookbook, Ketogenic diet for weight loss,diabetes diet, ketogenic) (2 page)

The slow cooker is very kind to fish, getting it cooked all
the way through but never drying it out. This salmon will be finished in about
an hour, but it can be held on the warm setting for several hours longer
without a problem. You heat your liquids first before adding in the salmon in
this recipe for true poaching. You can easily substitute other fish and adjust
the spices to create your own version of this one. Because this poached salmon
is low in carbs and fat, you can indulge a bit with your sides and dessert!

Ingredients: [serves 4-6]

• 2 cups water
  
• 1 cup dry white wine
  
• 1 lemon, thinly sliced
  
• 1 shallot, thinly sliced
  
• 1 bay leaf
  
• 5 or 6 sprigs fresh herbs, such as tarragon, dill, and
  Italian parsley
  
• 1 tsp. black peppercorns
  
• 1 tsp. kosher salt
  
• 2 lbs. skin-on salmon (or 4-6 fillets)
  
• Kosher salt and freshly ground black pepper
  
• Lemon wedges, coarse sea salt, and olive oil for serving
  

Preparation:

1. Put the water and wine into the slow cooker. Add in the
   lemon, shallot, bay leaf, herbs, peppercorns, and salt. Stir well, cover,
   and cook on high for 30 minutes. Reduce heat to low setting.
   

1. Season the top of the salmon with salt and pepper. Then,
   place it skin-side down in the slow cooker. Cover and cook on low for
   45-60 minutes, or until it’s done to your liking.
   

1. Remove the salmon from the poaching liquid. Salt and
   pepper it again, and then drizzle it with olive oil to serve. Provide the
   lemon wedges on the side.
   

This is the ‘lazy’ way to make this classic dish, so it’s
perfect for busy people. It cooks up wonderfully in the slow cooker, with the
chicken staying tender and moist. Tweak the spices to suit your personal taste,
but don’t expect leftovers from this one!

Ingredients:  [serves 6-8]

• 2 lbs. fresh or frozen chicken thighs
  
• 1 can full-fat coconut milk
  
• 1 6-oz. can of tomato paste
  
• 2 T. tandoori marsala
  
• 1 T. cumin
  
• 1 T. curry powder
  
• 1 T. cinnamon
  
• ½ tsp. chili powder
  

Preparation:

1. Put the chicken, coconut milk, and tomato paste into the
   slow cooker. Stir to mix the liquids.
   

1. Add all the spices and stir again to distribute them
   evenly.
   

1. Cover and cook on low 8-10 hours.
   

1. Season the chicken with sea salt before serving.
   

This recipe has all the taste of your favorite pizza, but
without the crust or carbohydrates. You’ll need a 6-quart slow cooker to make
this one, but it’s a good excuse to buy one, isn’t it? Add your own favorite
toppings, and enjoy.

Ingredients: [makes 8 slices]

• ¾ lb. cooked ground beef
  
• ¾ lb. cooked Italian sausage
  
• 15-oz jar pizza sauce
  
• 3 cups shredded mozzarella cheese
  
• 3 cups fresh spinach
  
• 16 slices pepperoni
  
• 1 cup sliced olives
  
• 1 cup sliced mushrooms
  
• ½ green pepper, chopped
  
• ½ cup sweet onion, chopped
  
• ¼ cup marinated artichoke hearts, chopped
  
• ¼ cup sun-dried tomatoes, chopped
  
• 2 cloves garlic, minced
  

Preparation:

1. In a bowl, combine the two meats with the onions and pizza
   sauce. Place half the mixture into the slow cooker.
   

1. Put half of the fresh spinach on top, followed by half the
   pepperoni and half of the toppings.
   

1. Cover with half the mozzarella; then repeat the layers,
   ending with the last of the cheese.
   

1. Cover and cook on low for 4-6 hours. Let cool a little
   before cutting into 8 servings.
   

A Dallas newspaper writer said long ago, “If you know beans
about chili, you know that chili has no beans.” So here’s a Texas-style recipe
that’s long on flavor. Made with both ground pork and bacon, it’s a ketogenic
palate pleaser.

Ingredients:  [serves 8]

• 10 slices thick-cut bacon
  
• 32 oz. ground pork
  
• 1 medium yellow onion, chopped
  
• 3 small green peppers, chopped
  
• 6 oz. tomato paste
  
• 15 oz. diced tomatoes
  
• 1 packet chili seasoning
  
• salt, pepper, garlic powder, onion powder, cayenne pepper,
  hot sauce (to taste)
  

Preparation:

1. Brown the ground pork in a skillet, adding salt and pepper
   to taste. Place in the slow cooker.
   

1. Cut the bacon into small pieces, and then cook and drain
   before adding to the crock-pot.
   

1. Add all other ingredients and stir to mix the spices in
   well.
   

1. Cover and cook for 6 hours on the low setting.
   

This tasty low carb chicken dish is definitely
Asian-inspired and keto-friendly. The mandarin oranges give it a fresh and
zesty taste. You can thicken the cooking liquid, after removing the chicken, to
make a great sauce that’s especially good over cauli rice.

Ingredients:  [serves 6]

• 6 chicken thighs
  
• 1 T. Chinese Five Spice
  
• ½ tsp. sea salt
  
• 1 cup no sugar added mandarin orange slices
  
• 1 tsp. minced garlic
  
• 1 T. ginger, minced
  
• ½ tsp. red pepper flakes
  
• 1 T. lime juice
  
• 1 T. granulated sugar substitute (your choice)
  
• 1 tsp. sesame oil
  
• 2 T. fish sauce
  

Preparation:

1. Rub the chicken with the Chinese Five Spice and salt.
   Brown in a skillet, about 3 minutes per side. Place the chicken skin side
   up in the slow cooker.
   

1. In a small bowl, stir together all the other ingredients
   and pour this over the chicken.
   

1. Cover and cook on low for 6 hours.
   

1. To make a sauce, remove the chicken to a serving platter.
   Using an immersion blender (or putting the liquid in a regular blender)
   add ½ tsp. xanthan gum. Blend for about 20 seconds. Pour this over the
   chicken and serve warm, garnished with cilantro.
   

This spicy shredded beef is very versatile, making great
wraps or soft tacos as well as a main dish over cabbage slaw. Top it with
avocado and/or sour cream and add some Green Tabasco Sauce to spice it up a bit
more. You’ll definitely want to brown the meat before slow cooking it because
the browning really ups the flavor quotient on this one.

Ingredients:  [serves 10]

• 2-3 lb. beef chuck roast, lightly trimmed
  
• 1 T. taco seasoning or southwestern spice blend
  
• 2-3 tsp. coconut oil
  
• 8 oz. canned diced green chilies (with the juice from the
  can)
  

Preparation:

1. Cut up the roast into thick strips of approximately the
   same size. Rub the beef with the taco seasoning.
   

1. Heat the coconut oil in a heavy skillet and brown the beef
   on all sides.
   

1. Add some of the chili juice to deglaze the frying pan.
   Then put everything into the crock-pot.
   

1. Add in the diced green chilies and the rest of the juice
   from the cans.
   

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

1. Remove beef to a cutting board, shred with two forks, and
   put it back in the slow cooker to absorb more liquid and keep warm while
   you prepare the rest of the meal.
   

You can make fantastic stuffed chicken breasts in the slow
cooker, and they’ll stay moist and delicious. Once you try these Greek stuffed
breasts, you’ll go crazy with creating your own. This recipe is great for your
ketogenic diet, but it’s low in fat so pair it with a high-fat side dish or
dessert.

Ingredients:  [serves 6]

• 6 6-8 oz. boneless skinless chicken breasts
  
• 3 cups finely chopped spinach
  
• 2 roasted red peppers, chopped
  
• 1/4 cup sliced black olives
  
• 1 cup artichoke hearts, chopped
  
• 4 oz. feta cheese
  
• 1 tbsp. oregano, chopped
  
• 1 tsp. garlic powder
  
• 1.5 cups chicken broth
  
• Salt and pepper
  

Preparation:

1. In a bowl, combine the spinach, red peppers, olives,
   artichoke hearts, feta, oregano, and garlic powder. Mix well.
   

1. Season the chicken breasts with salt and pepper. Make a
   deep cut from the side into the center of the chicken breast, but don’t
   cut all the way through. This makes the pocket.
   

1. Fill the pocket with the spinach mixture and place them in
   the slow cooker on their sides, with the pockets facing up.
   

1. Pour the chicken broth into the crock-pot, and then cover
   and cook on low for about 4 hours.
   

Soups and stews are easy to make in the slow cooker. The
longer simmering time brings out all the flavors and let’s them ‘marry’ very
nicely. Unlike the stovetop, slow cookers don’t need constant watching and
stirring to prevent burning, so they definitely make your meal preparation
simpler. The following recipes span many cultures, and they’ll provide a lot of
eating enjoyment for you. No same-old chicken soup recipes here --- these
dishes will intrigue your palate and introduce you to some foreign classics!

Bisque is something that many people only get when they go
to a fine restaurant, but it’s actually rather simple to prepare in your
crock-pot. It requires a few more steps than some other soups, but you’ll find
it easy and well worth the effort. This recipe works equally well with shrimp
or a mixture of seafood, so get ready for some rich luxurious lobster bisque.

Ingredients:  [serves 6]

• 2 fresh shallots, minced
  
• 1 clove garlic, minced
  
• 2 (14.5 oz.) cans diced tomatoes, with juice from the can
  
• 32 oz. chicken broth
  
• 1 tablespoon Old Bay seasoning
  
• 1 teaspoon dried dill
  
• 1/4 cup fresh parsley, chopped
  
• 1 teaspoon fresh black pepper
  
• 1/2 teaspoon paprika
  
• 4 lobster tails
  
• 1 pint heavy cream
  

Preparation:

1. Cook shallots and garlic until they begin to go
   translucent, or microwave them on high for 2-3 minutes. Put the cooked
   mixture into the slow cooker.
   

1. Add the chicken broth, herbs, and spices to the crock.
   

1. With a very sharp knife, cut the fan end pieces off of the
   lobster tails and add them to the slow cooker as well.
   

1. Stir well to mix the spices through, then cover and cook
   on low for 6 hours.
   

1. Fish the lobster pieces out of the slow cooker and throw
   them away.
   

1. Purée the soup mixture with either an immersion blender or
   in a regular blender.
   

1. With the pureed soup back in the slow cooker, add your
   lobster tails. Cover and cook for about 45 minutes on low.
   

1. Remove the lobster tails from the soup and let them cool a
   little.
   

1. While the lobster cools enough to handle, stir the heavy
   cream into the soup in the crock-pot.
   

1. Shell the lobster tails, cut the meat into bite-size
   pieces, and then add it back into the soup. It’s ready to serve!