Ketogenic Diet: 30 Fast Fat Loss Slow Cooker Recipes (Ketogenic Diet, Ketogenic Recipes, Ketogenic Cookbook, Ketogenic diet for weight loss,diabetes diet, ketogenic) (3 page)

This great recipe takes that classic Reuben sandwich you
know and love and transforms it into a thick, creamy, and ketogenic-friendly
soup. All the taste without the bread --- what’s not to love about this one?
Once you take your first spoonful, you may not stop until the whole pot is
gone!

Ingredients:  [serves 14]

• 1 medium onion, diced
  
• 2 stalks celery, diced
  
• 2 large cloves garlic, minced
  
• 3 T. butter
  
• 1 lb. corned beef, chopped
  
• 32 oz. beef stock
  
• 1 cup sauerkraut
  
• 1 tsp. sea salt
  
• 1 tsp. caraway seeds
  
• ¾ tsp. black pepper
  
• 2 cups heavy cream
  
• 1 ½ cup Swiss cheese, shredded
  

Preparation:

1. In a skillet, cook the onion, celery, garlic, and butter
   until the onions are turning translucent. Put everything into the slow
   cooker.
   

1. Add the corned beef, beef stock, sauerkraut, caraway, and
   the salt and pepper. Cover and cook on high for about 4 ½ hours.
   

1. Stir in the heavy cream and Swiss cheese and cook for
   another hour.
   

Ropa Vieja means ‘old clothes’ in Spanish. This classic
Mexican dish comes from an old folk story where a poor man’s love for his
family magically transformed his cooking old clothes into a hearty healthy
meal. Both low carb and low calorie, this simple yet tasty dish is a great meal
for your family too.

Ingredients:  [serves 6]

• 1 ½ lbs. flank steak
  
• 1 green pepper, chopped
  
• 1 yellow pepper, chopped
  
• 1 onion, sliced thinly
  
• 3-4 cloves garlic, minced
  
• 1 bay leaf
  
• ¾ tsp. cumin
  
• ¾ tsp. oregano
  
• ¾ cup beef broth
  
• 3 T. tomato paste
  
• 1/3 tsp. salt
  
• 3 T. sliced green olives
  

Preparation:

1. Put everything into the slow cooker and stir well.
   

1. Cover and cook about 6 hours on low. Remove the bay leaf
   before serving.
   

Irish stew is a traditional and filling meal that’s often
loaded with potatoes. This slow cooker version has cut the carbs (and the
potatoes) but retains all of its classic hearty flavors. If you can accommodate
the additional carbohydrates, try adding the hulled barley for more authentic
flavor.

Ingredients: [serves 6]

• 1 ½-2 lbs lamb, cubed
  
• 14 oz. diced tomatoes
  
• 8 oz. tomato sauce
  
• 2 cups carrots, sliced
  
• 1 cup celery, sliced
  
• 1 cup onion, chopped
  
• 5 cups beef broth
  
• 1 tsp. sea salt
  
• 1 bay leaf
  
• ½ tsp. sage
  
• ½ tsp. thyme
  
• ½ tsp. black pepper
  
• Optional: ¾ cup hulled barley
  

Preparation:

1. Place all ingredients into the slow cooker and mix well.
   

1. Cover and cook on low setting for 7-8 hours. Stew can be
   held on warm setting for several hours.
   

1. If you’ve used the barley, you may need to add a little
   water towards the end of the cooking time.
   

This is far more than ‘just another stew’! Boeuf Bourguignon
is a French classic made popular by Julia Child, and it’s truly deserving of
all the kudos it’s garnered over the years. The long slow cooking from your
crock-pot is perfect for this dish, and just the aroma will have your mouth
watering. There’s some prep work involved, but you can easily do that the
evening before. The rich layered flavors of Boeuf Bourguignon will welcome you
home the next day!

Ingredients:  [serves 6]

• 8 oz. thick-cut bacon, diced
  
• 2 ½-3 lbs beef chuck or round roast, cut into 1-inch cubes
  
• 2 cups red wine [good drinking quality]
  
• 2 yellow onions, sliced thinly
  
• 3 medium carrots, diced
  
• 3 stalks celery, diced
  
• 2 cloves garlic, minced
  
• 1 T. tomato paste
  
• 3-4 sprigs fresh thyme
  
• 1 bay leaf
  
• 1 cup beef broth
  
• 1 lb. fresh white button mushrooms, sliced
  
• 1 lb. pearl onions
  
• Chopped parsley for garnish
  

Preparation:

1. Cook the bacon in a heavy sauté pan over medium-high heat.
   Put the bacon on a paper towel to drain. It will be added to the slow cooker
   at the end of the cooking time.
   

1. Drain off all but about 1-2 T. of the bacon fat into a
   container, and put the pan back on the burner. You’ll need some of the additional
   bacon grease for the veggies later.
   

1. Season the beef with salt and pepper, and sear it on all
   sides in the bacon fat. Don’t move it around a lot --- wait for it to
   release before flipping it, and cook in batches so it’s not crowded into
   the pan. When the beef is seared, put it into the crock of the slow
   cooker.
   

1. Pour ¼ cup of the wine into the sauté pan to deglaze it.
   Scrap up the crispy bits from the pan as the wine simmers. When the pan is
   clean, pour its contents over the meat in the crock-pot.
   

1. Using another tablespoon of the bacon fat, cook the onions
   with ¼ tsp. of salt until soft. Add the carrots and celery and continue
   cooking until they also soften. Finally add in the garlic and the tomato
   paste, and cook for a few minutes more. Add this veggie mixture to the
   meat.
   

1. Again using the bacon fat, cook the mushroom slices with
   about a ¼ tsp. of salt until they are golden brown, about 8-10 minutes.
   They should have released all of their liquid and the liquid should be
   almost completely cooked off. Put your cooked mushrooms into a separate
   bowl. They get added in later with the bacon.
   

1. Add a teaspoon of salt to the meat and vegetables in the
   crock and put the thyme and the bay leaf in. Pour in the remaining wine
   and the beef stock.
   

1. Cover and store overnight for cooking the next day if
   you’d like. Refrigerate the cooked bacon and mushrooms.
   

1. Cook covered in the slow cooker on low for 6-8 hours.
   

1. Add in the bacon, pearl onions, and the mushrooms. Turn
   the slow cooker to the high setting until the mushrooms and onions are
   warmed through, about 10 minutes. Sprinkle with parsley before serving.
   

1. Leftovers will keep in the refrigerator for several days,
   or they can be popped into the freezer for up to 3 months. You can re-warm
   this in the slow cooker on low heat.
   

Sweet potatoes, peanut butter, and spices give this chicken
stew its traditional African flair. It’s simple to prepare in the slow cooker,
and it will add a whole new view of chicken to your meal planning. Once again,
you can do the pre-cooking in the evening, store in the refrigerator overnight,
and pop quickly into crock-pot in the morning for all-day cooking.

Ingredients:  [serves 8]

• 1 tsp. coconut oil
  
• ¼ tsp. sea salt
  
• 1 ¼ lbs. boneless chicken thighs, quartered
  
• ¼ cup peanut butter
  
• ¼ cup water
  
• ½ tsp garlic powder
  
• 10 oz. diced tomatoes and green chilies (undrained)
  
• 2 medium sweet potatoes, peeled and cut into 1 ½ inch
  pieces
  
• 2 cups bell pepper and onion strips
  

Preparation:

1. Salt the chicken thighs. In a large fry pan over
   medium-high heat, brown the chicken in the coconut oil.
   

1. Stir in the peanut butter, water, garlic powder, and the
   tomatoes/chilies, including the liquid from the can. Cook until blended
   and it coats the chicken.
   

1. Put the sweet potatoes, bell pepper, and onion in the
   bottom of the slow cooker. Add the chicken mixture on top.
   

1. Cover and cook on low for 7-9 hours until vegetable are
   tender.
   

1. Stir to mix before serving.
   

Side dishes are tremendous when done in a slow cooker. The
vegetables get nice and tender, and they can stay on the warm setting for
several hours without drying out. They’re also good for utilizing the smaller
crock-pots, freeing up your large one for the main dish! The cooking time is
less than for meat dishes, so sides are good to prepare ahead of time. Then you
can put them on as soon as you get home.

Bursting with flavor, this asparagus could be a meal in itself.
Make sure to wash your fresh asparagus well to get all the sandy soil off and
to remove the woody end about an inch from the bottom. This recipe doubles or
triples easily.

Ingredients:  [serves 3-4]

• 1 lb. fresh asparagus spears
  
• 2 cloves garlic, crushed
  
• 1 T. lemon juice
  
• 1 T. olive oil
  
• salt and pepper to taste
  

Preparation:

1. Put the asparagus on the bottom of the crock-pot and add
   the remaining ingredients.
   

1. Cover and cook on low to desired doneness. Thin spears
   will take about 1 ½ hours.
   

Mushrooms make a filling low carb addition to any meal but
pair particularly well with beef. Put your mushrooms in the slow cooker and
fire up the grill for the steaks. You’ll have a cooler kitchen this summer! Use
any kind of mushrooms you like or, better yet, mix several types to add more
flavor variety. You’ll need to drain these a little when they’re done because
the mushrooms will release water as they cook.

Ingredients: [serves 4]

• 1 lb. fresh mushrooms
  
• 2 T. butter
  
• ¼ cup onion, diced
  
• 2 cloves garlic, minced
  
• 2 T. white wine
  
• ¼ cup Italian parsley
  
• ½ tsp. salt
  
• black pepper to taste
  

Preparation:

1. Put everything into the slow cooker.
   

1. Cover and cook on low for 4 hours.