caseyscookbook

[caseyscookbook]

Zuppa Toscana

19 oz Italian sausage, casings removed

1/2 medium onion, diced

3 cloves garlic, minced

24 oz radishes, quartered

3 oz real bacon crumbles

64 oz chicken broth

6 oz kale, cut into bite sized pieces

2 (4 oz) cans sliced mushrooms

1 cup heavy cream

salt, pepper and Italian seasonings to taste

1. In a large pot, brown Italian sausage.

2. Add onion, garlic and radishes, sautee for a few minutes until onions start to soften.

3. Add bacon, broth, kale, mushrooms and seasonings, cover and simmer on low about 30 minutes until radishes are soft.

4. Add heavy cream, stir well and serve.

Makes about 9 (2 cup) servings. Roughly 5 net carbs per serving.

#recipes #dinner #keto #keto recipes

[caseyscookbook]

French Onion Zoodles w/ Steak

I came across this recipe recently when I was looking for good keto recipes to make on a cold winter day. It seemed like a good starting point but I was afraid it would be a little bland. I made a few adjustments to 1) add more protein so it would be a good meal instead of a side and 2) add some more flavor.

Ingredients

680 g Zoodles

800 g Yellow Onion, Cut Into This Strips

500 g Beef Broth

70 g Worcestershire Sauce

120 g Chardonnay Wine

40 g Garlic, Minced

3 g Thyme, Fresh

1 Bay Leaf

660 g Sirloin Steak, Thinly Sliced & Cut Into Bite-Sized Strips

45 g Butter, Unsalted

4 g Xanthan Gum 

250 g Swiss Cheese, Grated

Salt & Pepper, To Taste

Directions

Preheat oven to 200.

Lay zoodles out on a paper towel-lined baking sheet and sprinkle with salt. 

Allow to air dry for 20-30 minutes then transfer to a 9x13 baking dish and bake for 20-30 minutes. (This is done to remove moisture and avoid the final product being too watery.)

Place onions, broth, Worcestershire sauce, wine, garlic, thyme and bay leaf in an Instant Pot and set to cook on high for 1 minute then natural release for 5 minutes before quick releasing the remaining steam.

While onion mixture is cooking, season the steak with salt and pepper then cook in a skillet on medium-high heat in butter.

After zoodles are done, set aside and preheat oven to 350.

Once onions are done, remove about 1/2 cup of liquid and mix xanthan gum into it then return to onion mixture along with steak and butter.

Mix well then pour over zoodles and top with cheese.

Bake for about 20 minutes until cheese is bubbly. 

Allow to cool for 5-10 minutes before serving.

Nutrition (per 100 grams)

Cal: 82 // Fat: 4 // Sod: 120.4 // Carb: 3.9 // Fib: 0.6 // Sug: 1.9 // Prot: 8.1

#dinner #low carb #zoodles #recipes #low carb recipes #casey cooks

[caseyscookbook]

Keto Beef Stew

I love a good beef stew on a cold day. I read through probably 20 different keto beef stew recipes when I was coming up with this recipe trying to find a good replacement for potatoes. Shout out to Keto Connect for the surprise winner: radishes!

Don’t let the long ingredient list intimidate you, this stew was really easy to make and it was 10000% worth the 4 hour wait while it was simmering.

Ingredients

3 1/4 lbs chuck roast, cut into 1″ cubes

3/4 lb carrots, cut into 1/3″ coins

3/4 lb onion, medium diced

3/4 lb zucchini, medium diced

2 lbs fresh mushrooms, sliced

10 oz kale, chopped

3/4 lb celeriac/celery root, diced small

3/4 lb radishes, cut in half

1 (6 oz) can tomato paste

12 cloves garlic, minced

8 cups beef bone broth

4 T Worcestershire sauce

3/4 cup Merlot wine

2 t dry rosemary

2 t fresh thyme

3-5 bay leaves

3 cups water

Directions

In a 8+ quart stock pot on high heat, sear the meat on each side.

Deglaze the with wine then reduce heat to medium.

Add onion and carrots and sauté for 3 minutes.

Add all remaining ingredients and stir well.

Reduce heat to low and allow to gently simmer for at least 3 hours, stirring occasionally.

This recipe will make roughly 15 servings and is a great candidate to freeze in individual portions for future lunches.

Nutrition (per 100 g, 1 serving is 300-400 g)

Cal: 63.4 // Fat: 1.6 // Sod: 59.8 // Carb: 3.2 // Fib: 0.7 // Sug: 2.7 // Prot: 8.7

#keto recipes #keto dinners #keto #recipes #dinner #stew #keto stew #casey cooks

[caseyscookbook]

Keto Pumpkin Pie

Everyone has that one dish that they have to have or it doesn’t feel like Thanksgiving. Pumpkin pie is mine and this one hit the spot. 

The crust had more of the taste and texture of a sugar cookie than pie crust but you can’t tell that the filling isn’t sweetened with sugar. 

Wholesome Yum saved my Thanksgiving, y’all.

Crust. Filling.

Nutrition (1/8 pie)

Cal: 355 // Fat: 30.2 // Sod: 35.3 // Carb: 13.0 // Fib: 6.3 // Sug: 3.6 // Prot: 10.7 

#keto #keto dessert #pumpkin pie #keto recipes #recipes #casey cooks #wholesomeyum

[caseyscookbook]

Stuffed Jalapenos

My family always has Tex Mex for Christmas and a lot of the foods we would traditionally have at our gathering (chips & salsa, tamales, etc) are out of bounds for me since I’m on keto. So I was really excited when I realized that stuffed jalapenos could be made keto friendly really easily. 

These were a big hit with my family and they were all impressed that something so good could be “diet friendly”. I’ll be making them again in a few weeks for the Super Bowl.

Ingredients

10 medium-large jalapenos, cut in half lengthwise and seeds removed

7 oz cream cheese, softened

4 oz cheddar cheese, shredded

2 oz cotija cheese, grated

10 oz bacon bits

2 cloves garlic, minced

Directions

Preheat oven to 350 F.

Mix together cheeses, bacon and garlic.

Fill jalapeno halves and place on a foil-lined baking sheet.

Bake for 20-30 minutes until cheese is lightly browned.

Serve with ranch or blue cheese dressing.

Nutrition (per 1/2 jalapeno, no dressing)

Cal: 151 // Fat: 13.1 // Sod: 399.1 // Carb: 1.3 // Fib: 0.3 // Sug: 1.7 // Prot: 6.8

#keto recipes #keto appetizers #keto #appetizers #recipes #casey cooks #super bowl food

[caseyscookbook]

Low Carb Pizza Casserole

I was really craving pizza last week and also had a spaghetti squash I needed to cook, thus this recipe was born.

Ingredients

1 large Spaghetti Squash

1 lb Ground Italian Sausage

8 oz Fresh Mushrooms, sliced

4 oz Onion, diced small

4 oz Frozen Spinach

1 1/2 cups No Sugar Added Tomato Sauce (like Rao's)

5 cloves Garlic, minced

4 1/2 oz Pepperoni

8 oz Shredded Italian Cheese Blend

Directions

Preheat oven to 400 F.

Cut spaghetti squash in half lengthwise, then scoop out seeds and season with salt and pepper.

Place spaghetti squash cut side down on a baking sheet and bake for 20 to 30 minutes or until the skin of the squash gives when you press on it. 

Set the squash aside to cool and reduce oven to 350 F.

While the squash is baking, brown the Italian sausage with the onion, spinach and mushrooms.

After draining off the grease, mix with the sauce and garlic and set aside.

Set 12-18 pepperoni aside for topping and cut the remainder into 1/4th.

After the squash has cooled for at least 15 minutes, use a fork to remove the flesh and place it in a 9x13 baking dish.

Add the cut pepperonis and sauce mixture and combine well.

Top with cheese and whole pepperoni then bake for about 30 minutes, until cheese is bubbly.

Nutrition (per 100 grams, 1 serving is 300-400 grams)

Cal: 138 // Fat: 9.9 // Sod: 372.7 // Carb: 4.5 // Fib: 0.8 // Sug: 2.0 // Prot: 7.7

#recipes #keto recipes #keto dinners #spaghetti squash #keto #casey cooks #pizza casserole #keto casserole #dinner #low carb #low carb dinner

[caseyscookbook]

Hot Artichoke Dip

I first tried this recipe from my mom’s boss’ wife probably a decade ago. I was very skeptical when she told me what was in it because I disliked half the ingredients (I was much pickier then but I’m still not a fan of mayonnaise). But as soon as I tried a bite, I was in love. This dip is so freaking good, ridiculously easy to make and pretty versatile as far as what you use to dip in it. 

If you’re not watching your carbs, club crackers and Fritos are great options. But when I made it a few weeks ago for a game night I was already on keto so I made pepperoni chips to go with it and they were perfect! Celery sticks would probably also be a good pick.

Ingredients

1 (14 oz) can Artichoke Hearts, drained and roughly chopped

1 cup Mayonnaise

 3-4 cloves Garlic

1 (2 oz) jar Pimentos, drained

2 oz Parmesan cheese, grated

8 oz Feta cheese, crumbled

Directions

Preheat oven to 350 F.

Mix all ingredients in a pie pan or 3 cup oven safe dish.

Bake for 30-40 minutes until top is lightly browned.

Allow to cook for a few minutes.

Serve.

Nutrition (per 100 g)

Cal: 300 // Fat: 28.2 // Sod: 640 // Carb: 6.3 // Fib: 1.6 // Sug: 1.2 // Prot: 7.3

#appetizers #recipes #keto recipes #low carb recipes #casey cooks

[caseyscookbook]

Keto Chocolate Mug Cake

I’m new to the world of mug cakes and I’m a little mad at myself that I missed out on this for so long. I’ve played around with a few recipes so far but this one is definitely my favorite.

The best part of this recipe is the versatility:

Don’t like cinnamon? Skip it.  Have a walnut allergy? It won’t hurt a thing to leave them out. Really missing Reese's today? Put 1 T of peanut butter on top after cooking. Not a chocolate fan? Leave it out and add 1/2 tsp vanilla extract instead.

In short, make it your own! 

Ingredients

1 T Butter

1 T Cocoa Powder

1.5 T Erythritol

3 T Blanched Almond Flour

1/2 t Baking Powder

1 T Walnuts, Chopped

1/2 t Cinnamon

1 T Sugar-Free Chocolate Chips (like Lily’s or Bake Believe)

1 Large Egg

Directions

Microwave butter in a microwave-safe coffee mug about 30-45 second, until melted.

Add remaining ingredients, egg last so the hot butter doesn’t cook it, and mix well with a fork.

Microwave on high for 45-75 seconds. (Cook time will vary by microwave, mug and desired level of doneness. I would cook it for 60 seconds the first time you make it then adjust as necessary).

Nutrition (1 recipe = 1 serving)

Cal: 425 // Fat: 37.4 // Sod: 293.7 // Carb: 14.7 // Fib: 9.4 // Sug: 1.8 // Prot: 15.1 

#recipes #casey cooks #keto recipes #keto #keto dessert #dessert

[caseyscookbook]

The Daily Crockpot is now Casey’s Cookbook!

It’s been a long time y’all but I’m back and better than ever!

I’m expanding to other cooking methods and will be focusing more on low carb and keto-friendly recipes.

#casey cooks #keto #recipes

[caseyscookbook]

30 Slow Cooker Recipes That Are Made Totally From Scratch

All of them deliciously easy, too.

#slow cooker #dinner

[caseyscookbook]

http://www.popsugar.com/food/Vegetarian-Slow-Cooker-Recipes-37421017?crlt.pid=camp.JkjQCXa1l2UA

#slow cooker #dinner #vegetarian

[caseyscookbook]

11 Slow Cooker Recipes That Will Rock Your Socks Off

And save you money!

#slow cooker #dinner

[caseyscookbook]

Let dinner cook itself tonight. 

Slow Cooker Mac & Cheese 

Keep reading

#slow cooker #pasta #side dishes

[caseyscookbook]

Chicken Zuppa Toscana

Serves 6 -- 351 calories

1¼ lbs boneless, skinless chicken thighs, cut into bite size pieces

1½ lbs baby red potatoes, cubed

1 medium onion, chopped

3-5 cloves garlic, minced

4 cups low-sodium chicken stock

1 T Italian seasonings

1 bunch kale

1 c heavy cream

2½ T flour

Place chicken, potatoes, garlic, onion, chicken stock, kale and italian seasonings into crockpot and cook on low for 6 hours.

Mix flour into cream, stir mixture into crockpot and cook an additional 30 minutes.

Serve.

Note: Next time, I think I’ll use chicken Italian sausage rather than plain thighs but it was still good this way.

#slow cooker #crockpot #recipes #chicken #soup

[caseyscookbook]

this is genius!!

#chicken #slow cooker #tips and tricks #crockpot

[caseyscookbook]

I'm sorry about the lack of updates, y'all! I can no longer get on tumblr at work and that's where I was doing the majority of my work for this blog. I'm off today and tomorrow though, so I'll try to get some more posts queued.

[caseyscookbook]

Chicken Tetrazzini

serves 6

6 skinless, boneless chicken breast halves

2 tablespoons melted butter

1 (.7 ounce) package dry Italian-style salad dressing mix

2 tablespoons butter

1 small onion, sliced and separated into rings

3 cloves garlic, minced

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup chicken broth

1 (8 ounce) package cream cheese, softened

1 (12 ounce) bag frozen peas

Place chicken in the slow cooker crock. 

Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.

Cover, and cook on High for 3 hours.

Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. 

Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. 

Mix in the cream of chicken soup, chicken broth, peas and cream cheese. 

Pour mixture over the cooked chicken in the slow cooker.

Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.

Serve with your favorite pasta.

#slow cooker #crockpot #recipes #chicken #dinner #pasta