My favourite meals have always been comfort food classics such as homemade macaroni and cheese (no flourescent orange powder for me! – my husband on the other hand loves both), Shepherd’s Pie, chili and ALL of the pasta! Since I have been trying to maintain ketosis, I have had to make some major changes to these recipes. This past Christmas, my husband bought me this book (he knows me so well) and it is so far a favourite. I have made four recipes and loved every one of them.
Cheese Burger Helper, 3.5/5 stars but only because it was a little too meaty for me. Personal preference due to digestion, but flavour was good. Loved Hamburger Helper back in the day, but this is the healthier version with cabbage instead of noodles. Low carb eaters rejoice!
Baked Bacon Cauliflower Mac and Cheese, 5 out of 5 stars! This was amazing, so amazing that I didn’t even get a picture.
Crustless Quiche Lorraine, 5 out of 5 stars. Serves 6 and thankfully keeps well because with the family out of province for work, it’s just me and the puppies. Almost tasted better the next day for lunch with a salad. An easily customizable recipe for your veggie/meat additions.
Pasta Primavera, 5 out of 5 stars. I have made this three times in the last month and even brought it to a pot luck once. I am a true pasta primavera fan and am excited to see what I can do with this in the spring time with some fresh asparagus!
Pasta Primavera Ingredients
- 1 (4 pound) spaghetti squash
- 2 cups water
- 2 Tbsp olive oil
- 1 medium zucchini chopped
- 1 cup chopped broccoli
- 1/4 medium red bell pepper, seeded and chopped
- 1/8 tsp finely ground pink Himalayan salt
- 4 Tbsp salted butter
- 1/4 cup heavy whipping cream
- 1/2 cup grated parmesan
- Preheat the oven to 400 degrees farenheit
- Use a fork to poke holes in spaghetti squash and place it on a microwave safe plate. Microwave for 5 minutes, then let cool for 5 minutes
- Carefully cut the ends off squash and cut squash vertically into two halves. Use a spoon to remove the seeds.
- Pour water into a 9″x13″ baking dish and place squash halves skin-side up into the pan. Bake for 50 minutes or until tender. Use a fork to remove the strands and place them into a large bowl.
- In a large skillet over medium heat, warm olive oil. Add zucchini, broccoli, bell pepper, black pepper, and salt.
- Saute the vegetables for 7 minutes until all are fork tender. Place them into the bowl with the spaghetti squash strands.
- In a large saucepan over medium heat, melt butter. Pour in heavy whipping cream and whisk in Parmesan. Bring to a boil and then reduce, cooking for 2 minutes until the mixture begins to thicken.
- Add spaghetti squash strands and cooked vegetables to the sauce and toss to coat. Serve warm.
Per Serving: Calories 355, Fat 26g, Protein 7g, sodium 417mg, Fiber 4g, Carbohydrates 18g, Net Carbohydrates 14g, Sugar 7g Serves 4