4 cups shredded cooked chicken
2 large cucumbers, chopped
2 scallions, chopped
2 tablespoons capers
1 pint cherry tomatoes, halved
1/2 cup plain yogurt
1/2 cup crumbled feta
1 teaspoon oregano
Fresh ground black pepper
1/2 cup chopped parsley
Pita bread (you could also use naan bread)
Combine chicken, cucumbers, scallions, capers and tomatoes in bowl.
Mix up feta and yogurt — you can do this by hand if you like chunkier dressing or in a food processor if you like it smooth. Mix in the oregano.
Pour dressing over chicken mixture and stir just to coat. Sprinkle with pepper and parsley and serve with pita bread.
1 pound shrimp, peeled and deveined
1 tablespoon Old Bay seasoning
2 large tomatoes (heirlooms if you can get ’em), chopped
1 cucumber, peeled and chopped
1/2 sweet onion, peeled and chopped
1/2 cup parsley, plus extra for garnish
1/2 cup olive oil, plus extra for drizzling
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Bring a medium pot of water to a boil and add shrimp and Old Bay. Simmer until shrimp are pink and cooked through, about 3-5 minutes. Drain and cool the shrimp in ice water.
Put tomatoes, cucumber, onion, parsley, olive oil, vinegar, salt and pepper into a blender and puree until smooth.
At this point you can pop it in the fridge to cool it down, or you can serve it at room temperature. When you are ready to serve it up, divide the soup among bowls, garnish with the shrimp and some chopped parsley, drizzle with a little olive oil and serve!
I like to get smaller shrimp and put them into the soup whole, but if you prefer larger shrimp you can cut them into bite-sized pieces before adding to the soup for easier eating!
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices cooked OSCAR MAYER Bacon, crumbled Let’s Make It
Microwave ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
Serve with tortilla chips and cut-up fresh vegetables.
Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
Cut ingredients in half; combine in microwaveable bowl. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min. Serve as directed. Makes2 cups or 16 servings, 2 Tbsp. each. Use Your Slow Cooker
When serving this dip at a party, pour the prepared dip into a small slow cooker set on Low. This will keep the dip warm and at the ideal consistency for several hours. For best results, stir the dip occasionally to prevent hot spots.
35 Minutes 15 Min Prep
Make this Hot Reuben Dip by combining cream cheese, Thousand Island dressing and corned beef. This Hot Reuben Dip is our take on a New York deli classic. What You Need
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Thousand Island Dressing
1 pkg. (8 oz.) KRAFT Big Slice Swiss Cheese Slice s, chopped
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained CLAUSSEN Sauerkraut
Heat oven to 350ºF.
Mix cream cheese and dressing in medium bowl until blended.
Add remaining ingredients; mix well.
Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
Bake 20 min. or until heated through.
Serve with your favorite crackers, such as woven rye crackers. Use Your Microwave
Instead of baking the prepared spread, microwave it instead. Mix ingredients as directed; spread onto bottom of shallow microwaveable dish. Microwave on HIGH 2 to 3 min. or until heated through.
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
1 batch of pizza dough (see note)
2 tablespoons olive oil
3-4 avocados, peeled and pitted
Juice and zest from one lemon
Salt and pepper
1 pint cherry tomatoes, cut into quarters
1 cup crumbled goat or feta cheese, your choice!
Honey (optional but so good!)
Preheat oven to 500 degrees (yes, 500!) and grease a 12 inch cast iron or other oven-safe skillet with olive oil.
While the oven is preheating, roll the pizza dough out into a roughly 13 inch circle and press it into the skillet, making a little crust along the edges by turning the edge of the dough over. Put the skillet on the stovetop and cook over medium high heat until the bottom is browned, about 5 minutes.
Transfer the skillet to the oven and bake until the top is browned, about 7-10 minutes. Remove from the oven and let the crust cool a little in the pan while you make the topping.
Scoop out the avocado insides on to a cutting board or large plate and smoosh with a potato masher or fork until it is as smooth as you like – we love a few chunks! Pour the lemon juice over the top and mix. Sprinkle on a pinch of salt and pepper and mix again.
Carefully transfer the cooked pizza crust onto a cutting board and spread the avocado mixture over the top. Sprinkle on the chopped tomato, cheese and lemon zest. Grind a little more pepper on top. And if you REALLY want to go crazy, drizzle a teeny bit of honey over everything (the whole sweet and salty thing is delectable!).
Cut into wedges and serve!
You can absolutely make this recipe with the pre-made pizza dough in the refrigerated section of your supermarket, but if you want to make your own dough, Roberta’s Pizza Dough is the best recipe I know – click here to see how to make it!
2 tablespoons chopped fresh cilantro, or more to taste
1 teaspoon Meyer lemon juice, or to taste
1/4 teaspoon Meyer lemon zest
1 pinch cayenne pepper
1 pinch fine sea salt
1/4 teaspoon chia seeds
Add all ingredients to list
Toast bread slices to desired doneness, 3 to 5 minutes.
Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt. Spread avocado mixture onto toast and top with chia seeds.
Per Serving: 72 calories; 1.2 g fat; 11.8 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 271 mg sodium. Full nutrition
2 tbsp olive oil
2 tbsp grass-fed butter
medium head green cabbage, quartered, cored and sliced
1 yellow bell pepper, chopped
1 cup onion, diced
4 cloves garlic, minced
sea salt and black pepper, to taste
14.5 oz can diced tomatoes
1 1/2 cup crushed tomatoes
14 oz smoked sausage, halved and sliced into half moons
1 1/2 cups mozzarella cheese, shredded
1/4 cup Italian flat leaf parsley, rough chopped
Preheat oven to 400°
Heat olive oil and butter in a large skillet over medium heat.
Once the butter is melted and the pan is heated, add the cabbage, bell pepper, onion garlic, sea salt and black pepper. Sauté until the vegetable are crisp tender and the cabbage is wilted. About 10 minutes.
Mix in diced tomatoes, crushed tomatoes and smoked sausage. Sauté for 10 minutes.
Transer to a large casserole dish, top with cheese and bake for 15 minutes.
Top with parsley before serving.
Cheesy Smoked Sausage and Cabbage Casserole
This Low Carb Cheesy Smoked Sausage and Cabbage Casserole is comfort food at it’s finest. FULL RECIPE – https://peaceloveandlowcarb.com/cheesy-smoked-sausage-and-cabbage-casserole-low-carb-gluten-free/
Posted by Peace Love and Low Carb on Monday, October 16, 2017
Per Serving – Calories: 333 | Fat: 25g | Protein: 15.5g | Total Carbs: 11.75g | Fiber: 3.75g | Net Carbs: 8g
Keywords: keto, low carb, ketogenic, low carb casseroles, casserole recipes, low carb recipes, keto recipes, cabbage, cabbage recipes, keto cabbage recipes, gluten free recipes, sugar free recipes, diabetic friendly