July was a very busy month for me as all of my May and June weddings finally got to be held in July. That has been very hard on these brides, grooms, families, friends, venues, caterers, photographers, and anyone else involved in the event. I was probably the least affected with my role being the wedding cake baker. However, I still had my regular cake business and
there were a lot!
So during busy times I love having meals that come together so easily, are delicious and meet our ketogenic lifestyle needs. The recipe I’m sharing today starts out as a side, but if you add chicken (especially chopped rotisserie chicken), you will have a very filling, delicious entree and side in one dish.
My Consistently Keto support group has doubled since my last blog and they are working so hard to heal, lose weight and feel great! We share great ideas and recipes from each other! This Creamy Broccoli with Bacon recipe is one of my all-time favorites, courtesy of Michelle Long. If you need a delicious side, you will love it, but if you want to throw in the chopped rotisserie chicken, you really don’t need anything else… UNLESS
you want to have a Keto Frostie for dessert! Enjoy!
Creamy Broccoli w/Bacon
Ingredients:
4-6 slices raw bacon, chopped
1 tablespoon butter
5 cloves garlic, minced
3 cups broccoli florets (fresh or frozen)
½ teaspoon garlic powder
½ teaspoon crushed red pepper
salt and pepper to taste
1 cup heavy cream
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
Preheat oven to 400.
In large pan over medium-high heat, cook chopped bacon 3 minutes or until
almost crispy. Remove and set aside.
In the pan (do not remove the bacon grease) add the butter, garlic and
broccoli, and seasonings. Saute for a few minutes until garlic is fragrant.
Add the heavy cream, cheeses and cooked bacon. Stir.
Move to oven-safe dish and cook at 400 for 12-15 minutes or until your
broccoli reaches desired tenderness.
Serving size: 1 cup (4 servings)
Carbs: 8
Keto Frostie
Ingredients:
1 1⁄2 cup heavy whipping cream
2 tablespoons cocoa
3 tablespoons Swerve confectioners sugar
1 teaspoon vanilla
pinch salt
In large bowl combine cream, cocoa, Swerve, vanilla and salt. Using a mixer, beat mixture until stiff peaks form. Scoop mixture into a zip-loc bag and freeze 30 minutes, just until frozen. Cut tip off corner of bag and squeeze into 4 serving dishes. Enjoy!!