Dr. Casey Weight Loss Center

Low Carb Snacks

CRISPY ROASTED CAULIFLOWER WITH CHEDDAR & PARMESAN WHAT DO I NEED FOR THIS RECIPE? Large mixing bowl and spoon Foil-lined baking sheet... Cutting board Sharp knife Cheese grater Instructions Preheat oven to 450 F. (230 C.) and pull florets from the cauliflower head. Slice big ones in half. Add cauliflower to a large mixing bowl with 6 tbsp. (88 ml.) of olive oil, and stir to throughly coat. Sprinkle florets with tsp. of Old Bay seasoning, th tsp. of chili pepper and a nice sprinkle of fresh pepper, toss, then sprinkle seasoning again in the same amounts to ensure all florets have been evenly coated. Pour the cauliflower onto a foil-lined baking sheet and make sure they’re all touching the foil, and not piled on top of each other. Turn any sliced florets so the flat side is on the foil. They’ll roast in a much tastier way. Bake on the top rack for 15 minutes. While the cauliflower bakes, grate 8 oz. (237 ml.) of sharp white cheddar cheese and 4 oz. (118 ml.) of parmesan cheese. Remove the almost-roasted cauliflower, and sprinkle florets with cheese, covering them evenly. Place cauliflower back in the oven on the top rack, and bake for 7-10 more minutes, until cheese is crispy. Use a spatula to scrape all that wonderful, crispy cheese from the pan as you pour cauliflower into a bowl, and serve. Notes Note: Do not add salt! There will be enough salt in the Old Bay seasoning and in the cheese to make it salty. Nutrition Serving: 4ounces | Calories: 592kcal | Carbohydrates: 13g | Protein: 28g | Fat: 49g | Saturated Fat: 20g | Cholesterol: 79mg | Sodium: 870mg | Potassium: 710mg | Fiber: 4g | Sugar: 5g | Vitamin A: 822IU | Vitamin C: 102mg | Calcium: 803mg | Iron: 2mg

HOPE EVERYONE MADE IT THROUGH THE COLD AND SNOWHOPE EVERYONE MADE IT THROUGH THE COLD AND SNOW

LOW CARB PIZZA CASSEROLE INGREDIENTS ... Sponsored by Advertising Partner Sponsored Video Watch to learn more SEE MORE 14 ounces Cauliflower florets, cut into bite-size pieces 2.5 ounces Pepperoni 2 pounds Italian Sausage, if in casings remove from casing before cooking 1 tablespoon Olive Oil 8 ounces Mushrooms, sliced 1 Green Pepper, cut into bite-size pieces 12 ounces Mozzarella cheese, shredded 1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara 1/4 cup Parmesan cheese, powdere 1 teaspoon Italian Seasoning INSTRUCTIONS Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook! Drain the cauliflower pat dry with a paper towel. Set aside. Preheat oven to 400 degrees F. In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside. In the same skillet at olive oil and saute mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done. Prepare a 139 inch casserole dish by spraying it with non-stick spray then spread cup of pasta sauce on the bottom. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed. Spread of the mixture in the casserole dish. Top with cup of pasta sauce, followed by of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese. Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining cup of pasta sauce, and 6 ounces of mozzarella cheese. In a small bowl mix together the Parmesan cheese and Italian seasoning. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni. Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted. NOTES 4 Net Carbs per serving NUTRITION calories: 519kcal, carbohydrates: 7g, protein: 27g, fat: 43g, saturated fat: 17g, polyunsaturated fat: 4g, monounsaturated fat: 15g, cholesterol: 100mg, sodium: 1195mg, potassium: 494mg, fiber: 3g, sugar: 3g, vitamin a: 14iu, vitamin c: 56mg, calcium: 54mg, iron: 9mg See more

Cheesecake Fluff Ingredients 8 oz cream cheese... 8 oz heavy cream cup powdered erythritol US Customary - Metric Instructions Whip the heavy cream until stiff peaks form. Transfer to a separate bowl. Whip the cream cheese and sweetener until light and fluffy. Add of the whipped cream and mix well. Slowly fold in the remaining whipped cream. Spoon or pipe into small serving bowls. Notes Nutrition: The nutrition facts are for one serving. This recipe makes 4 servings, with 4 net carbs per serving. To Store: Cover the fluff with plastic wrap or place in a storage container with a lid. It will last 5-7 days in the fridge. To Freeze: Keep airtight and freeze for up to three months. It is delicious partially frozen. Just thaw for about 30 minutes before serving. Nutrition Calories: 390 | Carbohydrates: 4g | Protein: 5g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 140mg | Sodium: 204mg | Potassium: 121mg | Sugar: 2g | Vitamin A: 1595IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg See more