Italian-Style Meatloaf | Low Carb | Keto

Meatloaf is a favorite comfort food. Every family has their own version or secrete family recipe. I have one of those recipes, but this Italian-style meatloaf might need to be our new family recipe. It's my basic meatloaf recipe with some added goodies like provolone cheese, and chopped prosciutto. And then top it off with your favorite marinara sauce. Oh my goodness it is so good, and makes a nice moist meatloaf.

I have made it low carb friendly by using almond flour and Parmesan cheese as the binder. But by all means, if you want substitute in Italian-style or fresh breadcrumbs go for it.

Italian-Style Meatloaf | Low carb | Keto

Italian-Style Meatloaf | Low Carb |Keto

Serves: 10

Ingredients:

2 1/2 pounds of meatloaf mix (beef, pork, and veal) - can use all beef

1/3 to 1/2 cup chopped prosciutto

1/2 cup of shredded provolone cheese

1/4 cup V8 juice, tomato sauce, or beef broth

1 small onion, diced (can add more if you would like)

2-3 tablespoons dried parsley leaves

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup almond flour (if you don't mind a bit of extra carbs, substitute with breadcrumbs)

3/4 cup grated Parmesan cheese (can add another 1/4 cup if mix seems too wet)

Topping:

1/2 cup low carb marinara sauce, such as Rao's Marinara Sauce

Directions:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, whisk together the V8 juice (tomato sauce, or beef broth), parsley, eggs, salt and black pepper. Mix well. Add in the onion, Parmesan cheese, almond flour, chopped prosciutto, and shredded provolone cheese. Mix well. Add the meatloaf mix (or ground beef) to your mixture, using your hands lightly mix all together making sure not to over mix.

3. Form the meat mixture into a loaf shape and place on an oiled oven tray or baking dish. Top with the marinara sauce, making sure to spread evenly over the top.

4. Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf (be sure to check internal temp). Remove from the oven and let rest for at least 5 minutes. Slice and serve.

Nutritional Information: Calories 423.7 Total Fat 32.0 g Total Carbohydrate 3.4 g Dietary Fiber 0.9 g Protein 30.3 g Net Carbs 2.5 g

Garlic Scape Shrimp Scampi | Low Carb | Keto

This is an easy version of classic shrimp scampi with the wonderful 'zip' of garlic scapes. The garlic scapes add another level of flavor and texture to this classic dish. Garlic scapes have a milder flavor than garlic cloves. They are more like a cross between garlic and scallions.

This simple Garlic Scape Shrimp Scampi makes a wonderful weeknight meal, it's a perfect meatless main dish, and makes for great dinner to serve to family and guests. I serve along with Kale & Cauliflower Rice sauteed in olive oil and butter, making it a keto/low carb friendly meal. The kale & cauliflower rice is the perfect side dish for drizzling on the extra butter sauce from the scampi. This dish won't disappoint. Garlic scapes are the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. Scapes are delicious to eat as they taste just like garlic (with a little extra bit to them). They can be used in exactly the same way as garlic in any recipe.

Garlic Scape Shrimp Scampi | Low Carb | Keto

Garlic Scape Shrimp Scampi with Kale & Cauliflower Rice | Low Carb | Keto

Fresh Garlic Scapes

Garlic Scape Shrimp Scampi | Low Carb | Keto

Garlic Scape Shrimp Scampi Ingredients:

1 pound shrimp (shelled and deveined)

2 garlic scapes ( chopped)

1/4 cup butter

1/4 cup avocado oil (or olive oil)

1/2 lemon, juiced

1 tsp garlic powder (I really like Trader Joe's)

red chili pepper flakes (optional)

Note: You can substitute 4 cloves minced garlic for the garlic scapes.

Directions:

1. Preheat oven to 350 degrees F

2. In a small saucepan over medium heat, melt the butter and avocado oil, mix well. Remove from the heat, add lemon juice and garlic powder, stir and mix well. Set aside.

3. Arrange shrimp in a shallow baking dish. Top with chopped garlic scapes. Pour the butter mixture over the shrimp. Sprinkle with red chili pepper flakes.

4. Bake in preheated oven for 20 minutes or until the shrimp are pink and opaque.

Serve with cauliflower rice, or a combination of cauliflower rice and sauted greens, such as fresh kale or spinach. See recipe for Kale & Cauliflower Rice.

Kale & Cauliflower Rice Ingredients:

2 cups riced cauliflower

1/2 cup kale, finely chopped (about the same size as the riced cauliflower)

1 small onion, minced

1 teaspoon avocado oil (olive oil or coconut oil can be used as well)

1 to 2 tablespoons butter

salt and pepper

Directions:

1. Heat butter and avocado oil in a medium-sized sauté pan. Add onion and sauté for about 3-5 minutes over a medium heat. Add kale and sauté for 5 more minutes, stirring frequently.

2. Next, add cauliflower. Season with salt and pepper. Stir to combine, sauté for 5 more minutes or until cauliflower rice is cooked to your liking (I prefer it be al dente)

Enjoy!

Ricotta Stuffed Swiss Chard | Low Carb | Keto | Vegetarian | Gluten-Free

Large Swiss chard leaves make beautiful rolls stuffed with ricotta cheese topped with tomato sauce and mozzarella cheese. Leaves of Swiss chard are blanched until pliable and vibrant, and then stuffed with a ricotta cheese mixture, topped with tomato sauce, mozzarella cheese and then baked in the oven. They are beautiful and delicious!

Summer is a great time of year to make these, as Swiss chard is readily available at farmer's markets or maybe even in your own garden. Swiss chard leaves are great alternative to using pasta for those following a gluten-free, keto, or low carb diet. Actually they are prefect for any diet.

Swiss Chard Rolls are a delicious way to utilize your summer garden bounty or farmer's market produce. Remember it's always best use local farm fresh produce when you can.

Ricotta Stuffed Swiss Chard | Low Carb | Keto | Gluten-Free

Ricotta Stuffed Swiss Chard | Low Carb | Keto | Gluten-Free

Blanch the Swiss Chard for 10 Seconds - Look how pretty!

Stuff the Swiss Chard with Ricotta and Wrap Into Parcels

Top the Swiss Chard Parcels with Tomato Sauce & Mozzarella Cheese

Bake the Stuffed Swiss Chard until Cheese Melts and Sauce Starts to Bubble Slightly

Stuffed Swiss Chard with Ricotta and Tomato Sauce

Ricotta Stuffed Swiss Chard

Ingredients:

8 large whole Swiss chard leaves with stems, rinsed

15 ounce container whole milk ricotta cheese, well drained

1/2 cup grated Parmigiano Reggiano cheese

2 tablespoons chopped parsley

1 egg

Salt to taste

1 cup tomato sauce or marinara sauce (can make your own, or use a pre-made jarred sauce)

Casserole dish, medium size, 9x9

Directions:

1. Preheat the oven to 350°F.

2. In a bowl combine the ricotta cheese, egg, 1/4 cup of the grated cheese, salt and parsley. Set aside.

3. Bring a large pot of water to the boil and add 1 teaspoon salt (this helps reduce any bitterness). Add the whole leaves and blanch for 10 seconds. Carefully remove the leaves, drain, place on paper towels and allow them to cool. (I use the stems as 'handles' to place the leaves into the pot. Then using tongs, remove the leaves by grabbing onto the stems).

4. Cut away the stems from the Swiss chard and thinly slice them. Set aside.

5. Lay the Swiss chard leaves down flat, spread 1/4 cup of the cheese mixture down the center of each leaf. Starting from the end nearest you, roll each leaf up to encase the filling, folding in the sides as you go, making parcels.

6. Spread 1/2 cup of the tomato sauce in the base of a casserole dish.

7. Place the Swiss chard parcel/roll in a single layer in the casserole dish and spread the remaining tomato sauce over the tops of each.

8. Sprinkle the tops of each stuffed leaf with the remaining cheese.

9. Cove the dish tightly with aluminum foil and bake for 35 minutes. Uncover and serve immediately.

Store leftovers in the refrigerator. They do reheat well in the oven or microwave.

Enjoy!

Nutritional Information: (the tomato sauce you use can change this information)

Calories 185.1 Total Fat 10.6 g Total Carbohydrate 10.5 g Dietary Fiber 3.7 g Protein 13.2 g

Net Carbs 6.8 g