When my wife first showed me the package of “Broccoli Slaw” she picked up from the store I wasn’t sure what it would taste like. After all it’s coleslaw but made with broccoli stems – not cabbage. We used this recipe for coleslaw dressing and combined the two. The result was incredibly easy and very tasty! This is an excellent side dish for Low Carb Breaded Fish.
Mix the slaw mix and onions in a large bowl and set aside. Mix the rest of the ingredients thoroughly in a separate bowl. Pour the liquid ingredients over the slaw mixture and gently mix together. Chill for several hours and enjoy!
One Fourth of Recipe: 308 Calories, 30g Fat, 2.3g Protein, 7.9g Carbs, 3.3g Fiber, 4.6g Net Carbs
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The ketogenic way of eating is no longer a diet for us but a lifestyle. There are few ingredients around the house which don’t fit into our way of eating and that makes meal preparation extremely easy for us. I’m particularly proud of this recipe because it was an experiment. An experiment that turned out delicious. All of the ingredients were left over from previous recipes we’ve made or purchased for recipes we never actually made. This Italian Stir Fry may not be a traditional stir fry and that’s ok. I called it that because it felt silly to cook it in a Wok.
0.25 Cup Organic Pizza Sauce (Or Any Other Low Carb Alternative)
3/4 Ricotta Cheese
Grated Parmesan Cheese To Taste
Begin this recipe by adding your olive oil, garlic, onion and dry spices (Oregano, Basil, Lite Salt and Pepper) in a medium sized pan, or in this case, a Wok. Turn your stove on to a medium to medium low heat. Allow the garlic and onions time to sautee until soft. By adding the dry spices now you allow time for their flavor to dissipate in your oil. Slice your chicken in to small chunks or cubes and add it to the wok once your onions are mostly soft. Add 1 tbsp of red wine vinegar at this point. Increase the temperature to medium-high and cover allowing the chicken to cook until no pink is seen. Slice your salami and roasted red peppers thin and add to your pan. Add your Kale at this time as well. Mix well and cover until your greens are cooked. They should appear wilted but not a slimy green mess. Take the pan off the heat. Place the ricotta cheese in spoonful sized dollops around the top of your stir fry, cover, and allow it a few minutes to melt. You can lightly disturb the cheese with a spoon to work it into the ingredients as well. Dish 1/4 of the recipe on serving plates and add a drizzle of your pizza sauce and garnish with grated Parmesan Cheese. This is optional but highly recommended. Enjoy!
1/4 Recipe: 267 Calories, 18.4 G Fat, 19.7 G Protein, 5.7 G Carbs, 0.6 G Fiber (5.1 G Net Carbs)
This one is an odd combination of flavors but it works. We came up with this on the fly. Ok really we were low on groceries and we didn’t feel like making a trip to the store. We used a wok for this recipe. T-Fal makes a great wok that we love and use all the time. (T-fal Jumbo Wok) The entire recipe can be made in one pan which saves on cleanup!
13 Oz Package of Kielbasa (We used Hillshire farms turkey kielbasa)
2 Tbsp Butter
1/4 Cup Slivered White Onions
8 Oz Package Sliced White Mushrooms
4 Cups Frozen Broccoli
Salt and Pepper to Taste
1 Tsp McCormick Italian Seasoning
Kraft Grated Parmesaean Cheese to finish
First you want to steam the frozen broccoli until its tender. Drain off the water, toss in that delicious butter and let it melt. Turn your skillet to medium-high heat and throw in the mushrooms and onions and cook them until they’re semi soft then add your kielbasa. Salt, pepper and Italian season goes on now! Got it? Now simmer that up until the kielbasa is heated through. Split that pan into two plates and finish with the grated parmesean cheese. We just made it and it’s already gone. It’s that good!