2 teaspoons balsamic vinegar
1 tablespoon basil, chopped
Salt and black pepper to the taste
Directions:
In your Crockpot, mix tomatoes with eggplant, capers, green olives, garlic, vinegar, basil, salt and pepper, toss, cover and cook on Low for 7 hours.
Divide salsa into small bowls and serve as an appetizer.
Enjoy!
Nutrition: calories 200, fat 6, fiber 5, carbs 9, protein 2
Carrots And Cauliflower Spread
Preparation time: 10 minutes
Cooking time: 7 hours
Servings: 4
Ingredients:
1 cup carrots, sliced
1 and ½ cups cauliflower florets
1/3 cup cashews, soaked for a couple of hours and drained
½ cup turnips, chopped
2 and ½ cups water
1 cup coconut milk
1 teaspoon garlic powder
¼ cup nutritional yeast
¼ teaspoon smoked paprika
¼ teaspoon mustard powder
A pinch of salt and black pepper
Directions:
In your Crockpot, mix carrots with cauliflower, cashews, turnips and water, stir, cover and cook on Low for 7 hours.
Drain, transfer to a blender, add milk, garlic powder, yeast, paprika, mustard powder, salt and pepper, blend well, divide into bowls and serve as a party spread.
Enjoy!
Nutrition: calories 291, fat 7, fiber 4, carbs 14, protein 3
Mixed Veggies Spread
Preparation time: 10 minutes
Cooking time: 5 hours
Servings: 7
Ingredients:
½ cauliflower head, riced
54 ounces canned tomatoes, crushed
10 ounces white mushrooms, chopped
2 cups carrots, shredded
2 cups eggplant, cubed
6 garlic cloves, minced
2 tablespoons agave nectar
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1 tablespoon basil, chopped
1 and ½ tablespoons oregano, chopped
1 and ½ teaspoons rosemary, dried
A pinch of salt and black pepper
Directions:
In your Crockpot, mix cauliflower with tomatoes, mushrooms, carrots, eggplant, garlic, agave nectar, vinegar, tomato paste, rosemary, salt and pepper, stir, cover and cook on High for 5 hours.
Add basil and oregano, stir again, blend a bit using an immersion blender, divide into bowls and serve as a spread.
Enjoy!
Nutrition: calories 301, fat 7, fiber 6, carbs 10, protein 6
Cashew Hummus
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 4
Ingredients:
1 cup water
1 cup cashews
2 tablespoons tahini paste
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ cup nutritional yeast
A pinch of salt and black pepper
¼ teaspoon mustard powder
1 teaspoon apple cider vinegar
Directions:
In your Crockpot, mix water with cashews, yeast, salt and pepper, stir, cover and cook on High for 3 hours.
Transfer to your blender, add tahini, garlic powder, onion powder, mustard powder and vinegar, pulse well, divide into bowls and serve.
Enjoy!
Nutrition: calories 192, fat 7, fiber 7, carbs 12, protein 4
Spinach And Chestnuts Dip
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 4
Ingredients:
1 cup coconut cream
10 ounces spinach, torn
8 ounces water chestnuts, chopped
1 garlic clove, minced
Black pepper to the taste
Directions:
In your Crockpot, mix coconut cream with spinach, chestnuts, black pepper and garlic, stir, cover and cook on High for 30 minutes.
Blend using an immersion blender, divide into bowls and serve as a party dip.
Enjoy!
Nutrition: calories 241, fat 5, fiber 7, carbs 12, protein 5
Bell Peppers Appetizer
Preparation time: 10 minutes
Cooking time: 4 hours and 10 minutes
Servings: 5
Ingredients:
1 yellow onion, chopped
2 teaspoons olive oil
2 celery ribs, chopped
1 tablespoon chili powder
3 garlic cloves, minced
2 teaspoon cumin, ground
1 and ½ teaspoon oregano, dried
2 and ½ cups cauliflower rice
1 tomato chopped
1 chipotle pepper in adobo
A pinch of salt and black pepper
5 colored bell peppers, tops and insides scooped out
½ cup tomato sauce
Directions:
Heat up a pan with the oil over medium-high heat, add onion and celery, stir and cook for 5 minutes.
Add garlic, chili, cumin, oregano, cauliflower, tomato, chipotle, salt and pepper, stir, cook for a couple of minutes more, take off heat and stuff peppers with this mix.
Arrange bell peppers in your Crockpot, spread tomato sauce over them, cover, cook on Low for 4 hours, arrange on a platter and serve them as an appetizer.
Enjoy!
Nutrition: calories 221, fat 5, fiber 4, carbs 9, protein 3
Artichoke And Coconut Spread
Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 8
Ingredients:
28 ounces canned artichokes, drained and chopped
10 ounces spinach
8 ounces coconut cream
1 yellow onion, chopped
2 garlic cloves, minced
¾ cup coconut milk
½ cup feta cheese, crumbled
1/3 cup mayonnaise
1 tablespoon red vinegar
A pinch of salt and black pepper
Directions:
In your Crockpot, mix artichokes with spinach, coconut cream, onion, garlic, coconut milk, cheese, mayo, vinegar, salt and pepper, stir well, cover and cook on Low for 2 hours.
Whisk spread well, divide into bowls and serve as an appetizer.
Enjoy!
Nutrition: calories 305, fat 14, fiber 4, carbs 9, protein 13
Mushroom And Bell Peppers Spread
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 6
Ingredients:
2 cups green bell peppers, chopped
1 cup yellow onion, chopped
3 garlic cloves, minced
1 pound mushrooms, chopped
28 ounces tomato sauce
Salt and black pepper to the taste
Directions:
In your Crockpot, mix bell peppers with onion, garlic, mushrooms, tomato sauce, salt and pepper, stir, cover and cook on Low for 4 hours.
Divide into bowls and serve as a spread.
Enjoy!
Nutrition: calories 205, fat 4, fiber 7, carbs 9, protein 3
Chicken Wings Appetizer
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 6
Ingredients:
2 tablespoons garlic, minced
2 and ¼ cups pineapple juice
3 tablespoons coconut aminos
1 tablespoon ginger, minced
1 teaspoon olive oil
A pinch of salt and black pepper
3 pounds chicken wings
A pinch of red pepper flakes, crushed
2 tablespoons five spice powder
Chopped cilantro, for serving
Directions:
Put pineapple juice in your Crockpot, add oil, salt, pepper, aminos, ginger and garlic and whisk well.
Add chicken wings, pepper flakes and five spice, toss, cover and cook on High for 3 hours.
Arrange chicken wings on a platter, drizzle some of the sauce over them, sprinkle cilantro and serve as an appetizer.
Enjoy!
Nutrition: calories 252, fat 4, fiber 4, carbs 9, protein 20
Cod Sticks
Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 4
Ingredients:
2 eggs, whisked
1 pound cod fillets, cut into medium strips
1 and ½ cups almond flour
A pinch of salt and black pepper to the taste
½ cup tapioca flour
¼ teaspoon paprika
Cooking spray
Directions:
In a bowl, mix almond flour, salt, pepper, tapioca and paprika and stir.
Put the eggs in another bowl.
Dip fish sticks in the egg, dredge in flour mix, arrange them in your Crockpot after you’ve greased it with cooking spray, cover and cook on High for 2 hours.
Arrange cod sticks on a platter and serve.
Enjoy!
Nutrition: calories 261, fat 2, fiber 4, carbs 7, protein 12
Crockpot Pecans Snack
Preparation time: 10 minutes
Cooking time: 2 hours and 20 minutes
Servings: 5
Ingredients:
1 pound pecans, halved
2 tablespoons olive oil
1 teaspoon basil, dried
1 tablespoon chili powder
1 teaspoon oregano, dried
¼ teaspoon garlic powder
1 teaspoon thyme, dried
½ teaspoon onion powder
Directions:
In your Crockpot, mix pecans with oil, basil, chili powder, oregano, garlic powder, onion powder and thyme, toss to coat, cover, cook on High for 20 minutes and on Low for 2 hours.
Divide into bowls and serve as a snack.
Enjoy!
Nutrition: calories 78, fat 3, fiber 2, carbs 9, protein 2
Party Meatballs
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 4
Ingredients:
1 and ½ pounds beef, ground
2 small yellow onions, chopped
1 egg
A pinch of salt and black pepper
3 tablespoons cilantro, chopped
14 ounces canned coconut milk
2 tablespoons hot sauce
1 teaspoon basil, dried
1 tablespoon green curry paste
1 tablespoon coconut aminos
Directions:
Put the meat in a bowl, add onions, egg, salt, pepper and 1 tablespoon cilantro, stir well, shape medium sized meatballs and place them in your Crockpot.
Add hot sauce, aminos, coconut milk, curry paste, the rest of the cilantro and basil, toss to cover all meatballs and cook on Low for 4 hours.
Arrange meatballs on a platter and serve them as an appetizer.
Enjoy!
Nutrition: calories 260, fat 6, fiber 2, carbs 8, protein 4
Shrimp, Mussels And Clams Appetizer
Preparation time: 10 minutes
Cooking time: 6 hours
Servings: 4
Ingredients:
1 pound shrimp, peeled and deveined
2 pounds mussels, cleaned and debearded
28 ounces canned clams
1 yellow onion, chopped
10 ounces canned tomato paste
Directions:
In your Crockpot, mix shrimp with mussels, clams, onion and tomato paste, stir, cover and cook on Low for 6 hours.
Divide into small bowls and serve as an appetizer.
Enjoy!
Nutrition: calories 200, fat 3, fiber 2, carbs 7, protein 5
Curried Shrimp Appetizer
Preparation time: 10 minutes
Cooking time: 4 hours and 30 minutes
Servings: 2
Ingredients:
1 small yellow onion, chopped
1 pound shrimp, deveined and peeled
15 baby carrots
2 garlic cloves, minced
1 small green bell pepper, chopped
8 ounces canned coconut milk
3 tablespoons tomato paste
½ teaspoon red pepper, crushed
¾ tablespoons curry powder
Directions:
In your food processor, mix onion with garlic, bell pepper, tomato paste, coconut milk, red pepper and curry powder, blend well, add to your Crockpot, also add baby carrots, cover and cook on Low for 4 hours.
Add shrimp, stir and cook on Low for 30 minutes more.
Divide into bowls and serve as an appetizer.
Enjoy!
Nutrition: calories 200, fat 4, fiber 3, carbs 4, protein 5
Stuffed Chicken Breast Appetizer
Preparation time: 10 minutes
Cooking time: 6 hours
Servings: 4
Ingredients:
4 chicken breasts, skinless and boneless
1 tablespoon olive oil
1 small yellow onion, chopped
2 chili peppers, chopped
1 small red bell pepper, chopped
2 teaspoons garlic, minced
6 ounces spinach
1 and ½ teaspoon oregano, chopped
1 tablespoon lemon juice
1 cup veggie stock
A pinch of salt and black pepper
A handful parsley, chopped
Directions:
Heat up a pan with the oil over medium-high heat, add bell pepper, chili peppers and onions, stir and cook for 3 minutes.
Add spinach, garlic, salt, pepper and oregano, stir, cook for a couple more seconds and take off heat.
Cut a pocket in each chicken breast, stuff with spinach mix, arrange in your Crockpot, add stock over them, cover and cook on Low for 6 hours.
Arrange stuffed chicken on a platter, sprinkle parsley on top, drizzle the lemon juice and serve.
Enjoy!
Nutrition: calories 245, fat 4, fiber 3, carbs 8, protein 14
Pecans Snack
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 4
Ingredients:
1 cup coconut sugar
1 and ½ tablespoon cinnamon powder
1 egg white
2 teaspoons vanilla extract
4 cups pecans
¼ cup water
Cooking spray
Directions:
In a bowl, mix coconut sugar with cinnamon and stir.
In another bowl, mix the egg white with vanilla and whisk well.
Grease your Crockpot with cooking spray, add pecans, egg white mix and coconut sugar mix as well, toss, cover and cook on Low for 3 hours.
Divide pecans mix into bowls and serve as a snack.
Enjoy!
Nutrition: calories 172, fat 3, fiber 5, carbs 8, protein 2
Spicy Cauliflower Dip
Preparation time: 10 minutes
Cooking time: 2 hours and 15 minutes
Servings: 6
Ingredients:
4 bacon slices, chopped and cooked
2 jalapenos, chopped
½ cup coconut cream
2 cups cauliflower rice
¼ cup cheddar cheese, grated
A pinch of salt and black pepper
2 tablespoons chives, chopped
Directions:
In your Crockpot, mix bacon with jalapenos, coconut cream, cauliflower, salt and pepper, stir, cover and cook on Low for 2 hours.
Add cashew cheese and chives, cover, cook on Low for 15 minutes more, divide into bowls and serve as a party dip
Enjoy!
Nutrition: calories 242, fat 3, fiber 3, carbs 7, protein 6
Spicy Nuts Mix
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 20
&nb
sp; Ingredients:
4 tablespoons coconut oil, melted
1 ounce Italian seasoning
1 teaspoon cinnamon powder
Cayenne pepper to the taste
2 cups cashews
2 cups pecans
2 cups almonds
2 cups walnuts
Directions:
In your Crockpot, mix oil with Italian seasoning, cinnamon, cayenne, cashews, pecans, almonds and walnuts, toss well, cover, cook on Low for 4 hours, divide into bowls and serve as a party snack.
Enjoy!
Nutrition: calories 200, fat 4, fiber 3, carbs 7, protein 4
Veggie Party Mix
Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 8
Ingredients:
2 eggplants, cubed
[2017] Ketogenic Crock Pot Cookbook Page 10
