Cheesy Spaghetti Squash

Cheesy Spaghetti Squash


3.5 cups spaghetti squash

1 large egg

1 Tbsp. Heavy cream

1.5 cups shredded cheddar cheese

Cheesy spaghetti squash! Cook spaghetti squash, then shred and add to cast iron or other oven safe dish. Add egg and splash of cream, and half the cheese and mix. Put the rest of the cheese on top and broil it until the cheese it brown and bubbly.

Serves 8


Recipe provided by: Shelby Cornett


Low Carb Bacon Cheeseburger Casserole

Recipe Link:

This has become a staple at my house. I double it and make in a 9×13 – 12 easy portions, reheats amazingly well. My macros per serving comes out a bit different from the ones on the page. See photo below.

Low carb bacon cheeseburger casserole

Recipe link provided by: Katie Smith Ballard

Beef Broccoli Soup

Beef Broccoli Soup

65p/16f/7 net carb

This is my go to leftover meal. I usually use any meat I cooked the day before and leftover steamed broccoli. 

6oz sirloin
2c Swanson beef cooking stock (no salt)
1c chopped from fresh broccoli
15 (18g) Whisps Parmesan Cheese crisps
2 tbsp sole

Heat up broth. Slice steak and throw it in along with previously steamed broccoli. Put sole in to taste. Garnish with Parmesan crisps.

It’s so satisfying. If you need extra fat, add some grass fed butter to your broccoli on the side (or pick a fattier cut of beef). The crisps are literally Parmesan and nothing else. It reminds me of croutons in soup. Love it.


Recipe provided by: Melissa Wolf

General Tsos Keto Balls

General Tsos Keto Balls

General tsos keto balls
1 lb Perdue ground chicken
1 1/2 tbsp ground ginger
1/2 ounce green onions 
1 tsp garlic powder
1 ounce shredded mozzarella
1 egg
Shape into 16 balls. Bake at 400 degrees for 20 min.
1/2 tsp sesame oil
3 tbsp rice wine vinegar, unseasoned
3 tbsp coconut aminos
1/2 cup water
1/2 cup baking stevia
1/2 tsp xanthan gum
1/2 ounce green onions
1 tbsp red pepper flakes
Cook on low heat until boiling. Sauce will thicken as it cools
Macros: for 4 balls is 210.32 calories, 13.03 fat, 4.15 carbs, 25.72 protein. I double the serving because I follow intermittent fasting.

Recipe provided by: Cheryl Anderson-Marasco