Side Dishes

Name: Broccoli Salad with Bacon and Cheddar
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 5 cups fresh broccoli florets, (about 2 crowns); 1 cup bacon, cooked and crumbled; 1/2 cup sliced almonds; 1 cup cheddar; 1/4 cup red onion, chopped; 3/4 cup mayonnaise; 1/4 cup swerve sweetener; 1 tablespoon white vinegar; salt and pepper, to taste

Broccoli Salad with Bacon and Cheddar

June 22, 2020 by Kay Johnson 16 Comments

Broccoli salad with bacon is an easy recipe that is perfect for weeknights and holiday dinners alike! Even better, this recipe is low carb and keto-friendly. This broccoli salad is full of flavor from bacon bits, sliced almonds, cheddar, red onions, and an easy 3 ingredient dressing.

I had some leftover broccoli after making my Broccoli Cheese Casserole. It’s the end of summer, and I’m still holding on to the last little bit that we have left!

Fresh broccoli salad has always been one of my favorite summer recipes. Though, I also love making it as a side dish during the holidays as well!

You can enjoy broccoli salad with bacon as a side dish or on its own. It’s also great for potlucks being that you can make it ahead of time. Just hold off on adding the bacon until it’s ready to serve to avoid the bacon getting soggy.

Does broccoli need to be blanched for broccoli salad?

No, there is no need to blanch the broccoli for this recipe! In fact, you want to be sure to use fresh crisp broccoli. The salad dressing will moisten the broccoli just a little bit while still leaving it crunchy. Think coleslaw, just with broccoli instead of cabbage!

How long does Broccoli Salad last in the refrigerator?

Broccoli salad last 3-4 days in the refrigerator. Keep in mind that the bacon will begin to get soggy as it soaks up the dressing. If you plan on making the salad ahead of time, add the crumbled bacon once you are ready to serve it. This will ensure that the bacon stays crunchy.

Do you steam Broccoli for Broccoli salad?

No, you do not steam broccoli for broccoli salad. You’ll want to use fresh broccoli so that the broccoli remains crisp. It is perfectly fine to eat broccoli raw in a salad. In fact, raw broccoli contains more nutrients than cooked broccoli so it’s very healthy!

How to make broccoli salad with bacon

For this low carb recipe you will need the following:

Broccoli Florets – This would equal about 2 large crowns of broccoli.
Crumbled Bacon – Be sure to fry the bacon first of course. I have used bacon bits for this recipe in the past when I was short on time.
Sliced Almonds – They add an additional layer of flavor to this recipe, and a nice crunch as well. They’re also super healthy and add some extra protein!
Shredded Cheddar – Because broccoli and cheese just go together!
Chopped Red Onion – The onion adds a nice zest to this recipe, along with some nice vibrant color!
Mayonnaise – This will be the base for the salad dressing.
Swerve Granulated Sweetener – Traditional broccoli salad uses sugar to add some sweetness to the salad dressing. I love using Swerve because it measures cup for cup just like real sugar and doesn’t sacrifice taste.
White Vinegar – To give the dressing some tang!
Salt and Pepper

To make the broccoli salad:

Start by adding the broccoli, crumbled bacon, almonds, cheddar, and red onion to a large mixing bowl.

Next, in a separate small bowl mix the mayonnaise, Swerve, and vinegar to make the salad dressing. Season it with a little salt and pepper to taste.

Then, add the salad dressing to the broccoli mixture and toss until the salad is well coated.

Refrigerate for one hour prior to serving.

What to serve with Broccoli salad

Broccoli salad can be served on its own or as a side dish. It would pair well with grilled chicken, Baked Chicken Drumsticks, Crispy Oven Fried Chicken Wings, or these delicious Air Fryer Brats. A lot of times, I just eat it on its own because it’s that good and full of protein!

Broccoli Salad with Bacon and Cheddar

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

An easy broccoli salad with bacon and cheddar cheese. This recipe is perfect for family dinners and potlucks alike!

Ingredients

5 cups fresh broccoli florets, (about 2 crowns)
1 cup bacon, cooked and crumbled
1/2 cup sliced almonds
1 cup cheddar
1/4 cup red onion, chopped

For the dressing

3/4 cup mayonnaise
1/4 cup swerve sweetener
1 tablespoon white vinegar
salt and pepper, to taste

Instructions

Add the broccoli, bacon, almonds, cheddar, and onion to a large mixing bowl.
In a separate small bowl, mix together the mayonnaise, Swerve, vinegar, salt, and pepper.
Add the mayonnaise salad dressing mixture to the broccoli salad and toss to combine. Be sure that the entire salad is evenly coated.
Refrigerate for 1 hour, and then serve.

Notes

You may add the bacon to the salad after it's done refrigerating in order to avoid the bacon getting soggy.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 52mgSodium: 786mgCarbohydrates: 11gNet Carbohydrates: 6gFiber: 4gSugar: 3gProtein: 17g

Kay Johnson

curbingcarbs.com/

Keto Broccoli Cheese Casserole

February 11, 2020 by Kay Johnson Leave a Comment

Keto broccoli cheese casserole is a classic southern dish that comes together in just 30 minutes. Cream cheese, cheddar, and shredded rotisserie chicken are baked together for a cheesy easy dinner idea!

I am all about a good cheesy casserole! There’s just something so comforting about a nice baked meal that doesn’t require that much preparation.

Keto broccoli cheese casserole with chicken is definitely one of those comfort meals that the whole family will enjoy. This recipe uses cream cheese and cheddar. Honestly, who can say no to cream cheese on anything?!

The great thing about this dish is that it’s so versatile.

You can serve this recipe as a main dish, or a side dish. Also, because it’s made with a rotisserie chicken you can throw it together in just a few minutes.

Keto broccoli cheese casserole is low carb, and perfect for those lazy keto days!

How to make Keto Broccoli Cheese Casserole

Only a few convenient ingredients are needed for this easy recipe.

Ingredients

Broccoli – Super obvious, I know! Broccoli is keto-friendly and full of nutrients.
Rotisserie Chicken – I love using rotisserie chicken, mainly for the convenience. You can also opt for canned chicken or shredded chicken breasts.
Cream Cheese – I use cream cheese in most of my casserole recipes. It just adds to the creaminess and holds everything together.
Cheddar – I prefer sharp cheddar because of the robust flavor.
Mayo – Mayonaisse is keto friendly, and adds a bit more creaminess to the casserole.
Dijon Mustard (Optional) – Ok, so this is completely optional. However, I like to think of the dijon mustard as my extra special secret ingredient for this recipe. It adds a very small tangy flavor that compliments that chicken so well!

Instructions

First, lightly steam the broccoli in the microwave. To do this, add the broccoli along with about 1/4 cup of water to a medium bowl. Microwave for about 2 – 3 minutes. Drain any excess water.
Remove the meat from the rotisserie chicken, and shred it with 2 forks.
Add all of the ingredients in a mixing bowl, with the exception of 1/2 cup of the cheddar.

4. Spread the mixture in a casserole dish, and top with the remaining cheese.

5. Bake at 350 degrees for 20 minutes, or until the cheese begins to get bubbly.

Frequently Asked Questions

Can you freeze keto broccoli cheese casserole?

Yes, you can freeze broccoli cheese casserole. Allow it to thaw prior to reheating. I recommend reheating it in the oven.

What should you serve with broccoli cheese casserole?

Broccoli cheese casserole with chicken can be served as a main dish, and really doesn’t need a side dish to go with it. However, this casserole could also work well with a salad or cauliflower rice.

How long will broccoli cheese casserole last in the fridge.

This recipe can last in the fridge for 3 – 5 days.

If you like this recipe, you will also enjoy:

Broccoli Cheese Casserole with Chicken

Ingredients

20 ounces fresh broccoli florets, (About 2 crowns or 5 cups)
1 rotisserie chicken
8 ounces cream cheese, softened
1 1/2 cups shredded cheddar, divided
2 tablespoons mayonaisse
1 tablespoon dijon mustard (optional)
1/4 teaspoon garlic powder
salt and pepper, to taste

Instructions

Start by steaming the broccoli in the microwave. To do this, place the broccoli in a medium bowl with 1/4 cup water. Microwave for 2-3 minutes. Drain any excess water.
Remove the rotisserie chicken from the bone, and shred it with 2 forks.
Add all of the ingredients to a mixing bowl, except 1/2 cup of the shredded cheese. You will be using the remaining 1/2 cup of cheese to sprinkle on top of the casserole.
Mix everything together in the bowl. Then spread the mixture evenly into an 8x8 casserole dish. Sprinkle the casserole evenly with the remaining shredded cheddar cheese.
Bake at 350 degrees for 20 minutes, or until cheese is bubbly.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 81mgSodium: 502mgCarbohydrates: 11gNet Carbohydrates: 7gFiber: 4gSugar: 3gProtein: 15g

Kay Johnson

curbingcarbs.com/

Instant Pot Southern Style Green Beans

October 29, 2019 by Kay Johnson 2 Comments

These southern style green beans are sure to be a crowd-pleasing recipe! These can be made in the instant pot and take less than 30 minutes from start to finish. Garlic and bacon smother these tender green beans in greasy delicious goodness!

Southern Style Green Beans

Growing up in the south, I grew up eating most of my vegetables cooked with meat in them. Whether it was collard greens, cabbage, or green beans; you could bet there was some type of smoked meat or bacon added to the pot.

This was great for me once I started the keto diet because most of these recipes are naturally keto without any tweaking needed!

Southern style green beans are no exception to that rule. This recipe is made with bacon which could probably serve as a mascot if keto had one!

Hands down, this is my favorite way to eat green beans. Southern and soul food style!

southern style green beans

For this recipe, I used my Instant Pot. The Instant Pot makes this recipe full proof, as pressure cooking the grean beans leaves them soft and tender. You can make them on the stove as well, however, you’ll need to cook them a little longer.

I recommend using fresh green beans, as they have the best flavor. Now don’t let that scare you off! Trust me, even if you’re just a beginner in the kitchen you can pull this off.

Fresh green beans are super easy to work with. You can find them in the produce section of your grocery store. I like to buy the ones in the bag.

southern style green beans in instant pot

How to Prepare fresh Green Beans

Snap the ends off of the green beans using fingers. The green beans should just naturally snap, similar to snapping the ends off of asparagus. Some green beans come already snapped.
Optional: Blanch the green beans. So I know most people don’t like this step, but honestly, it’s super simple. To blanch fresh grean beans, simply add them to a pot of boiling water for about 3 minutes. Then, drain the green beans and transfer them to a bowl of ice water for another 3 minutes. Drain them, and that’s it!

Blanching the green beans locks in the natural flavor and color. It also cleans them, so if you decide not to blanch them just be sure to rinse them off before cooking.

southern style green beans ingredients

Southern Style Green Beans Ingredients

Fresh Green Beans
Bacon
Butter
Garlic
Chicken Broth
Garlic and Onion Powder
Salt and Pepper

How to make southern style green beans in an Instant Pot

Start by snapping the ends off of the green beans, and blanching them (see above for blanching instructions). If you decide not to blanch the beans, then be sure to rinse them off prior to cooking.

Set the Instant Pot on the Saute option, and add the bacon. Allow to bacon to crisp up, and then add the butter and chopped garlic. Saute until the butter is melted, and the garlic becomes fragrant (about 2 – 3 minutes). Next, add the chicken broth and scrape up the brown bits in the pan.

southern style green beans process

Add the green beans, and mix so that the beans are coated with everything. Switch the Instant Pot to the pressure cook option, and set it for 20 minutes.

Replace the lid and turn the valve to the sealed position. Once the Instant Pot is done cooking the green beans, switch the valve on the lid to the release position. Once the steam is fully released, remove the lid and serve.

Southern Style Green Beans

Check out these other tasty keto side dish recipes!

Oven Roasted Broccoli with Lemon and Parmesan

Broccoli Cheese Casserole

15 Easy Keto Side Dishes That You Don’t Want to Miss

Southern Style Green Beans

Yield: 10 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

Tender melt in your mouth southern style green beans.

Ingredients

2 pounds fresh green beans, blanched or rinsed (see notes on preparing fresh green beans)
4 slices bacon, chopped
4 cloves garlic, minced
3 tablespoons butter
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper, to taste

Instructions

Set the Instant Pot to the saute function, and add the bacon. Cook the bacon until it begins to crisp up.
Add the garlic and butter to the Instant Pot with the bacon, and saute until the garlic becomes fragrant. Add the chicken broth, and scrape the brown bits from the bottom of the pan.
Add the green beans, and stir everything so that the green beans are evenly coated.
Switch the Instant Pot to the Pressure Cook setting at High Pressure. Set the cooking time for 20 minutes and secure the lid on the Instant Pot. Turn the valve on the lid to the sealed position.
Once the Instant Pot is done cooking, switch the valve to the release position. Once the steam is released, remove the lid and serve.

Notes

To blanch fresh grean beans, simply add them to a pot of boiling water for about 3 minutes. Then, drain the green beans and transfer them to a bowl of ice water for another 3 minutes. Drain them, and that's it!

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 85Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 233mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 3gProtein: 4g

Don’t forget to pin for later!

Southern Style Green Beans

Kay Johnson

curbingcarbs.com/

10 Easy Keto Side Dishes That You Don’t Want to Miss

October 29, 2019 by Kay Johnson Leave a Comment

If you’re wondering what kind of side dishes you can eat on the keto diet, then you are in the right place! I’ve put together a few of my favorite keto side dishes from around the web to help you stay on track.

Most people know, that you can eat just about any type of meat while doing keto. Thank goodness, because I love a good steak! The question is – what can you eat with steak on the keto diet, or any other meat for that matter?!

That’s where these keto side dishes come in handy! You can still enjoy some of your favorite foods while dieting.

Whether you’re looking for an easy side dish option for dinner, or need a few low carb Thanksgiving recipes – I’ve got you covered! All of these recipes are low carb recipes with vegetables.

To help you start your grocery list, here are a few staple keto-friendly vegetables:

Cauliflower
Broccoli
Mushrooms
Green beans
Kale
Spaghetti Squash and Zucchini
Pumpkin – perfect for the Fall and Thanksgiving!

Now let’s get into these recipes!

Cauliflower Risotto with Mushrooms from All Day I Dream About Food

Low Carb Loaded Cauliflower Mock Potato Salad from Kalyn’s Kitchen

Supreme Green Bean Casserole from Low Carb Maven

Mashed Cauliflower with Parmesan and Chives from Foodie Crush

Low Carb Cauliflower Stuffing from Wholesome Yum

Oven Roasted Broccoli with Lemon and Parmesan from Curbing Carbs

Low Carb Creamed Kale with Bacon and Walnuts from I Breathe I’m Hungry

Savory Pumpkin Casserole Recipe with Herbs from Low Carb Yum

Broccoli and Cheese Casserole from Curbing Carbs

Roasted Cauliflower with Cheese and Bacon from Savory Tooth

Don’t forget to pin for later!

Kay Johnson

curbingcarbs.com/

Oven Roasted Broccoli with Lemon and Parmesan

October 2, 2019 by Kay Johnson Leave a Comment

This oven roasted broccoli is a delicious side dish, appetizer, or snack idea. The broccoli is coated in olive oil, grated parmesan, and a little lemon juice for a fresh yet zesty burst of flavor. To season this dish, I used Everything Bagel Seasoning.

I think I have found my new favorite way to eat broccoli! Before this, I was all about my Broccoli Cheese Casserole recipe, and don’t get me wrong – I still am!

But let me tell you, this oven roasted broccoli is so good and equally addicting!

Roasting broccoli really takes the natural flavor to another level, while still keeping it very healthy. Roasted broccoli actually retains more nutrients than boiled broccoli being that it doesn’t come in contact with water.

Broccoli is also super low in calories and carbs, and full of fiber. It is great for a low carb or keto diet plan!

One of my favorite things about roasting vegetables is that they can usually be made on a sheet pan. Sheet pan recipes are super simple, and make for easy clean up afterward!

A few tips about roasting vegetables:

Can roasted vegetables be reheated? Yes. The best way to reheat roasted vegetables is in the oven to keep the crispy texture.
Can you refrigerate roasted vegetables? Yes, roasted vegetables can be stored in the fridge for 3 – 4 days.
Is roasted broccoli healthy? Yes, it’s high in fiber and iron. Broccoli is also rich in vitamins and minerals!
How long should you roast broccoli at 400 degrees? Roasted broccoli takes about 15 – 20 minutes to roast in a 400 degree oven. I like to roast mine at 425, and that is the temperature that I used for this recipe.

Oven roasted broccoli ingredients

Broccoli Florets
Olive Oil
Grated Parmesan Cheese
Everything Bagel Seasoning
Lemon Juice

How to make oven roasted broccoli

Arrange the broccoli on a sheet pan and drizzle with olive oil. Toss the broccoli with your hands to ensure that it is evenly coated.

Sprinkle the broccoli with the grated parmesan cheese and Everything Bagel Seasoning. Then, bake in the oven at 425 degrees for 20 minutes.

Squeeze the lemon juice over the broccoli, and serve.

Check out these other low carb broccoli recipes:

Broccoli Cheese Casserole

Broccoli Salad with Bacon and Cheddar

Roasted Broccoli with Parmesan and Lemon

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A delicious oven roasted broccoli recipe with lemon, parmesan, and everything bagel seasoning.

Ingredients

1 pound broccoli florets
2 tablespoons olive oil
1/4 cup grated Parmesan cheese, (I used 1/4 cup)
2 tablespoons Everything Bagel Seasoning
juice of one lemon

Instructions

Preheat oven to 425 degrees.
Arrange broccoli florets on a sheet pan, and drizzle evenly with the olive oil. Toss the broccoli with your hands to ensure that it is evenly coated. Then, arrange them back evenly on the sheet pan.
Sprinkle the broccoli with grated parmesan cheese.
Sprinkle the broccoli evenly with the Everything Bagel Seasoning.
Bake the broccoli in the oven for 20 minutes.
Remove from the oven, and squeeze the lemon juice on the broccoli. Enjoy!

Notes

You can substitue the Everything Bagel Seasoning with salt and pepper to taste.

Nutrition Information:

Yield: 6 servings Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 190mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 2gProtein: 4g

Oven roasted broccoli with lemon, Parmesan, and Everything Bagel Seasoning.

Kay Johnson

curbingcarbs.com/

Broccoli Cheese Casserole

August 27, 2019 by Kay Johnson 6 Comments

This broccoli cheese casserole is the perfect low carb keto side dish. Cream cheese, cheddar, and fresh broccoli are baked into a cheesy delicious casserole. Your entire family is sure to enjoy this recipe!

broccoli cheese casserole

Broccoli is usually the last thing on any picky eater’s list. However, who can say no to cheese?!

What better way to jazz up fresh broccoli, then by making broccoli cheese casserole. I am a full believer in incorporating vegetables into as many meals as possible.

However, they can get pretty boring after a while on their own. Adding cheese, or my favorite seasonings always is a good way to get my family excited about eating them.

For this recipe, I used cream cheese which is good on pretty much anything in my book! I added in a few other kinds of cheese, along with ranch seasoning which really takes this broccoli cheese bake to the next level.

Broccoli Cheese Casserole

What goes with broccoli casserole?

You can serve this casserole with steak, baked chicken, fish, or just enjoy it on its own. This dish is also great for holiday gatherings. Just be sure to double the recipe and use a larger baking dish if making it for a crowd.

With just a few simple ingredients, this recipe is ready in less than 30 minutes!

Can broccoli cheese casserole be frozen?

Yes, it can be frozen as long as it’s stored in a freezer container and fully thawed before reheating. Be sure to drain any excess liquid from the dish.

Prior to freezing the casserole, be sure that it has cooled completely. It can also last in the refrigerator for up to 3-5 days.

broccoli cheese casserole ingredients

Broccoli Cheese Casserole Ingredients

Broccoli Florets
Cream Cheese
Shredded Cheddar Cheese
Sour Cream
Ranch Seasoning
Salt and Pepper
Shredded Cheddar Jack Cheese

How to make broccoli cheese casserole

broccoli cheese process collage

I recommend using fresh broccoli for this recipe. I like to give it light steam in the microwave prior to making the casserole.

To steam the broccoli, add the broccoli and a small amount of water (about 3 tablespoons) to a medium microwave-safe bowl. Cover the bowl with plastic wrap and microwave for 3 minutes. Allow it to cool for 3 minutes, and drain any excess from the bowl.

In the same bowl, add the cream cheese, cheddar cheese, sour cream, ranch seasoning, and salt and pepper. Mix together until everything is combined.

Pour the broccoli and cheese mixture into an 8×8 baking dish and spread evenly. Sprinkle the cheddar jack cheese on top.

Bake for 10 – 12 minutes, or until cheese is completely melted.

Broccoli Cheese Casserole Keto

Variations of this recipe

You could add chicken, ham, or bacon for extra protein.
Try adding a cup of cauliflower rice for even more vegetables, and to make this more filling.
Feel free to try switching up the types of cheese. Smoked gouda is one of my favorites to add in place of the cheddar!

You might also like these other easy casseroles with broccoli:

Easy broccoli cheese casserole

Broccoli Cheese Casserole

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Creamy low carb keto broccoli cheese casserole.

Ingredients

20 ounces fresh broccoli, (about 5 cups or 2 crowns)
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup sour cream
1 tablespoon ranch seasoning mix
salt and pepper, to taste
1/4 cup shredded cheddar jack cheese, (you can also use Monterey Jack instead)

Instructions

Preheat oven to 350 degrees.
To steam the broccoli, add the broccoli and a small amount of water (about 3 tablespoons) to a medium microwave-safe bowl. Cover the bowl with plastic wrap and microwave for 3 minutes. Allow it to cool for 3 minutes, and drain any excess water from the bowl.
In the same bowl, add the cream cheese, cheddar cheese, sour cream, ranch seasoning, and salt and pepper. Mix together until everything is combined.
Pour the broccoli and cheese mixture into an 8x8 baking dish and spread evenly.
Sprinkle the cheddar jack cheese on top of the casserole evenly.
Bake for 10-12 minutes, or until cheese is melted.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 533mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 4gProtein: 12g

Kay Johnson

curbingcarbs.com/