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BEEF AND CABBAGE STIR FRY
BEEF AND CABBAGE STIR FRY
This fast and easy Beef and Cabbage Stir Fry is a filling low carb dinner with big flavor and endless possibilities for customization.
INGREDIENTS
STIR FRY SAUCE
- 2 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp sriracha*
- 1/2 Tbsp brown sugar
STIR FRY
- 1/2 head green cabbage
- 2 carrots
- 3 green onions
- 1/2 Tbsp neutral cooking oil (
- 1/2 lb. lean ground beef
- 2 cloves garlic
- 1 Tbsp fresh grated ginger
- Pinch of salt and pepper
GARNISHES (OPTIONAL)
- 1 Tbsp sesame seeds
- 1 Tbsp sriracha
INSTRUCTIONS
- Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
- Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
- Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
- Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.
Keto Zucchini Chicken Enchiladas
KETO ZUCCHINI CHICKEN ENCHILADAS
This keto-friendly version of Mexican chicken enchiladas using zucchini instead of tortillas will be a tasty low-carb dinner for you and your family.
INGREDIENTS
- 2 zucchini
- 1 1/2 cup chicken meat cooked and shredded
- 1/2 onion chopped
- 1 garlic clove minced
- 1/4 tsp chili flakes
- 1 cup enchilada sauce divided
- 1/2 cup Mozzarella shredded
- 1/2 cup cheddar shredded
- 1 tbsp olive oil
- salt and pepper to taste
TOPPING FOR SERVING (OPTIONAL)
- full-fat yogurt for serving
- fresh parsley chopped (for serving)
INSTRUCTIONS
- Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
- Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
- Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
- Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.
Keto Cheese Chicken Broccoli Casserole
Keto Chicken Broccoli Casserole - " Cheese & Creamy" - Easy Hot Dinner Recipe!
This Keto Creamy Chicken Broccoli Casserole recipe is super easy to throw together. It’s rich, "Cheesy and Quick Dinner" for a weeknight feast!
Ingredients
- 1 pound broccoli cut into florets
- 1 rotisserie chicken meat shredded
- 8 ounces cream cheese
- 3/4 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper ground
- 1/4 cup fresh basil chopped
- 1 cup cheddar cheese shredded
Instructions
- Preheat your oven to 200C/390F.
- Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
- In a small saucepan, add the cream cheese, cream, almond milk, mustard, garlic, salt and pepper and place over low heat. Whisk until the sauce is smooth.
- Pour the warm sauce into the broccoli and chicken mixture, add the basil, and mix well.
- Pour the mixture into a casserole dish and top with the shredded cheese.
- Bake in the oven for 20-30 minutes, until warmed through and the cheese has browned.
- Serve immediately.
KETO CAULIFLOWER MAC AND CHEESE
KETO CAULIFLOWER MAC AND CHEESE
This keto cauliflower mac and cheese is the PERFECT side dish for dinner! It's creamy, savory and makes a perfect low carb cauliflower mac and cheese. You will LOVE this delicious keto cauliflower recipe!
INGREDIENTS
- 1 large head of cauliflower
- 1 cup heavy whipping cream
- 3 ounces cream cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup cheddar cheese
- 1/2 cup mozzarella cheese
- 1/4 cup parmesan cheese
- salt and pepper, to taste
INSTRUCTIONS
- Preheat the oven to 375 degrees and then prepare a baking dish with cooking spray.
- Cut a head of cauliflower into florets. Steam or boil for approximately 5 minutes, until they are still crunchy but tender. Strain the cauliflower and put it in your baking dish and then add salt and pepper to taste.
- In a skillet over medium-high heat, add heavy whipping cream and bring it to a simmering boil. Whisk in garlic powder, onion powder, and salt and pepper to taste.
- Add cream cheese and stir until smooth, and then add cheddar cheese. Sprinkle in mozzarella cheese and stir until cheese sauce thickens.
- Pour the cheese sauce over the top of the cauliflower in the baking dish and stir to coat the cauliflower in the cheese sauce. Sprinkle parmesan cheese over the top of the cauliflower.
- Bake for 15-20 minutes, or until the mixture is browned on top and bubbly. For a more browned appearance, cook in broiler for the lat few minutes. Serve and enjoy!
- To make in the instant pot -
- Add cauliflower with 2 tbsp water.
- Cook on Manual for 5 minutes.
- Stir in remaining ingredients. Leave on "keep warm" for about 10 minutes.
- Stir and repeat until melted, creamy and heated through.
Cauliflower Casserole
Cauliflower Casserole
An amazingly rich and tasty cauliflower casserole is keto and low carb.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: casserole, cauliflower
Servings: 6 servings
Calories: 167kcal
Author: Vered DeLeeuw
INGREDIENTS
- 1 large head cauliflower, cut into small florets (1.5 lb. florets)
- Olive oil spray
- 1 teaspoon coarse kosher salt (not fine salt)
- 1/4 teaspoon black pepper
- 1/2 cup low fat sour cream
- 2 tablespoons whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- Pinch cayenne pepper
- 1 cup shredded sharp cheddar, divided
Garnish:
- 2 tablespoons bacon bits
- 2 tablespoons thinly sliced scallions, green parts
INSTRUCTIONS
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Arrange the cauliflower florets on the baking sheet. Liberally spray with olive oil and season with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
- Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne and 1/2 cup cheddar.
- When cauliflower is done, add it to the sour cream sauce and mix to combine.
- Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return to the oven and bake just until cheese is melted, about 10 minutes.
- Sprinkle the cauliflower casserole with the bacon bits and the scallions and serve.
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