KETO CHEESEBURGER HELPER #HEALTHYVEGAN #KETO
This Keto Cheeseburger Helper is a nostalgic supper with a greater number of supplements and less carbs than the exemplary top choice. My family eaten it up as fast as I made it!
Do you all recall Hamburger Helper? A child great, it was truly Joe's preferred dinner growing up. Indeed, even to the point that his Mom would make it for him as his birthday supper consistently.
Children and grown-ups alike appreciate cheeseburger aide since it's an exceptionally snappy, simple mushy, and gooey dinner. Ideal for occupied, in a hurry guardians. This low carb form additionally checks those crates (generally in view of the astounding cheddar sauce), yet with a small amount of the carbs.
One serving of the confined stuff the stores times in at 24g Carbs, 3g Protein and 1g Fat.That is to a great extent in light of the fact that the boxed stuff utilizes genuine macaroni noodles, which would be extremely difficult to fit into a ketogenic diet. One of my preferred approaches to substitute noodles is cabbage, which is as I would like to think the unrecognized yet truly great individual of vegetables.
INGREDIENTS:
BEEF AND CABBAGE:
- 1 lb ground beef (80/20)
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- salt & pepper to taste
- 1 tbsp tomato paste
- 1/4 cup water
- 2 cups shredded cabbage
CHEESE SAUCE:
- 2 tbsp salted butter
- 1 ounce cream cheese, softened
- 1/2 cup heavy whipping cream
- 1 1/2 cup shredded cheddar
- salt & pepper to taste
- Crumbled bacon to top, optional
INSTRUCTIONS:
- In a large skillet or dutch oven, over medium heat, brown the ground beef until no pink remains, about 15 minutes. Drain the excess grease and return the skillet of ground beef to the heat.
- Add the paprika, onion powder, garlic power and your preferred amount of salt and pepper to the pan. Stir in the tomato paste and water.
- Place the shredded cabbage into the skillet and fold into the seasoned ground beef. Bring the mixture to a boil and cover. Allow the cabbage to cook for 15-20 minutes or until tender and translucent, stirring occasionally.
- While the cabbage is cooking, prepare the cheese sauce. In a separate saucepan, melt the butter over medium heat, about 45 seconds.
- Whisk in the cream cheese and heavy whipping cream until smooth, about 1 minute. The sauce will start to form bubbles, continue whisking and reduce heat to low. Quickly stir in the shredded cheese and sprinkle with salt and pepper.
- Turn off the heat and continue stirring until all the cheese is melted and the mixture is completely smooth about, about 1 minute. It will be about the thickness of melted Velveeta or queso.
- Once the cabbage is tender, pour the cheese sauce into the skillet and fold into the ground beef mixture. Remove from heat and top with crumbled bacon, if desired.
For more detail :http://bit.ly/2yOETbS
