RECIPE: KETO CASSEROLE

Yesterday was a work-from-home day for me since I was running around to the doctor’s office, on work calls & answering 500 emails a minute! While I was coming home from the doctors, with a few free minutes to spare, I popped into the grocery store determined to meet my three new mini-goals & headed to the grocery store:

  1. Get back into the groove of meal prepping at least 1 meal a week. Now that I have my new ~side hustle~ after work twice a week, yoga, therapy, social plans – it’s so much easier to come home, pop something in a sauté pan & call it a day.
  2. I’m also trying my hand at eating more Keto style. And while I’m excited, I don’t want this to be looked at as a diet or way to lose weight. When I was on an actual low-card diet, my mental health wasn’t in the best place as I was hyperfocsed on weight loss, but my body felt so much better when I wasn’t possessed by the sugar monster.
  3. I want to post more cooking videos on the new @embracethelight instagram! Yes, it’s private & yes, I want us to be friends! I’m not sure I’m comfortable (yet) for my friends & fam to find me if I make it public, but I want to be friends with YOU!

Kasey Trenum’s Keto Ground Beef Casserole!

I recently found Kasey’s blog & I love the simplicity in which she writes her recipes. Keto/Low Carb can be a little overwhelming, but she makes it all approachable & beginner friendly. Even better – she always includes ingredients swaps, the nutrition facts & the best way to store it.

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Check out the recipe from the link above.

THE INGREDIENTS YOU’LL NEED:

  • 1 pound ground beef
  • 3 ounces cream cheese
  • 1/2 cup beef broth
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon garlic powder
  • 2 cans green beans, drained
  • 3/4 cup cheddar cheese
  • 3/4 cup mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

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SUPPLIES & TIPS WHILE COOKING:

  • I used a cast-iron skillet to make this a one-pan meal (from stovetop to oven), but if you don’t have a cast icon you can easily transfer everything to a baking dish to cook in the oven.
  • Instead of using cups to measure, I usually like using my food scale
  • I don’t love using pre-shredded cheese, so I got a block of both sharp cheddar & mozzarella cheese and shredded my own. Do whatever’s most convenient for you!

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2 thoughts on “RECIPE: KETO CASSEROLE

  1. OMG! This recipe looks DELICIOUS! I’m going to try it this week. I agree about not using packaged shredded cheese–it’s coated with cellulose, which is a form of sugar. It’s used to prevent caking. But it’s best just to shred my own cheese, even though cleaning the cheese grater is one of the biggest pains. Thanks for the recipe!

    Liked by 1 person

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