Author: Crystal

Low Carb Hamburger Helper

This recipe is heavy so it’s not something I would eat often but it is so delicious and worth every step! I found this recipe on another blog years ago and overtime have tweaked it a bit to my liking.

Ingredients

Beef and Pasta ingredients

  • 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
  • 1 cup of great low carb bread company elbow macaroni

Cheese Sauce ingredients

  • 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
  • optional toppings: bacon crumbles

Instructions

In a large skillet or dutch oven, over medium heat, brown the ground beef and drain the excess grease and return the skillet.

Add the paprika, onion powder, garlic power and your preferred amount of salt and pepper to the skillet. Stir in the tomato paste and water.

Cook the desired amount of pasta as directed on the box. Drain and rinse then add to the skillet with ground beef.

Prepare the cheese sauce. In a separate saucepan, melt the butter over medium heat.

Whisk in the cream cheese and heavy whipping cream until smooth. 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. It will be about the thickness of melted Velveeta or queso.

Pour the cheese sauce into the skillet with the ground beef and pasta mixture.  Remove from heat and top with crumbled bacon, if desired.

If you would like to see the original recipe using shredded cabbage for an even lower carb version. Click link below.

https://www.heyketomama.com/keto-cheeseburger-helper/

 

 

Potato and Broccoli Soup

This recipe is a keeper! The husband I both really enjoyed it. I love that it uses cream cheese in this recipe instead of cheddar cheese. I feel like the cream cheese gives it a much richer taste.

Ingredients

  • 8-10 Yukon gold potatoes
  • 1-2 cups of fresh broccoli
  • 2 frozen onion cubes (I purchase from Walmart in the freezer section)
  • 2 frozen garlic cubes (I purchase from Walmart in the freezer section)
  • 6-8 cups of chicken broth
  • 2 8 oz packages of cream cheese
  • salt to taste

Instructions

Slow cooker directions

  • Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
  • Cook on high for 6 hours or low for 10 hours.
  • Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
  • Stir well, top with your choice of garnishes & enjoy!

Instant Pot directions

  • Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to ‘sealing’.
  • Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
  • Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
  • Stir well, top with your choice of garnishes & enjoy!

Stove top directions

  • Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
  • Simmer about 15 minutes, until potatoes are fork tender.
  • Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
  • Stir well, top with your choice of garnishes & enjoy!
  • I originally found this recipe on the website linked below but I made some tweaks to it.
  • If you would like to see the original recipe, click below.

https://www.mamalovesfood.com/potato-soup/