Chocolate Lovers Keto-Friendly Cheesecake Cheesecake is one of my absolute favorite desserts, keto or otherwise . Creamy, tangy, and just a tiny bit salty, it just hits so many flavor notes, while not being overly sweet. My problem with most sweeteners is they just don’t […]
Tag: keto dinner
Cast Iron Chocolate Chip Keto/Paleo Blondie Uhm, yum! Dessert time! Here is a recipe that can easily be modified whether you’re keto or paleo. I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes. The eating styles can […]
Butternut Squash & Sweet Potato Shepherds Pie
Shepherd’s pie has got to be one of my most favorite recipes of all time. It’s such a great comfort food to me. The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly acidic tomatoes and moist ground beef. My mom always used to make Shepherd’s Pie for me, and it’s something I could eat any time, any where. I was very leery of trying to make a Paleo version of this classic dish because I wouldn’t know if it would live up to the legacy of my mom’s dish. However, I am VERY happy to report that this recipe is amazing.
Try it for yourself! The butternut squash and sweet potato give a very nice creamy texture that just blends so well with the rest of ingredients.
- 1 lb ground beef
- 8 oz chopped green beans
- 1 tbsp olive oil
- 2 Tbps minced garlic
- 4 green onions, chopped
- 2 tbsp tomato paste
- 1/4 C chicken broth
- 1 large sweet potato
- 1 medium butternut squash
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cinnamon
- salt and pepper to taste
Preheat oven to 350 F.
Dice butternut squash and sweet potato and boil until soft. Finely chop green onion, and saute in large cast iron skillet or frying pan with garlic and olive until fragrant, for about 1-2 minutes. Add ground beef and break apart into small pieces; I recommend using this nifty tool for ease. Fry until fully cooked. Once ground beef is brown, add tomato paste, green beans, chicken broth and seasoning. Allow to cook until a thick sauce has developed and set aside.
In a large bowl, place butternut squash and sweet potatoes and mash until desired consistency is achieved. Add salt and pepper to taste.
Once ingredients are prepared, you can either add the squash and potatoes directly on top of the meat mixture in the cast iron skillet, or place everything into a baking dish, with the meat mixture on the bottom.
Place in oven, uncovered for about 20-25 minutes until top layer is slighltly crisp.
Koobideh Kabobs with Tzatziki and Curry Cauli-Rice If you are craving some Greek food, you will love this plate of goodness! Tender meat patties with a cauli-rice curry and some cool tzatziki makes for a great summer dish. For the pita bread, I bought some low […]
Keto Poblano Peppers with Spanish Rice I’ve been wanting to post this recipe for a long time now, I honestly make it back last month. This dish is soooo tasty! I really, really loved it. It was purely Cody’s creation though, so I cannot take any […]
Blue Cheese Stuffed Buffalo-Style Meatballs- A great Alternative to Wings!
I know, we all love our buffalo chicken wings, but if you just aren’t in the mood for wings, give these blue cheese buffalo-style meatballs a try! Many of you may have already had buffalo style meatballs before, but I thought this would be a clever way to change it up, plus, anything stuffed with cheese is all the more delicious. Consider even stuffing them with cheddar, jack, or your favorite cheese. These are great for a keto-friendly meal, or even as an appetizer. As a a fan of blue cheese, I recommend serving them with some veggies and my blue cheese dip.
- 1 lb ground beef
- 1 oz cream cheese
- 1 oz shredded mozzarella cheese
- 1 tbsp crumbled blue cheese
- 1/4 C franks hot sauce
- 2 tbsp butter
- 1 tsp white vinegar
- Cayenne pepper to taste
- Salt and pepper to taste
- Optional: Red Pepper Flakes
First, preheat the oven to 350F.
Then, in a small mixing bowl mix cream cheese and mozzarella with blue cheese crumbles. On a medium sized baking sheet lined with parchment paper or a silpat roll small balls of the cheese mixture, about 1 tsp in size. Once they are rolled out place in freezer to solidify for about 15-20 mins.
Next, mix ground beef, spices, and the optional red pepper flakes into a medium-sized mixing bowl. In other versions of this recipe I have also used Flavor God’s “spicy everything seasoning” which really gives it a nice flavor, but I am too cheap to ever buy those again, so we’ll make due. In all honesty, I tend to go to town on spices, so you can also add some garlic powder, italian seasoning (I add that shit to everything!) and even some dehydrated onions. At the very least, I recommend adding some red pepper flakes to the mixture as well for additional flavor.
Afterwards, stuff the meatballs. What is the easiest way to get the cheese in the meatballs? Take desired portion of meat and gently flatten it out, then add the frozen piece of cheese on the meat, and tightly roll the meatball to secure the cheese inside. Another method is to pre-roll the meatballs, and create a divot with your thumb, add the cheese and re-roll: Ultimately, do whatever works best for you.
Afterward, place meatballs on baking sheet and cook for about 20-30 minutes on 350F.
Finally, place the butter in a small bowl and microwave until liquified. Add the franks hot sauce, vinegar and mix well. Again, if you love heat I would consider adding a bit of cayenne pepper to this mixture for extra flavor. Place on top of meatballs after they’re cooking and enjoy!
NOTE: Depending on if you’re going to eat it alone or with a side dish I feel that the portion size will vary. So for math’s sake I said it serves 4, but you can double up the nutrition info if needed.