2 ½ cups mixed vegetables sliced (carrots, celery, green beans, peas, ect.) 14 ounces canned diced tomatoes with juices 6 cups beef broth 1 teaspoon Italian seasoning salt & pepper to taste Instructions In a stock pot, brown ground beef, onion, and garlic until no pink remains. Drain fat. Add all remaining ingredients and bring to a boil.
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Place the brussels sprouts, broccoli or your low carb vegetables of choice into the baking dish. Top with the sour cream, cream and half of the cheese. Mix to combine the creamy mixture well amongst the vegetables.
Top with the sour cream, cream and half of the cheese. Mix to combine the creamy mixture well amongst the vegetables. Top with the remaining cheese and place into the oven for 15 to 20 minutes or until golden and cooked to your liking. This low carb vegetable casserole really is one of my favourite keto dinners.
Our 15 recipes will show you how to toss some frozen vegetables into everything from fried rice and shepherd's pie to beef soup. Frozen vegetables perk up this meat and potatoes meal.
A great way to plan ahead is to make a big batch of keto low-carb chili or another keto low-carb slow cooker meal and pair it with a few low-carb vegetables for easy mix-and-match meals throughout the week. Thankfully, vegetables don’t have to be complicated or take forever to make.