Freezer-Friendly Keto Recipes // Keto Focus

 KETO POT ROAST

2 lb chuck roast 1 c beef broth 1 T garlic 2 t salt 2 t liquid aminos or fish sauce 2 t paprika 2 t rosemary dried 2 t dried thyme 1 t onion powder 1 t black pepper 1 t dried oregano 1/2 t fresh basil dried 1/2 t dried parsley 2 c radish quartered 1 c celery chopped 2 t thyme (added on day of cooking) fresh and finely chopped 1/2 c beef broth (added on day of cooking) Slow Cooker: Thaw overnight in the fridge. Add contents to crockpot. Add broth then cook for 6-8 hours on low or 3-4 hours on high. Stir in radishes and celery with 2 hours remaining. Instant Pot: From frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Add broth then pressure cook for 60 minutes on high. Allow natural release. From thawed, add broth then pressure cook for 55 minutes on high. Allow natural release. When done cooking, add in radishes and celery, put the lid back on, and pressure cook for 1 minute then do a quick release. ITALIAN SAUSAGE SOUP 1 lb Italian sausage 14.5 oz can diced tomatoes 2 c cauliflower rice 4 c spinach 1/4 c olive oil 1 c onion diced 1 c celery diced 1 T tomato paste 1 T garlic 1 t basil 1 t oregano 1 t parsley 1 t red pepper flakes 1 t onion powder 1 1/2 t salt 1/2 t pepper 6 c beef broth (added on day of cooking) 1/2 c grated parmesan cheese (added on day of cooking) Slow Cooker Instructions: Thaw the freezer meal overnight in the fridge. Transfer contents into Crockpot. Add beef broth then cook for 6 hours on low or 3-4 hours on high. When done cooking, stir in parmesan cheese then mix with the soup. Instant Pot Instructions: From frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Add beef broth then pressure cook for 25 minutes on high. Allow 10 minutes for natural release. From thawed, add beef broth then pressure cook for 20 minutes on high. Allow 10 minutes for natural release. When done cooking, stir in parmesan cheese then mix with the soup. CHILI MAC N CHEESE 1 lb ground beef 1 14 oz can tomato puree 6 c cauliflower florets 1/4 c butter or olive oil 1/2 c onion finely chopped 1 T garlic 2 T chili powder 2 t ground cumin 1 t onion powder 1 t salt 1 t pepper 1/2 t paprika 1/4 t cayenne pepper more or less to taste 1 c shredded cheddar cheese (added on the day of cooking) Slow Cooker Instructions: Thaw the freezer meal overnight in the fridge. Transfer contents into Crockpot. From thawed, add from 1/4 cup to 1/2 cup of water if needed then cook for 6-8 hours on low or 3-4 hours on high. When done cooking, break the meat apart, stir in cheddar cheese then mix with the chili. Instant Pot Instructions: From frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Add water if needed then pressure cook for 25 minutes on high. Allow 10 minutes for natural release. From thawed, add water if needed then pressure cook for 20 minutes on high. Allow 10 minutes for natural release. When done cooking, break the meat apart, stir in cheddar cheese then mix with the chili. *NET CARBS PER SERVING* Keto Pot Roast: 3 g Keto Sausage Soup: 7 g Keto Chili Mac and Cheese: 9 g Keto Chicken Pot Pie: 6 g

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