lundi 8 juillet 2019

Philly Steak & Cheese Pot Roast

Philly Steak & Cheese Pot Roast




Servings: 6

Tot. Time: 1 hr. 20 min.

Nutritional Value – Calories: 425 | Fat 25.7 g | Protein 46.1 g |Net Carbs 3.5 g



Ingredients

tbsp. oil

large thinly sliced onions

8 oz. sliced mushrooms

1-2 tbsp. Montreal steak seasoning/another favorite Keto choice

1 tbsp. butter-½ c. beef stock

lb. chuck roast



Optional: Keto cheese of choice – add the carbs





Directions

Program the Instant Pot to saute and pour in the oil. Rub the roast with the seasoning. Saute 1-2 minutes per side. Remove and add the butter and onions. Toss in the mushrooms, peppers, stock, and roast.

Choose the manual high-pressure for 35 minutes and natural release.

Shred the meat, sprinkle with cheese, and use as desired.





Picadillo’ in a Jiffy





Servings: 6

Tot. Time: 30 min.

Nutritional Value – Calories: 207| Fat 8.5 g | Protein 25 g |Net Carbs 4 g



Ingredients

½ lb. lean ground beef

minced garlic cloves

½ large chopped onion

1 t. kosher salt

1 chopped tomato

½ finely chopped red bell pepper

tbsp. cilantro

½ of a can (4 oz.) tomato sauce – ex. Goya

1 t. ground cumin

1-2 bay leaves

2 tbsp. green olives/capers

2 tbsp. of brine (juice from olives)

tbsp. water





Directions



Press the saute function on the Instant Pot and place the meat, salt, and pepper in the bottom to brown. Toss in the garlic, onion, tomato, and cilantro.

Saute one minute and add the olives, brine, bay leaf, and cumin.

Pour in the sauce with the water and stir.

Secure the lid for 15 minutes under high pressure. Natural or quick release, and enjoy.





Shepherd’s Pie





Servings: 12

Tot. Time: 45 min.

Nutritional Value – Calories: 303| Protein 21.5 g |Fat 21.2 g |Net Carbs 4.1 g



Ingredients

c. water



4 tbsp. butter

1 head cauliflower

4 oz. cream cheese

1 c. mozzarella

1 egg

Pepper & Salt to taste

1 tbsp. garlic powder

lb. ground beef

c. of each:



-Frozen peas/-Frozen carrots

8 oz. sliced mushrooms/c. beef broth





Directions



Pour the water into the Instant Pot and arrange the cauliflower on top with the leaves and stems removed. Close the lid and set for 5 minutes using high pressure.

Quick release and add the cauliflower to a blender. Add the cream cheese, butter, mozzarella, egg, pepper, and salt. Blend until smooth.

Drain the water from the Instant Pot. Toss in the beef, carrots, peas, garlic powder, and broth with a bit more pepper and salt to your liking.

Blend in the cauliflower mixture and cook ten minutes on high (manual function).

Serve and enjoy!





Beefy Soups

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