Keto-Friendly Cheeseburger Soup

Soup season is here! And so is the season where I try to throw random things in a pot to re-create my favorite indulgences and make them healthy. Haha. Haven’t you seen the meme that says “If cauliflower can become pizza, you my dear can be anything?” 😂

I am not a nutritionist and this is probably not 100% keto but it is definitely a lighter version than the regular cheeseburger soup! Let me know what you think and if you make any changes to it!! XO

RECIPE:

32 oz beef broth

1 lb ground beef-browned and drained

1/2 package of bacon, cooked and chopped

7-10 mini dill pickles-chopped (can use any pickle, use as desired)

1/2 can petite diced tomatoes

1 small head of cauliflower, cooked and chopped into bit size pieces

1 small yellow onion, sautéed

3/4 block cream cheese

2 cups shredded cheddar cheese

1/4 cup milk (can omit and just add broth from soup)

1 Tbsp minced garlic

salt and pepper to taste

4 Tbsp butter

COOKING INSTRUCTIONS:

1.) Brown beef in a soup pot, drain excess grease. Sauté onion with beef until soft and add in minced garlic and 2 tbs butter.

2.) Cut up cauliflower and boil until fork tender. Drain and add to beef mixture. Add in beef broth.

3.) Add in tomatoes. 1/2 of your cooked and chopped bacon. (If you want crispy bacon, add it to the top of your soup when you serve it.) Or forget about it in the microwave and find in a few days later. Hahaha

4.) Make your cheese sauce by adding cream cheese, butter, shredded cheese and thin with milk or use beef broth from your soup pot. Once it is all melted together, slowly whisk it into your soup until blended. Salt and pepper to taste.

5.) Simmer until warm and serve!

Smoothies & Snacks with Pazazz

Apples are one of my favorite go-to healthy snack for any age! I am excited to partner up with Pazazz Apples to create new healthy recipes and help you incorporate more fruit into your diet.

How does one even go about choosing the “perfect” apple? Next time you are at the grocery store, make sure you pick up these Pazazz apples as they are the perfect blend of sweet and tart for almost every apple lover. They are a descendant of the Honeycrisp but they harbor their own unique flavor and offer a crunch with every bite! You can visit their website HERE to find out more and the locations on where they are available for purchase.

🍎Pazazz Apple Crisp Protein Shake

1 scoop of your favorite protein powder ( I use Tone it Up Vanilla powder)

1 Pazazz apple with core removed

1/4 cup oats (optional)

1- 5oz container of Apple-Cinnamon Chobani Greek yogurt or Vanilla Greek yogurt

Dash of cinnamon & nutmeg or use apple pie spice if you have it on hand

Add in ice, blend until smooth.

🍎Caramel Apple Pazazz

1 Pazazz apple-cored

1 scoop protein powder (optional)

1- 5oz container Caramel greek yogurt (or use Vanilla greek yogurt and add a squirt of Caramel ice cream topping)

Add in ice, blend until smooth.

🍎 PB Pazazz

1 Pazazz apple- cored

1-2 Tbsp Peanut butter (or nut butter of your choice)

1 scoop protein powder

1/4 cup gluten free or regular oats ( I use quick cooking because they are smaller)

1- 5oz container plain Greek yogurt

Add in ice, blend until smooth.

**This is a thicker smoothie so if you like it less thick, use water or any milk to thin it out.

🍎Pazazz Apple Slice Toppings

Almond butter & granola

Peanut butter & chocolate chips

Binnies Coconut butter (several flavors)

Keto pudding dip (recipe below)

🍎 Keto Pudding Dip (enough for 1 apple)

2 oz cream cheese

2-3 Tbsp sugar free Vanilla instant pudding mix (can use any flavor)

2 Tbsp milk or water to desired consistency

I add a few sprinkles to the top for my daughter

🍎🍎Remember if you want to sweeten up any of these recipes you can use Stevia or any other low calorie sweetener. Also if you are looking for more protein or none at all, you can take it out of the recipe or add it in to any of these recipes that I have created.

🍎Apple Facts provided by the Honeybear Brands:

Can Help Fight Obesity and Encourage Overall Dietary Wellness

Can Help Boost Brain Function

Are Good for the Heart

May Help Protect Against Diabetes:

Can Help Maintain Healthy Skin and Bones

**This is a sponsored post. All words and thoughts are my own. All recipes are original and developed by me.

Cauliflower Cream Cheese Spaghetti

Soooo as I was craving pasta and stuffing my face with a leftover donut as I was looking for something to make for dinner. I came across one of my favorite recipes, Baked Cream Cheese Spaghetti. Then I thought I should probably avoid the pasta and maybe find a substitute to keep it “Keto” friendly. A small miracle that I actually had fresh mushrooms on hand and also cauliflower. So that’s how a new recipe was born!

12oz spaghetti - I substituted for 1 head of cauliflower. I cut it larger so it didn’t get mushy.

1 28oz jar spaghetti sauce

1 lb ground beef

1 container fresh sliced mushrooms

1 tsp Italian seasoning- I didn’t have the official seasoning but used Oregano, basil, rosemary & onion powder. About a few shakes of each. See how precise my cooking is? Haha

1 clove garlic- I used 1 Tbsp minced garlic

8 oz cream cheese

1/2 cup parmesan cheese, grated- I just used Colby jack shredded cheese because I didn’t have parmesan.

1.) Preheat oven to 350 degrees. In a skillet, brown the ground beef until cooked, drain. Stir in mushrooms and spaghetti sauce. Set aside. If you like the mushrooms more cooked like I do, I let them cook with the beef until tender.

2.) Cook spaghetti or cauliflower, drain. Add the cream cheese, spices and garlic. Stir until cream cheese is melted. Make sure you really drain the cauliflower as it is more watery than spaghetti noodles. Mix sauce and meat mixture with the cauliflower.

3.) Lightly grease a 9X13 pan. Spread mixture in the pan, add cheese to the top. Cover with foil and bake for 45 minutes or until bubbly.

I would have loved to serve this with garlic bread but that is not Keto friendly and I didn’t have any on hand. This dish was even better a few days later warmed up for lunch!

Enjoy! Make sure you tag me on Instagram if you make any of my recipes! @ladyandredstyle

Tex-Mex Stuffed Peppers

As you know I do love cooking but I may love the “prep” time as much as I love the actual cooking! It is the time that I turn on some music, pour a glass of wine, and have a little me time. As a Mom, you have to take the me time wherever you can get it. Am I right??

I came up with another stuffed recipe awhile ago, Spinach Artichoke Stuffed Peppers and it is just as delicious! That was the plan this time but when I checked the expiration date on my spinach dip, it was expired by 3 months 😳 So…. I already had the turkey browning and had to improvise! It worked! If it wouldn’t have, McDonald’s always comes through! Haha

Ingredients:

1lb ground lean turkey breast-brown in a skillet with 1 tsp minced garlic, salt & pepper to taste

1/2 block cream cheese- 4oz

1/2 cup or less of salsa- I used corn & black bean mild salsa from HyVee because my toddler doesn’t like spicy. You can use more salsa too, but I was watching the sugar content.

3 bell peppers- I used orange, yellow, and green peppers- cut stem out and clean insides of them out.

4oz shredded Colby jack cheese (or any cheese) I add most of it to the mixture, then top the peppers off before baking.

I am trying to still cook low carb so I did not add anything else, but I think you could add black beans, some veggie like corn or rice if you wanted to make more peppers.

Preheat the oven to 350 and I put them in a glass dish, covered with foil for 40 minutes or until pepper is cooked!

I hope you all enjoy and don’t forget to let me know if you added anything extra!! Follow along over on Instagram @ladyandredstyle