Keto Freezer Meals // Jen Chapin

 Southwest Fiesta Soup

Recipe from mysouthernketokitchen.com

1 lb ground beef

1 diced onion

1 can (10 oz) Rotel

1 can (14.5 oz) fire roasted diced tomatoes

1 can (4 oz) chopped green chiles

1 T diced chipotle in adobo

1 T taco seasoning

1 T ranch seasoning

2 cups beef broth

4 oz cream cheese

2 cups shredded cheddar

Brown ground beef and onion, drain. Combine with remainder of ingredients except for shredded cheese in a large freezer bag. Mix well. Freeze until ready to cook. Cook frozen soup in slow cooker for 8 hours, stir in shredded cheese. Alternatively, thaw and cook in Instant Pot for 8 minutes on high pressure.

Top with avocado, sour cream, red onion and cilantro.

Per serving - 225 calories, 4.7 grams carbs

Pork Carnitas

Recipe from Simply Keto by Suzanne Ryan

2 medium onions, chopped

1 ½ cups chicken broth

Juice of 1 lime

1 4.5 lb bone in pork shoulder roast

½ cup chopped fresh cilantro

Salt and pepper

1 T garlic powder

2 tsp chili powder

2 tsp cumin

2 tsp salt

For serving - butter lettuce/low carb wraps, avocado, sour cream, cheese, lime

Mix garlic powder, chili powder, cumin, and salt together. Rub roast and place in freezer bag. Add onions, lime juice, cilantro and chicken broth. Freeze until ready to use. 

Remove from bag and place frozen or thawed in slow cooker. Cook on low for 8-10 hours until meat is falling apart and tender. Shred and add back to juice. Season with salt and pepper and serve on lettuce wraps or tortillas.

Creamy Broccoli and Ground Beef Casserole

Recipe from Southern Keto by Natasha Newton

1.5 lbs ground beef

½ cup chopped onion

1 clove garlic, minced

16 oz bag frozen broccoli

8 oz cream cheese

½ cup heavy cream

½ cup parmesan cheese

Salt and pepper

1 cup shredded mozzarella

½ tsp red pepper flakes (optional)

Saute ground beef with onion and garlic until cooked through, drain. In saucepan over low heat, cook cream cheese, heavy cream and parmesan until combined and smooth. Season with salt and pepper. Cook broccoli per package directions. Mix broccoli with beef and sauce. Spread into baking dish and top with mozzarella and pepper flakes. Freeze until ready to use. Thaw and bake at 375 for 15-20 minutes until bubbly and browned.

Sausage and Gruyere Breakfast Casserole

Recipe from Keto Made Easy by Megha Barot and Matt Gaedke

¾ lb ground pork

1 bunch green onions, chopped

½ tsp red pepper flake

Pinch ground cloves

1 tsp salt

½ tsp pepper

1 tsp ground sage

½ tsp ground marjoram

8 eggs

¼ cup cream

1 ¼ cups shredded gruyere or swiss cheese

Preheat oven to 350. Cook pork until halfway done, add green onions, pepper flake, cloves, salt and pepper. Continue to cook and when cooked through, add sage and marjoram. Drain on paper towels and place in greased casserole dish. Whisk eggs with cream and half of cheese. Pour over sausage. Top with remaining cheese. Bake 35 minutes or until cooked through. Cut into wedges and refrigerate or freeze until ready to use

Per serving - 282 calories, 1.1 grams carbs

Keto Lasagna

also gluten free

For the “Noodles”

• 2 large eggs
• 4 oz cream cheese, softened
• ¼ cup Parmesan cheese, grated
• 1 ¼ cup mozzarella cheese, shredded
• ¼ tsp Italian seasoning
• ¼ tsp garlic powder
• ¼ tsp onion powder

For the Filling

• 1 pound ground beef 
• 1 tablespoon dried minced onion (I use this brand)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 ½ cups Marinara Sauce, divided (get the recipe here)
• ¾ cup mozzarella cheese, shredded
• 6 tablespoons whole milk ricotta cheese
• 1 teaspoon Italian seasoning
• fresh basil, for garnish

• Instructions

  For the “Noodles”

  1. Preheat oven to 375° Line a 9x13 baking dish with parchment paper. Grease the parchment paper.
  2. In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
  3. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
  4. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  5. Spread the mixture into the baking dish, forming a nice even layer.
  6. Bake on the middle rack for 20 to 25 minutes.
  7. When the "noodles" are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized "noodle" layers for an 8.5 X 4.5 X 2.5 loaf pan.

  For the Filling:

  1. In a large skillet over medium-high heat, combine the ground beef, onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
  2. Drain excess fat from pan and add 1 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

  Putting it all together:

  1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
  2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tablespoon ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
  3. Cover the top “noodle” layer with remaining meat sauce, marinara and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

  Notes

  • Be sure that you are using parchment paper and not wax paper -- They are not interchangeable. The noodles will stick to wax paper, and you will not be able to get them off. It is also a good idea to grease your parchment paper. 
  • net carbs per serving: 5.6g
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