Let’s face it…we’re all busy. Making good decisions in regards to our diets can often be clouded by the fact that our time is limited. Starting today, I am introducing a new series: Five Ingredient Fridays. Every Friday I will share with you a recipe or technique that uses 5 Ingredients or fewer. The idea is to show you recipes that are easy to prepare and versatile for all of us that don’t have time to whip up a complicated meal during the week.
The recipes will include 5 ingredients or fewer, but there are a few ingredients that are considered “free” ingredients that you probably use every day and are already in your kitchen. The “free” items are water, salt, black pepper, and cooking oil. These items may be used in recipes and won’t count toward the ingredient total. I will also include some optional items that would be great to add if you have them on hand but you don’t need to make a special trip to the store if you’re all out.
Ready to get started?
Today I am sharing with you a recipe for Taco and “Rice” Bake. This recipe is great served over lettuce or right out of the bowl.
*Note: To rice cauliflower, cut the cauliflower into florets and place the florets into the bowl of a blender or food processor. Pulse for 6-8 times or until the cauliflower resembles rice.
- 2 lbs grass fed ground beef
- 4 1/2 Tbsp taco seasoning (plus 1 cup water)
- 3 cups cauliflower rice* (1/2 large head of cauliflower)
- 1 large tomato, diced
- 1 medium onion, diced
- Preheat oven to 350 F.
- In a dutch oven, brown meat and add the onions. Cook until the meat is browned and the onions are mostly tender.
- Add the taco seasoning and water
- Add the cauliflower rice and tomatoes and stir to combine.
- Bake for 25 minutes or until the veggies are tender.
Net Carb Count*: 6.14 g net carbs (for 1 serving)--serves 6
Total Carb Count: 8.5 g total carbs (for 1 serving)
*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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