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You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Lemon and Toasted Coconut Squares Recipe - June 13, 2019
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- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 1 pound ground beef (80% lean)
- 1/4 cup yellow onion (diced)
- 2 cloves minced garlic
- 2 medium zucchini
- 1 (10-ounce) can enchilada sauce
- 3/4 cup shredded Mexican blend cheese
- salt and pepper
- Preheat the oven to 400°F and lightly grease a 9x13-inch baking dish with cooking spray.
- Cook the ground beef in a large skillet over medium heat until browned, breaking it up with a spoon, about 6 to 8 minutes.
- Stir in the onion and garlic then cook for another 2 minutes, stirring often.
- Peel the zucchini in thin slices using a vegetable peeler – you’ll need about 36 slices.
- Drain the fat from the skillet then stir in half the enchilada sauce.
- Lay three slices of zucchini out on a flat surface, the long edges slightly overlapping.
- Spoon a few tablespoons of the beef mixture onto the zucchini then roll it up like you would roll a tortilla.
- Place the enchilada in the baking dish and repeat until the dish is full.
- Season the enchiladas with salt and pepper then spoon the rest of the enchilada sauce over top and sprinkle with cheese.
- Bake for 15 to 20 minutes until the cheese is melted and just browned.
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