4 ingredient recipes

Ready for another crazy-good keto-friendly recipe with crazy little ingredients? This
Creamy Pesto-Stuffed Baked Tomatoes with Mozzarella needs just a mere 4
carefully-selected ingredients – and the result is beyond delicious! Read on to find the secrets of how to make your next favorite dinner!

4-Ingredient Creamy Pesto-Stuffed Baked Tomatoes with Mozzarella

tomatoes

= 80 ml pesto

1.5 oz = 45 g cream cheese

= 120 ml shredded mozzarella

Preheat the oven to 350 °F (175 °C).

Cut off the tops from each tomato. Scoop...

Cut off the tops from each tomato. Scoop out the pulp. Save the tops and the pulp for other use (check tips at the end of the post!).

Place the hollowed-out tomatoes into a baking dish.

Combine the pesto, cream cheese, and 1/4 cup...

Combine the pesto, cream cheese, and 1/4 cup (60 ml) of the shredded mozzarella in a cup. Stir until well combined.

Fill the tomatoes with the pesto mixture.

Sprinkle the leftover mozzarella evenly on top of...

Sprinkle the leftover mozzarella evenly on top of the tomatoes.

Bake in the preheated oven for about 25...

Bake in the preheated oven for about 25 minutes, or until the tomatoes are crisp-tender and the mozzarella is melted and golden brown.

Remove from the oven and serve.

https://www.youtube.com/watch?v=1UX-19peo_k

Ready for another crazy-good keto recipe with crazy little ingredients? This Creamy Pesto-Stuffed Baked Tomatoes with Mozzarella needs just a mere 4 carefully-selected ingredients — and the result is beyond delicious! Read on to find the secrets of how to make your next favorite keto dinner!

P.S. Don’t forget to check the blog post for a printable recipe and tips for what to do with the leftover tomato pulp and tops! https://www.lowcarbsosimple.com/4-ingredient-creamy-pesto-stuffed-baked-tomatoes-with-mozzarella/

Subscribe ► https://www.youtube.com/channel/UCpnSOu5LoKxv1pnUx17sOjQ?sub_confirmation=1

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Additional Resources

5-Ingredient Stuffed Round Zucchini ► https://youtu.be/wR4dcG-Xq8U

5-Ingredient Stuffed Onions ► https://youtu.be/UImEi98aTGo

5-Ingredient No-Bake Stuffed Avocados with Creamy, Crunchy Chicken Salad ► https://youtu.be/_WadbjQZFyw

5-Ingredient Easy Fried Keto Eggplant  ► https://youtu.be/VQDCWe0PHXs

3-Ingredient Bacon-Wrapped Halloumi Cheese ► https://youtu.be/2tO5TA4BrTE

5-Ingredient Olive Oil Roasted Eggplant with Lemon Pepper and Parmesan ► https://youtu.be/LzCknC38zJk

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Subscribe ► https://www.youtube.com/channel/UCpnSOu5LoKxv1pnUx17sOjQ?sub_confirmation=1

Homepage ► https://www.lowcarbsosimple.com/
Facebook ► https://www.facebook.com/LowCarbSoSimple/
Twitter ► https://twitter.com/lowcarbsosimple
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4-Ingredient Creamy Pesto-Stuffed Tomatoes - keto, low-carb, vegetarian, yummy!

Creamy, rich and cheesy. Three words that perfectly describe this delicious Velveeta Macaroni and Cheese recipe.

Old School Velveeta Macaroni and Cheese

elbow pasta

butter

evaporated milk

Velveeta cheese

Boil the pasta as directed on the package.

Drain the water but keep ¼ cup or so in the bottom of the pot. Add 1 stick of butter, the can of evaporated milk and the Velveeta cheese.

Sprinkle some salt and pepper in there. (if you&#x27;re like us, you&#x27;ll sprinkle loads of pepper and barely any salt, because for some reason it just tastes better that way).

Heat the pot on medium until the cheese is completely melted and blended in.

Remove from heat and allow to sit for about 5 minutes. Stir and serve.

It will get thicker the longer it sits, enjoy!!

This creamy, cheesy mac and cheese is made with just four ingredients and cooked in a slow cooker, making it a perfect comfort food for busy days.

4-Ingredient Slow Cooker Mac and Cheese

dry elbow macaroni

chicken broth

cream cheese,

cheddar cheese (Feel free to experiment with different cheese types.)

Lightly coat the slow cooker with nonstick spray or butter if desired.

Add the dry elbow macaroni, chicken broth, cubed cream cheese, and shredded cheddar cheese to the slow cooker.

Stir gently to ensure the macaroni is coated and the cream cheese is tucked into the liquid.

Preparation

Cover and cook on LOW for 1.5 to 2.5 hours, stirring once or twice. Start checking the pasta around 1.5 hours.

Once the macaroni is tender, stir thoroughly until the cream cheese and cheddar create a smooth, creamy sauce.

If the sauce is too thick, add a splash of hot broth or water to loosen it.

Let the dish rest for about 5 minutes, then serve warm.

Cooking

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