« Food & Drinks

Hamburger Broccoli Alfredo with Roasted Garlic Herbed Tomatoes (LOW CARB)

by Cindy Rippe

This is a new recipe I tried last night, my husband and I are trying to cut out white flour and sugar from our diets, this turned out delicious! And low carb! The roasted roma tomatoes really added some amazing flavor!

Start out browning 2 lbs ground beef in a large skillet.

While that's browning, chop up 1 medium onion.

Add onion, cook for a couple minutes, then add 2 cloves of minced garlic, a little salt and pepper. Drain the fat.

Cook the broccoli until tender crisp, drain very well. Season with salt and pepper to taste.

Place cream cheese in a microwave safe bowl and heat for 45 seconds, until soft. Whisk until creamy and smooth.

Gradually add in 1/2 cup of heavy cream, mix until smooth.

Next stir in 1/2 cup grated Parmesan cheese. I didn't have any of the good Parmesan cheese, so I used the cheaper stuff you get in the canister....it was still delicious!

In a large mixing bowl, combine the hamburger mixture and broccoli.

Pour in the cream cheese mixture and mix well. Season to taste with salt and pepper.

Place in a greased 13x9 greased casserole or baking dish. Sprinkle 1 cup of shredded Italian blend cheese over the top. Bake in 350 degree oven for about 35-40 minutes.

While the casserole is baking, chop up 3 or 4 Roma tomatoes (grape, plum or cherry will work too!) Place tomatoes in a small bowl and add 1 clove of minced garlic, salt and pepper. Drizzle a small amount of olive oil over the top, and mix well, making sure to coat the tomatoes.

Place tomatoes in a small baking pan and top with 1 tablespoon fresh chopped basil and 1 tablespoon fresh chopped thyme. Place in an oven preheated to 450 degrees (I used my toaster oven) roast tomatoes for about 15-20 minutes.

When casserole is finished cooking, top it with roasted tomatoes! The roasted tomatoes make this dish!!!

Serve immediately. Makes 6-8 servings.



2 lbs. ground beef

1 small onion, chopped

2 cloves of garlic, minced

10 oz. frozen chopped broccoli

8 oz. cream cheese

1/2 cup heavy cream

1/2 freshly grated Parmesan cheese

For Roasted Tomatoes:

3-4 roma tomatoes (you can use cherry, grape or plum)

1 clove garlic, minced

1 Tablespoon fresh chopped basil

1 Tablespoon fresh chopped thyme

1-2 Tablespoons of extra virgin olive oil

salt and pepper to taste


NOTE : If you don't have double ovens or a toaster oven, start out by chopping tomatoes, garlic, basil and thyme. Drizzle with olive oil, add salt and pepper to taste and place in a small baking pan and bake at 325 for about 2 hours. If you do have another oven, then you only need about 15-20 minutes of roasting at 450 degrees.

In a large skillet, brown the hamburger. Add onion and cook until onions are tender. Add garlic. Cook for about 3 minutes more. Season with salt and pepper. Drain fat. Cook the broccoli until tender-crisp: drain well and season with salt and pepper. Place the cream cheese in a microwave-safe bowl and microwave on high for 45 seconds, until soft. Whisk until creamy and smooth. Gradually whisk in the cream until smooth, then stir in Parmesan cheese and garlic powder. Mix the hamburger and broccoli in a large mixing bowl. Pour the cream cheese mixture over the top and blend well. Season with more salt and pepper if needed. Pour mixture into a 13 x 9 baking pan that has been greased. Bake at 350 degrees for 35-40 minutes or until brown and bubbly on top. Spread roasted tomatoes evenly over the top. Serve!