Marinated, grilled Mediterranean Chicken Shawarma, served in bowls with Lemon Turmeric Rice (made in an Instant Pot, if desired), a fresh Greek cucumber and tomato salad garnished with feta, and drizzled with a tangy garlic sauce.
I love to make this fragrant rice in an Instant Pot. It cooks quickly and evenly, and comes out fluffy every time.
I like to serve this with a fresh tomato and cucumber salad. Link to recipe:
RECIPES:
Filed under Main Dishes, Salads, Side Dishes
Still have leftover ham? Here is a delicious and healthy low-carb way to use up some of that leftover Easter ham. This ham and vegetable chowder has half of the cauliflower blended with the stock to create a creamy base and the other half chopped into small florets to add texture to the soup. Adding a little cream and cheese makes for a hearty delicious soup. You can cook this in an Instant Pot, a crock pot, or on the stovetop.
Still have more leftover ham? Here are a couple of other ham recipes to try:
Southwestern Ham & White Bean Soup
RECIPE:
Filed under Instant Pot, Low Carb/Keto, Main Dishes, Soups/Stews/Curries
Saint Patrick’s Day is just around the corner! An Instant Pot pressure cooker makes a wonderfully tender corned beef brisket and doesn’t take all day to cook. Cook the brisket separately first, then keep warm in the oven while quickly cooking the vegetables in the corned beef broth.
I usually make this with potatoes, but we are limiting our starchy carbs these days, so this time we just stuck with cabbage, carrots, and celery.
Serve with fresh ground horseradish, or a horseradish sauce on the side.
If you have leftover corned beef, or you want to throw an extra brisket in the Instant Pot while you are cooking, this layered Reuben Casserole might just be better than the original corned beef and cabbage:
RECIPE:
Filed under Instant Pot, Low Carb/Keto, Main Dishes
Want to try something a little different for St. Patrick’s Day this year? This low carb casserole has all of the flavors of a classic Reuben sandwich, in a hot delicious main dish casserole.
Layers of cooked cabbage, corned beef, sliced dill pickles, and sauerkraut are covered in melted Swiss cheese, then topped with a creamy Russian dressing. (The pickles are optional, but I love the extra tangy-ness and crunch.)
Bake in a large casserole dish or 9×13” pan for a delicious low carb meal.
Serve hot and drizzle with homemade creamy Russian dressing to serve. I like to kick up the spiciness of the dressing by adding extra Sriracha.
I cook my corned beef in an Instant Pot (70 minutes on high pressure), until tender enough to shred. You can also use leftover cooked corned beef and reduced amounts of the other ingredients to make a smaller sized casserole.
RECIPE:
Filed under Instant Pot, Low Carb/Keto, Main Dishes
Making mashed potatoes in an Instant Pot is a perfect way to quickly cook the potatoes, and free up a burner on the stove. Then you can mash and stir all of the good stuff directly into the potatoes in the Instant Pot. After preparing, you can leave them in the Instant Pot on the warm setting for several hours before serving. This is very helpful when preparing a big meal with lots of last minute cooking details.
Yukon gold are my preferred type of potatoes for making mashed potatoes. Russet potatoes are great for baking, but can make for mealy mashed potatoes.
I flavor my mashed potatoes with butter, milk, cream, sour cream, and garlic. You can use regular minced garlic in these potatoes (or leave out the garlic all together), but using roasted garlic makes them a million times better! Sometimes I add a little bit of fresh grated Parmesan cheese as well.
To keep your potatoes nice and hot, be sure to heat the butter, milk, and cream before mixing them into the mashed potatoes. I like my potatoes slightly whipped with a mixer to remove most of the lumps, but don’t overwhip them or they will become gummy.
Here is a tutorial for roasting large quantities of garlic:
I roast about 3 pounds of garlic at a time (on a day I can leave the windows open), then freeze it in several 1 cup containers. I always have one container in the refrigerator to use whenever a recipe calls for garlic.
RECIPE:
Filed under Side Dishes
This shredded pork wrap filling can be made in an Instant Pot or slow cooker. The pork is seasoned with a soy peanut marinade and makes a flavorful meal everyone will love. Top with chopped peanuts and julienned cucumbers for a great crunch.
Serve in tortillas for wraps. For a low-carb meal, use Bibb or Butter lettuce leaves for lettuce wraps, or serve on a bed of chopped lettuce.
RECIPES:
Filed under Instant Pot, Low Carb/Keto, Main Dishes
Raspberry Sweet Rolls
Chicken Tikka Masala
Caramelized Onion Dip
Coconut Cream Pie Bars
Thai Green Curry
Ratatouille
Triple Chocolate Bundt Cake
Bacon Jalapeno Scones
Fried Rice
Cinnamon Swirl Bread
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