When spring is inconsistent in its warm sunny days, this creamy chicken soup with spinach and artichokes, together with some homemade bread, make a perfect light supper.
RECIPE:
Tag Archives: keto
Twelve Days of Christmas Cookies: Sugar Free Chocolate Chunk Cookies
DAY 9: Sugar Free Chocolate Chunk Cookies
Sugar free and gluten free, these soft chocolate cookies satisfy a sweet tooth without the guilt.
RECIPE:
Filed under Cookies, Low Carb/Keto
Twelve Days of Christmas Cookies: Sugar-Free Double Chocolate Cookies
DAY 12: Sugar-Free Double Chocolate Cookies
Limiting your sugar intake doesn’t have to mean sacrificing flavor. These chocolate chocolate chip cookies are soft and rich and delicious!
RECIPE:
Cheesesteak Stuffed Portobello Mushrooms
A delicious low-carb alternative to a traditional cheesesteak sub. You can add any of your favorite cheesesteak add-ins to the filling: onions, peppers, jalapeños.
I like to use this pre-sliced shaved beef steak. It makes for a quick and easy dinner prep. I usually give this pre-shaved meat a coarse chop so that there are no large slices of beef.
RECIPE:
Filed under Low Carb/Keto, Main Dishes
Instant Pot Ham & Cauliflower Chowder
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
Pizza Stuffed Chicken
All of the delicious flavors of pizza, without all of the bread. This makes a fun alternative to traditional pizza, even for the one child who doesn’t let me fill hers with sausage, pepperoni, or mozzarella cheese. But then- she also doesn’t eat pizza, so at least she likes a basic version of this meal.
To make these chicken rolls, it is important to pound the chicken breast thin between layers of plastic wrap. If you are starting with a large breast, you can either cut it completely in half into two thinner pieces before pounding, or you can butterfly the breast first before pounding.
I like to fill them with pepperoni, cooked sausage, and just a little bit of sauce and cheese. Here are a few process pictures (ignore the skinny little roll on the end without any of the delicious meat inside).
RECIPE:
Filed under Main Dishes
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