Supreme Green Bean Casserole

This low carb Supreme Green Bean Casserole is everything the other one wishes it was: rich, creamy, flavorful and made from wholesome ingredients – oh! and it’s keto & gluten-free!

Ingredients

• 1 pound green beans, trimmed and cooked to your liking
• 1/3 pound bacon, cooked and chopped

Supreme or Creamy Cheese Sauce

• 3 ounces onion, minced
• 1 clove garlic, minced
• 4 tablespoons dry white wine or dry vermouth
• 1 tablespoon minced parsley
• 1 teaspoon lemon zest
• 2 tablespoons bacon drippings or fat of choice
• 6 ounces cream cheese, softened
• 3 ounces cheddar cheese, grated
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons Dijon mustard
• 3/4 cup unsalted chicken stock/broth
• 1/2 - 3/4 teaspoon salt
• 1/4 teaspoon pepper

Topping

• 1/3 cup pork rinds, crushed (or low carb bread crumbs),
• 1/8 teaspoon granulated garlic
• 1/8 teaspoon salt
• 1-2 teaspoons olive oil

Instructions

• Prepare: Preheat oven to 350 and position the rack in the middle of the oven. Butter an 8x8 oven proof casserole dish.
• Cook green beans to your liking. (I like to put them in a microwaveable bowl with 2 tablespoons of water, cover them, and steam them on high power for 4-5 minutes. Then I test for done-ness, uncover and drain.) Place the green beans into a large bowl with the chopped bacon and mix.
• Mince the onion, garlic, and parsley, keeping them separate and zest the lemon.
• Supreme or Creamy Cheese Sauce: Heat a large skillet (I use a non-stick) over medium high heat and add the bacon drippings when the pan is hot. Add the minced onion and saute until translucent - about 2-3 minutes. Then add the garlic and saute for 1-2 minutes until soft. Turn the heat down to medium and add the parsley, lemon zest and wine. Saute for about a minute or until the smell of the alcohol has burned off. Add the softened cream cheese and break it up in the pan so that it melts more easily. Add the chicken broth little by little and whisk to combine until the cream cheese has melted. Turn the heat to medium-low and let the sauce bubble a little to combine flavors and thicken slightly. Add the cheddar cheese, Worcestershire sauce, Dijon mustard, salt and pepper. Whisk and taste to adjust seasoning.
• Pour the sauce into the bowl with the green beans and bacon and stir together. Pour the green bean mixture into the buttered baking dish.
• Topping: Crush 1/2 ounce of pork rinds by putting them in a plastic zip-loc bag and hitting them with the flat end of a meat mallet or rolling pin. Pour the crumbs into a small bowl and add 1/8 teaspoon granulated garlic and 1/8 teaspoon salt. Then, add 1-2 teaspoons of olive oil and mix together with your fingers. Sprinkle over the casserole.
• Bake: Put the supreme green bean casserole in the oven and bake for 15-20 minutes or until bubbly around the sides. Serve.

Cauliflower Mash Keto Recipe – Creamy & Buttery

Ingredients

• 1 medium Cauliflower approx. 1.4lb
• 3 ounces Butter
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Instructions

• Bring a large pot of water to the boil.
• Cut the cauliflower into evenly sized florets.
• Gently add the cauliflower to the boiling water and cook for 5-8 minutes, until the cauliflower is tender.
• Drain the cauliflower really well and return it to the warm pot.
• Add the butter, salt and pepper.
• Blend the cauliflower with a stick blender until there are no lumps.
• Allow the mash to sit and rest for 3 minutes and then blend a second time. This rest and blend step makes the cauliflower extra smooth and creamy.
• Serve and enjoy.

Keto Burrito Bowl

Ingredients:

• 1 pound ground beef
• 1 1/2 Tbsp Mexican Spice Blend (below), divided
• 2 tsp sea salt, divided
• 1 tsp freshly ground black pepper, divided
• 1 Tbsp butter or ghee
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 4 cups fresh or frozen cauliflower rice
• Optional toppings: shredded cheese, low-sugar salsa, sour cream, avocado slices, hot sauce, jalapenos.

Directions:

1. In a large skillet over medium heat, cook the beef with 1 tablespoon of Mexican Spice Blend, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring frequently until browened, five to seven minutes.
2. In another large skillet over medium heat, melt the butter. Add the onion and garlic and cook for three minutes. Add the cauliflower rice, remaining Mexican Spice Blend, salt, and pepper, and cook for 15 to 20 minutes, stirring occasionally, until the cauliflower is cooked through.
3. To assemble, divide the cauliflower and ground beef evenly among four bowls, and top with your choice of toppings.

Mexican Spice Blend:

• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper

Directions:

1. Combine all the ingredients in an airtight container, shake well, and store at room temperature.

Instant Pot Artichoke Dip

 

The Preparation

• ½ cup chicken broth
• 8 ounces cream cheese
• 10-ounce box frozen spinach
• 14 ounce can artichoke hearts, drained and chopped
• ½ cup sour cream
• ½ cup mayo
• 3 cloves garlic
• 1 teaspoon onion powder
• 12 ounces shredded Parmesan cheese
• 12 ounces shredded Swiss cheese

The Execution

1. Place all of the ingredients, except for the Parmesan and Swiss cheeses, into the Instant Pot.

2. Seal the lid and make sure that the vent is also sealed. Set it to the pressure cooker, and set the timer for four minutes.


3. Once the timer is up, perform a manual release.


4. Add the cheeses into the instant pot and stir until everything is melted and gooey.


5. Serve right away with something for dipping, like pork rinds.


This makes a total of 20 servings of Instant Pot Artichoke and Spinach Dip.

Easy Slow Cooker Garlic Parmesan Chicken Wings Recipe

 

Ingredients

• 4 lb Chicken wings (separated into flats and drumettes)
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 1/2 cup Butter (melted)
• 6 cloves Garlic (minced)
• 1 cup Parmesan cheese (shredded)
• Green onions or chives (optional, sliced thinly for garnish)

  Instructions

• Place the chicken wings in the bottom of a slow cooker. Season with sea salt and black pepper.
• In a small bowl or saucepan, stir together the melted butter and minced garlic. You can melt it on the stove or in the microwave. If melting on the stove, saute the garlic for about a minute before removing from heat.
• Pour the garlic butter mixture evenly over the chicken wings. Stir to coat.
• Cook the wings in the slow cooker on High for 3 hours.
• Toward the end, preheat the oven to Broil. Line a sheet pan with aluminum foil and grease well. (Wings will probably stick anyway, but it helps.)
• Arrange the chicken wings in a single layer on the pan. Broil for about 5 minutes on each side, until crispy and golden.
• Remove the garlic chicken wings from the oven. Top with shredded parmesan cheese. Return to the oven for 1-2 minutes, until melted.
• Garnish with green onions or chives, if desired.

Slow Cooker Low-Carb Beef Short Ribs

Ingredients

• 4 lbs boneless or bone in, beef short ribs cut crosswise
• salt
• pepper
• 2 tbsp olive oil
• 1 cup beef broth
• 1.5 cup onion chopped
• 3 cloves garlic minced
• 2 tbsp Worcestershire sauce homemade
• 2 tbsp tomato paste
• 1.5 cup red wine

Optional: celery, carrots

Instructions

1. Heat the oil in a large skillet over medium high heat. Season one side of your short ribs generously with salt and pepper. 
2. Place half of the ribs, seasoned side down onto the hot skillet and brown. Season the top of the ribs in the skillet with salt and pepper. Flip once the bottom is browned. Remove and set aside while browning the rest fo the meat.
3. Add beef broth to slow cooker and place short ribs into crock pot. 
4. To the same skillet add your remaining ingredients and bring to a boil. Cook for 5 minutes or until onion is tender. Pour this over the ribs in the crock pot. 
5. Cover and cook on high 4-6 hours or low 8-10 hours.
   
   
   
   
   Seared to perfection then a few simple ingredients you probably have in your kitchen already, all placed in the slow cooker to do it’s thing for a few hours. Add some mashed cauliflower or riced cauliflower for the bed and dinner is served. Truly a comfort dish in any season but especially wonderful on a cold winter’s night!
   
   
   
   I’ve only made this recipe using boneless short ribs but you can use bone-in if that’s all you can find. I’m sure either will work, they just need plenty of time to get tender.
   
   
   
   Also it’s totally optional to add some carrots if your spouse is not into a low carb lifestyle, like mine is not. Just throw them in when cooking the onion and remaining ingredients.
   
   
   

Instant Pot (or Stovetop) Low-Carb Loaded Cauliflower Soup

Ingredients:

• 1/2 onion, chopped small
• 2 T butter or olive oil
• 1 large head of cauliflower, leaves and stem removed and the rest coarsely chopped. (About 7-8 cups chopped cauliflower. You can use the core.)
• 3 cups (24 oz.) chicken stock (I would use flavorful homemade chicken stock, or chicken stock from a carton) plus a little more to thin soup if needed
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• 4 oz. cream cheese, cut into cubes
• 1 cup grated sharp or extra sharp cheddar cheese (We used a mix of cheeses, but next time Kara and I agreed we would use mostly extra sharp cheddar.)
• 1/2 cup half and half, cream, or milk

Topping Ingredients:

• extra grated sharp cheddar or extra sharp cheddar cheese
• sour cream
• 8-10 strips bacon, cooked crisp and crumbled (We used pre-cooked bacon and cooked it in the microwave.)
• thinly sliced green onions

Directions:

1. Peel onion and chop into small pieces. Cut away the leaves of the cauliflower and some of the stem, keeping the core part. Coarsely chop cauliflower into pieces.
2. Turn Instant Pot or pressure cooker to SAUTE and melt the butter; then add the onion and cook 2-3 minutes. Then add the chopped cauliflower, chicken stock, garlic powder, and salt. Lock the lid, use the MANUAL setting and cook on HIGH PRESSURE for 5 minutes. Quick release the pressure.
3. While the soup cooks, prepare the cream cheese cubes, grated sharp cheddar, and half and half. Also cook and crumble the bacon, dish up sour some sour cream and extra grated cheese, and slice the green onions for toppings. (I used pre-cooked bacon that I crisped in the microwave and blotted off the extra fat.)
4. Check to make sure the cauliflower is very tender; then turn the Instant Pot to KEEP WARM (use simmer or low for other pressure cookers.)  Use an immersion blender, blender, or food processor to puree the soup. (I highly recommend using an immersion blender to puree the soup in the pressure cooker if you have one. Be very careful with the hot liquid if you remove it to a blender or food processor to puree.) Check the thickness of the soup and add more stock if you want it thinner or simmer a little to reduce if it seems too thin.
5. Add the grated cheese and cream cheese cubes and let them melt, then stir to combine. Add the half and half, heat through, and season with salt and fresh-ground black pepper. (Taste before you add more salt.) Serve hot, with grated cheese, sour cream, crumbled bacon, and green onion to add at the table

Stovetop Directions:

1. Prepare ingredients as described above, but use 3 1/2 cups chicken stock for stovetop version. Use a heavy dutch-oven type pan that will hold all the ingredients.
2. Heat butter or oil in the dutch oven, add the onion, cook 2-3 minutes. Then add the chopped cauliflower, chicken stock, garlic powder, and salt. Bring to a boil, then turn heat to medium-low and simmer until the cauliflower is very soft, probably 20-30 minutes. Puree soup as above, and check the amount of liquid. If it’s too thick add a little more stock and if it seems thin, cook a few minutes more to evaporate some of the liquid.
3. Turn heat to low, add the grated cheese and cream cheese cubes and let them melt, then stir to combine. Add the half and half, heat through, and season with salt and fresh-ground black pepper. (Taste before you add more salt.) Serve hot, with grated cheese, sour cream, crumbled bacon, and green onion to add at the table.

Easy Low Carb Taco Soup Recipe with Ranch Dressing

Ingredients

• 1 lb Ground beef
• 3 tbsp Taco seasoning (divided into 2 tbsp and 1 tbsp)
• 4 cup Beef bone broth (or any broth of choice)
• 2 14.5-oz cans Diced tomatoes (with liquid)
• 3/4 cup Ranch dressing (use paleo ranch dressing for paleo, whole30 and dairy-free options)

  Instructions

  1. In the bottom of a large pot over medium-high heat, brown the ground beef for about 7-10 minutes, until no longer pink. Drain if desired.
  2. Add 2 tablespoons (28 g) taco seasoning (2/3 of the total amount) and 3/4 cup (177 mL) of broth. Simmer for a couple of minutes, until the liquid is mostly gone.
  3. Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8-10 minutes.
  4. Remove from heat. Wait 2 minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro.

Instant Pot Greek Chicken

Tips for Making Instant Pot Greek Chicken

• As mentioned above, this recipe for Greek Chicken will taste best if you use the full marinate time. Pressure Cooking can tend to flatten flavors so you’ll want to marinade it for the full time to ensure success. I also like to turn over the ziplock bag with the chicken in it on the fridge shelf halfway through the cooking time so that the marinade will drain to the other side and more evenly marinate the chicken.
• If you use the saute setting on the Instant Pot to brown your chicken just be aware that you’ll need to ensure that the pot is fully deglazed before you pressure cook, or you’ll risk getting the burn notice come on if anything is left stuck to the bottom.
• You may find it simpler to brown the chicken in a cast iron skillet, that’s my preferred method as I find that the chicken skin often sticks to the base of the Instant pot and the temperature is harder to control.
• You can make this with chicken breast, but I recommend bone in chicken thighs as the taste is much better for this recipe.

What is in Greek Seasoning?

Greek seasoning mix usually comprises a combination of flavors including, oregano, garlic, salt and pepper.  Sometimes it will also contain warming spices such as cinnamon, nutmeg, or some combination thereof.

What Can I serve with Instant Pot Greek Chicken?

As we are currently following a low carb diet I served it with a simple side of sauteed Cauliflower Rice. If you are not worried about Carbs you could serve it with rice which you can cook at the same time as the chicken, using the ‘pot in pot’ method.

If you want more details on how to do that – it’s really easy if you have a bowl or container for the rice and a tall enough trivet – just take a look at my recipe for Instant Pot Adobo Chicken, it details in the post how I made ‘pot in pot’ rice along with the chicken.

Can I marinate my Instant Pot Greek Chicken a day ahead?

Yes, you absolutely can marinate your Instant Pot Greek Chicken a day ahead! The longer marinating time will allow the flavors to permeate the chicken and the lemon juice will help keep the meat tender, so it’s a win win.

Ingredients

• 4 chicken thighs - bone in, skin on
• 1.5 tsp salt
• 1 tbsp olive oil
• 1/4 cup water , 60mls

INSTANT POT GREEK CHICKEN MARINADE

• 6 tsp dried oregano
• 2 tsp onion powder
• 3 tsp garlic powder
• zest of 2 lemons
• 1/3 cup lemon juice , 80mls
• 2 tbsp olive oil
• 1 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/4 tsp nutmeg, fresh grated
• 1/4 tsp cinnamon

GARNISH

• lemon slices , to garnish

Instructions

1. Salt both sides of the chicken and let it sit for 20 at room temperature, don't skip this, it will really enhance the flavor.
2. Add the chicken thighs to a ziplock bag along with the remaining marinade ingredients, rub it well in to the chicken, remove the excess air from the bag before you close it, and let marinate for at least 4 hours or up to overnight.
   I like to turn the ziplock bag over on the shelf in the fridge halfway through the marinate time. This allows the marinade to drain to the other side and more evenly marinate all the chicken pieces. 
3. Remove the chicken and keep the ziplock bag with the remaining marinade. Add 1/4 cup water to the remaining marinade and to clean out the bag a little, this will be your liquid to pressure cook the chicken.
4. In a large cast iron skillet, add 1 tbsp olive oil and turn onto a medium heat.
   When hot add the chicken thighs skin side down and cook for about 8-10 minutes until skin is browned, then turn and brown the other side for about 2 minutes.
5. If you prefer you can use the saute function in your pressure cooker to brown the chicken, but sometimes I find it sticks and it's simpler to brown skin on thighs in my cast iron skillet.
6. Deglaze the pan you cooked the chicken in with the remaining marinade then add the deglazed liquid to your pressure cooker and place the chicken in the liquid on the base of the pressure cooker, skin side up.
7. Lock the lid and turn the pressure valve to 'sealed', then pressure cook for 8 minutes.
8. When the cook time is up allow the pressure to drop fully before opening the lid. This will take approximately 10-15 minutes.

Keto Low Carb Chili Recipe – Crock Pot or Instant

Ingredients

• 2 1/2 lb Ground beef
• 1/2 large Onion (chopped)
• 8 cloves Garlic (minced)
• 2 15-oz can Diced tomatoes (with liquid)
• 1 6-oz can Tomato paste
• 1 4-oz can Green chiles (with liquid)
• 2 tbsp Worcestershire sauce
• 1/4 cup Chili powder
• 2 tbsp Cumin
• 1 tbsp Dried oregano
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1 medium Bay leaf (optional)
  

  Instructions

  Crock Pot slow cooker instructions

  1. In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
  2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
  3. Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
  4. Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

  Instant Pot pressure cooker instructions

  1. Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
  2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
  3. Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a cup of water or broth.) Place the bay leaf into the middle, if using.
  4. Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
  5. Wait for the natural release if you can, or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.

nstant Pot Lemon Chicken with Garlic

Ingredients

• 6-8 boneless chicken thighs skinless or with skin*
• sea salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red chili flakes optional or to taste
• 2 Tablespoons olive oil
• 3 Tablespoons butter (swap with olive oil for paleo)
• 1/2 small onion chopped
• 4 garlic cloves sliced or minced
• Juice of 1 lemon
• 2-4 teaspoons Italian seasoning (I actually usually use 1 - 1 1/2 tablespoon but feel free to adjust to your liking)
• zest of half a lemon
• 1/3 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW
• 2 Tablespoons heavy cream leave out for paleo
• Chopped fresh parsley and lemon slices for garnish if desired

Instructions

1. Season the chicken with salt, pepper, garlic powder, paprika, and chili flakes.

To cook in the Instant Pot:

1. Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO)
2. Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lemon zest, and chicken broth.
   Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEALING.
3. Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.It will take about 5-10 minutes to come to pressure and start counting down.
   When done, release the pressure after 2 minutes, then remove your Instant Pot lid.
4. Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in heavy cream (if using) into the Instant Pot. If you like your sauce thicker - you can thicken with a cornstarch slurry (if not low carb) or arrowroot starch slurry (or xanthan gum) by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water). Press off and turn Instant Pot to SAUTE function. Cook and allow the sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices, if desired.

To cook on the stove:

1. In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
2. Return pan back to heat and melt butter. Stir in onion and garlic. Add lemon juice to deglaze the pan and cook for 1 minute. Add Italian seasoning, lemon zest, and chicken broth. Stir in heavy cream [if you like your sauce thicker - you can thicken with a cornstarch slurry (if not low carb) or arrowroot starch slurry (or xanthan gum) by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water].
   Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices, if desired.

Keto Instant Pot Crack Chicken Recipe

Ingredients

• 2 slices bacon, chopped
• 2 lbs (910 g) boneless, skinless chicken breasts
• 2 (8 oz/227 g) blocks cream cheese
• ½ cup (120 ml) water
• 2 tablespoons apple cider vinegar
• 1 tablespoon dried chives
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried dill
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup (2 oz/57 g) shredded cheddar
• 1 scallion, green and white parts, thinly sliced

Instructions

1. Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the chopped bacon and cook until crispy. Transfer to a plate and set aside. Press “Cancel” to stop sautéing. (See Note.)
2. Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 15 minutes and then do a quick release.
3. Use tongs to transfer the chicken to a large plate, shred it with 2 forks, and return it back to the pot.
4. Stir in the cheddar cheese.
5. Top with the crispy bacon and scallion, and serve.

Low-Carb Buffalo Chicken Soup

Ingredients

Click on the underlined text below to buy ingredients!

• 1 tbsp Olive oil
• 1/2 large Onion (diced)
• 1/2 cup Celery (diced)
• 4 cloves Garlic (minced)
• 1 lb Shredded chicken (cooked)
• 4 cup Chicken bone broth (or any chicken broth)
• 3 tbsp Buffalo sauce (or 2 tbsp for less heat)
• 6 oz Cream cheese (at room temperature, cubed)
• 1/2 cup Half & half (or heavy cream)

Instructions

Instant Pot / Pressure Cooker Instructions

1. Press the Saute button on the Instant Pot. Add the oil, chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
2. Add garlic. Saute for about a minute, until fragrant. Press the Off button.
3. Add the shredded chicken, broth, and buffalo sauce.
4. Cover and seal the Instant Pot. Press the Soup button and adjust time to 5 minutes. After cooking is complete, let pressure release naturally for 5 minutes, then switch to quick release and open the lid.
5. Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)
6. Pour the mixture back into the Instant Pot. Add the half & half or heavy cream. Stir until smooth.

Crock Pot / Slow Cooker Instructions

1. Heat the oil in a pan over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
2. Add garlic. Saute for about a minute, until fragrant.
3. Place the shredded chicken, broth, and buffalo sauce to the slow cooker. Add all the ingredients from the pan and stir.
4. Cook for 3-4 hours on low.
5. Ladle about a cup of liquid (without chicken) from the edge of the slow cooker and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)
6. Pour the mixture back into the slow cooker. Add the half & half or heavy cream. Stir until smooth.

Egg Roll In a Bowl with Ginger Cream Sauce

Ingredients

For The Egg Roll In a Bowl

• 2 tbsp sesame oil (or coconut oil for AIP)
• 1/2 cup white onion, diced
• 1 cup carrots, shredded
• 6-7 cups green cabbage, shredded
• 1 lb ground pork
• 1 tbsp apple cider vinegar
• 3 tbsp coconut aminos
• 2-3 sprigs green onion, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper (omit for AIP)

For the sauce (optional)
1/4 cup coconut cream

• 1 tbsp coconut aminos
• 1 tsp apple cider vinegar
• 2 tsp fresh ginger, grated
• Pinch of sea salt

---

Instructions

1. In a large skillet, brown the pork on medium heat. Once cooked, set aside. Discard the fat.
2. Melt the oil on medium heat in a large skillet
3. Pour in the onion and sauté for 4-5 minutes or until translucent
4. Add in the carrots and sauté for 2-3 minutes
5. Slowly incorporate the cabbage while pouring in the apple cider vinegar, coconut aminos, and season with salt and pepper.
6. Stir for 4-5 minutes to allow the cabbage to cook down.
7. Add the pork and stir to combine.
8. Remove from heat and serve in a bowl (you should have enough for 3-4 bowls) topped with green onion.
9. For the optional sauce, combine all of the ingredients in a bowl and whisk together. Serve over the bowls.

Blackened Salmon with Avocado Salsa

ingredients

For the blackened salmon:

• 1 tablespoon oil
• 4 (6 ounce) pieces salmon
• 4 teaspoons cajun seasoning

For the avocado salsa:

• 2 avocado, diced
• 1/4 cup red onion, diced
• 1 jalapeno, finely diced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• salt to taste

For the avocado and cucumber salsa:

• 2 avocado, diced
• 1 cup cucumber, diced
• 1/4 cup green onion, diced
• 1 tablespoon parsley, chopped
• 1 tablespoon lemon juice
• salt to taste

directions

For the blackened salmon:

1. Heat the oil in a heavy bottom skillet over medium-high heat, add the salmon, seasoned with the cajun seasoning, and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side.

For the avocado salsa:

2. Mix everything and enjoy on the salmon!

For the avocado and cucumber salsa:

3. Mix everything and enjoy on the salmon!

Option: Use trout, tilapia or other fish instead of salmon.

 
Note: Serve the salmon with one of the avocado salsa or the avocado and cucumber salsa.

 

Save

The avocado and cucumber salsa!
 

Zucchini Chicken Alfredo

This Chicken Zucchini Noodle Alfredo is a delicious low-carb option to traditional pasta. Keto Friendly with the use of heavy cream or use my quinoa cream recipe for a lower fat alternative.

Course: Main Course

Cuisine: Healthy, Keto, Low Carb

Keyword: chicken alfredo with zucchini noodles, keto chicken alfredo, zucchini alfredo, zucchini chicken alfredo, zucchini noodle alfredo

Servings: 6

Ingredients

• 3 small zucchini cut lengthwise with a vegetable peeler or spiraled
• 1/2 teaspoon sea salt
• 1 tablespoon avocado oil
• 16 ounces boneless skinless chicken breasts or thighs
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup unsalted grass-fed butter
• 3/4 cup quinoa cream or organic heavy cream
• 1 teaspoon minced garlic
• 6 ounces Parmesan cheese
• 1/4 cup fresh chopped parsley

Instructions

1. Place sliced zucchini in a colander and place the colander over a bowl. Sprinkle with salt and allow to sit for at least 30 minutes.
2. Meanwhile, heat avocado oil to medium-high heat in a large skillet.
3. Place chicken on a plate and sprinkle on both sides with Italian seasoning, sea salt, and cayenne pepper. Add chicken to skillet, and cook over medium-high heat until cooked through, about 8 to 10 minutes per side. Remove from skillet.
4. Allow to cool and then chop.
5. Reduce heat to medium and add butter to the skillet and when it is melted scrape up the browned bits. 
6. Add heavy cream and bring to a boil, whisking constantly. Reduce heat to medium-low. 
7. Add garlic and Parmesan and cook until the Parmesan is melted. 
8. Stir in chopped chicken, zucchini noodles, and parsley and cook for 2 more minutes, until warmed through.

Recipe Notes

Variations for Zucchini Noddle Alfredo

• Instead of an Alfredo Sauce, toss the chicken and Zucchini Noodles with prepared pesto for a quick and easy meal.
• Instead of salting and warming the noodles, you can bake them. Spread on a baking sheet and bake for 15 minutes in a 250-degree oven.

Tips for Making Chicken Alfredo with Zucchini Noodles

• Don't skip salting the Zucchini Noodles - this helps to keep them crunchy when cooking. You may salt them up to a day ahead of time if you like.
• A reader suggested drying the zucchini noodles in a salad spinner. I tried it, and it works like a charm!
• If you don't have a spiralizer or are short on time, you can often find zucchini noodles in the produce section. Alternatively, you can also find them in the freezer section.
• I don't find that leftovers of this dish reheat well as the zucchini noodles get limp. I would saute the zucchini separately if you think you will have leftovers.

Cream Cheese Jalapeno Poppers with Bacon

Ingredients

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• 6 medium Jalapeno (sliced lengthwise and seeded)
• 1/4 cup Cheddar cheese (shredded)
• 3 oz Plain cream cheese (softened)
• 1/4 cup Green onions (chopped)
• 2 cloves Garlic (crushed or minced)
• 1 tbsp Fresh cilantro (minced)
• 1/4 cup Bacon bits (pre-cooked)

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
2. In a small bowl, stir/mash together the cream cheese, shredded cheddar cheese, green onions, cilantro, and garlic. (You can heat a bit if the cream cheese is too hard.) Fill the jalapeno halves with the mixture. Place onto the lined baking sheet.
3. Top each jalapeno popper with about a teaspoon of bacon bits, pressing lightly into the cream cheese filling.
4. Bake about 15 minutes, until the peppers are soft and the bacon on top is crispy.

Mini Cheese and Jalapeno Meatloaves

Makes 6 mini meatloaves

Ingredients  

• 300g ground beef
• 1 egg
• Salt & Pepper
• Cheddar Cheese (6 cubes and shredded)
• Tomato sauce / Ketchup
• Jalapeno’s

Directions

Preheat the oven to 180 degrees. In a bowl, mix together the beef, egg and salt & pepper. Divide the mixture into 6 portions. Using a spoon shape half of each portion to a muffin pan. Add a cube of cheese to the middle and cover with the meat remaining. Spread about half a teaspoon of ketchup on the top of each portion. Add a slice of jalapeno and some shredded cheese. Bake in the oven for 15 minutes.