Slow cooker meatballs and tortellini

This is an easy set it and forget it meal that tastes like you spent the afternoon in the kitchen. It was the perfect meal while watching football last weekend. 

INGREDIENTS

26 ounce bag of frozen meatballs

30 ounce jar of marinara 

4 cups of beef broth

1 tbsp. garlic powder

1 tbsp. Italian seasoning

salt & pepper 

1 -2 bags tortellini (fresh or frozen)

Add all ingredients to the crockpot except the tortellini and mix together. Cook on low for 4 hours. About an hour before you want to eat, add the tortellini and stir. Cook on low for another hour. 

Sprinkle with parmesan cheese before serving. We paired this with a 5 cheese Texas toast and side salad. It was delicious and so filling! I couldn't even clean my plate. 

Monster cookie energy balls

If you like monster cookies, and who doesn’t, this is a great no bake snack that will satisfy your sweet tooth.

INGREDIENTS

2 ½ cups quick oats

1 cup creamy peanut butter

1/2 cup honey

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

1/2 cup mini m&m's

DIRECTIONS

Combine oats, peanut butter, honey, chocolate chips and vanilla in a mixing bowl. Use a wooden spoon or a handheld mixer to combine. Add the mini m&ms and stir in.

Shape into one-inch balls and refrigerate for 30 minutes. This recipe will make about 36 balls. Store in a covered container in the fridge.

Notes: Resist the urge to add extra chocolate chips or m&ms. It will make these crumbly.

Zesty queso chicken soup – keto

Why do I love soup so much? Not just because they are warm and delicious! Many of them are a dump and go recipe. I had a busy day at work so I threw this in the crockpot yesterday afternoon. Only thing that took a minute was to shred the chicken and dump it back in. Literally, took me a minute. Does it get any easier than that? No browning meat. No dirtying a bunch of dishes. Just a creamy soup with great flavor and a little kick. Well, the way I made it anyway. But I love the spicy stuff. This is a keto recipe but can easily be altered.

INGREDIENTS

2 large boneless skinless chicken breast halves

2 tablespoons taco seasoning

14 ounces petite diced tomatoes not drained

2 10 oz cans of rotel

1/4 teaspoon kosher salt

2 cups chicken broth

8 ounces cream cheese softened

Optional:

2 cups baby spinach

1 tbsp diced jalapeno

 

Optional toppings:

Avocado

Monterrey or Colby jack cheese

Jalapenos

Dash of hot sauce

 

Non keto add ons:

Black beans

Corn

Tortilla strips on top

Notes: The original recipe called for 28 oz of diced tomatoes and 1 cup salsa verde or green salsa. I opted for the combination of diced tomatoes and rotel above because that’s what I had on hand. I also added 2 cups of spinach because I need more greens. I’m allergic to avocado so that’s a no go for me but I did top it with a pinch of shredded Colby jack.

DIRECTIONS

Instapot:

Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, and green salsa in Instant Pot. Set to manual mode and cook for 10 minutes at high pressure. Allow pressure to release naturally (about 15 minutes), remove and shred the chicken. Set aside. Stir softened cream cheese into the soup in the pot and whisk until fully melted. Return chicken to the soup and serve with diced avocado and monterrey jack cheese.

Slow Cooker:

Place all ingredients except cream cheese in the slow cooker and cook on low for 6 hours or until the chicken is tender and shreds easily. Add cream cheese and stir until melted.

Zuppa Toscana Soup – low carb

Everyone knows about Olive Garden’s famous endless soup, salad and breadsticks. I for one, am a huge fan of their Zuppa Toscana soup. I’m not, however, a fan of the calories and carbs associated with the soup. Not to mention the basket of breadsticks I would want to consume if I was at OG. So I tried my hand at a keto friendly zuppa. And I have to tell you, I didn’t miss the potatoes at all. Cauliflower really is a low carb chameleon and I’m glad that I like it.

INGREDIENTS

1 lb. mild Italian Sausage

4 slices thick-cut bacon (chopped)

32 oz beef bone broth (I couldn’t find beef bone so I used beef broth)

1 small onion, diced

3 cloves fresh garlic, minced

1 head fresh cauliflower, diced or one bag of frozen florets

½ cup heavy whipping cream

2 cups fresh spinach or kale (I used spinach)

salt and pepper, optional

crushed red pepper flakes, optional

shredded parmesan cheese for garnish, optional

DIRECTIONS

Brown your sausage and chopped up bacon together in a large soup pot. Once your meat is cooked, drain the grease and add beef broth, onions, garlic, and cauliflower. Cover and cook on medium heat for about 15 minutes, until the cauliflower is tender. I used a potato masher to break up the chunks of the cauliflower at this point.

Once the cauliflower is softened, add in heavy cream and spinach. Cook for about 5 minutes, until spinach or kale is soft. Add salt, pepper and some crushed red pepper flakes to taste. Serve with a sprinkle of parmesan cheese.

Jalapeno popper chicken – keto

I’m always looking for ways to jazz up chicken breasts and this was the perfect recipe! Don’t be scared by the jalapenos. This isn’t a spicy dish. I would probably add another jalapeno for more kick next time I make it because I like the heat. If you need a quick dinner that’s easy to throw together, I highly recommend this creamy and delicious meal.

INGREDIENTS

4 slices bacon chopped

4 boneless, skinless chicken breasts (could do thighs also)

Salt, pepper and garlic powder

4 ounces cream cheese softened

3 to 4 tablespoon heavy whipping cream

1 heaping tbsp of minced garlic or 2 cloves, minced

2 small jalapeno peppers - de-seeded and minced

2 cups shredded cheddar cheese

DIRECTIONS

Preheat the oven to 375F. In a large skillet over medium, cook the chopped bacon until crisp.

Cube your chicken breasts and sprinkle with salt, pepper and a dash of garlic powder. Add the chicken to the skillet and cook until browned, about 3 to 4 minutes per side. Remove chicken and place in the bottom of a sprayed baking dish.

In a medium bowl, whisk together the cream cheese, whipping cream, and garlic. Spread over the chicken in the dish.

Sprinkle with the jalapeno and cheddar cheese, then sprinkle with the chopped bacon. Bake about 20 minutes, until the cheese is melted and the chicken is cooked through.

 

One pot chicken thighs and creamed spinach dip - Keto

This recipe is OMG to die for. I made it last night and I can’t wait to warm up some leftovers again for dinner. The frying of the chicken is a little messy so I may try it in the air fryer next time but I love the crispiness of the chicken in the pan. The creamy spinach (aka spinach dip) is so delicious I could just eat that as a dip with crackers or tortilla chips. This is hands down one of my favorite recipes I’ve made this year. The picture doesn't do it justice at all. 

INGREDIENTS

2 tablespoons oil

Seasonings: salt, pepper, paprika, garlic and onion powder

5-6 bone in, skin on chicken thighs

8 ounce package cream cheese

1/2 cup mayonnaise

1/2 cup sour cream

2 large handfuls of fresh spinach

1/2 cup shredded parmesan cheese

1/2 cup shredded asiago cheese

1 can mild Rotel

 

DIRECTIONS

Add oil to a large skillet over medium-high heat. Season both sides of the chicken thighs with salt, pepper, paprika, garlic and onion powder.  Add the chicken thighs to the skillet skin side down, and cover with a splatter guard, if desired.

When the chicken skin is crispy and releases from the pan (about 15 minutes), flip them to the other side. Let cook until an internal temperature thermometer reads 165F.  Remove from pan onto a plate and set aside.  Pour out any grease that is left in the pan.

In the same skillet add the cream cheese, mayonnaise, sour cream, and stir to combine. Add the spinach. Once this mixture is getting melty, add the can of rotel and parmesan/asiago cheese blend. Stir until creamy. 

Notes:

The original recipe called for 12 oz frozen chopped spinach, but I used fresh baby spinach. It also said 1 cup of parmesan, but I mixed it up with the asiago. If you’re not a chicken on the bone person use chicken breasts or tenderloin strips. You won’t have the crisp skin but it will still be a magical combination.

Stuffed Italian Sausage Bake

This recipe was insanely simple and delicious. I saw it on a low carb site and instantly wanted to try it. I am so glad I did. It was yummy Italian goodness. You could definitely serve this with a side of pasta or on a toasted roll for a sub sandwich too.

INGREDIENTS

1 pack of sweet Italian sausage links

5 string cheese

Marinara or crushed tomatoes (I used a large can of crushed tomatoes)

Mozzarella

Optional: spinach and one mini sweet bell pepper

 

DIRECTIONS

Preheat oven to 400°F. Spray an 8 x10 pan with nonstick spray.

Use kitchen scissors or a knife to cut a slit down the middle of the sausages. Do not cut all the way through and do not remove the casing. Lay a mozzarella stick inside each sausage and press it back into its shape.

Pour a small layer of marinara on the bottom of the pan. Put the sausages casing side down. Top with some baby spinach and diced sweet bell pepper, then the rest of the marinara sauce. I sprinkled with Italian seasoning, garlic powder, crushed red pepper, then a bit of mozzarella over the top. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for 10 more minutes or until the top layer of cheese is melted.

Note: You don’t have to do the spinach. I just thought it would be fun. Could probably throw some mushrooms, onions or other veggies in too if you wanted.