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.

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.