Categories
Dinner

Mulligatawny Soup

Ingredients:

  • ½ cup diced onion
  • 2 stalks chopped celery
  • 1 finely diced carrot
  • ¼ cup butter
  • 1 tsp xanthan gum
  • 1 ½ tsp curry powder
  • 4 cups chicken broth
  • ½ apple, diced
  • 1 cup cauliflower rice
  • 1 chopped skinless boneless chicken breast half
  • 1 pinch dried thyme
  • ½ cup heavy cream

Instructions:

Step 1

In a large soup pot, saute carrot, onion, and celery in butter. Add chicken broth and curry and bring to boil. Let simmer for 30 minutes before adding chicken, apple, cauliflower rice, and remaining seasonings. Simmer until apple pieces and cauliflower rice are tender, about 15-20 minutes. Stir in hot cream before serving.

Nutrition Facts
Servings: 6
Amount per serving
Calories 171
Total Fat 12.8g
Net Carbohydrates 5.1g
Protein 7.7g
Disclaimer: Nutrition is approximate.
Categories
Dinner Lunch

Mama’s Meatloaf

Ingredients:

meatloaf
  • 2/3 cups almond flour
  • 1 cup half & half
  • 3 lbs ground beef
  • 4 eggs
  • 1/2 cup diced onion
  • 1 stalk celery, diced
  • 2 tsp garlic
  • 2 tsp salt
  • 1/2 tsp pepper
picante sauce
  • 6 T erythritol
  • 1/2 cup no-sugar added ketchup
  • 1/2 tsp nutmeg
  • 2 tsp dry mustard
  • 1 tsp molasses

Instructions:

Preheat oven to 350 degrees. Grease three loaf pans and set aside. In a large bowl or mixer, mix together ground beef, almond flour, half and half, eggs, onion, celery, garlic, salt, and pepper. Shape three loaves and place into prepared pans. Make the picante sauce, by whisking together all ingredients until smooth. Spread sauce evenly over uncooked loaves. Bake for 45-60 minutes, or until the internal temperature of the meatloaf reaches 160 degrees.

Nutrition Facts
Servings: 12
Amount per serving
Calories 269
Total Fat 16g
Total Carbohydrate 4.2g
Protein 25.3g
Disclaimer: Nutrition is approximate.

Categories
Dinner

Big Mac Sauce

Ingredients:

  • 1 cup mayonnaise
  • 1 tsp paprika
  • 2 T mustard
  • 1 T vinegar
  • 1/4 tsp onion powder

Instructions:

Add mayonnaise, mustard, and vinegar to small bowl and whisk until combined. Mix in paprika and onion powder. Drizzle sauce over cheeseburgers or use as a salad dressing.

Nutrition Facts
Servings: 6
Amount per serving
Calories 259
Total Fat 27.8g
Net Carbohydrates 1g
Protein 1g
Disclaimer: Nutrition is approximate.
Categories
Dinner Lunch

Crustless Quiche (Instant Pot)

Adapted from The Fanny Farmer Cookbook’s “Cheese and Bacon Quiche.”

Ingredients:

  • 4 eggs
  • 1 1/2 heavy whipping cream
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • Pinch of cayenne pepper
  • 1 3/4 grated Swiss cheese
  • Optional mix-ins: bacon, spinach, onions, bell pepper, etc.

Instructions:

Prepare in Instant Pot safe baking dish with butter. I use an 8 inch (7 cup capacity) Pyrex dish. Add eggs and heavy whipping cream to food processor, and process until well blended. Add remaining ingredients and pulse about 5 times, lightly blending the ingredients but not pulverizing them. Pour into prepared dish. Cover quiche with a paper towel followed by foil. Fill Instant Pot with minimum water requirement for your Instant Pot. Place quiche on trivet and lower into Instant Pot. Close the Instant Pot lid, making sure the steam release valve is NOT on. Cook at high pressure for 30 minutes (also allowing time for the pressure to build) then use the Quick Release method described in your Instant Pot manual. Carefully remove the quiche using hot pads and the trivet handle. Let cool slightly, cut into six pieces, and serve.

Disclaimer: Nutrition is approximate.

Categories
Dinner

White Chicken Enchiladas

Adapted from The Pioneer Woman’s “White Chicken Enchiladas”

  • 10 Mama Lupe’s Low-Carb Tortillas
  • 2-1/2 cups shredded cooked chicken
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 onion minced
  • 1 fresh jalapeño, seeded and minced
  • 3 whole 4 oz cans diced green chilies, drained
  • 1 teaspoon paprika
  • 1/2 cup heavy cream
  • 2 TBSP butter
  • 8 oz. cream cheese
  • 1 tsp xanthan gum
  • 3 cups shredded monterey jack cheese
  • 1/4 tsp pepper
  • Optional garnish: low-carb salsa, sour cream, cilantro (not included in nutritional facts below)

Instructions

To make filling, mince onions and jalapeno in food processor or Ninja chopper and and saute with 2 cans green chillis for a few minutes, just until onion begins to brown. Add chicken, 1/2 cup chicken broth, cream, and paprika. Bring mixture to a light boil, stiring constantly, and remove from heat. To make sauce, melt butter and cream cheese in a medium saucepan, whisking constantly. Once softened, whisk in 1 1/2 cups chicken broth. Add remaining chilies and 1 1/2 cups grated cheese. Stir until cheese is melted and then whisk in pepper and xanthan gum. Fill each low-carb tortilla with 1/3 cup filling, roll, and place in a casserole dish (9×13 inch). Cover with sauce and top with remaining cheese. Bake at 350°F for 30 minutes. If desired top with 1 tablespoon salsa, cilantro leaves, and sour cream.

Nutrition Facts
Servings: 10
Amount per serving
Calories 382
Total Fat 28.4g
Net Carbohydrates 6.2g
Protein 24.7g
Disclaimer: Nutrition is approximate.