Slow-cooker chipotle chicken stew

Slow-Cooker Chipotle Chicken Stew

  • Servings: 4
  • Difficulty: Easy
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Flavorful and easy to make


Ingredients

  • 1 1/4 pounds skinless, boneless chicken thighs, cut into 2″ pieces
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper
  • 1 onion, chopped
  • 1 15 ounce can diced fire-roasted tomatoes with green chiles
  • 1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can
  • 1/2 teaspoon dried oregano
  • 1 cup frozen corn (if keto leave this out)
  • 1/4 cup crumbled Cotija cheese
  • 1 avocado, diced
  • 1/2 cup fresh cilantro, torn

Directions

  1. Put the chicken in a 6 to 8 quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and few grinds of pepper.
  2. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours.
  3. Add the corn and stir until warmed through.
  4. Serve with toppings such as cheese, avocado and cilantro and warm keto tortillas.

Broccoli Cheese baked bites

Broccoli Cheese Baked Bites

  • Servings: 24
  • Difficulty: Easy
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Cheesey Baked Broccoli - oh so tasty.


Ingredients

  • 2 cups broccoli florets
  • 2 eggs
  • 1 cup cheddar cheese, grated
  • 1/2 cup spinach
  • 1/4 cup diced onions
  • 1/4 cup parmesan cheese, grated
  • 1/3 cup sour cream
  • 1 lemon zest

Directions

  1. Preheat the oven to 180F.
  2. Place broccoli in a microwave safe bowl with 1/4 cup of water. Microwave for 3 minutes on high or until broccoli is tender.
  3. Chop broccoli florets into small pieces and place in a large bowl. Add all other ingredients and mix well until thoroughly combined.
  4. Using a small cupcake pan with paper liners, pour in the mixture.
  5. Bake for 15-20 minutes until puffed and browned.
  6. Cool for 10 minutes.

keto swedish meatballs

Keto Swedish Meatballs

  • Servings: 6
  • Difficulty: Easy
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These gluten free and keto Swedish meatballs are a terrific spinoff of a traditional family recipe. Think juicy and incredibly flavorful meatballs, bathed in a creamy and luscious gravy! Serve with green beans and mashed cauliflower!


Ingredients

  • 4 tablespoons grass-fed butter divided
  • 1 medium white onion finely chopped
  • 1 pound ground beef (chuck works great)
  • 1/4 cup almond flour or crushed pork rinds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon garlic powder
  • 1 egg slightly beaten
  • 1/2 cup heavy cream divided
  • extra virgin olive oil for cooking
  • 2 cups beef broth to taste
  • 1 teaspoon Dijon mustard
  • 1/2-1 teaspoon arrowroot powder (or xanthan gum)

Directions

  1. Melt a tablespoon of butter in a skillet or pan over medium heat. Add the onion, a pinch of salt, and saute until it just begins to caramelize (6-8 minutes). Remove from heat and set aside to cool.
  2. Add the ground meat, almond flour (or pork rind panko), salt, spices, cooked onion, egg and 2 tablespoons of heavy cream to a large bowl. Mix everything thoroughly together using your hands and form into rounds (either 20 small-ish ones or 14 large).
  3. Heat up a touch of olive oil in your skillet over medium heat and cook the meatballs until brown all over and cooked through. You’ll want to turn them around a few times so they cook evenly. Transfer to a plate and cover with foil while you make the sauce.
  4. Add the remaining butter to the skillet and cook until it begins to brown (don’t clean the meatball remnants as they add the flavor to the sauce!) Add in the broth, remaining heavy cream and mustard to deglaze the pan. Allow to simmer for a couple minutes and make a slurry out of your thickener of choice (i.e. mix it with a couple tablespoons of cold water prior to adding it to avoid clumping). Continue to simmer until the sauce just begins to thicken and taste for seasoning.
  5. Add the meatballs back into the skillet, simmer for a couple more minutes and serve right away (think over a bed of mashed cauliflower).
Recipe Courtesy of gnom-gnom.com

keto king ranch chicken soup

Keto King Ranch Chicken Soup

  • Servings: 8
  • Difficulty: Easy
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This cheesy keto chicken soup is so thick and cream. All the best flavors from King Ranch Chicken in a hearty slow cooker soup recipe.


Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 cup diced tomatoes
  • 1 large jalapeno, diced (I left this out)
  • 1/4 cup butter
  • 3 gloves garlic minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/4 – 1/2 teaspoon xantham gum (optional thickens soup)
  • 2 cups cheddar or colby jack, shredded
  • 4 ounces cream cheese, cut into chunks

Directions

  1. Add the chicken, tomatoes, and jalapenos to a 5 or 6 quart slow cooker.
  2. In a large saucepan, melt the butter over medium heat. Once melted, add the garlic and saute until fragrant, about 30 seconds. Add the chili powder and cumin and cook another minute. Stir in all the chicken broth and bring to a boil.
  3. Remove from heat and stir in the salt and pepper, and the xantham gum if using to thicken the sauce. Pour over the chicken in slow cooker.
  4. Set the slow cooker to high for 3 hours or low for 6 hours.
  5. When the time is up, remove the chicken to a plate. Add the shredded cheese and the cream cheese to the slow cooker and replace the lid. Let melt 10 minutes, then use an immersion blender to blend everything together.
  6. Shred the chicken with two forks and stir back into the soup. Serve hot with chopped tomatoes, cilantro, and additional cheese if desired.

Recipe Courtesy of alldayIdreamaboutfood.com

low carb & keto tortilla chips

Low Carb & Keto Tortilla Chips

  • Servings: 8 tortillas
  • Difficulty: Easy
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Expect deliciously crisp results in every bite.


Ingredients

    For the tortilla dough:
  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/8 – 1/4 teaspoon kosher salt depending on whether sweet or savory
  • 2 teaspoons apple cider vinegar
  • 1 egg lightly beaten
  • 3 teaspoons water
  • For cooking

  • lard or frying oil of choice
  • avocado oil for bushing (if baked)
  • For the ‘Dorito’ dust (optional)

  • 1 tablespoon nutritional yeast
  • 1 tablespoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4-1/2 teaspoon chipotle powder to taste
  • 1/4-1/2 teaspoon kosher salt to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1/8 teaspoon ground cumin

Directions

    For the tortilla dough
  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
  2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
  3. Wrap doug in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 2 days in the fridge.)
  4. Break the dough into eight 1″ to 1-1/2″ balls. Roll out between two sheets of parchment or waxed paper using a tortilla press (suggested) or with a rolling pin. For your reference, each tortilla should weigh 26g uncooked.
  5. UPDATE: Based on a reader’s feedback, we now know that your chips won’t puff up unless the tortillas are THIN enough! So you absolutely must get 8 5″ tortillas out of one batch. If using a tortilla press, keep pressing down and rotating the tortilla around to get even thickness. They are a bit harder than regular tortillas, so they might take anywhere from 3-6 tries (depending on how much muscle you’ve got!)
  6. Cut tortillas into 8 triangles and set aside.
  7. Preheat oven to 350F.
  8. Place uncooked tortilla dough triangles in a parchment lined baking tray. Bake for 13-15 minutes, flipping half way through, until golden brown and hardened. The tortilla chips will continue to crisp up while cooling.
  9. If adding a topping, you’ll need to brush them with avocado oil, in order for it to stick.
  10. For the ‘Dorito’ dust (optional)

  11. Mix all ingredients in a ziplock bag, or run them through a high speed blender to fully mix and finely grind. Once your tortilla chips are done cooking, add them into the ziplock bag with the spices and mix until thoroughly coated. Allow them to cool completely, so they crisp up fully.
Recipe Courtesy of gnom-gnom.com

zucchini parmesan crisps

Zucchini Parmesan Crisps

  • Servings: 4 servings
  • Difficulty: Easy
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Another great way to eat Zucchini.


Ingredients

  • cooking spray
  • 2 medium zucchini (about 1 pound total)
  • 1 tablespoon avocado oil
  • 1/4 cup freshly grated Parmesan (3/4 ounce)
  • 1/4 cup plain pork rinds crushed
  • 1/8 teaspoon salt
  • Pepper to taste

Directions

  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Slice the zucchini into 1/4″ thick rounds. Ina medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, pork rinds, salt and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to to stick, and place in a single layer on the prepared baking sheet.
  3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.