I bought some organic tomatoes on the vine and a pint of grape tomatoes that I hadn’t finished but didn’t want to go to waste. Tomato soup is my favorite, but the canned variety is SO full of carbs…enter the #InstantPot and, 20 minutes later, viola #LowCarbTomatoBisque!
Spicy Tomato Bisque
- 2 TBLS Olive Oil
- 1/2 Cup Chopped Onion (1 Small to Medium Onion)
- 3 Ribs Celery, Chopped (About 3/4 Cup)
- 2 Medium Carrots, Peeled & Cut into 1/2″ Slices
- 3 Cloves Garlic, Peeled
- 4-6 Medium Tomatoes, Quartered (I used 4 + 2/3 Pint of Grape Tomatoes)
- 1/2 TBLS Dried Oregano
- 1/2 TBLS Dried Parsley
- 1/2 TBLS Dried Basil
- 1 – 10.5 oz Can Beef Consommé (or Vegetable Broth for Vegetarian) + 1/2 Can Water
- Dried Red Pepper Flakes (if desired)
- 1/2 Cup Heavy Cream
- Salt & Pepper to taste
- Grated Parmesan Cheese (if desired)
Set the Instant Pot to saute mode and add the oil to warm. Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for about 3 minutes.
Add Consommé/Broth and red pepper if using. Mix well. Close the Instant Pot with pressure valve to sealing and set to cook for 9 minutes.
When cycle is complete, set valve to quick release, open the Instant Pot, and puree the soup using an immersion blender. I prefer mine a little bit chunky.
Set the Instant Pot to Saute mode. Stir in cream and adjust spices with salt & pepper as needed. Ladle into bowls, and sprinkle with grated Parmesan cheese if desired.
Nutrition Information: Serves 6
- 152.5 Calories
- 13g Fat
- 6.5 g Carbs
- 2 g Protein
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When you follow a Keto, Whole Food, or Paleo diet, weeknight dinners can easily derail your progress if you don’t keep an arsenal of quick and easy recipes on hand. This recipe is both. #ThisGirlLovesToEat
Quick & Easy Cheesy Portobello Chicken
- 9 ounces Frozen Tyson Grilled & Ready Fully Cooked, Diced Chicken Breast (Thawed)
- 1/4 Cup Olive Oil
- 1/4 Cup Finely Chopped Onion
- 2 Cloves Garlic, Thinly Sliced
- 4 ounces Sliced Portobello Mushroom
- 1/4 Cup Shredded Parmesan Cheese
- 3 Slices bacon, cooked & crumbled
- 1/2 Cup White Wine
- 1/2 tsp Dried Tarragon
- Freshly Ground Salt & Pepper to taste
- 1/2 Cup Shredded Mozzarella Cheese
Preheat oven to 425° F and grease a 4 cup baking dish with butter.
Heat oil in a medium skillet. Add onion, garlic, salt and pepper and sauté for 5 minutes, or until onion is translucent. Add the chicken, Parmesan, tarragon, bacon, and mushrooms to the skillet. Cover and cook for 5 minutes. Stir in the wine and simmer for another 5 minutes.
Transfer to the greased baking dish and top with the shredded mozzarella cheese. Put (uncovered) into the oven and bake for 10-12 minutes, or until cheese is bubbling and beginning to brown. I served this over a bed of mashed cauliflower for a perfect #KetoMeal
Make Ahead Tip: If you are making this dish ahead, put into the buttered baking dish and cover/refrigerate. When ready to put in the oven, throw the dish in the microwave for about 3 minutes, at 50% power, to take the chill off, then top with the cheese and bake as directed.
Nutrition Information (Serves 3)
- 447 Calories
- 39 g Fat
- 4 g Carbohydrates
- 27 g Protein
Ground chicken breast is one of my favorite ways to build a base for a #Keto meal! It’s so versatile, mixes well with most of my favorite ingredients, and is easy to meal prep for the week ahead, that it’s become my go-to for creating new #KetoRecipes. This recipe for #ChickenBaconRanchMeatballs is fun because you can eat them all alone or pop them on a skewer between a piece of lettuce and 1/2 a plum or cherry tomato and drizzle with some ranch dressing for a fun lunch, light dinner, or appetizer. #ThisGirlLovesToEat
Chicken Bacon Ranch Meatballs
- 2 Pounds Ground Chicken Breast
- 4 Pieces Thick Cut Bacon
- 3 Pieces Thick Cut Peppered Bacon
- 1 Large Egg
- 2 Cups Fresh Baby Spinach
- 4 TBLS Ranch Dressing
- 1/2 Cup Panko
- Olive Oil Spray
- Lettuce or Arugula (if desired)
- Cherry or Plum Tomatoes (if desired)
- More Ranch for drizzling
Spray 2 mini muffin pans (24 holes) lightly with olive oil spray or prepare 2 cookies sheets by lining with foil and spraying the foil lightly with the olive oil spray, then set aside. Preheat oven to 350° F.
Cut the bacon into 1/4″ to 1/2″ chunks and cook in a skillet over medium heat until browned. Remove bacon to paper towels to cool. Remove the bacon grease from the pan and quickly wilt the spinach in the same pan. Put the cooled bacon and spinach into your chopper or vitamix mini cup and pulse until bacon is chopped into small bits & spinach is roughly chopped.
Using your hands (I wear disposable gloves), combine the ground chicken breast, bacon, spinach, egg, 4 TBLS of Ranch Dressing, and Panko in a medium bowl until well mixed. Form the mixture into about 40 2″ balls and pot into either the mini muffin pan or space out on the baking sheets. Lightly spray the tops of the meatballs with the olive oil spray.
Bake in 350° F oven for 18 – 22 minutes, or until the meatballs register 165° F on your meat thermometer.
Remove the balls from the pans and lay on a paper towel lined plate to soak up any excess olive oil spray. Serve with ranch dressing on a bed of lettuce and plum or red tomatoes or thread lettuce, meatball and tomato on a small skewer then drizzle with ranch dressing. #ThisGirlLovesToEat
The white stuff on salmon is called albumin. Albumin is a protein that exists in the fish in liquid form when it’s raw that coagulates and becomes semi-solid when you subject the salmon to heat when cooking. As the meat cooks, the coagulated albumin gets squeezed out and becomes a white coating.
The more aggressively you cook your salmon the more albumin will appear on its surface.
Think of what happens when you wring out a wet towel. The water inside the fibers of the cloth is pushed out as you squeeze the fibers closer together. The same principle applies to salmon. As salmon cooks, the flesh contracts, pushing out albumin to the fillet’s surface. The higher the heat, the more quickly the flesh contracts, and the more albumin becomes visible.
To have as little albumin as possible visible on your finished dish, follow these guidelines:
- Cook your salmon at a lower temperature for a longer amount of time. It’s gentler on the fillet, resulting in a super-tender piece of fish with less nasty white stuff.
- If you are searing salmon (and fish in general), always do so with the skin side down. The skin acts as a protective barrier between the fish and the hot metal pan. **TIP: Even if you plan on taking the skin off, cook your fish skin-side down for 90% of the way, turn off the heat, and then flip the fish so the skinless side cooks on the pan’s residual heat.
- Don’t overcook your salmon. You want it medium to medium-rare in the center, still a bit translucent. Overcooking salmon is the easiest way to get albumin everywhere. **TIP: When you can push on the top of your salmon with a fork, and the the layers of flesh separate easily and seem moist, your fish is finished cooking.
Thanks to my friends at Epicurious for the cooking tips! #ThisGirlLovesToEat
When I’m prepping for meals there is nothing that brings me more inspiration than chicken thighs. There are so many ways to dress them up and keep them from being boring and they don’t take forever to cook! #ThisGirlLovesToEat
Spinach Stuffed Chicken Thighs
- 6 Bone-in, Skin-on Chicken Thighs (about 8 oz each)
- 3 Cups Fresh Baby Spinach
- 1 TBLS Olive Oil
- 2 tsp Dried Basil
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Freshly Ground Sea Salt
- 1/2 tsp Freshly Ground Black Pepper
- Olive Oil Cooking Spray
Preheat oven to 375° F and spray the bottom of a 13 x 9 Pyrex Baking Dish with Olive Oil Spray. Mix together your spices in a small bowl.
Toss Spinach with 1 TBLS Olive Oil and 2 tsp of your dried spice mix in a medium bowl.
Sprinkle each thigh with some of the spice mix and massage into both top and bottom. Leave about 1 tsp of spice mix to sprinkle over tops at the end.
Gently lift the skin away from the meat and make a pocket for the spinach leaves. Stuff each thigh with the spinach leaves until equally distributed.
Place the thighs in the baking dish and spray tops lightly with olive oil spray. Sprinkle remaining tsp spice mix over thighs and put into preheated oven. Bake for 30 minutes.
After 30 minutes divide the Parmesan cheese evenly between the breasts and put back into the oven until cheese is melted and begins to brown, about 15 minutes more.
Nutrition Information (Serving Size 1 Thigh)
- 306 Calories
- 22 g Fat
- 1 g Carbs
- 24 g Protein
My favorite thing about chicken is the many different ways it can be served and the many different flavors that can be combined with it to keep it from being boring when you eat a lot of it, like I do.
This dish is perfect for anyone who follows the Keto or Paleo diet, you make it in your air fryer and it’s super quick & easy! #ThisGirlLovesToEat
Cilantro Lime Chicken Thighs
- 6 Bone-in, Skin-on Chicken Thighs (About 1+1/2 pounds)
- 1 tsp Baking Powder
- 1 tsp Garlic Powder
- 4 tsp Chili Powder
- 2 tsp Cumin
- 2 Medium Limes (Cut 1 in 1/2 & 1 in qtrs)
- 1/2 Cup Chopped Fresh Cilantro
- Olive Oil Spray
Pat your chicken thighs as dry as possible with paper towels, then sprinkle all over with the baking powder.
Mix together your spices in a small bowl. Sprinkle your spice mixture evenly between your chicken thighs. Make sure to gently lift the skin away from the meat (without removing entirely) and massage some spices into the meat below the skin as well as into the skin. Put a few leaves of cilantro beneath the skin if desired.
Cut one of your limes in half and squeeze the juice over the thighs. Lightly spray the basket of your air fryer with olive oil spray then place the thighs, skin side up, in the basket. Give the skin side of your thighs a light spray with your olive oil spray, set your temperature to 380° F, and cook for 25 to 30 minutes. Turn the thighs over 1/2 way through your cooking time to assure even browning.
When thighs reach 165° to 180° F remove them and serve with wedges of lime & sprinkled with the fresh cilantro.
- 435 Calories
- 29 g Fat
- .5 g Carbs
- 32 g Protein