Category: Quick

Turkey Day Prep: Keto Zinful Cran-Blueberries

SmoothandWholeZCB

A few years ago I created a cran-blueberry sauce that was bursting with flavor and incorporated my favorite thing: wine!  Since then I have tried to limit my sugar consumption and been eating a modified Keto diet, so this year I’ve adapted my recipe, by #CookingWithStevia, for the Keto crowd.  No matter what, I use a good Zinfandel.  The taste matters.  This year it’s a 2015 #TobinJames #FatBoyZinfandel

Keto Zinful Cran-Blueberry Sauce

  • 3/4 Cup Granulated Stevia – don’t use Truvia, it has an after taste when not cooked
  • 1 Cup Zinfandel Wine (Best you can afford – if you wouldn’t drink it, don’t cook with it)
  • 1 – 12 oz Package Ocean Spray Fresh Whole Cranberries
  • 1 Cup Frozen Blueberries
  • 1 Whole Cinnamon Stick
  • 1/4 tsp Nutmeg
  • 1/4 tsp Orange or Tangerine Zest

Bring Stevia, wine and cinnamon stick to a full rolling boil in a medium saucepan.

Add remaining ingredients and return to a full boil (cranberries will start to pop), stirring constantly.  Reduce heat to medium-low and simmer 15-20 minutes, stirring once or twice to make sure nothing sticks.  You may want to use a splatter shield to avoid splashing when cranberries pop.

Turn off heat and, if all cranberries didn’t pop fully, press with the back of a large spoon if desired.  I use my meat mallet and gently press down until all are popped.

Remove and discard cinnamon stick.  Cool slightly then move sauce to serving dish.  Refrigerate at least 2 hours and serve cold.  Sauce will thicken up as it cools.  Garnish with a few cranberries, blueberries and curls of zest.  To save time, and stove space, this can be made ahead and kept refrigerated in a tightly covered container.

*If you want it jellied:  Strain out the berry solids and skins by pressing them using a rubber spatula and fine mesh strainer before refrigerating.  To get the most of the strained pulp, I run it through my mini-chopper (or a food processor / blender) after the first pressing, then run that through the strainer again.  Sauce thickens as it cools and should be stored in a sealed container if not serving immediately (after the 2 hour chilling).

Nutrition Information: (Makes 3 Cups – Serving Size 2 TBLS)

  • 33  Calories
  • <1 g  Fat
  • 2.2 g Carbs
  • <1 g  Protein

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Instant Pot Spicy Tomato Bisque

TomatoBisque

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

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to:  recipes, food facts, nutritional information, photos and other things that make my mouth water. If so, visit my This Girl Loves To Eat community at:  https://www.facebook.com/ThisGirlLovesHerFood

Keto Asparagus Soup

creamofasparagus

While my market still has asparagus in the produce department, I’m making soup!  #ThisGirlLovesToEat

Quick & Easy Keto Asparagus Soup

  • 1 Sweet Yellow Onion, chopped
  • 1 TBLS Olive Oil
  • 2 Pounds Fresh Asparagus, chopped into 1″ pieces (discard ends)
  • 3 Cloves Garlic, minced
  • 3 Cups Low-Sodium Chicken Stock
  • 1 Cup Heavy Whipping Cream
  • 1 Cup Chopped Pancetta or Prosciutto, sautéed
  • 2 TBLS chopped chives
  • Freshly Gound Sea Salt & Black Pepper to taste

In a large dutch oven, over medium heat, saute onion and garlic in olive oil until onion becomes translucent.

Add the asparagus and chicken stock to the pot.  Cover and boil until the asparagus is tender, about 5 minutes.  Check for tenderness by stabbing with a fork.  Add the heavy cream to the pot and cook for an additional minute.  Season with salt & pepper.

Transfer the soup to your Vitamix, blender, or  food processor and process until smooth.  Make sure there are no chunks of asparagus.  You want a really smooth soup.

Divide soup between 6 bowls and garnish with the pancetta/prosciutto and chives.

30 Minute Beef Stroganoff

At the end of a long week, the last thing I want to do is spend hours cooking dinner. This beef stroganoff only takes 30 minutes to prepare and tastes like it’s been cooking all day. If you have the luxury of preparing this ahead of time and letting it sit for a few hours (or even just for one) you won’t believe how much richer it tastes! #ThisGirlLovesToEat

30 Minute Beef Stroganoff

  • 12 – 16 ounces Filet Mignon, butterflied, cut into 1/2 ” slices then 1/4-1/2″ chunks
  • 16 ounces Sliced Baby Bella Mushrooms
  • 2 Shallots, finely chopped
  • 1 Cup Beef Broth or Consommé
  • 1/2 Cup Sour Cream
  • 1/3 Cup Heavy Whipping Cream
  • 1 TBLS Dijon Mustard
  • 1/2 TBLS Worcestershire Sauce
  • 1+1/2 tsp Ground Nutmeg
  • 3 TBLS + 1 Stick (1/2 Cup) Butter
  • 1 TBLS Finely Ground Almond Flour or All-Purpose Flour
  • 2 tsp Dried or 2 TBLS Fresh Dill
  • Freshly Ground Sea Salt & Black Pepper
  • 12 ounce Package Extra Wide Egg Noodles
  • 1 TBLS Minced Chives

Boil the noodles according to package directions. Drain and return to pan. Add 1/2 cup (1 stick) butter to the noodles, toss to combine, cover and set aside.

Spray a skillet with olive oil spray and, over medium-high heat, quickly sear the meat on all sides (1-2 minutes) and remove from heat.

Melt the 3 TBLS butter in the same skillet. Add the shallots, about 1 tsp pepper, and mushrooms and sauté over low heat until mushrooms are soft & onions are golden brown. Stir in the flour and cook for about a minute.

Combine the mustard, sour cream, whipping cream, Worcestershire sauce, nutmeg, and dill, then stir in the beef broth until well combined. Add to the mushrooms & onions and cook over low heat, stirring occasionally, but don’t boil, for about 5 minutes. Add the meat and juices back to the sauce and cook just until the meat is warmed.

Pour the mixture over the buttered noodles and stir gently to combine. Serve topped with a dollop of sour cream (if desired) and chives.

Quick Portobello Chicken

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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

portobellochicken2Make 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

 

Keto Banana Muffin Tops

bananamufftopsGetting rear-ended by a #TextingTeenager in my Shiny Red Porsche has left me incredibly sore, unable to exercise, do most things with my hands, lift just about everything, go just about anywhere, and, worst of all for my followers, type my blog. 😦  Unfortunately, for my hard earned weight loss gains, it has allowed me to, once again, sit on my butt and eat. #ThisGirlLovesToEat

Thankfully I have good Keto recipes, a stand mixer to stir for me, and a good friend willing to fix my one fingered typing errors, so I’m kind of back.

Keto Banana Muffin Tops

  • 6 TBLS Egg Whites
  • 1 Whole Large Egg
  • 3 VERY Ripe Small to Medium Bananas
  • 1+1/2 Cups Bob’s Red Mill Paleo Baking Flour
  • 2 TBLS Butter Melted
  • 2 TBLS Truvia
  • 2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/4 Cup Macadamia Nuts, Walnuts or Pecans (if desired)

In medium bowl combine your baking flour, baking powder, and cinnamon.

In stand mixer combine your egg whites and truvia.  Beat on medium/high speed until stiff peaks form then turn off.

In a third bowl combine the whole egg, bananas, butter and nuts (if using).

Add the banana mixture to the dry mixture. Stir until well combined then fold in egg whites.

Spoon mixture into muffin top pan and bake at 350° F for 14 – 16 minutes or until bottoms are browned.  You can also line mini-muffin pans with parchment paper and bake for 18 – 23 minutes or until toothpick inserted in middle comes out clean.

Nutrition Information

  • 56  Calories
  • 1 g  Fat
  • 4.5 g Carbs
  • 3 g Protein

 

Mushroom Soup 3 Ways

There’s nothing else like a hearty mushroom soup to make my tummy super happy. #ThisGirlLovesToEat. Thankfully, mushroom soup is easy to make, and can be #KetoFriendly, as these three recipes, adapted from #RecipeIdeas, prove!

Basic Mushroom Soup 

Ingredients 

8 ounces of mushroom
3 chicken bouillon cubes
2 tbsp of onion (chopped)
4 cups of milk
½ tsp of salt
2 cups of boiling water
¼ tsp of pepper
3 tbsp of flour

Instructions

Put the mushrooms in a saucepan. Pour in the bouillon and water. Add the onion. Boil this and let it simmer for half an hour. Melt the butter in a separate saucepan. Stir in the flour and add the milk. Cook and stir this simple mushroom soup recipe mix until the sauce gets thick. Pour this in the mushrooms. Sprinkle some salt and pepper.

Mushroom Soup with Sausages 

Ingredients 

16 ounces of sausages (cut thin)
4 TBSP of flour (reduced to make this #KetoFriendly)
4 tbsp of butter
10 ounces of cheddar cheese (grated)
1 clove garlic (minced)
4 green onions (sliced)
16 ounces of mushrooms (sliced)
1 tbsp of vegetable oil
1/8 tsp pf ground black pepper
½ tsp of parsley
1 cup of heavy cream
½ tsp of onion tops

Instructions 

Begin by cooking the sausages at medium heat. Set the sausages on a plate. Toss the mushrooms in the pot where the sausages were cooked. Keep stirring until the mushrooms become tender. Toss in the garlic and onions.

Sauté this for a minute. Transfer this mushroom soup recipe mix in a bowl. Put butter in the pot. Add the flour and stir until the concoction turns bubbly. Add the broth and keep stirring. Toss in the cheese and heavy cream.

Pour the mushrooms and sausages in the pot. Add some pepper. Heat it. Serve with the parsley and some onions.

Mushroom Soup with Tomato Paste 

Ingredients 

4 cups of water
2 cans of condensed beef broth
1 bay leaf
1 clove garlic (chopped)
1 lb of mushrooms (fresh)
6 tbsp of butter
2 celery leaves
1 cup of onion (chopped)
4 sprigs celery
1 ½ cups of carrots (chopped)
2 cups of celery (chopped)
1/8 tsp of ground black pepper
4 tbsp of dry sherry
½ cup of sour cream

Instructions

Start this mushroom soup recipe by chopping the mushrooms and set them aside. Melt the butter (4 tbsp) in a saucepan. Throw in half the mushrooms. Sauté for 5 minutes. Place it in the cooker. Add the tomato paste, celery and broth.

Pour in the water and pepper. Add the celery and bay leaf. Cook for 4 hours. Take out the celery, bay leaf and parsley. Puree the mix in a blender.

Melt the butter in a skillet. Add the other half of the mushrooms and sauté for 5 minutes. Put this on the soup. Add sherry on top. Serve with the sour cream.

Chicken Bacon Ranch Meatballs

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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

Buttery Crackle Chicken Thighs

Today I found this great recipe for Buttery Crackle Chicken Thighs on #SweetCsDesigns.
Buttery Crackle Chicken Thighs are the most delicious, juicy, and super crunchy chicken thighs you’ll ever make!  #ThisGirlLovesToEat 

Buttery Crackle Chicken Thighs

  • 1.5 lbs chicken, medium-large bone-in chicken thighs, skin on
  • 2 tbsp butter, ghee/clarified
  • salt and pepper, to taste
  1. Lay chicken thighs out on a cutting board, and using sharp kitchen scissors, cut out bone from thigh.
  2. Remove bones (save them for chicken stock if you make your own!)
  3. Pound chicken flat and make sure they are very dry, pat with paper towel if needed.
  4. Generously salt and pepper meat side of chicken (don’t salt fat side, as it can easily burn).
  5. Heat a cast iron (or heavy) pan on high heat, so it is scorching hot (but not smoking).
  6. Reduce heat to medium-high.
  7. Add ghee/butter to pan, and let melt.
  8. Add chicken to pan, starting with the fat side down.
  9. Let fat crisp and chicken brown, about 7 minutes.
  10. Flip chicken and cook until 165 degrees internal temp – about 6 minutes.
  11. Let rest 2-5 minutes and pat off any excess butter softly with a paper towel.
  12. If desired, cut chicken into strips.

NUTRITION INFORMATION

Amount Per Serving

Calories277 Fat7g Cholesterol95mg Sodium113mg Protein21g

Dairy-Free Dole Whip

Extra special thanks to the guys at Epicurious.com for sharing this tasty treat on this extra-hot Sunday!  #ThisGirlLovesToEat

DOLE-WHIP--29062017

Homemade “Dole Whip”

  • 4 Cups Frozen Pineapple Chunks
  • 1 Cup Canned, Unsweetened, Coconut Milk
  • 1 Frozen Banana
  • Pinch of Kosher Salt
  • 4 Fresh Pineapple Wedges (optional)
  1. Process frozen pineapple, coconut milk, banana, and salt in a food processor (I used my Vitamix) until very smooth.
  2. Divide among glasses or cups and garnish with pineapple wedges, if using.

Nutrition Information (Serves 4)

  • 220  Calories
  • 12 g  Fat
  • 27 g Carbohydrates
  • 2 g    Protein