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Ingredients 1.5 Cup Chicken, breast meat,cut into small pieces 1 tsp Sesame Oil 1/4 tsp Baking Soda 1 tsp Black Pepper Powder 1 Tbsp Sauce Mix 1/2 Tbsp Cornstarch For Cashew Chicken Sauce: 1/4 Cup Unsalted Chicken Stock 1.5 Tbsp Low Sodium Soy Sauce 1 tsp Sugar 1 Tbsp Rice Vinegar 1 Tbsp Hoisin Sauce 1 tsp Sriracha 1 Tbsp Oyster Sauce A dash of Black Pepper Powder 1 Tbsp Tomato Ketchup 1 tsp Chili Garlic Sauce Additional: 1 Tbsp Sesame Oil 1 Tbsp Vegetable Oil 1 tsp Ginger,grated 1 Tbsp Garlic,grated 1 Small White Onion,chopped 3/4 Cup Unsalted Cashews Roasted Whole 2 Tbsp Chopped Spring Onion,green Sesame Seeds Get Ingredients Powered by Chicory Instructions In a bowl add the ingredients mentioned for sauce mix. Mix well everything and keep aside. In another bowl,add the chicken pieces,clean. Add the ingredients mentioned and mix well and keep aside. Heat a pan/skillet/wok,add the sesame oil and vegetable oil. When its hot,add the ch

The BEST chicken soup you'll ever eat is the best homemade nourishing healthy soup when you're feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. BEST SOUP EVER! Ingredients 1 tablespoon avocado oil or olive oil 6 cloves of garlic, minced 1 yellow onion, diced 2 large carrots, thinly sliced 2 celery stalks, roughly chopped 1 tablespoon fresh grated ginger 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric) 6 cups low sodium chicken broth 1 pound boneless skinless chicken breast 1 teaspoon freshly chopped rosemary 1 teaspoon freshly chopped thyme, stems removed ½ teaspoon salt Freshly ground black pepper 1 cup pearl or Israeli couscous 2/3 cup frozen peas Instructions Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent. Next add in grated ginger and grated turmeric. Saute for 30 seconds

DESCRIPTION Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup), with a creamy broth of green enchiladas sauce, salsa verde, cheeses, and tender shredded chicken, you can’t go wrong with this recipe. Perfect for those busy nights! This Mexican soup recipe is keto and low carb friendly which will make everyone happy! This recipe can be made on a stovetop or in an Instant Pot. INGREDIENTS 2.5 lbs boneless, skinless chicken breasts or thighs 28 oz can green enchilada sauce 24 oz chicken broth 1 cup half and half 2 cup Monterey jack cheese 4 oz cream cheese, cubed and at room temperature 4 oz green salsa (salsa verde) INSTRUCTIONS In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. In a small bowl mix 1 or 2 ladles of soup with half and half, stir then add to slow cooker. Add chicken, jack cheese, cream cheese, and green salsa. Turn crock pot to warm and stir until cheeses are melt

Ingredients 1 pound boneless, skinless chicken breast, cubed 12 ounces broccoli florets ¼ cup coconut aminos, or soy sauce 1 tablespoon avocado oil (I use this brand) 1 teaspoon sesame oil 1 ½ teaspoon arrowroot powder 1 clove garlic, minced ½ teaspoon sesame seeds, plus extra for garnish Salt and pepper, to taste Red pepper flakes, for garnish Green onions, sliced, for garnish   Directions Place the broccoli florets in a microwave safe bowl with 1 tablespoon of water and cover with a damp paper towel. Microwave for 2 minutes until the broccoli is just becoming tender. In a small bowl, mix the coconut aminos and arrowroot powder and set aside In a large skillet over medium heat, add the avocado oil and garlic and sauté until fragrant, about 1 minute. Add the chicken to the skillet along with the salt and pepper, and sauté until cooked through, about 6 minutes. Once the chicken is just about done, add the sesame seeds, sesame oil and broccoli to pan and sauté for a

INGREDIENTS For The Chicken: 2-3 large boneless and skinless chicken breasts halved horizontally to make 4 4 tablespoons flour (all purpose or plain) 4 tablespoons finely grated fresh Parmesan cheese 2 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon Black cracked pepper For The Sauce: 5 tablespoons olive oil 2 tablespoons butter 1 small onion finely chopped 1 whole head of garlic peeled and divided into 10-12 cloves 1 1/4 cup chicken broth (stock) 1 1/4 cup half and half or heavy cream (or evaporated milk) 1/2 cup finely grated fresh Parmesan cheese 2 tablespoons fresh parsley, to serve INSTRUCTIONS Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly. Fry 2-3 chicken breasts until golden on each side

Ingredients Seasoning Mixture 1 tsp sea salt 2 tsp Creole seasoning (or Cajun seasoning) 2 tsp paprika powder 1 tsp onion powder 2 tsp garlic powder 1/4 cup all purpose flour Chicken 1 tbsp olive oil 1 tbsp butter 1 lb chicken tenders Sauce: 4 tbsp butter Remaining seasoning mixture 2 cups heavy cream 1 tsp paprika Pasta 8 oz. linguine 2 tbsp parsley chopped 1/2 cup Pasta water (reserve it) Instructions In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw. Add more papri

Ingredients 1 pound fresh, frozen or refrigerated pizza dough, thawed 1/2 cup sweet BBQ sauce, plus extra for serving 1 1/4 cups shredded part-skim mozzarella cheese, divided 1 cup finely chopped cooked chicken (rotisserie, poached, etc) 3 tablespoons finely chopped red onion 1/4 teaspoon crushed red pepper flakes, optional 3 slices bacon, cooked crisp, drained and finely chopped (optional) chopped fresh parsley leaves for garnish 1 teaspoon vegetable oil for greasing the pan, plus more for oiling the bowl Instructions If frozen, follow instructions for thawing your pizza dough. If using refrigerated dough, place in a well oiled bowl, cover and allow to come to room temperature, 1 to 2 hours. Lightly oil a large 9 or 10-inch round skillet or baking pan. Cast iron skillets work well for pizza. Set aside. Preheat oven to 400 degrees F. Lightly flour a clean work surface and roll out the room temperature pizza dough to an 18x10-inch rectangle. If the dough springs back a

Ingredients 1 large onion finely chopped 2 large carrots peeled and finely chopped 2 celery ribs finely chopped 4 garlic cloves crushed 1 bay leaf 1 tbsp dried mixed herbs 1 tsp chilli flakes/red pepper flakes (optional) 5 cups broccoli stems removed and finely chopped 6 cups chicken stock/broth (Home-made or good quality store bought ) 2 cups milk 2 tbsp cornflour/cornstarch mixed with 2 tbsp water 2 cups shredded chicken (I used rotisserie chicken) salt and pepper to taste lemon juice to taste Instructions Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes). Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture. Bring to a simmer then add the broccoli florets and shredded chicken. Allow to cook for 15 minutes then season with salt, pepper and lemon (optional). Serve with crusty bread. Nutrition Calories: 197kcal

Description This lightened-up creamy chicken noodle soup has only 200 calories per serving. The potato adds heartiness to the soup and, as it cooks, makes the soup even creamier. Don’t leave it out! Ingredients 1 Tablespoon unsalted butter 3/4 cup chopped yellow onion (1/2 of a medium onion) 1 cup sliced carrots (1 and 1/2 large carrots) 1 cup sliced celery (2–3 stalks) 2 garlic cloves, minced 1/4 cup all-purpose flour* 1/2 teaspoon oregano 1/2 teaspoon fresh ground black pepper 1 teaspoon fresh thyme* 1/2 teaspoon salt 8 cups chicken broth* 1 medium potato, peeled and diced (around 1 and 1/2 cups) 2 cups shredded roasted chicken* 1 cup fat free half-and-half or whole milk* 4 cups uncooked wide egg noodles* Instructions Over medium heat, melt the butter in a large pot or dutch oven (4 quart or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes. Next, a

INGREDIENTS 2 tbsp. butter 2 large carrots, peeled and sliced into coins 1 stalk celery, chopped Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1 tbsp. all-purpose flour 1 1/2 lb. boneless skinless chicken breasts 3 sprigs fresh thyme 1 bay leaf 3/4 lb. baby potatoes, quartered 3 c. Swanson Chicken Broth Freshly chopped parsley, for garnish DIRECTIONS In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. Garnish with parsley before serving. Th

INGREDIENTS FOR THE KETO CHURRO DONUTS 64 g almond flour 28 g coconut flour 1 tablespoon psyllium husk ground 1 teaspoon xanthan gum 240 ml water 57 g grass-fed butter or coconut oil 2 tablespoons allulose erythritol or xylitol* 1/4 teaspoon kosher salt 2 eggs lightly beaten 1 teaspoon vanilla extract 55 g mozzarella for extra crispness, see notes* TO GARNISH grass-fed butter or coconut oil, melted 1/4-1/2 cup allulose or sweetener of choice, to taste 1-2 teaspoons ground cinnamon we use 2 chocolate sauce optional SPECIAL EQUIPMENT pastry bag star tip such as Ateco #824 INSTRUCTIONS See recipe video for guidance! Preheat oven to 350°F/180°C. Line a baking tray with parchment paper or a baking mat.  Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.  Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Contin

INGREDIENTS 2 cups all-purpose flour, spooned into measuring cup and leveled-off 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1-1/2 sticks (3/4 cup) unsalted butter, softened 2 cups sugar 2 large eggs 1 15-oz can 100% pure pumpkin (I use Libby's) INSTRUCTIONS Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy). In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in t

Ingredients 2 cups all-purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs ,at room temperature 1 cup sugar 1 cup buttermilk 1/2 teaspoon vanilla extract Zest of one orange ,just a little over 1 tablespoon 1/4 cup butter ,melted and cooled to room temperature For the frosting 4 oz. cream cheese ,softened 4 tablespoons butter ,at room temperature 2 tablespoons orange marmalade 1 tablespoon fresh orange juice 1/2 teaspoon vanilla extract 1/2 teaspoon orange extract 2 cups powdered sugar Instructions Preheat the oven to 350 F. Sift the flour, baking powder and salt in a small bowl. Set aside. In a large bowl, add the sugar and eggs and whisk until combined. Add the orange zest, vanilla extract and buttermilk and whisk until combined. Add the cooled melted butter and whisk to combine. Add the flour and carefully whisk until just combined, being careful not to over-whisk. Prepare a 9x2 inch round baking pan (I use Magic Line), line the b

INGREDIENTS 1 cup unsalted butter softened 1/2 cup powdered sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 1/4 cups flour 3/4 cup finely chopped nuts pecans, walnuts, or almonds 24 miniature Reese’s Peanut Butter Cups or other small candy of your choice, unwrapped 1 cup Powdered sugar for rolling INSTRUCTIONS Preaheat oven to 375°. Line two cookie sheets with parchment paper. Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands. Scoop 1 tablespoon of dough and flatten with your hands. Place 1 miniature Reese’s on top. Take another tablespoon of dough, flatten it, and lay it on top the peanut butter cup. Press the sides together and roll to form a sealed ball of dough. Place on prepared cookie sheet. Bake cookies for 10-12 minutes until bottoms are just slightly brown. Remove from oven and coo

INGREDIENTS 2 cups frozen sliced bananas 1/4 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1 tablespoon unsweetened almond milk* INSTRUCTIONS Place all ingredients into a high-speed blender or Vitamix and mix on high until a smooth, thick consistency has been formed. Option to add more milk by the tablespoon as needed. Serve immediately or transfer into a parchment-lined bread loaf. Then, place into the freezer for 1 to 2 hours to firm up. Serve with chocolate chips. NOTES Depending on how frozen your bananas are, you may need to add 1 to 2 more tablespoons of almond milk. Base Recipe adapted from this SITE

Ingredients 1/2 pound large shells pasta 1 pound ground beef 2 tablespoons taco seasoning (or 1 packet) 3/4 cup water 1 cup jarred salsa 1 cup shredded cheddar cheese Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Cook the shelled pasta according to the directions on the box and drain. Add the ground beef to the pan and brown well. Drain the fat. Add the taco seasoning and 3/4 cup of water, stir and cook until water is gone. Add the pasta back into the pot with the salsa and cheese. Stir to combine. Serve immediately, preferably with crunchy tortilla chips (optional) on top. This article and recipe adapted from this site

Ingredients 3 garlic cloves , minced 4 oz sun-dried tomatoes 2 tablespoons olive oil 1 lb chicken breast tenderloins , sliced 1/4 teaspoon salt 1/4 teaspoon paprika 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk) 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella) 8 oz penne pasta (for gluten free, use gluten free brown rice pasta) 1 tablespoon basil 1/4 teaspoon red pepper flakes 1/2 cup reserved cooked pasta water or more 1/4 teaspoon salt to taste Instructions In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant. Remove the sun-dried tomatoes from the skillet, leaving the olive oil.    Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat. Cook pasta according to package instructions.     Reserv

INGREDIENTS For the Roasted Cabbage 1 medium green cabbage 2 tablespoons olive oil sprinkle of salt and pepper For the Lemon Garlic Butter 4 tablespoons unsalted butter 1 tablespoon minced garlic (about 4 cloves) 1 tablespoon freshly squeezed lemon juice sprinkle of salt and pepper INSTRUCTIONS Roasting the Cabbage Preheat the oven to 400 F.   Line a large cookie sheet with foil. Take off the outer leaves from the green cabbage.   Using a large knife, cut the cabbage in 8 pieces by cutting it in half, then in quarters, etc.   Leave the stem and core on, as it helps the cabbage hold its shape. Place the cabbage on the foil-lined cookie sheet.   Brush both sides with olive oil and sprinkle with salt and black pepper. Roast in the oven for 20 minutes, then carefully turn with a flipper and roast for another 20 minutes or until slightly brown around the edges and fork tender.   Use your own judgement for cooking time, as each cabbage is a different size, and ovens set at 400 F will coo

INGREDIENTS FOR THE CHICKEN: 6 chicken thighs (bone-in, skin-on or off) 1 tablespoon olive oil 2 cloves garlic crushed 2 tablespoons chopped fresh parsley leaves Kosher salt and freshly ground black pepper to taste FOR THE CREAM SAUCE: 4 cloves garlic crushed 7 ounces (200 g) diced bacon 14 ounces (400 g) sliced brown mushrooms (Cremini) 1 cup heavy cream OR half and half* 1/2 cup chicken broth 1/2 cup freshly grated Parmesan 1/4 teaspoon freshly ground black pepper to taste Salt only if needed to your taste Extra chopped fresh parsley to garnish Fresh shaved or grated parmesan to garnish INSTRUCTIONS Preheat oven to 200°C | 400°F. Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat. Heat a large oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per si