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Started By
Message
Can someone recommend me a yummy soup or crock pot recipe? Keto if possible
Posted on 11/15/20 at 11:58 am
Posted on 11/15/20 at 11:58 am
I'm trying to make something that smells great when the wife gets home later. Looking for ideas besides my go to pot roast, gumbo or chicken and dumplings.
I want the house to smell really good!
I want the house to smell really good!
This post was edited on 11/15/20 at 11:59 am
5
Posted on 11/15/20 at 12:10 pm to CAD703X
What about a rich bolognese sauce?
Posted on 11/15/20 at 12:12 pm to CAD703X
Used to love company chicken...the recipe came with the crock pot.
ETA: Found it
ETA: Found it
This post was edited on 11/15/20 at 1:27 pm
Posted on 11/15/20 at 12:23 pm to CAD703X
I dunno if french onion soup is keto or not, but it sure makes the house smell good.
Posted on 11/15/20 at 1:29 pm to Trout Bandit
thank you for the suggetions!!! all of this sounds perfect
Posted on 11/15/20 at 2:03 pm to CAD703X
Keto Bacon Cheeseburger Soup
Ingredients:
4 cups beef stock
1 medium tomato, diced
1/3 cup chopped dill pickles
2 Tablespoons Dijon Mustard
2 Tablespoons Worcestershire sauce
2 Tablespoons chopped fresh flat-leaf parsley
1 teaspoon sea salt, more to taste
1/2 teaspoon black pepper
1 1/2 pounds ground beef
1 small onion, diced
4 cloves garlic, minced
1 1/2 cups shredded sharp cheddar cheese
1 cup heavy cream
8 slices bacon, cooked crisp and crumbled
Directions for Slow Cooker:
Heat the slow cooker on low setting.
To the slow cooker, add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, sea salt, and black pepper.
In a large skillet, over medium-high heat, cook the ground beef, onions, and garlic until the ground beef is browned and cooked all the way through. Drain the excess grease and add to the slow cooker. Cover and cook for 6 hours.
Mix in cheddar cheese and heavy cream and cook 1 additional hour.
Add bacon just before serving.
Ingredients:
4 cups beef stock
1 medium tomato, diced
1/3 cup chopped dill pickles
2 Tablespoons Dijon Mustard
2 Tablespoons Worcestershire sauce
2 Tablespoons chopped fresh flat-leaf parsley
1 teaspoon sea salt, more to taste
1/2 teaspoon black pepper
1 1/2 pounds ground beef
1 small onion, diced
4 cloves garlic, minced
1 1/2 cups shredded sharp cheddar cheese
1 cup heavy cream
8 slices bacon, cooked crisp and crumbled
Directions for Slow Cooker:
Heat the slow cooker on low setting.
To the slow cooker, add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, sea salt, and black pepper.
In a large skillet, over medium-high heat, cook the ground beef, onions, and garlic until the ground beef is browned and cooked all the way through. Drain the excess grease and add to the slow cooker. Cover and cook for 6 hours.
Mix in cheddar cheese and heavy cream and cook 1 additional hour.
Add bacon just before serving.
Posted on 11/15/20 at 2:04 pm to MeridianDog
Keto Creamy Chili Soup (Keto or not)
Ingredients:
1 pound, boneless skinless chicken breasts, cut into 1/2-inch cubes, or 1 pound ground chicken
1 medium onion, chopped
1 Tablespoon garlic salt (Lawry’s)
1 Tablespoon canola oil
2 cans (14-1/2 ounces) chicken broth
1 can (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup sour cream
1/2 cup heavy whipping cream
1/4 cup cream cheese
Optional:
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, optional
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional
Serve with a dollop of sour cream and shredded cheddar cheese
Directions:
- In a large saucepan, sauté the chicken, onion, and garlic powder in oil until chicken is no longer pink. Add the broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Remove from the heat; stir in sour cream, cream cheese, and cream.
- If desired, top with tortilla chips, cheese, sour cream, and jalapenos.
Ingredients:
1 pound, boneless skinless chicken breasts, cut into 1/2-inch cubes, or 1 pound ground chicken
1 medium onion, chopped
1 Tablespoon garlic salt (Lawry’s)
1 Tablespoon canola oil
2 cans (14-1/2 ounces) chicken broth
1 can (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup sour cream
1/2 cup heavy whipping cream
1/4 cup cream cheese
Optional:
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, optional
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional
Serve with a dollop of sour cream and shredded cheddar cheese
Directions:
- In a large saucepan, sauté the chicken, onion, and garlic powder in oil until chicken is no longer pink. Add the broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Remove from the heat; stir in sour cream, cream cheese, and cream.
- If desired, top with tortilla chips, cheese, sour cream, and jalapenos.
Posted on 11/15/20 at 2:05 pm to MeridianDog
Keto Creamy Ruben Soup
Ingredients:
1 medium onion, diced
2 ribs celery, diced
2 large cloves garlic, minced
3 tbsp butter
1 pound corned beef, chopped (I used pre-cooked corned beef from the deli counter)
4 cups beef stock
1 cup sauerkraut
1 tsp sea salt
1 tsp caraway seeds (I use this brand)
¾ tsp black pepper
2 cups heavy cream
1 ½ cup Swiss cheese, shredded
Directions:
Heat slow cooker on high setting.
To a large sauté pan, over low-medium heat, add onion, celery, garlic and butter. Sauté until soft and translucent. Transfer to slow cooker.
To the slow cooker, add corned beef, beef stock, sauerkraut, sea salt, caraway seed and black pepper. Cover and cook on high for 4.5 hours.
Add heavy cream and Swiss cheese and cook 1 additional hour.
Ingredients:
1 medium onion, diced
2 ribs celery, diced
2 large cloves garlic, minced
3 tbsp butter
1 pound corned beef, chopped (I used pre-cooked corned beef from the deli counter)
4 cups beef stock
1 cup sauerkraut
1 tsp sea salt
1 tsp caraway seeds (I use this brand)
¾ tsp black pepper
2 cups heavy cream
1 ½ cup Swiss cheese, shredded
Directions:
Heat slow cooker on high setting.
To a large sauté pan, over low-medium heat, add onion, celery, garlic and butter. Sauté until soft and translucent. Transfer to slow cooker.
To the slow cooker, add corned beef, beef stock, sauerkraut, sea salt, caraway seed and black pepper. Cover and cook on high for 4.5 hours.
Add heavy cream and Swiss cheese and cook 1 additional hour.
Posted on 11/15/20 at 2:08 pm to MeridianDog
Keto Lemon Chicken and Kale Soup (Keto)
Ingredients:
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
3 cloves garlic, minced
5 cups Chicken Stock
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 cup cooked chicken, cubed or shredded
1 bunch kale, cut into 1-inch pieces
2 tablespoons fresh lemon juice
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Freshly grated Parmigiano Reggiano, for serving
Directions:
- In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until soft and translucent, 2 to 3 minutes.
- Stir in chicken stock, Worcestershire sauce, Dijon mustard and cooked chicken. Bring to a gentle boil and then reduce heat and simmer for 3 minutes. Stir in the kale and simmer for 5 minutes or until kale is tender.
- Stir in the lemon juice and season with salt and pepper to taste. Garnish with cheese and serve hot.
Ingredients:
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
3 cloves garlic, minced
5 cups Chicken Stock
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 cup cooked chicken, cubed or shredded
1 bunch kale, cut into 1-inch pieces
2 tablespoons fresh lemon juice
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Freshly grated Parmigiano Reggiano, for serving
Directions:
- In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until soft and translucent, 2 to 3 minutes.
- Stir in chicken stock, Worcestershire sauce, Dijon mustard and cooked chicken. Bring to a gentle boil and then reduce heat and simmer for 3 minutes. Stir in the kale and simmer for 5 minutes or until kale is tender.
- Stir in the lemon juice and season with salt and pepper to taste. Garnish with cheese and serve hot.
Posted on 11/15/20 at 2:09 pm to MeridianDog
Keto - Low Country Catfish and Shrimp Soup
Ingredients:
1 pound raw medium shrimp, peeled and deveined, shells reserve 3 cups water
1 1/2 pounds skinless catfish fillets lengthwise if large, cut crosswise into 1-inch strips
1 teaspoon kosher salt, plus more to taste
2 tablespoons olive oil, plus more for drizzling
1 large white onion, chopped
1 large red bell pepper, chopped
2 medium celery stalks, chopped
3 medium garlic cloves, chopped
1 Large tomato, diced
8 ounces fresh okra, stemmed, cut crosswise into 1/2-inch pieces, or 2 cups frozen sliced okra
2 tablespoons Worcestershire sauce
2 teaspoons chopped fresh thyme
2 fresh or dried bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon black pepper, plus more to taste
Thinly sliced scallions, for garnish
Directions:
Combine shrimp shells and 3 cups water in a medium saucepan. Bring to a simmer over medium.
Remove from heat, and let stand 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set stock aside.
Toss together catfish pieces and salt in a large bowl. Cover and chill until ready to use, up to 1 hour.
Heat oil in a large Dutch oven over medium. Add onion, bell pepper, celery, and garlic. Cook, stirring often and scraping bottom of Dutch oven to prevent scorching, until softened, 8 to 10 minutes.
Stir in shrimp stock, tomatoes with juices, okra, Worcestershire, thyme, bay leaves, Creole seasoning, and black pepper.
Bring to a simmer over medium-high. Reduce heat to medium-low; cover and simmer until okra is almost tender, about 15 minutes.
Stir in catfish and shrimp, and reduce heat to low. Cover and cook until catfish and shrimp are cooked through, 5 to 8 minutes.
Remove and discard bay leaves. Season to taste with salt and pepper. Serve, garnished with scallions.
Ingredients:
1 pound raw medium shrimp, peeled and deveined, shells reserve 3 cups water
1 1/2 pounds skinless catfish fillets lengthwise if large, cut crosswise into 1-inch strips
1 teaspoon kosher salt, plus more to taste
2 tablespoons olive oil, plus more for drizzling
1 large white onion, chopped
1 large red bell pepper, chopped
2 medium celery stalks, chopped
3 medium garlic cloves, chopped
1 Large tomato, diced
8 ounces fresh okra, stemmed, cut crosswise into 1/2-inch pieces, or 2 cups frozen sliced okra
2 tablespoons Worcestershire sauce
2 teaspoons chopped fresh thyme
2 fresh or dried bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon black pepper, plus more to taste
Thinly sliced scallions, for garnish
Directions:
Combine shrimp shells and 3 cups water in a medium saucepan. Bring to a simmer over medium.
Remove from heat, and let stand 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set stock aside.
Toss together catfish pieces and salt in a large bowl. Cover and chill until ready to use, up to 1 hour.
Heat oil in a large Dutch oven over medium. Add onion, bell pepper, celery, and garlic. Cook, stirring often and scraping bottom of Dutch oven to prevent scorching, until softened, 8 to 10 minutes.
Stir in shrimp stock, tomatoes with juices, okra, Worcestershire, thyme, bay leaves, Creole seasoning, and black pepper.
Bring to a simmer over medium-high. Reduce heat to medium-low; cover and simmer until okra is almost tender, about 15 minutes.
Stir in catfish and shrimp, and reduce heat to low. Cover and cook until catfish and shrimp are cooked through, 5 to 8 minutes.
Remove and discard bay leaves. Season to taste with salt and pepper. Serve, garnished with scallions.
Posted on 11/15/20 at 2:12 pm to MeridianDog
I have cooked all of these above recipes.
Posted on 11/15/20 at 9:45 pm to MeridianDog
Wow thank you!!!
Bookmarked!
I made a chuck roast and otis2's stuffed mushrooms. Turned out amazing.
Also made a keto cheesecake that's chilling in the fridge right now.
Bookmarked!
I made a chuck roast and otis2's stuffed mushrooms. Turned out amazing.
Also made a keto cheesecake that's chilling in the fridge right now.
Posted on 11/16/20 at 8:57 am to CAD703X
Instant Pot Crack Chicken
Instant Pot Crack Chicken is the delicious combination of chicken breasts, cream cheese, crispy bacon, and ranch seasoning mix, all cooked together to create a creamy, cheesy, and one incredibly awesome meal.
Course: Appetizer, Dinner
Cuisine: American/Southern
Servings: 4 serves
Calories: 471
Author: Katerina | Diethood
Mediavine
Ingredients
?4 slices thick cut bacon, diced
FOR THE CHICKEN BREASTS
?1 tablespoon olive oil
?1 pound boneless skinless chicken breasts
?1/2 teaspoon paprika
?1/2 teaspoon garlic powder
?salt and fresh ground pepper, to taste
FOR THE CREAM CHEESE + RANCH SEASONING MIX
?8 ounces cream cheese, room temperature
?1/2 teaspoon garlic powder
?1/2 teaspoon onion powder
?1/2 teaspoon dried dill weed
?1/2 teaspoon dried chives
?salt and fresh ground pepper, to taste
?1 cup low sodium chicken broth
FOR GARNISH
?chopped fresh parsley
?sliced green scallions
Instructions
Press the "Sauté" button on the Instant Pot and wait for it to heat up.
Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
Heat olive oil in the Instant Pot.
Season chicken with paprika, garlic powder, salt, and pepper.
Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
On the Instant Pot press "Cancel" to stop sautéing.
Add cream cheese mixture to the Instant Pot.
Pour in the chicken broth.
Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
Remove lid and transfer chicken to a cutting board to shred it.
Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.
Top with previously prepared bacon, fresh parsley, and scallions.
Serve.
Instant Pot Crack Chicken is the delicious combination of chicken breasts, cream cheese, crispy bacon, and ranch seasoning mix, all cooked together to create a creamy, cheesy, and one incredibly awesome meal.
Course: Appetizer, Dinner
Cuisine: American/Southern
Servings: 4 serves
Calories: 471
Author: Katerina | Diethood
Mediavine
Ingredients
?4 slices thick cut bacon, diced
FOR THE CHICKEN BREASTS
?1 tablespoon olive oil
?1 pound boneless skinless chicken breasts
?1/2 teaspoon paprika
?1/2 teaspoon garlic powder
?salt and fresh ground pepper, to taste
FOR THE CREAM CHEESE + RANCH SEASONING MIX
?8 ounces cream cheese, room temperature
?1/2 teaspoon garlic powder
?1/2 teaspoon onion powder
?1/2 teaspoon dried dill weed
?1/2 teaspoon dried chives
?salt and fresh ground pepper, to taste
?1 cup low sodium chicken broth
FOR GARNISH
?chopped fresh parsley
?sliced green scallions
Instructions
Press the "Sauté" button on the Instant Pot and wait for it to heat up.
Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
Heat olive oil in the Instant Pot.
Season chicken with paprika, garlic powder, salt, and pepper.
Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
On the Instant Pot press "Cancel" to stop sautéing.
Add cream cheese mixture to the Instant Pot.
Pour in the chicken broth.
Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
Remove lid and transfer chicken to a cutting board to shred it.
Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.
Top with previously prepared bacon, fresh parsley, and scallions.
Serve.
Posted on 11/16/20 at 12:47 pm to CAD703X
Congrats on the sex
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