Keto Roasted Garlic Chicken Soup

A rich and satisfying low carb comfort food, this Keto Roasted Garlic Chicken Soup is packed with flavor from roasted garlic, tender chicken, and aromatic herbs. Perfect for warming up on chilly days while staying in ketosis.

Ingredients:

• 1 whole chicken, cut into pieces
• 2 heads of garlic
• 2 tablespoons olive oil
• 8 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

Place the chicken pieces on a baking sheet lined with parchment paper

Cut the tops off the garlic heads to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet with the chicken

Roast the chicken and garlic in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the garlic is soft and caramelized

Once roasted, remove the chicken from the oven and allow it to cool slightly

Then, shred the chicken meat and set aside

Squeeze the roasted garlic cloves from their skins into a blender or food processor

In a large pot, combine the chicken broth, heavy cream, dried thyme, dried rosemary, and roasted garlic puree

Bring to a simmer over medium heat

Add the shredded chicken to the pot and let the soup simmer for an additional 10-15 minutes to allow the flavors to meld

Season with salt and pepper to taste

Serve hot and enjoy

Tangy Cucumber Salad

Thinly sliced cucumbers are mixed in a sour white wine vinegar dressing to make this easy cucumber salad. Olive oil, fresh lemon juice, Dijon mustard, and erythritol add a little sweetness to the dressing. This salad is great for a keto-friendly meal because its cool and tasty.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1/4 cup white wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon erythritol or your preferred sweetener
• Salt and pepper to taste
• Fresh dill or parsley for garnish optional

Instructions:

In a mixing bowl, combine the white wine vinegar, olive oil, lemon juice, Dijon mustard, and erythritol

Whisk the dressing until well combined

Add the thinly sliced cucumbers to the bowl with the dressing

Toss the cucumbers in the dressing until they are evenly coated

Season the salad with salt and pepper to taste

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld

Before serving, garnish the salad with fresh dill or parsley if desired

Enjoy this refreshing and tangy cucumber salad as a side dish or a light meal

Instant Pot Goulash

A hearty and flavorful goulash made effortlessly in the Instant Pot. Perfect for a cozy dinner

Ingredients:

• 1
• 5 lbs beef stew meat, cubed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cups beef broth
• 1 can 14 oz diced tomatoes
• 2 tsp paprika
• 1 tsp caraway seeds
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 1/4 cup red wine optional
• Chopped fresh parsley for garnish

Instructions:

Start up the Instant Pot and choose the Saute setting

Add salt and pepper to the beef cubes, and then brown them in the Instant Pot with vegetable oil

Put in the chopped garlic and onions, and cook until the onions are soft

Sprinkle flour on top of the mix and mix it in well

You can add paprika, caraway seeds, dried thyme, and tomato paste and mix them in

Add beef broth and red wine, if youre using it

Scrape the bottom of the pan to get rid of the fat

Dice the bell pepper and tomatoes

Put the lid back on the Instant Pot, turn the valve to Sealing, and set the timer for 25 minutes

After the food is done cooking, let the pressure drop naturally for 10 minutes

Then, manually release any pressure that is still there

If you think the seasoning needs to be changed, do so

Serve hot with chopped fresh parsley on top

Stupid 4 Ingredient Taco Dip

This easy Slow Cooker Taco Dip is perfect for your next Super Bowl party or any gathering. It requires only four ingredients and minimal effort, yet delivers big on flavor

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning
• 1 can refried beans
• 1 jar salsa
• 1 cup shredded cheese

Instructions:

In a pan over medium-low heat, brown the ground beef

Add the taco seasoning and cook as directed on the package

Put taco meat, refried beans, salsa, and shredded cheese in a slow cooker in that order

For two hours, or until the cheese melts and bubbles, cover and cook on low heat

To go with tortilla chips, serve hot

Rose-Shaped Cake Pops

Delight your senses with these adorable and delicious rose-shaped cake pops. Perfect for special occasions or as a sweet treat anytime

Ingredients:

• 2 cups of cake crumbs from your favorite cake
• 1/2 cup of frosting vanilla or flavored of your choice
• 1 package of pink candy melts
• Green candy melts for stems
• Edible green glitter optional, for decoration
• Lollipop sticks

Instructions:

Combine the frosting and cake crumbs in a sizable bowl

Mix until everything is well combined and the mixture is well-formed

Roll tiny portions of the mixture into balls using your hands

Next, form each ball into a shape resembling a petal to make a rose

As directed on the package, melt the pink candy melts in a microwave-safe bowl

Insert a lollipop stick into the base of the cake pop rose after dipping its tip into the melted candy

To secure the stick, give it a moment to set

Make sure the entire rose shape is covered by carefully dipping each cake pop into the melted pink candy

Let the excess fall off

To set, place the cake pops upright on a parchment paper-lined tray

Another option for holding them in place is to use a Styrofoam block

Melt the green candy melts and use it to dip the end of the lollipop stick into the green candy to create small stems at the base of each rose

Optional: For a decorative touch, top the green candy melts with edible green glitter

Before serving or packing, let the cake pops fully cool and solidify

One Pan Tortellini Primavera

This One Pan Tortellini Primavera is a quick and easy pasta dish packed with colorful vegetables and cheesy tortellini. Its perfect for a busy weeknight dinner and requires minimal cleanup since everything cooks in one pan

Ingredients:

• 1 package cheese tortellini
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Put in the minced garlic and cook for one minute

Cherry tomatoes, broccoli, mushrooms, and bell pepper should be added

For about 5 to 7 minutes, or until the vegetables are soft, cook

In the meantime, cook the tortellini according to the directions on the package

Remove the water and set it aside

Put cooked tortellini into the pan with the vegetables

Sprinkle the Parmesan cheese on top and mix it in gently

Add pepper and salt to taste

Before serving, sprinkle with fresh basil leaves

Calorie-Conscious Chicken Salad Sandwich

You can enjoy a tasty chicken salad sandwich with Greek yogurt, crunchy vegetables, and lean chicken breast. This sandwich is great for people who are watching their weight because it tastes great and doesnt have many calories.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/4 cup Greek yogurt
• 2 tablespoons light mayonnaise
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup grapes, halved
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 4 slices whole grain bread
• Lettuce leaves, for serving
• Tomato slices, for serving

Instructions:

In a bowl, combine shredded chicken, Greek yogurt, mayonnaise, celery, red onion, grapes, lemon juice, Dijon mustard, salt, and pepper

Mix well until everything is evenly incorporated

Toast the slices of whole grain bread

Place lettuce leaves on two slices of toasted bread

Divide the chicken salad mixture evenly between the two slices of bread

Top with tomato slices and the remaining slices of toasted bread

Slice the sandwiches in half and serve immediately