I have always been a lover of all things Mexican food…There is just something about the flavors that call to me, I guess. I would say that prior to switching over to a Keto way of eating, I was probably eating some sort of Mexican food like 4-6 times a week, and that might be an underestimation. I realized the other day that I miss those flavors! I have enjoyed the new palate that I’ve been eating these past few months. However, I was in the mood for something Mexican…SO, between that thought process, & the mounds of snow piling up outside my window…I decided to come up with a new soup recipe. I was pumped with how this turned out. (I will also say that I fed this to my friends, and there wasn’t a drop left…so keto or not, I think everyone was on board.) CREAMY GREEN CHILE CHICKEN SOUP
- two 4 oz cans of Hatch’s green chiles (I used mild, but if you like spicy food you could use medium)
- one 12 oz bottle of Victoria Green Taco Sauce (again I used mild here)
- two 12.5 oz cans of Kirkland brand chicken breast (you could use a rotisserie chicken or cook/dice your own chicken if you would rather)
- 8-12 oz chicken broth (depending on how thick you want your soup to be)
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 1/2 tsp onion powder
- 1/2 tsp salt (more if needed)
- 1/2 tsp ground black pepper
- 12 oz cream cheese
- 2-4 tbs heavy cream (again depending on how thick you want it to be)
Combine all of these ingredients into a crock pot & cook on high for 1-2 hours. All of the ingredients are cooked, so it’s just a matter of everything combining, & the flavor coming together. If you were needing to leave this to cook while you are doing other things, you could put it on low for longer.
Top this with shredded cheese, avocado slices, sour cream, or whatever else you might like!
For those who are trying to keep this meal ketogenic, check the chiles and taco sauce you are using. Some brands sneak some sugar in there. You want yours to only have 1-2 carbs. Enjoy!
As I started this process of ketogenic eating, I knew that I was heading into the holidays. I knew that it would be a change to not have the option to be able to eat all the sweets. I usually am good at moderation, but I knew that sugar wasn’t an option regardless…SO I was so excited to find that there were some alternative options to the normal holiday goodies I usually enjoy. It actually became kind of fun to decide WHAT exactly I was going to make to go with my family’s Thanksgiving meal. I finally decided I was going to attempt to make something chocolate, and for whatever reason…a thick, creamy, chocolate silk pie just sounded perfect. I found a recipe on Ruled.me and adapted it to my liking. I’m not going to like…I was PLEASANTLY surprised with how this turned out. My family even liked it. 😉 PLUS, it’s gluten free for those of you who need it to be.
Ingredients for the crust:
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/3 cup swerve (or your choice granulated stevia/erythritol sugar substitute)
- 3 Tbs butter
- 1 medium egg
- 1 1/2 tsp vanilla
- butter for greasing the pan
Ingredients for the filling:
- 16 oz full fat cream cheese @ room temp
- 4 Tbs full fat sour cream
- 4 Tbs butter
- 1 Tbs vanilla
- 1/2 cup swerve (or your choice of granulated stevia/erythritol sugar substitute)
- 1/2 cup cocoa powder
- 1 cup heavy whipping cream
- 3-4 tsp powdered swerve (or your choice stevia drops/sweetener for whipped cream)
- 2 tsp vanilla for whipped cream
First you will need to make your crust. Preheat your oven to 375. Prep a 9 inch pie dish by greasing it. In a bowl, combine dry ingredients FOR CRUST. mix together. Soften butter, & add to dry ingredients. Mix it in w/a whisk or a fork until combined. It will be crumbly. Add to this mixture the egg & vanilla. Stir with fork until this dough becomes a firm ball. Work dough into pie crust. If the dough is sticking to your fingers, wet them with water slightly. Poke crust several times with fork to prevent bubbling, and cook for about 10 mins. Remove from oven, and cover edges with tin foil to avoid them burning, return it to the oven to cook for about 6-8 more minutes, or until the crust appears to be golden brown. Set the crust out to cool completely. **As a side note, this crust was delicious. I actually don’t even usually like pie crust, & I’d use this again as a base for a dessert**
For the filling, place cream cheese, sour cream, butter, vanilla, swerve, & cocoa powder in a bowl. Mix together until the filling is fluffy. In a separate bowl, mix together whipping cream until it thickens and forms peaks. Add to the cream the 3-4 tsp swerve, & 2 tsp vanilla. Continue to beat until the cream forms stiff peaks.
Fold a few spoonfulls of the whipped cream into the cream cheese mixture and mix GENTLY, allowing the air bubbles to remain in the cream. This helps the pie to maintain a thicker consistency. Continue this process until all of the cream is folded in, and the mixture is mixed through. Scoop this filling into the pie, and smooth the top out. Cover completely, and allow this pie to chill in the fridge for a few hours. I made mine the night before, and it was PERFECT for dinner the next day. Top with whipped cream, and enjoy…very happily. For those who want to know, if you slice the pie into 10 slices…each slice has about (7 net carbs.)
The crockpot can be one of the best tools for busy people trying to eat healthy. It require very little effort to dump some ingredients into a crockpot, & let it do the work for you while you are running around all day. We had this super easy, and very delicious, healthy ranch chicken this past Sunday for dinner. It was a hit!
CROCKPOT HEALTHY RANCH CHICKEN : (serves 6)
- 4-6 boneless, skinless chicken breasts
- 1 dry ranch dressing packet
- 1 can of Healthy Choice cream of chicken soup
- 8 oz of neufchâtel cream cheese
- 1/2 cup chicken broth
- 1 dash paprika
- 1/8 tsp dried oregano
- 1/4 tsp parsley flakes
In a large crock pot, combine 4-6 chicken breasts with one dry ranch dressing packet. Cook on low for 4 hours, or until chicken is cooked through & falls apart.
Add in 1 can of Healthy Choice, Cream of Chicken soup, 8 OZ of neufchâtel cream cheese, 1/2 cup of chicken broth, 1 dash paprika, 1/8 tsp dried oregano, & 1/4 tsp parsley flakes. Cook for another 20-30 minutes until all ingredients combine.
Serve over brown rice or quinoa. We paired ours with some oven roasted veggies, & it made for the perfect meal!
NUTRITION BREAKDOWN: (for 1 serving) 25 g protein/12 g fat/6 g carbohydrates
Whenever I’m really trying to be good with my eating, the hardest thing for me is always the snacky moments, those times in-between meals when all I want to do is walk in the pantry & eat all the things I see. These protein balls are a great way to help with those “I need a snack,” moments. Clean, full of good stuff, & delicious.
Muncher Cruncher Protein Balls: (makes 20 servings)
- 1 1/4 cup old fashioned oats (can use gluten free if needed)
- 1 scoop chocolate protein powder
- 1/2 cup almond butter
- 2 TBS chia seeds
- 2 TBS sugar free maple syrup (could use agave/honey/real maple syrup)
- 1/4 cup water
- 1/4 cup carob chips
Mix all ingredients together until combined completely. Use 1 TBS to scoop up balls. Place in fridge if you plan on eating them right away, or in freezer if you want them to last a bit longer.
Nutrition Facts: (per 1 ball) 82 cals, 4.7 g fat, 7.7 g carb, 1.5 g fiber, 2.1 g sugar, 3.2 g protein
My salads tend to look a lot alike most of the time, so when my mom busted out this yummy salad full of all sorts of different things a few weeks ago it was like a party in my mouth. I loved it! It tasted SO fresh & delicious. I wanted to recreate it ASAP. I changed it up a little bit because I couldn’t find all of the ingredients that she used…(I still have no idea what a daikon is…sorry mom, I left that out.) I also added chicken to make it a main dish instead of a side. I LOVED how it turned out.
Ingredients: Chop the following & combine in a bowl
- 1 head of napa cabbage (I actually used a bag of pre cut cole slaw to save time)
- 1/2 red bell pepper sliced very thinly
- 3 scallions, white and pale green parts only, chopped or julienned
- 1/2 cup snow peas thinly sliced
- 1/2 cucumber julienned
Add in 7 oz of chicken. I used one can of the Costco chicken breast that I’d seasoned with black pepper & garlic salt.
Sweet Asian Dressing: whisk together the following
- 1/4 cup olive oil
- zest and juice of one lime
- 1 clove of garlic, minced
- sprinkle of crushed red pepper
- 3 tsp soy sauce
- 2 TBS rice wine vinegar
- 1-2 tsp stevia in the raw (or regular sugar if you would rather use that)
- salt to taste
Combine the chopped vegetables, chicken, and dressing together and stir.