Thursday, January 31, 2019

Hearty Chicken Vegetable Soup

It is COLD here in Nebraska!  We had a snow day yesterday that was basically a "COLD" day - we stayed home because it was -14 before windchill.  CRAZY!

I wanted a soup without a ton of carbs.  I found this recipe and Chris and I really liked it - nothing fancy - just basic chicken and vegetable soup.  Many times, I think a basic soup like this just needs lots of good seasoning.  Chris almost made some rice to go with his but instead he found some crackers and enjoyed the soup as is.  He said, "I like a good ol' chicken soup!"

Hearty Chicken Vegetable Soup

2 lbs raw, boneless, skinless chicken breast, cut into 1" pieces (I used rotisserie from Costco and           added it in after I cooked the veggies and tossed around a minute or so before adding broth)
32 oz low sodium chicken broth
2 cups mushrooms, cut into quarters
2 cups or 7 large celery stalks, diced
1 medium red bell pepper, cut into 1" pieces
1 medium green bell pepper, cut into 1" pieces
1 medium yellow bell pepper, cut into 1" pieces
3-4 scallions, chopped
1 cup water
2 Tbsp cream
2 Tbsp dried parsley
4 tsp olive oil
1/2  tsp dried thyme leaves
1/4 tsp black pepper
2 cloves minced garlic
Salt and extra seasonings to taste ( I added some garlic and herb seasoning too)

Trim all visible fat from chicken and cut into 1" chunks; Clean and cut all vegetables.  Heat oil in a large soup pan over medium heat.  Add minced garlic and chicken (if using raw chicken).  Add bell peppers, celery and mushrooms.  Cook until tender -about 7 minutes.  Add chicken now if using precooked and heat for about 2 minutes.  Add scallions, broth, water, cream, thyme black pepper and parsley.  simmer until ready to serve. 

Monday, January 28, 2019

Warm Taco Slaw

I love the Egg Roll in a Bowl recipe from Kyndra at Peace, Love and Lowcarb.   She calls is "Crack Slaw"! It is an easy and favorite recipe  - tons of flavor!  She just shared this taco version, Warm Taco Slaw,  on her blog and I made it last night.  It is great too!  Chris spiced his up with jalepenos and more salsa! 

I have been eating a lot of cauliflower rice and this is a healthy dinner with coleslaw.  The coleslaw softens but still has great texture and a little crunch.  I love them both!  I think you should give them both a try!

Warm Taco Slaw (adapted from Peace Love and & LowCarb)

1 lb ground beef
4 Tbsp taco seasoning (see below for homemade taco seasoning)
1   10 oz can diced tomatoes and green chilies, with juices
1   16 oz bag coleslaw
1/2 cup sliced black olives
sea salt (optional)
1 large avocado, peeled, pitted and sliced for garnish
2 green onions, sliced for garnish
fresh cilantro
sliced jalepenos
sour cream

Heat a large skillet over medium heat.  Put the ground beef and 1/2 of the taco seasoning blend in the pan and cook until the meat is browned and cooked through.  Add the diced tomatoes and green chilies, coleslaw mix and the rest of the taco seasoning,  Stir and cook until the cabbage is tender.  Stir in the olives and cook about two minutes.  Taste and add salt if needed. 

Top each serving with the desired toppings - chopped green onions, avocado slices, cilantro, jalepeno slices, sour cream, cheese, etc.

Taco Seasoning - great to make ahead and keep in an airtight container, Peace Love & Low Carb

2 Tbsp chili powder
2 Tbsp cumin
2 tsp onion powder
2 tsp garlic powder
2 tsp celery salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp sea salt

Printable Version

Friday, January 11, 2019

Flourless Chocolate Cake

LOVE LOVE LOVE me some chocolate!  Susan is a coworker and friend and she made this over the holidays.  She sent me a pic so I decided to make it for family and friends after Christmas.  We had eaten plenty but what is just one more piece of chocolate cake... Right?!

Easy, Gluten-Free and oh so yummy - enjoy this dense chocolate cake.  The best part - I had everything on hand - just had to buy raspberries.  We served it with vanilla ice cream!  I will make it again soon and use ALL of the raspberries!

Please visit Two Peas and Their Pod for this recipe and many others.  I follow them on Instagram!

Flourless Chocolate Cake (adapted from Two Teas & Their Pod)


1 cup semisweet chocolate chips
1/2 cup unsalted butter ( I used salted)
3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
3 large eggs, slightly beaten
1/2 cup Dutch process cocoa powder

Ganache Glaze:

1 cup semisweet chocolate chips
1/2 cup heavy cream

Preheat the oven to 375.  Grease a nine inch round cake pan with cooking spray.  Cut a piece of parchment paper to fit the bottom of the pan.  Place it on the bottom and spray it also. 

For the cake, put the chocolate and butter in a large microwave safe bowl and heat until the butter is melted and chips are soft, about one minute.  Stir until the chocolate is melted and the mixture is smooth.  Add the sugar, salt and vanilla and stir to combine. Add the eggs and stir until smooth.  Add the cocoa and stir until just combined. Pour the batter in the prepared pan and bake for 20 - 25 minutes or until the cake has a thin crust and is done in the middle. 

Let the cake cool on a wire rack for 10 minutes.  Loosen the edges of the pan with a butter knife and carefully turn the cake upside down onto a cake/serving plate.  Allow the cake to cool completely. 

While the cake is cooling, make the chocolate ganache.  Combine the chocolate and cream in a medium microwave safe bowl and heat in increments of 30 seconds... until the cream is hot enough to melt the chocolate.  Remove and stir until the chocolate is melted and the mixture is smooth. 

Spread the mixture evenly over the cooled cake.  Let the glaze set up for a few hours - can put in fridge or freezer to hurry the process.  Top with raspberries and powdered sugar and enjoy with vanilla ice cream of whipped cream.