Category: dinner

Lazy Low Carb Chicken soup

Quack

Low carb, dairy free, gluten free

Ingredients:

3 medium carrots chopped

1/2 one white onion chopped

3 medium stalks celery chopped

6 chicken breasts chopped

8 cups chicken broth

1 Tbsp Parsley

1 tsp dried garlic powder

Salt and pepper to taste

Instructions:

I like to keep a bunch of boiled and diced chicken in the freezer so I can just pull out the right amount and add to any dish. When I make chicken soup I frequently use the boiled freezer chicken. To boil chicken I just add chicken breasts to cold water in a pot. Then bring that water to a boil. When the temp of the chicken is 165F the chicken is done. Put the chicken in a clean sink with ice water. When cool enough to hold you can chop and freeze.

Chop everything up. Add everything to a slow cooker. Slow cook on high for roughly 4 hrs on high or 6 hrs on low.

Rough Nutrition Count:

267 Calories, 5.75g carbs

Minestrone soup

Quack

Gluten free, diary free, vegetarian, vegan

Recipe:

2 Tbsp olive oil

1/2 cup diced onion

1/2 cup (60g) chopped celery

1/2 cup (80g) chopped carrots

2 tsp minced garlic

9oz roma tomatoes diced & seeded

4 cups vegetable broth

1/2 cup tomato sauce

2 tsp Italian seasoning

30 oz (2 cans) dark red kidney beans rinsed & drained

1/2 cup (60g) green beans

Parsley to taste/garnish

Salt & pepper to taste

Noodles optional and not included in our nutritional information. (I know most minestrone soup has noodles and when we make it we use banza gf chickpea rotini or Barilla gf rotini.

Instructions:

Prep, chop, measure, etc… and put it all in a slow cooker. Cook on high for 4hrs or 6hrs on low.

If adding noodles I prefer to boil them up right before you’re going to use them and allow people to add or not.

I like to pair this w a grill cheese sandwich. I use schlar bread cause I’m gluten free.

Rough Nutritional Info:

340 calories, 63.34g carbs, 22g fiber, 12.83g sugar, 18.67g protein, 5.2g fat.

Inspired by www.dinneratthezoo.com

Gazpacho Soup

Quack

Vegan, low carb, gluten free, dairy free

Ingredients:

1 red onion

1 English cucumber (the long ones) seeded and halved but not peeled.

1 orange or yellow bell pepper

4 plum tomatoes (seeded)

3 minced cloves of garlic (1.5 tsp)

23 ounces (3 cups) tomato juice

1/4 cup 12 yr white balsamic vinegar or white wine vinegar

1/4 cup mild olive oil

1/2 Tbsp salt

1/2 tsp black pepper or white pepper

Instructions:

Mince cucumber & tomato into rough 1” cubes. Use food processor to chop the rest of the veggies fine. Combine all the ingredients and let chill for a minimum of 24 hrs. It really hits it’s sweet spot on day 3. Best when the veggies are at the height of their season. Sour cream for garnish.

Rough Nutrition:

Serving size- 1.5 cups Calories- 162 Carbs-16

Credit: I don’t know where I originally got this recipe but many things have been changed from the original source material.

Meat balls

Quack

Gluten free, low carb

Ingredients:

1lb ground meat (I use 1/2 beef & 1/2 pork or all beef)

1/4 cup Parmesan

1/4 cup heavy whipping cream

1 Tbsp dried parsley

1 Tbsp minced onion (very fine purée)

1 clove garlic (roughly 1/2 tsp)

1/2 tsp salt

1/4 tsp pepper

1 egg

Instructions:

Preheat oven to 400 Fahrenheit. Blend all ingredients. Using a stand mixer combines it best. Use a non stick cooking spray on a baking rack. Put it on a cookie sheet (I recommend putting aluminum foil down to make clean up easier). Make mix into balls and put them in the cooking sheet. Cook in the oven for roughly 18 min or until 165 degrees. Cook in pan to finish.

Makes roughly 9-14 meatballs depending on size. I tend to make 12.

Rough nutritional info:

Cal: 318 fat: 24g carb: 1g protein: 25g

Credit: original recipe found at https://www.lowcarbmaven.com/low-carb-meatballs-recipe-italian-style/