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Buffalo Chicken Soup

Buffalo Chicken Soup

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Buffalo Chicken Soup

Buffalo Chicken Soup

★★★★★ 5 from 1 review
  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 70 min
  • Total Time: 1 hour 25 minutes
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Ingredients

Scale

1/2 head Cauliflower, chopped finely
1 red pepper
2 cups shredded carrots
1 small onion, diced
2 celery stalks, diced
1 tablespoon celery leaf, chopped finely
4 cloves garlic (minced)
1 pound chicken breast shredded
2 (32 oz) chicken broth carton
8 ounce mild cheddar cheese
8 ounce cream cheese, room tempature softened
1 pint heavy whipping cream
one seasoning packet of ranch dressing
1 cup Frank’s RedHot Buffalo Wing Sauce
1 teaspoon olive oil
4 ounces blue cheese crumbles
2 tablespoon fresh parsley
2 tablespoon fresh chives

Instructions

On a cutting board cut up the cauliflower, red pepper, onion, and celery. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables except the cauliflower that were put aside. Cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender.

While the onions are cooking you can cook the chicken. Take a stock pot and add the chicken broth and chicken breasts. Bring the broth to boiling or on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170°F), about 15- 20 minutes. Then remove the chicken with a slotted spoon so the broth can drain off back into the stock pot.

Place the cooked chicken breasts on a cutting board. Allow it to cool for 5 minutes. Use either bear claws or 2 forks to shred the chicken.

While the chicken is cooling you can make the creamy buffalo chicken broth. Add the mild cheddar cheese, cream cheese, heavy whipping cream, seasoning packet of ranch dressing, and Frank’s RedHot Buffalo Wing Sauce to the stock pot. Stir it on low and keep stirring till it is all blended together, about 5 minutes.

Then add the shredded chicken, sauteed vegetables, shredded carrots, cauliflower, celery leaf into the stock pot. Cover and simmer for 25 minutes.

Garnish each soup bowl you serve with blue cheese crumbles, fresh chives, and fresh parsley.

Nutrition

  • Serving Size: 10
  • Calories: 413
  • Sugar: 3.4g
  • Sodium: 4190mg
  • Fat: 21.3g
  • Saturated Fat: 12.1g
  • Carbohydrates: 26.6g
  • Fiber: 1.4g
  • Protein: 23.4g
  • Cholesterol: 91mg

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Spinach and Sun-Dried Tomato Chicken Pasta Alfredo

Spinach and Sun-Dried Tomato Chicken Alfredo

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Spinach and Sun-Dried Tomato Chicken Pasta Alfredo

Spinach and Sun-Dried Tomato Chicken Alfredo

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60 min
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Ingredients

Scale

¼ cup butter

3 cups heavy whipping cream

4 cloves garlic, crushed

2 x (5 ounces) freshly shredded parmesan cheese

10 ounces of chopped frozen spinach ( 1 box), drained and thawed

8.5 ounces of sun-dried tomatoes julienne cut (1 jar)

2 boneless, skinless chicken breasts grilled

¼ cup chopped parsley

1 tablespoon lemon juice

1 egg yolk

¼ teaspoon salt

¼ teaspoon pepper

12 ounces Barilla fettuccine pasta

Instructions

Grilled Chicken:

For this recipe the chicken breasts are grilled 5-7 minutes per side, or until juices run clear. Make sure to pound the breasts before grilling. The internal temperature should reach 165°F, then you can remove it from the grill. After the chicken breasts have cooled enough to touch you can chop it into pieces using a knife on a cutting board.  

Make The Alfredo Sauce:

On a cutting board chop the garlic cloves finely.

In a medium sauce pan melt the butter over medium heat. Add the heavy whipping cream into the pan and simmer for 5 minutes. Then add the garlic, salt, pepper, and freshly shredded parmesan cheese. Whisk it quickly until it is all melted and well combined. Add the egg yolk and lemon juice and stir. Sauce will be thickened. If the mixture is too thick you can add more cream.

Turn the heat on low and add the spinach. Drain the oil out of the sun-dried tomatoes and blot it with a paper towel. Then add the sun-dried tomatoes to the sauce and stir.

Cook The Fettuccine Noodles:

Cook the pasta noodles according to the package instructions and drain.

Combine All The Ingredients:

After the chicken is done grilling and pasta is cooked you can stir them both in and gently toss to combine.

Serve right away and garnish with parsley and more fresh parmesan if desired.

Notes

This recipe is great for that special date or holiday meal. 

Nutrition

  • Serving Size: 6
  • Calories: 785
  • Sugar: 5.4g
  • Sodium: 2273mg
  • Fat: 50.3g
  • Saturated Fat: 28.3g
  • Carbohydrates: 44.6g
  • Fiber: 4g
  • Protein: 39.9g
  • Cholesterol: 239mg

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Keto Crack Salsa Chicken

Keto Crack Salsa Chicken

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Keto Crack Salsa Chicken

Keto Crack Salsa Chicken

★★★★★ 5 from 1 review
  • Author: Cherie | Taste & Review
  • Prep Time: 10 min
  • Cook Time: 360 min
  • Total Time: 370 min
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Ingredients

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  • 3 pounds boneless skinless chicken breast
  • 1/2 Cup chicken broth
  • 1/2 cup salsa
  • 1 Tablespoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon minced garlic
  • 1 teaspoon minced onion
  • 1/4 teaspoon pepper
  • 2 x (1 ounce) packets dry ranch seasoning
  • 2 x (8 ounce) package cream cheese, cut into smaller chunks
  • 1 cup Colby Jack Cheese
  • 10 slices bacon, ( 1 package) cooked crispy and crumbled

Instructions

Pour the chicken broth on the bottom of the slow cooker. Add the salsa, dried parsley, dried dill, minced onion, pepper, and two packets of dry ranch seasoning. Stir till well combined.

Next place the chicken breasts on the bottom of a slow cooker. Add two packages of cream cheese that are cut into small chunks on top of the chicken breasts.

Cook on low for 6-8 hours or high for 4 hours.

Take the chicken out and shred the cooked chicken with a fork on a cutting board. Add the shredded chicken back in the slow cooker. Then add the Colby Jack Cheese and bacon crumbles on top.

Serve after the cheese has melted on it.

Notes

For a strict Keto diet don’t use the dry ranch seasoning packets as they contain maltodextrin. Garnish this dish with green onions if desired. Serve it with cloud bread, lettuce wraps, low carb wraps, coleslaw, riced cauliflower, zucchini noodles, or eat it as is.

Nutrition

  • Serving Size: 8
  • Calories: 992
  • Sugar: .3 g
  • Sodium: 758 mg
  • Fat: 33.1 g
  • Saturated Fat: 13.4 g
  • Carbohydrates: 1.3 g
  • Fiber: .2 g
  • Protein: 161.4 g

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Slow Cooker Orange Stir Fry

Slow Cooker Orange Stir Fry

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Slow Cooker Orange Stir Fry

Slow Cooker Orange Stir Fry

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 3 hours
  • Total Time: 195 minutes
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Ingredients

Scale

16 Oz package broccoli stir fry blend (broccoli, carrots, onion, red peppers, celery, water chestnuts & mushrooms)

2 tablespoons tapioca flour

1 pound skinless, boneless chicken breast halves, cut into 1– inch pieces

¾ cup chicken broth

½ cup low-sugar orange marmalade

2 tablespoons teriyaki sauce

2 tablespoons coconut aminos

1 tablespoon swerve brown sugar replacement

1 teaspoon dry mustard

½ teaspoon ground ginger

Instructions

In a 3 ½ or 4-quart slow cooker place frozen vegetables. Sprinkle tapioca flour over the vegetables and stir. Place the chicken pieces on top of the vegetable mixture.

 

To make the orange sauce combine in a small bowl, chicken broth, low-sugar orange marmalade, teriyaki sauce, coconut aminos, swerve brown sugar replacement, dry mustard, and ginger. Use a fork and stir it till it is well combined. Pour sauce over chicken pieces.

 

Cover and cook on low heat for 4 to 5 hours or on high heat setting for 2 to 2 ½ hours.

Notes

Garnish with cashews, green onions, and orange slices if desired. 

Nutrition

  • Serving Size: 4
  • Calories: 368
  • Sugar: 17g
  • Sodium: 573mg
  • Fat: 4.6g
  • Saturated Fat: 1.6g
  • Carbohydrates: 47.8g
  • Fiber: 3.1g
  • Protein: 28.3g

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Low Carb Chicken Kiev

Low Carb Chicken Kiev

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Low Carb Chicken Kiev

Low Carb Chicken Kiev

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 30
  • Total Time: 50
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Ingredients

Scale
  • 6 large (8-oz) boneless skinless chicken breasts
  • Avocado oil for frying

Herb Butter filling

  • 9 tablespoon butter, room temperature
  • 6 garlic cloves, minced
  • 1 tablespoon fresh chives, minced
  • 1 tablespoon tarragon
  • 1 tablespoon fresh parsley, plus more for garnish
  • 1/2 teaspoon salt

Breading

  • 3/4 cup almond flour
  • 3/4 cup coconut flour
  • 3.25 oz pork rinds, crumbled
  • 2 eggs

Instructions

Prepare The Herb Garlic Butter Filling

  1. In a small bowl mix together with a fork the butter, minced cloves, mined chives, tarragon, fresh parsley, and salt. Cover and put in freezer for 30 minutes.

Prepare The Chicken

  1. Flatten each chicken breast using plastic wrap on top of each breast. Take a meat mallet and pound it till all the pieces are of the same even thickness. Make sure it is going to be thin enough so later on when you add a filling to it you will be able to wrap it. When the butter has chilled for half hour take it out. Take out plastic wrap and place the pounded chicken breast on it. Then use a tablespoon to scoop out the herb garlic butter filling and place in the middle of the chicken. Use more or less needed depending on each size of the chicken breast. Fold all the chicken to the center. Then take the plastic wrap gather it and cover it. Make sure it is nice and tight. Twist the plastic wrap at the top. It will look like a giant teardrop. Then repeat this pattern till all the chicken is done. Place on a plate and put in the freezer for 40 minutes. Chicken will cold but not frozen. You can prepare the breading while it is in the freezer.

Bread The Chicken Kiev

  1. After the chicken has been in the freezer for 40 minutes take it out. Take a small bowl and 2 medium size bowls out. Place the 2 eggs in the small bowl and beat the eggs. In a medium size bowl add the almond flour and coconut flour. Use a fork and mix the flours till well combined. In another medium size bowl add the crushed pork rinds.
  2. Dip chicken in almond and coconut flour mixture first. Then dip in the beaten eggs followed by dipping it into the crushed pork rinds. Place all the breaded chicken on a plate. Freeze for 15 min before frying.

Cook The Chicken Kiev

  1. Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used avocado oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt. You can also preheat the oven at this time to 400º F and line a baking sheet with parchment paper.
  2. When the deep fryer is up to temperature and the chicken has been chilled for 15 minutes you can now fry it about 1-2 minutes or until lightly golden. Take the chicken out and place on the lined baking sheet. Repeat this till all the chicken has been deep fried.
  3. Put the chicken in the oven and cook for 15 minutes or until golden brown. Let it cool for 5 minutes before serving. Sprinkle fresh parsley on top for garnish.

Notes

  • This recipe is time consuming but worth the effort! Great for a date night of cooking together on the weekend.

Nutrition

  • Serving Size: 6
  • Calories: 489
  • Sugar: 0
  • Sodium: 263
  • Fat: 36
  • Saturated Fat: 14
  • Unsaturated Fat: 19
  • Trans Fat: 1
  • Carbohydrates: 22
  • Protein: 22
  • Cholesterol: 153

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