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Buffalo Chicken Soup

May 24, 2019/2 Comments/in Lunch, Soup /by Cherie DeBrule

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Buffalo Chicken Soup

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Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 70 min
Total Time: 1 hour 25 minutes

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Ingredients

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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

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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

Porcupine Meatballs With Gravy

May 21, 2019/1 Comment/in Dinner, Lunch, Main dish /by Cherie DeBrule

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Porcupine Meatballs With Gravy

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Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes

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Ingredients

Scale

1 (6.8-ounce) package RICE-A-RONI® Beef Flavor
1/2 orange or red bell pepper, diced finely
3 garlic cloves, finely chopped
1/2 onion, diced finely
1 pound ground beef
1 egg, beaten
12 ounce beef gravy
1 tablespoon olive oil
2 tablespoons parsley, fresh
salt and pepper, to taste

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Instructions

On a cutting board cut the orange bell pepper, garlic, and onion till they are finely diced.

In a large bowl add the egg and beat it. Then add in the chopped vegetables,ground beef, rice mixture from Rice-A-Roni, and the seasoning mix from the Rice-A-Roni. Use a fork to make sure it well combined.

Take a teaspoon and your hands to make the porcupine meatballs.
Place the meatballs onto parchment paper while making the meatballs.

Heat on medium high a large nonstick skillet and add the olive oil. Add all the meatballs and brown on all sides. Careful while flipping the meatballs over so they don’t crumble. Turn heat to medium low, cover with a lid for 7-9 minutues, or until the meatballs are cooked through.

Drain the grease.

Turn the heat to low and add in the beef gravy sauce and slowly turning over the meatballs till they are all covered in sauce. Keep the lid on and cook for another 30 minutes.

Garnish with fresh parsley, salt, and pepper.

Nutrition

Serving Size: 6
Calories: 319
Sugar: 2.4g
Sodium: 1011mg
Fat: 8.7g
Saturated Fat: 2.5g
Carbohydrates: 29.7g
Fiber: 1.1g
Protein: 29.1g
Cholesterol: 98mg

Spinach and Sun-Dried Tomato Chicken Pasta Alfredo

Spinach and Sun-Dried Tomato Chicken Alfredo

January 25, 2019/0 Comments/in Dinner, Lunch, Pasta /by Cherie DeBrule

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Spinach and Sun-Dried Tomato Chicken Alfredo

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 40
Total Time: 60 min

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Ingredients

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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

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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

Creamy Cabbage & Kielbasa

January 22, 2019/0 Comments/in Dinner, Lunch /by Cherie DeBrule

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Creamy Cabbage & Kielbasa

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Author: Bryon | Taste & Review
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

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Ingredients

Scale

14 ounce classic coleslaw mix with red cabbage and carrots (1 bag)

2 x (14 ounce) Polska Kielbasa

12 ounces Top The Tator Sour Cream (1 container)

2 cup Colby shredded cheese

2 small onions

3 cloves garlic

1 tablespoon butter

2 cup chicken broth

¼ teaspoon salt

¼ teaspoon pepper

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Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the shredded cabbage and carrots will be he heaping out of the pan. As you cook and continually stir it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes.

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

Serving Size: 6
Calories: 690
Sugar: 15.9g
Fat: 37.3g
Saturated Fat: 20.1g
Carbohydrates: 39.3g
Fiber: 1.7g
Protein: 46.2g
Cholesterol: 197mg

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Creamy Cabbage & Kielbasa

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Author: Bryon | Taste & Review
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

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Ingredients

Scale

14 ounce classic coleslaw mix with red cababbage and carrots (1 bag)
2 x (14 ounce) Polska Kielbasa
12 ounces Top The Tator Sour Cream (1 container)
2 cup Colby shredded cheese
2 small onions
3 cloves garlic
1 tablespoon butter

2 cup chicken broth
¼ teaspoon salt

¼ teaspoon pepper

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Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the coleslaw will be he heaping out of the pan but as you cook continually stir and it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes.

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

Serving Size: 6
Calories: 690
Sugar: 15.9g
Fat: 37.3g
Saturated Fat: 20.1g
Carbohydrates: 39.3g
Fiber: 1.7g
Protein: 46.2g
Cholesterol: 197mg

Wild Rice Ham Salad

January 17, 2019/0 Comments/in Dinner, Lunch, Main dish, Side Dish /by Cherie DeBrule

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Wild Rice Ham Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

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Ingredients

Scale

2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

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Wild Rice Ham Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

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Ingredients

Scale

2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

Keto Poblano Cheddar Muffins

January 8, 2019/0 Comments/in Appetizers, Breakfast, Dinner, Lunch, Side Dish, Snack /by Cherie DeBrule

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Keto Poblano Cheddar Muffins

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Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 30min
Total Time: 45min

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Ingredients

Scale

2 cups riced, raw cauliflower

1 poblano pepper minced

2 large eggs, beaten

2 tablespoons melted butter

2 tablespoons butter or ghee, grease muffin pan

1/3 cup grated parmesan cheese

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

1 tablespoon dried onion flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon baking powder

2 teaspoon dried chives

1/4 cup coconut flour

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Instructions

Preheat oven to 350°F.

Grease a muffin pan with butter or ghee and set aside.

In a large bowl beat 2 eggs. Add 2 tablespoons of melted butter.

Rice the cauliflower with a box grater or food processor. If using the box grater use the medium-sized holes to grate the cauliflower into a rice like texture. Then add the rice cauliflower to the big bowl.

On a cutting board mince the poblano pepper and then add to the big bowl.

Then add the grated parmesan cheese, mozzarella cheese, cheddar cheese, dried onion flakes, salt, black pepper, garlic powder, baking powder, dried chives, and coconut flour.

Stir till everything is well combined.

Use a spatula and divide the batter into the 12 greased muffin cups.

Bake the poblano cheddar muffins for 30 minutes or until they are golden brown.

Let the muffins cool for one hour before taking out of pan or serving.

Notes

Wear plastic gloves if you have sensitive skin when cutting the poblano pepper. Leftovers can be in the refrigerator for up to one week or three months in the freezer. Don’t use muffin/cupcake liners as they will stick to the paper.

Nutrition

Serving Size: 12
Calories: 135
Sugar: .7g
Sodium: 221mg
Fat: 9.7g
Saturated Fat: 5.9g
Carbohydrates: 5.4g
Fiber: 2.7g
Protein: 6.6g
Cholesterol: 56mg

Keto Dill Pickle Ham Soup

January 3, 2019/0 Comments/in Low Carb, Lunch, Soup /by Cherie DeBrule

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Keto Dill Pickle Ham Soup

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Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

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Ingredients

Scale

6 1/3 cups chicken broth

16 fl ounces dill pickles ( 1 jar ), chopped

1 (8 ounce) package cream cheese

2 cups shredded cheddar cheese

1 small cauliflower, chopped

1 pound ham, chopped

1 tablespoon dried chives

6 tablespoons sour cream

1/2 teaspoon coarsely ground pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

2 tablespoon dill weed

1/4 teaspoon xanthan gum

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Instructions

On a cutting board finely chop up the pickles. Then chop the ham and cauliflower.

In a large stock pot add the chicken broth and chopped cauliflower. Cover and cook on medium heat until the cauliflower is tender, about 10 minutes. Then add in the cream cheese, cheddar cheese, and sour cream. Stir till both the cheeses are melted and the broth is creamy.

Add the chopped pickles, chopped ham, dried chives, ground pepper, onion powder, garlic powder, dill weed and xantham gum. Cook and stir for 2 minutes on medium heat. Soup should all be combined now.

Reduce heat to low and simmer for 25 minutes (do not boil).

Notes

Garnish with chopped pickles or dill if desired.

Nutrition

Serving Size: 8
Calories: 376
Sugar: 3.6g
Sodium: 2186mg
Fat: 27.2g
Saturated Fat: 15.3g
Carbohydrates: 8.7g
Fiber: 1.8g
Protein: 23.6g
Cholesterol: 97mg

Keto Crack Salsa Chicken

December 14, 2018/2 Comments/in Dinner, Low Carb, Lunch /by Cherie DeBrule

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Keto Crack Salsa Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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

Scale

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

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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

Low Carb Buffalo Chicken Meatballs

October 16, 2018/0 Comments/in Appetizers, Low Carb, Lunch, Main dish /by Cherie DeBrule

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Low Carb Buffalo Chicken Meatballs

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Author: Cherie | Taste & Review
Prep Time: 30
Cook Time: 15
Total Time: 45

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Ingredients

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Buffalo Chicken Meatballs

1 pound ground chicken
1/3 cup almond flour
2 garlic cloves, minced
1/2 onion, minced
1 celery stalk, chopped
½ red pepper, finely diced
1 egg, beaten
2 cups shredded cheddar cheese
1 cup crushed pork rinds
½ cup Frank’s redhot wings buffalo sauce
2 tablespoons, unsalted butter melted

Garnish & Toppings

5 oz crumbled blue cheese
2 green onions, finely chopped

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Instructions

This recipe makes about 2 dozen meatballs.
Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
In a large frying pan, heat two tablespoons of butter until melted and hot. Add the minced garlic, minced onions, chopped celery, and finely diced red pepper. Saute the vegetables until soft and onions are translucent.
In a large mixing bowl add all the buffalo chicken meatballs ingredients including the sauteed vegetables. Then using your hands and fingers mix the buffalo chicken meatball mixture. Don’t over mix into a paste.
Keep your hands oiled so the meatball mixture won’t stick to your hands. Then use a tablespoon size scoop or spoon to gently form the meatballs. Use your hands and fingers to roll the meat mixture into balls. Place the meatballs onto the parchment paper lined sheet. Keep going till all the meatball mixture is used.
Bake the meatballs for 15 minutes or until the center has reached 160ºF. Serve the buffalo chicken meatballs on a plate and garnish with crumbled blue cheese and green onions.

Notes

Serve with celery sticks and bleu cheese dressing. If desired add more hot sauce on top of meatballs.

Nutrition

Serving Size: 24
Calories: 119
Sugar: 0
Sodium: 164
Fat: 9
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 2
Protein: 9
Cholesterol: 46

Low Carb Taco Meatloaf

March 22, 2018/1 Comment/in Dinner, Low Carb, Lunch, Mexican /by Cherie DeBrule

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Low Carb Taco Meatloaf

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 60
Total Time: 70

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Ingredients

Scale

1 pound Jimmy Dean hot premium pork sausage
1 pound ground beef
1/2 medium size onion, chopped
1 egg
1 (1.25 oz) taco seasoning packet
1 (4 oz)can diced green chiles
1 (3.8 oz)can sliced ripe black olives
1 cup salsa
1 cup pork rinds, crumbs
2 cup cajun cheddar cheese curds
1/2 cup taco sauce

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Instructions

Take out 2 (10-inch) loaf pans.
Preheat the oven to 350ºF.
In a large bowl mix together beat the egg and salsa together.
Add in the pork sausage, ground beef, chopped onion, diced green chiles, and pork rind crumbs. Take half a can of black olives into the taco meatloaf mixture and save the rest of the olives for garnishing on top.
Mix the taco meatloaf mixture with your hands till well combined. Then divide the mixture into 4 parts.
Take 1 batch of the meatloaf mixure and place at the bottom of the meatloaf pan. Add 1 cup of cajun cheddar cheese curds making a row of it and pressing down into the meatloaf.
Take another batch of meatloaf mixture and place that on top of the cheese curd layer. Use your hands to press down making it nice and smooth and shaping the top layer nice and flat.
On top of the meat loaf pour 1/4 of a cup of taco sauce. Take a spatula and smooth the sauce so it evenly spread.
Do the same pattern and make the second taco meatloaf.
Bake for 1 hour. When you remove it from the oven the pan will be full of fat.
Lift the taco meatloaf out of pan and place on a serving plate. Serve with taco toppings such as lettuce, shredded Mexican taco cheese, salsa, and sour cream.

Notes

This make 2 (10-inch) loafs. Garnish with your favorite taco toppings!

Nutrition

Serving Size: 12
Calories: 268
Sugar: 2
Sodium: 820
Fat: 20
Saturated Fat: 8
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 5
Protein: 17
Cholesterol: 81

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