Low-Carb Chicken Tortilla Soup

 

Ingredients

• 2 pounds boneless, skinless chicken thighs cooked and shredded
  
• 1 cup heavy whipping cream half and half is fine if not on keto
• 1 cup low-carb salsa
• 2 teaspoons adobo seasoning
• 1 teaspoon salt
• 2 cups chicken broth
• 1 tablespoon xanthan gum cornstarch could be used too
• 8 ounces colby or colby-jack cheese, shredded
• 8 ounces pepper jack cheese, shredded
• 3 low-carb whole wheat tortillas or tortilla chips
  
• 2 tablespoons butter

 Instructions:

1. In a pot combine all ingredients and simmer for 15-30min 

 2. Make the tortilla strips by cutting the shells into strips. Dredge through butter and place on a pan and bake on 350 degrees for 10-15 minutes. Do not burn.
 

Keto chicken pesto stew with zoodles

 

Ingredients

• 2 tbsp butter
• 1½ lbs boneless, skinless boneless chicken thighs, cut into 1" (3 cm) pieces
• 1½ tsp garlic powder
• 1 cup heavy whipping cream
• 3 tbsp green pesto
• 1 lb zucchini, spiralized
• 8 oz. (1¼ cups) tomatoes, diced, or cherry tomatoes cut in half or use about 1/4 cups sun dried tomatoes
  
• salt and ground black pepper, to taste

Instructions

1. Melt the butter in a large frying pan, over medium-high heat.
2. When the butter starts to bubble, add the garlic powder and chicken to the pan. Sauté for about 10 minutes, or until lightly browned.
3. Reduce the heat to medium-low, and add the cream and pesto. Simmer for a couple of minutes, stirring together until the mixture is creamy and well-combined.
4. Add the zucchini noodles and tomatoes. Toss to combine, and let simmer for about 2 minutes, just until the zucchini noodles become slightly tender, but still have some crispness. Season with salt and pepper to taste. Serve immediately.

 

Low-Carb Chicken Cordon Bleu Soup

 

Ingredients

• 2 pounds Chicken, cooked and diced
• 1 pound diced ham
• 4 Tablespoons butter
• 8 ounces cream cheese
• 1 cup heavy cream
• 4 cups chicken broth
• 1½ cups shredded Swiss cheese
• 1 teaspoon parsley
• ½ teaspoon pepper
• ½ teaspoon salt

Instructions

• Melt butter in a Dutch oven or large pot. Add cream cheese to melted butter and melt.
• Add ham and heavy cream to melted butter and cream cheese. Stir to combine.
• To the ham add chicken and three cups of the chicken broth. SImmer on low for 5-10 minutes. Stirring occasionally. 
• Stir in 1 cup of shredded Swiss cheese and continue to stir until the cheese is melted. If the soup isn't as liquidy as you like it, add the additional cup of broth. Finally, add salt and pepper and parsley.
• Serve with additional shredded cheese.

Nutrition

Calories: 1275kcal | Carbohydrates: 9g | Protein: 79g | Fat: 103g | Saturated Fat: 49g | Cholesterol: 442mg | Sodium: 3170mg | Potassium: 771mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2640IU | Vitamin C: 20mg | Calcium: 457mg | Iron: 4mg

SMOKED Chuck Roast STEAK

Ingredients:
2-3lbs Chuck Roast Steak

Rub:
2 TBS Salt
2 TBS Pepper
1 TBS Onion Powder
1/2 TBS Garlic Powder

Mopping sauce:
2 C Beef Broth
1/4 C apple cider vinegar
2 TBS Worsteire sauce
2 garlic cloves
1/4 onion
1 TBS Sugar
1 TBS BBQ rub

BBQ sauce:
1 cup ketchup
1 TBS worsteshire sauce
2 TBS Brown Sugar
1/2 TBS Pepper
1 TBS Sweet soy sauce
2 TBS Apple cider Vinegar


Directions:
Set Smoker to 235-245 degrees
Combine mopping sauce in saucepan and simmer
Place rubbed chuck roast on smoker for 2 hours
Turn over and add mopping sauce and cook for another hour or until temp reaches 190-195 degrees.
Remove and wrap in paper or tin foil to rest 30min-1hr.
Enjoy!

Source: Pitmaster