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Thai Chicken Zoodle Soup

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Thai Chicken Zoodle Soup

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Course: Dinner, Main Course, Soup
Prep Time: 10minutes
Cook Time: 18minutes
Servings: 6servings
Calories: 227kcal

Equipment

  • Instant Pot or Stove Top

Ingredients

  • 2 tbsp Avocado oil or olive oil
  • 1/2 large White onion
  • 1 tbsp Fresh Ginger chopped
  • 3 cloves Garlic minced
  • 3 cups Chicken broth
  • 1 14.5 oz can Fire roasted tomatoes
  • 2 tbsp Thai Red Curry Paste
  • 1 tsp Salt
  • 1 Yellow bell pepper diced
  • 3 Carrots peeled and diced
  • 1.5 lbs raw Chicken breast
  • 1 13.5 oz can Full Fat Coconut milk
  • 1 Lime juiced
  • 2 large Zucchini spiralized
  • 1/4 cup Fresh Cilantro chopped

Instructions

For the Instant Pot:

  • Select the saute function to medium (if possible) on the Instant Pot. Coat the bottom of the pot with oil, and once hot, add onion. Cook for 2-3 minutes, then toss in ginger and garlic. Once the vegetables are gently browned, about another 3 minutes, select cancel.
  • Now add in chicken broth, tomatoes, Thai curry paste, sea salt, bell pepper, carrots, and chicken breast. Secure the lid. Select manual, or pressure, and cook on high pressure for 8 minutes.
  • Use a quick release, and remove the lid. Take out the chicken breast and shred with a fork and knife. Place the chicken back into the pot. Now stir in coconut milk, lime juice, and spiralized zucchini. Let sit for about 10 minutes before serving.
  • Pour into individual bowls, add salt to taste. Garnish with fresh cilantro (if using).

For the Stovetop:

  • Cut the chicken into bite sized pieces. Heat a large pot to medium heat. Once hot, add oil and onion. Cook for 2-3 minutes, then add chicken, garlic, and fresh ginger. Cook for another 4-5 minutes.
  • Now pour in the chicken broth, diced tomatoes, curry paste, salt, bell pepper, and carrots. Heat to a roaring boil, then reduce to a simmer. Cook for another 10 minutes.
  • Add the Coconut milk, lime, and zucchini. Simmer for another 3-5 minutes.
  • Pour into individual bowls, add salt to taste. Top with chopped fresh cilantro.

Nutrition

Serving: 1cup | Calories: 227kcal

Real Spanish Gazpacho

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Real Spanish Gazpacho

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Course: Appetizer, Soup
Prep Time: 10minutes
Cook Time: 10minutes
Servings: 6servings

Ingredients

  • 2 lbs Vine ripe tomatoes
  • 2 cloves Garlic
  • 6 inch Cucumber peeled and chopped
  • 1 Green bell pepper chopped
  • 1/2 cup Chopped white onion
  • 1/4 cup Red wine vinegar
  • 3/4 cup Olive oil
  • 1/2 tsp Sea salt + more to taste
  • 1/2 tsp Cumin
  • 1/2 tsp Cayenne pepper

Instructions

  • Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced) Add the vegetables and bread to the blender.
  • Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth. Add cumin, salt, and cayenne pepper (if using).
  • Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like in the picture above.
  • Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavor gets better with time.

Notes

The soup will keep for about 5 days in the fridge, but is best within the first 48 hours.
*I do like to add in cayenne pepper for a bit of heat. Definitely optional, and not typically used in traditional gazpacho. But it’s a nice touch!

Nutrition

Serving: 1cup

Turkey Breast Mushroom Stew

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Turkey Breast Mushroom Stew

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Course: Appetizer, Dinner, Soup
Cuisine: American
Keyword: Chickien Soup, Mushroom, Turkey Soup
Prep Time: 15minutes
Cook Time: 1hour15minutes
Servings: 8Servings
Calories: 200kcal

Ingredients

  • 1 tbsp Olive oil
  • 1 lb Extra lean ground turkey breast
  • 2 cloves Garlic minced
  • 1 Lg Onion chopped
  • 1/4 tsp Crushed red pepper flakes
  • 3 tsp Italian seasoning divided
  • 1/2 tsp Fresh ground pepper I prefer 4 pepper blend
  • 3 28oz cans Diced tomatoes no salt added
  • 1 15oz can Pinto beans rinsed
  • 1 tsp Franks red hot
  • 1 small Zucchini sliced
  • 12 oz Fresh Mushrooms sliced

Instructions

  • Heat oil in a skillet over medium heat. Cook the turkey until evenly brown, stirring with a spoon to separate.
    1 tbsp Olive oil, 1 lb Extra lean ground turkey breast
  • Add the garlic, onion and red pepper, and cook for 3 minutes
    2 cloves Garlic, 1 Lg Onion, 1/4 tsp Crushed red pepper flakes
  • Add crushed red pepper, 2 tsp. Italian seasoning and freshly ground 4 pepper blend. Cook for 8 minutes, then transfer to a large pot.
    3 tsp Italian seasoning, 1/2 tsp Fresh ground pepper
  • Add the tomatoes, beans and hot sauce. Stir in zucchini and mushrooms. Bring to a simmer and add remaining Italian seasoning, then reduce to low heat. Simmer for 1 hour, stirring occasionally.
    3 28oz cans Diced tomatoes, 1 15oz can Pinto beans, 1 small Zucchini, 12 oz Fresh Mushrooms, 1 tsp Franks red hot

Nutrition

Serving: 1cup | Calories: 200kcal | Carbohydrates: 24g | Protein: 11g | Fat: 6g

Sweet Potato & Black Bean Chili

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Sweet Potato and Black Bean Chili

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Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Chili, Vegan, Vegetarian
Prep Time: 15minutes
Cook Time: 30minutes
Servings: 4Servings
Calories: 319kcal

Ingredients

  • 1 tbsp Olive Oil
  • 1 Lg Sweet Potato peeled & diced
  • 1 Lg Large Onion chopped
  • 4 clobes Garlic minced
  • 2 tbsp Chili Powder
  • 4 tsp Ground Cumin 
  • 1/2 tsp Ground Chipotle Chile
  • 1/4 tsp Sea Salt
  • 2 1/2 cups Water
  • 2 15oz cans Black Beans rinsed
  • 1 14oz can Diced Tomatoes
  • 4 tsp Lime Juice 
  • 1/2 cup Fresh Cilantro chopped

Instructions

  • Heat oil in a Dutch oven over medium–high heat
    1 tbsp Olive Oil
  • Add sweet potato and onion. Cook stirring often until the onion is beginning to soften, about 4 minutes.
    1 Lg Sweet Potato, 1 Lg Large Onion
  • Add garlic, chili powder, cumin, chipotle, and salt. Cook stirring constantly for 30 seconds.
    4 clobes Garlic, 2 tbsp Chili Powder, 4 tsp Ground Cumin , 1/2 tsp Ground Chipotle Chile, 1/4 tsp Sea Salt
  • Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
    2 1/2 cups Water
  • Add rinsed beans, tomatoes and lime juice. Increase heat to high and return to a simmer stirring often.
    2 15oz cans Black Beans, 4 tsp Lime Juice , 1 14oz can Diced Tomatoes
  • Reduce heat and simmer until starts to thicken, about 5 minutes. Remove from heat.
  • Stir in cilantro just before serving.
    1/2 cup Fresh Cilantro

Nutrition

Serving: 1cup | Calories: 319kcal | Carbohydrates: 54g | Protein: 12g | Fat: 8g

C’s Spicy Chicken Tortilla Soup

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C’s Spicy Chicken Tortilla Soup

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Course: Appetizer, Dinner, Soup
Cuisine: Mexican
Keyword: Chicken Tortilla, Mexican, Soup
Prep Time: 15minutes
Cook Time: 45minutes
Servings: 6Servings

Ingredients

  • 1 Avocado, pitted and slicedGreek Yogurt
  • 3 Chicken Breasts Shredded
  • 1/4 tsp Chilli Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Sea Salt
  • 1/4 tsp Fresh Ground Black Pepper
  • 6 cups Low Sodium Chicken Broth
  • 2 tbsp Olive Oil
  • 1 small Onion Diced
  • 3 cloves Garlic Minced
  • 2 Jalapenos Diced Fine
  • 1 14 oz can Fire Roasted Tomatoes
  • 1 14 oz can Black Beans Drained and rinsed
  • 3 Limes 2 Juiced, 1 cut into wedges for garnish
  • 1 cup Cilantro Roughly chopped
  • 2 Josephs low carb tortillas
  • 1 Avocado Pitted and sliced
  • 2 tbsp Greek Yogurt For garnish

Instructions

  • Preheat oven to 350°
  • Trim chicken and cut into chunks. Place in a casserole pan with 1/2 cup of broth.
  • In a small bowl mix sea salt, black pepper, cumin and chili powder. Sprinkle over chicken and bake for 25 minutes. Remove from heat and shred using 2 forks.
  • Heat oil to medium-high heat in a large pot. Saute onion until soft, about 2 minutes. Add garlic and jalapenos and cook for another minute.
  • Add broth, tomatoes and beans. Bring to a boil. Add shredded chicken and lower heat to simmer for 20-25 minutes.
  • While soup in simmering, sprinkle tortillas with garlic and chili powder. Cut into 1" slices and bake on cookie sheet on 415° for 2 minutes. [OR airfryer on 400° for 2-3 minutes] until crispy.
  • Right before serving add lime juice and fresh cilantro to the pot and stir.
  • Ladle one cup of broth and one cup of soup into a bowl. Garnish with toasted pita, avocado and a dollop of Greek yogurt.

Vine Ripe Tomato Soup in Minutes

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P’s Vine Ripe Tomato Soup in Minutes

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Course: Appetizer, Soup
Cuisine: American
Keyword: Appitizer, Soup, Tomato Soup
Prep Time: 10minutes
Cook Time: 5minutes
Servings: 4Servings
Calories: 37kcal

Equipment

  • Blender

Ingredients

  • Fresh Ground Black Pepper (to taste)Pinch of Sea Salt½ Jalapeno Pepper *Optional if you want a little kick!
  • 6 Vine Tomatoes
  • 1/2 cup Fresh Basil Chopped
  • 2 cloves Fresh Garlic
  • 1 small Yellow Onion Peeled and cut in half
  • 1 Red Pepper Deseeded
  • 2 tbsp Onion & Herb Mrs. Dash
  • 1 tsp Black Pepper

Instructions

  • Wash all veggies and herbs
  • Put all ingredients in a blender or food processor and puree
  • Serve hot or cold.
  • Feel free to add in protein such as Shrimp, Beef or Chicken

Notes

Fun Fact: Lycopene is the famed antioxidant that gives tomatoes their beautiful rich color. What does this mean for your health? Studies show that tomato rich diets have been linked to decreased risk of heart disease and some cancers, due to their ability to lower bad (LDL) cholesterol!

Nutrition

Serving: 1cup | Calories: 37kcal | Carbohydrates: 7g | Protein: 2g

Butternut Squash Soup

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Butternut Squash Soup

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Course: Appetizer, Dinner, Side Dish, Soup
Cuisine: American
Keyword: Fall, Soup, Squash
Servings: 6

Ingredients

  • 1 Butternut Squash
  • 4 cups Water
  • 2 tbsp Walnut Oil
  • 1 cup Sweet Onion Chopped
  • 1 clove Garlic Curshed
  • 1 tsp Curry Powder
  • 1 tbsp Fresh Ginger [about 2"] Grated
  • Sea Salt
  • Fresh Ground Black Pepper
  • 1 cup Low Sodium Chicken Broth or Vegetable Broth

Instructions

  • Preheat oven to 350°
  • Cut squash in half lengthwise and scoop out seeds, peel and cut into chunks.
    Place water and squash in a large pot and bring to a boil. Reduce heat and simmer for 10 minutes or until squash is tender. Remove from heat.
    Set squash and water aside to cool. [Do NOT Strain]
    1 Butternut Squash, 4 cups Water
  • Heat oil in a medium skillet to medium-high heat. Saute onions and garlic until golden.
    1 cup Sweet Onion, 1 clove Garlic, 2 tbsp Walnut Oil
  • Stir in curry powder, ginger, sea salt & pepper to garlic mixture. Simmer on low for 2-3 minutes.
    1 tbsp Fresh Ginger [about 2"], Sea Salt, Fresh Ground Black Pepper, 1 tsp Curry Powder
  • Add onion/garlic mixture and chicken broth to squash.
  • Once cooled, puree all contents in a food processor or blender.
    1 cup Low Sodium Chicken Broth

Spicy Venison Stew

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Spicy Venison Stew

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Course: Dinner, Soup
Cuisine: American
Keyword: Soup, Stew, Venison
Prep Time: 15minutes
Cook Time: 40minutes
Servings: 4Servings

Equipment

  • Instant Pot

Ingredients

  • 4 cups Low Sodium Beef Broth
  • 1 lbs Venison Roast Cut into 2" cubes
  • 2 cups Kale
  • 1 Red Pepper Sliced
  • 1 Fennel Bulb Chopped
  • 1/2 Jalapeno Finely chopped [or more to taste]
  • 2 Parsnips Peeled and sliced
  • 1/2 tsp Sea Salt
  • 1 tsp Fresh Black Pepper
  • 1 tsp Thyme
  • 1/4 tsp Cayenne
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tbsp Avocado Oil

Instructions

  • In a small bowl mix sea salt, black pepper, thyme, cayenne, garlic and onion powder. Coat venison cubes with mixture.
  • Push saute on instapot. Add oil and seasoned venison stirring occasionally until browned about 10 minutes.
  • Shut saute off. Add broth and veggies. Lock cover and pressure cook on high for 30 minutes.
  • Let natural release for 10 minutes. Then manually release and serve

Curried Sweet Potato & Apple Soup

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Curried Sweet Potato & Apple Soup

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Course: Appetizer, Soup
Cuisine: Mediterranean
Keyword: Soup, Sweet Potato
Prep Time: 10minutes
Cook Time: 25minutes
Servings: 4servings

Ingredients

  • 1 tbsp Olive Oil
  • 1 large Onion Sliced
  • 2 cloves Garlic Sliced
  • 1 tbsp Fresh Ginger Finly Chopped
  • 1 tsp Curry Powder
  • 3/4 tsp Ground Cumin
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Cinnoman
  • 4 cups Water
  • 1 1/2 pound Sweet Potatos Peeled and cut into chuncks
  • 3 large Granny Smith Apples Peeled, cored and cut into chuncks
  • 2 tbsp Cilantro Chopped

Instructions

  • Heat oil to medium-high heat in a large pot.
    1 tbsp Olive Oil
  • Add onions and garlic. Saute until tender, about 5 minutes.
    1 large Onion, 2 cloves Garlic
  • Add ginger, curry powder, cumin, salt and cinnamon stirring constantly for 1 minutes.
    1 tbsp Fresh Ginger, 1 tsp Curry Powder, 3/4 tsp Ground Cumin, 1/2 tsp Sea Salt, 1/4 tsp Ground Cinnoman
  • Add the water, sweet potatoes and apples. Bring to a boil over high heat.
    4 cups Water, 3 large Granny Smith Apples, 1 1/2 pound Sweet Potatos
  • Reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender. Stir often.
  • Add contents to food processor in batches. Puree each batch until very smooth.
  • Combine all batches in a pot for reheating. Top with Cilantro to serve.
    2 tbsp Cilantro

Crystal’s Turkey Chili

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Turkey Chili [Instant Pot]

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Course: Dinner
Cuisine: Mexican
Keyword: Chili, dinner, Insant Pot, quick & easy, Turkey Chili
Prep Time: 15minutes
Cook Time: 20minutes
Servings: 4
Calories: 356kcal

Equipment

  • Instant Pot

Ingredients

  • 1 tbsp Extra-virgin olive oi
  • 1 lb Lean ground turkey
  • 1 medium Yellow Onion Diced
  • 2 cloves Garlic Minced
  • 1 tsp salt
  • 1 28 oz Can Crushed Tomatoes
  • 1/2 cup Water
  • 1 medium Yellow Bell Pepper
  • 1 medium Jalapeno Seeded and chopped
  • 1 tbsp Chili powder
  • 2 medium Avocado Halved, pitted, peeled, and diced
  • 2 tbsp Fresh Cilantro Chopped

Instructions

  • In a 6 qt Instant Pot, select saute and adjust to normal/medium.
    Once hot, add oil, turkey, onion, garlic and salt.
    Cook, stirring occasionally with a wooden spoon to break up the meat, 8 to 10 minutes.
    Select cancel.
    1 tbsp Extra-virgin olive oi, 1 lb Lean ground turkey, 1 medium Yellow Onion, 2 cloves Garlic, 1 tsp salt
  • Stir in 1/2 cup water, tomatoes, bell pepper, jalapeño, and chili powder.
    Lock the lid in place. Select Manual, and cook on high pressure for 5 minutes.
    Use a quick release.
    1 tbsp Extra-virgin olive oi, 1 28 oz Can Crushed Tomatoes, 1/2 cup Water, 1 medium Yellow Bell Pepper, 1 medium Jalapeno, 1 tbsp Chili powder
  • Top servings with the avocado and cilantro
    2 medium Avocado, 2 tbsp Fresh Cilantro

Nutrition

Calories: 356kcal | Carbohydrates: 25g | Protein: 25g | Fat: 15g