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Low Carb Chicken Soup Recipe

Low Carb Chicken Soup Recipe
This chicken soup recipe is made without added carbs like noodles or potatoes. It’s filled with fiber, protein and lots of delicious flavor. This homemade chicken soup recipe during cold and flu season will get you feeling better in no time. You’ll find this recipe is super easy too! Prep a batch and store it in your freezer so you don’t have to cook when you are under the weather.

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Low Carb Chicken Soup
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Low Carb Chicken Soup Recipe

This chicken soup recipe is made without added carbs like
noodles or potatoes. It's filled with fiber, protein and lots of delicious
flavor.

Course: Main Course
Servings: 8 People
Calories: 166 kcal
Ingredients
  • 1 tbsp Coconut oil
  • 1 med yellow onion, chopped
  • 3 carrots, grated
  • 2 celery stalks, finely chopped
  • 1 tbsp curry powder
  • 2 quarts chicken broth
  • 3 cups diced roasted chicken
  • 1 bay leaf
  • 1 apple, chopped
  • dash of salt & pepper
  • 1/2 tsp dried thyme
  • zest of one lemon
  • 2 cups unsweetened coconut milk
Instructions

  1. In a large pot, over medium heat, melt the coconut oil and add the onion, carrots & celery. After 5 minutes add the garlic & curry powder

  2. After a couple minutes add the chicken broth, chicken, bay leaf, apple, pepper, thyme, and lemon zest. Stir well. Bring to a simmer and cook for 40 minutes.

  3. Stir in the coconut milk and some salt if desired, Remove the bay leaf, serve, and enjoy!

Nutrition Facts
Low Carb Chicken Soup Recipe
Amount Per Serving
Calories 166 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 9g3%
Fiber 2g8%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.

Tex Mex Breakfast Casserole

Tex Mex Breakfast Casserole

This Tex Mex Breakfast Casserole Recipe is a delicious breakfast option that is easy to prepare and always a hit! Don’t let the name fool you, this is also a great lunch, brunch or dinner meal – just leave out the word breakfast, and you’re in business! A few more great recipes that you might like to try for breakfast would be the Baked Blueberry Oatmeal Recipe, and this fantastic Breakfast Muffin Recipe, or this gluten free Healthy Zucchini Bread Recipe from personal trainer and sports nutritionist, Shannon Carney.

This recipe is perfect as you can make this a day ahead for company, or just make a batch for the weekly meal planning menu. Meal planning is always smart to avoid the fast food trap, or unhealthy choices. Made from scratch is always a smart idea as you know exactly what you are fueling your body. This is always important when working out – you need to fuel your body for best results. You can always take it to the next level by working with one of our talented personal trainers. When working with a personal trainer, it is always smart to take a look at your diet as well. We are what we eat! At Sister Bay Athletic Club we offer personal training, an amazing gym, fitness classes, and so much more!

If you enjoyed this recipe, check out more of our healthy recipes to change up your weekly meal plan!

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Tex Mex Breakfast Casserole
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Tex Mex Breakfast Casserole Recipe
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

This is a great breakfast recipe because it allows for many variations and flexibility. Simply swap ingredients to allow for taste or dietary restrictions, or you can prep/bake ahead of time for events or holidays. 

Course: Breakfast
Keyword: breakfast, casserole, eggs, tex mex
Servings: 10 people
Calories: 248 kcal
Author: Gina Homolka
Ingredients
  • 14.5 ounce can diced potatoes or 1 3/4 cup diced cooked potatoes
  • 3 1/2 ounces cooked chorizo sausage – diced (2 links)
  • 2 cans chopped green chilies (undrained) (4.5 ounces)
  • 2 cups shredded Colby-Monterey Jack cheese
  • 12 large eggs
  • 1/2 cup chopped scallions
  • 1/2 teaspoon seasoned salt such as Adobo
  • 1 jalapeno sliced thin
  • 4 ounces avocado sliced
  • 1 cup chunky mild salsa
Instructions

  1. Spray a 3-qt (9” x 13”) oblong glass Pyrex baking dish with cooking spray

  2. Place the potatoes in the baking dish. Top with chorizo, green chiles and 1 cup of the cheese

  3. In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended. Pour over potato mixture.

  4. Cover with lid and refrigerate overnight, if preparing the night before.

  5. When ready to bake, remove from the refrigerator and let it come to room temperature.

  6. Pre-heat the oven to 325°F.

  7. Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.

  8. Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.

  9. Bake 2 more minutes, until the cheese melts. To serve, cut into 10 squares and serve with salsa and avocado.

Nutrition Facts
Tex Mex Breakfast Casserole Recipe
Amount Per Serving
Calories 248 Calories from Fat 140
% Daily Value*
Fat 15.5g24%
Saturated Fat 7.5g47%
Cholesterol 246.5mg82%
Sodium 561mg24%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 15.5g31%
* Percent Daily Values are based on a 2000 calorie diet.

Stuffed Poblano Peppers Recipe

 

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aggies kitchen stuffed pepper
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Stuffed Poblano Peppers Recipe

This 5 ingredient stuffed poblano pepper recipe is perfect for a quick healthy weekday dinner!

Course: Dinner
Keyword: black beans, poblano pepper, turkey, verde salsa
Servings: 4
Author: Aggie's Kitchen
Ingredients
  • 4 poblano peppers sliced in half and seeded
  • 1 lb lean ground turkey
  • 15 oz (1 can) black beans rinsed and drained
  • 1 cup salsa verde divided
  • 4 oz pepper jack cheese shredded
  • coarse salt and fresh pepper to taste
Instructions

  1. Preheat oven to 400 degrees

  2. Place ground turkey in a large nonstick skillet over medium high heat. Brown turkey for about 8-10 minutes, crumbling with a wooden spoon. Season with a pinch of coarse salt and pepper. Once browned and cooked through, stir in beans and 3/4 cup of salsa and reduce heat. Let simmer for about 3-5 minutes until extra liquid is absorbed.

  3. Line up poblano halves in a 9x13 glass baking dish sprayed with nonstick spray. Spoon in turkey and black bean mixture into each pepper. Top each pepper with spoonful of remaining 1/4 cup of salsa. Cover with aluminium foil and bake 15 minutes. 

  4. After 15 minutes, remove foil and top each pepper with a little shredded cheese. Place back into oven and cook for another 5-10 minutes until cheese is melted and peppers are soft. 



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