Creamy Chicken Potato Soup

Ingredients

2 tablespoons butter

1/2 cup diced white onion

1/2 cup sliced celery

3/4 cup sliced carrots

2 tablespoons all-purpose flour

3 cups chicken broth

1 1/2 cups milk

1 medium potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces (about 2 cups)

1 (8 ounce) package cream cheese (softened)

2 cups shredded cooked chicken (rotisserie or canned chicken works well)

1 tablespoon minced flat leaf parsley (optional) 

Instructions

In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.

Sprinkle the flour over the vegetables and stir until coated. 

Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender. 

Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency. 

Stir in the chicken and parsley. 

Add salt and pepper to taste. Serve.

Chicken Tetrazzini

Ingredients

8 ounces of spaghetti noodles
1 pkg fresh mushrooms, sliced
½ cup butter

4 boneless chicken breast halves, cooked 

2 (10.75 ounce) cans condensed cream of chicken soup

1 (16 ounce) container sour cream

2 tablespoons grated Parmesan cheese

Directions

Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.

Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.

Bake at 300 degrees F (150 degrees C) for 40 minutes.

Keto Pancake Mix with Almond and Coconut Flour

Ingredients

• 1 cup Blanched Almond flour(blanched & finely ground recommended)
• 1/4 cup Coconut flour
• 1 Tbs Stevia
• 1 tsp baking powder
• 1/4 tsp sea salt

Instructions for Mix:

Whisk all ingredients together in a large bowl (I double or triple the recipe). Put into an air tight storage container and use as needed.

To make pancakes:

• 5 large Egg
• 1/3 cup unsweetened Almond Milk (I use Fairview low-fat milk)
• 1/4 cup avocado oil (I use regular vegetable oil)
• 1 1/2 tsp vanilla extract (I use Mexican Vanilla)
• 1 1/4 Cup of Pancake Mix

Instructions to make pancakes:

Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)

Preheat an oiled pan or griddle (wipe the bottom of the pan or griddle with a little veggie oil) on the stove over medium-low to medium heat or on a griddle at medium heat.  Drop the batter onto the hot pan and form into circles. 

serving size is 2 3-4” pancakes = 6 total carbs or 3 net carbs