If you’re looking for an easy and tasty potato salad, here’s my newest recipe! It makes 6 servings and is full of flavor 😋 it seemed like every potato salad recipe I had tried finding online was for a huge crowd and I just wanted to make enough for a dinner for 4 with some leftovers. Per the usual, I taste test the measurement of ingredients and my recipe below is the most perfect flavor mashup for a classic potato salad.
We paired our potato salad with smoked pork tenderloin and it was a delicious side. If you’d like to make this vegan friendly, I would change the mayonnaise to vegan mayonnaise and just omit the eggs. Sorry guys this is not keto friendly with the potatoes as the main ingredient! If you end up making this recipe, let me know how it goes in the comments ☺️
Having a great (and simple) recipe for comfort food is a must have in our kitchen. As a child, my grandparents would make Csirkeleves on cold days and it would warm us right up! My grandparents still make this soup and after making this, it made me miss seeing them even more. My husband loved this soup, went back for seconds and he asked me to make it again real soon!
For this recipe, I use bone-in and skin-on chicken thighs. You can also use chicken backs, wings or any dark meat part of the chicken. I don’t recommend chicken breasts because it will dry out more. The skin is left on the chicken because it adds flavor. I serve the soup with the whole thigh but you can also take them out prior to serving to cut up and put back in the pot if you choose. Angel hair pasta is also made separately and then added to the soup once you serve it so it doesn’t get soggy. You can serve this with also egg noodles or dumpling. This recipe makes 4 servings! Enjoy some with your friends and family!
I love using our Instant Pot for making anything with lentils. The Instant Pot cooks them up quickly and they always taste soft and perfect. I had a craving for tacos and wanted to make a new lentil dish, so I created a lentil taco “meat” and scooped it up and put it in fried shells for dinner. My husband ate the lentils like a chili and scooped them up with tortilla chips, he loved it. He even said he didn’t miss the ground beef he would normally have for tacos!
The recipe makes about 6 servings of bowl of lentils, or if you serve them up in fried shells, you’ll have enough for about 4 shells per person. You can use either chicken or vegetable broth for this recipe, if you use vegetable it will be vegan friendly. You can also use more or less broth in your recipe depending on how thick you’d like it. I wouldn’t use less than 2 1/2 cups of broth though, so that way your lentils have enough liquid to absorb and expand while cooking.
If you’d like to use your stovetop instead of the instant pot, you can definitely make it on there. It will take a little longer to cook, but you would cover your pot on your stove and cook for about 30-45 mins after sautéing the onion and garlic , when adding the ingredients together prior to the pressure cooking step. You would check occasionally by stirring and cooking the lentils until desired tenderness. Happy cooking y’all!
On a hot summer day, I love a great (and chilled) side dish like broccoli salad. For this recipe, you can use fresh broccoli or frozen and it’s a great side dish for your next barbecue, or with some yummy steaks! For my recipe, I show the instructions using frozen broccoli which was easier for me since I had a bag of broccoli in my freezer. This is a low carb recipe because I use Swerve powdered sugar for the sweetener instead of regular sugar. If you’d like to use regular sugar, you would need to adjust the sweetness based on your preference and not necessarily use my Swerve measurement for your substitution.
If you’d like to make this vegetarian, leave out the bacon pieces. If you’d like to make this vegan, substitute the mayonnaise with vegan mayonnaise. Let me know if you make either changes and how the recipe turns out! This is a pretty awesome side dish and it was my first time making it too ☺️
Best thing to do when making street tacos is to make your own marinade! That way you know exactly what is in it and how tasty it’s going to be. For this recipe, I used carne picada meat, almost 2lbs. It’s nice because it’s already in small pieces and the marinade coats all of it really well. I have another recipe on my blog about street tacos, this is the most updated recipe and marinade we like to make.
We use limequats in place of limes in our recipe and it makes the marinade even more delicious. In my last post about my homemade guacamole, I talk more about limequats. For the recipe, I put the amount of regular size limes so it’s not confusing for the marinade. Limequats are smaller than key limes and I used more in the marinade than you would regular limes.
We sauté our carne picada on our stove top, but if you’d like to marinate carne asada meat with the same marinade, you can grill them up or sauté. I don’t recommend grilling the carne picada meat because it is in small pieces already when you buy it at the store. See my pic below for reference! Check out the steps and recipe at the bottom too ❤️
What’s better to serve on top of your tacos than some fresh guacamole! I love how creamy and filling guacamole can be, without all the carbs and it’s healthy for you too 😋 This recipe is quick to make, perfect for Taco Tuesday, and low carb and keto friendly. The ingredients are simple and I have a recipe at the bottom too! This is not a spicy guac, but if you’d like to turn up the heat, add a little cayenne pepper to the mix (but be mindful how much because it gets spicy quickly!)
I use limequats for lime juice instead of regular limes and it was so tasty! We have a limequat bush and it’s so awesome to have and use the fruit for our recipes. If you haven’t heard of limequats, they are a cross between a key lime and kumquat. So tasty! They are smaller than a key lime so I used 3 limequats in this recipe. If you have regular limes, just use one for the juice.
I also had leftover guacamole so I refrigerated it in a Tupperware with an avocado seed to keep it fresh. I made guac toast with it the next day for lunch with my special Sola bread that has only 2g net carbs per slice. Enjoy this recipe and let me know if you make it!
Heads up, this is not a low carb or keto friendly recipe, but it’s so delicious! Corn is a starchy vegetable so it’s best to be avoided for a low carb diet, but corn definitely has health benefits. Corn is packed with fiber, vitamins and minerals and is low in fat. If you’re looking for a tasty way to dress up your grilled corn on the cob for your next BBQ meal, this makes plain buttered corn look so basic 😂
We grilled up 5 cobs for this recipe, but you can also do this with 4 cobs, just need to slather on more of the seasoning and butter mix. This is a vegetarian recipe and can be made vegan by substituting with olive oil instead of butter for the seasoning mix. I used fresh basil leaves from our garden and they added a lot of flavor to the recipe. If you don’t have fresh basil, add in 1 tsp of dried basil leaves to your seasoning mix instead. You would then omit the olive oil that would be with the crushed fresh basil leaves. Check out the pics below with recipe at the bottom! Enjoy!
For my friends on a low carb diet, or those who just don’t like beans in their chili, this recipe is great! My mom isn’t a fan of beans, so this recipe is definitely making it to her kitchen. She doesn’t have an Instant Pot so I’ll include directions for that as well, in the next section. This chili is so tasty you don’t even miss the beans. You can even eat this on a keto diet too, each 1 cup serving has only 10g of net carbs.
I make my chili with ground beef, but feel free to make this with ground turkey, chicken or lamb (or any ground meat you like!). If you want to make this spicy, buy the diced green chiles with the *hot* rating on the can and add in crushed red pepper flakes to taste. This is a mild chili the way I have it prepared. If you make this on your stove top, just sauté the onion, minced garlic cloves and ground beef in a skillet. Transfer everything to a pot on your stove when you add in the liquid ingredients. Or if you have a deep skillet, you can keep the ingredients in the skillet and just add the liquids to it. You’ll need to cover and cook it on low for about an hour. Keep an eye on it and stir occasionally. Remove bay leaf before serving for all methods.
If you’d like to make this in your slow cooker, you’ll need to first sauté the onion, garlic & ground beef then transfer to your slow cooker. Slow cook on Low for 6-8 hours or on High for 3-4 hours. Enjoy! 😋
I like how the noodles are still in a noodly shape, which makes them seem cool for our toddler too. She ate a small bowl of just the noodles with some shredded mozzarella cheese and demolished them 😂
For the sauce for the stir fry, I used very little Hoisin sauce (which has a lot of carbs) to flavor it. If you want to leave out the Hoisin, it still tastes really good. I use ginger powder instead of fresh ginger, but if you have fresh on hand, it’s even better! You would just modify to how much minced ginger you add in to your taste preference. I use frozen stir fry veggies for this recipe and found them in our freezer section in our grocery store. It’s very important to look at the carbs and ingredients of the stir fry to make sure they are indeed low carb. Some packages will have baby corn and that is not keto friendly. Some will also have carrots which are okay in very small amounts. Our package had only 4g of net carbs. Here is a link to the one we bought:
If you’d like to use fresh veggies, I would leave the chicken in the skillet and add the veggies to it rather than removing the chicken and adding back. The chicken I use is the Tyson brand fully cooked diced chicken breast pieces. I used 1/2 of the bag which is about 3/4 lb of diced chicken. Here’s a link to the description for that as well ❤️
If I can add cheese to any side dish, I will! This makes your zucchini so tasty, and cooks up so fast in your oven. We use our toaster oven that has bake and broil settings on it so we can bake up stuff like this without heating up our whole house in the summertime. I’ll put the link for the model we have in the next section so you can see!
I used 3 medium size zucchini for this recipe but 2 large will work fine too. This recipe is for 4 servings and I included the carbs on the recipe down below. It’s low carb and keto and tasty! It’s also vegetarian and if you substitute the cheese for vegan cheese, you’ll then have a vegan side dish too! Zucchini is something I never really made a lot of, but I’m excited that I get to make more of it now. I guess this means I’m an adult now 😂 happy eating y’all!