Creamy Chicken and Broccoli Stuffed Spaghetti Squash! Now that’s a mouthful…and a seriously delicious and comforting one at that! Ever since I made my Spaghetti Squash Parmesan, I’ve been dreaming of other combos I could make!
Spaghetti squash is honestly my favorite lower-carb substitute for pasta. The texture is similar enough to me and you can do so many different flavors!
As soon as the new year hit, our grocery store broke out the Valentine’s aisle, which of course, also has items we regularly buy so I cannot avoid it. My girls were drawn to the baking section and wanted me to buy two things: Valentine M&Ms and heart sprinkles. Maddie said to me, “Mom, it’s almost Valentine’s Day and that means we have to do nice things for other people like bake!”. I couldn’t say no her sweet face!
I’ve already declared my unending love for all things red velvet, but I’ll happily do it again right now! Red velvet is LIFE! And these cookies are also crazy delicious and the perfect Valentine’s Day treat!
It’s almost Puppy Bowl time! Or, you know, that one game with the brown sphere-like shape? Or that one day where you make and eat ALL of the snacks?! Yeah, that day!
And what is a game day without the nachos? Not a good one, that’s for sure! Nachos are a must for us. I usually end making some sort of chicken nacho, but my husband requested some sort of beef nachos. He loves all things chipotle, so Chipotle Beef Nachos were made!
New year, new lettuce wrap. I think I’ve officially made this a January thing on this blog considering I’ve made them a lot in Januaries past like these, these, and these. Obviously, I go for low-carb options this time of year!
But, seriously, I adore lettuce wraps! They offer a great alternative to salads when you want to change things up. And of my most favorite salads is a good Greek salad. So why not make it into a lettuce wrap?!
These wraps don’t necessarily require any cooking. I used leftover chicken I had cooked the night before so you can grill extra or you could also use a rotisserie chicken.
The rest of the prep is simple. Just dice up from tomatoes, cucumber, and red onion. Toss in some olives (I used black because that’s what I had in my pantry) and crumbed feta with the chicken. I drizzled some fresh squeezed lemon juice and salt on top.
You could also spoon some hummus or tzatziki sauce on top for added flavor. Or your favorite Greek-style dressing (or green goddess dressing) works good too! These are the perfect light and delicious low-carb lunch!
Yield: 2 servings
Greek Chicken Lettuce Wraps
Greek Chicken Lettuce Wraps - A simple light lunch! Greek-style chicken salad made with chicken, tomatos, cucumbers, olive, and feta! Serve it with fresh lettuce leaves!
The Super Bowl is almost here and it’s that time of year where we want to stick to our diets, but the Super Bowl is all about food and dips and all the yummy things! While spinach artichoke dip is so popular, I wanted to try something a little different and I happened to have some fontina cheese in the fridge to use up so voila! This Fontina Artichoke dip is so delish!
Actually, I made this dip back in early November as a Thanksgiving appetizer, but had too many other holiday recipes to get posted. Oops! Lucky for me, this dip also works really well for game days! It’s kind of a fancier game dip. Game days can be a little more elevated, right?!
It’s super quick to prepare too. Sauté some shallot and garlic and mix them into a mixture of cream cheese and freshly shredded fontina cheese and artichoke hearts. Then just bake until warm and gooey! So easy!
I served this with some lightly toasted sliced baguette, but you could also serve it with tortilla chips or fresh veggies like baby carrots or celery!
One of our favorite soups to make is my easy potato soup. I make it about twice a month during the colder months and its one of our favorite comfort dinners.
Of course though, if you are watching your carbs, it may not be the best choice so I decided to make a cauliflower soup and wanted to use the Instant Pot. Oh my, this soup came out so good! And best of all is that it only needs 5 minutes in the Instant Pot to cook!
You guys, this soup is LUSCIOUS! It’s rich, creamy, and velvety smooth. It definitely has the consistency of your favorite potato soup. The soup gets its thickness from cream cheese instead of cornstarch or flour so it’s also a keto-friendly soup recipe!
This soup is so incredibly simple to make. Just chop up a head of cauliflower, pour in some veggie broth and cook in the pressure cooker for just 5 minutes. While it’s cooking, I cook up some bacon and grate some cheddar cheese for mixing in and for topping the soup.
You can use pre-shredded cheese, but freshly grated cheddar is going to melt so much better so I recommend that if you don’t mind the extra step to grate it.
One other heads up before making this recipe is that you will need either an immersion blender or a good blender. After the cauliflower cooks, you will add cream cheese, cheddar, the sour cream, and the half and half and blend it all up until perfectly smooth and creamy. I like to use my immersion blender, but a regular blender will also work if you don’t have an immersion blender.
If you want to make this recipe, but don’t have a pressure cooker, you can easily make it on your stovetop. Just simmer the cauliflower in the stock until it’s tender for about 10-15 minutes. All of the other steps would be the same!
That’s all you have to do for this soup! Finish it off with all of your favorite toppings like more cheese (duh!), sliced green onion, and crispy bacon!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!