Instant Pot Cheeseburger Soup

 Whether you're attempting the keto diet, or simply looking for more low-carb meal ideas, this Instant Pot keto cheeseburger soup is perfect to have for dinner (or lunches!) throughout the week.

Ingredients :

• 1 lb. ground beef
• 1 cup diced onions
• 1 cup chopped carrots
• 1 cup diced celery
• 3 cups beef broth
• 1/2 tsp paprika
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 cup cheddar cheese
• Chopped fresh parsley
• Bacon crumbles

Directions:

1. Turn on the Sauté feature for the Instant Pot. Once warm, cook the ground beef inside the Instant Pot. Drain the excess grease into a can.
2. Add in onions and cook for 1 minute. Then add in the carrots, celery, beef broth, and paprika.
3. Place the lid on top and switch the Instant Pot to manual (Pressure Cook). Cook on high pressure for 5 minutes, seal closed.
4. Once the timer goes off, let the pot depressurize by itself for 10 minutes, then release the rest of the pressure.
5. Switch it back to the Sauté feature and add the heavy cream, cheddar cheese, and sour cream. Stir until fully combined and warmed through.
6. Scoop into bowls and top with bacon bits, parsley, and extra cheddar cheese if desired.

Keto Peanut Butter Cookies

  Followers of the keto diet stick to a low-carb meal plan, getting energy and nutrients from protein and fats instead. Peanut butter is a great source of both, and it makes a delicious base for these cookies.

Ingredients :

• 1 cup unsweetened, unsalted peanut butter (smooth or chunky; I used Trader Joe's Organic Creamy No Salt Peanut Butter)
• 1 large egg
• 1/3 cup (64g) Swerve Brown sweetener
• 1/4 tsp fine sea salt

Directions:

1. Preheat oven to 350ºF; line a large baking sheet with parchment.
2. In a bowl, combine all ingredients and stir with a wooden spoon until well incorporated. Use a 1-tablespoon scoop or two spoons to portion dough. Roll into balls and place 1 inch apart on baking sheets. Use a fork to flatten and create a crisscross pattern.
3. Bake until cookies are golden around the edges but still slightly soft in the middle, about 9 to 11 minutes. Let cool on baking sheet on wire racks for 5 minutes, then transfer cookies to rack to cool completely. Store leftovers covered in the fridge.

Honey Glazed Turkey

This Honey Glazed Turkey will be a sensation at this Thanksgiving get together. With a a great taste that everyone will love!

Ingredients:

• 1 turkey (14 to 16 pounds)
• GLAZE:
• 1/2 cup honey
• 1/2 cup Dijon mustard
• 1-1/2 teaspoons dried rosemary, crushed
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• STUFFING:
• 1/2 cup butter, cubed
• 2 cups chopped onion
• 1-1/2 cups chopped celery
• 12 cups unseasoned stuffing cubes or dry bread cubes
• 1 tablespoon poultry seasoning
• 2 teaspoons chicken bouillon granules
• 1 teaspoon pepper
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon lemon-pepper seasoning
• 3/4 teaspoon salt
• 3-1/4 to 3-3/4 cups boiling water

Directions:

• Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours.
• In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
• For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer.
• Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

Herb-Glazed Roasted Turkey

This Herb Glazed Roasted turkey will be a different way for you loved one to enjoy Thanksgiving!

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Ingredients:

Ingredient Checklist

• 1 (16 pound) whole turkey, neck and giblets removed
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper 
• 1 teaspoon ground thyme
• 1 cup honey 
• 1/2 cup melted butter 
• 2 teaspoons dried sage leaves
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper 

Directions:

• Step 1

  Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.

• Step 2

  Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.

• Step 3

  Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.

• Step 4

  In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.

• Step 5

  Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Thanksgiving Sweet Potatoe Pie

This is not exactly how I make my sweet potato pie but if you make it by this recipe it will be just as good. I actually melt marshmallows on top of my pie but if you want to put some cool whip on top instead that's fine too.

Ingredients in Sweet Potato Pie

• Sweet Potatoes: You can purchase canned sweet potatoes but it tastes even better to make baked sweet potatoes (or to boil them). You’ll just simply need to toss them into the oven and let them bake.  This can be done a day or two ahead of time!
• Evaporated Milk: This adds a creamy consistency.
• Sugars: Obviously for sweetness, sub in half brown sugar for a richer flavor.
• Crust: I prefer homemade but store bought will work just fine too!

How to Make Sweet Potato Pie

Much like a pumpkin pie, this is the epitome of “easy as pie”. The hardest part will be deciding how large to cut each piece!

1. Combine prepared sweet potato with remaining ingredients (eggs, evaporated milk and pumpkin pie spice per recipe below).
2. Whisk or use an electric hand mixer for an extra smooth pie (I prefer the texture of whisking).
3. Pour into a prepared pie crust.

Bake this sweet potato pie recipe for about 1 hour and allow to cool completely.

Chicken and Veggie Quesadilla

This Chicken and Veggie Quesadilla is a great choice for diabetics who want to enjoy food but need to watch what they eat!

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Recipe Summary

Active:

20 mins

Total:

20 mins

Servings:

1

Nutrition Profile:

Diabetic Appropriate

Egg Free

Nut-Free

Soy-Free

Healthy Pregnancy

Nutrition Info

Ingredients:

Ingredient Checklist

• 2 teaspoons canola oil 
• ¼ cup chopped onion 
• ¼ cup diced red bell pepper 
• ¼ cup diced zucchini 
• 2 ounces shredded cooked chicken 
• 2 tablespoons fresh or (rinsed) frozen corn kernels 
•          1 tablespoon chopped fresh cilantro, optional 
•  1 8-inch whole-wheat tortilla 
•   3 tablespoons shredded pepper Jack cheese 

Directions:

• Step 1

  Heat oil in a medium skillet over medium heat. Add onion, bell pepper, and zucchini; cook, stirring often, until the vegetables are tender, 3 to 4 minutes. Add chicken and corn; cook until heated through, about 1 minute. Stir in cilantro, if using. Transfer the vegetables to a small bowl. Wash and dry the skillet.

• Step 2

  Place tortilla on a cutting board. Sprinkle 1 Tbsp. cheese over half the tortilla, leaving a 1/2-inch border. Top with the vegetable mixture and the remaining 2 Tbsp. cheese; fold the tortilla in half.

• Step 3

  Heat the skillet over medium heat. Add the quesadilla and cook until the tortilla is browned and the cheese has started to melt, about 2 minutes per side. Cut into 3 wedges to serve.

Coconut Angel Cake

INGREDIENTS:
For the cake:
Cooking spray
3 c. cake flour, spooned and leveled
1 3/4 c. granulated sugar
4 1/2 tsp. baking powder
1/2 tsp. kosher salt
5 large egg whites
1 (13.66-ounce) can unsweetened coconut milk, divided
1 c. (2 sticks) unsalted butter, at room temperature 
For the frosting:
1 (8-ounce) package cream cheese, at room temperature
1/4 c. confectioners' sugar
2 c. heavy cream, chilled and divided
1 1/2 c. toasted flaked coconut

DIRECTIONS:
Make cake: Preheat oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray and line with parchment paper; coat parchment. Whisk together flour, sugar, baking powder, and salt in a bowl. Gently whisk together egg whites and 1/2 cup coconut milk until frothy in a second bowl.
Beat butter with an electric mixer on medium speed until smooth, 1 to 2 minutes. Gradually beat in remaining 1 cup coconut milk a little at a time, beating until light and fluffy, 2 to 3 minutes. Decrease mixer to low and add flour mixture and egg white mixture in three additions, beginning and ending with flour mixture, just until incorporated.
Transfer batter to prepared pans, dividing evenly (about 2 cups each). Bake until a toothpick inserted into centers comes out clean, 25 to 28 minutes. Cool in pans on wire racks, 10 minutes. Turn out onto wire racks to cool completely.
Make frosting and decorate: Whisk cream cheese and sugar with an electric mixer on medium speed until smooth, 2 to 4 minutes. Gradually add 1 cup cream until incorporated. Beat until stiff peaks form, 1 to 2 minutes.
Place one cake layer on a cake stand or plate. Top with half of frosting. Repeat one more time, then top with remaining layer.
Just before serving, whisk remaining 1 cup cream with an electric mixer on medium speed until stiff peaks form, 1 to 2 minutes. Frost top and sides of cake with whipped cream, then cover with toasted coconut.

White Chocolate Raspberry Cheesecake Bars

3 Parts to This Recipe:

Raspberry Swirl
Oreo Cookie Crust
White Chocolate Cheesecake Filling
white chocolate raspberry cheesecake bars

Raspberry Swirl
I recommend preparing the raspberry swirl first. Made from real raspberries, this homemade sauce must cool down completely before swirling into the white chocolate cheesecake filling. I usually stick it in the refrigerator for 1 hour to speed up the cooling process. Or you can make the raspberry sauce the night before.

Mix some water and cornstarch together.
Cook fresh or frozen raspberries, sugar, and more water together on the stovetop.
Add cornstarch mixture.
Once slightly thickened, remove from heat.
Press raspberries through a fine mesh strainer to rid the seeds. Discard the seeds.
Let the seedless sauce cool completely before using.
homemade raspberry sauce



Oreo Cookie Crust
This recipe bakes in a 9-inch square baking pan, so use the same Oreo cookie crust as my Snickers cheesecake bars. You need 20 Oreo cookies (Double Stuf or regular) and 5 Tablespoons of melted butter. I’ve gotten away with 18 Oreos and 4 Tablespoons of butter (as seen in my salted caramel chocolate chip cheesecakes), but I like this slightly thicker crust for bars.

Using a food processor or blender, pulse the Oreos (the whole Oreo– cookie AND filling) into crumbs.
Mix with melted butter.
Press into a lined 9-inch square baking pan.
Pre-bake for 8 minutes as you prepare the filling. 9 inch Oreo cookie crust















White Chocolate Cheesecake Filling
Ok we’re almost done! Let’s make the cheesecake filling, then bring each component of this recipe together before baking.

Chop and melt pure white chocolate. Don’t use white chocolate chips/morsels. Instead, pick up two 4-ounce white chocolate baking bars from the baking aisle– I prefer Ghirardelli or Baker’s brands sold right next to the chocolate chips. You need 6 ounces for this recipe. Cool the white chocolate as you make the batter.
As the white chocolate cools, beat two 8-ounce blocks of cream cheese with some sugar.
Add flour, lemon juice to brighten up the otherwise flat flavor (don’t worry, you don’t taste the lemon), vanilla extract, and salt.
Beat in 2 eggs.
Add melted/cooled white chocolate.
chopped and melted white chocolate
white chocolate cheesecake bars batter



Bring It All Together
Pour 1/2 of the cheesecake filling onto warm pre-baked Oreo cookie crust.
Drizzle with 1/2 of the cooled raspberry sauce.
Pour remaining 1/2 of the cheesecake filling on top.
Drizzle with remaining raspberry sauce.
Swirl everything together with a toothpick.
Bake! No water bath required. The bars take about 32-36 minutes in the oven. They’ll puff up as they bake, then settle back down as they cool.
After cooling the bars at room temperature, place them in the refrigerator for at least 3 hours until sufficiently chilled. Cold cheesecake bars not only taste better, but they cut much easier too. For neat slices, wipe your sharp knife clean between each cut.

This recipe yields 16 perfect squares. For a 9×13 inch pan of white chocolate raspberry cheesecake bars, see my recipe note below.
white chocolate raspberry cheesecake bars cut into squares


3 Success Tips for White Chocolate Raspberry Cheesecake Bars
Read Through the Recipe: Included in my Top 10 Baking Tips is this crucial piece of baking advice: read the recipe before you begin. Have everything in place so you don’t miss an important ingredient or step.
Take Your Time: Work on each component one at a time. This isn’t a recipe you can rush because the raspberry sauce and white chocolate must cool down before using.
Chill the Cheesecake Bars: Like a full cheesecake, these bars must cool down and chill in the refrigerator before slicing. Unlike regular cheesecake though, you don’t need to cool them in the cooling oven. And since they’re thinner, they take about half the time to cool down as a full cheesecake. That’s always a nice bonus!