In a large soup pot, saute carrot, onion, and celery in butter. Add chicken broth and curry and bring to boil. Let simmer for 30 minutes before adding chicken, apple, cauliflower rice, and remaining seasonings. Simmer until apple pieces and cauliflower rice are tender, about 15-20 minutes. Stir in hot cream before serving.
Place hotdogs to frying pan. Add just enough water to cover the bottom of the pan. Cover and cook hotdogs on medium heat for 7-8 minutes, stirring occasionally and adding more water if it cooks off before the time is up. Drain off remaining water, and add 2 tbsp butter. Fry hotdogs until golden brown. To make cheese sauce, microwave cream cheese, cheddar cheese, heavy whipping cream, and 2 TBSP butter in a microwave safe bowl until cheese is melted (stirring every 15 seconds). Stir in mustard powder, worcester sauce, garlic, and black pepper. Assemble hotdogs by slicing pitas in half and filling each half with one hotdog, cheese sauce, fried bacon pieces, and green onions. Serves 8.
Make zucchini into “noodles” using a vegetable spiralizer (Optional: spread out to dry out on a paper towel before proceeding.) Sauté zoodles on medium heat in a frying pan with 3 tablespoons melted butter, stirring occasionally. The zoodles are done when they turn a translucent green, about 5 minutes. Taste a zoodle strand to make sure they are the desired texture. If too al dente for your liking, sauté a few more minutes. Remove from heat and lightly salt and pepper.
Chop raw chicken breasts into bite-size pieces and begin to sauté on medium heat in a splash of olive oil. Cook the chicken until it is no longer pink in the center. Toss the chicken in 1/3 cup of grated Parmesan than finish browning. Chicken should reach an internal temp of 165°F. Remove from heat.
On medium heat, melt 2 sticks of butter in a small saucepan. Once butter is melted, add one cup heavy whipping cream, stirring constantly. Bring to simmer, but not to a boil. Add 1 cup freshly shredded Parmesan cheese and 1/2 tsp Italian Seasoning and stir until the cheese is melted.
Adapted from Carla Lybarger’s “Keto Instant Pot Soup (Low Carb)” on Allrecipes.
2 heads of cauliflower
1 bell pepper
2 cloves of garlic
1 TBSP olive oil
1 TBSP onion powder
4 cups chicken broth
2 cups shredded cheddar cheese
1 cup half and half
6 slices precooked bacon
1 TBSP spicy brown mustard
8 drops hot pepper sauce
1/8th teaspoon liquid smoke
Salt and pepper to taste
Optional: sour cream, green onions
If you are new to Instant Pot cooking, be sure to consult your manual before attempting. Using the saute function on your Instant Pot, fry chopped onions and minced garlic in olive oil until lightly browned. Add chopped cauliflower, bell pepper, chicken broth, and onion powder. Put the lid on the Instant Pot, make sure that the vent is NOT open. Select Soup Function, and set the pot for 15 minutes. The soup will actually take a little longer than 15 minutes, as it takes a little time for the pressure to build. Using the Quick Release method, let all of the steam out of the pot before opening. When it is safe, remove lid and add remaining ingredients: cheddar cheese, half and half, chopped bacon, spicy brown mustard, hot pepper sauce, liquid smoke, salt, and pepper. After selecting the Keep Warm setting, stir until cheese is fully melted. If you would like this soup to taste a little more like baked potato soup, garnish with green onions and sour cream.