Growing up one of my Grandma’s speciality meals was her homemade chicken noodle soup.  There was nothing better than her bringing over a big plastic butter container that was filled with her famous soup. (Anyone else’s Grandma save all the plastic containers from food and use as Tupperware?!)

Ingredients

1 Whole Chicken

2 Medium Onions (1 diced, 1 cut in half)

1 Bag of Carrots (half diced, half whole)

1 Bag of Celery (half diced, half whole)

2 Sprigs of Thyme

2 Bay Leaves

Salt and Pepper

1 Tablespoon Garlic

1 Bag of Egg Noodles

**NOTE: If you don’t want to make your own chicken or stock you can use a store bought Rotisserie Chicken and Chicken Broth

Homemade Chicken Stock

1.)  Pat whole chicken dry with paper towel and remove giblets.  Season with Salt, Pepper, and Garlic

2.) Stuff Chicken with half of the Onion, Thyme, and Bay Leaves

3.)  Fill stock pot with warm water and place whole chicken, carrots, celery, and the rest of the onion in the pot

4.)  Bring to boil and simmer for 1 hour

5.)  Once chicken is fully cooked, remove from stock and let cool.  Remove all vegetables and bay leaves

Chicken Noodle Soup

1.)  Dice Carrots, Celery, and Onions

2.)  Place vegetables in Chicken Stock and bring to a simmer

3.)  Shred Chicken and add to stock

4.)  Add in Egg Noodles and salt and pepper to taste

5.)  Once Noodles are cooked remove soup from heat

Nick and I are starting off 2020 trying to stick to the low carb diet.  We both have some pounds to shed and we are both training for the half marathon in May!  Here are some of my favorite low carb recipes.

Egg Muffins

Ingredients

10 Eggs

1 Small Onion, Chopped

1 Cup of Spinach, Chopped

1 Jalapeno, Sliced

1/2 Cup of Sour Cream

1/2 Cup of Mozzarella Cheese, Grated

1/2 Cup of Cheddar Cheese, Grated

1 tsp. Garlic Powder

1 tsp. Salt

1 tsp. Pepper

12 Slices of Bacon, Optional

Directions

1.) Preheat oven to 350 Degrees

2.)  If using Bacon you can fry it stove top, or place on baking sheet and cook in oven at 350 Degrees for 20 minutes or until desired crispiness

3.)  Beat eggs in bowl, add in sour cream, chopped onion, and spinach.   Mix until combined

4.)  Add in grated mozzarella and cheddar cheese, salt, pepper, and garlic powder.  Stir mixture together

5.)  Grease muffin tins.  If using bacon wrap bacon slices around each spot in a circle

6.)  Pour egg mixture into each spot half way up

7.)  Place jalapeno slices on top of each muffin

8.)  Bake at 350 Degrees for 20 minutes ( You want them to be light and fluffy)

Keto Antipasto Salad

Ingredients

1 Can Artichokes, chopped

1 Jar Roasted Red Peppers, chopped

1 Small Red Onion, diced

1 Cup Mozzarella Cheese, diced

1 Cup Provolone Cheese, diced

1 Cup Genoa Salami, diced

1 Cup Sweet Sopressata, diced

1 TBSP. Basil, chopped

Dressing

1/4 Cup of Red Wine Vinegar

1/4 Cup of Olive or Avocado Oil

1 tsp. Italian Seasoning

Dash of Salt and Pepper

Directions

1.)  Chop all of the ingredients and mix into a large bowl

2.)  Add dressing and mix thoroughly

3.)  Place in fridge until ready to serve (great dish to make ahead)

**You can use any type of cheeses and meats based on taste!  You can also add olives, tomatoes, peppers, etc. if you would like

Bacon Wrapped Jalapeno Poppers