low carbohydrate

Make this Low Carb Instant Pot Lemon Chicken for dinner tonight – everyone will love it.

Low Carb Instant Pot Lemon Chicken

chicken thighs (I used bone-in, skin-on)

onion

garlic (minced)

chicken broth

lemon (juice only)

thyme

rosemary

salt and black pepper

cream

butter

Brown meat: Set instant pot to sauté. Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp. Flip and cook until browned on the other side. Remove chicken from pot.

Start sauce: Add onion and garlic to pot and cook until starting to soften, about 1 minute. Add chicken broth, lemon juice, herbs and seasoning. Stir, scraping the browned bits off the bottom of the pot.

Pressure cook: Place chicken thighs back in the instant pot. Secure lid and set the pressure valve to &quot;sealing&quot;. Choose &quot;pressure cook&quot; (or &quot;manual&quot;) and &quot;high&quot; for 12 minutes. Naturally release pressure after cooking time is up (just switch off the instant pot and leave it alone until pressure is gone).

Finish sauce: Carefully remove thighs. Set the Instant Pot to sauté. Pour thickener slurry into pot, stir well and simmer until sauce has thickened. Stir in butter until melted and serve sauce over chicken.

A low carb pizza roll recipe that is just as tasty as the regular one.

Low Carb Pizza Rolls

Low Carb Pizza Dough- (see post

Provolone

Pizza Sauce (- use a low carb sauce)

toppings (See post for details)

Prepare the pizza dough as instruction in the recipe that you are using.

Preheat your oven to 375. Lay out a large piece of parchment paper that we will use to prepare and bake our pizza rolls in. Place another piece of parchment paper on a rimmed baking sheet such as a jelly roll sheet that we will use to bake the rolls on in the oven.

Roll out the pizza dough to about 1/4" on your parchment paper. If the dough seems sticky you may need to sprinkle it with a light dusting of flour or spray with nonstick spray.

When your dough has been rolled out, layer the sliced cheese over it covering the dough as much as possible.

Place the sliced meat (or vegetables if using them instead) over the the cheese slices spreading out as much as possible. Tip: avoid 1/2&quot; of the edge of the dough when placing ingredients on the dough to ensure that you will be able to easily roll up the dough. Lightly spread the sauce over the meat. Sprinkle the remaining cheese (shredded/grated) over the pizza.

Working with the part of the dough that is furthest away from you, roll the pizza up toward you. I start by making a turn with the edges and then the center working my way towards me. I then pinch the edges and repeat the process. When the pizza is rolled up, you can slice it into 1/2-3/4&quot; slices. Place the slices on the parchment paper that is on the pan. Bake for 12-15 minutes or until bubbly and browning.

Tired of your keto pizza attempts resulting in dense, floppy pizza crusts that don&#39;t rise?&amp;nbsp;This yeast dough recipe is a low-carb pizza crust option that uses the tactical trio of lupin flour, Oat Fiber 500, and vital wheat gluten to achieve a crust that, according to many non-keto dinner guests, &quot;you wouldn&#39;t know was low carb&quot;. As far as we&#39;re concerned, that&#39;s the best compliment we could hope to receive for any low-carb creation!Toss this dough together with your favorite sauce and toppings and discover this crust&#39;s tasty texture and real rise.

Low-Carb, Fiber-Packed Pizza Crust with Excellent Texture and Rise

½ Cup Modern Mountain Lupin Flour

½ Cup VItal Wheat Gluten

¼ Cup Almond Flour

TBSP Modern Mountain Oat Fiber

Water

Parmesan Cheese

½ TBSP Monkfruit Sweetener (or low-carb sweetener of choice)

½ TSP Dough Enhancer (optional)

Salt

¼ TSP Xanthan Gum

TSP Active Dry Yeast

TBSP Honey

TBSP Ghee or Butter (melted)

In small bowl, add water, yeast, and honey and gently stir. Let yeast activate until the mixture has bubbled and doubled in size.

In a stand mixer, mix the egg and ghee/butter for 1-2 minutes. Then add the remainder of the ingredients and continue to mix. Slowly add the yeast mixture. You should notice that a sticky dough quickly forms. Continue to mix for 3-4 minutes until you form a nice dough.TIP: Be careful not to over-mix, which you&#39;ll know has occurred if your dough is not easy to form into a ball in the next step.

Form the dough into a dough ball and place on a plate. Cover the dough with a greased sheet of plastic wap. Allow the dough to rise for ~2 hours in a warm place.&amp;nbsp;If you have the time, you can also let the dough perform a cold rise by sticking the dough in the fridge for 12+ hours. A cold rise can help the flavors to develop in the dough.TIP: In a rush? Bring a cup of water to a boil and place it next to your dough in a small space such as your oven or microwave. This will help to expedite the rising process.

After the dough has risen, you can either press it or roll it to form your crust.

Top the pizza with your sauces and toppings of choice, bake for 12-15 minutes at 350F (or toss it on the grill, if that&#39;s your thing), and rejoice in the fact that you&#39;ve found a low-carb pizza option that we don&#39;t think you&#39;d ever know was low carb!

This Vietnamese-style oxtail soup is a rich, hearty broth filled with fork-tender oxtails and seasonal vegetables. The fine folks at Red Boat Fish Sauce have created a simple and satisfying recipe that you’ll make on repeat all year round!

Oxtail Soup

oxtail

Diamond Crystal kosher salt (or Red Boat Salt)

leek (halved lengthwise and cleaned)

Red Boat fish sauce

kohlrabi

carrots

green cabbage

baby bok choy

celery

black pepper

scallions (thinly sliced (optional))

Trim the oxtail of any excess fat and season with salt.

In a large Dutch oven or other heavy-bottomed pot set over high or medium-high heat, sear the oxtail until all the sides are browned, approximately 2 minutes per side. Do this in small batches to avoid overcrowding the pot (crowding the pot will result in the oxtail steaming rather than searing).

Once all the oxtail is seared, remove the oxtail and add 1 cup of water to the pot. Use a spatula to scrape and stir the bits of caramelized meat juices stuck to the bottom of the pot.

Return the oxtail to the pot. Add the leek and an additional 3 quarts (12 cups)of water.

Bring the contents to a boil for 15 minutes, skimming off any foam that develops. (I use this super fine mesh strainer to remove any foam or scum at the top.)

Add the fish sauce, lower the heat, partially cover the pot, and simmer the stock  for 4 hours. Check on the stock every so often to skim off any foam that develops on the surface.

While the stock cooks, prepare the vegetables as follows:Chop the onion into ½-inch pieces.Peel the kohlrabi and cut into ¾-inch pieces.Peel and slice the carrots into ¾ inch pieces.Cut cabbage into 1-inch pieces.Quarter lengthwise baby bok choy. Using a peeler, remove the fibrous strings from the celery. Slice the celery into ½- to 1-inch pieces. After you prepare them, place them in the fridge until you’re ready to assemble your soup.

After the oxtail has simmered on the stovetop for four hours, the meat should be fork tender. Fill a large bowl with water and ice and transfer the oxtail into the ice bath and set aside. (The ice bath is optional—Mama Pham does it to keep the oxtail from discoloring.)

Strain the stock into another large pot or bowl. If the stock ends up being less than 2 quarts (or 8 cups), add enough water to make up the difference.

Rinse out the pot, then return the strained stock back into the pot. Return the oxtail to the pot. (If you prefer your oxtail boneless, you may remove the meat from the bones, returning only the meat to the stock.)

Bring the stock and oxtail to a boil, then add the onions, kohlrabi, carrots, and celery. Cook for approximately 15 minutes, skimming off any foam that develops.

Add the cabbage and baby bok choy and cook for 3 to 5 minutes or until the vegetables reach the desired tenderness. Then, take the pot off the heat.

Season the soup with black pepper. Taste to see if you need any additional seasoning.

Ladle the soup into bowls and garnish with sliced scallions if desired. Finally: slurp it up!

Sear the salted oxtails on the sauté function in batches, about 2 minutes per side.

Throw in the leek, pour in 2 quarts (8 cups) of water, and the fish sauce. Scrape the bottom of the pot with a silicone spatula to release any browned bits. Cancel the sauté function.

Lock the lid and cook under high pressure for 45 minutes and let the pressure release naturally.

Remove the oxtails and strain the stock. Skim off the fat in the broth, if desired.

Add the strained stock and oxtails back into the Instant Pot, along with all the veggies. Cook under high pressure for 1 minute. Release pressure manually. Season the soup with black pepper. Taste to see if you need any additional seasoning. Serve!

Instant Pot Instructions

https://content.jwplatform.com/videos/SHTWXiKC.mp4

Oxtail Soup (Stovetop and Instant Pot)

Top 4 low carbohydrate recipes from across the web

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Low Carb Instant Pot Lemon Chicken

Low Carb Pizza Rolls

Low-Carb, Fiber-Packed Pizza Crust ...

Oxtail Soup

Top 4 low carbohydrate recipes from across the web

The most viewed low carbohydrate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Instant Pot Lemon Chicken

Low Carb Pizza Rolls

Low-Carb, Fiber-Packed Pizza Crust ...

Oxtail Soup

The most viewed low carbohydrate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine