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Recipes
Green Minstrone
By LaurenCocch16
Heat soup pot over medium heat
- 2 Tbsp EVOO
- 2 medium onion, chopped
- 2 celery stalks, chopped,
- 2 large garlic cloves, crushed
- 1 bay leaf, fresh or dried
- 1 medium zucchini, diced
- Salt & pepper to taste
- 1 can (15oz) white cannellini beans
- 1 can (15oz) garbanzo beans
- 8 cups chicken broth
- 1 cup ditalini pasta or mini penne
- 1/2 lb green beans, cut into 1" pieces
- 10oz spinach, stems removed, leaves coarsely chopped
- 1/2 cup grated Parmesan
- 12-16 fresh basil leaves, torn or shredded
Chicken and Zucchini Noodle Caprese
By LaurenCocch16
https://www.skinnytaste.com/chicken-zucchini-noodle-caprese/
- - 1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
- - kosher salt
- - 1/4 teaspoon dried oregano
- - 1 tablespoon olive oil
- - 3 garlic cloves, chopped
- - 3/4 lb grape tomatoes, cut in half
- - pinch crushed red pepper flakes
- - Kosher Salt and freshly ground black pepper, to taste
- - 1 tbsp chopped fresh basil
- - 1 large zucchini, spiralized with Blade D
- - 2 oz fresh mini mozzarella balls, cut in half
Cheesy Potatoes - Simple Version
By LaurenCocch16
Preheat oven to 350. Spray 9x13 pan with cooking oil
- 1 can cream of chicken
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 pkg Ore-Ida hash browns, thawed
- Salt & pepper to taste
Dill Pickle Pasta Salad
By LaurenCocch16
Combine all pasta ingredients
- For Pasta:
- 16oz any pasta (medium shells), fully cooked
- 1/2 yellow or white onion, finely chopped
- 1 1/2 cups thinly sliced baby dill pickles
- 1 1/2 cups cheddar cheese cut into small cubes
- 1/4 cup chopped fresh dill
- For Dressing:
- 2/3 cup miracle whip
- 2/3 cup mayo
- 2/3 cup sour cream
- 1/2 cup pickle juice
- 1/4 tsp ground cayenne pepper
- Salt & pepper to taste
Cheesy Potato Casserole
By LaurenCocch16
Preheat oven to 350. In large bowl, combine all ingredients, and stir until well blended
- 2 cups sour cream
- 1 can cream of chicken soup
- 1/2 cup butter, melted
- 1 Tbsp garlic salt
- 1 cup onion, chopped
- 1 bag (30 oz) frozen hash browns, partially thawed
- 2 cups shredded cheddar cheese
Keto Indian Spice Blend
By LaurenCocch16
Combine all ingredients in an airtight container, shake well, and store at room temperature
- 1 Tbsp garam masala
- 1 Tbsp ground tumeric
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp ground black pepper
Keto Pancakes
By LaurenCocch16
In a blender, combine eggs, cream cheese, almond flour, baking powder, cinnamon, and vanilla
- 4 eggs
- 4 oz cream cheese
- 1/4 cup almond flour
- 2/3 tsp baking powder
- 2/3 tsp cinnamon, plus extra
- 1 tsp vanilla extract
- 1 Tbsp butter, plus extra
- Heavy whipped cream
- 1/4 cup fresh raspberries
Keto Baked Eggs in Avocado
By LaurenCocch16
Preheat oven to 425. Scoop out 1-2 Tbsp of avocado from each half and set aside for another recipe (or just eat
- 1 ripe avocado, halved & pitted
- 2 eggs
- salt
- ground black pepper
Keto Mexican Breakfast Bowl
By LaurenCocch16
In skillet, melt butter over medium-high heat
- 1 Tbsp butter or ghee
- 1 cup cooked shredded pork
- 4 large eggs
- 2 Tbsp heavy whipping cream
- Salt
- Ground black pepper
- 1 bag Cauliflower Rice
- 1/2 cup shredded Mexican cheese blend
- 1 avocado, pitted/peeled/sliced
- 1/4 cup sour cream
Keto Creamy Tomato-Basil Soup
By LaurenCocch16
Pour tomatoes and their juices into food processor or blender, and puree until smooth
- 1 can 14.5oz diced tomatoes with Italian seasoning
- 2 oz cream cheese
- 1/4 cup heavy whipping cream
- 4 Tbsp unsalted butter
- 1/4 cup chopped basil leaves
- Salt
- Pepper