Tom Yum soup Low Carb Keto friendly

Tom Yum soup Low Carb Keto friendly
This keto friendly Thai soup is one of the healthiest you can eat. Delicious and very quick to make using store-bought Tom Yum broth and the low carb low-calorie NuPasta noodles
Recipe type: Soup
  • 900 ml package of Tom Yum Broth
  • 210 g package or NuPasta Angel Hair (Konjac angel hair)
  • 150 gm of peeled pacific white shrimp
  • 2 cups (500 ml) lightly packed baby spinach
  • ¼ sweet red pepper, chopped
  • 2 dried chili peppers, crushed
  • 1 shallot thinly sliced
  • 2 cups (500 ml) oyster mushrooms stemmed & very roughly chopped
  • ¼ cup (60 ml) fresh cilantro chopped
  • 1 tablespoon (50 ml) of fish sauce
  • 1 tsp lime juice
  1. Prepare noodles
  2. Follow instructions on NuPasta Angel Hair package. Drain and rinse with hot water. Dry on paper towel. Set aside
  3. Soup
  4. Bring broth to a simmer in a large saucepan. Add shallot, crushed chili pepper, mushrooms, sweet red pepper. And shrimp. Bring to a simmer and cook until shrimp are light pink & opaque about 2 minutes. Add baby spinach, noodles, and cilantro. Simmer until noodles are heated add the fish sauce and lime juice at the end.
Where to buy Tom Yum Broth
I found it at the local Superstore in Calgary.
Can’t find ready-made Tom Yum broth
you can just add the following ingredients to 1 quart/liter low sodium chicken broth, 2 stalks lemongrass, 1 inch peeled galangal root, sliced into discs (or substitute ginger root) 4 wild lime leaves (optional)
NuPasta Angel Hair what is it? It is a gluten-free pasta made from the konjac plant. A 210 g package contains: 25 calories, 1 g fat, 0 mg sodium, 6 g carbohydrates, o g sugar, 6 g fibre, and 1 g sugar.
Where to buy
Can be found at Superstore, Wallmart,

Tom Yum Soup

Baked Ziti Instant Pot Mini

Baked Ziti Instant Pot Mini
Get the cheesy, slow-cooked flavor found in a traditional Baked Ziti right out of your pressure cooker! In only 25 minutes,
Serves: 3-4
Prep time: 
Cook time: 
Total time: 
  • 280 gm (10 oz) 2 links Hot or Sweet Italian Sausage)
  • ½ green bell pepper chopped
  • 1 tablespoons olive oil
  • ½ cup onion diced (½ medium onion)
  • 3 cloves garlic minced
  • 1 680 ml(~23-oz) jar tomato sauce
  • 1 ¼ cups water
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bay leaves
  • salt & pepper to taste
  • 230 gm (½ lb). dried Ziti pasta
  • 112gm (4oz.) shredded mozzarella
  • ¼ cup grated parmesan cheese
  • Handful fresh basil chopped
  1. Brown Italian Sausage in pressure cooker using the Brown/Sauté function, breaking apart as it cooks until sausage is no longer pink, about 5 minutes. Drain if needed.
  2. Add in olive oil, onion and garlic, bell pepper and sauté until mostly tender, about 3 minutes.
  3. Stir in tomato sauce, water, dried basil, dried oregano, bay leaf salt & pepper. Add Ziti. Ensure the sauce covers the Ziti.
  4. : Lock pressure-cooker lid in place pressure cook 5 minutes.
  5. Once the timer chimes, Quick release pressure at once, stir and taste to ensure seasonings are good. Adjust as needed. Stir in cheeses Mix well. Garnish with fresh basil.
If you are using sausages with casing remove the casing

If you are using Costco brand Italian sausages (2 links is the right amount).

You can substitute penne Noodles for the Zita noodles


Instant Pot Rotini Noodles with Bolognese sauce

Instant Pot Rotini Noodles with Bolognese sauce
Truly a one-pot meal. A delicious meat sauce over pasta. All ready in about 40 minutes. And no additional pots to clean.
Recipe type: Instant Pot
  • 1 tbsp oil
  • 1 lb ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • ½ sweet green pepper, chopped
  • 2 8- ounce (2 213 ml) cans tomato sauce
  • 1 18- ounce (1 540 ml) can diced tomatoes
  • 1 can 13 oz (340 ml) crushed tomatoes
  • 1 tbsp. tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Italian seasoning
  • 3 tbsp soy sauce
  • 2 tsp brown sugar
  • ½ tsp crushed red pepper flakes
  • 1 lb (6 cups) Rotini noodles or other noodles
  • ¼ c red wine
  • 1 cup chicken broth
  • 1 cup beef broth
  • 3 bay leaves1
  • salt and pepper to taste
  1. Select Sauté or Browning on your Pressure Cooker and allow it to heat.
  2. Add olive oil to the Pressure Cooker cooking pot and then dump in the beef and break into pieces as you brown. When meat is partially brown, add onions (and peppers, if using) and sauté until ground beef has browned. Add garlic and sauté one more minute.
  3. Drain excess grease, if needed. Add the rest of the sauce ingredients. Stir to mix. ( stop here if you only have a 3 qt mini instant pot and see notes****) Add the noodles.
  4. Set your Instant Pot to manual high pressure for 4 minutes.
  5. When the timer is up; carefully do a quick release.
  6. Take out bay leaves and give everything a good stir.
  7. Top with freshly grated cheese
This recipe is very forgiving if you can not find the cans in the appropriate amount choose the closest in size.
I live in Canada, so the closest to a 15 oz can is 540 ml which is approx. 18 oz’s the same goes for the diced tomatoes is a 340 ml can which is approximately 13 oz

Freezes well

****This recipe is for the 6-quart Instant Pot. If you only have a 3 qt instant Pot (mini) just follow the recipe as stated. When you get to the point you are adding the noodles stop remove ½ the sauce and save for another time. Add half of the noodles (3 cups) and continue with the recipe.

I freeze the extra sauce in a container that fits the instant pot with a Ziploc bag in the container. Place container and Ziploc bag in the freezer when the sauce is frozen remove the container and store the Ziploc bag for up to 3 months in the freezer. The idea is that the when you want to cook this recipe again just place the sauce in the instant pot add the 3 cups of noodles and set for pressure cooker 10 minutes. A lot less work then if you had to make the sauce again.



For a healthier & very tasty version of chow mein, add a nutrient boost of fresh vegetables to your noodles!
Recipe type: side dish
Serves: 4-6 servings
Prep time: 
Cook time: 
Total time: 
  • 2 (5.6 ounce) packages yakisoba noodles, seasoning packets discarded
  • ¼ cup low sodium soy sauce
  • 1 teaspoon dark soy sauce (optional, for color)
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar
  • ½ cup water
  • 1 teaspoon rice vinegar
  • ½ teaspoon fish sauce (or add about ¼ teaspoon of salt)
  • 1 teaspoon Sriracha
  • 2 teaspoons sesame or vegetable oil
  • 4 ounces brown mushrooms, sliced
  • 2 cups broccoli florets
  • 2 large carrots, cut into matchsticks
  • 2 cups shredded green or purple cabbage
  • 4 scallions, sliced
  • 1 tablespoon sesame seeds (optional, for garnish)
  1. Follow the package instructions to warm and separate the yakisoba noodles.
  2. In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and sriracha. Set aside.
  3. Heat the sesame (or vegetable) oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and sauté for 90 seconds per side, until browned. Remove from skillet and set aside.
  4. Add the broccoli and carrots to the pan along with ¼ cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles. Toss well.
  5. Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off. Serve hot, garnished with sesame seeds (if desired).
Buy the yakisoba noodles that comes in a bag containing three 5.6 ounce packages - check the produce section!
Yakisoba noodles have a nice texture, plus they keep for a long time in your fridge.
Use whatever random vegetables you have left in the fridge!


Cabbage, Bacon & Noodles

Cabbage, Bacon & Noodles
Comfort food at its best. This dish follows a basic, unofficial food tenet that everything tastes better with bacon.
Serves: 4
  • 4 strips bacon (may substitute turkey bacon)
  • 1 medium sweet onion
  • 3 to 4 medium cloves garlic
  • ½ head cabbage ( after trimming)
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 8 ounces dried wide egg noodles
  • 1 cup low-sodium chicken broth
  • ¾ to 1 teaspoon fine sea salt
  1. Bring a large pot of salted water to a boil over high heat (for the noodles).
  2. Meanwhile, cut the bacon crosswise into thin strips. Cut the onion in half, then into very thin half-moons (at least 1 cup). Mince the garlic (to yield 2 tablespoons). Core the cabbage; discard the core and any tough or worn outer leaves, then cut the cabbage crosswise into thin slices.
  3. Place the bacon pieces in a large, heavy-bottomed pot (such as a Dutch oven) over medium heat. Cook for 5 minutes, stirring once the fat has started to render and the bacon has begun to crisp. Add the onions and garlic; cook, stirring occasionally, for 8 to 10 minutes, until they have softened and begun to pick up some color. Season with the pepper.
  4. Add the noodles to the pot of boiling water; cook according to package directions.
  5. Add the cabbage to the pot with the bacon-onion mixture. Cook, stirring frequently, for 5 minutes, until the cabbage has wilted and picked up some color, then add the chicken broth and cook, stirring occasionally, for 3 to 5 minutes. Add the salt and mix well.
  6. Finely chop the parsley leaves.
  7. Drain the noodles in a colander, then add them to the pot; mix well to incorporate. Taste and adjust the seasoning as necessary.
  8. Sprinkle the parsley over the mixture and toss lightly to combine. Divide among individual wide shallow bowls and serve hot.
The cabbage-noodle combo is simple and comforting on its own but could easily receive a helping of cubes of leftover pork or shreds of rotisserie chicken.
Serve with sautéed apples or pears.
Nutrition Information
Serving size: 1 Calories: 358 Fat: 12g Carbohydrates: 51g Sugar: 0 Sodium: 610mg Fiber: 5g Protein: 14g Cholesterol: 61 mg


Noodles with Pork Tenderloin and Apples


Noodles with Pork Tenderloin and Apples
So healthy, so fast, so easy you can love it every day
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 pkg ( 340 g ) Catelli® Healthy Harvest® Yolk Free Whole Wheat Noodles
  • 1 tbsp. ( 15 ml ) all-purpose flour
  • ¼ tsp. ( 1 ml ) each ground cinnamon, salt and pepper
  • ¾ lb. ( 375 g ) pork tenderloin, cut into bite-sized pieces
  • 1 tbsp. ( 15 ml ) canola oil
  • 1 onion, chopped
  • 1 cup ( 250 ml ) peeled and chopped apple
  • 2 cloves garlic, minced
  • 1 tsp. ( 5 ml ) dried thyme leaves
  • 2 cups ( 500 ml ) apple juice
  • 1 cup ( 250 ml ) sodium-reduced chicken broth
  • 2 tbsp. ( 30 ml ) Dijon mustard
  • ¼ cup ( 50 ml ) raisins (optional)
  • 3 cups ( 750 ml ) packed baby spinach
  1. Cook the noodles according to package directions. Drain well.
  2. Meanwhile, stir the flour with the cinnamon, salt and pepper to combine; add the pork and toss to coat. Heat the oil in a large, deep, nonstick skillet set over medium-high heat. Add the pork and brown all over; transfer to a bowl. (Discard any leftover flour.)
  3. Reduce the heat to medium. Add the onion, apple, garlic and thyme. Cook, stirring frequently, for 5 minutes or until browned and softened. Whisk the apple juice with the broth and mustard; stir into the skillet, scrapping up the browned bits. Bring to a boil; reduce the heat and simmer for 10 minutes or until thickened.
  4. Return the pork to the skillet with the raisins (if using). Simmer for 3 minutes or until raisins are plump and sauce is thickened. Remove from heat and stir in baby spinach. Serve sauce over hot, cooked noodles.
Substitute thinly sliced kale for the baby spinach; stir it in with the pork and raisins. Add chopped, toasted pecans for added protein and a bit of crunch.




Spaetzle, is a German egg dumpling which is quite easy to make and great with meat and gravy dish.
Serves: 4
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • Pinch of freshly grated or ground nutmeg
  • 2 large eggs
  • ½ cup milk or water
  • 6 cups salted water or chicken stock
  1. Combine the flour, baking powder, salt and nutmeg.
  2. Beat together the eggs and milk or water. Add the flour mixture. Beat well with a wooden spoon to create a fairly elastic batter.
  3. Bring water or broth to a simmer in a large pot. Drop small bits of dough from a spoon into the boiling liquid or force the batter through a Spaetzle machine or colander. Spaetzle are done when they float to the surface. They should be delicate and light, although slightly chewy. If the first few are heavy and dense, add a few more drops of milk or water to the batter before continuing.
  4. Serve with melted butter (or alongside a gravy-heavy dish like bourguignon). Or melt butter in a skillet, add Spaetzle and cook 3 to 5 minutes.
If this becomes a favorite I would invest in a Spaetzle machine as it will that much easier to make these small noodles.


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