Keto Shrimp Scampi with Instant Pot Spaghetti Squash

Ingredients:
1 lb shrimp: raw, deveined, shell and tail off
1 lemon
1 cup cooking white wine (zero carbs)
2 TBSP minced garlic
1/2 stick of butter
 1 Spaghetti Squash: cut in half, seeds scooped out.
1/4 cup parmesan cheese
Avocado or olive oil
S&P to taste
Parsley for sprinkling

Directions spaghetti squash:
Place 1 cup of water in Instant Pot. Place trivet in instant pot. Lightly oil the inside of the spaghetti squash with avocado oil and S&P. Place into Instant Pot. Close lid, (make sure your ring is in place). Set on Manual/Pressure to high, set time for 10 min. Let cook.

While spaghetti squash is going, time to make the scampi.

Shrimp Scampi directions:
Add 1/2 of the butter and some avocado oil to non-stick pan. Let melt and get bubbly. Add in the garlic and stir. Once garlic is aromatic and slightly browned add white wine and reduce a little, once reduced add lemon juice and shrimp. Cook shrimp until pink. Stirring to incorporate the sauce and shrimp. (About 5 min, at most). Shrimp cooks very quickly. Add in parmesan cheese and stir to incorporate. It helps thicken the sauce. Remove from heat. Set aside.

Once the spaghetti squash is done cooking remove from the Instant Pot with silicone mits or coverings, caution will be HOT! Take two forks and dish up on plates, one half of the spaghetti squash can feed about 4 people. Add butter and S&P to squash on plates, top with shrimp scampi sprinkle with parsley, enjoy!

Crockpot Butternut Squash Soup

This recipe I made up. I have been making it for a few years now. I started making it because I had gotten a butternut squash from a bountiful basket and didn't know what to do with it. So I searched recipes online and saw several for butternut squash soup. None of them sounded too bad, but I didn't have everything that those recipe called for. So I improvised and created this DELICIOUS soup. I emphasize this because I have made it for a few of my friends and they are still begging for the recipe and for me to make them my soup. They crave it. They call me and ask if I'm going to make any anytime soon. I figured it was about time to add this to my blog recipes. I hope you enjoy this simple recipe as much as my family, friends and I do. It's perfect for a cold wintery day or just because you want some.

Butternut Squash Soup

Ingredients

64 oz of chicken stock/broth
1 butternut squash, peeled and diced
4 apples- gala, fuji or braeburn - peeled and diced
4 med - small potatoes - peeled and diced
1 onion diced
1 can cream of chicken soup
1 8oz cream cheese - room temperature
S & P to taste

Directions

In a Large Crockpot (6 qt or larger), add the butternut squash, apples, potatoes, onion and chicken stock. Set on low for 8 - 10 hours or high for 4-6 hours. Once they are soft and mushy, use a submersible blender and blend until smooth, add chicken soup and tempered cream cheese. Continue to use the blender until nice and smooth consistency. Season with Salt and Pepper to taste. Top with bacon bits and chives, or a little sour cream and cheese.

Serve warm.

Verdict on this... HEAVENLY! nice and smooth, rich and creamy, sweet and savory... the best of all world.

Please let me know what you think of my recipe. I love getting feedback from all who visit my blog. Thanks for stopping by. :)

Chunky Veggie Beef Stew

Ok, So I had a little left over from my beef roast yesterday. I decided I didn't want to do too much mess today, since I'm still trying to finish from the mess this weekend. So I decided to use up some veggies in the fridge, and the left over beef from dinner last night. Here's what I created.

It looks like a yummy beef stew, with chunks of veggies, big carrot bits, potatoes, zucchini, squash, spinach, and onions. With bite size chunks of the yummy roast from last night. Ah, my mouth is already watering. Because most of my carrots are still raw, I cut them up and layered them on the bottom of the pan, to help them cook better. Then I placed the red potatoes that only need heating from yesterday on top of the carrots. Then the fresh veggies went on top of that. Covered in the gravy from the beef roast last night, which had carrots and onions in it. Then cut up the beef into small bite size pieces and put that on top. I had found about 1 cup or 1 1/2 cup of beef stock in the fridge to add a little extra beef flavoring and liquid to the meal. Now it's all sitting in the slow cooker. Dinner will be yummy. I will either make biscuits, or rolls to go with it. I haven't decided yet. along with an apple pie for dessert. Tempted to make another dutch apple pie like I made last night, it was a huge hit!

Chucky Veggie Beef Stew

Ingredients:

6 carrots, cut into chunks

1 zucchini sliced and chunks

2 small squashes sliced and chunked

5 baby red potatoes (mine are left over from a previous meal, and precooked)

Brown gravy about 2 cups (mine is is from a previous meal, leftover)

1 box chopped spinach (drained)

1 1/2 cup beef broth

about 1 lb or 1 1/2 lb beef roast (leftover from previous meal) cut into bite size pieces

1/2 onion for flavor, cut into large chunks

Add all ingredients into slow cooker, low for 6 hours. High for 3 hours.

Serve with rolls or biscuits.

The verdict> I was surprised by how well this turned out. My husband didn't think the kids would eat it. I had my reservations, but I had hoped they would. And to his surprise and my gratitude,... they ate it all, well at least all of their portion. I have enough for a second night of soup. That will be part of our leftovers night. :) But they all said how yummy it was and that they liked the spinach and the zucchini. Those were amazing words coming from my kids. It was a tasty and satisfying soup. I'll be making this again. :)