Category: keto

Ricotta Cheese – She Loves Biscotti (Video)

Shop the Products
Host a Party
Join My Team

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Creamy and delicious, this ricotta cheese takes only three ingredients to make and is ready in no time!  This wonderful recipe comes from Maria over at She Loves Biscotti.  You can learn more about Maria here.  I will be checking out more of her delicious recipes, as this one was perfect!!

To make it even easier, I used my Deluxe Cooking Blender:

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 4 cups whole milk do NOT used ultra-pasteurized/ultra-filtered milk
  • ¼ teaspoon salt
  • 1 ½ tablespoons lemon juice OR white vinegar

Instructions

Add first TWO ingredients, in the order listed to the Deluxe Cooking Blender. Replace and lock the lid. Push the wheel to get to the CUSTOM HEAT setting.  Turn wheel to select 185°F/85⁰C.  Push the wheel again to set the timer to 00:00 minutes. Press the wheel to start.

Once the blender beeps and is done, carefully remove the lid, and add in the lemon juice or white vinegar.  Stir to incorporate, and you will notice that the curds will separate from the whey. Replace the lid and let rest for 15-20 minutes.

Remove the lid, and strain into the strainer bag.  Drain 5-7 minutes for creamier ricotta cheese, and up to 20 minutes for drier cheese. 

Use immediately, or store when cooled up to three days in the refrigerator.

Notes:  To make this on the stove, add the first two ingredients to a large pot (can double recipe), but you will have to stir often and watch the temperature to make sure the milk does not scorch or go beyond 185°F/85⁰C. 

Follow the remaining directions, stir in the vinegar, cover the pot, and use a ladle to scoop cheese into a cheesecloth to drain.

Please be SURE to use whole milk that is NOT ultra-pasteurized, otherwise you will not be able to make this recipe.

To freeze, store in a freezer-safe container for up to one month. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Ricotta Cheese – She Loves Biscotti (Video)

Creamy and delicious, this ricotta cheese takes only three ingredients to make and is ready in no time! 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 14 minutes
Course cheese
Cuisine Italian
Servings 4 servings
Calories 148 kcal

Equipment

Deluxe Cooking Blender
Easy-Read Measuring Cup Set
Measuring Spoon Set
Mini Mix and Scraper

Ingredients
  

  • 4 cups whole milk do NOT used ultra-pasteurized/ultra-filtered milk
  • ¼ tsp salt
  • 1.5 tbsp lemon juice OR white vinegar

Instructions
 

  • Add first TWO ingredients, in the order listed to the Deluxe Cooking Blender. Replace and lock the lid. Push the wheel to get to the CUSTOM HEAT setting. Turn wheel to select 185°F/85⁰C. Push the wheel again to set the timer to 00:00 minutes. Press the wheel to start.
  • Once the blender beeps and is done, carefully remove the lid, and add in the lemon juice or white vinegar. Stir to incorporate, and you will notice that the curds will separate from the whey.
  • Replace the lid and let rest for 15-20 minutes. 
  • Remove the lid, and strain into the strainer bag.  Drain 5-7 minutes for creamier ricotta cheese, and up to 20 minutes for drier cheese. 
  • Use immediately, or store when cooled up to three days in the refrigerator.

Notes

To make this on the stove, add the first two ingredients to a large pot (can double recipe), but you will have to stir often and watch the temperature to make sure the milk does not scorch or go beyond 185°F/85⁰C. 
Follow the remaining directions, stir in the vinegar, cover the pot, and use a ladle to scoop cheese into a cheesecloth to drain.
Please be SURE to use whole milk that is NOT ultra-pasteurized, otherwise you will not be able to make this recipe.
To freeze, store in a freezer-safe container for up to one month. 
If you like a super-creamy texture, you can pop the cheese back in the blender and give a couple of quick pulses.

Nutrition Estimate

Calories: 148kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 238mgPotassium: 372mgFiber: 0.02gSugar: 12gVitamin A: 396IUVitamin C: 2mgCalcium: 301mgIron: 0.01mg
Keyword homemade, ricotta cheese
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef2 Comments

Creamy Cauliflower Soup – Cookie and Kate (Video)

This extra creamy and delicious Cauliflower Soup recipe from Kate over at Cookie and Kate takes only 9 ingredients, and making it in the Deluxe Cooking Blender from @pamperedchef is so easy, soup’s ready in 30 minutes! You can learn more about Kate here and, of course, her sweet inspiration, her dog, Cookie!! She creates wonderful vegetarian recipes, and I hope that you’ll head over and check it out!

For this recipe, I used our Deluxe Cooking Blender:

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 2.5 cups vegetable broth
  • 1 tsp salt
  • 6 cups cauliflower florets
  • 1 red onion, quartered
  • 2 garlic cloves
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • Pinch of nutmeg
  • Flat-leaf parsley, for garnish
  • Chives, for garnish

Instructions

Add first FIVE ingredients, in the order listed, to the Deluxe /Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting. Press the wheel to start.

Once soup is done, carefully remove the lid, and add the butter, lemon juice and nutmeg.  Replace the lid, and pulse for 10 seconds, until ingredients are incorporated.

Serve immediately, and garnish with flat-leaf parsley and chives, if desired.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Creamy Cauliflower Soup – Cookie and Kate

This extra creamy and delicious Cauliflower Soup r takes only 9 ingredients, and making it in the Deluxe Cooking Blender is so easy, soup’s ready in 30 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 57 kcal

Equipment

Deluxe Cooking Blender
Adjustable Measuring Spoons
3-cup Prep Bowl Set
Classic Batter Bowl

Ingredients
  

  • 2.5 cups vegetable broth or chicken stock
  • 1 tsp salt
  • 6 cups cauliflower florets
  • 1 red onion, quartered
  • 2 garlic cloves
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • pinch nutmeg
  • Flat Leaf parsley for garnish

Instructions
 

  • Add first FIVE ingredients, in the order listed, to the Deluxe /Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting. Press the wheel to start.
  • Once soup is done, carefully remove the lid, and add the butter, lemon juice and nutmeg.  Replace the lid, and pulse for 10 seconds,until ingredients are incorporated.
  • Serve immediately, and garnish with flat-leaf parsley and chives, if desired.

Notes

Peel and cut your vegetables into chunks before you measure them.
To make this keto friendly, use chicken stock instead of vegetable broth.

Nutrition Estimate

Calories: 57kcalCarbohydrates: 8gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 434mgPotassium: 333mgFiber: 3gSugar: 3gVitamin A: 59IUVitamin C: 51mgCalcium: 29mgIron: 0.5mg
Keyword cauliflower, cauliflower soup, keto, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Greek Yogurt Tuna Salad – Project Meal Plan (Video)

Chock-full of scrumptious veggies, then tossed in a deliciously creamy yogurt sauce, this recipe from Danielle over at Project Meal Plan is the tuna salad you never knew you needed! You can learn more about Danielle here, she is a woman after my own heart. She does most of the work on her blog, recipes, photos and videos, by herself, and I can truly appreciate the hard work and effort she puts into her wonderful site. I look forward to trying more recipes from her!

We checked out this recipe due to hubby’s aversion to mayo, and it’s definitely a keeper! He likes seafood, but has never been a fan of canned tuna until recently. We are trying to eat healthy lunches, and found that canned tuna is lower on calories, high in protein, minerals and Omega 3 fatty acids DHA and EPA. Finally, it’s budget friendly, which is a HUGE plus in my book!

I used my 8″ Chef’s Knife for this recipe. This is the knife that I use every single day, whether cutting though veggies, grapes, cabbage or watermelon, it’s perfect!

Our 8″ Chef’s Knife will quickly become the most important knife in your kitchen! This best-in-class knife is fully forged from a single piece of high-carbon German steel and has a full tang for added balance. It features pinch-grip indicators on the blade and storage cover to help you stay safe in the kitchen.

Details

• 8″ curved blade.

• Use it for chopping, slicing, dicing, and mincing.

• Finely crafted from a single piece of fully forged, high-carbon German steel for superior cutting performance.

• Pakkawood handle provides a comfortable grip and extra durability.

• Full tang for strength and perfect balance.

• Tapered blade for precise cutting.

• Specially designed bolster evenly distributes weight and keeps the knife balanced.

• Storage cover keeps hands safe and protects the knife.

Click the link below to purchase yours today!

Click here to get yours today!!

Let’s jump right in!!

Ingredients

  • 2 stalks of celery
  • 1 cucumber
  • 1/2 red onion
  • 1 cup seedless red grapes, halved
  • 1 cup Smoked Almonds
  • 15-ounces chickpeas/garbanzo beans, drained, rinsed, skins removed
  • 14-ounces white albacore tuna, drained and flaked
  • 1 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper

Ingredients

Dice celery, cucumber and red onion.

Chop Almonds and halve grapes.

Whisk together yogurt, mustard, lemon juice, Worcestershire juice, salt and pepper.

Combine all ingredients, mixing well to incorporate.

Serve on lettuce wraps or pita bread. 

That’s it!  Such a quick, delicious and healthy lunch, I do hope that you’ll give it a try.  Please be sure to go visit Danielle over at Project Meal Plan to say hello!!

Heads up – these items are on sale this month only!! Click here to get yours today!

This image has an empty alt attribute; its file name is sale-768x1024.jpg

Greek Yogurt Tuna Salad

Chock-full of scrumptious veggies, then tossed in a deliciously creamy yogurt sauce, this healthy and delicious recipe is the tuna salad you never knew you needed!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Course Lunch
Cuisine American
Servings 6 servings
Calories 392 kcal

Equipment

8 inch Chefs Knife
Cutting Board
Close and Cut Set
Glass Mixing Bowl Set
Food Chopper
3-cup Prep Bowl Set
Citrus Press
Adjustable Measuring Spoons
Petite Measure All Cup
Stainless Steel Mini Whisk
Salt and Pepper Grinder Set
Mix 'N Scraper

Ingredients
  

  • 2 stalks celery
  • 1 cucumber
  • ½ red onion
  • 1 cup red grapes, halved
  • 1 cup smoked almonds
  • 15 oz chickpeas, drained, rinsed, skins removed
  • 14 oz white albacore tuna, drained and flaked
  • 1 cup plain Greek yogurt
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1.5 tsp Worcestershire Sauce
  • ¼ tsp Kosher Salt
  • ¼ tsp black pepper

Instructions
 

  • Dice celery, cucumber and red onion.
  • Chop Almonds and halve grapes.
  • Whisk together yogurt, mustard, lemon juice, Worcestershire juice, salt and pepper.
  • Combine all ingredients, mixing well to incorporate.
  • Serve on lettuce wraps or pita bread. 

Nutrition Estimate

Calories: 392kcalCarbohydrates: 33gProtein: 31gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 29mgSodium: 441mgPotassium: 743mgFiber: 9gSugar: 11gVitamin A: 98IUVitamin C: 6mgCalcium: 163mgIron: 4mg
Keyword lunch, salad, tuna
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

BLT EGGLETS – Delish (Video)

Crispy bacon, lettuce and juicy tomatoes with a creamy sauce – everything you want in a BLT, without the carbs!!  If you’re looking for a healthy but delicious lunch or snack, look no further, we’ve got you covered!! 

What a fun and easy recipe from Delish!  My husband wants to cut carbs, and this lunch/snack idea is just the recipe to help him along the way.  I love it when a recipe is not only healthy, but also very delicious.  I never thought about mixing host sauce with mayonnaise, but you can be sure I will make this one time and again.

I used my Multi Cooker to hard-boil the eggs, and they came out perfectly! Using the EGG setting made it even easier, and they were so easy to peel. Here’s some info on the Multi Cooker:

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

The Multi Cooker is on sale this month only!! Click here to get yours today!

Let’s jump right in!

Ingredients

  • 6 large eggs
  • 2 slices thick-cut bacon, cut into quarters
  • 1/4 c. mayonnaise
  • 1 tbsp. sliced fresh chives
  • 1 tsp. hot sauce
  • 1 tsp. red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. quartered grape tomatoes
  • 1/2 c. shredded romaine lettuce

Instructions

Add 1 cup water to Multi Cooker.  Place eggs in steamer basket or straight into Multi Cooker. Set to EGG, press button to start. When time is up, remove eggs and place directly into an ice bath for five minutes.

Meanwhile, heat a small skillet over medium heat. Cook bacon, stirring occasionally, until crisp, about 4 minutes per side. Transfer to a paper towel–lined plate.

Dice chives, and quarter tomatoes.

In a medium bowl, whisk mayonnaise, chives, hot sauce, and vinegar; season with salt and black pepper.

Peel and halve eggs. Spread mayonnaise mixture on cut side of one egg half. Top with tomatoes, lettuce, and bacon. then top with other half of egg; season with salt and black pepper.

That’s it!  This makes a wonderful and easy lunch or snack, good for you and delicious, too.  Please let me know if you give this a try.  Let’s make great food together!

The Multi Cooker is on sale this month only!! Click here to get yours today!

BLT Egglets

Crispy bacon, lettuce and juicy tomatoes with a creamy sauce – everything you want in a BLT, without the carbs!!  If you’re looking for a healthy but delicious lunch or snack, look no further, we’ve got you covered!! 
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Course Lunch, Snack
Cuisine American
Servings 6 servings
Calories 185 kcal

Equipment

Deluxe Multi Cooker
8 inch Nonstick Fry Pan
Cutting Board
8 inch Chefs Knife
3-cup Prep Bowl Set
Stainless Steel Mini Whisk
Large Chef's Tongs
All-Purpose Spreader

Ingredients
  

  • 6 large eggs
  • 2 thick-cut bacon slices
  • ¼ cup mayonnaise
  • 1 tbsp chives
  • 1 tsp hot sauce
  • 1 tsp red wine vinegar
  • kosher salt
  • Freshly Ground Black Pepper
  • ½ cup quartered cherry tomatoes
  • ½ cup shredded lettuce

Instructions
 

  • Add1 cup water to Multi Cooker.  Place eggs in steamer basket or straight into Multi Cooker. Set to EGG, press button to start. When time is up, remove eggs and place directly into an ice bath for five minutes. 
  • Meanwhile,heat a small skillet over medium heat. Cook bacon, stirring occasionally, until crisp, about 4 minutes per side. Transfer to a paper towel–lined plate.
  • Dice chives, and quarter tomatoes.
  • In a medium bowl, whisk mayonnaise, chives, hot sauce, and vinegar; season with salt and black pepper.
  • Peel and halve eggs. Spread mayonnaise mixture on cut side of one egg half. Top with tomatoes, lettuce, and bacon. then top with other half of egg; season with salt and black pepper.

Nutrition Estimate

Calories: 185kcalCarbohydrates: 2gProtein: 8gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 176mgSodium: 225mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 557IUVitamin C: 5mgCalcium: 36mgIron: 1mg
Keyword blt, hardboiled eggs
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment