Now that the weekend is over, we all need to get back on track with healthier eating. Although I did fairly well by avoiding most of the bad food, I just ate more than I should have.
Like most people, I want to improve my health this year and for this I have chosen the KETO DIET. Improving health also means eating better, reducing stress, and becoming more active. Another thing I want to work on is spending less time in the kitchen, you know how it gets so tiring to cook every day of the week. I also have a habit of snacking more than I should. I’m one of those people who has a hard time refraining when I see anything to nibble on. So, I just need to clear the food out of my sight and getting out of the kitchen will surely help with that.
The best way to deal with this mess is have a soup dinner (made in a crockpot) from my few of the favorite KETO RECIPES. Use a crockpot, few ingredients (but substantial ones) and let the magic of slow cooking begin. Crockpot cooking really gives you a lot of extra time in hand to do other stuff rather than just standing in the kitchen and munching on tit bits while the food is made. It lets you free and allows you to have some quality time with everyone at home. You only need 4 ingredients to make this ridiculously easy crock pot Mexican low carb KETO CHICKEN soup.
1 1/2 pounds chicken pieces boneless/skinless
15.5 oz chunky salsa
15 oz chicken broth
8 oz Monterey or Pepper Jack cheese cubed small or shredded
1. Place chicken pieces at the bottom of a 6 quart crock pot.
2. Add remaining ingredients.
3. Cook on high 3-4 hours.
4. Remove chicken pieces and shred chicken. Return to crock.
5. Serve hot.
Nutritional value per serve: Calories 400kcal, Fat 22.5g, Carbs 7.5g, Protein 37g
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