PIN Instant Pot Pumpkin Soup to try it later!

Instant Pot Pumpkin Soup is a pumpkin recipe that my niece and cooking assistant Kara and I both absolutely loved! For a long time neither of us were huge pumpkin fans. But for the last few years we’ve made a some pumpkin recipes we both really enjoyed. This recipe happened after I became intrigued with the idea of making creamy pumpkin soup in the Instant Pot!

Our first attempt was not a keeper, but we persevered! And we both absolutely SWOONED over the soup recipe I’m sharing with you here, and this savory pumpkin soup ended up being such a bit hit on the blog. Now I’ve made it quite a few times for friends, and my friends love it too!

And pumpkin season is here, so today I’m urging you to try this savory pumpkin soup if you’re even the slightest fan of pumpkin! This has a lot of lower-carb ingredients balancing out the pumpkin, so I bet it’s lower in carbs than you think. And the Instant Pot Pumpkin Soup recipe makes a big pot of soup, and I happily ate my leftovers two nights in a row and loved it each time! I hope you enjoy it too.

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My Favorite Pumpkin Recipes has sweet and savory options including desserts, soup, and chili recipes with pumpkin! And these ideas for using pumpkin are healthier than many other pumpkin recipes you might find around the web, enjoy!

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Today I’m sharing My Favorite Pumpkin Recipes! And pumpkin season is here, when many people enjoy cooking with pumpkin. I know how some people look forward to this season every year. For pumpkin lovers who want a treat, my pumpkin dessert recipes will be healthier options that are lower in carbs! And I have some favorite savory pumpkin recipes that I’m sharing as well.

For years I wasn’t much of a pumpkin fan. But now I’ve gotten on the pumpkin bandwagon a lot more. And I’ve enjoyed and shared pumpkin recipes that will be a treat for everyone who loves pumpkin! Whether you’re a big pumpkin fan or someone who just likes it occasionally, I hope you enjoy trying some!

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PIN Balsamic Butternut Squash with Rosemary to try it later!

Balsamic Butternut Squash with Rosemary has been one of my favorite fall and winter side dishes for many years! Butternut squash is something I learned to love at a young age from my grandmother Denny. She’d wrap the cut pieces of squash in foil and roast it on what she called a cookie sheet.

Then grandma would mash the squash with lots of butter, salt, and pepper. Of course that tasted great, and Grandma Denny made it often with the butternut squash from her garden.

Now I’d skip the foil and make this  easy roasted butternut squash on a baking sheet when the butternut squash craving hits me. And this easy Balsamic Butternut Squash never fails to please my tastebuds. Plus, this recipe is about as easy as it gets for a healthy side dish. I hope you try the recipe and love it like I do!

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PIN the Sheet Pan Sausage and Peppers to make it later!

Roasted Italian Sausage and Mini Peppers Sheet Pan Meal is a recipe that seems perfect for this time of year when you’re starting to use the oven. And if you know me (or have followed my blog for a while) you know how much I love the flavors in this easy dinner. Italian sausage and mini peppers are two ingredients I’ve used over and over on the blog!

I think this recipe for sheet pan sausage and peppers is about as easy as it gets for a quick low-carb dinner. And if you’re never tried cooking the mini sweet peppers, you’ll love how flavorful they get when they’re roasted! If you’re also a fan of these ingredients of mine, I hope you try this recipe!

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PIN Kale and Arugula Salad to make it later!

My fondness for salads with strongly-flavored greens paired with cheese is pretty well-documented on the blog. I’ve shown it with recipes like My Favorite Baby Arugula Salad, Arugula Salad with Feta, and Lemon Parmesan Kale Salad. So of course I love this Kale and Arugula Salad with Gorgonzola cheese!

But I know this salad with two types of greens and an assertive cheese may not be for everyone. You can make the salad with just one type of greens if you prefer, which is how I first made it when I created the recipe. But we loved the combination when we tested this new recipe with double greens. And dark leafy greens are loaded with health benefits!

For people who like these flavors this will be an extra healthy salad option that’s delicious and extra low in carbs! And personally I think Kale and Arugula Salad is a perfect side dish for a low-carb Fall meal!

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PIN the Pizza Stuffed Peppers to try them later!

Sausage and Pepperoni Pizza Stuffed Peppers have been such a hit on the blog. And if there’s one thing I know, it’s that many low-carb eaters crave dishes with pizza flavors! And so many people have enjoyed these stuffed peppers with pizza flavors that they seem perfect to feature for Friday Favorites this week!

My first version of this recipe had lovely green, yellow, and orange peppers. But when I made this again for better photos, I couldn’t find the longer colored peppers, so I had to use all red ones. But by all means, if you find large peppers that are different colors definitely use them.

And if you like pizza flavors but don’t want so many carbs, I hope you enjoy this pizza-flavored take on stuffed Peppers!

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PIN the Roasted Broccoli and Cauliflower to try it later!

This Roasted Broccoli and Cauliflower is a recipe that might remind you how I’m a huge fan of roasted vegetables. This site has plenty of options for broccoli and cauliflower roasted separately. But until I made this recipe, I’d never combined them in a roasted vegetable dish.

This roasted broccoli and cauliflower flavored with garlic and curry powder uses an interesting technique. The vegetables are slow roasted at a low temperature to create a side dish that’s loaded with flavor, and I loved the delightful addition of a squeeze of lime at the table! If you like these two vegetables and enjoy curry, I’d say this is a must-try side dish!

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Pin this Spicy Asian Chicken to make it later!

Today I’m reminding you about this absolutely delicious Spicy Asian Chicken that I think is perfect for a back-to-school dinner! And I promise the kids will love this chicken and they won’t guess it’s low in carbs. And you can make it less spicy if you’re cooking for kids.

My niece Kara and I experimented with several variations of this recipe, and this version was the winner! It’s made with strips of boneless, skinless chicken breasts and a sauce with Sugar-Free Apricot Preserves, gluten-free soy sauce, rice vinegar, sesame oil, garlic puree, ginger puree, Chili Garlic Sauce, and Golden Monkfruit Sweetener or sweetener of your choice.

The sugar-free apricot preserves we used contain Splenda, but if you don’t want artificial sweeteners, just look for no-sugar-added apricot preserves instead. That change will make a sauce that’s slightly higher in sugar, but still pretty low in carbs. And either version will be delicious!

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Here are ten Amazing Zucchini Soup Recipes, and zucchini is such a great ingredient to add texture to soups! And there are interesting soup recipes here with a wide variety of ingredients and flavors.

Click to PIN the Zucchini Soup Recipes to try some later!

Today I’m reminding you about these Amazing Zucchini Soup Recipes! I know some people still have zucchini in the garden even though zucchini season is winding down. And it won’t be long before soup sounds like a great idea for dinner! And soup is such a great way to use zucchini when you have an abundance of it.

If you’re getting colder weather, there are enough zucchini soups here to keep you in tasty dinners for months, even when you have to buy zucchini at the store! And soup is great for a family-friendly meal, and it can be made ahead and reheated when you need it.

All the soups with zucchini are loaded with flavor and many of the recipes are low in carbs! I hope you enjoy trying some zucchini in soup if you’re still thinking of ways to use it!

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PIN the Chicken with Lemon to try it later!

Chicken with Lemon, Green Olives, and Capers is adapted from a recipe I first saw in The Bon Appetit Cookbook (affiliate link). And this interesting chicken recipe with roasted lemons was a winner from the first time we tried it.

The original recipe had flour, but when we gave this recipe a much-needed a photo update, we skipped the flour to make it a low-carb dinner. And when I tested the no-flour version with Jake and Kara, we all loved this recipe!

What intrigued me most about this lemon chicken recipe was the process of roasting the thinly-sliced lemons. Those tasty lemon are eaten skin and all, possibly inspired by Moroccan preserved lemons. I think everyone who likes chicken with lemon and enjoys green olives and capers will absolutely love this recipe; hope you try it!

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