This week, I actually tried several new recipes as I was meal-prepping for the week.

First was this low-carb/keto bread from Iona at Low Carb Spark …that I forgot to take a picture of. Oops. I made this last Saturday, and it wasn’t bad. I don’t mean that to sound negative, but I love bread, and let’s face it:  without flour, no “bread” is ever going to make me fall in love.

Then I made these low-carb/keto biscuits from Kasey Trenum.

I thought these were really good! Actually, I made these twice. The original recipe says it makes 12 biscuits, but I only got 6 smallish ones. So, the next time, I doubled the recipe and made 6 large biscuits (that looked like cornbread muffins). I also added a little garlic powder to the mix, since I wanted them for breakfast sandwiches. I even took one to work, and my boss was super impressed with it, and said it was very filling all on its own.

I also made this Creamy Chicken Kale Soup from I Heart Umami. 

This was SO good! It was pretty cold here this week, and this hearty soup was very tasty and filling. (I did change the recipe slightly by using heavy cream—maybe half a cup—instead of the cassava flour/coconut milk combo the recipe calls for). I also added some grated parmesan before I ate it. You can never have too much cheese, right? Right.

I always have kale in the fridge for Darwin, my Russian Tortoise, and I already had the carrots and cream, too, so all I had to buy was the mushrooms and a rotisserie chicken to use (which gave me dinner after grocery shopping as well). So, this was a pretty frugal meal, as well as being tasty.

This week, I’m making a breakfast casserole using the dough from the keto biscuits, and unstuffed cabbage rolls. It’s supposed to be pretty chilly here tomorrow night, so something hearty sounds good.

What’s everyone else cooking?