Creamy Chicken Soup and Cheesecake w/ Raspberry Sauce

Creamy Chicken Soup

This soup tasted like something a restaurant would serve. It needed a few tweaks (which are included in the recipe), but everyone loved it and went back for seconds. 

Ingredients:

2 Tbsp. butter

2 cloves garlic

1 medium onion

1 head of cauliflower

2 c. shredded or sliced carrots (if using whole, that's about 3 carrots)

40 oz chicken broth

1 and 3/4 lbs. chicken breast or thighs

1 tsp. stevia or splenda

1/2 tsp nutmeg

1 tsp basil

1/4 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp celery seed (optional)

1 Tbsp. salt

1 tsp fresh ground black pepper

1 c. heavy whipping cream

1/2 cream cheese

12 oz. shredded cheddar cheese

Directions:

Chop the onion and garlic finely (I used my Ninja) and saute in the butter until onions are translucent. Wash and chop up the cauliflower into florets. Place in a microwave safe container with about a cup of water and microwave for 20 minutes. Boil chicken, then chop into ~1/2 inch cubes or pull it apart with two forks. Pour chicken broth into a large pot. Add the cooked chicken, cooked onions and garlic, carrots, and all the spices. Bring to a simmer. When the cauliflower is done in the microwave, put it into a food processor and process until mostly smooth. I had some chunks of florets still in mine, but it was still yummy. Add the cauliflower mash to the pot. Add the cream and the cheddar. Microwave the cream cheese a bit until it's able to be stirred. Add into the pot. Let simmer some more so the flavors can come together. Serve with some more cheese on top if you want.

Cheesecake

This recipe is very basic, and is easily scale-able. The ratio of eggs to cups of cream cheese is 1:1. I burnt my crust a bit, so I'll change it to reflect a better length of time.

Ingredients for Crust:

2/3 c. almond flour

2/3 c. coconut flour

2 Tbsp butter, melted

2 Tbsp. stevia

Combine ingredients until crumbly and well mixed. The mixture shouldn't really stick together too much. Press into the bottom of an oiled springform pan, or a glass baking dish, using a spoon and/or your hands. Make sure it's mostly even. Bake at 350 F for 5-7 minutes.

Ingredients for Cake:

3 8 oz. packages of cream cheese, softened

3 eggs

1 c. stevia

2 Tbsp. vanilla extract or 1 Tbsp. any other kind of extract. (I've heard almond extract makes it taste like mexican wedding cookies) 

Directions:

Mix all ingredients well in a mixer using the whipping attachment. Pour over crust and bake at 350 F for ~30-35 minutes. When the timer goes off, turn off the oven and crack the door and let it sit like that, still in the oven, for 30 or so minutes. Then you can either serve it or chill it.

Raspberry Sauce:

2 cups frozen raspberries

1/4 c. sugar free beverage syrup (I used vanilla flavor)

1 tsp. xanthan gum

Microwave berries until defrosted. A lot of the juice should come out. Add in syrup and sprinkle xanthan gum evenly over the berries. Mix well and mash the berries. Spoon over cheesecake slices and serve.

The cheesecake was yummy. It was pretty thin, as you can see, but very filling.