Preparing For Our First RV Camping Trip; Keto Meals; You Guys Sent Me Stuff!

This week was jam packed with “to-do’s”. We went back to keto this week, so there are two recipes in this vlog! (See below.) We were preparing for our camping trip, which required some grocery shopping and lots of lists and preparation. On Thursday, I had a procedure done to remove my ingrown toenail, and I’m happy to say that I’m recovering quickly. I am so very grateful to the two LeggLife viewers that were so generous and included gifts to me in their boxes to Adam and Sherri. I truly was speechless when Adam told me someone had sent me something, and it happened twice just this week! You guys amaze me. Thank you. This vlog ends sort of abruptly, because I ended it in the middle of the day. Don’t fret because the next vlog will be the entire RV trip to Talkeetna, Denali, Fairbanks, North Pole, and the return to Anchorage. I am so excited for that trip, and am so grateful that I get to share it with all of you. Thank you very much for watching my videos. I am still truly humbled that so many of you are willing to give me so much of your time. Sheet Pan Roasted Tomato Soup recipe 1 28oz can whole tomatoes, drained (save the juice) 1 cup baby carrots, roughly chopped if you have the time 2 stalks celery, roughly chopped ½ white onion, roughly chopped 4 cloves garlic ½ cup cherry or grape tomatoes, overripe is ok for this Olive oil Salt and pepper ½ cup chicken broth ¼ cup milk Preheat oven to 350F Lay out tomatoes, carrots, celery, onion, garlic and cherry tomatoes on a sheet tray. Drizzle with olive oil, sprinkle with salt and pepper. Roast at 350F for 1 hour. Pull sheet tray out of oven and pour ¼ cup chicken broth directly onto sheet tray to deglaze. Bake for 5 more minutes, then remove from oven. Place all contents of sheet tray into a blender with the rest of the chicken broth and milk. Blend until smooth. Add tomato juice from drained tomatoes as needed to reach desired consistency. Butter Chicken recipe Marinated chicken: 2 pounds chicken breasts ¾ cup 5% full fat yogurt 2 Tbsp lemon juice 1 Tbsp ground turmeric 1 Tbsp garam masala 1 Tbsp ground cumin 1 tsp cinnamon Stew: ½ cup butter, divided 1 onion, diced 2-4 cloves garlic, minced or grated 2 Tbsp grated fresh ginger 1 Tbsp chili garlic paste 3 Tbsp tomato paste 1 cup chicken broth 1 tsp salt ½ cup heavy cream To Serve: Fresh cilantro, chopped Cauliflower rice Marinated chicken: Cut the chicken into bite-size pieces. Combine all marinade ingredients in a bowl, stir in chicken until covered in marinade. Let sit overnight in refrigerator. To make the stew: Heat a large pot or dutch oven, melt ¼ cup butter and cook the onion until soft and starting to turn golden, about 7 minutes. Add garlic, chili paste, and ginger and cook about 3 more minutes. Slowly add chicken to the mixture. Cook about 10 minutes. Stir in tomato paste and chicken broth and bring back to simmer. Cut remaining butter into pats and slowly drop into simmering chicken. Season with salt. Cook for 15 minutes at a simmer. Stir in heavy cream, cook 5-10 more minutes. Remove from heat and let sit 5-10 minutes before serving. I prefer to serve over cauliflower rice with cilantro. Check back for a new video every Monday, Thursday, and Sunday! This channel is focused on making quality content for adults. However, I aim to always create family-friendly content that is safe for the entire family to watch together.