33+ Delicious Oster Immersion Hand Blender Recipes for Every Taste

Are you looking to take your cooking to the next level?

Whether you’re a beginner or a seasoned chef, the 33+ Oster Immersion Hand Blender Recipes are sure to inspire your culinary creativity.

This versatile kitchen tool can blend, chop, puree, and even whisk with ease, making it the perfect companion for preparing everything from smoothies to soups to decadent sauces.

In this blog post, we’ll explore 33 mouthwatering recipes you can make with your Oster Immersion Hand Blender—ideal for quick, delicious meals and snacks.

So, let’s dive into the world of easy and efficient cooking with your hand blender!

33+ Delicious Oster Immersion Hand Blender Recipes for Every Taste

With the Oster Immersion Hand Blender by your side, the possibilities in the kitchen are endless.

From silky smooth soups to whipped-up desserts, this tool will save you time and energy without compromising on flavor.

We hope the 33+ Oster Immersion Hand Blender Recipes inspire you to experiment with new ingredients, try out exciting flavors, and make cooking at home a fun and rewarding experience.

Don’t forget to share your favorite recipes and tips with us—we’d love to hear how the Oster Hand Blender has transformed your cooking!

Keto Cauliflower Soup with Immersion Blender

This creamy cauliflower soup is the perfect keto-friendly lunch that satisfies your cravings for a rich, velvety texture while keeping the carbs low. Thanks to the Oster immersion hand blender, the soup comes together in no time and reaches the ideal smooth consistency. A touch of garlic and cheddar adds flavor and depth, making this a hearty and comforting low-carb meal.

Ingredients:

• 1 medium cauliflower head, chopped into florets
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute.
2. Add cauliflower florets and chicken broth. Bring to a boil and then reduce to a simmer. Cook until cauliflower is tender, about 10 minutes.
3. Using your Oster immersion hand blender, blend the mixture directly in the pot until smooth and creamy.
4. Stir in heavy cream and cheddar cheese, then season with salt and pepper to taste. Continue blending until fully incorporated and smooth.
5. Serve hot, garnished with fresh parsley.

This keto cauliflower soup is not only low in carbs but also incredibly creamy and flavorful, thanks to the immersion blender’s ability to puree the vegetables to a silky consistency. It’s perfect for meal prep or a quick lunch during a busy day. The addition of cheese adds richness, while the garlic provides depth, making this a fulfilling, satisfying meal.

Keto Avocado Chicken Salad

refreshing and protein-packed keto lunch option, this avocado chicken salad combines tender chicken with creamy avocado, crunchy vegetables, and a tangy dressing. The Oster immersion hand blender can help make the dressing smooth and perfectly emulsified for a luxurious coating. This salad is full of healthy fats and perfect for those following a low-carb lifestyle.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 avocado, mashed
• 1/2 cucumber, diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a medium bowl, combine the shredded chicken, mashed avocado, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, Dijon mustard, salt, and pepper. Alternatively, use your Oster immersion hand blender to blend the dressing until smooth and well-combined.
3. Pour the dressing over the chicken mixture and toss until everything is well coated.
4. Chill for 10-15 minutes before serving.

his keto avocado chicken salad is packed with flavor and texture, making it a perfect light yet satisfying lunch. The immersion blender helps create a silky, smooth dressing that perfectly coats the chicken and vegetables. With its creamy avocado base and the crunch of cucumbers, this dish is refreshing and enjoyable while keeping your carbs in check.

Keto Creamy Spinach and Mushroom Chicken

keto-friendly creamy spinach and mushroom chicken is a rich, savory dish that makes for an indulgent yet low-carb lunch. Using the Oster immersion hand blender, you can create a smooth, velvety sauce that coats the chicken perfectly. Packed with spinach, mushrooms, and a delicious creamy sauce, this recipe is easy to make and will satisfy your hunger without breaking your low-carb diet.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup mushrooms, sliced
• 1 garlic clove, minced
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook in the skillet for about 5-7 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the mushrooms and garlic. Sauté for 2-3 minutes until the mushrooms soften and release their moisture.
3. Add the spinach and cook until wilted, about 2 minutes.
4. Pour in the chicken broth and heavy cream. Stir in Parmesan cheese, then bring the mixture to a simmer.
5. Use your Oster immersion hand blender to blend the sauce until smooth and creamy.
6. Return the chicken to the skillet, coating it with the creamy spinach and mushroom sauce. Simmer for 3-4 minutes to allow the flavors to meld together.
7. Serve immediately.

This keto creamy spinach and mushroom chicken is a rich and decadent dish that combines the earthiness of mushrooms with the creamy, cheesy sauce. Thanks to the immersion blender, the sauce is luxuriously smooth and coats the chicken perfectly. It’s a comforting, filling meal that aligns with low-carb and keto dietary needs, making it a great choice for a satisfying lunch.

Keto Broccoli and Cheese Soup

deliciously creamy keto broccoli and cheese soup, perfect for a low-carb lunch. The immersion blender is the key to turning the broccoli into a velvety smooth base, which combines with cheddar and heavy cream to create a rich and indulgent dish. It’s comforting and perfect for a chilly day, providing both fiber and protein with minimal carbs.

Ingredients:

• 4 cups broccoli florets
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Add the broccoli florets and chicken broth. Bring to a boil and then reduce to a simmer. Cook for about 10 minutes until the broccoli is tender.
3. Using your Oster immersion hand blender, blend the soup until smooth and creamy.
4. Stir in heavy cream and shredded cheddar cheese. Season with salt and pepper to taste.
5. Continue blending until the cheese is fully melted and the soup is silky smooth.
6. Serve hot, with extra shredded cheddar cheese on top if desired.

This keto broccoli and cheese soup is a delightful and comforting meal that combines the earthy flavor of broccoli with rich, melty cheese. The immersion blender ensures a silky smooth texture, making it a perfect choice for a filling, low-carb lunch. The creamy consistency and cheesy goodness make it both indulgent and satisfying.

Keto Zucchini Noodles with Pesto

fresh and vibrant lunch option, this keto zucchini noodle dish is paired with a creamy homemade pesto sauce. The Oster immersion hand blender effortlessly blends fresh basil, garlic, Parmesan, and olive oil into a luscious, flavorful pesto that coats the zucchini noodles perfectly. This dish is low in carbs, bursting with flavor, and a great alternative to traditional pasta.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup Parmesan cheese, grated
• 1/4 cup pine nuts
• 1 garlic clove
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a food processor or using your Oster immersion hand blender, combine basil, Parmesan, pine nuts, and garlic. Blend until smooth.
3. Slowly add olive oil while blending until the pesto reaches your desired consistency. Season with salt and pepper.
4. Toss the zucchini noodles with the freshly made pesto sauce.
5. Serve immediately, topped with extra Parmesan cheese if desired.

This keto zucchini noodle dish with pesto is a refreshing and flavorful meal, perfect for anyone looking to reduce carbs without sacrificing taste. The pesto made with the immersion blender is beautifully creamy and fragrant, enveloping the zucchini noodles in a deliciously rich sauce. This dish is not only low-carb but also full of healthy fats, making it a great option for lunch.

Keto Eggplant Lasagna

This keto-friendly lasagna uses thinly sliced eggplant in place of traditional noodles, making it a low-carb, hearty meal. The immersion blender is perfect for creating a rich, smooth tomato sauce, which is layered with the eggplant, mozzarella, and ground beef for a comforting dish. It’s filling, flavorful, and fits perfectly within a keto diet.

Ingredients:

• 1 medium eggplant, sliced thinly lengthwise
• 1 lb ground beef
• 1 cup tomato sauce
• 1/4 cup water
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the eggplant thinly and lay the slices on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
2. In a skillet, cook the ground beef until browned, then drain any excess fat.
3. Add tomato sauce, water, oregano, garlic powder, red pepper flakes, salt, and pepper to the beef. Stir and bring to a simmer.
4. Using your Oster immersion hand blender, blend the tomato sauce mixture until smooth and well combined.
5. In a baking dish, layer the roasted eggplant slices, followed by the beef sauce and mozzarella cheese. Repeat layers and finish with Parmesan cheese on top.
6. Bake for 25-30 minutes until bubbly and golden brown. Let it cool for 10 minutes before serving.

keto eggplant lasagna is a delightful and hearty alternative to traditional lasagna, offering all the flavor without the carbs. The immersion blender helps create a smooth and flavorful tomato sauce, which perfectly complements the eggplant and melted cheese layers. It’s a filling and delicious meal that’s sure to please both keto followers and lasagna lovers alike.

Keto Shrimp and Avocado Salad

This keto shrimp and avocado salad is a light yet satisfying lunch, combining the richness of shrimp with the creamy texture of avocado. The homemade dressing, made with the Oster immersion hand blender, is silky and full of fresh flavor, providing the perfect balance of tanginess and creaminess to complement the dish.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked shrimp, avocado, cucumber, and red onion.
2. In a separate small bowl, mix olive oil, lime juice, cilantro, salt, and pepper.
3. Use your Oster immersion hand blender to blend the dressing until smooth and emulsified.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Serve immediately, garnished with extra cilantro if desired.

This keto shrimp and avocado salad is fresh, vibrant, and perfect for a quick lunch. The immersion blender helps create a beautifully smooth dressing that ties the ingredients together with just the right amount of creaminess. The combination of shrimp, avocado, and a tangy dressing makes this dish both satisfying and low in carbs, ideal for a light and healthy meal.

Keto Chicken Alfredo with Zoodles

This keto chicken Alfredo with zucchini noodles (zoodles) is a rich and satisfying dish, featuring tender chicken and a creamy Alfredo sauce that’s low in carbs. The Oster immersion hand blender works wonders to create a velvety, smooth sauce that envelops the chicken and zoodles for a deliciously indulgent meal that fits perfectly within a keto diet.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchinis, spiralized into noodles
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• 2 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Season the chicken breasts with salt and pepper and cook in a skillet over medium heat until golden brown and cooked through. Set aside.
2. In the same skillet, melt butter and sauté garlic until fragrant.
3. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and season with salt and pepper.
4. Using your Oster immersion hand blender, blend the sauce until smooth and creamy.
5. Add the zucchini noodles to the skillet and toss with the sauce until coated and slightly softened.
6. Slice the cooked chicken and place it on top of the zucchini noodles. Serve immediately.

keto chicken Alfredo with zoodles is the perfect low-carb comfort food, offering the creamy richness of Alfredo sauce without the carbs of traditional pasta. The immersion blender ensures the sauce is silky and smooth, creating a luscious coating for the chicken and zucchini noodles. It’s a delicious and filling meal that will keep you satisfied without straying from your keto goals.

Keto Garlic Butter Shrimp and Asparagus

his keto garlic butter shrimp and asparagus is a simple, quick, and flavorful dish that makes for a perfect low-carb lunch. The immersion blender is used to create a smooth, rich garlic butter sauce that coats the shrimp and asparagus beautifully. It’s a great choice for those looking to enjoy a meal packed with protein and healthy fats without the carbs.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
2. In the same skillet, melt the remaining butter and add the garlic. Sauté for 1 minute until fragrant.
3. Add the asparagus and cook for 3-4 minutes until tender but still crisp.
4. Add the shrimp back into the skillet, followed by lemon juice, red pepper flakes, salt, and pepper. Stir to combine and cook for another 2 minutes.
5. If you want a richer, more cohesive sauce, use the immersion blender to blend the garlic butter sauce until smooth, then pour it over the shrimp and asparagus.
6. Serve hot, garnished with fresh parsley.

his keto garlic butter shrimp and asparagus dish is both indulgent and healthy, combining the rich flavor of garlic butter with fresh shrimp and tender asparagus. The immersion blender enhances the sauce’s creaminess, making it even more flavorful. This dish is not only quick and easy to prepare but also keeps you within your keto goals while being absolutely delicious.

Keto Chicken Cobb Salad

A classic Cobb salad gets a keto twist with tender chicken breast, creamy avocado, crispy bacon, and a rich homemade ranch dressing. The immersion blender is perfect for creating a smooth and creamy ranch dressing that ties all the ingredients together beautifully. This salad is packed with healthy fats, protein, and flavor, making it an ideal low-carb lunch option.

Ingredients:

• 2 cooked chicken breasts, diced
• 2 hard-boiled eggs, sliced
• 1 avocado, sliced
• 1/2 cup cooked bacon, crumbled
• 2 cups mixed lettuce (such as romaine and spinach)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup blue cheese, crumbled

For the Ranch Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp dried dill
• Salt and pepper, to taste

Instructions:

1. In a small bowl, combine mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic, and dried dill to make the ranch dressing.
2. Use your Oster immersion hand blender to blend the dressing until smooth and well combined. Season with salt and pepper to taste.
3. In a large bowl, arrange the mixed lettuce, diced chicken, hard-boiled eggs, avocado, bacon, tomatoes, and blue cheese.
4. Drizzle the ranch dressing over the salad and toss gently to combine.
5. Serve immediately.

This keto Chicken Cobb Salad is a satisfying, flavorful meal that’s packed with protein and healthy fats. The immersion blender allows you to make a smooth, creamy ranch dressing that adds the perfect finishing touch to the salad. It’s a great low-carb option that’s as tasty as it is nutritious, making it an excellent lunch choice for those following a keto diet.

Keto Buffalo Chicken Lettuce Wraps

These keto buffalo chicken lettuce wraps are an easy and delicious low-carb lunch that packs a punch of flavor. The immersion blender helps create a creamy buffalo sauce that perfectly coats the chicken, giving it a zesty, spicy kick. Wrapped in fresh lettuce leaves, these wraps are the perfect handheld meal for a keto-friendly lunch.

Ingredients:

• 2 cooked chicken breasts, shredded
• 1/4 cup buffalo sauce
• 2 tbsp cream cheese
• 1 tbsp ranch dressing
• 1/2 cup shredded cheddar cheese
• 8 large lettuce leaves (such as Romaine or Butter Lettuce)
• Salt and pepper, to taste

Instructions:

1. In a small saucepan, combine buffalo sauce, cream cheese, and ranch dressing over low heat. Stir until the cream cheese is melted and the sauce is smooth.
2. Add the shredded chicken to the sauce and stir to coat the chicken evenly. Season with salt and pepper.
3. Use the immersion blender to blend the buffalo sauce if you want a smoother, creamier consistency.
4. Spoon the buffalo chicken mixture into the lettuce leaves.
5. Sprinkle with shredded cheddar cheese and serve.

These keto buffalo chicken lettuce wraps are a spicy, satisfying meal that’s perfect for lunch. The immersion blender gives the buffalo sauce a smooth, creamy texture that coats the chicken perfectly. Wrapped in crisp lettuce, they are low-carb and full of flavor, making them an excellent choice for anyone on a keto diet.

Keto Cauliflower Fried Rice

This keto cauliflower fried rice is a low-carb take on the classic Asian dish. The immersion blender is used to create a rich, savory sauce that adds flavor to the cauliflower rice and vegetables. This dish is quick to make, filling, and packed with healthy ingredients, making it a perfect keto-friendly lunch.

Ingredients:

• 4 cups cauliflower rice (fresh or frozen)
• 1 tbsp sesame oil
• 2 eggs, beaten
• 1/2 cup diced carrots
• 1/4 cup peas
• 1/4 cup green onions, chopped
• 2 tbsp soy sauce (or coconut aminos for a gluten-free version)
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the diced carrots and peas, cooking for 3-4 minutes until softened.
2. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring frequently until the cauliflower is tender.
3. Push the cauliflower rice to the side of the skillet and scramble the beaten eggs on the other side until fully cooked.
4. Stir the scrambled eggs into the cauliflower rice and add soy sauce, garlic powder, salt, and pepper.
5. Use your Oster immersion hand blender to blend the soy sauce mixture until smooth for an even coating over the rice.
6. Top with chopped green onions and serve.

This keto cauliflower fried rice is a fantastic low-carb alternative to traditional fried rice. The immersion blender makes the sauce perfectly smooth, giving the dish a savory flavor without the carbs. Packed with vegetables and protein, it’s a filling and satisfying lunch that’s easy to prepare and full of flavor.

Keto Chicken Parmesan

A keto-friendly version of the classic Chicken Parmesan, this recipe skips the breadcrumbs and uses almond flour to keep it low-carb while still providing a crispy, golden crust. The immersion blender helps create a smooth and flavorful tomato sauce, turning this dish into a filling, low-carb lunch that tastes just like the original.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup almond flour
• 1 egg, beaten
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
2. Dip each chicken breast into the beaten egg, then coat with almond flour mixed with Parmesan cheese.
3. Heat olive oil in a skillet over medium heat and cook the chicken breasts for 3-4 minutes per side until golden and crispy.
4. Transfer the chicken breasts to a baking dish, top each with marinara sauce, and sprinkle with mozzarella cheese.
5. Bake for 10-12 minutes until the cheese is melted and bubbly.
6. Use your Oster immersion hand blender to smooth out the marinara sauce if you prefer a silky texture.
7. Garnish with fresh basil before serving.

his keto Chicken Parmesan is a delicious, low-carb take on a classic comfort food. The immersion blender makes the marinara sauce smoother and richer, complementing the crispy, flavorful chicken perfectly. This dish is a satisfying and indulgent option that fits right into your keto lunch plan without the carbs.

Keto Creamy Tomato Basil Soup

This keto creamy tomato basil soup is a comforting, low-carb lunch option. Using the immersion blender, you can easily turn fresh tomatoes, garlic, and basil into a smooth, velvety soup. The addition of heavy cream creates a creamy texture without the carbs, making this soup a filling and satisfying option for keto followers.

Ingredients:

• 4 medium tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
2. Add the chopped tomatoes and chicken broth, and bring to a simmer. Cook for 15-20 minutes until the tomatoes break down and soften.
3. Use your Oster immersion hand blender to blend the soup until smooth.
4. Stir in the heavy cream and fresh basil, and season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

This keto creamy tomato basil soup is a comforting and satisfying lunch option that fits perfectly into a low-carb diet. The immersion blender creates a smooth, silky texture that pairs beautifully with the richness of the heavy cream. It’s a classic, flavorful soup that’s perfect for any keto enthusiast looking for a hearty, warming lunch.

Keto Beef Stroganoff

This Keto Beef Stroganoff replaces traditional noodles with zucchini noodles, keeping it low-carb while maintaining the creamy, savory flavors of the classic dish. The immersion blender helps create a smooth and velvety sauce that coats the beef and zucchini noodles perfectly. This rich and indulgent dish is perfect for a hearty keto lunch.

Ingredients:

• 1 lb beef sirloin, sliced thinly
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 medium zucchinis, spiralized
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and garlic, cooking until softened, about 2-3 minutes.
3. Add the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Stir to combine and bring to a simmer.
4. Use your Oster immersion hand blender to blend the sauce until smooth and creamy.
5. Return the beef to the skillet and stir to coat in the sauce. Add the spiralized zucchini noodles and cook for 3-4 minutes until tender.
6. Season with salt and pepper to taste, garnish with fresh parsley, and serve.

This Keto Beef Stroganoff is a rich and creamy dish that combines tender beef with zucchini noodles for a low-carb alternative. The immersion blender gives the sauce a smooth, luxurious texture, making it feel indulgent despite being keto-friendly. It’s a filling and flavorful lunch that’s sure to satisfy your cravings without the carbs.

Keto Avocado Chicken Salad

This Keto Avocado Chicken Salad is a fresh and creamy lunch option, combining tender chicken with creamy avocado, crisp vegetables, and a tangy homemade dressing. The immersion blender is used to create a smooth and creamy dressing that ties all the ingredients together, making it a satisfying low-carb meal that’s perfect for a light lunch.

Ingredients:

• 2 cooked chicken breasts, diced
• 1 ripe avocado, diced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, diced
• 1/4 cup celery, diced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the diced chicken, avocado, cucumber, red onion, and celery.
2. In a separate small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Use your Oster immersion hand blender to blend the dressing until smooth and creamy.
4. Pour the dressing over the chicken mixture and toss gently to combine.
5. Serve immediately or chill in the refrigerator for 30 minutes for a cooler option.

This Keto Avocado Chicken Salad is a creamy, satisfying lunch that’s packed with healthy fats and protein. The immersion blender creates a smooth, creamy dressing that perfectly complements the fresh vegetables and tender chicken. It’s a refreshing and flavorful meal that’s low in carbs, making it an ideal choice for a keto-friendly lunch.

Keto Creamed Spinach

Keto Creamed Spinach is a rich and decadent side dish that can easily be turned into a main meal. Using the immersion blender, the spinach is blended with a rich, creamy sauce that’s perfect for any keto meal. This dish is full of healthy fats, creamy textures, and delicious flavor, making it a great lunch option for anyone following a low-carb diet.

Ingredients:

• 4 cups fresh spinach, chopped
• 1 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, sautéing for about 2 minutes until fragrant.
2. Add the chopped spinach to the skillet and cook for 4-5 minutes until wilted.
3. Stir in the heavy cream and grated Parmesan cheese, and simmer for 2-3 minutes until the sauce thickens.
4. Use your Oster immersion hand blender to blend the mixture until smooth and creamy.
5. Season with salt and pepper to taste and serve.

Keto Creamed Spinach is a luxurious, velvety side dish that’s both indulgent and low-carb. The immersion blender ensures that the spinach is perfectly creamy and well-coated with the rich sauce. It’s a great option for a satisfying lnch, and it pairs well with many keto main dishes

Keto Chicken Caesar Salad

This Keto Chicken Caesar Salad is a perfect low-carb lunch, featuring tender chicken, crisp lettuce, and a creamy, homemade Caesar dressing. The immersion blender works magic on the dressing, creating a smooth and velvety sauce that coats every leaf. It’s a flavorful, satisfying meal that will keep you on track with your keto diet.

Ingredients:

• 2 cooked chicken breasts, sliced
• 4 cups Romaine lettuce, chopped
• 1/4 cup Parmesan cheese, grated
• 1/4 cup crispy bacon, crumbled

For the Caesar Dressing:

• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp Worcestershire sauce
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, and grated Parmesan cheese to make the Caesar dressing.
2. Use your Oster immersion hand blender to blend the dressing until smooth and creamy.
3. In a large bowl, toss the Romaine lettuce with the Caesar dressing, sliced chicken, crumbled bacon, and grated Parmesan.
4. Serve immediately, garnished with extra Parmesan cheese if desired.

This Keto Chicken Caesar Salad is a satisfying and creamy dish that’s perfect for a low-carb lunch. The immersion blender helps make the Caesar dressing perfectly smooth and rich, coating the chicken and lettuce beautifully. It’s a classic flavor combination that’s both keto-friendly and delicious.

Keto Egg Salad Lettuce Wraps

These Keto Egg Salad Lettuce Wraps are a perfect, low-carb lunch option for anyone looking for something fresh and filling. The immersion blender helps create a creamy egg salad dressing, making each bite smooth and flavorful. Wrapped in lettuce, they provide a healthy, satisfying alternative to traditional sandwiches.

Ingredients:

• 6 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tbsp mustard
• 1 tbsp dill pickle relish (optional)
• Salt and pepper, to taste
• 8 large lettuce leaves (such as Romaine or Butter Lettuce)

Instructions:

1. In a bowl, combine the chopped hard-boiled eggs, mayonnaise, mustard, and pickle relish (if using).
2. Season with salt and pepper to taste.
3. Use your Oster immersion hand blender to blend the egg mixture until smooth and creamy, adding a little more mayonnaise if needed.
4. Spoon the egg salad onto the lettuce leaves, then fold or wrap the leaves around the filling.
5. Serve immediately, or chill in the refrigerator for 30 minutes for a cooler option.

Keto Egg Salad Lettuce Wraps are a light, yet filling lunch that’s packed with protein and healthy fats. The immersion blender helps create a smooth and creamy egg salad that’s wrapped in fresh, crunchy lettuce. These wraps are a perfect low-carb alternative to sandwiches, providing a delicious, satisfying meal that fits well within a keto diet.

Keto Creamy Chicken and Mushroom Soup

This Keto Creamy Chicken and Mushroom Soup is a rich and comforting lunch option, filled with tender chicken and earthy mushrooms in a creamy broth. The immersion blender is used to create a smooth, velvety texture that makes the soup extra satisfying, perfect for those on a low-carb or keto diet.

Ingredients:

• 2 cooked chicken breasts, shredded
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tbsp butter
• Salt and pepper, to taste
• Fresh thyme, chopped for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the onions and mushrooms, cooking until softened, about 5 minutes.
2. Add the chicken broth and shredded chicken to the pot, and bring to a simmer.
3. Stir in the heavy cream and let the soup simmer for another 5 minutes.
4. Use your Oster immersion hand blender to blend the soup until smooth and creamy.
5. Season with salt and pepper to taste, and garnish with fresh thyme before serving.

This Keto Creamy Chicken and Mushroom Soup is a comforting, rich dish that’s perfect for a cozy lunch. The immersion blender creates a smooth, creamy texture that complements the chicken and mushrooms perfectly. It’s a hearty and satisfying soup that’s full of flavor and ideal for anyone on a low-carb or keto diet.

Note: More recipes are coming soon