Health, Fitness, Diet & Nutrition,

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#8: Sauces, Soups and Stews

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Sauces, Soups and Stews

 

 

 

 

SAUCES AND DIPS

 

Mom's baked Crab Dip mmmm....

CarbsPerServing:2 carbs per 4 Tbsp

Prep Time:15 mins

Effort:Easy

Ingredients:

2, 8 oz. pkgs cream cheese

1 lb. crab meat (does not have to be backfin)

1/2 pint sour cream (8 oz)

4 heaping tsps of mayo

1 tsp lemon juice

1 tsp wochestershire sauce

1 tsp mustard

3 shakes garlic powder

1c grated chedar cheese

(reserve 1/2 c for topping)

How to Prepare:

Butter casserole dish (2 1/2 qt) Mix all ingresients except cheedar

cheese & crab. Beat until smooth. Fold in crab meat & 1/2 c of the

cheddar cheese. Pour into baking dish. Sprinkle the reserved 1/2 c

cheddar cheese on top. Bake at 350 for 35-40 mins. Serve with

whatever you want to dip. This is great for entertaining.

 

 

White BBQ Sauce

Effort:Easy

Ingredients:

1 cup mayonnaise

1 cup cider vinegar

1 tablespoon lemon juice1-1/2 tablespoons cracked black pepper

1/2 tspn salt

1/4 tspn ground red pepper

How to Prepare:

Combine all ingredients in a plastic container. Refrigerate.

 

 

Creamy Mushroom Sauce (like white gravy!)

Serves:2-3

CarbsPerServing:3-5

Prep Time:45 minutes

Effort:Easy

Ingredients:

1 box cream cheese

1 carton heavy whipping cream

2 cups sliced fresh mushrooms

1/2 cup diced onion

1 stick butter

2-3 Grilled Chicken breasts

How to Prepare:

Saute' onions and mushrooms in butter. Turn down heat very low, add

cream cheese. When cheese is melted, add cream. Add grilled chicken

breasts to mixture and simmer for 15 to 20 minutes, you can just use

it for a gravy too.

 

 

French Boursin Cheese Spread

Serves:8

CarbsPerServing:< 2

Prep Time:5 minutes

Effort:Easy

Ingredients:

1 stick unsalted butter, softened

1 8 oz pkg cream cheese, softened

2 cloves garlic

1/4 tsp. dried oregano1/4 tsp. dried thyme

1/4 tsp. dried marjoram

1/4 tsp. dried dill

1/2 tsp. dried basil

1/4 tsp. ground pepper

How to Prepare:

Combine the softened butter and cream cheese with garlic in a food

processor and process until smooth. Add dried herbs and pepper and

process until combined.

This is great with sliced cucumbers, blanched snow peas, celery and

mushrooms.

 

 

Brown Gravy

Serves:6

CarbsPerServing:.50

Prep Time:5 minutes

Effort:Easy

Ingredients:

1 can Campbells Beef Broth double strength

2 TBS Heavy Cream1/2 tsp onion powder

1/2 tsp Xanthan Gum

How to Prepare:

In a medium saucepan, heat both, cream, and onion powder to a slow

boil. Slowly add Xanthan gum, stirring with a whisk. You may need to

increase/decrease the Xanthan Gum to get the right consistency. If

it is too thick, use water to thin it out, if it is not thick enough

use a little more Xanthan Gum.

 

 

My Low Carb Catsup

Serves:20-30

CarbsPerServing:3 grams per 1/4 cup

Prep Time:35 minutes

Effort:Easy

Ingredients:

2 oz cans low sodium tomato sauce

1/2 cup cider vinegar

1/2 cup splenda

1 tsp ground pepper

2 tbsp garlic powder2 tbsp onion powder

1 tsp ground cinnamon

1 pinch ground cloves

1 pinch ground allspice

1 pinch salt

How to Prepare:

Mix above ingredients and put in a small saucepan. Simmer on low

until catsup is desired thickness. Store in a bottle or jar in the

refrigerator.

 

 

Easiest Hollandaise Sauce

Prep Time:5 minutes (tops!)

Effort:Easy

Ingredients:

3 egg yolks

dash of nutmeg

dash of cayenne1 teaspoon (more/less to taste) lemon juice

2 sticks of salted butter

How to Prepare:

Put all ingredients but the butter in a blender. In a microwave safe

dish, melt the butter to bubbling. Immediately start the blender and

begin to add the butter in a very thin stream through the hole for

the little removable insert. (Use your hand to cover all but the

half inch square between your thumb and forefinger that you're

pouring through. It will pop up all over as it blends. Your palm

will be covered when you finish, but that's easier to wash than your

counter and cabinets for four feet in every direction.) Have

patience with this because the more slowly you add it, the better it

will emulsify. It may take a full minute or two, but it's better

than madly whisking it in over a double boiler hoping all the while

that it emulsifies at all. Three notes: Don't add salt, the butter

will add plenty! Fresh lemon juice makes a world of difference. You

can play with adding a few drops of water to get a thinner

consistency if you desire.

 

 

ULTRA HOT sauce

Serves:ALOT at least 10-20

CarbsPerServing:less then one

Prep Time:15 mins

Effort:Average

Ingredients:

3 oz Habanero or Scotch Bonnet peppers

3 large cloves of garlic

1 tblsp Franks Red hot sauce1 tsp vinegar

1 tsp sea salt

4 tblsp Oilve oil

rubber gloves

How to Prepare:

BE Careful.. THESE ARE THE HOTTEST PEPPER, If you get them on your

skin or eyes youll be hurtin.. use latex gloves to protect your

skin. Cut off the stems of the peppers and put them in a baking dish

with the olive oil and peeled garlic cloves bake at 350 for 5-10

mins until peppers are soft, combine all the ingreidents in a food

processor or blender including the oil the peppers were roasted in

and the whole peppers including the seeds Blend until its all

chopped up and blended.. Transfer into a small container or bottle

and enjoy.. WARNING this is the hottest of the Hot.. a small tab is

enough for a whole plate of food.. Wash all utensils very well and

throw gloves away.. DONT TOUCH YOUR FACE until everything is cleaned

up.. trust me on this..rofl

 

 

Easy Cocktail Sauce

Serves:As many as you need,5

CarbsPerServing:5g

Prep Time:1 min

Effort:Easy

Ingredients:

1/4 Cup Mayonaise

1/4 Cup Ketchup1/4 Cup Mustard (regular yellow mustard)

How to Prepare:

Put these in a bowl and mix with a spoon. Since the ingredients are

equal amounts you make as much or little as you need. No waste.

 

 

Deviled Ham & Cream Cheese Dip

Serves:9,10

CarbsPerServing:-0- carbs in ham spread, 2 carbs per 2 Tbl. in

Cream Cheese, -0- in Mayo

Prep Time:10 min.

Effort:Easy

Ingredients:

1-8oz package cream cheese

1-4.25oz. can Underwood Deviled Ham 4-5 Tbs. Mayo

How to Prepare:

Have cream cheese at room temperature or nuke for a few seconds.

Then add the cream cheese to the canned ham spread. I skim the fat

off the top of the ham. Add the mayo and mix with electric mixer

until smooth. This is great to use as a dip with pork rinds or

celery sticks.Can add more mayo if desired.

 

 

Low Carb 'Honey' Mustard

Serves:Makes one serving.,10

CarbsPerServing:About 3

Prep Time:Less than one minute!

Effort:Easy

Ingredients:

1 Tbs Dijion Mustard

1 Tbs Spicey Brown Mustard

2 Tbs Heavy Whipping Cream

1 Packet Splenda

How to Prepare:

Mix all ingredients together and serve! This stuff is wonderful with

chicken. It really does taste like the real thing! YUM! You'll have

to remind yourself you're not cheating, lol.

 

 

Crabmeat Dip

Serves:2-4 people,10

CarbsPerServing:2 grams of carb for 3 oz serving

Prep Time:10 minutes

Effort:Easy

Ingredients:

Four ounces of fresh crabmeat

One tablespoon of olive oil

One small can of chopped black olives (or four tablespoons of

chopped black olives)

Six ounces of whipped cream cheese

Salt, pepper and onion powder to taste

Two dashes of Paprika

Two tablespoon of fresh parmesan or romano cheese

How to Prepare:

Add olive oil to small skillet on medium heat

Stir in crabmeat and olives

Saute for about 3-5 minutes

Add seasoning except paprika

Once the mixture is very hot, fold in the cream cheese. Keep on

medium heat.

Stir into a nice, hot dip-like consistency

Sprinkle parmesan and romano cheese so it melts on top of the dip

Serve hot with pork rinds or fresh low carb veggies

 

 

House Dressing

Serves:??,10

CarbsPerServing:Not darn many!

Prep Time:One minute or less

Effort:Easy

Ingredients:

Mayo

White wine Dijon mustard

Steak sauce of your choiceThat's it!

How to Prepare:

I usually make it 3 1/2 parts mayo to 2 parts mustard to 1 part

steak sauce. Since the steak sauce has carbs, I've been cutting

back. You can do it to taste! You won't need much steak sauce.This

is great for shrimp, Wasa crackers, chicken, veggies, anything!

 

 

White Dipping Sauce for Shrimp, Veggies or Porkrinds

CarbsPerServing:12g total

Effort:Easy

Ingredients:

1 1/2 cup mayonnaise

1/4 cup prepared horseradish

1 tablespoon lemon juice

1 tablespoon worcestershire sauce1 teaspoon fresh parsley

1/4 teaspoon hot sauce -- or red pepper

1 clove garlic

How to Prepare:

Mix all ingredients until smooth. Chill for 3 hours. This is best

used to dip cocktail shrimp or veggies and dare I say pork rinds

(ewwww) I have been told by several people in the chat room (that I

gave the recipe too), that they love it. I am not a fan of

horseradish sauce, but there is something about this dip that makes

it so good. It is extremely low carb also! Enjoy!

 

 

Bar-B-Q Sauce

Serves:10

CarbsPerServing:32g total

Effort:Easy

Ingredients:

1 bottle Diet Coke -- (20 oz)

6 ounces canned tomato paste

1/4 cup brown sugar twin

1/4 cup cider vinegar1/4 cup chopped onions

Liquid Hickory smoked flavoring (to taste)

Garlic salt (to taste)

How to Prepare:

Mix all together in a pot and cook on Med low until mixture starts

to thicken. Stirring Ocasionally. When Mixture is "Thickened" Take

off the stove and allow to cool. Use on Chicken, Pork or Beef (It's

great on ribs). Refrigerate any unused portion.

NOTES : Counts for brown sugar twin, hickory smoke, and garlic salt

not included in totals.

 

 

Tasty Sauce

CarbsPerServing:42g total

Effort:Easy

Ingredients:

6 ounces Tomato Paste

2 ounces white vinegar

4 ounces water

2 packages artificial sweetener

1/2 ounce olive oil

2 drops worcestershire saucesalt -- to taste

pepper -- to taste

1 clove -- powdered

marjoram -- powdered, to taste

garlic powder -- to taste

cayenne pepper -- to taste

MSG -- to taste

1 drops fresh lemon juice

How to Prepare:

Mix all thoroughly, refrigerate a few hours before use if possible.

Makes 12 oz, tried to get close to Heinz flavor (clove)

NOTES: Counts for spices with no measure not included.

 

 

 

SOUPS AND STEWS

 

 

 

Cajun Stew

Serves:A lot.

CarbsPerServing:Mostly from tomatoes (net 3 per 1/2 cup)

Prep Time:30 min

Effort:Easy

Ingredients:

2 large cans peeled crushed tomatoes

1/2 can tomato paste (small)

3/4 lb ground beef

8 hot italian sausagesdiced green pepper and onion

oregano, parsley and thyme

hot sauce

red pepper flakes

salt and pepper

How to Prepare:

Place tomatoes in tall pot (make sure you check the label for no

sugar added, net carbs should be 3 for a 1/2 cup serving), add the

tomato paste, spices and diced vegetables while browning the ground

beef and sausages. Prick the skins of the sausages as they brown.

When the meat has been browned, drain well, add to the stew pot.

Simmer for about two hours until the meat is tender. Depending on

seasoning, stew will be tangy but not too hot.

 

 

Grandma's Turkey Vegetable Soup

Serves:5

CarbsPerServing:?

Prep Time:1/2 hour

Effort:Average

Ingredients:

2 Turkey Legs

2 quarts water

2 bay leaves

1/2 tsp Ginger

1/2 tsp Poultry Seasoning

1/4 tsp celery seed

Celery Bottom and center chopped fine

2 TBLS of Onion

1/2 bag frozen green beans

1 yellow squash

1 can tomatoe sauce

1 can stewed tomatoes

How to Prepare:

In large soup pot Boil Turkey legs in water bay leave ginger poultry

seasoning and celery seed celery parts and onion for about 2 hours

or until meet is falling off bone. Make sure no bones are left and

put all meat back in pot. Add remaining ingredients and simmer for

1/2 hour and soup is on.

 

 

Tasty egg drop soup

Serves:1

CarbsPerServing:1 carb

Prep Time:about 5 mins (or more)

Effort:Easy

Ingredients:

1 chicken,or beef bouillon cubes1 egg

1 cup of water

How to Prepare:

1 Beat your egg into a seperate cup before you start.

2 Put water in an bowl and add your Boullion cube.

3 When the mixture starts to boil(allow it to REALLY boil)add the

egg with a fork and allow it to drizzel in the boiling water.

4 Turn the heat off(you may have to break apart the egg when done)

5 Let cool

6 Serve and enjoy

 

 

Chicken soup - slow cookery

Serves:6 servings 1-1/2 c each

CarbsPerServing:5-6 carbs total

Prep Time:20 minutes max

Effort:Easy

Ingredients:

6 - 8 chicken legs

3 cups of hand cut cabbage

1/3 green bell pepper1 small onion

3 TBS of Pace Picante Suace

*1/2 lime,cheese,avocado -Optional

How to Prepare:

place chicken at bottom of crock pot. Then pour cabbage and onion.

At thetop place the green pepper sliced and the sauce. Add at least

4 cups of water.(sald and pepper to taste)

Cook on high for about 1-1/2 hour and then low for another 1-1/2

hour. Check that chicken does not overcook. When ready serve and top

each serving with diced mozeralla, lime or avocado.

Sooo good!

 

 

Italian Soup

Serves:Makes 2 cups/ 1 Serving,10

CarbsPerServing:0 carbs

Prep Time:less than 7 minutes

Effort:Easy

Ingredients:

Chicken or Vegetable Bouillon

2 eggs (whites only)Parmesan Cheese

How to Prepare:

Prepare Bouillon as directed on label.While bringing to a boil add 2

egg whites.Serve with a healthy portion on Parmesan cheese on top.

 

 

Chili (no tomato)- Quick, Single Serving

Serves:1

CarbsPerServing:11 net

Prep Time:15 minutes

Effort:Easy

Ingredients:

1/2# hamburger-fried & drained;

1/2 cup Great Value Pinto Beans (Walmart);

TBSP chopped cilantro (optional);2 chopped green onions;

TBSP Chili Powder;

small can mushrooms (including juice);

Salt/pepper to taste.

How to Prepare:

Combine all ingredients into a medium microwave bowl. Heat

thoroughly and enjoy.

 

 

Mushroom and Leek soup

Serves:8,8

CarbsPerServing:5.1 (40.86 for whole recipe)

Effort:Easy

Ingredients:

1 lb. mushrooms, sliced

1 bunch leeks, white part only, sliced (1 cup)

1 stick butter

1/4 cup whole grain soy flour1 teaspoon salt

1/4 teaspoon white pepper

3 cans chicken broth

1 cup heavy cream

How to Prepare:

1. Saute mushrooms & leeks in butter in large saucepn or dutch oven

until tender, about 5 minutes. Stir in flour, salt, pepper & 2 cans

of chicken broth. Cook, stirring constantly until mixture comes to a

boil. Lower heat; cover; simmer 20 minutes.

2. Remove from heat; cool slightly. Pour mixture, a little at a

time, into container of electric blender; cover; puree. Pour into a

large bowl. When all the soupe is pureed, return to saucepan.

3. Add remaining can of chicken broth & the cream; heat until

thoroughly hot.

 

 

SUN VALLEY STEW

Serves:3 to 4 depending on size of servings.

CarbsPerServing:???

Prep Time:15 minutes to prepare...20 to 30 minutes to cook.

Effort:Easy

Ingredients:

1/2# Beef Wieners; 3 small or 2 medium zucchini; 3 - 4 ripe

tomatoes; 1/2 Onion;1/2 Green Pepper, (opt);1 to 2 cups

waterSeasonings: 1 tsp. salt;1/4 tsp. black pepper; 1/2 tsp. garlic

powder(l clove garlic); 1/2 to 1 tsp oregano; 1/2 tsp basil; 1/2 tsp

parsley

How to Prepare:

Slightly brown wieners. Add diced veggies and water and seasonings.

Cook until tender. Adjust seasonings to taste...Sometimes I add a

little parmesan cheese on top. Enjoy!

 

 

Creamy Broccoli Cheddar Soup

Serves:4 Servings,10,10,9,10,10

CarbsPerServing:5g Net Carbos Per Serving

Prep Time:20 Minutes

Effort:Easy

Ingredients:

2 Cups Fresh Broccoli

1 Pint (8 TBS) Heavy Cream

10 TBS Shredded Cheddar

1 Can Cream of Chicken Soup (Campbells is what I use)

1/2 Stick ButterSalt & Pepper to taste

How to Prepare:

Boil Broccoli in a large pot of water until very tender. Drain

reserving 1/2 cup of water that the broccoli was cooked in. Return

broccoli to pot. Add water, butter and soup. Stir well until the

soup is mixed well. Use a hand potato masher and mash contents of

the pot. Add cream and cheddar cheese. Over a medium heat, bring to

a slow rolling boil. Remove from heat, add salt & pepper to taste.

 

 

Garden Beef Stew

CarbsPerServing:2.6

Prep Time:2 1/2 hours

Effort:Average

Ingredients:

2 tbsp. vegetable oil

1 1/2 pd. stew meat

2 tbsp tomato sauce

2 c. water

1 tsp. salt

2 tbsp. chopped onion

1/4 c. chopped green pepper

1/4 c. chopped eggplant

1/4 c. zuchinni, cubed

1/2 c. spinach

How to Prepare:

Heat oil in heavy pot.

Brown meat on all sides. Push to side of pot. Add onion, cook 2

minutes. Add water and salt. Simmer 2 hrs.

Add green pepper, eggplant, and zuchinni. Simmer 10 min. Spoon in

tomato sauce and spinach. Cook 7 more min.

 

 

Chilled Melon Soup with Mint

Serves:4

CarbsPerServing:11.7

Prep Time:10 minutes

Effort:Easy

Ingredients:

One ripe cantaloupe

One cup of water

8 packets of Splenda4 sprigs fresh mint

Juice of 1/2 a lime

1 tsp. fresh lime zest

4 Tbl. heavy cream

How to Prepare:

Add the water, splenda, mint leaves (reserving a few for garnish)

lime juice and lime zest in a small saucepan and boil for ten

minutes until syrupy. While it is reducing, seed the cantaloupe and

scoop the flesh into a blender. Pour the syrup over the cantaloupe

through a sieve to remove the mint leaves and lime zest. Pulse a few

times to blend and then puree for a few seconds. Skim the foam off

the top and then place in the refrigerator until well chilled, at

least two hours. Serve in chilled bowls with a few mint leaves and a

swirl of heavy cream for garnish.

 

 

SIRLOIN STEW

Serves:4

CarbsPerServing:13.5g

Effort:Easy

Ingredients:

2 pounds sirloin steak -- cut

into large bite size pieces

16 ounces fresh

mushrooms -- quartered

1 medium onion -- chopped

1 clove garlic -- minced

2 jalapeno pepper --

minced

14 ounces tomatoes,

canned -- diced with juice1 cup celery -- chopped

1 jar beef gravy (Heinz --

savory beef)

meat tenderizer

salt and fresh cracked

pepper

6 tablespoons olive oil

How to Prepare:

Shake meat tenderizer and

pepper all over meat, pour

over about 2 T of

olive oil and mix all

together. Set aside in fridge

for at least 2 hours. In

a dutch oven add 2 T olive

oil and saute the celery for

about 5 minutes,

then add in the onion, garlic

and jalapeno saute until

soft. Set aside

veggies and heat remaining

olive oil and pan sear the

beef until tender over a

high heat. Add veggies to

beef mixture, and also add

the mushrooms, tomatoes

w/

juice and the the jar of beef

gravy. Simmer for 15

minutes Salt and pepper to

taste. Serves 4

NOTES : Counts for gravy

not included in totals.

 

 

Beef Bacon Soup

Serves:9,9

CarbsPerServing:no counts provided

Effort:Easy

Ingredients:

1 teaspoon garlic

1 teaspoon basil

1/2 jar Hormel Real Bacon Pieces

1/2 pound lean ground beef1 tablespoon dried chives

3 cups beef broth

1 cup heavy whippin cream

tobasco sauce to taste

sharp cheddar to taste

How to Prepare:

Saute the garlic, basil, bacon, and hamburger together until

hamburger is

almost done. Add beef broth and chives, simmer for about 10 minutes

after

boiling. Add heavy cream slowly and stir occasionally while

simmering until

hot. Add tobasco to taste, sprinkle with cheddar and serve.

 

 

Cabbage Soup

CarbsPerServing:64 total recipe

Effort:Easy

Ingredients:

1 medium cabbage head -- cut into 1/8ths

1 can chicken broth -- Campbells or Swanson's type

1 red onion -- chopped

salt and pepper -- to taste

1 pound Ekrich smoked sausage -- Ekrich or similar, sliced

How to Prepare:

Cover with cabbage with water and cook until tender.

Add one chicken broth, red onion and salt and pepper.

Add the sausage to the soup and simmer until heated through.

Even better the second day.

 

 

Chicken and Vegetable Soup

CarbsPerServing:51 total recipe,

excluding artichokes and bacon

Effort:Easy

Ingredients:

5 skinless boneless chicken breast -- cooked

1 cup onions -- chopped

1 cup celery -- chopped

Cooked chopped bacon as you like

1 pint heavy whipping cream

1 teaspoon minced garlic

3 cans chicken broth -- (3 to 4)

1 1/2 teaspoons fennel seed

1 1/4 cup chopped cilantro

1 can chopped artichoke hearts

2 tablespoons capers -- or more

2 cups kale -- cut in half, then sliced

How to Prepare:

This recipe is mostly low carb and can be varied according to your

needs and taste. It is very meaty and rich. Try several different

versions with different meat and vegetables. Adjust the heat as

needed throughout the recipe to keep it simmering but donā

t let it get dry and burnt.

It is best to prepare the meat first so you are ready when the time

is right. I like to grill up several boneless and skinless chicken

breasts and a few green onions for a smoky flavor as the main

ingredient. Start with a large pot. Put in enough olive oi

l and/or butter to cover the bottom and heat. Next add chopped onion

and celery stalks. Let this cook until translucent. Then add

seasonings like dried or fresh rosemary and cilantro, and parsley.

Then add some dried fennel seeds. Amounts as you wish.

Next add about as much chopped up and fried bacon as you desire. I

like to buy the pre-cooked packages at the store. Let is cook over a

medium heat. Add the meat (chicken in this case). Then put in about

a cup of white or red wine. Next add two to four ca

ns of chicken broth and let it simmer some more. Last, you can pour

in a pint of heavy cream and stir it in. I like to chop up some

fresh kale or other greens into bite sized pieces and throw them in

last then turn off the heat. You can use Italian sausag

e instead of chicken and Iāve also tried chopped up lamb or beef

with good results. Again, adjust to your own diet or taste. Iāve

added a small amount of capers and a can of artichoke hearts (chop

the artichoke hearts into big chunks)

 

 

Cream of Mushroom Soup

CarbsPerServing:44 total recipe

Effort:Easy

Ingredients:

8 ounces mushroom -- white button, finely chopped

1/4 cup chopped onion -- finely chopped

2 stalks celery -- finely chopped4 tablespoons butter

2 cups heavy cream

2 cans chicken stock

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon pepper -- to taste

How to Prepare:

In a large saucepan, melt butter over medium heat. Add finely diced

veggies and saute, stiring occasionally, for about 5 minutes or

until they wilt.

Add in the flour and stir well. Let cook, stiring, for about 1

minute, then pour in the chicken stock and cream, whisking

constantly.

Bring to a simmer and cook about 5 minutes, whisking occasionally.

**This makes about 6 cups. If youāre going to use it strictly as a

soup, cut the cream back to ø cup and increase the chicken stock by

1 can.

**You can also increase the flour to ¹ cup (an additional 11g carbs)

to get a thicker soup OR use 1T guar gum in place of the flour. If

you use the gum ödonāt blend it in w/the cooked veggies. Mix with ø

cup stock before adding.

(can be used in recipes calling for canned soup, too)

 

 

Easy Chicken Noodle Soup

CarbsPerServing:12 total excluding shiratake

noodles

Effort:Easy

Ingredients:

2 tablespoons butter

1/4 onion

2 stalks celery

5 baby carrots

14 1/2 ounces chicken broth -- 1 can

10 ounces canned chicken -- 1 can

Salt and Pepper to taste1 teaspoon Wylers Shaker Instant Bouilion

Chicken Garlic and Herb flavor

or

1 chicken bouillon cube

1/2 package shiratake noodles

How to Prepare:

Chop onion,celery and carrots. Brown them in the butter for a few

min. Add the broth, chicken, noodles and seasoning. Bring to boil

and then turn down and simmer for a few min. I can get 4 or 5 good

size servings.

You can add green bean,zucchini as well.

 

 

Ground Beef Soup

CarbsPerServing:78 total

Effort:Easy

Ingredients:

1 pound ground beef

1 cup diced onion

1 diced green bell pepper

8 cups beef stock

2 cups diced carrots -- i used 1 cup

1 cup diced celery

2 cups chopped tomatoes

1/4 cup minced fresh parsley1 package broccoli, frozen -- cut into

florets

or 1 head cut into floretswith stalks

peeled and diced

1 teaspoon dried oregano

1 teaspoon dried thyme

freshly ground black pepper to taste

How to Prepare:

In large non-stick skillet, saut&#381; ground beef over medium heat. Add

onions,

garlic and bell pepper and continue saut&#381;ing until meat is tender and

vegetables have softened, about 5 minutes. Drain fat from pan and

set meat

mixture aside.

In large soup pot or Dutch oven, heat beef stock over medium-high

heat until

boiling. Add carrots and celery and cook until almost tender, about 5

minutes. Add tomatoes, broccoli, parsley, seasonings and reserved meat

mixture. Mix well. Simmer over low heat 10 minutes until all

vegetables

are tender. Taste and adjust seasonings.

 

 

Low-carb Chicken Soup

CarbsPerServing:68 total

Effort:Easy

Ingredients:

2 leeks -- washed and sliced to 1" slices

3 turnips -- peeled, cut in chunks

1 bell pepper -- cut in 1" pieces

5 celery stalks -- cut in 1" pieces

4 chicken breast -- cut in bitesize pieces

32 ounces chicken broth -- I used a box variety2 cups water

1 clove garlic

1/4 teaspoon red pepper flakes

1 teaspoon salt

fresh ground pepper to taste

1/2 teaspoon goya adobo seasoning

1/4 teaspoon thyme

How to Prepare:

In large pot combine all ingredients and cook on low heat till

turnips are

tender.

Serves 6 to 8 hearty bowls.

 

 

Quick Sausage Soup

CarbsPerServing:29 total

Effort:Easy

Ingredients:

1 pound ground pork sausage

3 tablespoons butter

1 1/2 tablespoons garlic -- crushed

1 1/2 tablespoons minced onion1 can beef broth

1 cup heavy cream

1 can green beans -- drained

1 cup carrots -- cooked

pepper to taste

How to Prepare:

Brown ground pork sausage in skillet.

In saucepan, melt butter. Add garlic and onions and brown in melted

butter.

Add sausage and remaining ingredients. Heat thoroughly. Serve and

enjoy!

 

 

Vegetable Soup

CarbsPerServing:18 total

Effort:Easy

Ingredients:

leftover roast beef - shredded or cut up

- add au jus and water

1/2 medium onion -- cut up

1/2 green pepper -- cut up

4 medium mushrooms -- cut up

1 clove garlic -- chopped fine1/2 head cauliflower -- cut in florets

1/2 cup celery -- finely chopped

salt and pepper -- to taste

cajun seasoning -- to taste

How to Prepare:

Simmer all ingred. in soup pot for several hours. Eat Hardy!!!

Serves 6 - 8 generous servings

 

 

Hearty Beef Stew

CarbsPerServing:60 carbs total

Effort:Easy

Ingredients:

1 1/2 pounds beef stew

meat

14 1/2 ounces stewed

tomatoes -- (1 can)

14 1/2 ounces beef broth --

(1 can)

1 cube beef bouillon

1/2 teaspoon onion powder

1/4 teaspoon garlic powder1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon thyme

1 large rutabaga -- (or two

small turnips)

2 medium zucchini

How to Prepare:

Brown stew beef in olive oil

on all sides in medium high

pot. Add

tomatoes, broth, spices and

water to cover beef. Turn

heat down and simmer

for about 1 and 1/2 hours.

Add cubed (about 1 inch)

rutabagas and simmer

for 30 minutes. Add diced

zucchini and simmer for 30

more minutes. Add

more liquid if necessary (to

cover the veggies). Taste for

seasonings.

 

 

Camper Stew

CarbsPerServing:no counts provided

Effort:Easy

Ingredients:

1 pound ground beef

1 can green beans, canned1 packet onion soup mix

1 jar beef gravy

How to Prepare:

Brown and drain ground

beef, add beans, soup mix,

and gravy. Mix until

completely combined.

Simmer on medium/low for

at least 15 minutes. Serve.

A very hearty and delicious

stew that can be made with any of your favorite

vegetables.