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Reply
| | From:  Genie· (Original Message) | Sent: 4/28/2008 5:55 PM |
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:43 AM |
Slow Cooker Navy Bean Soup 1½ cups dry navy beans
5 cups water
1 carrot chopped
1 celery stalk chopped
1 small onion chopped
1 ham hock or or several pieces of ham cut up
½ t. salt
Dash pepper Soak beans for 12 hours and drain.
Place in 2 qt crockpot. (I only have a 6 qt so I will double the recipe)
Cook about 15 hours on low. You can even start it the night before and cook all night.
Remove ham hock and discard skin, fat and bone.
If using cut up ham, then skip this step.
Beans can be mashed if desired. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:43 AM |
| Sicilian Vegetable Stew
2 lb medium-size eggplants
Salt
1/2 lb onions, thinly sliced
1/3 cup olive oil
1 lb ripe tomatoes, seeded and cut into strips
2 tablespoons capers, drained
2 or 3 celery stalks, chopped
6 oz olives
1/3 cup vinegar of any kind
1 teaspoon Splenda
Wash the eggplants, cut them into small pieces, put them into a large
strainer and sprinkle with salt. Set aside to drain for at least 1
hour. Meanwhile, combine the onions with one-third of the olive oil
in a wide, shallow pan. Cook until golden. Add the tomatoes, capers,
celery and olives. Mix well and cook for 15 minutes, set aside.
Rinse the eggplant and dry completely. Heat the remaining oil in a
skillet over high heat. When the oil reaches its maximum temperature,
add the eggplant pieces and fry until well browned. Drain. Stir the
eggplant into the tomato mixture.
Sprinkle on the vinegar and Splenda and return to low heat. Cook
until the vinegar completely evaporates. Serve either warm or cold.
Carbs: Approx 8.5 grams carbs per serving.
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:45 AM |
| Pizza Soup
If you are on one of the Low-Carb diets, here is a great Hearty
soup, which can be used as an appetizer or put with a salad or
antipasto for a nice light dinner. This will make 4 to 8 servings
based on whether you are using it as a soup course or for a meal.
15 oz can of Italian Flavored Stewed Tomatoes, Use you favorite
brand.
2 cups (16oz) Tomato Vegetable Juice, Like V-8
1 cup red Italian wine, no need to be expensive, and if you want
you can omit. and add water or chicken stock.
2 -3 oz of sliced pepperoni
Shredded Italian Four Cheese blend
Italian seasonings, I try to always have fresh, but dry will
still be good.
1 Tbls of finely minced Garlic
1 Tbls of finely minced Scallion
2 Tbls of Olive Oil, yes EVOO is best.
Croutons, I like to make my own, with a nice Italian bread, but
the packaged will work well. It your low-carb diet is very strict
you can omit these, but they only add about 6- 8 grams of carbs.
Quarter the pepperoni slices and sauté lightly in the EVOO. Just
enough to get the fat in the pepperoni to start to break down
Add garlic and Scallions, and continue to lightly sauté. Keep
the heat low and do not overcook or the garlic will become bitter.
We just want to get the flavors to breakdown and be able to infuse
the soup.
Add the Tomato sauce, juice and wine
Add Italian seasonings, I like to use Oregano, and Basil. This
is where you can be creative with what you have available and your
families taste. I like to add a little red pepper flakes,
just like I do on top of my pizzas, but the kids sometimes think
it's too hot.
Do Not add salt yet, wait till soup is finished and then adjust
the salt
Bring to a boil and immediately reduce heat to a simmer. Cover
and simmer on very low heat for at least 20 minutes to permit the
flavors blend. Keep the temperature down and stir occasionally.
To serve, I like to use a large soup bowl, float a few Croutons
on top and cover with a generous portion of the shredded cheese,
a slice of pepperoni, a couple of ripe olives, a bit of tomato
and a sprig of Italian parsley. (I sprinkle on some of those red
pepper flakes)
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:45 AM |
| Wild Rice and Cheese Soup (smoked Gouda or cheddar and ale) 14 net carbs
Serving Size : 4
2 cups (8 ounces) shredded smoked Gouda or cheddar cheese
4 teaspoons all-purpose flour
2 teaspoons margarine or butter
2 tablespoons finely chopped onion
1 medium cored and chopped cooking apple (1 cup)
1/2 cup cooked wild rice
1 1/4 cups reduced-sodium chicken broth
1/2 cup brown ale or amber beer
1/4 teaspoon ground white pepper
2/3 cup half-and-half or light cream
fresh thyme sprigs (optional)
In a medium bowl toss cheese with flour; set aside.
In a 2-quart saucepan melt margarine or butter. Add onion. Cook and stir over medium-high heat for 4 minutes or until tender.
Add 3/4 cup of the apple, the cooked rice, chicken broth, beer, and pepper. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Slowly stir in cheese mixture until melted. Stir in half-and-half or light cream. Cook over medium-low heat until just heated through.
To serve, ladle into warmed bowls; top with remaining chopped apple. Garnish with fresh thyme sprigs, if desired.
Calories: 343, total fat: 23g, saturated fat: 14g, cholesterol: 86mg, sodium: 713mg, carbohydrate: 15g, fiber: 1g, protein: 18g.
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:46 AM |
| Cheri's Creamy Southwestern Taco Soup - 6 Net Carbs
Recipe By :Linda's Low Carb Menus & Recipes
Serving Size : 6
1 pound ground beef
1/2 cup chopped onion
2 cloves minced garlic
1 tablespoon cumin
1 teaspoon chili powder
8 ounces softened cream cheese
2 (10 oz) cans Ro-tel tomatoes - undrained
2 cans beef broth
1/2 cup heavy cream
2 teaspoons salt or to taste
In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook 2-3 minutes.
Drop the cream cheese in bits into the meat and stir it into the meat until no bits of white remain.
Stir in remaining ingredients and heat through.
361 Calories; 29g Fat; 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:46 AM |
| Phoebe's Pumpkin and Sausage Soup - 4 Net Carbs
Recipe By :Low Carb Friends Serving Size : 8
1 pound pork sausage (Phoebe used hot sausage)
1/2 cup chopped onion
1/4 pound fresh mushrooms, chopped (about 5 medium)
1 clove minced garlic
1 (15 oz) can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water
salt and pepper to taste
In a large pot, brown the sausage along with the onion, mushrooms and garlic; drain fat.
Add the pumpkin and broth. Season with salt and pepper, to taste.
Cover and simmer 20-30 minutes. Add the cream and water; simmer 10-15 minutes longer. Adjust seasoning.
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:47 AM |
| Three Melon Soup 3 cups seeded watermelon 2 tablespoons unsweetened pineapple juice 2 tablespoons lemon juice 1/4 cantaloupe melon 1/8 honeydew melon Combine watermelon, pineapple juice and lemon juice in blender, process until smooth. Chill at least 2 hours or overnight. Scoop out balls of cantaloupe and honeydew. To serve: Pour watermelon mixture into shallow bowls, garnish with cantaloupe and honeydew. Makes 4 servings. Per serving: 68 calories (8% of calories from fat); carbs 16g; total fat 1 g; protein 1 g; cholesterol 0mg; sodium 9mg; fiber 1 g. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:47 AM |
| Slow Cooker Seriously Simple Chicken Chili
The name says it all!
2 pounds (1 kilogram) boneless, skinless chicken breasts 16 ounce (455
gram)
jar prepared salsa
1 tablespoon (7 grams) chili powder
1 teaspoon chicken bouillon concentrate
3 ounces (85 grams) shredded Monterey Jack cheese
6 tablespoons (90 grams) light sour cream
Put the chicken in your slow cooker.
In a bowl, stir together the salsa, chili powder, and bouillon, making
sure
the bouillon's dissolved. Pour the mixture over the chicken. Cover the
slow
cooker, set it to low, and let it cook for 7 to 8 hours.
When the time's up, shred the chicken with a fork. Serve topped with the
cheese and sour cream.
6 servings, each with: 263 calories, 9 g fat, 39 g protein, 6 g
carbohydrate, 2 g dietary fiber, 4 g usable carbs.
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:48 AM |
| RUSSIAN BEEF AND CABBAGE STEW
Makes: About 3 Quarts (10 Servings)
INGREDIENTS
- One 2-pound boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups chopped onion
- 1 small head cabbage (about 1-1/2 pounds), shredded
- One 28-ounce can tomato puree
- One 28-ounce can diced tomatoes
- 1-1/2 cups sliced carrots
- 1 cup packed brown sugar
- 1 cup plain low-fat yogurt
DIRECTIONS
Season the meat with salt and pepper; place in a large pot or Dutch oven. Add the onions and enough water to cover the meat (about 2 quarts). Bring to a boil, reduce the heat, cover, and simmer 1 hour.
Add all remaining vegetables and the brown sugar. Cover and simmer 2 hours longer.
Skim the fat from the top of the stew with a spoon. Serve the stew in bowls, each topped with 1 rounded tablespoon of yogurt.
Nutritional Information Per Serving: (About 1-1/4 cups)
Calories: 223, Fat: 5 g, Cholesterol: 53 mg, Sodium: 527 mg, Carbohydrate: 25 mg, Dietary Fiber: 5 g, Protein: 21 g
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Reply
| | | From: Genie· | Sent: 5/8/2008 2:01 AM |
| Low Carb Chili - CP
1 pound ground beef,
1 pound spicy sausage (bulk-type)
1/2 cup green peppers, chopped,
1 cup onion, chopped,
1 cup celery, sliced or diced,
3 garlic cloves,
1 tsp salt,
4 Tablespoon Chili powder,
1 Tablespoon dried red pepper (cayenne),
3 1/2 cups Canned diced tomatoes,
3 1/2 cups Canned crushed tomaotes,
1 small can Tomato paste (1/2 cup) In skillet, brown hamburg and sausage. Drain.
Place meat and all other ingredients in crock pot.
Cook on low for 8-10hrs.
This usually makes about 11 cups. Serving size is 1 cup. Top with grated cheese, mexican blend.
Freezes well. Can be doubled
**If you use a sausage that isn't spicy, slightly increase the chili powder and red peppers.
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Reply
| | | From: Genie· | Sent: 9/23/2008 1:58 AM |
| Beef Vegetable Soup
2 tablespoons butter
1 teaspoon dried thyme
8 ounces mushrooms, sliced
1 portabello mushroom, diced
1 1/2 teaspoons salt, divided
3/4 teaspoon black pepper, divided
1/2 cup red wine
2 tablespoons olive oil
1 1/2 pounds stew meat, trimmed and cut into dice
1 small onion, diced
2 garlic cloves, pushed through a press
1 small carrot, diced
1 celery stalk, diced
1 cup canned diced tomatoes
2 cans (14.5 ounces each) beef broth, plus 2 cans
water
1 bunch escarole, washed, tough ribs trimmed, cut into
1/2" strips
In large non-stick skillet melt butter over
medium-high heat; add thyme and mushrooms; sprinkle
with 1 teaspoon salt and 1/4 teaspoon pepper. Cook 10
minutes or until almost dry. Add wine; cook 3 minutes
until syrupy.
Meanwhile, toss meat with remaining teaspoon salt and
teaspoon pepper. In large pot over medium-high heat,
heat olive oil; add onion and garlic. Cook 3 to 5
minutes until onions are translucent, stirring
occasionally. Raise heat to high; add stew meat. Cook
10 minutes until browned. Add carrots, celery
tomatoes, broth and water. Bring to boil, reduce heat,
simmer 15 minutes; add escarole and skillet mixture.
Simmer 10 minutes until escarole is cooked.
Nutrition Per Serving
Carbohydrates: 7 grams
Net Carbs: 4 grams
Fiber: 3 grams
Protein: 19.5 grams
Fat: 12.5 grams
Calories: 231
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:28 AM |
Roasted Vegetable Soup4 Servings This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor. Your kitchen will fill with the aromas of the roasting vegetables evoking old-fashioned, home-style meals. Comfort food at its finest. Ingredients:
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon quality extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black or red pepper to taste Instructions:
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes. 2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned. 3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. 4. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes. Nutritional Information: Per serving:
92 calories
5 g total fat (1 g sat)
0 mg cholesterol
12 g carbohydrate
2 g protein
3 g fiber
150 mg sodium | |
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