Monday, September 20, 2010

Bacon Cheeseburger Soup

It's Fall, and it's definitely soup weather! I love a good hearty bowl of soup on a chilly rainy day especially.  I wanted to make a video of this but have had no time lately!!  Working on another video right now that I did actually last week of Bavarian (Apple) Zucchini Torte.  Trying to find time to put it all together and get it uploaded has been crazy this last week!  My husband retired and the ECFE classes I'm an assistant in started, and I'm downright tired and worn out.

But back to the cheeseburger soup.  I love this recipe.  I've posted it before on the Bernstein Forum, but I felt like I needed to get it on my blog.  It's one of my favorites.  The original recipe that inspired it came from Taste of Home.  I've altered it enough to low carb it that it is an entirely different recipe so I feel I can call it my own!  I hope you enjoy it.

* Exported from MasterCook *

                     Bacon Cheeseburger Soup

Recipe By     :Ginny Larsen
Serving Size  : 8  
Categories    :  Beef     Main dish   Soups and Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            pound  ground beef
  3/4         cup  chopped onion
  3/4         cup  broccoli -- shredded, or broccoli slaw, or french style green beans
  3/4         cup  diced celery
  1           teaspoon  dried basil
  1           teaspoon  dried parsley
  8           slices  bacon -- fried and crumbled
  4           cups  chicken broth -- 1 32 oz. box
  1           tablespoon  garlic -- minced
  2           bay leaves
  4           cups  turnips -- peeled and diced
  8           oz  shredded cheddar cheese -- or American
  16        ounces  alfredo sauce, (I use Sam's Choice at Walmart... 1 jar)
  3/4       teaspoon  salt
  1/4       teaspoon  pepper

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan.

Saute onion, broccoli slaw, celery, basil and parsley in 1 tablespoon bacon greaser until vegetables are tender--about 10 minutes.

Add broth, turnips, bacon, and beef; garlic, and bay leaf bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.

Add alfredo sauce, and grated cheese, and stir until cheese is melted.  Remove bay leaves and serve.  Stir in sour cream if desired.
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 485 Calories; 38g Fat (71.2% calories from fat); 25g Protein; 10g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 1255mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 6 Fat.

Thursday, September 2, 2010

Grilled Chicken Stir Fry with Veggies

This is another idea for using the angel hair pasta zucchini made with the spiral slicer.  It was very quick and easy to make too!  I had just come home from the grocery store very hungry and wanted something fast!  I threw this together very quickly without hardly thinking.  Just grabbed the stuff in front of me I just bought and made it.  It's easy to overcook the zucchini pasta so be careful to add that last and only just get it warm.  Doesn't take much.  It was really good!  

* Exported from MasterCook *

                   Grilled Chicken and Veggie Stir Fry

Recipe By     :Ginny Larsen
Serving Size  : 1     
Categories    : Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  coconut oil
  1         boneless skinless chicken breast -- cut in strips
  1/2      small  zucchini -- made into "angel hair pasta" with spiral slicer, or cut into noodles
  1/4      cup  roasted red peppers -- I get a jar of them already cut into strips
  1         cup  fresh spinach -- the baby spinach leaves are good
  1         tablespoon  minced garlic
                        garlic powder -- to taste
                        onion powder -- to taste
                        seasoned salt -- (Your favorite blend) to taste
  1/4     cup  parmesan cheese

In a medium saute pan, melt the oil.  Add the chicken strips, and seasonings, and cook, stirring until cooked through, about 3 minutes.

Move chicken to one side of pan and add the minced garlic.  Add roasted red peppers and stir about a minute.  Add spinach and stirr another minute, until wilted.  

Add angel hair zucchini and stir in just until warmed and then spoon the veggie mixture onto a plate and the chicken on top.  Toss with parmesan cheese.

  "another recipe using zucchini pasta along with grilled chicken breast, roasted red peppers and spinach"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 508 Calories; 23g Fat (40.9% calories from fat); 65g Protein; 9g Carbohydrate; 3g Dietary Fiber; 153mg Cholesterol; 554mg Sodium.  Exchanges: 8 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat.


Related Posts Plugin for WordPress, Blogger...