Broccoli Chowder

If you're always looking for new and tasty soups to try while watching your carbs this recipe is relatively low in carbs and big on taste. It can be a great base as well for other stews like chicken and beef as well. Simply add to a blender and puree and add to any chicken or beef stew you have brewing.

Makes 6 servings

Ingredients:

    2 cups carrots peeled and sliced                                
    2 cups water                                                   
    2 cups chicken cooked diced                                
    1 1/2 cups chicken broth                            
    1 pound broccoli fresh stems pared and cut in 1/2 -inch slices 
    1/2 cup onions finely minced                                  
    1 teaspoon salt                                                
    1/2 cup cream of chicken condensed soup                                  
    2 cups milk                                                    
    1 1/2 cups shredded sharp cheddar cheese

Instructions:

Combine carrots, water, chicken, broth, broccoli, onion, and salt in a saucepan; bring to boil. Reduce heat; cover and simmer 10 minutes. Add in Cream of chicken soup slowly add in milk. Simmer for 10 minutes, stirring occasionally until ready to serve. Top with cheese. You can add many different types of cheese, you're only limited by your imagination.

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Broccoli and Cheese soup

If you love broccoli and cheese you'll love this creamy low carb soup that is great for lunch time in the Spring. Try adding in different cheeses and spices to get a different flavor for your soup.
This recipe serves about 8. The carb count is around 10 grams per serving.


Ingredients:
    1/4 cup onions coarsely chopped                
    1 tablespoon margarine
    3 cups chicken bouillon                       
    2 cups iceberg lettuce chopped                
    1 10-ounce package frozen chopped broccoli  (you can use fresh too)
    1 cup of sharp shredded cheddar cheese        
    1/8 teaspoon black pepper                     
     Seasonings (your choice, see suggestions)
                                                     

In a 3-quart saucepan over medium heat, sauté onion in margarine for a few minutes until the onions become translucent and soft.

Add chicken bouillon, lettuce, broccoli and pepper. Bring to a boil; reduce heat to low, cover and simmer for around 10 minutes or until broccoli is tender.

Add in shredded cheese and stir until melted.

Using a blender, take half of your batch and blend at the highest speed on your blender so that soup is pureed. Repeat with the remaining half.
You may need to reheat this soup once it has been blended.

Serving suggestions:
Add your choice of spices and herbs. Goes well with minced parsley, garlic powder, chives, and low carb bread croutons. A dash of red pepper flakes will give it a kick if added while cooking  the broccoli.

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• Squash Casserole
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Low Carb Broccoli Casserole

Image via Wikipedia

Number of servings about 5

Ingredients:

½ cup of chopped Portabello mushrooms

2 tablespoons finely diced onion

½ cup of diced red and green bell pepper

1 10 ounce package broccoli

2 eggs beaten

1/2 cup mayonnaise

1 cup shredded sharp cheddar cheese

2 tablespoons of Soy sauce

salt and pepper to taste

How To Prepare: 

 

Cook broccoli by boiling in salted water or steaming if you have a steam basket. Once cooked strain thoroughly in a colander.

Mix broccoli with the diced mushrooms,beaten eggs, bell peppers, and onion, mayonnaise's,soy sauce and shredded cheddar cheese.

Place entire mixture into a greased casserole dish and bake at 350 for 25-30 minutes

Suggested add ins: cooked bacon pieces, and top casserole with additional shredded cheese.

You can also use low carb seasoned bread crumbs mixed with butter and Parmesan cheese over the top of this casserole as a topping.

You can substitute mayonnaise with sour cream or cream of mushroom soup if you don't like mayonnaise.

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