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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Low carb stuffed Bell peppers

Image via Wikipedia

Looking for easy summertime meals that are light, low carb and satisfying? Stuff Bell Peppers fills the bill. One particular benefit of this recipe is that you do not need to use your oven.  If you live in South Carolina and would like to order local low carb products than be sure to check out this site from Anderson, SC : Low Carb Connoisseur. They have a full line of low carb products and because they are local, you're sure to get your order super fast! For more low carb recipes and ideas see: The Low Carb Kitchen.

Ingredients:

2 lbs. lean ground beef
1 medium yellow onion
4 green or red bell peppers
2-3 tablespoons of Extra Virgin Olive oil
1 cup diced/chopped Portabello mushrooms
1 red or yellow bell pepper diced
1 teaspoon of low sodium Soy sauce
1 teaspoon of Worcestershire sauce
seasoned salt (to taste)

Instructions:
In a skillet, brown ground beef, onions,red or yellow diced bell pepper and mushrooms until meat is no longer pink and vegetables are firm but can be pierced with fork. Drain excess grease from ground beef.  Stir in seasoned salt, soy sauce, and  Worcestershire sauce.

The four green or red bell peppers that were reserved for stuffing can now be split lengthwise or you may remove the caps on the top, but this will take an additional amount of microwave time. Make sure to remove seeds and any pith. Place open side down in a microwaveable dish, and cover with plastic wrap. Cook in your microwave for around 7-8 minutes if the peppers are large. Once peppers are cooled you can handle and fill with meat/mushroom mixture. Sprinkle the tops with shredded cheese, either Mozzarella or Sharp cheddar and return to the microwave. heat until cheese melts and serve.
These are a great side dish with grilled Salmon, steak, or chicken.

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• Low Carb Broccoli Casserole

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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