Enjoy these Atkins Low Carbohydrate Diet Recipes
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 youâre going to use it strictly as a soup, cut the cream back to ¸ cup and increase the chicken stock by 1 can. **You can also increase the flour to ą 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 ödonât blend it in w/the cooked veggies. Mix with ¸ 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
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
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, sautŽ ground beef over medium heat. Add onions, garlic and bell pepper and continue sautŽing 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
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
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!
CarbsPerServing:18 total Effort:Easy
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