Shrimp and Snap Pea Stir Fry

Shrimp and Snap Pea Stir Fry

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Shrimp and Snap Pea Stir Fry
Shrimp and Snap Pea Stir Fry
Course Main Dish
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Shrimp and Snap Pea Stir Fry
Instructions
  1. In a large skillet, heat 2 tablespoons coconut oil over medium heat.
  2. To the skillet, add the garlic, onion, jalapeno, salt and pepper, and shrimp.
  3. Cook for 10 minutes, until shrimp, is opaque and curled into a "c" shape.
  4. Place shrimp into a bowl.
  5. Heat the remaining coconut oil in the skillet over high heat.
  6. To the skillet, add the remaining ingredients (carrot through coconut aminos) and season with salt and pepper.
  7. Cook for 10 minutes, until vegetables are tender.
  8. To the vegetables, add the shrimp and stir.
  9. Serve warm.
Butternut Bisque

Butternut Bisque

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Butternut Bisque
Course Soups & Stews
Servings
servings
Ingredients
Course Soups & Stews
Servings
servings
Ingredients
Instructions
  1. Prepare squash by cutting in half and baking for 90 minutes OR by microwaving for 10 to 15 minutes or until softened.
  2. Melt the butter in a large skillet over medium heat; sauté onion, garlic and apple until onion is translucent.
  3. Add flour, curry powder and nutmeg and continue to cook until apple is tender.
  4. Place squash in a food processor or blender along with skillet ingredients; add 1 cup of broth and puree until smooth.
  5. Pour contents into a large saucepan or Dutch oven.
  6. Add remaining broth, tomato paste, evaporated milk and sage.
  7. Bring to a boil over medium heat, then reduce heat and simmer for 3 to 4 minutes before serving.
Recipe Notes

NUTRITION per serving: 224 Calories; 2g Fat; 13g Protein; 45g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 416mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 4

Pumpkin, Parsnip, and Squash Beef Stew

Pumpkin, Parsnip, and Squash Beef Stew

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Pumpkin, Parsnip, and Squash Beef Stew
Course Soups & Stews
Cuisine Slow Cooker
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Slow Cooker
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients in the slow cooker.
  2. Cover and cook on LOW for 8 hours.
  3. Remove bay leaves and stir well, serving when beef falls apart and vegetables are tender.
Cauliflower

Cauliflower

Today’s focus is on:  CAULIFLOWER. Also known as Cabbage Flower, cauliflower is a member of the Brassica family of veggies, well-known for their cancer fighting capabilities. Mon petit chou means (in French, chou is pronounced “shoe”) “my little cauliflower” and is a term of endearment! How do you like that?

Here’s today’s TRICK:

Take the stem off your cauliflower and keep it in an opened plastic bag in the fridge. It will last a good week, maybe longer!

And here’s a TIP:

To tone down the smell of cauliflower cooking, add a few celery seeds or some celery leaves to your cooking water. It won’t pick up the celery’s flavor, but it will certainly tame the smell!

And your RECIPE:

This is my daughter’s favorite soup!

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Caroline’s Crockpot Cheesy Cauliflower Soup
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Throw all ingredients except milk and cheese into a crock cooker and cook on low until vegetables are very tender, about 4-6 hours.
  2. Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher and have at it in the crockpot itself--mash to your heart's delight.
  3. Place your cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.
Recipe Notes

Per Serving: 181 Calories; 5g Fat; 21g Protein; 14g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 636mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Points: 4 LC

SERVING SUGGESTIONS: A huge, hearty salad (add sliced avocado, tomatoes and red onion to your choice of lettuce(s)/greens.

SERVING SUGGESTIONS: Add warmed whole wheat rolls to above.

There’s Something About Soup

There’s Something About Soup

To miss out on warm, homemade soup with some good bread or homemade muffins on colder days, just breaks my heart. The condensed stuff in the red labeled can just doesn’t count. There is something soul-satisfying about a hearty soup, simmering on the stove (or in the crockpot) with the smell of something baked coming out of the oven.

Don’t roll your eyes or sigh wishing you could pull this off. Having a nice pot of soup on the stove (or my appliance of choice, the crockpot) isn’t just a picture from some bygone generation.

It’s happening today all around you by sharp cooks who get it: soup doesn’t need to cost you heavily in the time department. Good soup, no–great soup even, can be made quickly, in just minutes. The neat thing is, everyone will think you slaved over that hot stove all day when in reality, you were doing everything BUT cooking!

Need even MORE money-saving, delicious soup and stew recipes? Check out some of our fabulous ebooks in the Vault here!

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Curried Lentil Soup
Course Soups & Stews
Servings
Servings
Ingredients
Course Soups & Stews
Servings
Servings
Ingredients
Instructions
  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add onion; saute 4 minutes.
  3. Add curry; saute 1 minute.
  4. Add water, chicken broth, and lentils; bring to a boil.
  5. Cover; reduce heat.
  6. Simmer 40 minutes or until lentils are tender.
  7. Or after the onion is cooked, put everything in a crockpot and cook on high 3 to 4 hours, or low 7 to 8 hours.
  8. But remember, crockpot times are different, so you'll have to check yours out.
  9. Place 4 cups lentil mixture in a blender; process until smooth. (or skip this step entirely—that’s what I do. I like the lumps and bumps).
  10. Return mixture to pan.
  11. Add basil, vinegar, salt, and tomatoes; cook until thoroughly heated.
Recipe Notes

Nutritional Information Per serving: 104 Calories; 2g Total Fat; 7g Protein; 17g Carbohydrate; 10g Fiber; 0mg Cholesterol; 168mg Sodium

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