Keto Low Carb Slow Cooker Creamy Beef Taco Soup

 

This delicious soup is so simple to make~
it smells and tastes like beef tacos!  🌮

Ingredients:

2 pounds 93% lean ground beef

4 ounces reduced fat cream cheese

2 (10 ounce) cans Rotel*

1 tablespoon homemade taco seasoning**

4 cups low sodium chicken broth

1 cup lowfat Greek yogurt

1/2 cup cilantro leaves

Garnishes:

1 cup chopped butterleaf or romaine lettuce

1/2 cup reduced fat cheddar or mozzarella cheese

1/4 cup chopped cilantro leaves

Method:

Brown the ground beef in a large skillet over medium heat.

While the meat is browning, add the cream cheese, Rotel and seasoning to the slow cooker pot.

Transfer the cooked meat to a collander of seive to drain away the grease. Add to the pot. Stir to mix. Pour in the broth and stir. Cover and cook on low for 4 hours or 2 hours on high. 

Thirty minutes before the soup finishes cooking, stir in the yogurt and 1/2 cup of cilantro. Cover and continue cooking. Makes 10 cups. Six (1 2/3 cup) servings. Garnish each serving with 2 tablespoons + 2 teaspoons chopped lettuce, 1 tablespoon + 1 teaspoon shredded cheese and 2 teaspoons chopped cilantro.

*I used the fire roasted Rotel.

**Homemade Taco Seasoning is very simple to make and doesn't contain the chemical ingredients and cornstarch that storebought seasoning contains.

Homemade Low Carb Taco Seasoning:

2 teaspoons instant minced onion            1/4 teaspoon garlic powder

1 teaspoon salt                                                1/4 teaspoon dried oregano 

1 teaspoon chili powder                                 1/2 teaspoon cumin

1/4 to 1/2 teaspoon crushed dried red pepper (optional ~ if you don't like extra spice or heat, you can omit this ingredient)

Combine in a small bowl. Save unused seasoning in an airtight container. (The recipe may be doubled, tripled, etc.

Nutritional info per 1 2/3 cup serving, approximately: 361 calories ~ 21.6 grams fat ~ 14 grams carbs ~ 9 grams fiber ~ 5 grams net carbs ~ 56.25 grams protein

Note: My husband and I both loved this soup ~ so simple, flavorful & delicious!

Optavia Low Carb Slow Cooker Creamy Beef Taco Soup ~ Lean & Green

This delicious soup is so simple to make~
it smells and tastes like beef tacos!  🌮

Ingredients:

2 pounds 93% lean ground beef

4 ounces reduced fat cream cheese

2 (10 ounce) cans Rotel*

1 tablespoon homemade taco seasoning**

4 cups low sodium chicken broth

1 cup lowfat Greek yogurt

1/2 cup cilantro leaves

Garnishes:

1 cup chopped butterleaf or romaine lettuce

1/2 cup reduced fat cheddar or mozzarella cheese

1/4 cup chopped cilantro leaves

Method:

Brown the ground beef in a large skillet over medium heat.

While the meat is browning, add the cream cheese, Rotel and seasoning to the slow cooker pot.

Transfer the cooked meat to a collander of seive to drain away the grease. Add to the pot. Stir to mix. Pour in the broth and stir. Cover and cook on low for 4 hours or 2 hours on high. 

Thirty minutes before the soup finishes cooking, stir in the yogurt and 1/2 cup of cilantro. Cover and continue cooking. Makes 10 cups. Six (1 2/3 cup) servings. Garnish each serving with 2 tablespoons + 2 teaspoons chopped lettuce, 1 tablespoon + 1 teaspoon shredded cheese and 2 teaspoons chopped cilantro.

*I used the fire roasted Rotel.

**Homemade Taco Seasoning is very simple to make and doesn't contain the chemical ingredients and cornstarch that storebought seasoning contains.

Homemade Low Carb Taco Seasoning:

2 teaspoons instant minced onion            1/4 teaspoon garlic powder

1 teaspoon salt                                                1/4 teaspoon dried oregano leaves

1 teaspoon chili powder                                 1/2 teaspoon cumin

1/4 to 1/2 teaspoon crushed dried red pepper (optional ~ if you don't like extra spice or heat, you can omit this ingredient)

Combine in a small bowl. Save unused seasoning in an airtight container. (The recipe may be doubled, tripled, etc.

Each 1 2/3 cup serving with garnish equals: 1 lean, 1 green & 3 condiments

Nutritional info per serving, approximately: 313.4 calories ~ 15.8 grams fat ~ 13.4 grams carbs ~ 8.4 grams fiber ~ 5 grams net carbs ~ 57.7 grams protein

Note: My husband and I both loved this soup! (The original recipe was from Optavia. This is my version with a few small changes.)

Lindsay's Slow Cooker Tom Kha (Thai Coconut Soup) ~ Family 🥥

Tom Kha is a delicious, comforting
and aromatic Thai spicy and sour 
soup made with coconut milk. 🥣 

Ingredients: 

2 pounds boneless, skinless chicken breasts

1 (13.5 ounce) can coconut milk

4 cups chicken broth

2 inches (2 tablespoons) fresh ginger root, thinly sliced or minced

4 to 6 cloves garlic, minced

1 onion (1 cup chopped)

2 carrots, sliced

2 stalks celery, diced

1 stalk (2 tablespoons) lemongrass*

1 red, orange or yellow bell pepper (1 cup chopped)

1 to 2 cups sliced cremini or shitake mushrooms

1 to 3 tablespoons red miso paste (adjust to suit your taste)

1 to 2 tablespoons rice wine vinegar (to taste)

1/2 teaspoon cumin

1 tablespoon turmeric

salt & pepper to taste

1/2 teaspoon red pepper flakes

2 tablespoons fish sauce**

Optional Garnishes:

2 to 3 green onions, chopped

fresh cilantro, chopped

Method:

Season the chicken with salt and pepper.  Place in the bottom of the slow cooker.

Warm 1/2 cup of the broth or coconut milk. Put the red miso paste into a small bowl. Add the warm liquid and mix until the paste is dissolved. Set aside.

Layer the onion, carrots, celery, lemongrass, bell pepper and mushrooms on top of the chicken. Sprinkle the garlic and ginger over the vegetables. Pour the coconut milk and broth over all. Stir in the dissolved miso, cumin, turmeric and fish sauce.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours, just until the chicken is tender. 30 minutes before the soup has finished cooking, use two forks to shred the chicken and stir to mix. Stir in the vinegar and red pepper flakes. Add additional salt and pepper to taste.

Ladel into serving bowls and if desired garnish with chopped green onions and cilantro. Serves 6 to 8.

*Cilantro stems may be sustituted for the lemongrass

**Soy sauce may be substituted for the fish sauce

Notes:

Daughter-in-law Lindsay uses AI to help her create menus and meals. (She named her AI aide "Fred". She told Fred that she wanted to make a soup with chicken, coconut milk and Thai spices because she wanted soup and her husband, Sean likes Thai flavors. This is the beautiful recipe that Linsay & Fred came up with. She says that she always double checks Fred's recipes because sometimes he goes "wonky". 😁

Tom Kha is a very delicious & healthy soup that is perfect to serve during the cold and flu season ~ The ginger, garlic, mushrooms and lemongrass all help to boost and support the immune system. 🥣

Daughter-in-law Lindsay
with the grandkiddos
in 2012 ❤

Low Carb Perfect Air Fryer Roasted Garlic 🧄

Roasted garlic is a wonderful appetizer
or addition to salads, pastas or vegetables! 

Ingredients:

1 or more heads of garlic

1/2 tablespoon (1 1/2 teaspoons) olive oil per head of garlic

aluminum foil

Method:

Peel off the outside, loose papery layers from the bulb of garlic. Slice the top 1/4 inch off of the top of the cloves. Place each head of garlic on a piece of aluminum foil. Drizzle olive oil over the top of the cut ends of the garlic. Fold closed the top and sides of the foil to make a pouch around the garlic bulb.

Preheat the airfyer to 390*. Place the pouches in the air fyer. Cook 20 minutes for roasted solid cloves of garlic. Cook for 30 minutes for spreadable roasted garlic.

Use tongs to remove the pouches from the air fryer. Allow the roasted garlic to rest inside of the pouches for 5 minutes. Unwrap the pouches. For whole cloves, squeeze to remove the cloves from the husk. (A butter knife or small spoon can also be used to remove the cloves.) 

For spreadable gloves, serve with keto chips or toast triangles slices and a butter knife or mini spreading knife.

May be stored in an airtight container in the refrigerator for up to 5 days. To store in the freezer, line a small pan or cutting board with waxed paper and place individual cloves on the waxed paper. 

After the cloves are frozen, package in an airtight container or freezer bag and store in the freezer for up to 6 months. 

Nutritional info per clove: 10 calories ~ 1 gram fat ~  .8 grams carbs ~ .1 gram protein

Note: Roasted garlic  can be used in any recipe that calls for fresh garlic. It also works very well and enhances the flavor of dips, sauces, vegetables, soups, salads and main dishes.

Perfect Air Fryer Roasted Garlic 🧄

One of my favorite things ~ Roasted Garlic
spread on pita chips or toasted baguette slices!

🧄 Roasted garlic is a wonderful appetizer or addition to salads, pastas or vegetables! 🧄

Ingredients:

1 or more heads of garlic

1/2 tablespoon (1 1/2 teaspoons) olive oil per head of garlic

aluminum foil

Method:

Peel off the outside, loose papery layers from the bulb of garlic. Slice the top 1/4 inch off of the top of the cloves. Place each head of garlic on a piece of aluminum foil. Drizzle olive oil over the top of the cut ends of the garlic.

Fold closed the top and sides of the foil to make a pouch around the garlic bulb.

Preheat the airfyer to 390*. Place the pouches in the air fyer. Cook 20 minutes for roasted solid cloves of garlic. Cook for 30 minutes for spreadable roasted garlic.

Use tongs to remove the pouches from the air fryer. Allow the roasted garlic to rest inside of the pouches for 5 minutes. Unwrap the pouches. For whole cloves, squeeze to remove the cloves from the husk. (A butter knife or small spoon can also be used to remove the cloves.) 

For spreadable gloves, serve with pita chips or toasted baguette slices and a butter knife or mini spreading knife.

May be stored in an airtight container in the refrigerator for up to 5 days. To store in the freezer, line a small pan or cutting board with waxed paper and place individual cloves on the waxed paper. 

After the cloves are frozen, package in an airtight container or freezer bag and store in the freezer for up to 6 months. 

Note: Roasted garlic can be used in any recipe that calls for fresh garlic. It also works very well in dips, sauces, vegetables, salads, mashed potatoes and pasta dishes.

Low Carb Bourbon Glaze For Poultry & Pork

 

This simple glaze is a mild & flavorful addition
to dress up poultry and pork ~ elevating your meal.

Ingredients: 

1/2 cup Brown Monkfruit Sweetener

1/2 cup bourbon

2 tablespoons liquid aminos

2 tablespoons unsalted butter

1 teaspoon smoked paprika

Method:

Add all of the ingredients to a saucepan. Heat over medium-high heat, stirring, until the mixture reaches a boil. Reduce the heat to medium and simmer for 8 to 10 minnutes, stirring occasionally  until the liquid is reduced by half. (A spoon dipped into the glaze should be coated when lifted from the pot.) 

Reduce the heat to low until ready to pour over cooking meat or serving. Makes about 3/4 cup of glaze.

Notes:

Use this glaze to pour over roast turkey breast, whole chicken, ham, pork roast or pork chops during the last 30 minutes of cooking. Or, drizzle over cooked meats before serving.

Nutritional info for 3/4 cup of glaze: 766.4 calories ~ 24.3 grams fat ~ 1.2 grams carbs ~ .8 grams fiber ~ .4 grams net carbs ~ 6.5 grams protein

Nutritional info for 2 tablespoons of glaze: 127.7 calories ~ 4 grams fat ~ .2 grams carbs ~ .13 grams fiber ~ .06 net carbs ~ 1 gram protein

Simple Bourbon Brown Sugar Glaze For Poultry, Pork & Vegetables

This simple glaze is a mild & flavorful addition
to dress up poultry, pork and vegetables!

Ingredients: 

1/2 cup packed brown sugar

1/2 cup bourbon

2 tablespoons soy sauce (I use low sodium)

2 tablespoons unsalted butter

1 teaspoon smoked paprika

Method:

Add all of the ingredients to a saucepan. Heat over medium-high heat, stirring, until the mixture reaches a boil. Reduce the heat to medium and simmer for 8 to 10 minnutes, stirring occasionally  until the liquid is reduced by half. (A spoon dipped into the glaze should be coated when lifted from the pot.) 

Reduce the heat to low until ready to pour over cooking meat or serving. Makes about 3/4 cup of glaze.

Notes:

Use this glaze to pour over roast turkey breast, whole chicken, ham, pork roast or pork chops during the last 30 minutes of cooking.

It also is nice to add to carrots, beets, sweet potatoes, acorn and butternut squashes.

My husband doesn't like gravy or most sauces, so I made this for him to drizzle over his cooked turkey breast and beets ~ he liked it!