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Monthly Archives: November 2016

Easy Harvest Squash Soup

23 Wednesday Nov 2016

Posted by wrks4me in Low Carb, Soups, wrks4me - Recipes

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Tags

Recipes, Soup

squash-soup

Ingredients

  • 1 Tablespoon Olive Oil (or Vegetable Oil)
  • 1 Medium Butternut Squash
  • 1 Stalk of Celery (Diced)
  • 1 Medium Onion (Diced)
  • 1 Large Carrot (Diced)
  • 1 Medium Potato (Diced)
  • 900 ml (4 cups) Chicken Broth
  • Salt and Pepper to taste
  • 1/4 tsp Curry Powder

Directions

  1. Put oil celery, onion and carrot in a large pot and sauté til onions are translucent
  2. Put Squash, potato, chicken broth, curry powder in the pot
  3. Bring to a boil and cover and let simmer still potatoes and squash are tender
  4. Use a hand blender to blend everything together
  5. Season with salt and pepper

Option: Served with a teaspoon of sour cream

 

 

 

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Italian Chicken Soup

11 Friday Nov 2016

Posted by wrks4me in International Dishes, Soups, wrks4me - Recipes

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Tags

Carrots, celery, Chicken, Italian, leek, onion, Soup, tomato

italian-chicken-soup

Ingredients

  • wrks4me_terry_tested-113 Cooked breasts of chicken (diced)
  • 2 Tbsp olive oil
  • 1 medium onion (diced)
  • 1 green leek (thinly sliced)
  • 1 cup diced carrots (diced)
  • 1 cup diced celery (about 3 stalks)
  • 2 cloves garlic, minced
  • 1 (28 oz / 796 ml) can of diced tomatoes
  • 3 (14 oz /398 ml) cans chicken broth
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1 Tbsp liquid chicken broth concentrate
  • 1/4 cup of pearl barley
  • Salt and freshly ground black pepper to taste

Finely shredded Romano or Parmesan cheese, for serving

Directions

  1. In a pan, put leeks, onion, celery, carrot, garlic and olive oil and cook over medium high heat, until tender about 6 minutes. Add diced tomatoes and chicken broth, sugar, basil, oregano, thyme, marjoram chicken broth concentrate and bring to a boil. Add pearl barley and cover with lid and allow to simmer, stirring occasionally, until veggies are soft, and pearl barley is tender, about 45 minutes. Add salt and pepper to taste.
  2. Serve warm with grated Romano or Parmesan cheese and large slice of crusty bread.

Low Carb Keto Fudge

04 Friday Nov 2016

Posted by wrks4me in Dessert, Low Carb, wrks4me - Recipes

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Tags

Chocolate, Coconut, Cream Cheese, Dessert, Keto Diet, Low Sugar Diet, Recipes, Walnuts

keto-fudge

Ingredients

  • Baker’s Chocolate 2 oz 57 grams
  • Cream Cheese 12 oz 340 grams (microwave 30 seconds to soften
  • Vanilla 1.5 tablespoons
  • Butter 113 grams
  • 1 cup of sweetener (different sweeteners offer different degrees of sweetness, so start with 1/2 cup and and keep addding and adjusting accordingly
  • 1 cup chopped walnuts
  • 1/2 cup of coconut (unsweetened)

Preparation

  1. Add butter and chocolate on low pan
  2. Stir well
  3. Add Vanilla Extract
  4. Add 1/2 cup of Sweetener
  5. In a seperate bowl add Cream Cheese
  6. Pour chocolate mixture with cream cheese
  7. Use a hand blender to mix together
  8. Fold in coconut and walnuts
  9. Put into a greased 8″ x 8″ pan
  10. Put into freezer until hardened
  11. Take out and give it 5 minutes to soften before cutting. Store in fridge

Enjoy

 

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