Crockpot Vegetable Beef Soup

1 lb. stew beef
2 T. vegetable oil
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. chopped carrots
1 (15 oz. can) petite diced tomatoes
1 sm. bag frozen green beans
1 c. chopped cabbage
6 c. beef broth
1 t. Worcestershire sauce
1 t. Tobasco sauce
Seasoned salt to taste

Season beef cubes with the seasoned salt and brown them in the vegetable oil. Add beef and the rest of the ingredients to the crockpot and cook on low all day.

Microwave Breadless Pudding

4 oz. cream cheese
1 egg
4 T. heavy cream
1/2 t. vanilla
Pinch of salt
1/4 c. Splenda

Soften cream cheese in microwave until not quite melted.  Beat egg, cream, vanilla and salt together in a separate bowl with a fork. Add to softened cream cheese. Beat together with fork until most large lumps are smooth.  Stir in Splenda, mixing well. Microwave for approximately 2 minutes, or until set like custard.

Hamburger Stroganoff

1 lb hamburger 
1/2 cup chopped onion 
1/2 teaspoon garlic powder 
1/2 teaspoon dry mustard 
1 cup mayonnaise 
1 cup sour cream
1 cup beef bouillon

Directions: 1 SAUTE First 4 ingredients. 2 COMBINE mayonnaise, sour cream, beef bouillon& stir into meat mixture. 3 COOK over low heat 10-15 minutes SERVE over french-cut green beans instead of noodles.

Mock Macaroni & Cheese

(This is a hybrid of two low carb mac & cheese recipes... the cheese sauce from one that used cauliflower for the "mac" and the tofu idea from another.)

1 block of firm tofu, cut into small pieces
Pam (or something to grease the baking pan)
1 cup heavy cream
2 oz. cream cheese
1-1/2 t. dijon mustard
1-1/2 cup shredded cheddar cheese, divided
1/4 t. black pepper
1/4 t. garlic powder

Preheat oven to 375F. Spray 8x8 baking pan with Pam.

Bring cream to a simmer and whisk in cream cheese and mustard until smooth. Stir in 1 cup of cheddar cheese, salt, pepper and garlic powder and whisk until cheese just melts - about 1-2 min. Remove from heat, pour over tofu and stir to combine. Top with remaining cheese and bake until bubbly and brown (~15 min). 

Jade Chicken

12 thin sliced chicken breasts

Garlic salt

1 pkg. Stouffer’s spinach souffle, thawed

1 1/2 c. fresh snipped cilantro

Lime White sauce (see recipe below)

½ c. shredded Monterey Jack cheese

Sprinkle chicken breasts with garlic salt and pound with meat hammer.  Mix cilantro with thawed souffle.  Place a dollop of spinach mixture on each breast & roll up.   Place in single layer  in non-stick pan coated with cooking spray.  Cover pan with foil and bake at 350 for 30 minutes.  Top with white sauce and shredded Monteray Jack cheese.  Return to oven until cheese melts and sauce is hot.

Lime White Sauce Recipe

1-1/2 tablespoons butter
1-1/2 tablespoons cornstarch
1/3 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups heavy cream

Splash of white wine

2 T. lime juice

Dash each of onion powder & garlic powder

Melt butter over medium high heat in small saucepan.  Stir in cornstarch and seasonings. Gradually add the cream, stirring constantly. Bring to gentle boil  point and boil until thickened.   Add a splash of white wine and the lime juice to thin the consistency.  

Low Carb Chocolate Mousse

(from Dana Carpender holdthetoast.com)

- 1 package (4-serving size) chocolate sugar-free instant pudding mix

- 1 package (about 10 ounces) soft tofu
- 1 heaping tablespoon unsweetened cocoa powder
- 1/4 to 1/2 teaspoon instant coffee crystals (more if you like mocha)
- 8 to 12 ounces heavy whipping cream, chilled

Using an electric mixer, beat first four ingredients until very smooth. In a separate bowl, whip the cream until just about stiff. Turn the mixer to the lowest setting, blend in the pudding/tofu mixture, and TURN OFF THE MIXER! If you overbeat, you'll get chocolate butter!

Use the smaller amount of cream, for a sturdier texture, or the larger amount for a fluffier texture.