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Honey Chili

Honey Chili

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Honey Chili

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  • Author: Bryon | Taste & Review
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 35
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Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Jimmy Dean regular sausage
  • 1 clove garlic garlic (chopped)
  • 1/2 cup red or green peppers
  • 1 poblano pepper
  • 2 (14.5 oz) can of diced tomatoes
  • 1 (4 oz) can diced green chili peppers
  • 2 (15 oz) can chili beans
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup of beef broth
  • 1/2 cup honey

Instructions

  1. In a large pan brown the ground beef and sausage. Chop up the onion, garlic, peppers and then add the pan. Continue cooking until the onion is browned. Drain the grease from the pan. Add the beef broth, diced tomatoes, diced green chili peppers, chili powder, cumin, thyme, salt and cinnamon. Mix well in the pan, and place a lid on the pan and allow the mixture to simmer for 25 minutes. Add honey and stir well.

Notes

  • Serve with shredded cheddar cheese, sour cream, tortilla chips.

Nutrition

  • Serving Size: 8
  • Calories: 482
  • Sugar: 21
  • Sodium: 1330
  • Fat: 28
  • Saturated Fat: 10
  • Unsaturated Fat: 15
  • Trans Fat: 1
  • Carbohydrates: 35
  • Protein: 26
  • Cholesterol: 94

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Chicken Cauliflower Enchilada Soup

Chicken Cauliflower Enchilada Soup

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Chicken Cauliflower Enchilada Soup

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55
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Ingredients

Scale
  • 1 pound chicken breast shredded
  • 2 cans of diced tomatoes (14.5 ounces each)
  • 1 can dark red kidney beans (15.5 ounces)
  • 1 can great northern beans (15.5 ounces)
  • 1 can black beans (15 ounces)
  • 1 container of chicken broth (32 ounces)
  • 1/2 head of cauliflower
  • 1 cup Velveeta
  • 1 medium sized onion
  • 7 small sweet peppers
  • 1 tablespoon of olive oil
  • 1 can tomato sauce (8 ounces)
  • 1 enchilada sauce mix (1.5 ounces seasonig packet)
  • 2 cups mild shredded cheddar cheese
  • 1 container of Sour cream (Use to garnish on top of soup)
  • 1 package of tortilla strips (Use to garnish on top of soup)

Instructions

  1. Chop up the onion and sweet peppers. Then place olive oil into sauce pan. After they are cooked add to stock pot. Then using same sauce pan place chicken breasts in there with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add the shredded chicken to the stock pot. Rinse and drain all varieties of the beans before adding to stock pot. Chop up the cauliflower and add to the pot. Add the diced tomatoes, tomato sauce, Velveeta, enchilada sauce mix, shredded cheddar cheese to the pot. Bring to a boil stirring often. Once the cheese is melted reduce the heat and simmer for 20 minutes to bring all the flavors together. Garnish with sour cream and tortilla strips.

Nutrition

  • Serving Size: 20
  • Calories: 162
  • Sugar: 4
  • Sodium: 343
  • Fat: 9
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 12
  • Cholesterol: 42

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Cabbage Roll Soup

Cabbage Roll Soup

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Cabbage Roll Soup

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  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
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Ingredients

Scale
  • 2 pounds lean ground beef
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 small cabbage, chopped
  • 14.5 oz can diced tomatoes
  • 14.5 oz can diced tomatoes with basil, garlic, & oregano
  • 15 oz tomato sauce
  • 32 oz (1 container) beef broth
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt

Instructions

  1. In large skillet add the olive oil and cook the ground beef, onion, and garlic. Transfer the food to large stock pot. Add the rest of the ingredients. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Nutrition

  • Serving Size: 6
  • Calories: 401
  • Sugar: 6
  • Sodium: 1615
  • Fat: 21
  • Saturated Fat: 7
  • Unsaturated Fat: 11
  • Trans Fat: 1
  • Carbohydrates: 20
  • Protein: 34
  • Cholesterol: 94

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Low carb cheeseburger soup

Low Carb Cheeseburger Soup

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Low Carb Cheeseburger Soup

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  • Author: Cherie DeBrule
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Ingredients

Scale
  • 1 package sliced bacon
  • 1 small yellow onion
  • 1 lb ground beef
  • 1/2 head cauliflower
  • 2 tablespoons dill weed
  • 1/2 bag of baby spinach (2.5 oz)
  • 64 oz beef broth (2x32 oz cartons)
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 box (16 oz) Velveeta cheese
  • 2 cups shredded cheddar cheese

Instructions

  1. Place the broth, Velveeta and dill weed into a large stock pot. Cook on medium heat until blended and melted. Chop cauliflower and spinach into small pieces then put into stock pot. Add the fire roasted diced tomatoes. Turn to low heat after around 10 minutes. Fry bacon until crisp. Chop up bacon. Fry hamburger in bacon grease, then transfer to stock pot. Then chop up the onion. Transfer to pan and sauté onion. Then put the sauté onion and shredded cheddar cheese in the stock pot. Cook on low heat for 20 minutes with lid on pot.

Nutrition

  • Serving Size: 10
  • Calories: 359
  • Sugar: 5
  • Sodium: 2105
  • Fat: 23
  • Saturated Fat: 14
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 10
  • Protein: 27
  • Cholesterol: 89

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