I don’t know about you guys but I ate a lot over the Thanksgiving break. I stepped on the scales Monday morning and it had gone up eight pounds since last Wednesday. When
I got dressed for work that morning I had to find my larger pair of pants ... otherwise I would have had to lay flat on the bed to get my pants to zip. Haha.
I restarted my strict low-carb way of eating Monday morning with no planned cheats until Christmas. OK maybe I will cheat a little on my birthday (Dec. 10) but that will be about it; otherwise, the dress I bought to wear for New Year’s Eve is simply
NOT going to fit.
If there’s one thing I’ve learned the last two plus years, soup will fill me up fast and keep me that way.
This week I’m going to offer a few more recipes for soup
... I mean who doesn’t love soup when the weather starts turning cooler?
If you’ve been reading my column the last several months you know I love
Mexican food ... ALL OF IT!
This next recipe offers a big bowl of fresh comfort. I top mine with avocado, sour cream and some cut up low-carb tortillas I cook in the air fryer to give it a crunch.
Optional toppings: Shredded cheese, cubed avocado, sour cream and crispy low-carb strips
In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer.
Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low until chicken is tender (a thermometer should read at least 165°), 6-8 hours.
Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Each bowl of this tasty soup runs about 9 net carbs.
—————If youre a fan of lamb (which I am), don’t pass up this Greek-style soup. Seasoned with classic flavors or rosemary, marjoram and mint, it will transport you straight to the Mediterranean!
In a large skillet, cook and crumble lamb over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer lamb ...
