I bought an Instant Pot a few weeks ago and I love it. Tonight I attempted to convert a recipe from this blog to the Instant Pot but it made soup instead. I decided to go with it and I am so glad that I did. This was very good and quick and easy to make.
If you don’t have an Instant Pot I highly recommend getting one.
I have been doing the Trim Healthy Mama diet for 3 months now and I have lost 26 pounds. I feel so much better. This would be an S meal.
Italian Sausage Pepper Cheese Soup- Instant Pot Recipe
- 1.5 pounds Italian Sausage (I used bulk breakfast sausage and added a teaspoon of dried fennel leaves while cooking)
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 large onion, chopped
- 1 jar spaghetti sauce that does not contain sugar.
- 1 15 ounce can diced tomatoes (do not drain)
- 1 1/2 teaspoon dried basil
- 3 cloves garlic, minced (I used about 2 teaspoons from a jar)
- 1 cup mozzarella cheese, shredded
- Parmesan cheese (optional)
In your Instant Pot add the sausage and saute until lightly browned stirring often. Once it is completed turn off the saute option.
Add the spaghetti sauce, diced tomatoes, garlic and 1 teaspoon of dried basil. Stir well.
Add peppers to the top and do not stir. Add lid to pain with the liner in it. Choose the manual option and set for 25 minutes. Once cooked do a quick release and once safe remove lid.
Stir in Mozzarella Cheese and additional 1/2 teaspoon dried basil. Ladle soup into bowls and add Parmesan Cheese to the top.
I tried another freezer meal and I love it. The recipe called for it to be done in a slow cooker but I cooked it in a pot on the stove instead. I fell down my stairs 10 weeks ago and hurt my hip. Since I keep my slow cooker in a crawl space and getting into it right now isn’t exactly comfortable for me I won’t be using it much for a bit. I am sure it would be just as good prepared in a slow cooker. I only made a couple of changes to it. I added an extra teaspoon of chili powder as I felt that it needed a bit more punch. I also used a chili mix bean instead of kidney beans. While it was cooking I at first thought it was a bit thin but I let it cook down a bit and it was okay. I may add a bit of tomato paste next time to make it a bit richer. This recipe was still a complete success as being a freezer meal.
You can get the original recipe here. Passion For Saving Freezer Meals
I spent my morning working on the yearly training and testing for my license for my job. Bucca was my friend and stayed in a box a couple of feet away. I am so glad that I got this cat to live with me. He is such a sweetheart.
Slow Cooker Chili
Ingredients for freezer pack:
2 Cups Cooked Ground Beef
1 Cup of Onion, diced
2 Cans Diced Tomatoes
1 Can of Tomato Sauce
1 Can of Water (I use the Diced Tomatoes Can)
1 Can Dark Red Kidney Beans (I used a 15 ounce can of chili mix- pinto beans with a light tomato sauce and spices)
1 Packet Chili Seasoning Mix
1 teaspoon chili powder (This was my addition)
3 Stalks Celery, chopped
2 Tbsp. Worcestershire sauce
2 Tbsp. Sugar (I omitted entirely. You could substitute for any diet sweetener of your choice)
Directions: Cook Ground Beef and Onion. Combine all ingredients in a Freezer Gallon Size Bag. Freeze until Needed. Remove from Freezer and Thaw Overnight in Fridge. Place contents of bag in Slow Cooker and cook on High for 4 hours or Low for 8 hours Serve with Fritos (omit for low carb) and Shredded Cheese (I used Mexican blend of cheese).
I mentioned yesterday on Facebook where this recipe came from. This recipe belonged to one of my clients who passed away a few weeks ago. I met with her husband and their 9 year old daughter and they were sharing with me how much they missed her. She had spoiled them rotten and they were having to learn how to do things on their own. They were a great source of strength for each other.
Their daughter was telling me how she had made her Mom’s soup the night before and it was so good that she had 2 bowls. She said it tasted very close to her Mom’s but something was missing. Her Dad lovingly put his arm around her and said that they would figure it out together.
They shared her soup recipe with me and I only had to make one change to it to make it low carb but I did decide to add cheese to it too. The cheese is entirely optional when you make this. I replaced the potatoes with cauliflower from her recipe. It was so good that I had 2 bowls of this as well. 🙂
I have my thermos on the counter to use tomorrow when I go to work to enjoy some soup on the cold day. I am looking forward to sharing this with Caleb when he comes this weekend. 🙂
Sausage Cauliflower Soup
- 1 pound sage sausage (breakfast type in a roll)
- 1 stalk celery- finely chopped
- 1 medium sweet onion, finely chopped
- 1 large head cauliflower cut into small pieces
- 3 Tablespoons Chicken Base- comes in a jar
- 1/4 teaspoon celery salt
- 1/2 teaspoon ground black pepper
- 8 ounces cheddar cheese, shredded
Add sausage, celery and onion to a hot skillet and cook until onion is translucent and sausage is cooked.
In a large soup pot add cauliflower, chicken base and water to cover. Bring to a boil and cook until cauliflower is soft. Add celery salt and sausage, celery and onions once cooked to the pot. Cook for another 5 minutes allowing flavors to blend.
Add cheese and stir until melted. Add black pepper and serve. Makes 8 servings.
Nutritional Information- Calories- 170.8, Fat 10.7, Carbs- 9.8, Fiber- 4.0, Protein- 10
Net carbs per serving- 5.8
I made this today and you have to try it too. I put it in the slow cooker and worked from home. My home smells heavenly. I had to make a couple of changes to it out of necessity but I believe that it is probably perfect just the way that it is on the other page. I was out of chili powder so instead of using the suggested spices I added 1 packet of taco seasoning. When I put it in the bowl I added cheddar cheese to it. The recipe didn’t call for it but I felt that it needed it.
I don’t have a picture because my pictures of the soup wasn’t as pretty as the ones on the other blog. I believe that I will make it on the stove top the next time that I make it instead of using the slow cooker. When I use a slow cooker recipes with tomatoes in them appear sort of a brown instead of red.
You can find the recipe here. Slow Cooker Chicken Enchilada Soup
My neighbor Andrea brought me this beautiful bowl of soup to try this week and it knocked my socks off. I had never tried a soup with kale in it and had someone suggested it prior to this I probably would have just walked on by but I now know that I have to use kale on a regular basis.
Andrea said she found the original recipe is a Hungry Girl’s cookbook and she modified it slightly to make it low carb. The original recipe contained potatoes. I would only make one additional small change to it to lower the carb count just a bit more. It is still very low in carbs as she does it and it was very good. Despite the color of the soup it has a bit of a bite to it due to the crushed red chili pepper flakes. I just had some for my dinner.
I tried to find the original recipe on the internet and I came up empty so here goes.
Kale and Turkey Sausage Soup
- 4 cups chicken broth
- 3 cups chopped kale leaves, fresh
- 2 cups chopped onion
- 1 cup chopped red bell pepper
- 1/2 tablespoon chopped garlic
- 1/4 teaspoon each salt and black pepper
- 1/4 teaspoon red pepper flakes
- 3 links uncooked sweet Italian Turkey sausage
- 1/2 cup half and half (I would use heavy whipping cream
Remove sausage casings and cut into bite size pieces. Place all ingredients except for half and half in a pot and cook until onions and peppers are cooked well and translucent. Add half and half and stir well. Makes 8 servings.
I apologize now but I don’t have a picture of this one either. It turned out white and all of my bowls are white so it wasn’t a pretty picture to add. The recipe was very good and reminded me of potato cheese soup that I used to eat many years ago before I was diagnosed with Diabetes. I looked through several websites looking for a recipe for this and didn’t find one that I thought would make me as happy as this one.
I used homemade chicken broth but you can definitely buy it in the store. I also used the ham hocks from where I bought a hog from a local farm. I cut as much meat as I could from the hocks.
Ham Hock Cauliflower Cheese Soup
- 2 ham hocks with a lot of meat on the bone
- 1 medium onion, diced
- 2 stalks celery, diced
- 4 Tablespoons butter
- 1 quart chicken broth
- 1 quart water (possibly more)
- 3 Tablespoons Better Than Bouillon Chicken Base
- 1 teaspoon black pepper
- 1 head cauliflower, diced into small pieces
- 3-4 cups shredded cheddar cheese
- 1/2 cup heavy whipping cream
- few dashes Franks Hot Sauce (optional)
In a large stock pot add butter and once this is hot saute onion and celery until translucent. Add the meat from the ham hocks and stir for 3 minutes to release the oils. Add water, chicken broth, chicken base, black pepper and cauliflower. You may need to add additional water if there is not enough to cover the cauliflower. Cook at a simmer for 15 minutes until cauliflower is soft.
I used a hand potato press and smashed the cauliflower into very tiny pieces. Add cheese, heavy whipping cream and hot sauce and stir until cheese has melted. Serve hot. Serves 10
Nutritional Info per serving: Calories- 234, Carbs- 7.1, Fiber- 2.5
Net carbs- 4.6
This week I was at a client’s home and the scent coming from her kitchen was distracting me. It was every bit of heaven and I had to stop discussing insurance to ask her for the recipe. I didn’t get to try it as it wasn’t finished cooking while I was there but I did quickly get all of the ingredients to make it for myself. This is one of those quick dump into one pot recipes for a quick meal too which is a plus.
I told my sister, Donna about it since David absolutely loves meatloaf she came over to try it too. David loved it as did I and Caleb but Donna didn’t care much for it. So three out four enjoyed the recipe. I hope you do too. By calculations it has come out to 17 carbs minus 5 fiber to make 12 net carbs per serving.
- 1 pound ground beef
- 1 red/purple onion, finely diced
- 1 can Hunts Meatloaf Tomato Sauce
- 1 large can tomato juice (I used Kroger brand)
- 1 bag tri-color coleslaw mix (green cabbage, purple cabbage, carrots)
- 2 envelopes McCormicks Meatloaf seasoning packets
- cheddar cheese, shredded
Add onion and ground beef into a large pot and cook over medium high heat until ground beef is browned. Drain grease and add remaining ingredients except cheddar cheese. Cook for 20-25 minutes until cabbage is tender. Spoon into bowls and top with cheddar cheese. Enjoy!