Pumpkin Sausage Soup

Ok, I know. It sounds weird. But, the flavors really go well together.  It is a great winter dish. Too bad we made it for the first time in the spring. This would be one I can see us making at least once a month.

Ingredients:
3 carrots, finely diced
4 stalks celery, finely diced
1 onion, diced
7 cups chicken broth
2 cans of pure pumpkin (15 oz each)
2 pounds pork sausage
2 tsp olive oil
salt and pepper to taste

Directions:
1. Heat the olive oil in a large pot and add the carrots, celery, and onion.
2. Add the ground pork and seasonings.
3. Sautee until the pork is cooked and veggies are a bit tender.
4. Add in the chicken broth and pumpkin and simmer for 20 minutes.
5. Check seasoning and tweak as needed.
6. Simmer until needed or for another 20 minutes.

We put some sour cream in our soup and that really added a nice, creamy touch.  It was a great balance between a bit of spice and some smooth cream.  A few tweaks I am thinking about for next time is adding a splash of heavy cream while cooking and adding in some avocado as a garnish.

This recipe was found online and passed through multiple iterations and people before I got it. I don't know who the originator is. I found it on the Active Low-Carber Forum.

Chicken Fricassee

This works great as a normal meal or as leftovers/served the next day. Letting it sit for a while will let the flavors blend and make it even more tasty.

Ingredients:
3 celery stalks
1 carrot
2 tomatoes
2 leeks
1/2 head of cabbage
4 boneless, skinless chicken breasts
1/2 cup dry white wine
2 garlic cloves, crushed
2 tsp chopped tarragon
1 tsp celery seed
1 bay leaf
3 cans (14.5 oz) chicken broth
salt and pepper to taste

Directions:
1. Prepare the veggies. Cut the celery and carrot into 1" pieces; quarter, skin, and seed the tomatoes; wash and trim the leeks, removing the tough green end, split them, then cut into 1/2" pieces; chunk the cabbage into 4-6 pieces.

2. Grease a 5 qt pan with cooking spray and lightly brown the chicken breasts on each side.  Season the chicken with salt and pepper before browning. We used whole breasts this time but will try them with each breast cut into 2-3 pieces next time.

3. Add the leeks, celery, garlic and wine and cook for 5 minutes

4. Add everything else, bring to a boil over high heat, then reduce to low and cook, covered, for 30 minutes or until vegetables are done, seasoning with salt and pepper to taste.

5. Serve in soup bowls and garnish with parsley, cheese, or anything else you would like.

This recipe was based on one in the 501 Recipes for LC Life book.

Dude Ranch Soup

Here's a great crock-pot meal for those days when you won't have much time after work or at the end of the day.

Ingredients:
2 pounds round steak, cut into bite-sized pieces
1 15.5 oz can kidney beans, drained
1 4 oz can chopped green chilies
3 celery stalks, chopped
1 14.5 oz can beef broth or home-made beef stock
1 tbsp tomato paste
1 tsp chili powder
1 tsp adobo seasoning
1 cube beef bullion
1 tsp black pepper
1 tsp cumin
1 tsp minced garlic
3 tbsp dried minced onions
1 cup cheddar cheese
1/8 tsp cayenne pepper (or more to your liking)

Directions:
1. Add all ingredients except cheese to the crock-pot and mix well.
2. Cook on low for about 7 1/2 hours.
3. Stir in the cheese and cook for another 1/2 hour.
4. Serve with sour cream, cheese, or whatever other toppings you want to use.

The original recipe from The Everyday LC Slow Cooker Cookbook needed a bit of a boost, so I added the cayenne pepper to give it bit of kick. Overall a great recipe and a wonderful one for leftover lunches.

Easy Beef and Green Beans

Very quick and easy all-in-one meal. Have made it a few times and we love it.

Ingredients:
1 1/2 pounds ground beef
3 cloves garlic, minced
2 cups celery, chopped
1 (16 oz) bag of frozen green beans (fresh could be used as well)
1 cup mushrooms, sliced
1 tsp seasoning salt (This home-made seasoned salt is great)
1/2 tsp lemon pepper
2 tbsp Bragg Liquid Aminos
1 tsp sesame oil
1/4 tsp hot chili oil (or more if you like it spicy)

Directions.
1. Brown the ground beef and garlic over medium heat.
2. Add in the celery, beans, and mushrooms and cook until they are tender. Usually between 15 and 20 minutes.
3. Add remaining ingredients to the pan, mix together and serve while warm.

There are also lots of options you can do to finish it off if you want. I add Paremsan cheese on top of mine and my wife likes Ranch dressing on hers.

This recipe is from the Extreme LC Meals on the Go cookbook.

Sausage Skillet Mix-Up

Fairly simple dish with some nice flavor.

Ingredients:
1 lb fresh pork sausage
1 small onion, chopped
2 ribs celery, chopped
1 green pepper, chopped
1 cup chicken broth
2 tsp chicken bullion powder
2 tbsp Worcestershire sauce
1/2 tsp black pepper
3 cups Cauliflower

Directions:
1. Brown the pork sausage in a skillet over medium heat
2. Drain grease (if desired) and add in the remaining ingredients
3. Cover and turn burner to low and let simmer for 15 to 20 minutes until cauliflower is tender
4. Enjoy!!

From Dana Carpender 500 LC Recipes Cookbook