Broccoli Cheddar Soup

I have always been scared of making this for dinner because my husband proclaims he "hates" it. And if he refuses to eat it, why would I make it? But since I love it so much and I really want to diversify our low carb recipes, I finally decided on a whim to give it a shot....even if just for the kids and I. And what do you know? They ALL loved it! I'm talking leftovers gone...loved it! It's so quick and easy too!

Ingredients:

• 4 cups broccoli (fresh, cut into florets)
• 4 cloves garlic (minced)
• 3 1/2 cups chicken broth (or vegetable)
• 1 cup heavy cream
• 3 cups of cheddar cheese (original recipe calls for pre-shredded but I just shredded my own)

1. In a large pot over medium heat, saute garlic for one minute, until fragrant.
2. Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and summer for 15-20 minutes, until broccoli is tender.
3. Add the shredded cheddar cheese gradually (1/2 cup at a time), stirring constantly, and continue to stir until melted.  Remove from heat once cheese melts.

Recipe: http://www.wholesomeyum.com/recipes/broccoli-cheese-soup-low-carb-gluten-free/

NOTES

Nutrition Facts

5-Ingredient Broccoli Cheese Soup (Low Carb, Gluten-free)

Amount Per Serving

Calories 291Calories from Fat 225

% Daily Value*

Total Fat 25g38%

Saturated Fat 16g80%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 85mg28%

Sodium 290mg12%

Potassium 214mg6%

Total Carbohydrates 5g2%

Dietary Fiber 1g4%

Sugars 1g

Protein 13g26%

Vitamin A23%

Vitamin C69%

Calcium35%

Iron4%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving: 4g

Mini Mozzarella Stuffed Italian Meatloaves

The last meatloaf recipe I tried was such a huge hit, I decided to see if this Italian one would have the same response. I served it with green beans and it was probably the fastest I've ever seen Jackson eat dinner! (This kid takes for-ev-er!) We had about 4 "muffins" remaining so I may double it next time and freeze some. The only modification I will do is omit the "1 tsp salt" that was in the original recipe. With the cheese, it was a bit over-salted.

Ingredients:

• 1.25 - 1.5 lb ground beef (we used 1 lb. and it made 16 meatloaves)
• 1 medium zucchini, grated
• 1 egg
• 1/4 cup grated Asiago or Parmesan cheese
• 2 tsp garlic powder
• 1 tbsp dried minced onion
• 8 oz mozzarella cheese, cut into 18 cubes
• 8 oz no sugar added pasta sauce 

Instructions:

1. Preheat oven to 400. Spray 18 holes of two regular sized muffin tins with cooking spray. Or line with foil liners for easier cleanup and then spray.
2. Stir together meat, grated zucchini, egg, grated cheese, garlic, onion, and salt. Divide the meat between the holes of the prepared muffin tins. Press one cube of mozzarella into each meatloaf. Spoon a little sauce on each.
3. Bake for 30-35 minutes until cooked through. Serve with addition sauce if desired.

Recipe: http://joyfilledeats.com/mini-italian-meatloaves/