Zuppa Toscana Soup – low carb

Everyone knows about Olive Garden’s famous endless soup, salad and breadsticks. I for one, am a huge fan of their Zuppa Toscana soup. I’m not, however, a fan of the calories and carbs associated with the soup. Not to mention the basket of breadsticks I would want to consume if I was at OG. So I tried my hand at a keto friendly zuppa. And I have to tell you, I didn’t miss the potatoes at all. Cauliflower really is a low carb chameleon and I’m glad that I like it.

INGREDIENTS

1 lb. mild Italian Sausage

4 slices thick-cut bacon (chopped)

32 oz beef bone broth (I couldn’t find beef bone so I used beef broth)

1 small onion, diced

3 cloves fresh garlic, minced

1 head fresh cauliflower, diced or one bag of frozen florets

½ cup heavy whipping cream

2 cups fresh spinach or kale (I used spinach)

salt and pepper, optional

crushed red pepper flakes, optional

shredded parmesan cheese for garnish, optional

DIRECTIONS

Brown your sausage and chopped up bacon together in a large soup pot. Once your meat is cooked, drain the grease and add beef broth, onions, garlic, and cauliflower. Cover and cook on medium heat for about 15 minutes, until the cauliflower is tender. I used a potato masher to break up the chunks of the cauliflower at this point.

Once the cauliflower is softened, add in heavy cream and spinach. Cook for about 5 minutes, until spinach or kale is soft. Add salt, pepper and some crushed red pepper flakes to taste. Serve with a sprinkle of parmesan cheese.

Crockpot Pork Roast

I always get excited when I see a good meat sale. This week Hy-Vee had pork shoulder roasts on sale for 99 cents a pound.  You bet your sweet behind I went and got one! Nothing beats a tender roast falling apart as you take it out of the crockpot on a dreary day.  You can use this recipe for beef or pork!

Ingredients:

7 lb. pork shoulder roast

1 envelope dry onion soup

2 tbsp. minced garlic

1 cup beef broth

1 cup water

Salt and Pepper

Pour water and beef brother in crockpot.  Add roast.  Sprinkle with salt and pepper, followed by the soup packet and minced garlic.  Set on low for 8 hours.  Remove from crockpot and let sit for a few minutes before cutting. Enjoy! 

Crockpot Beef Hash – Freezer Meal

Ingredients:

1 ½ lb. ground beef

16 oz. frozen hash browns

1 onion, chopped

3 Tbsp dry onion soup mix

1 C. beef broth (I used a full can)

¼ tsp pepper

1 tsp salt

1 c. shredded cheese

Label gallon size freezer bag with recipe, date and instructions. Place all ingredients except for the cheese in bag and seal.  Put in freezer. 

To cook:

Thaw overnight in fridge.  Dump in crockpot. Cook 4-6 hours.  Cover with shredded cheese and cook another 20 minutes. 

The picture I took doesn’t do it justice.  It may not look great but this was so good and easy to make!