The Low Carb Luxury Online Magazine  
    January 2006    Page 3       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10     

Feature Articles
 Best of the Low Carb Blogs
 Resolutions You Can Keep
 Cooking Low Carb Part One
 Cooking Low Carb Part Two
 Hot & Quick: Breakfast
 Saccharin: The Sweet Truth
 New Year's Quotes
 Quashing the Weather Excuse
 Truth About Vitamin E
 Want to Lose the Fat?



 Carbquik Bake Mix



           Cooking Low Carb with Linda Genaw

Southwestern Taco Soup

Southwestern Taco Soup
  • 1 pound ground beef
  • 1/2 cup onion, chopped,
  • 2 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 2 10-ounce cans Ro-tel tomatoes, undrained
    (tomatoes with green chilies)
  • 2 cans beef broth
  • 1/2 cup heavy cream
  • 8 ounces cream cheese, cubed
  • Salt – to taste
In a large soup pot, brown the beef with the onion and garlic; drain. Add spices and cook a couple minutes before adding the tomatoes, broth and cream. Bring to a rolling boil and gradually add the cream cheese, stirring until completely melted and smooth. Season with salt, to taste.

Makes 8  1-cup servings.

Per Serving: 271 Calories; 22g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Cream Cheese Cinnamon Muffins

Cream Cheese Cinnamon Muffins Topping:
  • 1 tablespoon butter, melted
  • 2 teaspoons granular Splenda
  • 1/4 teaspoon cinnamon
Beat cream cheese with an electric mixer until smooth. Beat in the eggs. Add all remaining ingredients except the topping. Fill 12 greased muffin cups.

Bake at 325°F 35 to 45 minutes. Mix the 2 teaspoons granular Splenda and 1/4 teaspoon cinnamon.

While muffins are hot from the oven, brush with melted butter and sprinkle with Splenda-cinnamon mixture.

Makes 12 muffins.

Per Serving: 155 Calories; 12g Fat; 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

Country Cabbage Soup
This is a soup that gets better a few days after originally cooking it.
    Country Cabbage Soup
  • 1 pound ground beef
  • 1 clove garlic, minced
  • 2 1/2 ounces onion, chopped, 1 small
  • 28 ounce can diced tomatoes
  • 1 pound cabbage, chopped, 1/2 medium
  • 3 stalks celery, coarsely chopped
  • 2 cups chicken or beef broth
  • 1 teaspoon beef bouillon granules
  • 1 teaspoon Mrs. Dash
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper
  • 2 teaspoons granular Splenda
In a large soup pot, brown the ground beef, garlic and onion; drain. Add remaining ingredients and bring to a boil. Simmer, uncovered, until vegetables are tender, about 30 minutes. Adjust seasonings to taste.

Makes 6 servings.

Per Serving: 196 Calories; 9g Fat; 17g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs



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