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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. NUTRITION: Per Serving: 271 Calories; 22g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs Cream Cheese Cinnamon Muffins 8 ounces cream cheese, softened 3 eggs 1/2 cup almond flour 1 cup Carbalose flour 1 teaspoon baking powder 1/2 cup Da Vinci Sugar Free Vanilla Syrup 1 cup granular Splenda 1 teaspoon cinnamon 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. NUTRITION: 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. 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. NUTRITION: Per Serving: 196 Calories; 9g Fat; 17g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs

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