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


Feature Articles
 Just Getting Warmed Up
 Handling Pain
 Great Hamburger Meals
 Benefits of Laughter
 Food & Wine Pairings
 Cooking Low Carb Part One
 Cooking Low Carb Part Two
 Image Therapy
 Best of The Low Carb Blogs





           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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