As promised, I'm trying to do at least one low-carb post per week. Today's low-carb recipe has my two favorite qualities: (1) It's soup; (2) It's in the slow-cooker. Yay! Not only is it good, but it is a very simple soup to throw together in the morning and let simmer all day. If diets were always this easy, I'd be a size 0. Alas, I am not.....But enough about me; on to the soup!
BEEF & NOODLE SOUPSlightly adapted from Crockery Dinners, 2003, Meredith Corporation
Prep: 15 minutes
Cook: 9 hours on low or 5 hours on high
1 lb beef stew meat
2 c frozen mixed vegetables
5 c beef stock
1 14 1/2 oz can diced tomatoes
1 8 oz can tomato sauce
2 bay leaves
1 1/2 tsp dried basil
1/2 tsp dried marjoram
1/4 tsp ground black pepper
2 c uncooked noodles
Combine first nine ingredients in slow cooker. Cook on Low 9 hours or on High for 6 hours. Add noodles for last 30 minutes of cooking time. Remove bay leaves before serving.
Total Fat: 4 g
Cholesterol: 36 mg
Sodium: 1,106 mg
Protein: 17 g
"500 LIKES" GIVEAWAY REMINDER!!!
Don't forget that the giveaway for the tostonera, spices, and T-shirt ends Wednesday, 12/29/12 at 12:01 a.m. EST.
Repost of Giveaway-Related Recipe
Adapted from "A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community"
1 Tbsp GOYA® Adobo con Pimiento (with Pepper)
1/2 c olive oil
white vinegar to taste
4-6 pork chops
2-3 c vegetable oil
In a mortar, crush the garlic. Yes, in a mortar. It just won't be the same if you use a food processor. Add the adobo, olive oil, and vinegar; mix well. Pour mixture over pork chops; marinate in refrigerator from 30 minues to overnight. Heat the vegetable oil in a skillet. Fry chops with garlic until golden brown. Add as many additional garlic cloves as you like. I add at least 8 more.
You can serve this with anything you like, but I serve it with Arroz Amarillo (Yellow Rice) and Tostones con Mojito de Ajo (Twice-Fried Plantains with Garlic Sauce). Dee-lish!
Until next time, Happy Cooking! :)