4 Simple and Easy Dinner Recipes
Cheesy Onion Soup
Serving: 2
Difficulty: 4
Preparation Time: 1 hour.
Cooking Time: 1 hour.
Optavia Counts: 0 lean/ 0 green/ 3 healthy fat/ 4 condiments
Ingredients:
- ½ cup carb countdown dairy beverage
- Medium onion
- 1 quart beef broth
- ½ cup heavy cream
- Guar or xanthan (optional)
- 1 ½ cups of shredded sharp cheddar cheese
- Salt and pepper to taste
Preparation:
1. In a large saucepan, add the beef broth and start heating it over a medium-high flame. Cut the paper-thin onion and apply it to the broth. Switch the heat down to low as the broth begins to boil and let the entire thing steam for 1 hour. You should do this ahead of time if you like; turn off the heat, let the entire thing cool, refrigerate it, and later do the rest. If you do this, before moving, lift the broth from heating again.
2. Stir in the cream and the dairy beverage carb timer softly. Now stir in the cheese, a little at a time, until all of it has melted in. If you want to thicken with guar or xanthan, stir with a ladle or spoon instead of a whisk, you don’t want to sever the onion threads.
3. Garnish with salt and pepper and serve.
Nutrition:
Fat: 12.0 g; Cholesterol: 101.9 mg; Sodium: 728.9 mg; Carbs: 11.9
g; Fiber: 1.9 g.
Cream of Potato Soup
Serving: 2
Difficulty: 5
Preparation Time: 1 hour
Cooking Time: 5 hours
Optavia Counts: 0 lean/ 2 green/ 1 healthy fat/ 4 condiments
Ingredients:
- ½ cup carb countdown dairy beverage
- ½ cup heavy cream
- ½ cup ketones mix
- ½ cup chopped onion
- ½ head cauliflower, chunked
- 1 quart chicken broth guar or xanthan (optional)
- 1 bunch Scallions, sliced
Preparation:
1. In your slow cooker, put cauliflower, broth, and onion. Close and set the slow cooker to low and run for about 4 to 5 hours.
2. We use a hand mixer to purée the soup right in the slow cooker; so alternatively, you should pass the cauliflower and onion into your blender or food processor, along with 1 cup of broth. Purée until entirely smooth, and then blend into the ketones, either way. If the cauliflower has been withdrawn from the slow cooker for purée, add the purée back in and whisk it back into the remaining broth.
3. Stir in the carb countdown and cream. If you believe it needs it, thicken it a little more with guar or xanthan.
4. To taste, apply salt and pepper and mix in the sliced scallions. Serve instantly hot or chill and serve as Vichyssoise.
Nutrition:
Fat: 12.0 g; Cholesterol: 101.9 mg; Sodium: 728.9 mg; Carbs: 11.9 g; Fiber: 1.9 g.
Swiss Cheese and Broccoli Soup
Serving: 3
Difficulty: 4
Preparation Time: 10 minutes
Cooking Time: 1 hour
Optavia Counts: 0 lean/ 1 green/ 4 healthy fat/ 3 condiments
Ingredients:
- Guar or xanthan
- 360 g. shredded Swiss cheese
- 1 cup heavy cream
- 500 ml carb countdown dairy beverage
- 10 oz. frozen chopped broccoli, thawed
- 28 oz. chicken broth
- 28 g. butter
- 420 g. minced onion
Preparation:
1. Sauté the onion into the butter in a big, heavy-bottomed saucepan until it is transparent. Put the broccoli and the chicken broth in the pan and cook for 20 to 30 minutes until the broccoli is very soft.
2. Mix in the countdown carb and some cream. Brought it to a simmer again.
3. Now mix in the cheese, a little at a time, allowing each batch to melt before adding any more. Thicken a bit with guar or xanthan when all the cheese is melted if you think it needs it, and then serve.
Nutrition:
Fat: 12.0 g; Cholesterol: 101.9 mg; Sodium: 728.9 mg; Carbs: 11.9 g; Fiber: 1.9 g.
Tavern Soup
Serving: 3
Difficulty: 4
Preparation Time: 8 to 10 hours
Cooking Time: 1 hour
Servings: 8
Optavia Counts: 0 lean/ 4 green/ 1 healthy fat/ 7 condiments
Ingredients:
- ½ tsps. hot pepper sauce
- ½ tsps. salt or vega-sal
- 24 oz. light beer
- 900 g. sharp cheddar cheese, shredded
- 1 tsps. pepper
- ½ cup chopped fresh parsley
- ½ cup shredded carrot
- ½ cup finely green bell pepper (diced)
- ½ cup finely diced celery
- Guar or xanthan
- 1 chicken broth
Preparation:
1. Mix in your slow cooker celery, broth, green pepper, parsley, and pepper. Close the slow cooker, set it to low, and let it steam for 6 to 8 hours (it won’t hurt for a little longer).
2. To purée the vegetables in the slow cooker right there until the time is up, use a handheld blender to scoop them out with a slotted spoon, and purée them in the blender, then add them to the slow cooker.
3. Now swirl a little at a time in the cheese until it’s all melted. Add the hot pepper sauce, beer, salt, or vega-sal, and mix until the foaming ends.
4. To thicken the broth, use guar or xanthan until it is about sour cream thickness. Cover the pot again, turn it too heavy, and simmer for an additional 20 minutes before eating.
Nutrition:
Fat: 12.0 g; Cholesterol: 101.9 mg; Sodium: 728.9 mg; Carbs: 11.9 g; Fiber: 1.9 g.
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