With the snow coming down outside it’s time for a hearty recipe that warms you up from the inside out. In my opinion the best foods to eat when the temperature drops below freezing are soups! This recipe combines spinach and sausage in an Italian inspired recipe that is filling and delicious. This recipe is adapted from LINDA’S LOW CARB MENUS & RECIPES.
Remove the sausage from its casings, if necessary. We use the kind of sausage that comes in a single package like Jimmy Dean. Brown the sausage in a 4-Quart Soup Pot with Lid along with the onion and garlic. You can drain fat if you desire but I feel it adds flavor and keeps the fat content of this soup higher. Add the broth and drained spinach and bring to a boil. Cover and simmer about 30 minutes. Add the cream and simmer a few minutes until the cream is heated. Season to taste. Sprinkle a little parmesan cheese over each serving.
This soup is delicious as a meal or as a side dish. The calorie content is a bit higher than your traditional canned soups so keep that in mind as you track your macros. Enjoy!
Per 3/4 Cup Serving: 366 Calories, 32g Fat, 15g Protein, 4g Carbohydrate, 2g Dietary Fiber, 2g Net Carbs
This one is an odd combination of flavors but it works. We came up with this on the fly. Ok really we were low on groceries and we didn’t feel like making a trip to the store. We used a wok for this recipe. T-Fal makes a great wok that we love and use all the time. (T-fal Jumbo Wok) The entire recipe can be made in one pan which saves on cleanup!
13 Oz Package of Kielbasa (We used Hillshire farms turkey kielbasa)
2 Tbsp Butter
1/4 Cup Slivered White Onions
8 Oz Package Sliced White Mushrooms
4 Cups Frozen Broccoli
Salt and Pepper to Taste
1 Tsp McCormick Italian Seasoning
Kraft Grated Parmesaean Cheese to finish
First you want to steam the frozen broccoli until its tender. Drain off the water, toss in that delicious butter and let it melt. Turn your skillet to medium-high heat and throw in the mushrooms and onions and cook them until they’re semi soft then add your kielbasa. Salt, pepper and Italian season goes on now! Got it? Now simmer that up until the kielbasa is heated through. Split that pan into two plates and finish with the grated parmesean cheese. We just made it and it’s already gone. It’s that good!
3-4 Cups Diced Cooked Chicken (Using canned chicken cuts down on prep time)
1 Pound Pork Sausage
1 Stalk Celery Chopped Fine
1 Tablespoon Onion Chopped
1/2 Pound Sliced Mushrooms
8 oz Softened Cream Cheese
16 oz Bag of Frozen Cauliflower Cooked Well and Drained (Can Use Fresh)
8 oz Shredded Cheddar Cheese
1/2 Tsp Pepper
First you will want to brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all of the ingredients and spread in a greased 9×13″ baking dish. If desired, dust the top with paprika. Bake at 350º for about 40 minutes until the top is nicely browned. This will make 6-12 servings and can be easily frozen. Enjoy!