Low Carb Pantry Staples (and sugar-free dried cranberries recipe)

This is from alldayidreamaboutfood.com: 

Stocking Your Low Carb Pantry

A friend in the Lo-Carb Fat Camp group (facebook) told me about this recipe for SF dried cranberries.  Whoo-hoo!  Thanks, Agne!

Picture from alldayidreamaboutfood.com

Pantry Soup--Low-Carb Version

12 one-cup servings, 3.9 net carbs each

There's a picture here...can you see it?  I thought not.  My picture uploading ability has been compromised!  I'll try again later.

Ingredients:

2 pint jars (home-canned) beef chunks, with liquid

2 pint jars (home-canned) beef broth—4 cups

2 cups raw cabbage, shredded

2 cups (about 3 medium) diced turnips

1 can RO*TEL Diced Tomatoes and Green Chilies

1 can Hunt’s Diced Tomatoes

1 can Allen’s Cut Okra

1 TBS Hidden Valley Ranch dressing powder

Directions:

Prep your veggies—peel & dice the turnips, open the bag of slaw mix (use ½ the bag), and open the cans.

Place all ingredients in a large Crock-Pot and cook on high for about 6-8 hours (you’ll want the turnips to cook through, and that takes a while).

Notes:
Of course you can use commercially-canned beef broth and raw stew meat.  I used what I had on-hand.  I used home-canned as often as possible--I know what goes in it.

	Nutrition Facts   12 Servings Amount Per Serving   Calories 92.2   Total Fat 3.7 g       Saturated Fat 0.3 g       Polyunsaturated Fat 0.1 g       Monounsaturated Fat 0.3 g   Cholesterol 11.3 mg   Sodium 479.4 mg   Potassium 259.0 mg   Total Carbohydrate 7.8 g       Dietary Fiber 3.9 g       Sugars 2.0 g   Protein 6.0 g   Vitamin A 5.0 %   Vitamin B-12 10.9 %   Vitamin B-6 5.8 %   Vitamin C 50.8 %   Vitamin E 0.1 %   Calcium 9.4 %   Copper 2.0 %   Folate 2.8 %   Iron 3.9 %   Magnesium 2.3 %   Manganese 3.3 %   Niacin 4.2 %   Pantothenic Acid     1.3 %   Phosphorus     4.7 %   Riboflavin 4.2 %   Selenium 4.9 %   Thiamin 3.9 %   Zinc 6.7 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Stuffed Jalapeno Soup

This recipe was inspired by two soup recipes:  Jalapeno Popper Soup (myfridgefood) and the Jalapeno Popper Soup on "I breathe, I'm hungry".  One of the campers (Lo-Carb Fat Camp, on facebook) posted about the soup and I thought, 'What a great idea!'  From there, I used the ingredients for my Stuffed Jalapenos and added a quart of chicken broth (and a can of Rotel--since I needed the can).  There ya' go!  Great soup!! 

I've been craving stuffed jalapenos lately, so this helps. 

Picture from "myfridgefood."

Ingredients:

• Cream Cheese, 8 oz, cubed
• Chicken Broth, 4 cup
• Heavy Whipping Cream, 1 cup, fluid
• Chicken Breast (cooked), no skin, 6 breast, bone and skin removed
• *canned rotel tomatoes, 3.5 serving (1 can)
• Jalapeno Peppers, .5 cup, sliced
• Cheddar Cheese, 2 cup, shredded
• *Turkey, Louis Rich Turkey Bacon, 4 slices, chopped
• Onions, raw, 1 cup, chopped
• Garlic, 2 tsp
• Fajita Seasoning Mix, 1 tsp
• Butter or oil

Instructions:

1. In a heavy skillet, melt the butter/heat the oil and add the chopped onion and minced garlic.  Saute until onions are almost clear. 
2. Add the chicken (I used canned chicken breast, which made things easy) and chopped bacon. 
3. Sprinkle the fajita seasoning over the meat. 
4. Continue cooking, stirring often, until the chicken is heated through. 
5. Transfer the meat and onion mixture to a large soup pot and add the chicken broth and Rotel tomatoes/peppers.  
6. When the broth is hot, stir in the cubes of cream cheese.  Once the cream cheese has melted, stir in the cream. 
7. When the soup has heated back up, stir in the shredded cheddar.   

 When the soup is heated through, ladle into individual serving bowls, and store in the refrigerator.

 Notes:

• I added the tomatoes--I needed an empty can that day.  I liked it, so I've kept on doing it.
• I ladle the soup into individual bowls to control my servings sizes--and to plan meals ahead.  If you are making this for a large family, don't bother with this step.
• You can garnish this with the chopped bacon, but I find it easier to figure out the nutritional value on individual servings if I include it instead of using it as a garnish.
• This is pretty with chopped green onions for a garnish, but it adds carbs (so I didn't do it).

	Nutrition Facts

  8 Servings

Amount Per Serving

 

  Calories
564.8

  Total Fat
35.7 g

  
  Saturated Fat
20.1 g

  
  Polyunsaturated Fat
2.4 g

  
  Monounsaturated Fat
9.9 g

  Cholesterol
222.6 mg

  Sodium
1,196.1 mg

  Potassium
678.9 mg

  Total Carbohydrate
7.4 g

  
  Dietary Fiber
1.0 g

  
  Sugars
3.3 g

  Protein
52.8 g

Vitamin A	24.5 %
Vitamin B-12	22.2 %
Vitamin B-6	55.2 %
Vitamin C	10.4 %
Vitamin D	4.8 %
Vitamin E	4.4 %
Calcium	27.9 %
Copper	11.8 %
Folate	7.1 %
Iron	13.9 %
Magnesium	16.8 %
Manganese	17.2 %
Niacin	113.7 %
Pantothenic Acid	18.1 %
Phosphorus	62.3 %
Riboflavin	24.8 %
Selenium	56.4 %
Thiamin	11.2 %
Zinc	18.9 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.