Vegetable Beef Soup

Recipe from Atkins Induction
Makes 8 servings
4.8 g Net Carbs per serving

Ingredients -

• 2 tbsp unsalted butter
• 8 oz sliced mushrooms
• 3 oz diced portobello mushroom
• 1 small onion, chopped (3/4 cup)
• 1 celery stalk, diced (3/4 cup)
• 1 small carrot, diced (1/2 cup)
• 1-1/2 tsp chopped garlic
• 1 cup canned diced tomatoes
• 1/2 dry red wine
• 1-1/2 lbs beef stew meat, trimmed and cut into 1/4-inch cubes
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 2 tbsp light olive oil
• 58 oz beef broth, low sodium
• 8 cups water
• 1/2 cup broccoli, broken into small florets
• 1 escarole, washed, tough ribs trimmed, cut into 1/2-inch strips
• 2 tsp fresh thyme, chopped

Directions -

1. In a large non-stick skillet, melt butter over medium-high heat. Add mushrooms and season with salt and pepper to taste. Saute until golden brown, about 5 minutes.
2. Add onion, celery and carrot and saute until barely softened, about 2 minutes. Then add garlic and saute until aroma is released, about 30 seconds. Finally, add tomatoes and wine and cook until thickened, about 5 minutes.
3. Meanwhile, season meat with salt and pepper. In a large pot, over medium-high heat, heat olive oil. Add meat and saute until well browned, about 8 minutes.
4. Add the tomato-vegetable mixture, beef broth and water to the pot. bring to a boil and reduce heat. simmer until meat is very tender and vegetables are soft, about 15 minutes.
5. Add broccoli, cook 5 minutes. Stir in escarole and fresh thyme; then season with freshly ground black pepper and salt to taste.

Rosemary-Roasted Chicken and Vegetables

Ingredients -

• 2 tbsps light olive oil
• 2 tbsps balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp rosemary
• 12 skinless chicken thighs
• 3 cups cauliflower florets
• 2 cups small red bell peppers

Directions -

1. Heat oven to 400 degrees Fahrenheit. Cut red bell peppers into 6 pieces each (total 12).
2. In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary. Add chicken pieces and vegetables. Toss until well coated.
3. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.
4. Roast for 20 minutes, flip vegetables over with a spatula or tongs, and continue roasting for another 20 minutes or until chicken is cooked through and browned.
5. Serve with pan juices.

Makes 6 servings.

4.4 Net Carbs per serving.

Recipe from Atkins Induction