1/4 cup lentils 3 table spoons butter 1 tablespoon oil 2 onions chopped finely 2 stalks celery chopped 1/2 teaspoon grated ginger 1 teaspoon curry powder or garam masala 1 dried red pepper crushed 1 tablespoon coriander powder 1/2 teaspoon freshly ground black pepper 2 tablespoons flour 2 carrots chopped 2 red potatoes diced 2 tomatoes diced 6 cups bouillon or vegetable stock Juice of one lemon 1/4 cup cilantro leaves chopped 1 cup coconut milk Salt to taste

Pour enough warm water over lentils to cover well, put aside. This is to soak the lentils before cooking. Melt butter and oil in large pan, add chopped onion and celery and cook until transparent. Add ginger cook 1 minute more. Add curry powder, dried red pepper, crumbled, ground coriander, freshly ground black pepper and stir over low heat 2 minutes. Add flour to pan, stir over low heat 1 minute. Add the bullion. Mix well. Stir in the carrots, potatoes and tomatoes and the drained lentils. Reduce heat, simmer uncovered 20 minutes, cover pan, simmer 30 minutes or until vegetables and lentils are tender. Puree in blender or food processor. Return soup to pan, bring to boil. Season the soup with salt according to your taste. Stir in lemon juice and cilantro and simmer 5 minutes more. Reduce heat, stir in coconut milk. Serve hot. Add a few teaspoons of freshly made plain white rice.

Place tomatoes in tall pot (make sure you check the label for no sugar added, net carbs should be 3 for a 1/2 cup serving), add the tomato paste, spices and diced vegetables while browning the ground beef and sausages. Prick the skins of the sausages as they brown. When the meat has been browned, drain well, add to the stew pot. Simmer for about two hours until the meat is tender. Depending on seasoning, stew will be tangy but not too hot.

In large soup pot Boil Turkey legs in water bay leave ginger poultry seasoning and celery seed celery parts and onion for about 2 hours or until meet is falling off bone. Make sure no bones are left and put all meat back in pot. Add remaining ingredients and simmer for 1/2 hour and soup is on.

1 Beat your egg into a seperate cup before you start. 2 Put water in an bowl and add your Boullion cube. 3 When the mixture starts to boil(allow it to REALLY boil)add the egg with a fork and allow it to drizzel in the boiling water. 4 Turn the heat off(you may have to break apart the egg when done) 5 Let cool 6 Serve and enjoy

place chicken at bottom of crock pot. Then pour cabbage and onion. At thetop place the green pepper sliced and the sauce. Add at least 4 cups of water.(sald and pepper to taste) Cook on high for about 1-1/2 hour and then low for another 1-1/2 hour. Check that chicken does not overcook. When ready serve and top each serving with diced mozeralla, lime or avocado. Sooo good!

Prepare Bouillon as directed on label.While bringing to a boil add 2 egg whites.Serve with a healthy portion on Parmesan cheese on top.

Combine all ingredients into a medium microwave bowl. Heat thoroughly and enjoy.

1. Saute mushrooms & leeks in butter in large saucepn or dutch oven until tender, about 5 minutes. Stir in flour, salt, pepper & 2 cans of chicken broth. Cook, stirring constantly until mixture comes to a boil. Lower heat; cover; simmer 20 minutes. 2. Remove from heat; cool slightly. Pour mixture, a little at a time, into container of electric blender; cover; puree. Pour into a large bowl. When all the soupe is pureed, return to saucepan. 3. Add remaining can of chicken broth & the cream; heat until thoroughly hot.

Slightly brown wieners. Add diced veggies and water and seasonings. Cook until tender. Adjust seasonings to taste...Sometimes I add a little parmesan cheese on top. Enjoy!

Boil Broccoli in a large pot of water until very tender. Drain reserving 1/2 cup of water that the broccoli was cooked in. Return broccoli to pot. Add water, butter and soup. Stir well until the soup is mixed well. Use a hand potato masher and mash contents of the pot. Add cream and cheddar cheese. Over a medium heat, bring to a slow rolling boil. Remove from heat, add salt & pepper to taste.

Heat oil in heavy pot. Brown meat on all sides. Push to side of pot. Add onion, cook 2 minutes. Add water and salt. Simmer 2 hrs. Add green pepper, eggplant, and zuchinni. Simmer 10 min. Spoon in tomato sauce and spinach. Cook 7 more min.