2 Cups Fresh Broccoli 1 Pint (8 TBS) Heavy Cream 10 TBS Shredded Cheddar 1 Can Cream of Chicken Soup (Campbells is what I use) 1/2 Stick ButterSalt & Pepper to taste

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.

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!

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.

Add the water, splenda, mint leaves (reserving a few for garnish) lime juice and lime zest in a small saucepan and boil for ten minutes until syrupy. While it is reducing, seed the cantaloupe and scoop the flesh into a blender. Pour the syrup over the cantaloupe through a sieve to remove the mint leaves and lime zest. Pulse a few times to blend and then puree for a few seconds. Skim the foam off the top and then place in the refrigerator until well chilled, at least two hours. Serve in chilled bowls with a few mint leaves and a swirl of heavy cream for garnish.