Avocado Soup 4 Net Carbs Recipes

AVOCADO SOUP - 4 NET CARBS

Steps:

• Heat butter in skillet over med heat until foam subsides. Add scallions and cook, stirring occasionally, for 2 min or until translucent.
• Add 2-1/2 cups chicken broth, bring to a boil, then lower heat and simmer for 3 minute.
• In a food processor, blend the avocados, cream, and remaining 1/2 cup broth until smooth.
• Add the avocado minture to the skillet and cook over med heat, stirring occasionally, for 2 min, or until heated through. Season with salt and pepper and serve.

CREAMY HOT AVOCADO SOUP - 4 INGREDIENTS

Steps:

• Cut avocados in half, remove seed, and spoon into food processor.
• Mix with a couple spoonfulls of sour cream and process until smooth.
• Can also mix in a blender by blending avocado, some of the sour cream, and 1 cup of the chicken stock.
• Heat chicken stock in 2 quart saucepan until hot (before simmering).
• Whisk remaining sour cream into saucepan.
• Whisk avocado mixture into saucepan.
• Heat only until hot, DO NOT BOIL.
• Top with diced cilantro and pepper.
• Feel free to garnish with lime wedge, or a spoonful of salsa, or left over chicken, or -- the possibilities are endless.

MEDITERRANEAN VEGETABLE SOUP - ATKINS - 5.5 NET CARBS

Steps:

• Heat olive oil in heavy 2-qt saucepan over med-low heat.
• Add onion and cook, stirring occasionally, for 5 min, or until soft.
• Add garlic and cook until fragrant.
• Stir in water, broth, and tomatoes, and bring to a boil.
• Add the kale and bring the soup to a boil, then lower the heat, cover, and cook for 10 minute.
• Add the mushrooms, green beans, zucchini, and yellow squash.
• Bring to a boil, then reduce to med and cook, uncovered, for 10 minute.
• Divide the soup amid bowls and garnish with the basil and parmesan.

LOW CARB CHICKEN FRIED STEAK - 4 NET CARBS

Steps:

• Make sure steaks are patted dry before coating so they become nice and crunchy.
• Whisk baking mix, garlic powder, paprika, 1 tsp salt, and pepper in a shallow bowl.
• Whisk eggs, buttermilk, and 1/2 tsp salt in another shallow bowl.
• Heat oil in large, heavy skillet over med-high heat until very hot.
• Dredge steaks in seasoned baking mix and shake off excess.
• Dip in egg wash, shake off excess, and dredge in baking mix.
• Fry steaks in 2 batches until golden brown, turning once, about 3 min per side.
• Transfer to a warm platter and garnish with parsley and lemon wedges.