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SPARKNMOM's Photo SPARKNMOM Posts: 5,258
8/22/07 10:35 P

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I'd love to try this! I, too, usually fix myself a meal separate from my family. Lately I've been able to do simple modifications on some meals the family had, which was nice...

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 current weight: 108.0 
_NOMAD_'s Photo _NOMAD_ Posts: 361
8/22/07 1:38 P

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I would love to try that, it sounds very good to me minus the onion, lol. I just never cared for onions.

I enjoy meals that we can serve the whole family together. Sometimes eating low carb makes me feel like I am eating alone, because not everyone always wants what I am eating, so I fix the family one thing, and go off in a corner with my little burger

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8/22/07 12:02 P

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This is a recipe that I found on a low carb website last winter. I wasn't sure if I would like it with the pumpkin in it. It thickens the soup, making it hardy, without a pumpkin taste. My husband ate it and liked it and he is not doing low carb.

2 pounds ground beef
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
16 ounces fresh mushrooms, sliced
15 ounces canned pumpkin
14 ounce can beef broth or 2 cups homemade beef broth
2 cups chicken broth
1 teaspoon beef bouillon granules
1/2 cup heavy cream
1/2 cup dry white wine or water
1-2 teaspoons salt, or to taste
1/4 teaspoon pepper

In a large pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. If using canned broth, add water to make 2 cups. Add the pumpkin to the ground beef mixture; blend well then add the broth and bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine or water; simmer 10-15 minutes longer. Adjust the seasoning, if needed.

Makes about 8 cups or eight 1-cup servings

Per Cup: 302 Calories; 19g Fat; 23g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

 current weight: 160.0 
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