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Tuesday, October 5, 2010

This Weeks Recipe - Low Carb Cauliflower Sausage Soup

Well it feels like Fall has finally showed up here. After several days in the high 70's and even low 80's we have had a few days of rain and the temperatures are much more seasonal. Time after work is filled with laundry, house work, visiting with loved ones and of course dinner. Time to get that crock pot "domestic servant" out and get it working. One thing I love about the crock pot and especially soup is that you can put whatever you want in it. So go ahead and add in those left over veggies that your kids didn't want to eat, and add in that tiny piece of meat left from lunch. When it comes to soup -It's All Good. Here is a new recipe that I made just last week.
Cauliflower Sausage Soup
Ingredients: Sausage, Cauliflower, Cheese Spread (Like Velveeta), Chicken bullion, Diced tomatoes with green chilies, onion power, dried celery, and Italian seasoning.
I was making this for just the 2 of us so I used our small 4 quart crock pot. I used 1-1/2 cup of cauliflower, 4 sausage links, 2 inch thick slice of the Velveeta, and one can of tomatoes with green chilies. Cut the sausage (while frozen) into bite size pieces and the cauliflower as small you want (or need if you are trying to sneak it past your kids). Put it into the crock pot and cover with the can of tomatoes with green chilies. Dice the Velveeta into chunks and add to pot. Cover with just enough water to cover everything and toss in a bullion cube. Add your spices. I had set the crock pot to "Keep Warm" but if you are using a larger crock pot, use low. Go to work and come home to a great dinner. Hubby had soup crackers with his, but a nice crusty bread would be lovely too.
Do you have a favorite crock pot recipe? How about sharing....

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