Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (38 page)

Veggie Soup

Ingredients

• 2 cans green beans,
  
• 2 green peppers,
  
• 2 lbs carrots,
  
• 2 cans stewed tomatoes,
  
• 2 onions,
  
• 1 can veggie broth,
  
• 1 bunch celery,
  
• salt, pepper
  

Let’s Cook:

1. Put into the slow cooker all of the non-vegetable ingredients, except the carrots.
   
2. Slice carrots in half and put in boiling water until soft.
   
3. Add soft carrot slices into the slow cooker.
   
4. Put the rest of the vegetable ingredients into the boiling water where the carrots were boiled.
   
5. When rest of the vegetables are soft, add into the slow cooker.
   
6. Sprinkle with salt and pepper.
   
7. 7.. Cover and cook for 2 hours on low.
   
8. Serve
   

Broccoli Soup

Ingredients

• 16 oz broccoli,
  
• ½ cup bell pepper chopped,
  
• ½ tsp dry mustard,
  
• ¼ tsp cayenne pepper,
  
• 2 tbsp melted butter,
  
• 1 cup heavy cream,
  
• 2 cans veggie broth,
  
• 8 oz cheddar cheese shredded,
  
• 2 tbsp chives chopped,
  
• 2 cups water,
  
• 1 tsp salt 
  

Let’s Cook:

1. Put all ingredients into slow cooker except for the chives and cheese.
   
2. Cover and cook for 2 hours on low.
   
3. Remove cover and add cheese.
   
4. Cover again and allow remaining heat to melt the cheese.
   
5. Put into the serving plate and garnish with chives.
   
6. Serve
   

Almond Curry

Ingredients

• 1 lb almond blanched,
  
• 1 tbsp curry powder,
  
•   2 tbsp butter melted,
  
• ½ tsp salt
  

Let’s Cook:

1. Put into a bowl butter, salt and curry.
   
2. Mix until well combined.
   
3. Pour curry mixture into the almonds.
   
4. Mix until almonds are coated.
   
5. Put almonds into slow cooker.
   
6. Cover and cook for 2 hours on low.
   
7. Serve.
   

Spinach Dip

Ingredients

• 10 oz spinach chopped,
  
• 28 oz artichoke hearts,
  
• 10 oz kale copphed,
  
• 2 cloves garlic,
  
• ½ onion diced,
  
• ¾ cup lite sour cream,
  
• ¼ cup low fat mayo,
  
• 1 cup parmesan cheese,
  
• 1 cup skim mozzarella cheese,
  
• 1up nonfat plain yogurt,
  
• salt, pepper
  

Let’s Cook:

1. Put the onion, artichokes and garlic into a food processor, pulse to small pieces.
   
2. Put garlic mixture and rest of the ingredients into a slow cooker.
   
3. Cover and cook for 4 hours on high.
   
4. Serve