Beef and Broccoli Stir Fry (adapted from Vern's recipe)

I had this once when I was in Florida visiting my sister, Karen, and her family.  (at least Vern, her husband, thinks it was this one), and I really liked it.  I think the one I had was more of a mixed vegetable stir fry, but when I asked him for the recipe he sent me this one and I like it too, so... I changed it up a bit because I added some sliced carrot for color and flavor and also added some red pepper flakes for a little kick, maybe 1/2 tsp or something, but you could add as much as you want for heat..and cut back on the onion soup mix a little.

Here is how I made it. 

BEEF AND BROCCOLI STIR FRY:

1 Tablespoon vegetable oil or peanut oil in a wok or large skillet
1 pound sirloin steak cut into thin strips
4 heads fresh broccoli, or 2 pkgs frozen broccoli florets, thawed.  I like the fresh so it's not so soft.
1 large carrot, peeled and sliced thinly
3/4 envelope Lipton Onion soup mix
1-1/4 cups water
2 Tablespoons brown sugar
2 Tablespoons soy sauce
1/2 tsp dry ginger or 1 inch fresh ginger grated
3-5 garlic diced (I use pre-diced garlic in the jar and eyeball it)
about 1/8 cup of KC Masterpiece Honey Teriyaki marinade

In your wok add the oil on high heat.  when very hot add the steak -I added some black pepper, but waited with the salt until the end so it wasn't too salty.

When browned remove from skillet and set aside.

add remaining ingredients into the wok and reduce heat to low and simmer uncovered, stirring occasionally until vegetables are tender crisp.  Return steak to skillet and cook about 1 more minute until steak is done.  Make a slurry with a few Tablespoons of corn starch in a small bowl, add a little water to dissove and add slowly to broth stirring steadily to thicken juices.  Serve over cooked rice.  (I did add a little salt and more pepper plus about a tsp of red pepper flakes and stirred it in.) with soy sauce to add if you wanted it.

Slow Cooker Loaded Cauliflower Cheesy Soup with Bacon

I am trying to get my diabetic numbers under control so have been eating low carb for a few weeks now.  I actually feel a lot better and my legs are even feeling less sore and usable!  Anyway, I bought a couple KETO cookbooks to make some very low menu items for me with.  Dave definitely eats pretty much KETO as it is, although it's good for him to stay away from sugar because of his neuropathy issues since he had a fall.  Anyway, enough health talk, THIS soup is delicious!  It tastes a lot like loaded potato soup and is super easy to make.  It makes a big crock pot full so good for a family supper with a nice salad, or to freeze for individual lunch or supper meals in the future.  That's my plan of action! 

SLOW COOKER LOADED CAULIFLOWER CHEESY SOUP WITH BACON:

10 slices bacon fried (or you can use bacon crumbles or precooked bacon if you want to)..chop finely and put in fridge on a paper towel

2 large or 3 small heads of fresh cauliflower (yes, lots of cauliflower), cleaned and finely chopped or use a food processer to chop into small chunks (not riced though).

4 cups chicken broth (I used used 4 cups water and my chicken base in a jar)

1/2 yellow onion chopped..I used a medium sized one

3 cloves or garlic pressed.  I used the minced in a jar

1/4 cup (1/2 stick) salted butter

Put all of this in a large crock pot and set on high for 4-5 hours or until the cauliflower is all softened.  when done I used my immersion blender until it was all smooth or use a whisk.  (I love my immersion blender though and I just bought a cheap one at Walmart and it works great)

Once smooth, add 2 cups shredded cheddar cheese, 1 cup heavy whipping cream, salt and pepper and 3/4 of the chopped bacon.  Season with salt and pepper to taste.  Stir well until cheese is melted. 

Serve garnished with additional cheese, some of the remaining bacon and chives or green onions if desired. 

Total carbs 6 g. per serving.  (1 cup serving) 282 calories.