COOKING LIGHT LOW CARB RECIPES RECIPES

Steps:

• 1. Cook bacon in a Dutch oven over medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings. 2. Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes. 3. Remove 1 cup vegetables with a slotted spoon; finely chop. 4. Pour remaining mixture into a blender; add half-and-half. Secure lid on the blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process, starting slowly and increasing speed, until very smooth, 1 to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with bacon, cheese, and chives. SLOW COOKER METHOD: Prepare as directed in step 1, substituting a skillet for Dutch oven. Omit step 2. Combine drippings, leek, celery, garlic, cauliflower, stock, salt, and pepper in a 6-quart slow cooker. Cover and cook on low until tender, about 4 hours. Proceed with steps 3 and 4.

Steps:

• Heat oil in a medium Dutch oven over medium-high. Add corn, onion, red bell pepper, poblano, jalapeño, and garlic; cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add ground beef, increase heat to high, and cook, stirring often, until crumbled and cooked through, about 7 minutes. Stir in tomato paste, adobo sauce, cumin, chili powder, and oregano; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, diced tomatoes, chicken stock, and salt. Bring to a boil over high. Reduce heat to medium-low; simmer, stirring occasionally, about 20 minutes. Remove from heat, and stir in lime juice. Divide chili among 6 bowls, and top each with avocado slices. Garnish with cilantro leaves, and serve with lime wedges.