Chilled Melon Soup with Mint

Chilled Melon Soup with Mint
Serves:4
CarbsPerServing:11.7
Prep Time:10 minutes
Effort:Easy
Ingredients:
One ripe cantaloupe
One cup of water
8 packets of Splenda4 sprigs fresh mint
Juice of 1/2 a lime
1 tsp. fresh lime zest
4 Tbl. heavy cream
How to Prepare:
Add the water, splenda, mint leaves (reserving a few for garnish)
lime juice and lime zest in a small saucepan and boil for ten
minutes until syrupy. While it is reducing, seed the cantaloupe and
scoop the flesh into a blender. Pour the syrup over the cantaloupe
through a sieve to remove the mint leaves and lime zest. Pulse a few
times to blend and then puree for a few seconds. Skim the foam off
the top and then place in the refrigerator until well chilled, at
least two hours. Serve in chilled bowls with a few mint leaves and a
swirl of heavy cream for garnish.
SIRLOIN STEW
Serves:4
CarbsPerServing:13.5g
Effort:Easy
Ingredients:
2 pounds sirloin steak -- cut
into large bite size pieces
16 ounces fresh
mushrooms -- quartered
1 medium onion -- chopped
1 clove garlic -- minced
2 jalapeno pepper --
minced
14 ounces tomatoes,
canned -- diced with juice1 cup celery -- chopped
1 jar beef gravy (Heinz --
savory beef)
meat tenderizer
salt and fresh cracked
pepper
6 tablespoons olive oil
How to Prepare:
Shake meat tenderizer and
pepper all over meat, pour
over about 2 T of
olive oil and mix all
together. Set aside in fridge
for at least 2 hours. In
a dutch oven add 2 T olive
oil and saute the celery for
about 5 minutes,
then add in the onion, garlic
and jalapeno saute until
soft. Set aside
veggies and heat remaining
olive oil and pan sear the
beef until tender over a
high heat. Add veggies to
beef mixture, and also add
the mushrooms, tomatoes
w/
juice and the the jar of beef
gravy. Simmer for 15
minutes Salt and pepper to
taste. Serves 4
NOTES : Counts for gravy
not included in totals.