Back to School Special!
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If you’ve ever had a cheeseburger soup, I know why you’re reading this. So yummy! I made adaptations to cut down the fat: lean ground meat, low-fat cheese, and skipped potatoes, cream and flour. Coming home to a crockpot of “Cheeseburger Stew” just plain doesn’t get old!
If you’ve had weight-loss surgery, the important thing to note here is that this is a stew and not a soup. For food to keep you full and satisfied, you must avoid liquids with your meal…including soups! That’s why this recipe doesn’t use much broth…and why you should eat it with a fork and not a spoon :)
I used lean ground chicken because it was one sale- but any lean ground meat would work great.
- 1 lb ground chicken or 97% ground turkey
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup celery ribs
- 1 cup chicken broth
- 2 tbsp basil
- 1/4 tsp each salt and pepper
- 3/4 cup reduced fat cheddar cheese cubes
- pickle slices for topping
- In a skillet over medium-high heat, sauté veggies with cooking spray for a couple minutes. Add to the bottom of a slow cooker.
- Spray skillet once again with cooking spray and add ground meat. Cook until browned and add to slow cooker. Add seasonings and stir to mix.
- Add chicken broth and cheese cubes. Stir and cook on low for 4 hours. Serve with pickles slices if desired.
- Turn IP to saute function. Add 1 tsp olive oil and saute veggies for a couple minutes until softened.
- Add ground meat. Cook until browned. Drain and add seasonings. Add chicken broth and cheese cubes. Place lid on the cooker and close vent to sealing position. Select high pressure for 5 minutes. Allow natural release for 10 minutes.
- Move vent to venting position and stand back, allowing steam to release if needed. Use slotted spoon to scoop into bowls (avoiding liquid helps keep the meal solid and maintain better fullness and portion control). Serve with pickles slices if desired.