Diva Tasting: Cheeseburger Soup and Low Carb Fries….



2 Lb Ground Beef

4 Cups Chopped Onions (3 To 4 Medium)

2 Cans (28 Oz Each) Muir Glen™ Organic Fire Roasted Diced Tomatoes, Undrained

½ Cup Steak Sauce

16 Oz American Cheese Loaf, Cut Into Cubes

1 Bag (22 Oz) Frozen Waffle Fries

2 Cups Shredded Lettuce


1 Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.

2 In slow cooker, mix beef, onions, tomatoes and steak sauce. Cover and cook on Low heat setting 8 hours, or on High heat setting 4 hours.

3 Stir in cheese; cover and set slow cooker to Warm heat setting. Stir occasionally while fries cook.

4 Make waffle fries as directed on package.

5 Serve soup topped with lettuce and waffle fries.

6 To freeze: Store soup in quart-size resealable freezer plastic bags. Label, and freeze lying flat. To reheat: Defrost overnight in refrigerator, or in microwavable bowl on Defrost setting in microwave, stirring often. Then microwave uncovered on High 4 to 6 minutes or to 165°F. Serve with freshly cooked waffle fries and shredded lettuce.


serves 2


1 Large Jicama, Sliced Into Fries
1 Tablespoon Avocado Oil
Smoked Paprika, To Taste
Salt And Freshly Ground Pepper, To Taste
Garlic Powder, To Taste

Optional For Serving: Salad Or Assorted Vegetables Of Choice.


1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.

2.) Toss the fries with the avocado oil or and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.


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