Low Carb Crock pot recipes
I am going to post a few recipes from the "Better Homes and Garden Low-Carb Slow Cooker" cookbook for those of you who are interested.
I have this in the crock-pot right now cooking!
Beef Brisket with Barbecue Sauce
3/4 cup water
1/4 cup Worcestershire sauce
1 Tbs. vinegar
1 tsp. instant beef bouillon granules
1/2 tsp dry mustard
1/2 tsp chili powder
1/4 tsp cayenne pepper
2 cloves garlic, minced
1-21/2 pound fresh beef brisket
1/2 cup catsup
2 Tbs. Splenda
2 Tbs. butter or margarine
For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar, bouillon granules, mustard, chili powder, cayenne pepper, and garlic. Reserve 1/2 cup liquid for sauce; set aside in refrigerator. Place meat in cooker, pour remaining liquid over brisket.
Cover and cook on low-heat seeting for 10-12 hrs. or on high-heat setting for 5-6 hrs.
For Sauce, in a small saucepan combine the 1/2 cup reserved liquid, catsup, splenda, and butter. Heat through. Pass sauce with meat.
Nutrition Facts per serving; 194 Cal. 9g fat, 7g carbs, 21g protein.
Chicken and Vegetables in Wine Sauce
4 medium red-skin potatoes, quartered
4 medium carrots, cut into 1/2 inch pieces
2 stalks celery, cut into 1 inch pieces
1 small onion, sliced
3 pounds chicken thighs or drumsticks, skinned
1 Tbs. snipped fresh parsley
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. black pepper
1 clove garlic, minced
1 cup chicken broth
1/2 cup dry white wine
3 Tbs. butter or margarine
3 Tbs. all purpose flour
In a 5-6 quart slow cooker place potatoes, carrots, celery, and onion. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.
Cover and cook on low-heat setting for 8-9 hrs or on hight for 4-4 1/2 hrs. Use a slotted spoon to transfer chicken and vegetables to a serving platter; cover with foil to keep warm.
For gravy, skim fat from cooking juices; strain juices. In a large saucepan, melt butter. Stir in flour; cook for 1 min. add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 min. more. Pass the gravy with the chicken and vegetables.
Nutrition Facts; 328 Cal. 11g total fat, 24 g carbs, 3 g fiber, 29 g. protein.
Chicken with Creamy Chive Sauce
6 skinless, boneless chicken breast halves
1/4 cup butter
1 0.7 ounce package Italian salad dressing mix
1 10 3/4 ounce can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8 oz tub cream cheese with chives and onion
Hot cooked whole wheat pasta (optional)
Snipped fresh chives (optional)
Place chicken in a 3 1/2-4 quart slow cooker. In medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, wine, and cream cheese until combined. Pour over the chicken.
Cover and cook on low heat for 4-5 hours. Serve chicken with sauce. If desired, serve with hot pasta and sprinkle with chives.
Nutrition Facts; 310 Cal., 17g total fat, 6 g carbs, 28 g protein.
I hope you all enjoy these recipes! I have lots more if your interested just let me know?
Chelle
Thanks, Bev.
Post more as you feel inspired to type. I love new recipes.
Hugs,
Lana
Adamsamah, Lana
"WLS is about making better choices, a healthier lifestyle and seeing how little you can eat. Portion control is the key to all weight loss surgeries. Bottom line - it isn't how much you can eat - it is how little you can eat."
Most Active
Recent Topics
