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Old 12-21-2013, 11:38 AM   #121
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Wow!

Subbing....
You all are incredible with the recipes!
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Old 12-30-2013, 11:55 AM   #122
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Originally Posted by IrishRose1975 View Post
I put 3 frozen chicken breasts 1/2 cup of water, a 8 oz block of cream cheese, and a packet of dry Italian dressing seasoning, in the crock pot. I cook it for 3 to 4 hours. It tastes really yummy with broccolli and green beans.
I am trying this tonight. Crock pots are such life savers for me. Knowing I'll have a on plan meal waiting after work helps me be less tempted to cheat when I am hungry
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Old 12-30-2013, 07:23 PM   #123
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I have great ideas on this topic so let me know if you need any suggestions Katy
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Old 01-05-2014, 09:15 AM   #124
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Love the sound of these recipes!
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Old 01-05-2014, 04:29 PM   #125
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I saw a recipe once for a rotisserie-like chicken. You just take some aluminum foil, wad pieces of it up into balls about the size of golfballs and put them in the bottom of your crockpot. Take a whole chicken (I just used leg quarters since I buy the bags of them at Walmart and they are less expensive) and put whatever seasonings you like on it. You can even use rotisserie seasonings or lemon pepper, etc all over it. (Just watch the carb counts.) Lay it on the foil balls and cover. Let it cook on low for 8 hours. Just watch out when you are lifting it out of the pot because it will be falling off the bone. Throw the foil away and you can use the juice/grease that is left over, if any, for chicken stock with the bones. My whole family loves it when I make this. Depending on what you put on the chicken, it can taste just like a rotisserie chicken from the deli or just regular roast chicken. The skin may not be as brown as what you get from the deli or cook in the oven, but for me, the taste, price and convenience more than makes up for it.
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Old 01-06-2014, 09:26 AM   #126
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Subscribing...this will be a great resource!
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Old 01-06-2014, 03:36 PM   #127
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Originally Posted by JudyMS View Post
Just found this thread so I thought I'd not only mark my spot (ha ha!) but also share a recipe or two. I use my crock pot ALL the time...love it and cannot live without it, especially in the summer time when it's so darn hot and I don't want to heat up my kitchen with the oven!

Roast with Gravy

1 chuck roast
1 can cream of mushroom soup
1 envelope dried onion soup mix (you can omit this if you want to save more carbs)
salt and pepper
vegetable oil

Season the roast well with salt and pepper. Add enough vegetable oil to a large skillet or dutch oven and brown roast on all sides. (Browning not only adds flavor, but seals in juices and keeps the roast juicy inside while cooking...skipping this can make your roast take on a dry texture, even with slow cooking, because the juices haven't been sealed inside). In a medium bowl, mix together cream of mushroom soup (undiluted) and onion soup mix. Place roast in crock pot and cover with soup mixture. Cover and cook on low for 6 hours. At the end of the 6 hours, remove roast and stir gravy until smooth.

The gravy from the roast is great on baked/boiled onions or even mashed cauliflower.

------------------

This is what I'm making for the 4th of July...I tried this on Memorial Day and it was a HUGE hit. Technically this isn't Induction friendly because of the Splenda Brown Sugar Blend and the diet soda, but at only 2g carbs per serving for the Splenda Brown Sugar Blend, it wasn't enough to worry about imho.

BBQ Baby Back Ribs

3 1/2 lbs. pork baby back ribs
1/4 cup Splenda Brown Sugar Blend
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons liquid smoke
3 cloves garlic, finely chopped
1 large onion, sliced
1/2 cup diet cola (I used Cherry Coke Zero)

Spray the inside of crock pot with non-stick cooking spray.

Remove silver skin from ribs. Cut ribs into 4 inch pieces. In a medium bowl, mix together brown sugar blend, salt, pepper, liquid smoke and chopped garlic. Rub mixture all over the rib pieces, coating well.

Layer the ribs and onion slices in the crock pot, alternating until crock is full. Pour diet cola over the ribs. Cover and cook on low for 5 hours - do not cook longer or they will absolutely fall apart.

When ribs are tender, remove from crock pot and discard liquid. Preheat grill to medium heat and place ribs on grill. Brush with barbeque sauce (recipe below). Cover and cook for 10-12 minutes.

While the ribs recipe is mine, the recipe for the sauce below came from the Splenda website...and it is absolutely delicious!

Sweet and Smoky Barbeque Sauce

3 cups reduced-sugar ketchup
1/4 cup Splenda Brown Sugar Blend
1/3 cup cider vinegar
3 tablespoons prepared yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons molasses*
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground black pepper
2 teaspoons liquid smoke

*I left this out, figuring I didn't really need it since I had the brown sugar blend and it was still VERY good!

Combine all ingredients in a medium saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer 15-18 minutes, or until slightly thickened. (Top with splatter guard during cooking...it WILL splatter!)

Use immediately or cool, cover and refrigerate for up to 1 month.

Serving size: 2 tablespoons, 15 calories, 3g carbs per serving

Enjoy
I made the BBQ ribs yesterday and they were absolutely delish.
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Old 01-07-2014, 06:33 PM   #128
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Quote:
Originally Posted by mrshill45 View Post
I made the BBQ ribs yesterday and they were absolutely delish.
Quote:
Originally Posted by JudyMS View Post
Just found this thread so I thought I'd not only mark my spot (ha ha!) but also share a recipe or two. I use my crock pot ALL the time...love it and cannot live without it, especially in the summer time when it's so darn hot and I don't want to heat up my kitchen with the oven!

Roast with Gravy

1 chuck roast
1 can cream of mushroom soup
1 envelope dried onion soup mix (you can omit this if you want to save more carbs)
salt and pepper
vegetable oil

Season the roast well with salt and pepper. Add enough vegetable oil to a large skillet or dutch oven and brown roast on all sides. (Browning not only adds flavor, but seals in juices and keeps the roast juicy inside while cooking...skipping this can make your roast take on a dry texture, even with slow cooking, because the juices haven't been sealed inside). In a medium bowl, mix together cream of mushroom soup (undiluted) and onion soup mix. Place roast in crock pot and cover with soup mixture. Cover and cook on low for 6 hours. At the end of the 6 hours, remove roast and stir gravy until smooth.

The gravy from the roast is great on baked/boiled onions or even mashed cauliflower.

------------------

This is what I'm making for the 4th of July...I tried this on Memorial Day and it was a HUGE hit. Technically this isn't Induction friendly because of the Splenda Brown Sugar Blend and the diet soda, but at only 2g carbs per serving for the Splenda Brown Sugar Blend, it wasn't enough to worry about imho.

BBQ Baby Back Ribs

3 1/2 lbs. pork baby back ribs
1/4 cup Splenda Brown Sugar Blend
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons liquid smoke
3 cloves garlic, finely chopped
1 large onion, sliced
1/2 cup diet cola (I used Cherry Coke Zero)

Spray the inside of crock pot with non-stick cooking spray.

Remove silver skin from ribs. Cut ribs into 4 inch pieces. In a medium bowl, mix together brown sugar blend, salt, pepper, liquid smoke and chopped garlic. Rub mixture all over the rib pieces, coating well.

Layer the ribs and onion slices in the crock pot, alternating until crock is full. Pour diet cola over the ribs. Cover and cook on low for 5 hours - do not cook longer or they will absolutely fall apart.

When ribs are tender, remove from crock pot and discard liquid. Preheat grill to medium heat and place ribs on grill. Brush with barbeque sauce (recipe below). Cover and cook for 10-12 minutes.

While the ribs recipe is mine, the recipe for the sauce below came from the Splenda website...and it is absolutely delicious!

Sweet and Smoky Barbeque Sauce

3 cups reduced-sugar ketchup
1/4 cup Splenda Brown Sugar Blend
1/3 cup cider vinegar
3 tablespoons prepared yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons molasses*
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground black pepper
2 teaspoons liquid smoke

*I left this out, figuring I didn't really need it since I had the brown sugar blend and it was still VERY good!

Combine all ingredients in a medium saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer 15-18 minutes, or until slightly thickened. (Top with splatter guard during cooking...it WILL splatter!)

Use immediately or cool, cover and refrigerate for up to 1 month.

Serving size: 2 tablespoons, 15 calories, 3g carbs per serving

Enjoy


So So So excited to try this rib recipe. I love a good fatty piece of meat thanks a bunch for this post
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Old 01-11-2014, 07:57 AM   #129
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Aren't the "cream of _____" (whatever) soups full of carbs, flour, corn starch or something?
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Old 01-11-2014, 08:08 AM   #130
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Aren't the "cream of _____" (whatever) soups full of carbs, flour, corn starch or something?
Cream of mushroom in modiration of the overall meal is the very lowest.
I use one whole can to sometimes 4-8 cups water with potroast.
You are only getting even at that the smallest amount... I am sure someone will have the carb count and post. But it is the lowest of all the cream of soups out there I have also heard.
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Old 01-11-2014, 08:56 AM   #131
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Thanks for the recipes/tips

Haven't seen too many fellows here however, you ladies have definitely motivated me to dust off the crock pot. Between this thread & the food porn, I've got meal ideas to last me for weeks to come.
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Old 01-11-2014, 10:41 AM   #132
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Cream of mushroom in modiration of the overall meal is the very lowest.
I use one whole can to sometimes 4-8 cups water with potroast.
You are only getting even at that the smallest amount... I am sure someone will have the carb count and post. But it is the lowest of all the cream of soups out there I have also heard.
That's good to know, thank you. Do you use 4-8 cups in the crockpot at once? Or do you spread it out over a few recipes. I love cream of mushroom soup, so if I can justify this, I'll use it
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Old 01-11-2014, 07:17 PM   #133
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That's good to know, thank you. Do you use 4-8 cups in the crockpot at once? Or do you spread it out over a few recipes. I love cream of mushroom soup, so if I can justify this, I'll use it
Here are some that my husband and son love I posted this a bit back.. The more water you add the more it will turn out like soup, so you can add more veggies then if you like But all in all your not going to eat a whole can of it because you have so much more to eat of the meal below


I am the crock pot queen! lol
Add a large can of beef or chicken broth, can of cream of mush soup all mixed together and one lipton onion soup mix dry. Stir all soups together and pour of meat or chicken. 8 hours low.

You will never burn your meal again and its fab poured over faux potato... cali mash

Simple!

Here is another idea

4 or 6 chicken boneless breasts. Once can cream of mushroom soup, one can chicken broth. One package lipton mushroom-onion soup mix. One large onion, one nice size package of mushrooms... and one pint of sour cream. All in together..... 8 hours low
Searve with faux rice Yummo!
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Old 01-12-2014, 03:43 PM   #134
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Old 01-14-2014, 10:53 AM   #135
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Newbie thanks...

THANK YOU!! You have all inspired me with your wonderful selves and great recipes. I will be subscribing It's my first day/first post. Again - many thanks!
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Old 01-14-2014, 01:30 PM   #136
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THANK YOU!! You have all inspired me with your wonderful selves and great recipes. I will be subscribing It's my first day/first post. Again - many thanks!
Well, then. Welcome to the LC life!
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Old 01-14-2014, 03:25 PM   #137
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Subbing, thank you so much for the great recipes!
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Old 01-19-2014, 10:33 AM   #138
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it is just me now in my home... so I have a small crock pot.... and I made the pork chop - cream of chicken/mushroom soup - and dry Ranch dressing mix.... put in 2 boneless pork chops - 1/2 can of the soup - 1/2 of the dry dressing and some onions.... and it was great I am going to use my crockpot more often now.... with all these wonderful recipes... thanks...oh and I did some mashed cauliflower and put the sauce over it... wow.....

Last edited by pawleys14; 01-19-2014 at 10:35 AM..
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Old 01-19-2014, 12:59 PM   #139
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Hello.

Bumping,love to slow cook just not much time to post today.
Be back tomorrow.
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Old 01-19-2014, 03:28 PM   #140
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yes, this! thanks!
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Old 01-20-2014, 10:03 AM   #141
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Tangy Slow Cooker Brisket. Serves 6

1 1/2 tablespoons olive oil
Kosher salt
Cracked black pepper
3 pound beef brisket
1 medium onion, minced
2 bell peppers, seeded and sliced
2 14.5-ounce cans fire-roasted, diced tomatoes
1 tablespoons Splenda brown sugar blend
1 1/2 tablespoons balsamic vinegar
1/4 cup dry red wine
1 tablespoon Worcestershire sauce

Procedures
1
Heat olive oil in a large sauté pan until shimmering. Season brisket with salt and pepper and brown on both sides.

2
Transfer brisket to a slow cooker and add remaining ingredients. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook on low setting for 8 to 10 hours or until tender.

3
Remove brisket from slow cooker and let rest for 5 minutes. Slice against the grain Spoon sauce on top or place in a gravy boat to pass alongside.

I have this cooking in my slow cooker now. Lots of flavor here. BJ's has good prices on brisket if you can not find it cheap in your local store. Enjoy!
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Old 01-25-2014, 11:35 AM   #142
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I have a super easy chili recipe!

just ground beef, can of tomatoes, jalapenos, onions, chili powder, bit of garlic and salt. Sorry I don't have exact measurements since I eyeball almost everything I cook lol
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Old 02-02-2014, 03:32 PM   #143
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Anyone have a LC recipe for jerk pork? I had some at a smoke shop Friday & was wondering if it could be duplicated @home
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Old 02-03-2014, 11:48 AM   #144
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I have chicken and broccoli I would like to make something I have not eaten any vegetables and need a way to incorporate them and maybe not taste them as much. I have cream cheese and also cheesy jarred pasta sauce that has only a few carbs or an alfredo sauce. I have Italian seasonings, a few cans of tomato sauces, Sharp cheddar cheese. Hmmmm I dont have mushroom or cream of anything. Any ideas. I also have spinach but I rather the broccoli. Any ideas I'd appreciate it. I was just thinking about throwing in the cream cheese and cheesy sauce chicken and broccoli.
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Old 02-05-2014, 07:53 AM   #145
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subbing
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Old 02-14-2014, 10:42 AM   #146
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Subbing, this is all great! I love to use my crock pot
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Old 02-22-2014, 04:57 PM   #147
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Kielbasa pot:

Cut up kielbasa
2 washed and sliced zucchini
homemade chicken stock - about a 1 cup
1 can chopped/diced tomatoes
fresh garlic and ground pepper

Serve with grated Italian blend or Monterey Jack cheese.

I've made this with potatoes once and just spooned around them when dishing out a bowl for me.
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I'm just starting this low carb program - I was wondering - is kielbasa an acceptable meat to eat while on induction? Or is that considered to be processed like deli meat and hotdogs?
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Old 02-22-2014, 05:26 PM   #148
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[QUOTE=TeresaM;16811460]__________________________________________________ _____
I'm just starting this low carb program - I was wondering - is kielbasa an acceptable meat to eat while on induction? Or is that considered to be processed like deli meat and hotdogs?[/QUOT

wow I am going to have to try this recipe...kielbasa pot sounds

Last edited by pawleys14; 02-22-2014 at 05:27 PM..
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Old 03-01-2014, 07:30 AM   #149
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Marking my spot here....
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Old 03-07-2014, 03:50 PM   #150
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Originally Posted by NoSunNoFun View Post

4 or 6 chicken boneless breasts. Once can cream of mushroom soup, one can chicken broth. One package lipton mushroom-onion soup mix. One large onion, one nice size package of mushrooms... and one pint of sour cream. All in together..... 8 hours low
Searve with faux rice Yummo!

that sounds yummy! Is sour cream and Lipton soup mix induction friendly?
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