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Old 03-08-2014, 07:21 AM   #151
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With so much of it thined out and over that large amount of meat, honestly I have never been knocked out of ketosis. Works for me and I have seen many others post things of this nature without an issue. Sour cream is for sure and seasoning is really very small.... Enjoy! I am making this again as we speak for later, putting extra mushrooms in this time and parsley. Mmmmmm!!!!
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Old 03-12-2014, 01:42 PM   #152
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I'm loving these recipes, cant wait to try them out!!
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Old 03-12-2014, 01:58 PM   #153
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Subscribing! great recipes!!
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Old 03-17-2014, 12:01 PM   #154
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Started last week, SUPER excited to try some of these out -
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Old 03-17-2014, 12:09 PM   #155
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A Staple for me!

Quote:
Originally Posted by brooke&kaitlynsmom View Post
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.
I am a Chef and I did chicken like this even before starting my weight loss. We are renovating our 1925 farm house and my kitchen currently consists of 2 crock pots, refrigerator, and microwave! So I had to get creative without my stove or oven! Make sure that you get your spices underneath the skin to give an extra boost of flavor -
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Old 03-18-2014, 08:46 AM   #156
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I agree with getting the spices under the skin. Also butter. I like lots and lots of butter under the skin, too, sometimes.
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Old 04-09-2014, 06:11 AM   #157
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Just got back on the low carb wagon and I am so excited about this thread...I LOVE my crock pot
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Old 04-12-2014, 08:09 PM   #158
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subscribed!
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Old 04-25-2014, 12:04 PM   #159
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hi i have a recipe,and its adorable
spanish chicken
8 skinless chicken thighs
i can of chopped tomatoes
1 bay leaf
1 tbsp of sherry vinegar
1 large handfull of black pitted olives
200mls of chicken stock
1 tsp of dried thyme
1 tsp of dried oregano
4 crushed garlic cloves
2 tbsp of sweet paprika
2 tbsp of extra virgin olive oil
1 bunch of fresh basil
1 red pepper sliced
coat chicken in some oil and sweet paprika and leave to stand for 1 hour, whilst waiting fry pepper, celery, onion,and garlic, then put in pot, when chicken is ready return to pan and fry until lightly browned, then add chicken to pot, mix in stock and sherry vinegar, turn on pot and away you go when near end of time add olives and chopped basil......
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Old 04-26-2014, 01:52 PM   #160
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Can't wait to try out the ribs! This all looks so delicious!
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Old 04-26-2014, 07:33 PM   #161
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ZERO CARB French toast anyone???

Make the rev/oopsie rolls with 3tbs mayo instead of cream cheese and then beat some eggs and dip the rolls in the egg. Melt butter in the skillet and add the rolls. sprinkle cinnamon on top let them brown and puff up a bit like frech toast would then flip them over add a bit more cinnamon and cook till browned on that side. Remove to a plate and asdd SF Syrup and a side iof crisp bacon

TIP: use a wide spatula to remove rolls from the egg and to turn & remove from skillet so they don't break up.

Last edited by Berta48; 04-26-2014 at 07:35 PM..
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Old 05-05-2014, 07:32 AM   #162
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These are some really interesting recipes... Thanks in advance. I have some Keilbasa (?) in my fridge that I have to use... I thought that I came across a recipe here, but of course I can't find it... and recipe ideas?

Thanks .... Kat
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Old 05-18-2014, 01:49 PM   #163
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Back on induction I go! So here are two crock pot recipes that I have used from Hungry Girl. I have a bunch of her cookbooks, but have found that they are all relatively the same. She uses the same recipes over and over in her books, not a whole lot of new ones. Live and learn -- just go to the library and check out the books instead of buying!

Slow Cookin' Mexican Chicken

1 can crushed tomatoes
1/2 cup roasted red peppers packed in water, drained and chopped
1/4 cup canned diced green chiles
1 tablespoon taco seasoning mix
1/2 tablespoon garlic powder
1/4 teaspoon red pepper flakes, or more to taste
1/8 teaspoon black pepper, or more to taste
1 1/2 pounds raw boneless skinless chicken breasts, halved

In a crock pot, mix all ingredients except chicken. Then add chicken and stir to coat.

Cover and cook on high for 3-4 hours or on low for 7-8 hours, until chicken is fully cooked.

Transfer chicken to a large bowl. Shred with two forks. Return shredded chicken to the crock pot and mix well. Serve.

Serves 6

Serving size: 2/3 cup
155 calories ~ 1.25g fat ~ 339mg sodium ~ 5.5g carbs ~ < 0.5g fiber ~ 2.5g sugars ~ 27g protein

**********

Crock Pot Coq Au Vin

4 slices center cut bacon or turkey bacon*
1 cup fat free/low sodium chicken broth
1/2 cup red wine
1 tablespoon cornstarch
1/2 tablespoon chopped garlic
2 springs fresh thyme, chopped
1 1/2 pounds raw boneless skinless chicken breast tenders
1/4 teaspoon each salt and black pepper
2 cups sliced mushrooms
1 1/2 cups baby carrots
1 1/2 cups sliced onion

Cook bacon until crispy, either in a skillet over medium heat or on a microwave safe plate in the microwave. Crumble or chop.

In a crock pot, thoroughly mix broth, wine, cornstarch, garlic and thyme. Season chicken with salt and pepper and add to the pot. Add bacon and veggies and thoroughly stir.

Cover and cook on high 3-4 hours or on low for 7-8 hours, until chicken is cooked through. Stir well and enjoy.

Serves 6

Serving size = 1 cup

202 calories ~ 3g fat ~ 330mg sodium ~ 9g carbs ~ 1.25g fiber ~ 3.5g sugar ~ 29g protein
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Back on Induction 5/18/14

SW: 209
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CW: 180.1
GW: 160
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Old 05-31-2014, 12:20 PM   #164
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Just made the Spanish Chicken in a dutch oven and it's almost finished.
It smells so good!
I Can't wait to eat it.
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Old 06-13-2014, 09:33 AM   #165
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subbing...
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Old 06-23-2014, 05:02 PM   #166
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I have been looking for some great LC crock pot recipes all day and finally stumbled upon this thread!! I am so excited to try most of these recipes! Thank you for starting this!!!!!
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Old 07-06-2014, 08:24 AM   #167
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Quote:
Originally Posted by brooke&kaitlynsmom View Post
I agree .....
.....
I LOVE YOUR AVITAR!
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Old 07-06-2014, 09:59 AM   #168
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Great recipes everyone. Thanks! Here's one I made the other day.

Pork shoulder seasoned with salt and pepper
One small onion chopped
One small red pepper chopped
3 or 4 cloves of garlic chopped
One large jalape˝o chopped
One stalk of celery chopped
A little Olive oil on the bottom of the crock pot
A cup or two of water
Cook on low 8-10 hours.

Spicy shredded pork!!
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Old 07-06-2014, 10:25 AM   #169
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Wow Slinky, that sounds gooooood!
I have a 1/2 a pork butt just looking at me every time I open the freezer door....
I just love recipes like yours where I actually have all of the ingredients to make it now.
Thank you!
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Old 07-06-2014, 12:39 PM   #170
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I agree Meme, simple wins with me every time.
I put it in the crockpot in the morning on the 4th and it smelled so good when I got home!! I was winging it when I made it and was surprised at how good it was. I almost forgot to mention I used a splash of apple cider vinegar. I'm going to see if I can edit my original post, if not I'm mentioning it here.
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Old 07-17-2014, 01:02 PM   #171
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Quote:
Originally Posted by Galveston Gal View Post
I LOVE YOUR AVITAR!
Thanks. I stole it many years ago and now I see it floating around Facebook all the time as a meme. LOL
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Old 07-17-2014, 01:05 PM   #172
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My quick and easy go-to when I forgot to plan ahead and all my meats are still frozen:

Boneless skinless chicken breasts (frozen are ok!)
jar of salsa (any flavor, I try to look for ones with no added sugar in the ingredients)

All day on low in the crock pot (at least 6 hours)

I come home to chicken breasts cooked and easy to shred..great for any Mexican dish.

If you want it creamy, drop in a brick of cream cheese and let it go on high for 30 mins. Shred and stir it all up! Makes great enchilada filling if you have low-carb tortillas.
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Old 07-20-2014, 08:36 PM   #173
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Just made this today!

Shredded crockpot buffalo chicken:

2 lbs raw boneless skinless chicken breasts
12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce)
1 oz packet of dry Ranch mix (I used Hidden Valley)

Place the chicken breasts in your slow cooker.
Pour the bottle of wing sauce over the top of the chicken.
Sprinkle the packet of ranch mix over the top of the wing sauce.
Cook on low for 4-6 hours.
Shred chicken with a fork and enjoy!
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Old 07-21-2014, 03:51 AM   #174
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hi, great ideas. thanks a lot
i am waiting for my crock pot coming from Germany to Abu Dhabi. and will try them all.
you girls are inspiration for me
thanks for being there
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Old 08-01-2014, 04:55 AM   #175
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Loving this thread! I use my crock pot at least 4 days a week! Now I know I can continue to do so when I start low carb this Monday.
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Old 08-08-2014, 01:33 PM   #176
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Pork Butt (shoulder):

Pork butt
Old Bay Spice covering top of meat

Cook in crockpot 6-10 hrs. Drain liquid & set aside. Shred meat (fat & all); add reserved liquid as needed to shed without meat becoming dry. Done - spicy & tasty.

Whole Chicken:

Whole FROZEN chicken in crockpot for 8-10 hrs; (take out livers/giblets after about 2 hrs & add to bottom of pot)

Salt & chili powder covering top of chicken & side of legs & wings

When done put chicken on a platter and broil on high about 3-4 min. for crispy skin

Save all liquid in mason jars for chicken bone broth as a snack or stock for other dishes (add salt as needed)

I do not add liquid at all to the crockpot for both of the above. The meat gives off enough liquid during the cooking.

Last edited by Michread; 08-08-2014 at 01:44 PM..
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Old 08-16-2014, 09:39 AM   #177
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Quote:
Originally Posted by AshleyDillo View Post
My quick and easy go-to when I forgot to plan ahead and all my meats are still frozen:

Boneless skinless chicken breasts (frozen are ok!)
jar of salsa (any flavor, I try to look for ones with no added sugar in the ingredients)

All day on low in the crock pot (at least 6 hours)

I come home to chicken breasts cooked and easy to shred..great for any Mexican dish.

If you want it creamy, drop in a brick of cream cheese and let it go on high for 30 mins. Shred and stir it all up! Makes great enchilada filling if you have low-carb tortillas.
Sounds easy and yummy! Thanks for posting this. I can't wait to try it.

Joyce
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Old 08-21-2014, 06:10 AM   #178
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Galveston Gal:
How do you make the oopsie style cream cheese danish? That sounds great!
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