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Old 11-04-2009, 12:23 PM   #271
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Old 11-04-2009, 12:45 PM   #272
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Crockpot Roast

Saving recipes, Thanks!
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Old 11-06-2009, 07:27 AM   #273
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Old 11-06-2009, 07:08 PM   #274
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Old 11-07-2009, 07:46 AM   #275
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ribs and sauerkraut

I threw this together yesterday, it was pretty good.

Used 2 bags of sauerkraut, rinsed well, then hand squeezed out extra moisture, lined the bottom of my large crock with this. Also added a large onion, chopped into large pieces, and fresh cooked SF cranberries, mixed these into the sauerkraut mixture. I mixed in some garlic powder and all purpose seasoning for extra flavor.

I added my pork ribs, which I had seasoned with my all purpose meat seasoning, then added a bottle of beer, covered and let it cook on slow. Very hearty, and the sauerkraut was not overly tart or vinegary.
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Old 11-08-2009, 11:32 AM   #276
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Pot Roast/Soup 2-for-1!

Pot Roast with a Tasty Twist - 2 Meals in One!

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

In a crockpot...

2 lb Pot Roast
1-2 Can Beef Broth
1 Can Cream of Mushroom Soup
1 Medium Onion - Sliced and Cut in Half (to avoid onion strings)
1 Packet Onion Soup Mix (Lower sodium if you want)

Another TWO MEAL DEAL! Pot Roast one night/Soup the next!

How To Prepare: In a crock pot, add roast (I use English or Chuck Roast) - no need to brown, sprinkle soup mix on meat, onion, then Cream of Mushroom soup on top. Cover and cook on low for 8 -10 hours.

For pot roast, you will have a thick and rich gravy...add a salad and you're good to go!

For next day soup, "tear or shred" remaining beef, add 1 - 2 cans beef broth and stir. Makes a rich and tasting beef soup!

Two meals for the work of one! BONUS!

Number of Servings: Depends on how much you share! Probably 4 for the roast and 2 for the soup.

Carbs per serving - I can't imagine any more than 5

Preparation Time: Minimal - No need to brown roast!

Effort (Easy, Average, Difficult): Easy

*** I wonder how this would work with chicken ***
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Old 11-10-2009, 04:50 PM   #277
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Quote:
Originally Posted by MNLisaB View Post
I threw this together yesterday, it was pretty good.

Used 2 bags of sauerkraut, rinsed well, then hand squeezed out extra moisture, lined the bottom of my large crock with this. Also added a large onion, chopped into large pieces, and fresh cooked SF cranberries, mixed these into the sauerkraut mixture. I mixed in some garlic powder and all purpose seasoning for extra flavor.

I added my pork ribs, which I had seasoned with my all purpose meat seasoning, then added a bottle of beer, covered and let it cook on slow. Very hearty, and the sauerkraut was not overly tart or vinegary.

Couldnt get this one outta my mind.So Im makin it tommorrow.Thanks for recipe.
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Old 11-10-2009, 07:04 PM   #278
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ENJOY

Hi Togee

Let me know what you think, I will be making this one again. I love cabbage, but not a huge fan of sauerkraut, and the rinsing and squeezing really did help with the taste and texture.

It was nice to use the fresh cranberries- very easy to make the SF sauce, it took less than 8 minutes, if that. Threw in one cup of water, half a cup of splenda granular and brought to a boil in a small pan. Added my fresh cranberries, simmered on low for 6 minutes. I did drain this before I added to the sauerkraut mix, not sure this was necessary.
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Old 11-11-2009, 05:37 PM   #279
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Quote:
Originally Posted by MNLisaB View Post
Hi Togee

Let me know what you think, I will be making this one again. I love cabbage, but not a huge fan of sauerkraut, and the rinsing and squeezing really did help with the taste and texture.

It was nice to use the fresh cranberries- very easy to make the SF sauce, it took less than 8 minutes, if that. Threw in one cup of water, half a cup of splenda granular and brought to a boil in a small pan. Added my fresh cranberries, simmered on low for 6 minutes. I did drain this before I added to the sauerkraut mix, not sure this was necessary.
Well, I made it tonight for dinner.The smell was enticing me all day.Used about 10 country-style ribs on top of 2 lg cans craut.I didn't drain it though.One med onion, quartered and seasonings.I had no fresh cranberries on hand, so I used a big handful of dried that I'd had around for awhile.Almos threw in some dried cherries too.Thought I had some splenda brown sugar here,but didnt so I just depended on the cranberries to add some sweetness.Cooked about 6 hrs on high and meat just fell apart.Yummm
It was great.Thanks for recipe.Maybe those dried cherries next time.
PS. hardly any left.
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Old 12-08-2009, 11:27 AM   #280
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Old 01-14-2010, 12:29 PM   #281
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This thread is awesome!
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Old 02-10-2010, 05:45 PM   #282
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Quarter and rinse/scrub a head of cabbage, cut out the 'core' of each quarter, then split into 'eighths'. Place in the bottom of your crockpot, pour on a good drizzle of olive oil, S&P, toss in a couple of smashed cloves of garlic and add a shotglass of white wine - I used some Aussie riesling. Crockpot on high for 3 hours or so, lower the heat and let it roast for another hour to 6 hours (Or just cook on low all day). It will get 'dark brown' around the areas it's touching the crockery, and it will caramelize and sweeten and soften. Serve splashed with vinegar if you like - I do. Good, good for you, filling and cheap. Stanky, but totally worth it.
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Old 03-13-2010, 03:20 AM   #283
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Creamy Mexi-Chicken

This is great in lettuce wraps, lowcarb wraps, or just topped with some cheese in a bowl.

3-4 chicken breasts (I used frozen)
1 can Rotel
1 can black beans (or black soybeans), drained some
4-8 ounces cream cheese (you can use full fat or reduced fat)
1/2 packet mild taco seasoning
(OR)
Some seasonings (see below)

Place Rotel and chicken in crock pot and cook. Approx 6 hours on high from frozen, 3-4 if fresh. Or 8-10 hours on low. Shred chicken about halfway through cooking time. If cooking from frozen, towards the end leave a small gap with the lid to let liquid reduce. In the last hour of cooking, add beans (unless using soybeans, add in the beginning).. When tender, turn off heat and stir in cream cheese.

Seasonings: Garlic powder, chili powder, cumin and onion powder.
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Old 03-13-2010, 03:29 AM   #284
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Super Easy - Super Tasty Pot Roast

Here's my dutch oven recipe, but you can adapt it to your crock pot. One thing I learned is people like their pot roasts differently. I like to be able to slice mine, and that means cooking it a little shorter than usual.

3-5 lb beef roast (I used a 3.5 lb shoulder roast which I would definitely use again for this)
2 cans condensed cream of mushroom soup
1 packet onion soup mix
1 1/2 c. beef broth
olive oil (to sear the meat)
dutch oven

1. Preheat oven to 325 (approx equivelant to high in a slow cooker). Heat dutch oven over medium heat. Add oil, heat until just smoking. Sear roast on all sides.

2. De-glaze dutch oven with beef broth. Stir in onion soup mix and condensed soup.

3. Cook for 3-4 hours.

4. Slice meat against the grain (I am a firm believer this method of cutting should be used for all grainy meats such as beef, and not just cuts like flank).
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Old 03-13-2010, 03:36 AM   #285
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Golden Chops

This is one pork chop recipe that just gets better with age. We make a big batch then pack them for lunches, and they reheat perfectly in the microwave. Again, this is a dutch oven recipe, I've also used it in my crock pot a million times, just make adjustmets as needed.

6 – 8 pork chops
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1-2 onion, chopped (this adds flavor, so use it even if you don't want to use them)
8 OZ (1 small container) fresh sliced mushrooms (optional - we love mushrooms!)
2 (10.75 ounce) cans condensed golden mushroom soup

Preheat oven to 325 degrees F (190 degrees C).

Rinse pork chops, pat dry, and season with seasoned salt and pepper. Sear chops in dutch oven. Set aside. Saute onions, stirring in mushrooms and soup towards the end of cooking. Return pork chops to the dutch oven (or crock pot).

Cover, and bake at 325 degrees F (190 degrees C) for 2-3 hours longer. Uncover, and bake for 15 more minutes. If using a crock pot, high for 3-4 hours, low 7-8. I prefer center cut boneless, or sirloin chops for these.
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Old 03-16-2010, 08:39 AM   #286
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Chicken Thighs

Layer in crockpot:

1 onion cut into thick slices
2 cloves garlic, sliced
4 chicken thighs, salted and peppered
1 sweet pepper, sliced (optional)
10 oz can Rotel tomaotes (original version)

I cooked on low for 8 hrs and then MADE myself eat only one piece. My husband, a non low carber, loved it too.

This is porbably the best crock pot chicken recipe I've tried in years.
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Old 04-16-2010, 06:49 PM   #287
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Old 04-19-2010, 08:21 AM   #288
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Old 04-19-2010, 02:59 PM   #289
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Frozen chicken tenders (I used Tyson) with one cup water & 1 stick real butter. Cooked till tender (several hours).
Then I sauteed mushrooms butter and added Campbell's Chicken Mushroom soup.
I poured in casserole dish and topped with cheese and ran in under the broiler, but you really could skip this step.
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Old 04-23-2010, 04:50 PM   #290
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saving and two thumbs up for crockpot cooking

Thank you to all who contributed!!!
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Old 06-17-2010, 05:51 PM   #291
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Baked Ham

I have done my hams like this for years

Take one large ham--I love the Fields Kentuckiana Hams the best--they are fully cooked --wrap them in foil and place in a large crockpot--mine is at least 6 quart--and bake with no fluid for 4 hours on high--it will be the only way you will ever bake your hams again --I have done this for at least ten years now--leaves the oven free for other things on the holidays too-
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Old 06-17-2010, 05:55 PM   #292
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Creamy Chicken

1 3lb pkg frozen chicken breasts
1 carton of sour cream
1 can mushroom soup
salt and pepper to taste


Add all ingredients to crockpot and cook on low for 6-8 hours--gravy can be used to top cauliflower potatoes-makes a great easy three dish meal--
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Old 06-19-2010, 08:19 AM   #293
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Old 06-19-2010, 12:09 PM   #294
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Old 06-19-2010, 03:22 PM   #295
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Old 08-24-2010, 04:20 PM   #296
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Pseudo Masaman Beef Curry

3-5lbs Beef Roast cut into 2-3" chunks (brown if you'd like)
2 med onions sliced (not chopped)
2 14oz cans unsweetened coconut milk
1/2pkt mild or hot curry (I get this from the asian markets. I use Golden or S&W. It's as hard as a brick and you will need to chop it up)
2 cups low sodium beef broth (disolve the curry in broth before adding to crock)
1/2 cup peanuts optional (my kids allergic so this is left out)

Crock for 8hrs on low.

Serve over well steamed cauliflower.
Yum!
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Old 08-24-2010, 04:25 PM   #297
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Old 10-16-2010, 10:51 AM   #298
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subbing! great thread. I am going to try the Italian chicken from page 1 tomorrow.
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Old 10-16-2010, 02:05 PM   #299
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WOW, how did I not ever see this topic in the last 7 years I have been a member here is beyond me O_o
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Old 10-16-2010, 02:22 PM   #300
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Crockpot Italian Chicken

4 boneless skinless chicken breasts
1 envelope good seasons Italian dressing mix
1/2 cup water
8 oz cream cheese, softened
1 can cream of chicken soup
1 (4 oz.) can mushrooms pieces and stems, drained

Place chicken in bottom of crockpot. Combine salad dressing mix and water. Pour over chicken and cook on low for 3 hours.

Mix soup and cream cheese and mushrooms. Pour over chicken and cook one more hour or until chicken is done. Serve over LC pasta, pureed cauliflower, your favorite "noodles" or eat by itself.
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