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Old 05-03-2007, 07:40 AM   #181
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Quote:
Originally Posted by Low Carb Mommy View Post
What is the carb count on the Cola Chicken? Are you using chicken breast?

I'm not sure as I don't use a tracker but I bet someone here knows how figure it out for us

I use it for chicken AND southern style pork ribs. Doing ribs today, added cumin and cayenne to the mix, I like it a bit spicier.
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Old 05-03-2007, 07:42 AM   #182
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I have some one carb ketchup that I bought. Do you think that would work instead of the homemade? This sounds so good! You do this in a skillet right?
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Old 05-03-2007, 03:39 PM   #183
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LCMommy, yes exactly what I used. I was shown the lc heinz in WM so used that. Different label than before, in case anyone else is looking for it.
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Old 05-03-2007, 06:32 PM   #184
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Thanks! I will have to try it! I still need to figure out the carb count!
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Old 05-04-2007, 09:16 AM   #185
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For the cola chicken, the chicken has no carbs nor does the diet soda. If you use Heinz One Carb, it's 16 carbs (1 carb per Tblsp and 16 Tbsp per cup).
If you use regular catsup--well just don't do that (it's 59 carbs/cup).
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Old 05-04-2007, 02:55 PM   #186
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If you use regular catsup--well just don't do that (it's 59 carbs/cup).


Thanks, Jackieba!!!!!!
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Old 05-13-2007, 10:03 AM   #187
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Thank you, Kevin re: Bread links

I appreciate it!

I tried another recipe yesterday using whey protein and egg whites and it was dry, dense, no flavor ... just awful. I will try one from the links you suggested. I did see your recent post and will try that one first. Thanks again for your help

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Old 09-19-2007, 11:42 AM   #188
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Can the cola chicken be done in the crockpot?
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Old 02-26-2008, 01:26 PM   #189
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DOUBLE DUTY DIP

This has been around a long time (I know it's over 25 years old) but for those of you who might not have tried it I thought it would be a good one to get this thread going again. Its original intent was as a dip for Fritos but through the years I have cut those out due to low-carbing. The dip is good with any low-carb cracker, over steamed veggies, or even as a dip for celery. It's up to you what you do with it.

2# block of Velveeta cheese
1 can of chili without beans
1 can Ro-Tel tomatoes (mild or hot)

Put all ingredients in a crock pot and cook on low until everything is melted. Stir well and then put it on the warm setting. Leftovers can be stored in the refrigerator and heated up as needed. This is very versatile and I hope you like it. I do not know the carb count on this dip.
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Old 03-31-2008, 06:32 AM   #190
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Excellent result in the crockpot this weekend. This made 6 servings:

1 and half kilos of stewing steak. I didn't cube it, left it in nice big pieces.
400 gram can of chopped tomato (12 carbs)
2 cloves or teaspoons of garlic (weigh for the carbs)
1 small onion. (weigh it to get the carbs.)
Beef stock cube (check pack for carbs)
Herbs
Black pepper

Make up the stock cube with just enough water to dissolve it. Add to the pot.
Chop the onion and garlic (if you don't use the lazy prechopped garlic like I do. ) Soften the onion first if you prefer, or just add it straight to the pot.
Sear the meat in a fry pan, just enough to seal it, and add to the crock pot.
Add the chopped tomato.
Add a pinch of mixed herbs and black pepper. Don't add salt, the stock cube is salty enough already.
Give it all a good stir and cook on low for 8 or 9 hours.
The juice was a bit thin, so I took out the meat once it was done, poured the juice into a pan and reduced it a bit over a high heat. This thickened it up nicely and I added it back to the meat. Possibly draining some of the juice off the tomatoes before adding them would eliminate the need for that step. Or if you have a low carb thickening agent you like, you could use that.

The meat was tender, and the sauce deliciously rich, thanks to the tomatoes. Mine came to under 4 carbs per serving when I divided it into 6, but your milage may vary according to your ingredients. Most of it comes from the tomato.

That's my lunches sorted for the week!
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Old 04-01-2008, 01:45 PM   #191
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Can someone tell me what this is called? I'm sure it is something Italian.

1 lb stew beef, cut bite sized and browned
2 large onions, chunked, and sauteed
12 oz mushrooms, chunked and sauteed
1 large eggplant, salted, drained, sauteed
2 large zuchinni, sliced into half moons and sauteed
2 large straight neck squash, sliced to wedges, and sauteed
4 - 5 large fresh tomatoes, chunked
1 can diced Italian tomatoes
~Tablespoon or two of Italian herbs
S&P

Put everything in the crock, cook on low for 8 hours. It makes it's own broth. No need to add water. Tastes Delicious. Now What IS it?
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Old 04-02-2008, 09:27 AM   #192
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Italian beef stew??

Sounds yummy!
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Old 04-02-2008, 05:04 PM   #193
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Wow, I thought it had some funny name. It is REALLY Awesome. It is mild and flavorful at the same time. You can add flaked parmesan to your bowl, or eat it straight from the crock as is. I think it might go nice with LC artisan bread, but I didn't feel like baking yet.
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Old 05-08-2008, 09:33 PM   #194
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Old 05-08-2008, 09:40 PM   #195
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Old 05-13-2008, 02:43 PM   #196
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Old 05-26-2008, 08:23 PM   #197
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I made a chuck roast in the crock pot a few weeks ago and it was the best roast I've ever made.

I browned a chuck roast in a little bacon fat in a Dutch Oven until it was a rich, deep, crusty brown. Then placed into my oval shaped, thoroughly greased 6 quart slow-cooker. On the top I smeared a thick layer of a mixture of olive oil, dijon mustard and crushed dried rosemary. Put the top on and cooked on low until I could turn a fork in it. No liquid added, I basically used the slow-cooker to "roast" it, much as I would have done in the oven. It made just enough broth to serve with the meat as an "au jus" so to speak.

It was REALLY REALLY good, and I'll never add liquid to a roast again in the slow-cooker. I was never happy with the outcome (and my family wasn't either) of a "steamed" or "boiled" roast in the slow-cooker, but this was perfect. It had the taste and texture of an oven-roasted roast. I had tried this technique with a chicken, using the cooker to "roast" it w/o liquid, and was pleased with those results. Thought I'd try it with the beef. Pork will be next up at some point...
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Last edited by ElleH; 05-26-2008 at 08:26 PM..
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Old 06-28-2008, 06:48 PM   #198
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This is my current favorite, I think I made three batches in the last week!

Crockpot meatballs...
4 cloves of garlic
1/4 onion divided in two portions
1 egg
1.5 pounds of ground beef
1/4 cup parmeson cheese
dried parsely (to taste)
dried red pepper flakes (to taste)
1 can tomatoe sauce
garlic powder
dried onion
dried oregano
sweetner ( i use liquid splenda)

1. Use a food processor to blend egg 2 cloves of garlic and one portion of the onion until they are all liquid.
2. Mix the egg mixture, beef, cheese, parsley, and red pepper.
3. Form the beef into meatballs slightly smaller than golf balls and fry them in olive oil until just browned on the outside ( not cooked through). Place the meatballs in the crockpot.
4. Mix the tomatoes sauce with the remaining onion, two crushed garlic cloves, oregano, garlic powder, dried onion, and a about a tsp of sweetner ( adjust all seasonings to taste). Pour this over the meatballs.
5. Cook on low for 8 hours.

There will be lots of fat floating in the sauce when these are done. So after I scarf down a few... I generally put the meatballs in one storage container and the sauce in another, then refrigerate, once the sauce cools you will be able to scrape the fat off the top and you will be left with a thicker tasty sauce to pour over the meatballs. These are great reheated and make an easy microwave lunch, I just add some mozzerella on top.
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Old 07-06-2008, 11:43 PM   #199
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Quote:
Originally Posted by Mindy5936 View Post
This is my current favorite, I think I made three batches in the last week!

Crockpot meatballs...
4 cloves of garlic
1/4 onion divided in two portions
1 egg
1.5 pounds of ground beef
1/4 cup parmeson cheese
dried parsely (to taste)
dried red pepper flakes (to taste)
1 can tomatoe sauce
garlic powder
dried onion
dried oregano
sweetner ( i use liquid splenda)

1. Use a food processor to blend egg 2 cloves of garlic and one portion of the onion until they are all liquid.
2. Mix the egg mixture, beef, cheese, parsley, and red pepper.
3. Form the beef into meatballs slightly smaller than golf balls and fry them in olive oil until just browned on the outside ( not cooked through). Place the meatballs in the crockpot.
4. Mix the tomatoes sauce with the remaining onion, two crushed garlic cloves, oregano, garlic powder, dried onion, and a about a tsp of sweetner ( adjust all seasonings to taste). Pour this over the meatballs.
5. Cook on low for 8 hours.

There will be lots of fat floating in the sauce when these are done. So after I scarf down a few... I generally put the meatballs in one storage container and the sauce in another, then refrigerate, once the sauce cools you will be able to scrape the fat off the top and you will be left with a thicker tasty sauce to pour over the meatballs. These are great reheated and make an easy microwave lunch, I just add some mozzerella on top.

Thank you, these are quite tasty! I did have a few meatballs leftover. I cut them in half and used them as pizza toppings for lunch today.
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Old 07-19-2008, 10:32 AM   #200
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love this recipe

Quote:
Originally Posted by JazzyV View Post
Crockpot BBQ Country-Style Ribs

Recipe By : Lucy Lou
Serving Size : 8
Categories : Beef/Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork country-style ribs
6 ounces tomato paste
1 cup water
1/4 cup vinegar
2 tablespoons worcestershire sauce
1 tablespoon dry mustard
1 tablespoon chili powder
2 tablespoons splenda

Brown in frying pan ribs on both sides. Put in crockpot. Mix rest of ingredients in medium bowl with a wisk. Pour over ribs in crockpot. Cook 8 to 10 hrs on low.....5 to 8 on high . Will start to fall off the bone.

Per Serving: 292 Calories; 7g Fat (19.6% calories from fat); 54g Protein; 6g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 418mg Sodium.
Love this recipe!!!!
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Old 07-21-2008, 10:39 AM   #201
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***Save***

Quote:
Originally Posted by Pami View Post
I wouldn't suggest substituting a liquid ingredient for a powdered ingredient,
especially in a crockpot recipe.

However, you can make up your own batch of ranch dressing mix:

1/4 cup buttermilk, dried
3 Tablespoons dehydrated onion flakes
3 Tablespoons parsley, freeze-dried
1 Tablespoon chives, freeze-dried
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon celery seed, ground
1/2 teaspoon ground black pepper

Combine all ingredients; blend well. Store in an airtight container.
You use 4 1/2 teaspoons of this mix to 1/2 cup mayonnaise and 1/2 cup milk.
(I'm not sure how much the packets make.)
This recipe will make about 8 batches of dressing.

For 4 1/2 teaspoons of the powder:
23 Calories; trace Fat (10.3% calories from fat); 2g Protein; 4g Carbohydrate;
trace Dietary Fiber; 3mg Cholesterol; 287mg Sodium


For 2 Tablespoons of the prepared dressing (assuming you're using Hood's
Carb Countdown 2%):
108 Calories; 12g Fat (94.0% calories from fat); 1g Protein; 1g Carbohydrate;
trace Dietary Fiber; 7mg Cholesterol; 136mg Sodium
This is definitely cheaper than spending $1.29 for a packet
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Old 07-27-2008, 10:47 AM   #202
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These are great - hope to try out the meatball ones and the chicken saltimbocca. For those of you who've used crockpot to make meatballs, is the reason for pre-cooking them to make sure they don't squish together when cooking:?
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Old 08-01-2008, 07:13 PM   #203
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Here is my favorite low carb crockpot recipe

Crockpot Hot Wing Chicken

4-6 skinless chicken breasts
1 1/2 cups franks hot sauce
1/4 cup butter

put breasts in crockpot cover with hot sauce. Cut your butter into pieces and put in crockpot. Cook around 4 hrs. When cooked shred chicken up with tines of a fork.

You can eat it just like it is hubby who doesnt lc makes tacos with small tortillas and cheese.

Enjoy,
Nancy
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Old 08-02-2008, 05:43 AM   #204
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OO the Hot Wing Chicken sounds DIVINE!! Much Thanks!
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Old 08-02-2008, 06:38 PM   #205
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Old 08-03-2008, 01:24 PM   #206
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Quote:
Originally Posted by Twokitty View Post
The simplest, placing a whole chicken in the pot with an onion, garlic or whatever seasoning you like inside, a little paprika on top and cook all night. So good, and falls apart. Had a kid who hated everything I cooked in the pot so he hid my big one unless I promised not to use it. Found it years later in the attic.
Um, I just had a leg from a chicken that I marinated for a week! It was full of flavor all the way to the bone. Don't worry, I checked the bird before even baking it to make sure it hadn't gone off. I marinated it breast down in a ziploc bag, held in my large salad bowl.

Has anyone done this before? BF suggested it. Instead of using foil balls, which will just be thrown away, take baking potatoes and wrap them in the foil then use those to prop up the bird. I don't have potatoes, so I tried it with half cut large onions. Only problem was that the bird had marinated so long that it put off a tonne of juice and submerged the onions and half of the bird.

I drained the juice off and put the bird in my toaster/rotisserie oven for 15 minutes on high and it crisped the skin up a lot with out splattering. I didn't use the spit just sat it on the tray.

Rotisserie look, no oven splatters to clean.



Quote:
Originally Posted by magnamater View Post
Thanks, Yummy's Girl, those look like keepers.

Is anybody but me enjoying the crockpot liners that make cleanup a breeze??? I find them a bit expensive. But I hate dishwashing!!!!
I tried them when I was making yogurt, and I would heat the milk in the crockpot then incubate it in the same crock. the liners I used always melted somewhere inside and I'd still have to clean that part of the crock pot. I complained about it and they sent me coupons for extra, but I haven't tried them for regular food since the yogurt incident., I don't think. Maybe there is a hot spot in my crock, but if they work, they'd be wonderful
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Old 08-07-2008, 02:58 PM   #207
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I personally don't use the liners. My crock comes out of the base, I soak it in water and it comes clean. It also fits in my dishwasher (but takes up a lot of room) so sometimes I do that.

I find it also helps to spray the crock w/ pam before cooking. That way cleanup is a breeze, and I'm not cooking in plastic.
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Old 09-29-2008, 09:32 AM   #208
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Quote:
Originally Posted by PaulaP View Post
This is delicious!

3 lb. roast beef (I like sirloin tip because it has a flat surface)
1 envelope Italian dressing mix (like Good Seasons)
1 envelope Hidden Valley Ranch dressing mix
1 envelope McCormick's brown gravy mix

Place the roast in the crockpot then sprinkle the three mixes on top and kind of rub it in. Cook on low all day. I put it in at 8:00 when I leave for work and it's perfect by 5:00. Although there is no water in it, it makes plenty of au jus which is great on faux mashed potatoes.
I made this last Wed for dinner, my very picky DH & DS loved it! They actually asked for it again so it's cooking now for tonights dinner...YUM
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Old 10-02-2008, 04:43 PM   #209
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Chicken Paprika (not measured)

Slice some onions thinly.
Take skinless chicken thighs (NO BREASTS! You can leave the skin on and brown it, or you can be lazy. Both work excellently) and toss them in a zip top bag with
An OBSCENE amount of paprika. Really, you want the thighs to be solidly coated with the paprika. Don't worry, it'll be good.
Layer onions, chicken thighs, salt, onions.
Optional: add layers of sliced cabbage.
Add a good glug of vinegar. Also optional, equally good without. glug of wine would be nice too.
Cook on low (I actually cook on "warm") until thighs are done and onions are totally wilted, cabbage is totally killed.

Splash some heavy cream in there, or serve with a dollop of sour cream.

Holy bananas, delicious. Eating more tonight!
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Old 10-06-2008, 04:18 PM   #210
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subscribing...... should be getting a lot of recipes as the weather cools off.

thanks!
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