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Reviews Date product posted
Mon October 18, 2004
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Description: This is a low-carb adaptation of a former favorite from Weight Watchers which was high-carb and loaded with sugar!

4 cups fresh or frozen whole cranberries
1/2 cup water
Sweetener to equal 1 cup sugar - I used 1/4 cup erythritol and 1 tsp. Trish's Zero Carb Splenda liquid concentrate

Add water to berries in a 4 quart microwave-safe dish. Microwave on High 3 to 4 minutes; stir, MW another 3 minutes. By now some of the berries should be just starting to pop. Stir in sweetener and continue cooking and stirring until just starting to thicken.

Should yield approx. 2 cups cranberry sauce


3 Tbsp. low-carb ketchup such as Carb Options
1/4 c. white vinegar
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. salt
2 Tbsp. Splenda, or liquid artificial sweetener to taste
1/2 c. vegetable oiln (I used extra light olive oil)
1/4 tsp each dry mustard and chili powder

Stir together all ingredients and let stand for 15 minutes. Or you can whizz it up in the blender.

1 envelope dry Liptons' Onion Soup Mix

Boneless skinless chicken breasts or thighs

How To Prepare: Add the salad dressing and the onion soup mix packet to the cranberry sauce. Blend well.

In a crockpot, spread a couple tablespoons of the sauce on the bottom. Add a layer of chicken - I used 8 breasts total, in 2 layers. On top of the first layer, spread a little more sauce. Repeat. Pour remaining sauce over all and cook on Low 8 to 10 hours.

If you start with frozen chicken, increase time to 10 to 12 hours.

This is a low carb adaptation of a high carb, low fat favorite WW meal! Excellent served over spaghetti squash, rice-a-flower (shredded cauliflower, cooked til tender) or your choice of low carb pastas.

Number of Servings: 8
Effort (Easy, Average, Difficult): Easy
Gadget Gal
Posts: 13,584
Registered: September 2004
Location: Mostly in the kitchen!

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