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Low Carb Dinner Ideas Since there are so many of us who are on one of the low carb diet plans, I thought that I would start a place where we could share menus, recipes and ideas.

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  #11 (permalink)  
Old 10-24-2004, 02:35 PM
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I LOVE beef stew, would have to try this one. Thanks!
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  #12 (permalink)  
Old 10-29-2004, 04:37 AM
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leasmom, I found this site you may want to check out. Go to and you can get your own digital copy of Low-Carb Slow Cooker recipes. Hope it gives you some more ideas!

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  #13 (permalink)  
Old 05-17-2006, 07:31 AM
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OOh, thanks!!!
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  #14 (permalink)  
Old 05-16-2007, 07:28 AM
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Here are some ideas for you:

Creamy Crockpot Macaroni and Cheese

1 8 oz box of Dreamfield pasta (this is low carb and tastes excellent!)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup Hoods Calorie Countdown MIlk (or you can use half cream half water to equal 1 cup)
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 small onion

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter & onion...cook til translucent and add 2 cups of cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs (beaten first), sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. 30 minutes before it is finished sprinkle the rest of the cheese over it and finish cooking.

Crock Pot Chicken Marengo

3 to 4 lb Chicken cut up.
1 c White wine dry
1/2 lb Mushrooms fresh
2 pkg Spaghetti sauce mix
1 can chopped tomatoes

Place chicken parts in crock pot. Combine spaghetti sauce mix with wine; pour over chicken. Cover and cook on low 6-7 hours.
Turn control to high. Add tomatoes and mushrooms. Cover and cook on high 30-40 minutes.


6 whole chicken breast (or 6 halves)
2 eggs
2 tsp salt
1 tsp ground black pepper
1 cup pork rind crumbs
1/2 cup Parmesan Cheese grated
1/2 cup butter or margarine
1 small eggplant, peeled, cut into 3/4-inch slices
1 can (10 1/2oz) low carb pizza sauce
12 slices Mozzarella cheese*
1/4 cup Parmesan cheese to sprinkle on top

Cut whole chicken breasts into halves. In bowl, beat egg, salt, and pepper. Mix pork rind crumbs and Parmesan Cheese into separate bowl for dredging the meat in. Dip chicken into egg then coat with crumbs.*
In large skillet, sauté chicken in butter or margarine. Arrange chicken and eggplant in crock pot with eggplant on bottom. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add Mozzarella cheese 15 minutes before serving. Top with Parmesan cheese.

Crock Pot Italian Chicken

3 to 4 pound boneless chicken breast
1 can chopped tomatoes
2-1/2 cups water
2 tsp. salt
2 tsp. pepper
2 tsp. garlic powder
4 tsp. Oregano
1 pkg frozen collard greens, or your favorite greens

Place collard greens in crock pot and pour in water. Sprinkle all of the dry ingredients onto the chicken breasts and then place the chicken on top of the greens. Pour tomatoes over chicken. Cook on high or 6 to 8 hours. Sprinkle with parmesan just before serving!

Crock Pot Oriental Chicken

4 pounds chicken breast cut up bite size
4 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar Maltitol/or sugar twin brown
2 tablespoons water
2 clove garlic -- minced
1 teaspoon ground ginger
1/4 cup slivered almonds

In a large skillet over medium heat, brown the chicken in oil. Transfer to a slow cooker. Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken.
Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear. Remove chicken to a serving platter; sprinkle with almonds.
Spoon juices over chicken or thicken remaining sauce with gaur gum if desired.

green chile roast
2-l3lb beef or pork roast (I think beef is best)
1 can of rotel tomatoes with green chiles
1-2 can of chopped green chiles
cook all ingredients in crockpot on low for about 8-10 hrs.

Shred meat and serve with low carb tortillas and sour cream

Pork Chops Alfredo

6 pork chops
1 tablespoon butter
Garlic powder
Salt and pepper
8 ounces fresh whole button mushrooms
1 (16 ounce) jar Parmesan alfredo sauce
1/2 cup shredded Parmesan cheese
1/2 teaspoon thyme

Sprinkle the chops on both sides with the garlic powder, salt and pepper.
Melt butter and brown chops on both sides.
Arrange chops in bottom of 9x13 casserole.
Slice the mushrooms and scatter over the chops.
Pour the alfredo sauce into the skillet and stir around to loosen any browned bits.
Add Parmesan cheese to sauce.
Pour sauce over chops.
Sprinkle with thyme.
Cover and bake at 300 degrees for 1 hour.
Let rest for 10 minutes before serving.

These are great in the crock pot too.

Zesty Lemon Pork Stew

2 pounds boneless pork sirloin - cubed
1 tablespoon vegetable oil
1 medium onion - chopped
1 medium turnip - peeled and cubed
6 stalks celery - sliced
3 cups chicken stock
2 teaspoons dried thyme
1 teaspoon grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon salt
1 jar (10 ounce) artichoke hearts - drained
2 cups frozen or fresh green beans
1 tablespoon ThickenThin Not/Starch

In skillet, heat vegetable oil and brown pork on all sides.
Transfer the meat to crockpot.
Combine all the remaining ingredients except the ThickenThin in a large bowl and blend well.
Pour over meat.
Cover and cook on low for 8 to 10 hours, until the vegetables are tender.
Remove a small amount of the broth from crock pot.
Whisk the ThickenThin into broth.
Combine the mixture with the stew and stir well.
Let stand a few minutes allowing broth to thicken.

Chinese style Pepper Steak

2 lbs. steak (any cut, I prefer sirloin)
2 Tblsp. vegetable oil (for browning steak)
1 clove garlic, minced or 1 tsp. garlic powder
1/4 cup soy sauce
1 tsp. sweetener
1 can bean sprouts, drained
1 can diced tomatoes
2 small or 1 large green peppers, sliced in thin strips
1 small onion, sliced

Cut steak in strips. Brown steak in oil if desired put in crock pot. Mix garlic, soy sauce, and sugar; pour over steak. Cook 6 hours on low in crock pot. Turn to high and add sprouts, tomatoes, green peppers, and onion, cook for an additional hour.

Creamy, Cheesy, Italian Chicken Breasts

4 - 6 bonless, skinless chicken breasts (starting with frozen is fine)
1 cup bottled Italian oil/vinegar style dressing
1/2 cup sourcream
1/4 cup grated parmesan (green can stuff is fine)

Put a thin layer of dressing on the bottom of the crockpot. Add the frozen chicken breasts. Pour remaining dressing over chicken. Cook on low 8 hours. Remove chicken from the crockpot. Add sourcream and parmesan to hot dressing/juices, mix well.

The sauce can be spooned over chicken and a hot vegetable, such as broccoli, that has been steamed in the microwave for a quick lowcarb meal.

Crockpot Carnitas

3 lb boneless pork roast (shoulder or butt), cut into bite size strips
1/2 c water
2 minced cloves garlic or 2 tsp. garlic powder
1 cup chopped onion
1 tsp salt
1/2 tsp each: black pepper; cumin; oregano; lemon pepper
1/4 tsp cayenne

Combine ingredients in crockpot. Cook on high 1 hour, then low 8 hours. Remove pork with slotted spoon. Pour liquid into a nonstick skillet and boil down to about 1/2 c. Add pork and saute until browned.

Serve with sourcream and lowcarb tortillas if desired.

><Crockpot Pizza Soup><

1 to 1 1/2 lb Italian Sausage browned and crumbled
1/4 lb sliced pepperoni
1 Bell Pepper
1 med Onion chopped and sauted
2 cans beef broth (I use lo salt broth)1
30 oz. can crushed tomatoes
oregano, basil, garlic powder, black pepper
topping parmesean and shredded mozzarella

All you need to do is saute the onion then brown
the sausage add all ingredients to the crock pot.
I usually cook it on high for three hours then on
low for three hours.
At the end I add some parmesean cheese and stir.
Serve in individual soup bowls and top with a
generous amount of shredded mozzarella.

North Carolina Pork Barbecue

6 pound port butt (I used tenderloin because I got it on sale and I think it's leaner)
2 14 oz. cans diced tomatoes
1 cup vinegar
3 packets Splenda (equivalent to 2 tbls. sugar)
2 heaping teaspoons crushed red pepper
2 Tablespoons salt
4 teaspoons black pepper
1/4 cup Worcetershire sauce

Add everything but pork to the crockpot and stir to combine. Place pork in sauce (I cut the tenderloin into 4 pieces to make sure all got covered by sauce). Cook on low 8 - 10 hours. Pork will fall apart on it's own.
Sponsor of Low Carb Recipe Exchanges by postal mail, for Low Carbers and Diabetics. Ask me for info, if interested!

Low Carb and Lovin it, for diabetes control. Officially off diabetes meds all together for a three month trial to control blood sugars by diet alone. Woot!
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  #15 (permalink)  
Old 05-16-2007, 07:28 AM
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Sopa De Lima

2-3 Cooked Chicken Breasts- cut up in small bite size pieces
3/4 cup lime juice
1 large Carrot diced or cut in half long ways and then slice thin
1large Red Onion cut julian style
2-3 tablespoons veg or olive oil
2 and 1/2 cups chicken stock
1 and 1/2 cups green chili's
1 large fresh tomato diced

start by sautee with oil- get it hot and add the onions, then add the chicken
you'll notice the chicken start to brown and then add the lime juice
let that cook for about 5-10 minutes medium heat then add the tomatos chili's and carrots
add chicken stock last and let cook for 1 hour.

all can be thrown into a crockpot on low overnite
Spinach-Stuffed Cube Steaks ~*~CrockPot~*~
1 1/2 pounds cube steaks -- 4 pieces
1/4 cup pesto sauce
4 teaspoons dehydrated onion flakes
10 ounces frozen chopped spinach -- thawed and well-drained

1 cup boiling water
2 beef bouillon cubes
1 clove garlic -- crushed

Pound steaks thin between layers of plastic wrap.

Spread each steak with 1/4 of pesto, then layer with 1/4 of onion flakes and finally 1/4 of spinach.

(Alternatively, combine pesto, onion and spinach and divide mixture evenly between steaks.)

Roll up and secure with toothpicks.

Dissolve bouillon cubes in water; stir in garlic.

Pour bouillon mixture into crockpot.

Add steak rolls in a single layer.

Cover and cook on LOW for 8 to 10 hours.

Remove toothpicks before serving
Steak with Zucchini, Mushrooms, & Tomato Grapes

2 tbsp olive oil
2 7 oz cans mushrooms, drained
1 tsp black pepper
1 tsp chili powder
1 tsp salt
1/2 tsp rosemary, crumbled between fingers
1 tbsp dried minced onion
2 tbsp red wine
2 lbs round steak, cut into 6 pieces
2 lbs zucchini, cut into 1/4" slices
1 pint grape tomatoes

Grease slow cooker with the olive oil (leave excess in the
pot). Add all ingredients except the beef, zucchini, &
tomatoes to the crock pot & stir to combine well.
Add the beef, zucchini, & tomatoes; toss with the seasoning
mixture. Cover & cook on low for 8 hours. Garnish each
serving with a dollap of sour cream if desired.
2 pounds ground beef
1/3 cup onion, minced, 1 3/4 ounces
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon garlic

Mix all ingredients well with your hands. Shape in small balls (about 1-inch diameter) and place on an ungreased rimmed baking sheet. Bake at 425º for about 10-15 minutes, until meat is cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out. Combine with marinade and simmer in slow cooker about 3-4 hours, stirring occasionally, or simmer on lowest setting on stove about an hour or so.

1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup granulated Splenda or 3/4 teaspoon liquid Splenda
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/4 teaspoon orange extract (optional)
1/4 cup green onions, chopped

Mix all ingredients in a small bowl.

Crock Pot Jumbalaya

1 chopped Bell Pepper
1 chopped Onion
2 Medium Tomatoes Chopped
1 Cup chopped Celery
1 Clove Garlic Crushed (I'll probably use two!)
2 tablespoons minced parsley
2 teaspoons thyme leaves
2 teaspoons oregano
1/8 teaspoon chilli pepper
1/2 teaspoon salt
2 cups beef or chicken broth
4 oz smoked sausage (I use Turkey Sausage)
8 oz chicken breast
1/2 pound cooked shelled shrimp

Combine all ingredients and cook in a slow cooker on low 9-10 hours add shrimp in the last 30 minutes.
Crockpot - Pizza Chicken

8 boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1 chopped onion
2 green bell peppers, cut into 1" pieces
2 c. jarred pizza sauce
1 c. shredded pizza cheese

Sprinkle chicken with salt and pepper.
Place in a 3 - 4 quart crockpot/slow cooker.
Top with the onions and bell pepper.
Pour the pizza sauce over all.
Cover and cook on low for 4 - 5 hours, until chicken
is thoroughly cooked.
Stir well.
Sprinkle with cheese and let stand 5 minutes to melt cheese
French Onion Soup

3 Tbl butter, melted
6 medium onions, sliced in half and then run through the 2 CM processor blade
2 Tbl crushed jarred fresh garlic
1/2 cup dry white wine
2 cups chicken broth
4 cups canned beef broth
1 teaspoon Dijon mustard
dash of worcestershire sauce
8 slices low carb bread, toasted
1 cup grated Guyere cheese (or more)
1/2 cup grated Parmesan (or more)

Add butter, onions and garlic to crock pot in the evening before bed. Stir well, and cook on low for 7-8 hours or on high for 5 hours. If you can or you think about it, stir a couple of times while cooking. They will be very golden brown and carmelized when finished. In the morning while getting ready for work, turn crock pot to high and add the wine and cook with lid off for about an hour. Turn crock pot to low and add everything except the cheeses and the bread. add cooking) cook for 4 - 8 hours on low. Season to taste with salt and pepper.
Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Makes 8 generous servings

Total Cals: 343, Fat: 25 67%, Carbs: 12 12%, Fiber: 2, Net Carbs 10, Protein: 18
Sponsor of Low Carb Recipe Exchanges by postal mail, for Low Carbers and Diabetics. Ask me for info, if interested!

Low Carb and Lovin it, for diabetes control. Officially off diabetes meds all together for a three month trial to control blood sugars by diet alone. Woot!
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  #16 (permalink)  
Old 05-16-2007, 07:32 AM
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Crockpot Artichoke Chicken and Olives

1 ½ pounds boneless, skinless, chicken breast cut into bite size pieces
2 c. sliced mushrooms
15 oz. Can diced tomatoes
7.5 oz. Jar marinated artichoke hearts, drained and rinsed
1 c. chicken broth or 1 tsp. Bouillon and 1 c. water
1 small onion, chopped
½ c. pitted black olives, quartered
1/4 c. white wine
1 Tbsp. Curry powder
3/4 tsp. Dried thyme, crushed
salt and pepper to taste

1 ½ Tbsp. Thick N Thin

Put all ingredients except Thick N Thin into crockpot. Stir. Cook on low heat for 7-8 hours or on high heat 3 ½-4 hours. Thicken with the Thick N Thin before serving.

Fantastic No-Tomato Chili

4 dried chiles, such as New Mexico, Anaheim, Poblano, etc (you want relatively mild)
1.5 cups water
2 - 3 pounds of stew meat
1 - 2 tsp salt (to taste)
1 - 2 tsp black pepper (to taste)
1/2 - 1 medium onion, chopped
1 - 2 tsp cumin (to taste)
3 cloves or chopped garlic
1 cup beef broth

Remove stems and seeds from chiles, discard, and break chiles into large chunks. Place chiles and water into a medium pot, and bring to a boil. Remove from heat and steep for 30 minutes to soften the chiles. Place the chiles and liquid into a blender, and puree until smooth. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins. Add this sauce along with all the other ingredients to a crock pot and cook on low 6 - 8 hours. Adjust seasonings as necessary.

Balsamic Pot Roast

3-1/2 lb pot roast
2T olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 cup beef broth
1t beef bouillon concentrate
1/4 cup balsamic vinegar
1/2t dried rosemary, ground
1 cup canned diced tomatoes
1T Thicken Thin not/Starch thickener

In a big, heavy skillet, sear the beef in the oil until browned all over.

Transfer the beef to your slow cooker. Scatter the onion and garlic around
the beef.

In a bowl, stir together the broth, bouillon, vinegar and rosemary. Pour the
mixture over the beef. Pour the tomatoes on top. Season with pepper. Cover the slow cooker, set it to low, and let it cook for 8 hours.

When the time's up, remove the beef with tongs and place it on a serving
platter. Scoop the onions out with a slotted spoon and pile them around the
roast. Thicken the juice left in the slow cooker with the Thicken Thin not/Starch and serve it with the beef.

Yield: 8 servings, each with 451 calories, 29 g fat, 42 g protein, 5 g carb,
trace dietary fiber.

Hot Crockpot Chicken Salad

2 cups diced cooked chicken
1 1/2 cups diced celery
2 green onion (sliced thin)
1 cup LC croutons
1/2 cup slivered toasted almonds
1 T. grated parmesan cheese
4 T. LC Mayo
1 T lemon juice
1/2 t. salt
1/4 t. curry powder (optional)
2 T. bacon bits (optional)
1/2 to 1 cup shredded chedder cheese

In crock, combine chicken, celery, onions, croutons, almonds, and parmesan cheese.
Toss together to mix.
In a small mixing bowl, combine mayo, lemon juice, salt, and curry powder.
Stir until well blended.
Pour over chicken mixture and stir to coat thoroughly.
Cover and cook on low for 2 to 3 hours.
Sprinkle with bacon bits and cheddar cheese.
Turn to high and cook another 20 minutes or until cheese melts.


3lbs (1.5 kilograms) chicken wing drummettes
1/2 cup SF Imitation Honey (I used WANNABEE Honey)
1/2 cup Splenda ( I used liquid Splenda)
1/2 cup Soy Sauce
2 TBS Oil
2 minced garlic cloves
2 TBS Heintz One carb Ketchup (or any other LC Ketchup)
Season the drummettes with salt and pepper (I browned mine in the skillet)
Place in crock Pot.

In a bowl, stir together the honey, Splenda, soy sauce, oil,garlic,and ketchup.Drizzle over the chicken and stir to coat.Cover the slow cooker, set it on low, and let it cook for 6-8hrs.(less time if you brown them first)

Yield 8 serving, each with 144 calories, 10gm fat,10gm protien,2 gm carb,trace fiber, 2g usable carbs.(Counts do not include the polyos in the imitation honey.)
Sponsor of Low Carb Recipe Exchanges by postal mail, for Low Carbers and Diabetics. Ask me for info, if interested!

Low Carb and Lovin it, for diabetes control. Officially off diabetes meds all together for a three month trial to control blood sugars by diet alone. Woot!
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  #17 (permalink)  
Old 05-16-2007, 07:35 AM
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All-Day-Long Crockpot Beef

-= Ingredients =-
1 1/2 pounds beef roast
= (use any cut of beef roast desired)
1/2 teaspoon freshly-ground black pepper
2 garlic cloves ; minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots ; sliced
2 celery stalks ; diced
1 green bell pepper ; chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

-= Instructions =-
Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.

Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.

Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7 to 9 hours.

This recipe yields 6 servings.

Calories: 277
Protein: 19g
Fat: 18g
Sodium: 477mg
Carbs: 9g
Fiber: 2g
ECC = 7g

Comments: Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.

When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little ThickenThin Not/Starch thickener.

Fireside Beef Stew

Serving Size: 6

-= Ingredients =-
1 -1/2 pounds boneless beef chuck pot roast
1 pound butternut squash ; peeled, seeded, and cut into 1-inch pieces (about
2 -1/2 cups)
2 small onions ; cut into wedges
2 cloves garlic ; minced
1 14-ounce can reduced-sodium beef broth
1 8-ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 tablespoons cold water
1 9-ounce package frozen Italian green beans
thickener of choice

-= Instructions =-
1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl,
combine cold water and thickener. Stir thickener mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened.

Slow-Cooked White Chili With Chicken

Serving Size: 6

-= Ingredients =-
1 pound boneless skinless chicken thighs ; cut into thin strips
1 cup dried great northern beans ; rinsed, sorted *optional* omit to reduce carb count
1 medium onion ; chopped
1 garlic clove ; minced
2 teaspoons dried oregano leaves
1/2 teaspoon salt ; (optional)
1 (10 3/4 ounce) can condensed cream of chicken sou
5 cups water
1 teaspoon cumin
1/4 teaspoon hot pepper sauce
1 (4 1/2 ounce) can old el paso chopped green chili

-= Instructions =-
8 hours 15 minutes 15 mins prep

In 3 1/2 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well.
Cover; cook on low setting for 8 to 10 hours or until beans are tender and chicken is no longer pink.
Just before serving, stir in cumin, hot pepper sauce and chiles. Serve with additional hot sauce if desired.

Serving size 1/2 cup

Southwest Turkey Tenderloin Stew

Serving Size: 6

-= Ingredients =-
1 -1/2 pounds turkey tenderloins ; cut into 3/4-inch pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 can ; Eden Black soybeans, undrained
1 can ; (14-1/2 ounces) chili-style stewed tomatoes, undrained
3/4 cup salsa or picante sauce
1 red bell pepper ; cut into 3/4-inch pieces
1 green bell pepper ; cut into 3/4-inch pieces
3/4 cup chopped red or yellow onion
3 cloves garlic ; minced
Fresh ; cilantro

-= Instructions =-
Slow Cooker Directions
1. Place turkey in slow cooker. Sprinkle with chili powder, cumin and salt; toss to coat.

2. Add beans, tomatoes with juice, salsa, bell peppers, onion and garlic; mix well. Cover; cook on LOW 5 to 6 hours.

3. Adjust seasonings. Ladle into bowls. Garnish with cilantro, if desired.
Sponsor of Low Carb Recipe Exchanges by postal mail, for Low Carbers and Diabetics. Ask me for info, if interested!

Low Carb and Lovin it, for diabetes control. Officially off diabetes meds all together for a three month trial to control blood sugars by diet alone. Woot!
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  #18 (permalink)  
Old 05-16-2007, 07:38 AM
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and even more....

Pseudo Saltimbocca Recipe

serves 6

cooking spray
1/4 cup sun-dried tomatoes, chopped
2 pounds skinless, boneless chicken breasts, trimmed and cut into thirds lengthwise
12 thin slices provolone cheese
1/2 pound sliced prosciutto or good-quality boiled ham
1/4 cup fresh sage leaves
1/2 teaspoon black pepper
1/4 cup heavy cream
1/4 grated Parmesan cheese


Coat the slow cooker crock with cooking spray; set aside.

Slice the cheese in half crosswise, making two stacks. Then cut each stack in half again, making rectangular pieces.

Assemble the roll-ups: On a cutting board or clean counter, lay one prosciutto or ham slice with a short end closest to you. Lay two pieces of cheese atop the prosciutto slice, lined up with the bottom edge of the prosciutto slice. Lay one strip of chicken across the cheese.

Roll up, starting at bottom edge (chicken may stick out the ends of the roll-up). Place roll-up in the slow cooker crock and repeat until all prosciutto, cheese, and chicken is used, making layers of roll-ups in the crock as you go. Tuck the sage leaves around and between the roll-ups. Sprinkle roll-ups with pepper.

Cover and cook on LOW for 4 hours. When done cooking, use tongs to remove the roll-ups to a platter. Turn slow cooker to high. Stir cream and Parmesan into the juices in the crock; cover and cook about 10 minutes.

Return roll-ups to the slow cooker crock to coat them with the sauce, and serve.

approximate nutritional content Calories: 459, Protein: 59g, Net Carbs: 3g

Crockpot Kalua Pork

1 bone-in or boneless pork shoulder or butt or fresh ham - whatever will fit in your crockpot
2 tablespoons Hawaiian red sea salt (yes, it's important, and you can get it at Trader Joe's, or online)
2 tablespoons hickory-type liquid smoke

Poke the pork all over with a carving fork. Rub first side with salt, then liquid smoke; turn over and rub the other side.

Place in crockpot and cook on Low at LEAST 12 hours or til the pork shreds easily. Reserve some of the liquid that will have accumulated - pour off the rest - shred the pork and add back to the crockpot with enough liquid to moisten.

This is moist and tender and really tasty and VERY easy!

Don't use too lean a cut of pork - the fat cooking into the meat over the long crockpot time is what makes it tender and tasty.

May top with some Chipotle Tabasco sauce or LC BBQ sauce

Crocked Cherry Chops

6 (24 oz) center-cut, lean pork chops
1 cup light cherry pie filling
2 tsp fresh lemon juice
1/2 tsp instant chicken bouillon
1/8 tsp ground mace

Coat a non-stick frying pan with cooking spray. Remove any visible fat from the chops and brown over med-high heat. Season lightly to taste with salt & pepper.

In crock pot, stir together cherry pie filling, lemon juice, bouillon and mace. Place browned chops on top of cherry mixture. Cover and cook on low, 4 to 5 hours. Place chops on serving platter.

To serve, pour a small amount of cherry sauce over chops

Cola Chicken

4 boneless, skinless chicken breasts
1 cup catsup (There is a recipe for lowcarb catsup on the newbie site under must have recipes if you would like to try that)
12 oz. can diet cola (best if you use diet rite!)

Put chicken in nonstick skillet. I usually brown my chicken a little first before pouring the catsup and diet cola over the top. . Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue cooking until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce.
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  #19 (permalink)  
Old 08-02-2015, 06:41 AM
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Anyone still low carbbing?
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  #20 (permalink)  
Old 08-02-2015, 12:59 PM
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Join Date: Apr 2004
Location: Egg Harbor City, NJ
Posts: 10,054
Good afternoon all!

Some days I do better than others. Summer is easier in that I do a lot of tomato/onion/cuke salads (lunch and dinners). I could live off them.

I bought 2 of George Stella's cookbooks and have been very disappointed in that he uses so many substitutes (far too much Splenda for example), it is similar in my mind to "chemical cooking".

But I have a set of three cookbooks by Marlene Koch, "Eat What You Love", "Eat More of What You Love", and "Eat What You Love Everyday". They give you all the numbers - number of carbs, number of calories, points if you are on weight watchers, etc. All the recipes are truly awesome, use real foods, and are not portion limited.

I have swapped out white potatoes for sweet potatoes, white rice for brown rice, and have disliked white bread since I was a kid. I do low carb pasta, and try to limit that also. Because those foods make my blood sugar rise, out of proportion most of the time. And baked sweet potato fries are the bomb!!

I have just taken to eating a salad, the meat and a veggie - usually steamed. You really do stop feeling deprived after while. Especially if you work your way down - start with 1/2 portions of the carbs you love, and add in more non-carb foods (extra veggies), etc. Then stop ordering the fries (or cheese fries) all together, and just eat one or two from someone else's plate. (People will offer, you don't have to ask). Then when you have lost the taste for them, it won't matter and you won't want them anymore.

One of my favorite recipes is for stuff zucchini boats.

Preheat oven to 400*


2 medium zucchini

1 8oz. pack of low-fat cream cheese
1 8oz container of low-fat sour cream
8 oz. shredded cheddar cheese (I only like mild, but sharp would give a little more bite)
2 chopped seeded jalapeno peppers (I only like the mild chilies, so I put in a 4 oz. can of mild chilies instead)

Panko bread crumbs
Canola Oil

Cut the zucchini length-wise and using a melon-baller, remove the seeds, but leave the ends intact so the filling doesn't ooze out. Microwave them on high for 1 minute. Using a paper towel, blot out any moisture that was expelled. Set aside.

Mix the cream cheese, sour cream, cheddar cheese and jalapenos.

Stuff the mixture into the zucchini boats.

In a small bowl, combine the panko crumbs and oil. Lay this over the top.

Bake for 25 minutes or until the bread crumbs brown.

This is absolutely fantastic.

One is only 68 calories.

I have made the jalapeno stuffing and put in into white potatoes for family who don't eat zucchini, and they like it just fine.

You use low fat rather than no fat because it cooks better. Use no fat cream cheese and sour cream in situations where you won't heat them.

Have a great evening all!! Norma
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