LowCarbCrock.com: October 2011

Saturday, October 29, 2011

Crock Pot Low Carb Turkey Breast and Vegetables

This is an easy and economical way to make turkey in your crock pot.

You house will smell terrific from cooking this all day.

Ingredients:
1 bone-in turkey breast (approx. 6-7 lbs)
1 cup diced carrot (optional)
2 cups of diced celery
2 minced garlic cloves
1/2 cup onion
1/4 cup of chicken broth
1 (1 ounce) envelope dry onion soup mix (or see substitute below)
2 Tablespoons of butter (melted)
Rosemary, Sage and Thyme

Directions:

Before Cooking

(1) Add the diced carrot, celery, garlic, onion and broth to the crock pot and stir.
(2) Rinse the turkey breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker.
(3) Melt your 2 tablespoons of butter and pour it over the turkey
(4) sprinkle the top of the turkey with rosemary, sage and thyme
(5) Cover and cook on high for 1 hour and then Low for an additional 6 to 7 hours (depending on the size of the bird). For safety, the inside of the turkey breast should be 165 degrees or higher when done.

The vegetables can be removed with a slotted spoon and served as a side dish (they are delicious).

The leftovers are perfect for low carb sandwiches, soups and quiches

**Lipton Onion Soup Mix has 16 grams of Carbohydrates per package. You can make a lower carb version as shown here http://www.lowcarbcrock.com/2011/10/low-carb-onion-soup-mix-substitute.html

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Copyright 2013 lowcarbcrock You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Low Carb Lipton Onion Soup Mix Substitute

Lipton Onion Soup Mix has 16 grams of carbohydrates per package. You can make a lower carb version as follows:

Ingredients
3 packs of Herb Ox beef bouillon (or any other beef bouillon powder for 20-24oz of liquid)
2 teaspoons of dried parsley
1 tablespoon of dried onion flakes
1 teaspoon of onion powder
1/2 teaspoon of garlic powder
2 teaspoons of dried celery (OR 1/4 tsp celery seed).

All the ingredients together equate to one pack of onion soup mix.

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Friday, October 28, 2011

Low Carb Chicken Quesdillas (Crock Pot)

Low Carb Made With Mission Carb Balance Tortillas

Serves 4-6

Ingredients:
2 lbs boneless skinless chicken breast (approx. 4 chicken breasts)
2 cups of chicken broth
2 tablespoons low carb taco seasoning (find at http://www.lowcarbcrock.com/2011/10/low-carb-taco-seasoning.html) [Optional].

Low Carb Tortillas (I prefer the Mission Carb Balance brand)

Shredded Cheese

Directions:

(1) Put all the ingredients in your Crock Pot. Give it a stir and and cook on low for 5-6 hours or high for 3-4 hours until thoroughly cooked and tender.
(2) Remove the chicken from the liquid and shred it after it slightly cools. Add in any additional taco seasoning or hot sauce as desired.
(3) Place equal amounts meat and cheese on a low carb tortilla that has been pre-sprayed on the outside with non-stick cooking spray or the oil of your choice.

(4) Bake in a Quesadilla Maker or in an oven or toaster oven at 400 degrees for 10-15 minutes or until it is toasted on the outside and the cheese is melted. Cut the quesadilla into wedges and serve.

Above is the Quesadilla Maker I have had for years and I love it. It is great for a crowd or party. You can put out all the fixins and let your guests decide what to make.

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Low Carb Crock Pot Chicken Taco Recipe

Ingredients:
low carb taco seasoning http://www.lowcarbcrock.com/2011/10/low-carb-taco-seasoning.html

1 1/2 cup chicken broth

1 tablespoon of fresh cilantro

Juice of 1 lime

2 lbs boneless skinless chicken breast (approx. 4 chicken breasts)

Directions:

Put all the ingredients in your Crock Pot. Give it a stir and and cook on low for 4-5 hours or just until fork tender. Do not overcook.

Drain the meat and shred it. Add additional taco seasoning to your taste. Serve the meat with your favorite low carb tortillas and low carb taco fixins (lettuce, cheese, olives, avocado, sour cream).

Tips:

(1) You can double or triple this recipe to serve a crowd.
(2) This meat can be frozen with the juice and used for OAMC (Once A Month Cooking).
(3) This recipe is mild. If you prefer a spicy taco meat, add hot sauce after cooking.

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Low Carb Taco Seasoning

I have not bought taco seasoning in 5 years....and this recipe is the reason why.

Store bought taco seasoning generally contains a lot of sugars and preservative chemicals. Beyond that, in my opinion, this tastes much better.

Ingredients
1 tablespoon chili powder
1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

This makes about 3 tablespoons of Seasoning. For pan frying taco meat, brown the meat and then drain it. Use 3 tablespoons of this mix per pound of meat and 2/3 cup of water. Mix well and let simmer in a pan until water is reduced.

Low Carb Crock Pot Roast

This is a great recipe for a roast or if you are interested in making your own natural luncheon meats.

I like this roast topped with goat cheese and arugula on toasted low carb bread.

I made this in my 6.5 quart slow cooker.

Ingredients
3-4 pound sirloin roast
1 yellow onion, quartered
3 cloves of chopped garlic OR 1/2 teaspoon of garlic powder
1 cup of carrots chopped
1 cup of celery chopped
1 ½ cups dry red wine (this is merely used to flavor the roast, but you could use chicken broth instead).
1/2 tablespoon salt
1/2 tablespoon of pepper

Directions:
Combine all ingredients in a crock pot and cook on high for one hour and them move to low and cook until fork tender. Cook time may vary depending on your slow cooker, but mine usually takes an additional 5-6 hours.

The meat is tasty and a wonderful alternative to lunch meat when served on low carb bread or pitas.

The veggies are used to give flavor to the roast, but can be discarded or eaten afterwards.

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Copyright 2013 lowcarbcrock.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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