Easy Low Carb Zesty Grilled Chicken Recipe

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This is not really a "recipe" per se, but this is how I always make my barbecued chicken.  People always rave over it want to know "What is in that chicken?!?"  They are always surprised when I tell them it is just a bottle of salad dressing....lol

Needed:
1 bottle of Kraft Zesty Italian Dressing
Assorted Chicken Pieces or Chicken Breasts
1 Pastry Brush (I use a silicone one - see below - it is much easier to clean). 

Directions
(1) Place the chicken breasts and dressing in a large Ziploc bag.
(2) Squeeze out the extra air and close the bag shut.  Place in a large bowl (just to make sure nothing spills) and refrigerate for 5 to 8 hours. I rotate the bag once or twice while it marinates. 
(3) Remove the chicken pieces from the bag, but keep the marinade.  Cook the chicken pieces on an  oiled barbecue grill. Using the brush, rebaste the chicken with the marinade after turning.*  Cook until thoroughly done (an internal temperature of 165 degrees).

*Keep in mind that the marinade has had raw chicken in it, so only use it to rebaste the chicken when it will still have time to heat up sufficiently and kill any possible bacteria.  

The Kraft dressing has 1.5 g. of carbs per tablespoon






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 photo credit: Public Domain Photos via photopin cc

Easy Tender Low Carb BBQ Ribs

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I like ribs where the meat falls off the bone, but is also char grilled a bit.  Pre-boiling your ribs is the easiest way to get that tender meat. Then you can finish them off on the BBQ grill to get that great added flavor.

Ingredients:
Ribs (1 - 2 Slabs)
1 tablespoon garlic powder
1 teaspoon ground black pepper

2 tablespoons salt

1 onion cut into wadges

Your favorite low carb barbecue sauce (optional)

Directions:
(1) Place ribs, seasoning and onion in a large pot with enough water to cover them. Season the water with garlic powder, black pepper and salt.
(2) Bring water to a boil, and cook ribs until tender about 45 minutes to an hour.
(3) Brush ribs with BBQ sauce (if desired) and grill a few minutes per side until browned to your liking.

You can also make tender BBQ chicken this same way


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Copyright 2013 lowcarbcrock  This is an original recipe. 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

 photo credit: NicoleAbalde via photopin cc

Low Carb Crock Pot Chicken Parmesan Soup

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This simple, but hearty soup will warm you right up.  The leftovers freeze nicely if you have extras.

This recipe is very versatile and you can customize the ingredients (amount of chicken, type of veggies) to your liking and what you have on hand.

You can make this in any slow cooker that is 4.5 quarts or larger.

Yield:  Makes 4 extra large bowls.

Ingredients
2 boneless skinless chicken breasts

4 cups chicken broth or chicken stock (or (1) 32 oz. carton)

1 cup water

1/2 teaspoon seasoned salt

1/8 teaspoon pepper

1 medium yellow onion chopped    [adds 8 g. net carbs]
1 cup of zucchini diced     [adds 4 g. net carbs]

fresh or canned mushrooms sliced (amount to your taste) [4 oz. of fresh mushroom is 3g. net carbs]

2 stalks celery, diced     [adds 1.18 g. net carbs]

1/8 cup fresh parsley, chopped     [.25 g. net carbs]

1/2 teaspoon poultry seasoning (I use the Spice Islands blend.  I believe it has sage and thyme in it).

2 diced garlic cloves    [adds 2 g. net carbs]

1 teaspoon of Better Than Boullion beef base     [adds 1 g. carbs]

1/3 cup grated parmesan cheese  (I prefer parmesan reggiano - the good stuff)    [1.34 g. carbs]

1/4 teaspoon of Nutmeg

Place all of the ingredients in your slow cooker except the parmesan and nutmeg (the chicken can be put in whole; no need to cut up). Cover and cook on low for 5 to 6 hours or high for 4 hours.* Remove chicken from the slowcooker; dice and return it to the broth.  Stir in the parmesan and a sprinkle of nutmeg to the soup in the slow cooker just before serving. Stir the cheese in well and it will melt into the soup broth giving it great flavor.  Add additional salt and pepper as needed.

Different slow cookers vary in their cook times.  Once you chicken and veggies are fully cooked and tender, your soup is done.

Tip: I prefer my soup a bit on the salty/flavorful side.  If you taste the finished soup and find it is a bit too salty for you just add extra water.  Do this carefully... you can always add more in, but you can't take it out once its in there :  )

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Copyright 2013 lowcarbcrock.com This is an original recipe. 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

Sugar Free Low Carb Margaritas (Pitcher Recipe)

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A friend stopped me today in the grocery store and asked me how to make my sugar free margaritas.  This is a great easy recipe which I know some of my low-carb friends would enjoy.  I have brought this to parties and it was always a hit.

I prefer the taste of my mix over store bought sugar free margarita mix.  You can alter the ratio of soda and water etc. to your taste. 

Ingredients:
1 tub (OR 4 "to-go" packs) of Crystal Light powdered lemonade drink mix
(2) cans of diet Mountain Dew [This is 24 liquid ounces total if your measuring from a 2 liter].
Juice of 2 limes
Tequila (to taste) I usually use a couple cups of tequila
Water
Ice

Directions:
In a pitcher, mix the Crystal Light, Diet Mountain Dew, lime juice and tequila. 
Add water to the pitcher until about 3/4 full
Fill the rest of the pitcher with ice. 
Stir and taste.

I like to slice the squeezed lime and put it back in the pitcher for garnish and flavor.

This makes a pretty stiff margarita.  You can alter the amount of tequila based on your tastes.  Note that the ice will melt and water it down as it sits in the pitcher.

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Low Carb Crock Pot Ham and "Split Pea" Soup

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Its several weeks after the holidays now and spiral hams are on clearance in many stores.  I usually buy an extra ham for after the holidays.  They have a long shelf life and they make great soup.  Spiral hams are fully cooked and taste great as-is.  I just discard the sugary glaze package that comes with it.  After we have had a few dinners from it - I love to make soup with the leftovers.

Below is a recipe for a mock version of split-pea soup.  This delicious soup replaces the split peas with pureed cauliflower and green beans...... It actually tastes like split pea soup!!   I have served this to non-low carbers.  They all said that if I hadn't told them it was without peas - they would have never known. 

This soup should be made in a 5 quart or larger slow cooker.  It makes about 12 cups of soup.  You can freeze the leftovers in individual portions. I calculated this soup to have approx. 3 grams of net carbs per cup (if you are using ham without any sugary glaze on it).

Ingredients:
(1) 32 ounce container of chicken broth (this is approx. 4 cups)
4 cups of hot tap water
2 chicken bullion cube (I used the Knorr brand - adds approx. 1 gram of carbs)
16 ounces frozen cauliflower
16 ounces frozen green beans
1 1/2 cups of diced celery
2 cloves of minced garlic
1/2 cup of diced onion
carrot (optional - not included in my carb count)
2 cups of diced ham
1 teaspoon of ground rosemary
1 teaspoon of ground thyme
Salt and pepper, to taste (I used a 1 teaspoon of pepper and 1 teaspoon of salt)

Directions:
Put the frozen cauliflower, frozen green beans, chicken broth, water and chicken bullion in your slow cooker and cook on high for at least 3 hours until the veggies are soft.  Puree the soup with an immersion / stick blender until smooth.

Add the diced celery, onion, garlic and ham and continue to cook on high for an additional 4 hours or until the veggies are soft and the flavors have melded together.  Salt and pepper the soup to taste.

*For extra flavor you could saute the celery, onion and garlic before adding it to the soup.  This is not necessary, but just gives it that extra touch if you have the time. 

I like to serve this soup with a little bit of parmesan cheese mixed in. 

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Crock Pot Buffalo Wings (Low Carb)

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You need to first give your wings a quick oven bake; this will keep your sauce from becoming watery. This recipe works with chicken wings or chicken legs

Ingredients:

3 pounds of chicken wings. 

24 ounces of Frank's Red Hot wing sauce
2 tablespoons of butter
1 to 2 teaspoons of Tabasco sauce (optional for extra heat) 

Directions

Place chicken wings in a 375 degree oven for 30 minutes. 

In your slow cooker combine the chicken wing sauce, butter and Tabasco.  
Add chicken wings to the slow cooker, stirring to coat with the sauce.
Cover and cook on low heat in the crock pot for 4-5 hours, or high heat for 2 to 2 1/2 hours.


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Low Carb Crock Pot Beef Stroganoff - EASY

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Makes Approx. 4 servings

This low carb crock pot beef stroganoff is an easy no-precook dish - just throw in the ingredients in your slow cooker and go!!

This dish makes approx. 3 1/2 cups of stroganoff meat.
The entire recipe has approx. 22.82 g. of net carbs.
A full cup of the meat + the sour cream has approximately 6.52 g. of net carbs.

Ingredients:
1 1/2 pounds of beef stew meat
1/2 cup of beef broth (I use Better than Bullion beef paste to make my broth)
1/2 teaspoon of marjoram
1/2 teaspoon of thyme
1/2 teaspoon of nutmeg
1/2 teaspoon of chili powder
(1) 8 ounce container of mushrooms (adds 6 g. net carbs)
1/2 cup chopped white onion (adds 6 g. net carbs)
1 tablespoon of low sodium soy sauce (adds 1 g. carb)
1 tablespoon of cider vinegar
1 teaspoon of garlic powder

Sour Cream - about 1 cup (or less to your taste)  (adds approx. 9.82 g.of carbs)
Salt and Pepper

Directions:

(1) Combine all of the ingredients together (except the sour cream) in your slow cooker and cook until the beef is tender (this is usually 6-8 hours on LOW or 3-4 hours on HIGH).

(2) After cooking, turn off the slow cooker.  You may drain off most of the liquid if you want the stroganoff to be thicker. This is how I prepare it.

(3) Add additional salt and pepper to taste.  I add 3/4 teaspoon of salt and 1/2 teaspoon of pepper.

Serving suggestions:
As is
Over low carb pasta
Over zuchini ribbons (pictured)
Over cauliflower "rice"  http://www.lowcarbcrock.com/2011/11/cauliflower-rice-recipe.html
and always with an extra dollop of sour cream on top

The drained liquid may be reserved to make soup later on if desired. 

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Low Carb Crock Pot Turkey Breast #2 (simple 5 minute recipe)

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Turkey Before Cooking

The first time I made this I went to make my usual slow cooker turkey breast with lots of chopped veggies etc., but I found I didn't have most of the ingredients I usually used.  Pretty much all I had was onion, beef stock and spices, so I just threw it in as is. 

WOW - that made the most amazing moist and tasty turkey breast.  The combo of the beef stock and onion gave the turkey amazing flavor!  Now I use this recipe whenever I need to throw in a quick dinner.  It takes about 5 minutes to put together in the slow cooker.

I make this in my 7 quart slow cooker

Ingredients:

Approx. 5 1/2 lb bone in turkey breast

1 large onion sliced into thick slices

2 small cans of beef broth or one large 32 oz. carton of beef broth (I made my own beef broth using Better Than Bullion beef paste; I prefer that one).

Rosemary, Sage, Thyme, pepper and minced garlic (I used dried minced garlic)
Extra virgin olive oil

Directions:
(1) Add the onion to the bottom of the slow cooker
(2) Rinse the turkey breast inside and out and place in a slow cooker on top of the onion.
(3) Add the Beef Broth
(4) Drizzle your turkey with olive oil
(4) Sprinkle the top of the turkey with rosemary, sage, thyme, thyme and plenty of minced garlic
(5) Cover and cook on high for 1 hour and then low for an additional 5 to 6 hours (depending on the size of the bird). For safety, the inside of the turkey breast should be 165 degrees or higher when done.

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