Low Carb Crock Pot Sausage and Peppers [only 4 ingredients]

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This is another great "dump and go" recipe.  You can get dinner all done and cooking in about 5 to 10 minutes. 

Ingredients:
6-8 Italian Sausages (I used the Publix brand - 2 carbs per link)
1 Jar of Marinara Sauce (I used La Famiglia Del Grosso Sunday Marinana - 3 net carbs for 1/4 cup)
1 sliced green bell pepper*
1 thinly sliced yellow onion*

Directions:
Mix all of the ingredients and cook on low 6 hours.

If you prefer your sausages grilled - after cooking you could throw them on a grill pan or BBQ for a few minutes to crisp them up.

Carbs per Serving: Approx. 5 net carbs for one sausage link + 1/4 cup of sauce.  The onions and peppers add a small amount of additional carbs if used as a topping.

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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 Baked Meatball Recipe (OAMC)

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This spinach-parmesan meatball recipe is a family favorite; for low-carbers and non-low-carbers alike!  To me, it is the perfect food!!  It uses parmesan cheese as the binder instead of breadcrumbs.  Spinach is added to keep the meatballs moist, however, you can't taste the spinach in the meatballs.  This recipe can be doubled for a crowd and any extra meatballs can be frozen for quick healthy meals. 

This recipe makes about 45 meatballs. 
As written, these meatballs only contain a trace amount of carbs and approximately 73 calories each.

I keep leftovers in a freezer bag and use them in many ways including: 
low carb sandwiches
crumbled up in omelets
crumbled up in spaghetti sauce to make easy meat sauce
diced up in soup.

Ingredients:
2 lbs of ground beef (I use organic grass fed beef)
1 pound of ground turkey
10 ounces frozen spinach (thaw and squeeze all the liquid out of it).
1 cup finely grated Parmesan
2 teaspoon salt
1 teaspoons pepper
2 eggs
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons of Italian seasoning
2 teaspoon garlic powder

Before Cooking

Directions:

(1) Preheat the oven to 400 degrees

(2) In a large mixing bowl, combine the ground meat, spinach, cheese, eggs and spices. Using clean hands, mix all the ingredients together well.
(3) Roll meat into ball shape a tad bigger then golf ball size (these shrink upon cooking). Place the meatballs on a cookie sheet lined with a Silicone Baking Sheet (i.e. Silpat). 
(4) Bake the meatballs for 15 minutes.  Remove them from the oven and turn then over.  Place the meatballs back in the oven and cook for an additional 10 minutes or until cooked through.   

If you have leftovers, you can securely freeze them in a freezer bag like this: http://www.christineiscooking.com/2011/07/freezer-burn-saving-your-food-without.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 Crock Pot Buffalo Ranch Chicken (with Frank's Wing Sauce)

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Ingredients:
4 skinless boneless chicken breast halves

1 bottle of Frank's buffalo wing sauce

1  package of Hidden Valley dry ranch salad dressing mix

2 tablespoons butter (optional)*

Place all of the ingredients into your slow cooker and cook on low three and a half hours or until cooked thoroughly. You can serve this as is with sides or over lettuce or on low carb bread.  I made this in my small 2.5 quart slow cooker.

The chicken and butter has zero carbs, a serving of the wing sauce has zero carbs and 1 serving (1/2 teaspoon) of the ranch packet is 1 carb.  If you are concerned about the carbs from the ranch packet - you can omit it and just eat it with prepared ranch dressing.

*If you are on a low carb & lower fat diet - you could omit the butter from this recipe.  I have made and enjoyed it both ways. 

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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