Low Carb Crock Pot Fajitas

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This is great as is with sour cream and avocado or on low carb tortillas. 

Serves 6 (or 4 with leftovers)
Approx. 9 grams of net carbs per serving

Ingredients:

Approx. 3 pounds of beef stew or cubed chuck roast

1 medium yellow onion

4 cloves of chopped garlic

2 medium green peppers (I sliced these and then cut them in half)

2 medium red peppers (I sliced these and then cut them in half)

1 small can tomato paste (6 oz)

2 tablespoons of chili powder

1 teaspoon of oregano

1 tablespoon Beef Better Than Bullion paste (or 1 beef bullion cube)

1 tablespoon of olive oil

1 teaspoon of salt
pepper to taste

Directions:

Mix all of the ingredients together in your slow cooker and cook 8 hours on low or until your meat is pull apart tender. Drain the liquid from the meat and veggies. Season with additional salt and pepper if needed. Serve as is or on low carb tortillas with sour cream and avocado.

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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

Carrabba's Chicken Bryan (lower carb version) Copycat Recipe

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I reduced the overall net carb count of this recipe by 18 carbs by substituting roasted red peppers for the sundried tomatoes usually used.  The end result is a dish that looks and tastes very similar to the original, but is about 4.5 lower in carbs per serving.

makes 4 servings  (approx. 6 grams of carbs each)

 Ingredients:

4 boneless skinless chicken breast
olive oil & salt and pepper
1 log of goat cheese

1/4 cup minced onion

1/4 cup of minced fresh garlic
1 stick of salted butter

1/2 cup of Savignon Blanc white wine

1/8 cup of fresh lemon juice
a dash of pepper (approx 1/8th teaspoon)
(4) 1/4 roasted red pepper slices (jarred)

1/8 cup of chopped fresh basil (you can substitute 1/4 tablespoon of dried basil if you don't have fresh)

Directions:

Sauce:

(1) Melt 1/2 stick of the butter over medium-low heat (I use #3). Saute the onion and garlic in the melted butter until soft for approx 5 minutes.

(2) Add the wine and lemon juice, simmer 15 minutes over medium-low heat to reduce.

(3) Add the remaining 1/2 stick of butter. Do this a small amount at a time until it melts and mixes in with the sauce. Stir the sauce very gently when incorporating the butter so it does not "break."
(4) Add the chopped roasted red peppers and basil and heat through until warm.
(5) Remove the sauce to a bowl and let sit.

Chicken:

(1) Brush the chicken on both sides with olive oil and season it with salt and pepper.

(2) Grill the chicken on a barbecue until fully cooked

(3) When the chicken breasts are just about done, top each one with goat cheese. Close the grill top until the cheese warms and softens.
(4) spoon a small amount of the sauce over each piece of chicken and enjoy!

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Leek Soup Diet (Crock Pot Slow Cooker Method)

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I was browsing through "Why French Women Don't Get Fat"; a well known french diet book at a friends house and saw a recipe for cooked leeks and leek broth.  This soup was touted as a miracle diet food & mild diuretic.  The broth is to be drank for a few days after a weight gain.  The leeks are to be eaten separately with a drizzle of olive oil, drizzle of fresh lemon juice and salt and pepper. 

I modified the recipe to make it in the slow cooker.  I have to say I was completely taken by surprise how much I enjoyed eating the leeks.  For such a low cal food they were satisfying and the combo of the lemon juice, olive oil, salt and pepper seasoned them just perfectly that they were fresh and bright tasting!

Ingredients:
6 leaks
Water (approximately 7 cups)
For Dressing: fresh juice from a lemon (to taste), olive oil, salt and pepper

Directions:
Cut off the green top of the leeks and remove the first outer layer of the leek skin.  Place the leeks in a slow cooker and cover with water (approximately 7 cups).  Cook on high for 3 hours.

The broth can be drank alone and the leeks are to be served with a drizzle of olive oil, drizzle of fresh lemon juice and salt and pepper. 

 ½ cup chopped cooked leeks = 2 grams of net carbs and 16 delicious calories


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Crock Pot Low Carb Philly Cheesesteak

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This is a great easy dinner that everyone loves.  The slow cooker is a great tool here in taking inexpensive meat and making it nice and tender. 

This makes approx. (4) 1 and 1/4 cup servings with approx. 5 g. of net carbs per serving. 

Ingredients:
1 1/2 lbs thinly sliced beef round steak
1 large thinly sliced and diced green pepper [adds 3.52 g. net carbs]                              
3/4 cup thinly sliced and diced yellow onion [adds 9 g. net carbs]
(1) 32 oz box of beef broth
8 ounces of sliced fresh mushrooms (I use baby bella) [adds approx 6 g. net carbs]
Zesty Italian Dressing (I like the Kraft Brand)  [1 tablespoon adds 1.5 g. of carbs]
Butter
Provolone cheese or any type of cheese (optional)

Directions:
(1) Add all of the ingredients except the cheese, butter and dressing to your slow cooker. Cover and cook on low 7-8 hours or high 3-4 hours or until thoroughly cooked and tender. 

(2) Drain the meat and veggies. Slice the meat up and saute it with the veggies in a bit of butter and Italian dressing over high heat until slightly browned.   Eat it as is, over lettuce or on toasted low carb bread.  

The picture shows it served in a Mission Carb Control Tortilla which contain 6 g. of net carbs

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Copyright 2013 lowcarbcrock You may repost this recipe and its directions only 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