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Post by SkinnyCrockPot on Oct 20, 2011 3:02:48 GMT -5
Turkey Breast *Disclaimer: Skinny Crock Pot has not verified that this is gluten free. Use your good judgement.
Originally posted by Chonda Barcena Tapley
1 bone in turkey breast 1/2tsp olive oil pepper, salt, garlic salt to taste **orange or lemon slices optional
Take any giblets etc bag out of turkey (if it comes with it). Rub with olive oil and apply seasonings as a rub all over turkey.
If you want to try something different place two slices of orange in the neck cavity and place the rest of the orange slices in the crock pot.
Cook on low for 8 hours. No need to add any liquid. If you like the skin to be crispy place on a cookie sheet and put in the oven for 30 mins at 350 degrees.
Delicious and moist!
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Post by SkinnyCrockPot on Oct 20, 2011 3:02:08 GMT -5
Creamsicle Tapioca Pudding
Originally posted by Michelle Kane
soy-free gluten-free serves 6 (It’s about 80 calories a serving!)
1/2 cup (76 g) small pearl tapioca 4 cups (960 ml) Light Coconut Milk* 2 teaspoons orange extract 1 teaspoon vanilla extract Sweeten to taste with agave, honey or stevia*
Place all the ingredients into a 3 to 4 quart slow cooker. (Double the recipe if you have a larger one.)
Cook on low for 3 1/2 to 4 1/2 hours or on high for about 2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Taste and add extra sweetener if you feel that you need it.
The pudding will not set up all the way in the slow cooker (and will look like it may never set up). But it will set up perfectly after a few hours in the refrigerator. I like to portion mine out so I can just grab some from the fridge when I want it!
* You can substitute any nondairy milk if the coconut milk. You will just need to adjust the sweetness using your favorite sweetener. You can add the sweetener at the beginning of cooking or stir it in after, so almost every sweetener works in this. If you use plain nondairy milk you may also need to increase the vanilla or decrease the orange extract.
I got this recipe from Fat Free Vegan Recipes! Tastes amazing!!!!! Enjoy!!!
*Note - Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 3:01:10 GMT -5
Crock Pot Chicken Spaghetti Originally posted by Stephanie Phillips Fajardo 1-1/2 lb. boneless skinless chicken tenders 1 (15 oz.)can No Salt Added Tomato Sauce 6 peeled and seeded, diced tomatoes 1 Tbsp dried basil 1 tsp dried oregano 2 tsp minced garlic Put all ingredients in the the pot. Cook low 6 hours. Use 2 forks to shred the chicken and mix the ingredients. I made the pasta separate this time. My 5 year old wanted rice instead of spaghetti. We may try that next time Source: Modified from a Sparkpeople.com recipe
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Post by SkinnyCrockPot on Oct 20, 2011 2:59:58 GMT -5
Turkey Crock Pot Lasagna
Originally posted by Kristin Sanders Dyson
- 8 whole wheat lasagna noodles, uncooked. - 1-2 lb extra lean ground turkey (I use 2 but I have a big crock pot and like it meaty!) - 1 tsp Italian seasoning - 28oz jar low fat/low sugar spaghetti sauce - 1/3 cup water - 4oz can sliced mushrooms (rinsed and drained) - 15oz fat free ricotta cheese - 2 cups shredded skim milk mozzarella cheese
Directions
1) Spray inside of cock pot with no-calorie cooking spray. 2) Cover bottom of crock pot using 4 noodles (break to fit) 3) Brown ground turkey in pan. Drain. Stir in Italian seasoning. Spread half of it over noodles in crock pot. 4) Stir the water in with the sauce. 5) Layer 1/2 of sauce, 1/2 of mushrooms, 1/2 of ricotta and 1/2 of mozza over beef. Repeat layers. 5) Cover and cook on low for 5 hours.
*Make with turkey breast & saute mushrooms and a few onions in red wine
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Post by SkinnyCrockPot on Oct 20, 2011 2:59:28 GMT -5
Slow Cooker Lasagna
Originally posted by Susan Pybas
1 lb. lean ground turkey meat* 1 lg onion, chopped 2+ cloves of garlic, minced 1 - 29 oz can tomato sauce 1/2 Cup red wine 1/2 Cup of water 1 6 oz can tomato paste 1 tsp salt and pepper to taste 1 8 oz pkg whole wheat lasagna noodles, dry 4 c shredded low-fat mozzarella cheese 1 1/2 c (12 oz) small curd low-fat ricotta 1/2 c grated low-fat Parmesan cheese Oregano and basil to taste
In a skillet, cook turkey, onion and garlic over medium heat until meat is no longer pink. Drain.
Add tomato sauce, water, wine, tomato paste, salt, pepper, basil, and oregano and mix well.
Spread 1/4 of the sauce in an ungreased slow cooker. Arrange 1/3 of the noodles over the sauce. Break the noodles if necessary.
Combine the cheeses, spoon 1/3 of the mixture over the noodles. Repeat layers twice. Top with remaining sauce.
Cover and cook on low for 3-4 hours or until pasta is tender about three hours.
*Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 2:57:01 GMT -5
Coconut Thai Shrimp & Rice
Originally posted by Penny Fisher Burnworth
2 (10 oz.) cans chicken broth 1 cup water 1 tsp. coriander 1/2 tsp. cumin 1 tsp salt 1/2 tsp cayenne pepper zest and juice of 2 limes (1/3 cup of juice) 7 cloves minced garlic 1 TBLSP. minced fresh ginger 1 medium onion chopped 1 red bell pepper chopped 1 carrott peeled and shredded 1/4 cup flaked coconut 1/2 cup golden raisins 2 cups converted rice 1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen) 2 oz. fresh snow peas cut into strips toasted cocoanut for garnish (optional)
In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice.
Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water.
When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.
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Post by SkinnyCrockPot on Oct 20, 2011 2:56:21 GMT -5
Shrimp and Okra Gumbo Originally posted by Katrina Adams-Burnside Serves 6 LARGE servings 2 tablespoons olive oil, divided 3.5 tablespoons whole wheat pastry flour 1.5 cups chicken broth 1 .5 cup onion, chopped small 1.5 cup chopped green bell pepper 1 cup diced celery, chopped small 1/2 teaspoon dried thyme, divided 5 garlic cloves, minced 1 pound okra pods, sliced 3/4 teaspoon ground red pepper 3/4 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 1/2 teaspoon ground allspice 28oz diced tomatoes, drained 28 oz peeled and deveined large shrimp 1/4 cup Worcestershire sauce (no added sugar) 1/4 tsp sage 1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk. Add broth; stir with a whisk until thick. Pour into a bowl; set aside. 2. Wipe pan clean with paper towels. Heat remaining 1 tablespoon oil in pan over medium heat. Add onions, bell peppers, and celery; cook 5 minutes, stirring occasionally. (This step is optional. My family and I like a little crunch to our veggies, so I never saute them before putting them into the crock pot.) 3. Add the sauteed veggies along with the remaining ingredients EXCEPT the shrimp. Add shrimp to the crock pot during the last hour of cooking. 4. Before serving add 1/4 tsp ground thyme, 1/4 tsp sage, and 1/4 cup Worcestershire sauce (no sugar added). Serve over brown rice. Cook on Low for 6 hours but add the shrimp during the last hour of cooking. Original recipe: blackgirlsguidetoweightloss.com/recipes/shrimp-and-okra-gumbo/#comment-220498This is the info for 6 LARGE servings but this dish could easily serve 8 with smaller portions Calories: 203 Fat: 6g Carbs: 21g Protein: 22g
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Post by SkinnyCrockPot on Oct 20, 2011 2:55:31 GMT -5
Slow Cooker Salmon
Originally posted by Dana Bolton
1 small bag baby spinach leaves 1-2 lbs salmon filets 1 lemon, sliced Dill to taste Salt and pepper to taste ¼ cup chicken broth.
Fill slow cooker with spinach leaves. Top with salmon filets and sprinkle with salt, pepper, and dill to taste. Top with lemon slices and pour chicken broth over the top. Cover and cook on low for 2 hours. Salmon should flake and be fully cooked.
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Post by SkinnyCrockPot on Oct 20, 2011 2:54:27 GMT -5
Fruit Salsa
Originally posted by Michelle Kane
Makes 4 cups, or 16 servings Prep Time: 30-45 minutes Cooking Time: 2 hours Ideal slow-cooker size: 2- or 3-qt.
Ingredients: 11-oz. can mandarin oranges, no sugar added 8½-oz. can unsweetened sliced peaches (or fresh peaches peeled and sliced), undrained 8-oz. can unsweetened pineapple tidbits, undrained 1 medium-sized onion, chopped half a medium-sized green bell pepper, chopped half a medium-sized red bell pepper, chopped half a medium-sized yellow bell pepper, chopped 3 garlic cloves, minced 3 Tbsp. cornstarch 4 tsp. vinegar
1. Combine all ingredients in slow cooker. 2. Cover. Cook on high 2 hours, stirring occasionally. 3. Chill 4. Serve with baked tortilla chips ..I prefer Guiltless Gourmet –Organic Baked Yellow Corn Tortilla Chips YUMMO!!
Per Serving: 35 calories (0 calories from fat), 0 total fat (0g saturated, 0g trans), 0mg cholesterol, 5mg sodium, 8g total carbohydrate (0.5g fiber, 6g sugar), 0g protein, 10%DV vitamin A, 20%DV vitamin C, 0%DV calcium, 2%DV iron
Possible replacements for cornstarch: tapioca starch or flour or Arrowroot powder.
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Post by SkinnyCrockPot on Oct 20, 2011 2:53:48 GMT -5
Spiced Apples
Originally posted by Karen Montgomery Walker
6 medium apples cored & halved (I prefer ROME apples) 1 TBSP Cinnamon 1 tsp Nutmeg or all spice Agave Nectar or Honey 1/4 cup (more or less to suit your level of sweetness) 1/4 cup water
Halve the apples then remove cores. I prefer to leave the peeling on the fruit. Place in crock pot. Mix dry spices with a fork then gradually stir in water & Agave Nectar or Honey then mix well. Pour over the apples. Cover with lid. Cook about 4 hours on low.
*Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 2:51:44 GMT -5
Moma's All Purpose Low Carb Shredded Beef Posted by Stephenie W Reed This is my favorite thing to make, hands down. 1 any cut of beef Roast 2-3lbs 1 -2 Can's of Rotels (You can sub 3 tomatoes + 2 green chili's diced) Throw it in the Crock Pot set to High and 3-4 hours later, the meat will shred easily. Shred in the crock pot let simmer for an additional 1/2 hour. Then you can put this on anything, I like to put it on tortillas, add it to soup, or just eat it. The Tomatoes tenderize the beef to perfection. You can also sub the beef with Pork or chicken.
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Post by SkinnyCrockPot on Oct 20, 2011 2:50:49 GMT -5
Skinny Crock Pot does not verify that the recipes listed here are low carb.
We have posted them in this category simply because the person who originally posted the recipe categorized it as low carb.
If you have any concerns, please enter the recipe into a recipe calculator to be sure.
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Post by SkinnyCrockPot on Oct 20, 2011 2:47:42 GMT -5
Italian Garden Meatloaf (low carb)
Originally posted by Ginger Carroll Morris
2 lbs. lean ground Beef 1 cup carrots-chopped fine 1 entire celery heart-chopped fine 1 medium onion-chopped fine 1 pint of mushrooms-chopped fine 1 jar of organic spaghetti sauce-halved-or make your own 3 cloves garlic-pressed Salt to taste-I used about 1 1/2 teaspoons of sea salt A handful of fresh basil-chopped 1 cup of shredded mozzarella cheese 3-4 slices of aged provolone cheese (or just use more mozzarella) 2 eggs-whisked
Mix all ingredients together leaving half of spaghetti sauce and the provolone for an hour or so before serving. Cook in crock pot on low for 6 hours or so. In the last hour or so top with last half of spaghetti sauce and place provolone slices on top and let melt. Is NOT a dry meatloaf and makes lots of juice or sauce. After cooking if stored in fridge the fat will rise to the top and be removed then reheated for a more low fat method. It is considered low carb due to not having any binder like breadcrumbs, just the eggs. Great served with green salad. Very good! Even my picky 2 year old and 8 year old love it!
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Post by SkinnyCrockPot on Oct 20, 2011 2:46:42 GMT -5
Taco Seasoning
Originally posted by Erin Schell Rismiller
2 tablespoons chili powder 5 teaspoons paprika 4 1/2 teaspoons ground cumin 3 teaspoons onion powder 1 teaspoons salt 2 1/2 teaspoons garlic powder 1/8 teaspoon cayenne pepper
Mix everything in a resealable bowl to have on hand when you need taco seasoning.
8 tsp. of the above mix= 1 taco packet I use this with the chicken recipe and it was great. You can use this mix with 1 lb. ground beef for reg. tacos. Add a little water though, about 1/4 c.
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Post by SkinnyCrockPot on Oct 20, 2011 2:45:45 GMT -5
Taco Seasoning Originally posted by Denise Fowler Panter I've seen a lot of comments about not using the taco seasoning packets in recipes. I've had/used this simple recipe for taco seasoning for years and use it as a replacement for the packet of taco seasoning in all my recipes. Hope it's helpful! Taco Seasoning** 10 (1 teaspoon) Servings Ingredients: 4 teaspoons chili powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons sea salt 1 teaspoon finely ground black pepper Directions: 1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. **Note: This does not contain a thickening agent!
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