more low carb slow cooker recipes

200 low-carb slow cooker recipes by Dana Carpender
I love this book. I haven't found a recipe from it that I have tried that hasn't turned out wonderful. Most are super easy and make the average post weight loss surgery patient several servings. My husband usually has several servings to take for lunch and we will eat dinner twice off of a single recipe. I hope if you like these recipes, you will check out my link to purchase the book (on the side bar) from Amazon. I want to buy copies for Christmas gifts this year, I love it that much. This is my second post of recipes from this book. Be sure to click on the search term, "low carb" listed at the start of this post to bring up the other post from this cookbook, if you haven't already seen it. Happy cooking!
buy yours here!
http://astore.amazon.com/luvsexsraving-20/detail/1592330762

maple-pumpkin custard
15 oz canned pumpkin
1 cup carb count down dairy beverage
1/2 cup heavy cream
1/3 cup sugar free pancake syrup
1/3 cup splenda
1/2 tsp maple flavoring
3 eggs 1 pinch salt
1 tbs pumpkin pie spice
1/3 cup chopped pecans
1 1/2 tsp butter
sugar free/fat free whipped topping
in a mixing bowl, whisk together the pumpkin, carb countdown, cream, pancake syrup, splenda, maple flavoring, eggs, salt, and pumpkin pie spice.
Spray a 6 cup glass casserole dish with nonstick cooking spray. Pour the custard mixture into it. Place it in your slow cooker. Now carefully fill the space around the casserole with water, up to 1" from the rim. Cover the slow cooker, set it to low, and let it cook for 3 or 4 hours.
Remove the lid, turn off the slow cooker, and let it cool till you can remove the casserole dish without scalding your fingers. Chill the custard for several hours. Before serving, put the pecans and butter in a heavy skillet over medium heat and stir them for 5 minutes or so. Set aside. Also have the whipped topping made and standing by. Serve the custard with a dollop of whipped topping and 1 tbs of toasted pecans.
6 servings at 341 calories, 31 grms fat, 7 gms protein, 10 grms carbs, 3 grms fiber

Albondigas en Salsa Chipotle
1/2 medium onio, chopped
1 tsp oil
1 tsp cumin
1 tsp ground coriander
3 cloves garlic, crushed
1 tsp dried oregano
1 tsp dried thyme
14 1/2 oz canned tomatoes with green chiles, drained
1 cup chicken broth
1/2 tsp chicken bouillon concentrate
1 chipotle chile canned in adobo sauce, or more to taste
1 lb ground round
1 lb ground turkey
1 egg
1 tsp pepper
1/2 tsp ground allspice
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp dried oregano
2 tsps salt
1/2 medium onion, finely chopped
3 cloves garlic crushed
2 tbs olive oil
In a big heavy skillet, saute 1/2 onion in the 1 tbs oil over medium-high heat until translucent. Add the 1 tsp ground cumin, 1 tsp coriander, 3 cloves garlic, 1 tsp oregano, and 1 tsp thyme and saute for another minute or two. Transfer the mixture to your blender or food processor. Add the tomatoes, broth, bouillon, and chipotle. Blend until smooth and pour into your slow cooker. Cover the slow cooker, set it to low, and start it cooking as you make the meatballs. Place the beef, turkey, egg, pepper, allspice, 1/2 tsp cumin, 1/2 tsp coriander, 1 tsp oregano, salt, 1/2 onion, and 3 cloves garlic into a big bowl and use clean hands to smoosh it all together. Form it into meatballs. In the skillet, heat 2 tbs oil over medium-high heat and brown the meatballs on all sides. Transfer the meatballs to the slow cooker, re-cover, and let the whole thing cook for 3 or 4 hours. Scoop the meatballs out with a slotted spoon and put them in a serving bowl.
8 servings at 297 calories, 20 grms fat, 23 grms protein, 5 grms carbohydrates, 1grms fiber

Hot Asian Ribs
3 1/2 lbs country-style pork ribs
4 scallions, sliced
1/4 cup soy sauce
1/3 cup splenda
1 tsp blackstrap molasses
2 tbs white wine vinegar
2 tsps toasted sesame oil
2 tsps lemon juice
1/2 tsp hot sauce
1 clove garlic
1/2 tsp ground ginger
1/2 tsp chili powder
1/4 tsp red pepper flakes
6 tsps Hoisin sauce
put the ribs in your slow cooker. In a bowl, mix together the scallions, soy sauce, splenda, molasses, vinegar, sesame oil, lemon juice, hot sauce, garlic, ginger, chili powder, red pepper flakes, and Hoisin Sauce. Pour the sauce over the ribs. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours. 6 servings at 469 calories, 35 grms fat, 32 grms protein, 4 grms carbohydrates, 1 grm fiber

Stuffed Pepper
6 large green peppers
1 1/2 lbs bulk Italian sausage
1/2 head cauliflower
2 cups no sugar added spaghetti sauce
2/3 cups crubled feta cheese
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 cup chopped fresh parsley
2 tbs chopped black olives
1 clove garlic crushed
1/2 tsp salt
1 tsp Italian seasoning
1/2 tsp red pepper flakes
Cut the tops off the peppers. Remove the usable pepper wall from the stems and chopp it, discarding the stems and seeds. Reserve the pepper shells. In a big skillet, brown and crumble the sausage till done. Drain the fat. Run the cauliflower through the shredding blade of a food processor. Place the resulting Cauli-rice in a big mixing bowl. Put 1 cup of the spaghetti sauce in the slow cooker. Add the rest to te Cauli-rice. Add the cheese, onion, tomato, parsley, olives, garlic, salt, Italian seasoning, red pepper, cooked sausage, and the chopped bit of green pepper to the Cauli-rice. Combine well. Divide the mixture between the bepper shells. Put the stuffed peppers in the slow cooker. Cover the slow cooker, set it to low, and let it cook for 4 to 5 hours.
6 servings at 592 calories, 51 grms fat, 18 grms protein, 18 grms carbs, 5 grms fiber

Hosin Sauce
4 tbs soy sauce
2 tbs natural peanut butter
2 tbs Splenda
2 tsps white vinegar
1 clove garlic
2 tsps dark sesame oil
1/8 tsp five-spice powder
just assemble everything in your blender and blend until it's smooth. Store it in a tightly lidded jar in the fridge.
6 servings of about 1 tbs each at 52 calories, 4 gms fat, 2 gms protein, 2 grms carbs

Peaches with butterscotch sauce
1 lb frozen, unsweetened, sliced peaches
2 tsps lemon juice
1/3 cup splenda
2 tbs sugar-free imitation honey
1/2 tsp blackstrap molasses
2 tbs heavy cream
1/4 tsp cinnamon
2 tbs butter, melted
place the peaches in your slow cooker. (I didn't even bother to thaw mine) In a bowl, stir together the lemon juice, Splenda, honey, molasses, cream, cinnamon, and butter. Pour the mixtureover the peaches. Cover the slow cooker, set it to low, and let it cook for 6 hours.
6 servings at 86 calories, 6 gms fat, 1 grm protein, 9 grms carbs, 2 grms fiber

Maria's Eggs Florentine
2 cups shredded cheddar cheese, divided
10 oz frozen chopped spinach, thawed and drained
8 oz canned mushrooms, drained
1/4 cup chopped onion
6 eggs, beaten
1 cup heavy cream
1 tsp black pepper
1/2 tsp Italian seasoning
1/2 tsp garlic powder
Spray your slow cooker with nonstick cooking spray. Spread 1 cup of hte cheese on the bottom of hte slow cooker. Layer the spinach, mushrooms, and onion. In a bowl, combine the egg, cream, pepper, Italian seasoning, and garlic powder. Pour the mixture into the slow cooker. Top with the remaining 1 cup cheese. Cover the slow cooker, set it to high, and let it cook for 2 hours, or until center is set.
4 servings at 568 calories, 48 grms fat, 27 grms protein, 10 grms carbs, and 4 grms fiber

Avocado Aioli
2 ripe Avacados
1/4 cup mayonnaise
1 tbs lime juice
1-2 cloves garlic, crushed
1/4 tsp salt
scoop the avacado flesh into a blender or food processor. Add the mayonnaise, lime juice, garlic, and salt and process until smooth.
8 servings at 127 calories, 13 gms fat, 1 grm protein, 3 grms carbs

Chuck with Avocado Aioli
3 lbs boneless beef chuck roast
1 tbs olive oil
1 medium onion, finely chopped
1/2 cup water
1 tsp beef bouillon concentrate
3 tbs Worcestershire sauce
1 tsp dried oregano
1 clove garlic, crushed
avacado aioli
season beef with salt and pepper. In a big skillet, sear the beef all over in the oil. Transfer the beef to your slow cooker. Add the onion. In a bowl, combine the water and bouillon. Pour it over the beef. Add the Worcestershire sauce, oregano, and garlic. Cover the slow cooker, set it to low, and let it cook for 8 hours. serve with Avacado Aioli.
8 servings at 381 calories, 28 grms of fat, 27 grms of protein, 3 grms carbs

Cauliflower, Cheese, and Spinach soup
6 cups cauliflower florets, cut into 1/2" pieces
1 quart chicken broth
1/2 cup minced red onion
5 oz bagged baby spinach leaves, pre-washed
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp pepper
4 cloves garlic, crushed
3 cups shredded smoked Gouda Cheese
1 cup Carb Countdown dairy beverage
In your slow cooker, combine the cauliflower, broth, onion, spinach, cayenne, salt, pepper, and garlic. Cover the slow cooker, set it to low, and let it cook for 6 hours or until the cauliflow is tender/ When the time is up, stir in the Gouda, a little at a time, and then the Carb Countdown. Re-cover the slow cooker and cook for another 15 minutes or until the cheese has thoroughly melted.
8 servings at 214 calories, 14 grms fat, 17 grms protein, 7 grms carbs, 2 grms fiber

Citrus Spice Chicken
1/3 cup lemon juice
2 tbs splenda
1/2 tsp orange extract
1/2 cup no sugar ketchup
2 tbs sugar free marmalade
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp ground cloves
1/4 tsp cayenne
3 lbs skinless chicken thighs
In a bowl, stir together the lemon juice, splenda, orange extract, ketchup, marmalade, cinnamon, allspice, cloves, and cayenne. Put the chicken in your slow cooker and pour the sauce over it. Cover the slow cooker, set it to low, and let it cook for 6 hours.
5 servings at 191 calories, 6 gms fat, 31 grms protein, 2 grms carbs

Dana's snack mix, slow cooker style
4 tbs butter, melted
3 tbs Worcestershire sauce
1 1/2 tsps garlic powder
2 1/2 tsps seasoned salt
2 tsps onion powder
2 cups raw pumpkin seeds, shelled
1 cup raw sun flower seeds, shelled
1 cup raw almonds
1 cup raw pecans
1 cup raw walnut pieces
1 cup raw cashews
1 cup dry roasted peanuts
If you have got a little time, you can just put the butter in the low cooker, turn it to low, and wait for it to melt. Otherwise, melt it on the stove or in the microwave, and then transfer it to the slow cooker. Add the Worcestershire sauce, garlic powder, seasoned salt, and onion powder. Stir it all together. Add the nuts and seeds. Stir well, until all the nuts are evenly coated. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours, stirring once or twice if you are around. Uncover the pot, stir the nuts and seeds p, and cook for another 45 to 60 minutes to dry the nuts and seeds. Let them cool before storing them in an airtight container. 24 servings of 1/3 cup, each with 279 calories, 25 grms fat, 9 grms protein, 9 grms carbs, 3 grms fiber

Glazed chicken Wings
3 lbs chicken wings
1/2 cup sugar free imitation honey
1/2 cup splenda
1/2 cup soy sauce
2 tbs oil
2 cloves garlic
2 tbs low carb or sugar free ketchup
Cut the chicken wings into drummettes. Season them with the salt and pepper and put them in your slow cooker. In a bowl, stir together the honey, splenda, soy sauce, oil, garlic, and ketchup. Drizzle the mixture over the wings and stir to coat. Cover the slow cooker, set it to low, and let cook for 6 to 8 hours.
8 servings at 144 calories, 10 grms fat, 10 grms protein, 2 grms carbs

Southwestern Barbecue
1/2 cup tomato sauce
1 tbs splenda
1 1/2 tbs canned, sliced jalapenos
2 tbs lime juice
1/8 tsp blackstrap molasses
1 tsp ground cumin
1/4 tsp red pepper flakes
4 lbs skinless chicken thighs
Combine everything except the chicken in your slow cooker and stir well. Place the chicken in the sauce, meaty side down. Cover the slow cooker, set it to low, and let it cook fo 6 hours.
6 servings at 215 calories, 7 grms fat, 34 grms protein, 2 grms carbs

Ribs N Kraut
2 lbs country style pork ribs
1 medium Granny smith apple, diced
1/2 medium onion, sliced
16 oz sauerkraut, rinsed and drained
3 tbs splenda
1/2 tsp blackstrap molasses
1 tsp caraway seeds
1/4 cup dry white wine
Put the ribs, apple, and onion in your slow cooker. Cover with the sauerkraut. In a bowl, stir together the splenda, molasses, caraway seeds, and wine. Pour the mixture over the sauerkraut and ribs. Cover the slow cooker, set itto low, and let it cook for 8 hours.
6 servings at 286 calories, 19 grms fat, 18 grms protein, 7 grms carbs, 3 grms fiber

Ranch-E-Cue Wings
2 lbs turkey wings
3 tbs olive oil
1/2 cup chicken broth
3 tbs ranch style dressing mix
1/2 cup low carb barbece sauce
Cut the turkey wings at the joints, discarding the pointy wing tips. In a big skillet, heat the oil and brown the turkey all over. Transfer the turkey to your slow cooker. In a bowl, mix together the broth, dressing mix, and barbecue sauce. Pour the mixture over the wings. Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours.
4 servings at 246 calories, 17 grms fat, 18 grms protein, 5 grms carbs