Easy "Honey" Mustard Ham and the fixings

5 lbs fully cooked, bone in ham
1/3 cup apple cider vinegar
1/2 cup Splenda
1 tbs brown mustard
1/2 tsp black strap molasses
1 tsp water
place ham in slow cooker.
Mix together the vinegar and 2 tbs of the splenda. Add the mixture to the slow cooker. In the same bowl, mix together the mustard, molasses, remaining Splenda, and water and spread the mixture over the ham. Cover the slow cooker, set it to low, and let it cook for 7 hours.
makes 6 servings at 683 calories, 41 grms fat, 68 grms protein, and 6 grms carbs.

Southern Beans
4 cups frozen green beans, unthawed
1/3 cup diced onion
4 slices bacon, cooked and crumbled
1 tbs bacon grease
1/2 cup water
place the beans in the slow cooker and stir in everything else. Cover the slow cooker, set it to low, and let it coo for 4 hours.
makes 6 servings at 75 calories, 4 grms fat, 3 grms protein, and 7 grms carbs

Cheddar-Barbecue Fauxtatoes

1/2 head cauliflower, cut into florets
1/2 cup water
1/2 cup shredded cheddar cheese
2 tsps barbecue rub
2 tbs ketatos mix (optional)
put the cauliflower in your slow cooker, including the stem. Add the water. Cover the slow cooker, set it to high, and let it cook for 3 hours. ( or cook on low for 5-6 hours)
When the time is up, use a slotted spoon to scoop the cauliflower out of the slow cooker, into your blender or your food processor ( have the s-blade in place) and puree it there, or you can drain off the water and use a hand held blender to puree the cauliflower right in the pot. Either way, drain the cauliflower and puree it. stir in everything else, until the cheese has melted.
makes 3 servings at 120 calories, 7 grms fat, 8 grms protein, and 6 grms carbs

Chocolate Fudge Custard
1 cup Carb Countdown dairy beverage
3 oz unsweetened baking chocolate
2/3 cup Splenda
1 cup heavy cream
1/2 tsp vanilla extract
1 pinch salt
6 eggs beaten
In a saucepan, over the lowest possible heat(or use a double boiler or heat diffuser if you have one) warm the Cab Countdown with the chocolate. When the chocolate melts, whisk the two together, then whisk in the Splenda.
Spray a 6 cup glass casserole dish with nonstick cooking spray. Pour the cream into it and add the chocolate mixture. Whisk the vanilla extract and salt. Now add the eggs one by one, whisking each in well before adding the next one.
Put the casserole dish in your slow cooker and pour water around it, up to 1" of the top rim. Cover the slow cooker, set it to low, and let it cook for 4 hours.
Then turn off the slow cooker, remove the lid, and let the water cool enough so it won't scald you before removing the casserole dish. Chill the custard well before serving.
makes 6 servings at 299 calories, 28 grms fat, 10 grms protein, and 6 grms carbs