This recipe turned out great! The chicken and vegetables were very tender and had a wonderful flavor and it was so easy-to-make! I definitely will be making this often!
1 medium onion, chopped
1/2 medium green bell pepper, cut into strips
1 (13 ounce) can artichoke hearts
2 pounds boneless, skinless chicken breasts, cut into strips
Salt (to taste)
Pepper (to taste)
1/2 teaspoon garlic powder
1 teaspoon thyme
1/2 cup red cooking wine
4 tablespoons soy sauce
1. Place onion, green bell pepper and artichoke hearts in bottom of slow cooker.
2. Place chicken strips on top of vegetables; sprinkle with the salt, pepper, garlic powder and thyme.
3. Stir together the cooking wine and soy sauce, pour over the chicken strips.
4. Cover the slow cooker and cook on Low for 5 to 6 hours or until the chicken and vegetables are tender. Makes 6 servings.
Who says eating low-carb has to be boring? These delicious tender pork chops and hearty vegetables are brimming with taste tantalizing Italian flavor!
1/2 head cabbage, cut in wedges
1 medium onion, sliced
6 lean boneless pork chops
1 tablespoon dried Italian seasoning
2 cups no-sugar added spaghetti sauce
Grated Parmesan cheese, optional
1. Put the cabbage and onion in a 5-quart slow cooker; arrange the pork chops on top of the vegetables. Sprinkle Italian seasoning over the chops; pour the spaghetti sauce over all.
2. Cover the slow cooker and cook on Low for 6 hours. Serve with the sauce spooned over the chops and vegetables. Sprinkle with the Parmesan cheese, if desired.
Makes 6 servings each containing approximately 3 net carbs.
I have been experimenting for the past few weeks trying to come up with a “good tasting” low-carb pancake recipe. This is the best one I have come up with so far. They are not the same as the original high-carb pancakes but I think they taste really good and they are incredibly easy-to-make. I serve them hot off the griddle topped with butter and sugar-free maple syrup with a couple of slices of crisp cooked bacon on the side.
1/3 cup heavy whipping cream
1/4 cup + 2 tablespoons water
1 teaspoon vanilla extract
1/2 cup soy flour*
3 tablespoons Splenda
1 tablespoon oat bran**
1/4 teaspoon baking powder
1. Preheat a greased griddle or skillet over medium heat.
2. Put all the ingredients in a blender or food processor. Pulse for 15 seconds; stop and scrape sides with a rubber spatula. Pulse for an additional 15 seconds or until well blended.
3. Spoon 2-3 tablespoons pancake mixture onto a greased hot griddle or skillet; cook 1 to 2 minutes on each side.This recipe makes about 12 pancakes each containing about 1 carb.
*Watch them carefully since soy flour tends to burn quicker than regular flour. Making the pancakes small enables you to turn them easier.
**If you do not have oat bran on hand simply put some dry oatmeal in your blender or food processor and process a few seconds on pulse setting.
My daughter-in-law Christy told me about this recipe she had found on line and I decided to try it myself. It was amazingly similar to those tasty little hamburgers from White Castle that we love so much, especially when eaten with dill pickles on the side!
1 pound lean ground beef
1 envelope onion soup mix
Salt & Pepper to taste
8 ounces shredded cheddar cheese
1/2 cup mayonnaise
1/4 cup heavy cream
1. In a large skillet over med-high heat, cook ground beef until meat is no longer pink; drain well. Stir in the onion soup mix, salt and pepper. Stir in 1/2 of the cheddar cheese; transfer to a 9-inch pie plate; top with the remaining cheddar cheese.
2. In a small bowl, whisk together the eggs, mayonnaise and cream; pour over meat mixture.
3. Bake at 350 degrees F. for 30 to 35 minutes; let stand 10 minutes before serving. Makes 6 to 8 servings.
Put this recipe together in the morning and you’ll have a delicious dinner on the table in a matter of minutes!
6 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 small onion, sliced
2 ribs celery, sliced
1 green bell pepper, cut into strips
1 medium head cabbage, cut into eights
2 cloves garlic, crushed
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 bay leaves, crumbled
1/2 cup chicken broth
1. In a large skillet, over medium-high heat, brown the chicken on both sides in the oil and butter; remove to a plate and set aside.
2. Drain accumulated fat in skillet, reserving 2 tablespoons; add the onion, celery and green pepper. Sauté vegetables until slightly golden in color; transfer to the slow-cooker.
3. Arrange the cabbage over the vegetables; top with the chicken breasts.
4. Combine the garlic, rosemary, thyme, basil, bay leaves and chicken broth in a small bowl; pour over the chicken. Cover the slow cooker and cook on Low for 6 to 7 hours. Makes 6 servings. Each serving contains 36 grams of protein and approximately 4 net grams of carbohydrates.
I have been playing around with finding some low-carb recipes to meet the dieting needs of some of my family members. This one just sort of “came together” and turned out to be really good.
1 (8 ounces) package cream cheese, softened
1/2 teaspoon oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon basil
1 cup shredded Mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 cup pizza sauce
2 ounces pepperoni, chopped
1. In a small bowl, mix together the softened cream cheese, oregano, parsley and basil; blend well.
2. Spread mixture in bottom of a 9-inch pie plate. Sprinkle with 1/2 cup of the Mozzarella cheese and 1/2 cup of the Parmesan cheese.
3. Spread with the pizza sauce. Top with the pepperoni and the remaining cheeses. Cover and microwave on High for 5 minutes; serve hot. Makes about 8 servings each containing less than 2 net carbs.
Whether you are counting your carbohydrates (like some of my family members) or not, you are sure to enjoy this simple pork dinner. The combination of onion and mustard flavors give these chops real taste appeal the whole family will appreciate!
8 boneless pork loin chops
1 or 2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, crushed
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon black pepper
Dash of hot sauce
1 tablespoon cider vinegar
1/2 cup white cooking wine
2 tablespoons spicy brown mustard
1/2 cup heavy cream
1. In a large, heavy skillet over medium-high heat, brown the pork in the oil on both sides; transfer to a 5-quart slow cooker.
2. Reduce the heat to medium-low; add the onion to the skillet and sauté until translucent. Stir in the garlic, dry mustard, salt, pepper, and hot sauce; sauté for 1 or 2 minutes longer. Spoon mixture on top the pork in the slow cooker.
3. In a small bowl, combine the vinegar and cooking wine; pour over meat mixture in slow cooker. Cover and cook on Low for 6 hours.
4. Remove the pork to a platter; stir the mustard and cream into the sauce in the pot.* Serve the sauce over the pork.
Makes 8 servings, each with 4 grams carbohydrate and 1 gram fiber for a total of 3 grams of effective carbohydrates.
* If you like a slightly thicker sauce, stir 1 tablespoon all-purpose flour into the mustard and cream before adding it to the sauce. This will only add a minimal amount of carbohydrate to each serving.
Yes, you read that right! I felt the same way the first time I found this recipe but I have since learned that this is really good! For all you low-carb dieters who are missing those cheese-flavored snacks, this is the treat for you! But you don’t have to be on a low-carb diet to appreciate this decadent snack!
Nonstick cooking spray
1 to 2 tablespoons olive oil
1/2 to 3/4 cup shredded Cheddar, Jalapeño Jack or Monterey Jack cheese
1. Spray a small, heavy bottomed, nonstick skillet with cooking spray; place over medium-high heat.
2. Add the oil and then the cheese. The cheese will melt, bubble and spread to fill the bottom of the skillet.
3. Let the cheese fry until it is crisp and brown around the edges. Use a thin spatula to lift up an edge; if the cheese is well browned, flip it over and fry the other side until it is also well browned.
4. Remove from the skillet and drain on paper towel; allow it to lie flat to cool. Break it into pieces and it is ready to eat.
This makes 2 servings, each containing 1 gram of carbohydrate, no fiber and 11 grams of protein.