What's in your slow cooker?
mlinton_mesapark
Posts: 517 Member
The last of the lamb bones, with some veggie odds and ends to make bone broth.
I thought it might be fun to have a slow cooker photo thread. :-)
Happy Monday!
ETA: yes, that's corn in there, from my kids' leftover dinner veggies. I'm too lazy to pick it out.
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Oh gross! Lamb! Sorry that's my reaction to lamb. I'm gonna get a chuck roast today to put in my slow cooker. I've never made my own slow cooker dish this will be tasty
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Keto slow cooker beef stroganoff was in there this morning, and is now in the lunch pails. Wednesday or Thursday it's going to be ribs. I love my slow cooker and use it constantly.0
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My current favorite is turkey thighs rubbed with olive oil, black pepper, salt, and curry powder. The original recipe called for them to be cooked in tinfoil in the crockpot, but I just add extra oil or a little red wine vinegar to the bottom of the crock pot and deal with the mess.
Oh yeah, that's bone in. And I throw some fresh garlic in, too.0 -
I've had a slow cooker for a month. So far I have made:
Beef stew
Curried lamb shanks
Pulled pork
Low carb "candied" spiced nuts (flippin' moreish in their buttery cinnamon-y goodness)
And for the non-keto folk: slow cooker chocolate fudge (it was really hard to resist!!!)0 -
Braised brisket. Was yesterday and delicious. Will have again tonight.
@totaloblivia can you share your spiced nut recipe, I keep trying and mine turn out gross
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I'm having veal ragu tonight with courgette 'spaghetti'! Can't wait!0
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If it cools down enough this week it'll be chicken breast and veggies and then pork roast with seasonings and onions/celery/maybe radishes.0
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Lots of yumminess here! Anyone have a favorite website or two for keto slow cooker recipes?0
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I'm a lazy cook and this is one of my favorites;
In the crockpot:- pack of prewashed mushroom slices ( or not)
- Protein (pork chops, cubed steak, chicken breast or thighs-i use boneless), stew beef, etc)
- top with jar or two of alfredo sauce.
- dash worcestershire sauce or liquid smoke if desired.
Add fresh or frozen broccoli last 30 minutes or so of cooking if desired.
Serve over cauliflower rice if desired.0 -
I'm a lazy cook and this is one of my favorites;
In the crockpot:- pack of prewashed mushroom slices ( or not)
- Protein (pork chops, cubed steak, chicken breast or thighs-i use boneless), stew beef, etc)
- top with jar or two of alfredo sauce.
- dash worcestershire sauce or liquid smoke if desired.
Add fresh or frozen broccoli last 30 minutes or so of cooking if desired.
Serve over cauliflower rice if desired.
This sounds simple enough that I can manage.
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If I put 2 ears of corn in my pot roast for my lady friend to enjoy will I get more carbs in my servings that I eat without the corn? My guess would be not much if so0
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Short ribs with veges...........mmmmmmm!!!!0
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Chicken soup... clean out the fridge style. Frozen chicken breasts, a little leftover celery, onion, garlic, broccoli, can of diced tomatoes, turmeric, salt and pepper. It turned out surprisingly good!0
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If I put 2 ears of corn in my pot roast for my lady friend to enjoy will I get more carbs in my servings that I eat without the corn? My guess would be not much if so
Personally I don't count these carbs unless I actually eat them. Same with potatoes, although I know they release more starch. I'm just not concerned enough to worry about stuff like that. 0 -
Rump roast, onion and a TBSP of balsamic vinegar. This is the dinner I was going to make yesterday!0
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Nothing today, but yesterday was a pork loin covered in a jar of verde salsa. Cook on low all day and then shred. Top with lettuce, sour cream, and cheese.
I don't know what we are eating tonight...better get on that!0 -
In my slow cooker......dust I think!
I know.....it's bad. I'm just not adventurous enough yet!0 -
auntstephie321 wrote: »Braised brisket. Was yesterday and delicious. Will have again tonight.
@totaloblivia can you share your spiced nut recipe, I keep trying and mine turn out gross
No probe. From Dana carpender low carb slow cooker book.
1lb pecan halves
Half cup melted butter
Half cup splenda
1.5 tspns ground cinnamon
0.25 tspn ground ginger
0.25 tspn ground allspice
Put pecans in slow cooker and stir in melted butter. Sprinkle splenda and spices and stir. Cook on high for 30 mins then uncover and cook on low for up to 2 hours, stirring once or twice.
I used third cup truvia instead of splenda as have never seen splenda in UK. They need to cool before eating so butter and spices are stuck on. I added sea salt as well after cooking as they were a wee bit bland. Next time I would up spice amounts significantly.0 -
No prob, not no probe! Can't seem to edit on mobile.0
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Chicken and salsa today. The house will smell wonderful!
I don't dare make the spiced nuts. They could easily turn into a " must have"!0 -
totaloblivia wrote: »auntstephie321 wrote: »Braised brisket. Was yesterday and delicious. Will have again tonight.
@totaloblivia can you share your spiced nut recipe, I keep trying and mine turn out gross
No probe. From Dana carpender low carb slow cooker book.
1lb pecan halves
Half cup melted butter
Half cup splenda
1.5 tspns ground cinnamon
0.25 tspn ground ginger
0.25 tspn ground allspice
Put pecans in slow cooker and stir in melted butter. Sprinkle splenda and spices and stir. Cook on high for 30 mins then uncover and cook on low for up to 2 hours, stirring once or twice.
I used third cup truvia instead of splenda as have never seen splenda in UK. They need to cool before eating so butter and spices are stuck on. I added sea salt as well after cooking as they were a wee bit bland. Next time I would up spice amounts significantly.
awesome, thank you0 -
auntstephie321 wrote: »totaloblivia wrote: »auntstephie321 wrote: »Braised brisket. Was yesterday and delicious. Will have again tonight.
@totaloblivia can you share your spiced nut recipe, I keep trying and mine turn out gross
No probe. From Dana carpender low carb slow cooker book.
1lb pecan halves
Half cup melted butter
Half cup splenda
1.5 tspns ground cinnamon
0.25 tspn ground ginger
0.25 tspn ground allspice
Put pecans in slow cooker and stir in melted butter. Sprinkle splenda and spices and stir. Cook on high for 30 mins then uncover and cook on low for up to 2 hours, stirring once or twice.
I used third cup truvia instead of splenda as have never seen splenda in UK. They need to cool before eating so butter and spices are stuck on. I added sea salt as well after cooking as they were a wee bit bland. Next time I would up spice amounts significantly.
awesome, thank you
Here are two other recipes I ran across yesterday. The egg white is what they use to make the ones you buy at the mall with that crunch and fluffiness to the "coating."
Sugar-Free Candied Nuts
2 ½ cups nuts of choice
1 egg white
½ cup Splenda granular
1 1/2 teaspoons cinnamon
1/8 teaspoon salt
Preheat oven to 300 degrees. Line a 15x10x1 inch pan with foil and spray with cooking oil. Place nuts in a bowl and stir if not already mixed. Beat egg white in a separate bowl until foamy and stir into the nuts until evenly coated. In another bowl, mix the Splenda, cinnamon, and salt and pour over the nuts. Stir until evenly coated, then scoop onto the baking sheet, using a spoon or fingers to get the nuts in a single layer. Bake for thirty minutes, stirring every ten minutes, until toasted. Allow to cool on wax paper and store in an airtight container.
Low Carb Cinnamon Almonds
Author: Penny @ Remake My Plate
Prep time: 5 minsCook time: 30 minsTotal time: 35 mins
The recipe calls for a ½ teaspoon of cinnamon. If you really like cinnamon this could easily be doubled up to a teaspoon.
Ingredients
2 cups raw almonds
1 egg white
½ cup Splenda or sugar replacement of choice
1 tablespoon vanilla extract
1 teaspoon salt
½ teaspoon ground cinnamon
Instructions
Preheat oven to 300F.
Grease a baking sheet.
In a large bowl beat the egg white until it is frothy but not stiff.
Add in Splenda, vanilla extract, salt and cinnamon. Stir to just combine.
Add in almonds and mix gently to until they are just coated with the egg white mixture.
Spread the almonds evenly on a baking sheet. Bake for 15 minutes and then gently stir.
Bake for another 10 to 15 minutes or until the almonds are crisp.
Remove from oven and allow to cool.
Store in an airtight container.0 -
KnitOrMiss wrote: »auntstephie321 wrote: »totaloblivia wrote: »auntstephie321 wrote: »Braised brisket. Was yesterday and delicious. Will have again tonight.
@totaloblivia can you share your spiced nut recipe, I keep trying and mine turn out gross
No probe. From Dana carpender low carb slow cooker book.
1lb pecan halves
Half cup melted butter
Half cup splenda
1.5 tspns ground cinnamon
0.25 tspn ground ginger
0.25 tspn ground allspice
Put pecans in slow cooker and stir in melted butter. Sprinkle splenda and spices and stir. Cook on high for 30 mins then uncover and cook on low for up to 2 hours, stirring once or twice.
I used third cup truvia instead of splenda as have never seen splenda in UK. They need to cool before eating so butter and spices are stuck on. I added sea salt as well after cooking as they were a wee bit bland. Next time I would up spice amounts significantly.
awesome, thank you
Here are two other recipes I ran across yesterday. The egg white is what they use to make the ones you buy at the mall with that crunch and fluffiness to the "coating."
Sugar-Free Candied Nuts
2 ½ cups nuts of choice
1 egg white
½ cup Splenda granular
1 1/2 teaspoons cinnamon
1/8 teaspoon salt
Preheat oven to 300 degrees. Line a 15x10x1 inch pan with foil and spray with cooking oil. Place nuts in a bowl and stir if not already mixed. Beat egg white in a separate bowl until foamy and stir into the nuts until evenly coated. In another bowl, mix the Splenda, cinnamon, and salt and pour over the nuts. Stir until evenly coated, then scoop onto the baking sheet, using a spoon or fingers to get the nuts in a single layer. Bake for thirty minutes, stirring every ten minutes, until toasted. Allow to cool on wax paper and store in an airtight container.
Low Carb Cinnamon Almonds
Author: Penny @ Remake My Plate
Prep time: 5 minsCook time: 30 minsTotal time: 35 mins
The recipe calls for a ½ teaspoon of cinnamon. If you really like cinnamon this could easily be doubled up to a teaspoon.
Ingredients
2 cups raw almonds
1 egg white
½ cup Splenda or sugar replacement of choice
1 tablespoon vanilla extract
1 teaspoon salt
½ teaspoon ground cinnamon
Instructions
Preheat oven to 300F.
Grease a baking sheet.
In a large bowl beat the egg white until it is frothy but not stiff.
Add in Splenda, vanilla extract, salt and cinnamon. Stir to just combine.
Add in almonds and mix gently to until they are just coated with the egg white mixture.
Spread the almonds evenly on a baking sheet. Bake for 15 minutes and then gently stir.
Bake for another 10 to 15 minutes or until the almonds are crisp.
Remove from oven and allow to cool.
Store in an airtight container.
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Meat with vegetables and tomato sauce from a jar, served over gluten free rice pasta. But I can't eat it - tomato sauce is generally too carby and this one has sugar, and for sure no rice pasta. One of my kids is making it, and could not cook the meat fully before he added the sauce. So I get to eat left over halibut and/or have 5 tablespoons of sauce.0
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Black bean chili for dinner. About fifteen carbs a serving, but they're slow carbs.0
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InADarkRoom wrote: »In my slow cooker......dust I think!
I know.....it's bad. I'm just not adventurous enough yet!
LOL!0 -
Chicken, sliced lemons, onion and garlic, Rosemary Himalayan salt. It gets so tender and the lemon flavor, OMG!0
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Today I had pork back ribs in my crockpot. They literally fell off the bone!0
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Love this thread!0
