Low Carb Chicken and Sausage Gumbo Crock Pot

Serves 4 to 6

Ingredients:
1 pound already grilled boneless skinless chicken breasts (this is about 2 large chicken breasts) diced into pieces

2 links already grilled italian sausage, quartered and diced (you can replace this with turkey sausage if you are on a very low fat diet)

1 cup chopped onions

3 celery stalks, chopped

1 green bell pepper, seeded and chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1/4 teaspoon ground black pepper

(1) 32 oz box of reduced-sodium chicken broth [this is approx. 4 cups]

2 tablespoons of tomato paste

1/4 teaspoon Tony's Creole Seasoning

Red Pepper Flakes (optional)

Directions:
Cook on low for 3 hours or until the veggies are cooked to your likeness. Eat by itself or serve it over low carb cauliflower rice as shown in the picture

Crock Pot Squash Casserole

2 lbs. yellow summer squash OR mixture of summer and zuccihini (thinly sliced)
1/2 med. onion, chopped
1 c. shredded carrots
1 can cr. of chicken soup
1 c. sour cream
1/4 c. flour
1 (8-oz.) pkg seasoned stuffing crumbs
1/2 c. butter, melted

Combine squash, carrots and soup. Mix sour cream & flour; stir into veggies. Toss stuffing with butter. Place 1/2 of stuffing on bottom of crockpot, top with veggie mixture then top with remaining stuffing. Cook on LOW for 6-8 hours. NOTE: I have not made this before. I'm using my family as guinea pigs on Thanksgiving :) I am also gonna double this recipe.See More

Cream Cheese Chicken with Broccoli

Hands-On Time: 15 minutes
Ready In: 4 hours
Yield: 10-12 servings

Ingredients

4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted 1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1⁄4 cup dry sherry
Hot cooked pasta

Directions

1.     Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT® slow cooker. Cover; cook on LOW 3 hours.

2.     Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.

3.     Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta

Crock Pot Cilantro Lime Chicken Quesadilla Recipe

Crock Pot Cilantro Lime Chicken Quesadilla Recipe (OAMC)

Serves 4-6

Ingredients:
2 tablespoons taco seasoning*

1 cup chicken broth

1/2 cup salsa

1 tablespoon fresh cilantro

Juice of 1 lime
1/2 teaspoon of salt

2 lbs boneless skinless chicken breast (approx. 4 chicken breasts)
Tortillas (regular or low carb)
Shredded Cheese

*If your making this for small children and do not want to use taco seasoning - you can omit it and they will still taste great*

Put all the ingredients in the Crock Pot. Give it a stir and and cook on low for 5-6 hours. Shred the chicken in the crock pot anytime after it is cooked through and tender. After 5-6 hours, remove the meat (shredded and drained) and place approx. 1/2 cup of meat and a 1/2 cup of cheese on a tortilla that has been pre-sprayed on the outside with non-stick cooking spray.

Top the bottom tortilla, meat and cheese with a second tortilla (also sprayed with non-stick cooking spray on the outside). Bake in a Quesadilla Maker or in an oven or toaster oven at 400 degrees for 10-15 minutes or until it is toasted on the outside and the cheese is melted. Cut the quesadilla into wedges and serve.

Tips:

(1) This meat can be frozen with the juice and used for OAMC (Once A Month Cooking).
(2) This recipe is mild. If you prefer a spicy quesadilla meat, add hot sauce to the crock pot.

Classic Cuban Ropa Vieja (Shredded Beef) Crock Pot

• 1 (2-1/2 to 3 pound) bottom round roast
• 1 large green bell pepper, chopped
• 1 medium-sized yellow onion, chopped
• 2 garlic cloves, chopped
• 1 (8-ounce) can tomato sauce
• 2 bay leaves
• 1/2 cup dry red wine
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

Classic Cuban Ropa Vieja (Shredded Beef)

I think we can get a better understanding of words if we break them down. I’ve had Spanish 1 twice and Spanish 2 once. So consider me a pro. Ropa in Spanish means “clothes”. Vieja in Spanish means “old woman”…………… Hmmm. Aaanyway… The culinary use and translation is of this is “Old Clothes”… Still not really helping with the intent to sell you on this dish. It’s actually meant to imply that the dish looks shredded. And the taste is Shred-a-licious! This is a popular recipe with many variations. This is a savory, slowly cooked roast, that will not disappoint.

1. Combine bell pepper, onion, and garlic and place them in the pot.
2. Lay the roast on top of the vegetables.
3. In a separate bowl, combine tomato sauce, chili powder, cumin, salt, and black pepper and mix well, then pour over the roast.
4. Cover and cook on high for about 7 hours, or until you can easily pull apart the meat with a fork.
5. Turn off the pot and shred all of the beef by pulling it apart with 2 forks.
6. Stir the shredded meat with the gravy that’s in the pot and allow to sit for about 5 minutes

Lucky 7 Layer Dip By Rachael Ray

Ingredients

• 1 (15-ounce) can refried beans
• 2 tablespoons hot sauce
• Extra-virgin olive oil, for drizzling
• 4 scallions, cut into 1 inch pieces
• 1 (16 to 18 ounce) jar green chili or tomatillo salsa
• 2 tablespoons chopped cilantro, a palm full, chopped
• 1 (15-ounce) can black beans
• 2 teaspoons ground cumin, 2/3 palm full
• 1 (16 to 18 ounce) jar chipotle salsa
• 2 cups sour cream
• 1 lime, zested and juiced
• 2 ripe avocados
• 2 cloves garlic, finely chopped
• 1 lemon, juiced
• 1 jalapeno, seeded and finely chopped
• Salt
• 2 plum tomatoes, diced
• Pimiento stuffed jumbo Spanish olives, chopped
• Tortilla chips, buy 2 sacks in 2 different colors/varieties

Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

Gina's Spinach Dip

Ingredients 3 tablespoons butter 1 shallot, finely chopped 1 clove garlic, chopped 2 tablespoons all-purpose flour 1 cup heavy whipping cream 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry 1 (8-ounce) jar artichoke hearts, drained and chopped 1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel) 1 cup shredded 4 cheese blend Tortilla chips and cut vegetables, for serving Directions Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes. Add the flour and cook while stirring until it becomes a light blonde color. Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes. Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips

Chicken and Dumplings lighter Version Crock Pot

Chicken and Dumplings lighter version Crock Pot

 In Chicken

6-8 Servings with a 6 quart pot. ~ 6 to 8 hours on low

Home » Meat » Chicken » Chicken and Dumplings (lighter version)

• 2.5 to 3 lbs of boneless/skinless chicken breasts or chicken tenders
• 2 tablespoons of olive oil
• 1 (10.75 oz) can of cream of chicken soup
• 1 (10.75 oz) can of cream of celery soup
• (1) 32 oz carton of fat free 50% less sodium chicken broth (this is 4 cups)
• 1 cup onion, finely diced
• 2 cups celery, diced
• 2 cups carrots, diced
• 1 Knorr Chicken bullion square
• 1 tsp poultry seasoning
• 1 (10 oz) package of refrigerated biscuit dough, cut into very small pieces (these triple in size when cooked).

Chicken and Dumplings (lighter version)

I’ve lightened up the traditional crock pot chicken and dumplings by:
doubling the amount of vegetables
decreasing the amount of cream soup by an entire can,
adding extra chicken
using fat free low sodium chicken broth
replacing the butter with olive oil.

Except for the biscuits, Put all ingredients in the crock pot and cook on low for six to eight hours. About an hour before serving, remove chicken and shred it and return to the soup mixture, place the torn biscuit dough in and cook for approximately another hour.

If you do not want to use premade biscuit dough, you can make your own dumplings with bisquick heart smart.

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All Fresh Rosemary Chicken Crock Pot

• 2 medium sized potatoes, cut into bite sized morsels
• 2 pounds boneless, skinless chicken breasts
• 1 medium yellow onion sliced
• 1 - 6 oz can tomato paste
• 1/4 cup red wine vinegar
• 5 whole cloves of garlic
• 4-6 sprigs fresh rosemary
• 4 fresh tomatoes chopped (15oz)
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 cup of shredded provolone cheese

All Fresh Rosemary Chicken

1. Place the potatoes, onion, garlic, half of the rosemary and tomatoes in the bottom of the slow cooker.
2. In a separate bowl, mix the tomato paste, water, vinegar, salt, pepper, oregano and red pepper flakes.
3. Mix this well and pour over the veggies in the pot.
4. Top this all with the chicken and the rest of the fresh rosemary.
5. Stirring a bit to get a bit of the sauce on the chicken, or use a ladle and baste it a little.
6. Cook on high for 5-6 hours, low, 10-12. (Check your chicken. This may finish faster for you.)

Top it off with melted cheese.(Optional)

1. Just before the cooking is done, cover each piece of chicken with some grated cheese.
2. Turn up the heat. Close the lid and cook for 10 more minutes or until the cheese is melted.

There is a long cook time to accommodate the potatoes. You could eliminate the potatoes altogether and serve this over cooked pasta. Depending on your adjustments, keep an eye on the chicken so it doesn’t dry out. If you think your pot is a little big for this dish, you can add a 1/2 cup of chicken broth to it.

You can mix this up with boneless, skinless thighs. Cook some light meat and dark meat together. You can substitute a 15oz can of diced tomatoes for the fresh if you like.

The vinegar and red pepper give this some personality. This along with the great taste and aroma of the rosemary make this dish.

Afredo Sauce From Scratch

• 1 stick of butter
• 1 cup heavy cream
• 1/2 – 3/4 cup parmesan cheese
• 1 teaspoon garlic powder
• 2 tablespoons cream cheese
• white pepper to taste
• nutmeg to taste

Alfredo Sauce From Scratch

Over medium low heat, melt a stick of butter and the cream cheese in a small saucepan. Add a cup of heavy cream. Stir until the cream is warm. Begin adding grated parmesan, a little at a time, stirring constantly until it melts and is incorporated in the butter and cream. Keep adding and tasting and stirring until you like the flavor. Add garlic powder and some white pepper and a pinch of nutmeg. Increase heat to medium and continue to stir.

And so, there you go. Alfredo sauce

Baked Beans with Sausage

Baked Beans With Sausage A simple, old-fashioned recipe for baked beans that uses bacon, onion, honey, Worcestershire sauce and Jack Daniel's® Old No. 7 Mustard. Prep Time: 15 minutes Cook Time: 35 minutes Serves 8 to 10

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Marzetti Ingredients

3 tablespoons Jack Daniel's® Old No. 7 Mustard

Other Ingredients

8 ounces favorite cooked sausage (kielbasa or chorizo), sliced into 1" pieces

4 strips of bacon, cut into 1" pieces

One (15.75 oz.) can pork and beans

One (28 oz) can baked beans

1/2 cup beer

1/2 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons Worcestershire sauce

2 tablespoons honey

1 small onion, chopped

Preparation:

In a medium size heavy gauge pan, cook bacon until crisp and remove pieces. Add chopped onion and cook over medium heat for 3 minutes. Add Jack Daniel's Old 7 Mustard and remaining ingredients to pan and simmer for 20 to 30 minutes, stirring occasionally. Stir in crispy bacon and serve.