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