Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Crockpot Beef Stroganoff – REALLY ? May 10, 2014

Crockpot / Slow Cooker Beef Stroganoff.

I LOVE BEEF STROGANOFF.

Yes.  Now you all know.  BUT, the way I usually make it on the stove is somewhat labor intensive.  My goal was to take my recipe and “convert” to a crockpot version, and  prep the night before.  I work long hours (upwards of 50 usually) so it’s important to just pull the crockpot from the fridge,  first thing in the morning, plug it in, and leave for work.

Expectation ?  That when I get home from work the house will smell DELICIOUS.  The only additional prep needed is to steam some veggies and make noodles for the “not” low carb peeps in the house.  We’re talking 15 minutes.  For all you working parents out there, this should be your go-to Monday night dinner. (It’s mine!).

Note:  This meal uses a fairly “low grade” of beef since you will be cooking it in the crockpot which is very forgiving on tougher cuts.  Buy the least inexpensive cut you can find!

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For the crockpot:

2 lbs chuck cut into strips
1 large onion, sliced
1 lb mushrooms, sliced
4 cloves garlic, minced
1/2 cup of stock (beef or chicken works).
1 tsp Kosher salt
1 tsp cracked black pepper
3 Tbsp. Worcheshire sauce.

Cream sauce – 15 minutes before serving:

1 cup sour cream
3 tsp dijon mustard
1/2 tsp paprika
2 oz cream cheese, cut in cubes
2 Tbsp. flour

 

Add all “For the crockpot” ingredients to the slow cooker.  Give it a little stir. Store overnight in the fridge if you are looking for an easy Monday…or just prep in the morning if you have the time.

Cook on low for 8 hours or high for 4.

15 minutes before dinner…

– Start noodles and veggies.
– In a small bowl, mix the Cream Sauce ingredients well.  Add to crockpot.  Stir until cream cheese is blended in.  Cover and cook on LOW for 15 more minutes.

Serve over noodles or veggies (or even sweet potato noodles if you are feeling paleo-ish!).

Crockpot / Slow Cooker Beef Stroganoff

 

Crockpot / Slow Cooker Beef Stroganoff

 

Crockpot Chicken in Wine Sauce April 23, 2014

 

Crockpot Chicken in Wine Sauce

Fat 11.93 | Carbs 6.77 | Net Carbs 5.67 | Prot 16.31 | Cals 205

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The crockpot is out because the oven is broken!  This was a super easy prep, maybe 15 minutes max, and is DE-LISH!

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Crockpot Chicken in Wine Sauce

1 large onion sliced
3 medium tomatoes diced
4 cloves garlic minced
6 chicken thighs, bone in
1 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 tsp red pepper flake
1/2 tsp garlic powder
1/2 cup white wine
1/2 cup cold water
1 Tbsp cornstarch
1 Tbsp minced chives

Season the chicken with salt, pepper, red pepper flake and garlic powder on the skin side (although you can remove the skin if you want to eliminate some fat/calories).

Heat the oil over medium high in a frying pan, and place chicken in skin side down. The goal of this step is to get get a nice crust on the skin (not cook it!). This should only take about 5 minutes.

While the chicken is browning, add onion, tomato, garlic and white wine to the crockpot, and give it a stir. Arrange browned chicken on the onions/tomatoes, and cook on high for 4 hours or low for 6.

After it’s cooked, gently remove the chicken from the crockpot, and place on a serving platter. Be careful! The meat will be falling off the bone! Add the cornstarch to the cold water, mix, and add to the juices in the crockpot to thicken. Pour the thickened sauce over the chicken.

Serve with rice or noodles for the family, and over broccoli to keep it low carb – garnish with minced chives. The cornstarch can be omitted…the juices are delicious without being thickened.

Crockpot Chicken in Wine Sauce  (nutrition)

 

Crockpot Meat Sauce January 20, 2014

Crockpot Meat Sauce.

The crockpot comes out when the schedule gets CRAZY!  As I have mentioned before, the crockpot causes the ingredients to give up far more liquid than when cooked over the stovetop, so I adapted my Meat Sauce recipe ( https://locarbjabberwockey.wordpress.com/2013/02/03/what-low-carb-spaghetti/) , and it turned out awesome. Prep the night before, store in fridge, and just plug it in before you leave for work . When you walk in the door, you’ll be greeted with the fabulous smell, and just need to prep noodles for the fam and veggies for yourself.  If you are a truly sneaky parent, you can hide a bit of sauteed/julienned zucchini ontop of the noodles, and smother it in sauce.  I don’t think my kid actually noticed.

Crockpot Meat Sauce

2 lb. ground beef
2 onions, sliced
2 lb. mushrooms, sliced
2 fifteen oz. cans diced tomatoes
1 six oz.can tomato paste
2 cans medium black olives (12 oz. drained)
2 Tbsp. dried basil
1 tsp. Italian seasoning
1 tsp. Kosher salt
1/2 tsp. cracked black pepper

Prep: Drain olives, and break them up by squeezing them (or you can buy pre sliced). Take small little chunks of the beef and squeeze into bite sized pieces.  This will help hold them together during cooking.

Layer onions, mushrooms, tomatoes, tomato paste, olives, meat, and seasonings into the slow cooker. Cook on low for 8 hours or high for four. Give the sauce a good stir and let bubble for a couple more minutes before serving (just enough time to prep veggies and noodles).

Serve over noodles for the family, julienned sauteed zuchinni, or spaghetti squash for the low carb’ers. Leftovers pack very nicely for the kid’s lunches, and can be frozen.

Crockpot Meat Sauce.

Crockpot Meat Sauce.

Crockpot Meat Sauce

 

Crockpot Chicken Cacciatore January 10, 2014

Filed under: Crockpot,Dinner — Low Carb Jabberwockey @ 8:01 pm
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Crockpot / Slowcooker Cacciatore

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I recently adapted one of my favorite recipes ( Stovetop Chicken Cacciatore ) for the crockpot.  Why adapt ?  I find with the slow cooker that veggies “give up” far more liquid in the crockpot, and that chicken breast seems to dry out.  I reduced the amount of tomatoes, and swapped out the breast for bone in (skin on) thighs which contribute to the very flavorful sauce.   You can remove the skin if you want, it’s tasty either way.  This can be prepped the night before, and plugged in before you leave for work.

Crockpot Chicken Cacciatore

6 Chicken Thighs (Bone in !)
2 Tbsp Flour
1 Tbsp olive oil
1 lb. mushrooms, sliced
1 medium onion, sliced
15 oz can of diced tomatoes
2 Tbsp tomato paste
3 cloves garlic diced
1/2 cup white wine
1 tsp allspice
1/2 tsp crumbled thyme leaves
3/4 tsp Kosher salt
1/2 tsp cracked black pepper
2 large bay leaves
3 large zucchinis, julienned + 1 Tbsp olive oil  *or* noodles/rice

Lay chicken flat on a plate, sprinkle half the flour over the top, Turn pieces over and do the same for the other side.   Heat the oil in a large non-stick pan over medium-high heat.  Add chicken to the pan, and brown both sides.  Remember the goal is just to brown (not cook!).

While chicken is browning, add mushrooms, onions, tomatoes, tomato paste, garlic, white wine to the slow cooker.  Sprinkle with allspice, thyme, salt, and pepper.  Add bay leaves.

Layer the chicken over the top of the veggies, cover, and cook on high for 4 hours, or low for 8 hours.

For the “Noodles” I julienned 3 large zucchinis, and sauteed over high heat in a little olive oil for a minute or two.  You can cook up a batch of real noodles (my kiddo likes penne) or rice for the rest of the family if they are not low carbing with you.

Crockpot/slowcooker chicken cacciatore.

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Crockpot Cacciatore

 

EASY: Crockpot Chicken Adobo September 29, 2013

Filed under: Crockpot,Dinner — Low Carb Jabberwockey @ 12:04 am
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Crockpot Chicken Adobo.

Prep this one in the fridge the night before, and just plug in before leaving for work.  Recipe adapted from http://www.chow.com/recipes/30473-slow-cooker-chicken-adobo

Crockpot Chicken Adobo
4 medium onions, sliced
4 garlic cloves, smashed and peeled
1 (5-inch) piece fresh ginger, cut into 1-inch pieces
1 bay leaf
3 lb. bone-in chicken thighs, skin removed
3/4 C. soy sauce
1/4 C. rice vinegar
1 Tbsp.  sugar
1/2 tsp cracked black pepper

Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker. Arrange the chicken in an even layer on top of the onion mixture.

Whisk the soy sauce, vinegar, sugar, and pepper together and pour over the chicken. Cover and cook 4 hours on low, or 6 on high. Chicken will fall off the bone when done.  Traditionally served over rice, but I served mine over squash hash.

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Crockpot Chicken Adobo

Crockpot Chicken Adobo

Crockpot Chicken Adobo

Crockpot Chicken Adobo

Crockpot Chicken Adobo

 

One Chicken: Two Easy Crockpot Meals June 17, 2013

slow cooker chicken.

I’ve always been a little leery of cooking chicken in the crockpot since it has a tendency to dry out.  I was pleasantly surprised with the whole chicken, and was able to make a delicious soup with the leftovers the next day.

Crockpot / Slow Cooker Chicken

1/2 lb mushrooms
1 sweet red pepper
2 medium tomatoes
1/2 Cup white wine
Salt, Pepper, Paprika
1 whole chicken

Add mushrooms, tomatoes, red pepper to the crockpot.  Place the chicken in breast side down. Pour wine over chicken, salt and pepper to taste.  I went fairly heavy with the paprika since it really colors up the skin nicely, and gives the broth a rich flavor.  Cook on low for 8 hours.

When cooked, removed the chicken to a sheet pan…I didn’t even need to use a knife since the meat was literally falling off the bones.  Be sure to save all that broth for the next day’s meal !

Crockpot / Slow Cooker Chicken Soup

Shredded/diced chicken meat (about 2 cups which was half a chicken)
1/2 lb. mushrooms, sliced
1 large sweet red pepper, sliced
2 stalks celery, diced
1 onion, diced
2 carrots, sliced
1 cup leftover roasted sweet potato rounds (optional) I just needed to get rid of them.
7 oz can of diced green chiles
14 oz can of diced tomato
4 cups chicken broth
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. cumin
1 tsp. chile powder
1/2 cup of heavy cream
Grated pepperjack cheese (optional)

Combine all ingredients in the crockpot, give it a stir.  I actually threw in the larger bones from the drums and thighs during cooking — I think it makes for a tastier soup.

Cook on low for 8 hours or high for 4.  Add heavy cream right before serving, and top each bowl with a bit of grated pepperjack cheese if desired.

This recipe passed the “kid test” by the way…we had 3 hungry teenage boys over helping move some heavy stuff out in the yard and they devoured it !

slow cooker chickenWhole chicken in Slow CookerWhole chicken in Slow Cookercrockpot2Chicken SoupChicken soup

 

EMEALS Review, Week 1 November 25, 2012

EMEALS Review, Week 1

I purchased an EMEALS Groupon last week, 24 dollars for a one year subscription.  A mere two bucks a month – so exciting!

So, for the price of one Starbucks coffee a month, I get 28 dinner recipes, along with 28 sides to go with them.  Most importantly, I get the shopping list that even my better half can follow. The plan allows you to choose several different eating styles (low carb and paleo are both on the list, as well as several others).  You can choose the option for 1-2 people, or 3-6.  I went with the 3-6.

I journeyed to the grocery store, list in hand.  With the list categorized into Produce, Frozen, Meats, Canned/packaged, and Dairy, it was very quick and easy to zip through the store and purchase the necessary ingredients – a total plus for all you shopping haters like me. Total bill was $122.85, which is a bit higher than what I normally spend.  Probably because on this plan there is meat for dinner every night, and a few “pre-packaged” items that came in cans or jars that I wouldn’t normally use.

Meal 1:  Chicken soup with pork rinds.  

The soup was actually quite terrible…I had my suspicions as I was prepping it. Chicken breast is great, but not usually in the crockpot. I would have normally used drums and thighs (less expensive, more flavorful when slow cooking).  The other ingredients were tomato paste, beans, broth, roasted red bell peppers, garlic and spinach.  All in all, soup was:

– Not flavorful
– Didn’t have enough veggies
– Had to triple the broth to make sure we could feed 4 people (our three person family plus one adult guest).
– Recipe called for 10 ounces of baby spinach, and honestly there is NO possible way I could have gotten all of it in, even with triple the broth.
– Had to add 2 tsp. cumin and 2 tsp. chili powder to give it some kind of flavor other than just “broth”.
– Since it still was poor tasting I added 2 ounces cream cheese and 1/4 cup heavy cream.

Despite a huge attempt at doctoring the soup, it still didn’t taste great.  Since we don’t really eat pork I substituted parmesan covered garlic bread which was the meals only saving grace.

Meal 2:  Grandma’s meatloaf with mashed cauliflower

This meal was pretty good, but after my previous chicken soup fiasco I decided I was going to add some ingredients “up front”. You cant doctor meatloaf like soup!

Obviously the Grandma referred to in the recipe didn’t grow up in the same time period as my Nana….Nana taught us that to stretch your meat and feed more people, you need to add veggies. This recipe called for ground meat, oatmeal, sloppy joe sauce, egg whites, 1/4 cup bell pepper, 1/4 cup onion and 1 clove garlic. Lots of meat, only 1/2 cup veggies.

I added 2 stalks celery, used two whole onions, 1/2 lb mushrooms, 1 large red bell pepper, 5 cloves garlic.  I also added the entire egg, rather than just the whites. By adding the sauteed veggies, I snuck in some additional nutrition, AND was able to eek out two loaf pans of the meatloaf, thus stretching my prep time, dollar, and setting myself up for an easy after-work meal next week.

I have to admit that the sloppy joe sauce was quite inventive.  Have never used it before…it had a sort of ketchup-ish flavor which was OK.  However, I think it would have been less expensive to use ketchup with a bit of dijon mustard to get that same taste.

Mashed cauliflower is not one of my favorite dishes, so I went with just steaming some cauliflower and broccoli instead and topping with a little butter and fresh garlic.

Overall this meal was good, but due to the modifications, I can’t truly say if the original recipe would have turned out tasty or not.  The family loved it BTW.

Meal 3:  Rotisserie chicken salad with acorn squash and Parmesan

Recipe called for 4 cups rotisserie chicken.  That’s ALOT of meat!

I went ahead and prepared exactly per the recipe which included mayo, Greek yogurt, jalapeno, ginger, coriander, cilantro, cumin, and green onions.  I was a little more excited about this meal since there were a lot of ingredients that are all very flavorful, and that I don’t use too often.  The chicken salad came together quickly and was very easy to prep.

Acorn squash is not something I prepare too often as a side.  It’s high in carbs, and a little too sweet for my taste, but I went ahead and followed the recipe to the letter.  I was delighted that it turned out awesome.  The Parmesan and olive oil toned down the sweetness of the squash.

The chicken salad, like the other recipes was not bad, not stellar, just OK.  The family did not like it at all though.  I think ginger/cilantro flavor put them off.

Meal 4:  Sesame beef and broccoli with avocado cucumber salad

Yet again….for a low carb plan there are just not enough veggies in this dish.  Recipe called for 2 pounds top round steak (that’s A LOT of meat for a stir fry), frozen broccoli florets, garlic, sesame oil, and bottled Szechuan stir fry sauce.

I added 2 stalks celery, 2 carrots, 1 onion, raw spinach, used FRESH cauliflower and broccoli, and 8 ounces of mushrooms.  The flavor was great, mainly due to the prepared Szechuan sauce.  I think I could have omitted the sesame oil (which was a little spendy), since the bottled sauce already had a strong sesame flavor.  I went ahead and cooked some rice to go with this for the kiddo and a dinner guest.  Everyone loved this dish.

The cucumber avocado salad had GREAT flavor.  Very simple to prep, with diced cucumber and avocado, olive oil, apple cider vinegar, salt and pepper.

Overall this meal was above average simply because you can’t go wrong with bottled Szechuan sauce, but again, I think my additions basically invalidate my ability to truly rate this recipe.

 

 
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