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

 

Szechuan Stir Fry with Shirataki Noodles December 30, 2012

Filed under: Dinner — Low Carb Jabberwockey @ 7:43 pm
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Szechuan Stir Fry with Shirataki Noodles
1 lb. beef (mine was top round, but any steak variety will do)
2 8oz. packages Shirataki noodles, rinsed
6 oz. prepared Spicy Szechuan sauce
1 large bunch broccoli florets
1/2 cup slivered almonds, toasted
5 oz. mushrooms, sliced
3 small tomatoes, diced
2 small zucchinis, diced large
2 small red bell peppers sliced
1 large onion, sliced
2 large celery stalks, sliced
5 cloves garlic minced

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– Sautee onion and celery in a bit of oil on med-high heat. When cooked, remove from pan to plate.
– Sautee broccoli, mushrooms, bell peppers, garlic in small amount of oil.  When cooked remove to plate.
– Cook the meat with a little salt, add the zucchinis when meat is nearly done.
– Add all veggies back into pan.
– Add noodles to pan, along with Szechuan sauce and mix until they are heated through.  Remove from heat, Add tomatoes, and almonds, and serve.

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Fat 9.8g | Carb 16.2g | Net Carb 12.0g | Prot 14.3g | Kcals 203

 

Delicious Lunch December 22, 2012

Filed under: Dinner,EMEALS reviews,Lunch — Low Carb Jabberwockey @ 8:41 pm
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Leftover Cabbage Roll Patties

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This patty was delicious, and was a quick and easy prep, since I had a little leftover meat from my EMEALS cabbage roll escapades.   Recall that the cabbage rolls got a “thumbs up” from both me and the fam.

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Total prep and cook time was 5 minutes.

 

Pot Roast (Crockpot) November 4, 2012

Filed under: Crockpot,Dinner — Low Carb Jabberwockey @ 6:40 pm
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Quick and easy meal that can be prepped the night before and kept in the fridge overnight and plugged in first thing in the morning.  I made this on Halloween, and we actually went out trick-or-treating before eating, so it ended up being in the crockpot for about 12 hours.  Was still totally awesome. 

Pot Roast (Crockpot)

2 lb. beef roast
1 medium onion sliced
2 medium carrots chunked
8 oz. mushrooms sliced
1 sweet red pepper diced
15 oz. diced canned tomato
1 tsp thyme leaves
1 tsp allspice
1 tsp Kosher salt
1/2 tsp. cracked black pepper

Add all veggies to bottom of crockpot. Lay beef ontop (no stovetop browning neccessary). Sprinkle salt on meat.  Pour canned tomatoes over beef.  Sprinkle the rest of the seasonings over the tomatoes.

Cook on high for 4 hours or low for 8.

 

 
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