Crock Pot Oktoberfest Dish

1 or 2 Hillshire Farms* beef kabalsa (cut up into bite sized chunks)

1 can (or jar) of sauerkraut

Cut the kabalsa up into bite sized chunks. Layer your crock-pot with

sauerkraut & the kalbalsa, until filled to the top. Place crock pot on low

heat and leave over night(Or for at least 6 hours.) Enjoy with spicy

horseradish mustard. (*Or regular mustard depending on your taste)



Crockpot Chicken Paprika

> Submitted by: Paula C.

> Ingredients:

> 12 pieces of chicken breast strips (not the entire breast)

> 4 medium sized potatoes, sliced, skins left on by choice

> 4 medium onions, peeled and sliced

> 1 cup of water

> 3 Tbsp. oil

> paprika

> Directions:

> Place 4 chicken strips in the bottom of the crockpot. Sprinkle

> with paprika. Then, cover with a layer of potatoes. Cover the

> potatoes with a layer of onions. Add 1 Tbsp. of the oil. Then

> sprinkle generously with paprika. Then start over with the 4

> chicken strips and follow the steps above again for 3 complete

> layers. Pour the cup of water into the crockpot (down the side

> to not wash the paprika away). Cook on high temperature all day

> (6-8 hours).

> *You can use different vegetables if you like. Carrot slices

> would work well.



Best Roast Ever Crock Pot

3 Pound Beef Roast

1 to 2 Tbsp Pepper

2 Cloves Garlic, Minced

3 Tbsp Balsamic Vinegar

1/4 Cup Reduced Sodium Soy Sauce

2 Tbsp Worcestershire Sauce

2 tsp Dry Mustard

Trim fat off edges of roast.

Rub pepper and garlic onto roast.

Put roast in Crock-Pot.

Make several shallow slits in top of roast.

In a small bowl, combine remaining ingredients and pour over meat.

Cover; cook on Low 8 to 10 hours OR on High 4 to 5 hours.

Makes 12 servings

Calories: 150

Protein: 25 G

Fat: 4 G

Carbs: 2 G

Cholesterol: 68 MG

Sodium: 298 MG

Cheesy Crockpot Chicken

2 lbs bonelss, skinless chicken breasts (I used both breasts and thighs)

2 cans condensed cream of chicken soup

1 can cond. cheddar cheese soup (I know a better cook than I could replace

these w/low carb suggestions)

1/4 t. garlic powder

Place chix breasts in crockpot. Mix the undiluted soups together w/garlic

powder and pour over chicken. Cover and cook on low 6-8 hours, or until

chicken is tender.

Serve the delicious sauce over cooked cauliflower (orig. recipe said to

serve over rice or noodles, might be good over cabbage, too!)



Crock Pot Boneless Pork Chops

Phillip Cusano [genoa@epix.net]

On thing I do with boneless pork chops is:

In your crock pot, put a can of sauerkraut and season as preferred --

I use caraway seeds, dill, and an herbal seasoned salt.

Layer pork chops over the top of the sauerkraut and season again. Cook

in crock pot all day -- my family loves this! The pork chops come out

very tender.

Kate



Crock Pot Chicken and Veggies

2 chickens-cut into 8 pieces(I use 8 breasts)

1 small head of cabbage-cut into wedges

2 small zucchini-cut into 1/4ths

1/2 stick of butter- cut into pats

1/2 c heavy cream

1/2 c water

1 tsp salt

1 tsp pepper

1 tsp garlic powder

Put veggies in the crockpot and put chicken on top. Pour cream, water and

seasoning on chicken. Top with pats of butter.

Cook on low for 6-8 hours.

Makes 8 servings



Crock Pot chicken in Italian Cream Sauce

4 boneless/skinless chicken breasts

1 package Italian salad dressing mix

1/4 cup dry sherry

8 oz cream cheese, cut in chunks

Put chicken breasts in crock pot, add salad dressing

mix and sherry. Cook on low 4-5 hours, remove

chicken breasts from crock pot and add cream cheese

chunks. Heat until cream cheese melts, stir mixture,

return chicken breasts to crock pot until reheated. I

serve this over steamed broccoli. You can also use

frozen chicken breasts and let it cook on low all day.

Crock Pot Italian Beef

3 to 4 pound rump roast

1 (8 oz.) can tomato sauce

2-1/2 cups water

1 tsp. salt

1 tsp. pepper

1 tsp. parsley flakes

1 tsp. garlic powder

1 tsp. basil

1 tsp. oregano

Dash Worcestershire sauce

Dash soy sauce

1 package Italian salad dressing mix

Put roast in crock pot. Combine remaining ingredients in saucepan and cook

over medium-high heat until mixture comes to a full boil. Remove from heat

and pour over roast in crock pot. Cook all night on low or 6 to 8 hours on

high. About 1 and 1/2 hours before serving, flake meat apart and continue

cooking.



Crockpot Stroganoff

In a 4 quart crockpot, add the following:

1 (10  oz) can beef broth

 cup dry white wine

1 large onion cut into large chunks

 pound of sliced mushrooms (or 2 cans)

5 cloves of garlic (chopped)

Turn the crockpot on high and let it start getting hot while preparing

the meat below.

Prepare 3 lbs beef round steak (or lean stew meat) by trimming all fat, then

cutting into thin strips or chunks. Set aside.

In a gallon sized baggie, add the following:

 cup of Atkin's Bake Mix

 cup of soy powder (or maybe soy flour, but have not tried this)

1 tsp dry mustard

2 tsp salt or salt substitute

1 tsp pepper

 tsp garlic powder

 tsp onion powder

 tsp Old Bay

1 tsp parsley

Thoroughly shake all dry ingredients together. Add half the meat and

shake in baggie until thoroughly coated. Add coated meat to crockpot.

Do the same with the other half of the meat.

Cook on high for 2 hours, then on low for 4 hours. If you have all day, you

could just leave it on low for 8-10 hours. Stir occasionally

making sure to scrape the bottom of the crockpot.

About 1 hour before serving, stir in 12 oz sour cream.

When the stroganoff was completely tender and ready to serve, I added

approx. 3 cups of spaghetti squash to the crockpot. I stirred this

thoroughly to mix all ingredients. This tasted fine, but did not have

the same kind of texture as it's high-carb accompaniment of noodles or

white rice. I think next time I will put a small head of cauliflower

through the food processor and add that to it instead of the spaghetti

squash. This might end up being more of the rice texture I miss.

Either way, this tasted great and stroganoff is one of those dishes we

have really missed since starting LC. Serving size = 2 large ladelfuls

(approx. 12 oz)Makes 8 servings Approx. 10-12 carbs per serving (this

included the spaghetti squash)



Ann's Chicken For Crock Pot

Recipe By :n/a

Serving Size : 6 Preparation Time :0:00

Categories : Chicken Crockpot

Lowcarb Main Dish

Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 whole fryer chicken -- cut in pieces

salt -- to taste

fresh ground black pepper -- to taste

1 can cream of mushroom soup, condensed

1/2 cup Sauterne wine -- or sherry

2 tablespoons butter -- melted

2 tablespoons Good Seasons Italian salad dressing mix

6 ounces cream cheese -- cut in cubes

1 tablespoon chopped onion

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.

Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5

to 6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and

onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover

and cook for 30 minutes.

Crockpot Corned Beef And Cabbage

4 1/2 lb Corned beef brisket (see note)

2 md Onions -- quartered

1 Cabbage head

Cut in small wedges

1/2 ts Pepper

3 tb Vinegar

3 tb Sugar substitute

2 c Water (see note)

Combine ingredients in pot with cabbage on top.

Cut meat to fit, if necessary.

Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.

(I cooked on low for about 12 hours, until meat was very tender).

Notes:

I discarded the little spice package which came with the brisket.

I omitted the water; it did not seem to matter. There is plenty of

moisture in most meats and veggies.

I might add a few chunks of potatoes and carrots next time!

It was delicious....there is very little remaining! Maybe a cup or two

of cabbage soup!





This is a really easy recipe, but it is so good that when my husband

and I were dating, he actually asked me for the recipe!





Cut up chicken of your choice 2-3 lbs (with or without bone and skin,

your preference, about 2 lbs boneless skinless or 3 lbs with bones & skin, I

prefer dark, so I use skinless thighs)

2 onions

1/2 cup white wine

1 clove garlic

salt and pepper

bay leaf

mushrooms (optional, if you like them)





Slice the onions and place in the bottom of the crockpot, along with

the mushrooms. Crush the garlic clove and add to the onion. Throw in the

bay leaf. Pour the wine over everything. Salt and pepper the chicken and

place on top. It will look like there is not enough liquid, but the chicken

will produce some liquid, it will cook nice and tender. Cook on low about 4

hours, until nice and tender. If overcooked (more than 6 hours), the chicken

can end up dry. I used to serve over rice, since the liquid is so tasty, but

you could use faux rice, LC bread or just by itself. One of these days I'm

going to add cream cheese for a nice rich creamy sauce, but I haven't tried

it yet.




Crockpot Western Omelet Casserole





2 cups shredded zucchini squash, moisture squeezed out

1 pound of bacon diced, cooked and drained

or 1 pound cooked ham, cubed

1 medium onion, diced

1 green bell pepper, diced

1 1/2 cups shredded cheddar or Monterey Jack cheese

1 dozen eggs

1 cup heavy cream

1 cup water

1 teaspoon salt

1 teaspoon. pepper (more or less to taste)



Place a layer shredded zucchini on the bottom of the slow cooker,

followed by a layer of bacon then onions, green pepper and cheese.

Repeat the layering process two or three more times, ending with a

layer of cheese.



Beat the eggs, cream, water, salt, and pepper together. Pour over the

crockpot mixture, cover and turn on low. Cook for 10-12 hours.



Serves 12.



Cheesy New Orleans Shrimp Dip

From: Diana Bauer





1 slice bacon

3 medium onions, chopped

1 clove garlic, minced

4 jumbo shrimp, peeled and deveined

1 medium tomato, peeled and chopped

3 cups shredded Monterey jack cheese

4 drops Tabasco sauce

1/8 teaspoon cayenne pepper

1 dash black pepper



Cook bacon until crisp. Drain on paper towel. Saut onion and garlic

in drippings until soft. Drain on paper towel. Coarsely chop the

shrimp. Crumble bacon and place in a crock pot along with the other

ingredients.



Cover and heat on low setting for about 1 hour, until the cheese is

melted.

Thin with milk if too thick.


Serve with low carb chips or cutup vegetables




Chicken and Spaghetti Squash

From: Sonya Yencer





4 small chicken breasts, split, skinned and boned

8 ounces tomato sauce (unsweetened)

1/2 pound ground sausage, browned, drained

1/2 pound ground beef, browned, drained

1/4 cup water

3 cloves garlic, minced

2 teaspoons dried oregano, crushed

hot cooked spaghetti squash

4 ounces shredded mozzarella cheese

grated Parmesan cheese





In skillet brown the chicken in hot oil, drain. Sprinkle generously

with salt and pepper. Transfer to crockpot.





For sauce, combine tomato sauce, ground sausage, ground beef, water,

garlic, and oregano. Pour sauce over chicken. Cover and cook on low

heat setting for 8 to 9 hours. Remove chicken and keep warm.





Turn cooker to high heat setting, stir mozzarella cheese into sauce.

Cook uncovered, till cheese melts and sauce is heated through.





Serve chicken and sauce over hot cooked spaghetti squash. Pass

Parmesan.





Serves 4.





Garlic Roasted Chicken

From: Diana Bauer





5 pound roasting chicken

salt

pepper

paprika

5 garlic cloves, mashed

1/4 pound sweet butter

1/2 cup canned chicken broth





Sprinkle the chicken, inside and out, with salt, pepper and paprika.

Spread half of the garlic in the cavity and spread the rest on the

outside of the bird. Place the bird in the crockpot and place a few

pats of butter on its breast. Add the remaining ingredients and cook

on LOW for 6 to 8 hours.


Serve the hot garlic butter sauce with the chicken.


Serves 7.



Per serving: 508 Calories (kcal); 37g Total Fat; (67% calories from

fat); 40gProtein; 1g Carbohydrate; 170mg Cholesterol; 159mg

SodiumFood Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable;

0 Fruit; 4 Fat;0 Other Carbohydrates



HOT SPINACH CHEESE DIP
From: A Potful of Recipes by JoAnna Lund

8 oz pkg Philadelphia cream cheese
10 oz pkg frozen chopped spinach, thawed and well drained
1 c finely chopped onion
1/2 t dried minced garlic
1 1/2 c shredded cheddar cheese

In prepared container, stir cream cheese with a spoon until soft. Stir in
spinach and onion. Add garlic and cheddar cheese. Mix well to combine. Cover
and cook on HIGH for 1 hour
Serves 8 (1/4 c) 95 cal; 3 g fat; 11g protein; 5 g carb; 1 g fiber





