25 Low-Carbohydrate Recipes for the Slow Cooker E-Book

Mattis Lundqvist

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2018

Beschreibung

Recipes:

Cabbage rolls
Butternut Squash Casarole
Corn Chowder
Mahogany Chicken
Buffalo Chicken Salad
Curried Chicken with Barley
Turkey Wrap
Tortilla Chicken Soup
Zesty Jalapeno
Roasted Tomato Soup
Herb Chicken and Mushrooms
Tortellini Turkey Soup
Italian Zuppa
Peanut Noodles with Vegetables
Apricot and Mustard Chicken Sandwiches
Italian Pork Chops
Wild Rice Soup
Potato, Egg, and Sausage Breakfast
Steak Roll Up Wraps
Oxtail Stew
Slow Cooker Chicken with Sausage
Thai Curry Ground Beef
Ropa Vieja
Tri-Tip Tacos
Italian Beef

Leseprobe

Mattis Lundqvist

25 Low-Carbohydrate Recipes for the Slow Cooker

Delicious low carb recipes for all slow cooker fans - part 3: Measurements in grams

BookRix GmbH & Co. KG81371 Munich

Cabbage rolls

500g Ground Beef

500g Ground Sirloin

1 tablespoons Paprika - smoked, sweet, or hot

2 teaspoons Roasted Fennel Seeds

1 teaspoon ground Black Pepper

2 cloves Garlic, finely minced

2 Tbsp. Dried Minced Onion

½ teaspoon Chili Flake

½ teaspoon ground Coriander

280g of White Rice

Salt

350ml Apple Cider Vinegar

200ml White Wine Vinegar

1 large white Onion, cut into strips

500ml Tomato Juice

1 head Green Cabbage, Cored with outer-most leaves removed

1. In a steamer, cook the cabbage leaves for 15 minutes, until pliable. Remove and dunk into an ice bath.

2. In a large bowl, mix the meat, paprika, fennel seeds, pepper, coriander, garlic, Minced Onion, chili flake, and rice. Season with salt.

3. Take a leaf of cabbage and place about 2 tbsp. of the meat mixture near the core end and roll, tucking the sides in as you go. Place into the slow-cooker seam side down.

4. Repeat until you run out of either meat mixture or cabbage leaves. If you run out of meat, cut the cabbage into strips. If you run out of leaves, pack the meat between the cabbage rolls.

5. Add the strips of onion (and cabbage, if you had left overs), the Vinegars, and the tomato juice. Place the cover on and cook for 4 hours on high, or 8 hours on low.

Cal - 251, Carbs - 11.9g, Protein - 20.5g, Fat - 14.3g, Fiber - 3.5g

Butternut Squash Casserolle

1kg Ground Sirloin

600g Butternut Squash, cut into 1/2 inch/1cm cubes

250ml Water

180g Tahini

70g Sunflower Seeds

1/2 teaspoon Sweet Paprika

Salt

Black Pepper

Brown the sirloin on the stove. Add to the slow-cooker on high.

Add the squash, water, and salt and pepper to taste. Cook for 4 hours, or until the squash is soft.

Remove the squash and beef from the slow-cooker, leaving behind any liquid and place in a large bowl. Add the tahini, sunflower seeds, and paprika and stir to combine.

Cals - 330, Carbs - 18.2g, Protein - 15.5g, Fat - 23.7g, Fiber - 5.1g

Coffee Braised Brisket

2 Tbsp. of Light Brown Sugar

1 Tbsp. of Ground Coffee

1 Tbsp. of Paprika

1 tsp. of Garlic Powder

1 tsp. of Pepper

1 tsp. of Salt

500-1500g Beef Brisket – Boneless

2 Large Onions – Sliced

120ml of Coffee – Brewed

1 Tbsp. – Balsamic Vinegar

Directions:

In a small mixing bowl combine the ground coffee, brown sugar, garlic powder, paprika, salt, and pepper. Trim the fat off of the brisket. Rub the seasoning mixture over the brisket.

Cut the meat to fit into your cooker. Put the meat in with the onion on top of the brisket.

Combine the brewed coffee and the vinegar, then pour over onions.

Cook with lid for 9-10 hours on low or 4 ½ - 5 hours on high.

Take out meat and cut on a cutting board. Cut with across the grain.

Use a slotted spoon and take out the onions and put it on top of the sliced meat.

Nutritional Information:

Calories:  229

Total Fat: 8g

Saturated Fat: 3g

Carbohydrates: 8g

Protein: 32g

Corn Chowder

150g of Dry Yellow Split Peas

1liter Chicken Broth  - Low Sodium

250ml of Water

360g of Corn Kernels

90g of Chopped Roasted Red Peppers

100g of Diced Green Chiles

1 tsp. of Cumin

½ tsp. of Oregano – Crushed

½ tsp. Thyme – Crushed

150g of Cream Cheese with Chive and Onion

Directions:

Rinse your peas. In your slow cooker combine the chicken broth, split peas, water, peppers, corn, cumin, Chiles, oregano, and thyme.

Cover it and cook it on high for 5-6 hours. Allow it to cool for 10 minutes.

Transfer 500ml of soup into the food processor or the blender.

Cover it and blend it until its smooth.

Put the pureed back into the cooker. Add in the cream cheese.

Stir it well until the cream cheese melts.

Cover it back up and cook it for 5 minutes.

Nutritional Information:

Calories:  222

Total Fat: 7g

Saturated Fat: 5g

Carbohydrates: 30g

Protein: 11g

Mahogany Chicken

100ml of Pineapple Juice – Unsweetened

60g of Soy Sauce – Reduced Sodium

3 Tbsp. of Potato Starch

3 Tbsp. Vinegar – Balsamic

2 Tbsp. Of Dry Sherry

2 Tbsp. of Tomato Paste

1 Tbsp. of Honey

1 Tbsp. of Garlic – Minced

1 Tbsp. of Ginger – Ground

½ tsp. of Cayenne Pepper

1 Medium Onion – Wedged

2 Medium Carrots – Peeled, Sliced

12 Small Chicken Thighs – Skinless, Boneless

300g of White Rice

2 Tbsp. of Green Onions – Thinly Cut

Directions:

In a medium mixing bowl, stir in the soy sauce, pineapple juice, potato starch, sherry, vinegar, honey, tomato paste, ginger, garlic, and cayenne. Put it aside.

Top it with carrots and the chicken. Pour the soy mix on the top. Cover it and cook it on low for 6-7 hours or 3 – 3 ½ hours on high.

Five minutes before you serve it cook the rice. Serve the chicken and the sauce over your rice. Sprinkle it with green onions.

Nutritional Information:

Calories:  287

Total Fat: 5g

Saturated Fat: 1g