Low-Carb Slow Cooker Recipes

May 28, 2016 at 4:51 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website – Low-Carb Slow Cooker Recipes. Low Carb Slow Cooker recipes; recipes including Easy Chicken Enchiladas, Coffee-Braised Brisket, and Aztec Corn Chowder. Find them all and the rest of the healthy and delicious recipes at the Diabetic Living Online website. http://www.diabeticlivingonline.com/

 

 

Low-Carb Slow Cooker RecipesDiabetic living logo

Slow cookers are the ultimate convenience, simmering foods to perfection for hours at a slow and steady rate. These low-carb meals (all with 35 grams of carb or less per serving!) allow you to save time and enjoy the foods you love with half the carbs!

 

 

Easy Chicken Enchiladas

For a Mexican-inspired make-ahead meal, slow-cook chicken in a spicy salsa mixture, then roll it up in tortillas. This diabetes-friendly meal looks so indulgent you won’t believe two enchiladas have only 24 grams of carb per serving……

 
Coffee-Braised Brisket

A coffee, brown sugar, and paprika rub gives this slow cooker brisket a complex sweet-and-spicy flavor. Use a brown sugar substitute to bring this already low-carb meal down to just 5 grams of carb per serving……

 
Aztec Corn Chowder

In just five minutes, throw together a creamy, fiber-rich corn chowder that’s short on carbs but not on flavor. Simply toss the ingredients in the slow cooker for 5 to 6 hours. Enjoy a 1/2-cup serving for just 15 grams of carb…….

 

 

* Click the link below to get all the Low-Carb Slow Cooker Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/low-carb-slow-cooker-recipes

Low-Carb Slow Cooker Recipes

February 10, 2016 at 5:59 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website it’s Low-Carb Slow Cooker Recipes. Having Diabetes 2 myself, I’ve learned you can never have too many Diabetic Friendly Recipes. Especially ones using the easy cooking method of the Slow Cooker! You’ll find recipes for Easy Chicken Enchiladas, Coffee-Braised Brisket, and Aztec Corn Chowder among the many recipes. They can all be found on the Diabetic Living Online website. http://www.diabeticlivingonline.com/
Low-Carb Slow Cooker RecipesDiabetic living logo

Slow cookers are the ultimate convenience, simmering foods to perfection for hours at a slow and steady rate. These low-carb meals (all with 35 grams of carb or less per serving!) allow you to save time and enjoy the foods you love with half the carbs!

 
Easy Chicken Enchiladas

For a Mexican-inspired make-ahead meal, slow-cook chicken in a spicy salsa mixture, then roll it up in tortillas. This diabetes-friendly meal looks so indulgent you won’t believe two enchiladas have only 24 grams of carb per serving……

 
Coffee-Braised Brisket

A coffee, brown sugar, and paprika rub gives this slow cooker brisket a complex sweet-and-spicy flavor. Use a brown sugar substitute to bring this already low-carb meal down to just 5 grams of carb per serving…….

 
Aztec Corn Chowder

In just five minutes, throw together a creamy, fiber-rich corn chowder that’s short on carbs but not on flavor. Simply toss the ingredients in the slow cooker for 5 to 6 hours. Enjoy a 1/2-cup serving for just 15 grams of carb…….

 

 

* Click the link below to get all the Low-Carb Slow Cooker Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/low-carb-slow-cooker-recipes

Low-Carb Slow Cooker Recipes

September 16, 2015 at 4:54 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | 1 Comment
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From the Diabetic Living Online website it’s Low-Carb Slow Cooker Recipes. All kinds of Diabetic Friendly Recipes using the Crock Pot or Slow Cooker. The Diabetic Living Online website is stocked full of delicious, healthy, Diabetic Friendly recipes like these. http://www.diabeticlivingonline.com/

 

 

Low-Carb Slow Cooker RecipesDiabetic living logo
Slow cookers are the ultimate convenience, simmering foods to perfection for hours at a slow and steady rate. These low-carb meals (all with 35 grams of carb or less per serving!) allow you to save time and enjoy the foods you love with half the carbs!

 

 

Easy Chicken Enchiladas

For a Mexican-inspired make-ahead meal, slow-cook chicken in a spicy salsa mixture, then roll it up in tortillas. This diabetes-friendly meal looks so indulgent you won’t believe two enchiladas have only 24 grams of carb per serving…..

 

Coffee-Braised Brisket

A coffee, brown sugar, and paprika rub gives this slow cooker brisket a complex sweet-and-spicy flavor. Use a brown sugar substitute to bring this already low-carb meal down to just 5 grams of carb per serving…..

 

Aztec Corn Chowder

In just five minutes, throw together a creamy, fiber-rich corn chowder that’s short on carbs but not on flavor. Simply toss the ingredients in the slow cooker for 5 to 6 hours. Enjoy a 1/2-cup serving for just 15 grams of carb……

 

 

* Click the link below to get all the Low-Carb Slow Cooker Recipes.

http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/low-carb-slow-cooker-recipes

Fresh take on creamy chicken corn chowder

July 17, 2013 at 9:44 AM | Posted in cooking | Leave a comment
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Came across this article on several sites this morning and thought I would pass it along. It’s all about the Chowder!

 

 

 

Fresh take on creamy chicken corn chowder
Sometimes it seems that just as we get ourselves fully into summer mode, we need to start thinking back to school! Oh, no!

During summer, dinner could be as casual and carefree as a backyard picnic or barbecue. But the start of the school year means a return to at least a slightly more formal sit-down dinner most weeknights. If this shifting of gears is catching you by surprise, consider reaching for some “cheating ingredients” to help you get dinner on the table without a hitch.

This delicious chowder recipe makes liberal use of two of my favorite cheating ingredients: store-bought rotisserie chicken and salsa.

I’ve never met a rotisserie chicken I didn’t like. They are paragons of versatility. You can heat one up and pretend you roasted it, or shred it and add it to all kinds of recipes, from chilies and sandwiches to salads and soups. During the hectic fall dinner season, I almost always have a rotisserie chicken in the fridge. And when the meal is over, I hold on to all the bones and scraps, stockpiling them in the freezer for that rainy day when I have a little extra time to make a stock. Those bones make a killer stock.

Salsa is another ingredient I like to keep handy at all times. An all-purpose condiment that’s replaced ketchup in many households, there’s a salsa these days for every taste: fresh or jarred, mild, medium or hot. And almost all of them are mercifully low in sweeteners. Use the salsa of your choice to set the spiciness of this soup.

Fresh corn is not a cheating ingredient, especially not in August and September. On the contrary, it’s one of late summer’s great stars, built into this recipe not only because it’s absurdly good — try eating freshly picked corn raw right off the cob! — but also because the starch in the corn helps to thicken the broth.

Indeed, after you’ve cut all of the kernels off of the cob, you should scrape the cob itself with the dull side of a knife. The milky liquid that results is another soup thickener (as are the potatoes in the recipe). Finally, at the end of the cooking process, I pureed some of the vegetables — the onions, as well as corn and the potatoes — to make the soup creamy without adding any cream.

I recommend garnishing this soup with homemade tortilla strips. They’re delicious, a snap to cook up, and both fresher and lower in fat than store-bought tortilla chips. Then again, if you’ve run out of time, use the store-bought baked chips.

The real beauty of this soup is that it’s a hearty and complete meal in a single bowl. You won’t need to serve anything else on a weeknight and it leaves you with very few dishes to clean up.

SOUTHWESTERN CORN AND CHICKEN CHOWDER WITH TORTILLA CRISPS

Start to finish: 1 hour (30 minutes active)

Servings: 4

Three 6-inch corn tortillas

2 teaspoons ground cumin, divided

1/2 teaspoon chili powder

Kosher salt

1 tablespoon vegetable oil

1 cup finely chopped yellow onion

1/2 pound red bliss or Yukon gold potatoes, cut into 1-inch cubes

2 cups fresh corn kernels (or thawed frozen)

4 cups chicken broth

3 cups chopped or shredded rotisserie chicken

1 cup purchased salsa

1 to 2 tablespoons lime juice

Chopped fresh cilantro or basil, to garnish (optional)

Heat the oven to 400 F.

Arrange the corn tortillas on a baking sheet, then mist them with cooking spray.

In a small bowl, combine 1/2 teaspoon of the cumin, the chili powder and a pinch of salt. Sprinkle the mixture evenly over the tortillas. Using a pizza cutter, cut the tortillas into thin strips. Bake them on the middle shelf of the oven until they are golden and crisp, about 6 to 8 minutes. Set aside to cool.

In a large saucepan over medium, heat the vegetable oil. Add the onion and cook, stirring, until golden, about 5 minutes. Add the remaining 1 1/2 teaspoons cumin and cook, stirring, for another minute.

Add the potatoes, corn and chicken broth, bring to a boil and simmer for 15 minutes, or until the potato is tender. Transfer 1 1/2 cups of the mixture (mostly solids) to a blender and carefully blend until smooth. Return the mixture to the saucepan, add the chicken and salsa and cook until just heated through. Add salt and lime juice, to taste, and water, if necessary, to achieve the desired consistency.

Divide between 4 serving bowls and garnish each portion with some of the tortilla strips and cilantro, if desired.

Nutrition information per serving: 400 calories; 110 calories from fat (28 percent of total calories); 12 g fat (2 g saturated; 0 g trans fats); 85 mg cholesterol; 39 g carbohydrate; 4 g fiber; 10 g sugar; 34 g protein; 1,140 mg sodium.

Campbell’s Chunky New England Clam Chowder w/ Grilled Cheese Sandwich

April 17, 2013 at 5:09 PM | Posted in Healthy Life Whole Grain Breads, Sargento's Cheese, soup | Leave a comment
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Today’s Menu: Campbell’s Chunky New England Clam Chowder w/ Grilled Cheese Sandwich

 
Well my original plan was to have a new recipe with Chicken Tenders that had Honey in the recipe. I thought I had plenty of Honey onCampbells New England clam Chowder 006hand but as I was gathering my ingredients I found I just had a small amount and it had turned to Sugar. I’ll learn to check ahead! So with that put on hold I went with Campbell’s Chunky New England Clam Chowder and Hearty Potatoes w/ Grilled Cheese Sandwich.

 
The Clam Chowder was easy to prepare; just empty the can into a small sauce pan and stir and heat. It’s a very good tasting Chowder that’s nice and thick. I served it with a side of Skyline Oyster Crackers. To go with the Chowder I made a Grilled Cheese Sandwich using Healthy Life Whole Grain Bread and Sargento Reduced Fat Cheddar Jack Cheese. Everything simple but filling and delicious. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

Campbell’s Chunky New England Clam Chowder w/ Hearty Potatoes Soup

Tender Atlantic clams & heart potatoes
America’s #1 selling New England clam chowder
Good source of fiber**
Thick & creamy
**Contains 13 g of total fiber per serving

Made in USA

 

Nutrition Facts

Servings: 1
Calories 210 Sodium 870 mg
Total Fat 12 g Potassium 0 mg
Saturated 2 g Total Carbs 17 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 6 g
Cholesterol 10 mg
Vitamin A 0% Calcium 8%
Vitamin C 6% Iron 6%
INGREDIENTS: CLAM STOCK, POTATOES, CLAMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA AND/OR SOYBEAN), CONTAINS LESS THAN 2% OF: POTATO STARCH, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SOY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, MODIFIED FOOD STARCH, SODIUM PHOSPHATE, FLAVORING, SPICE, FLAVORING (COD), CLAM EXTRACT POWDER (CLAM MEAT, SALT, SUGAR, SOY SAUCE [SOYBEANS, WHEAT, SALT]), SUCCINIC ACID

 
http://www.campbellsoup.com/Products/Chunky?pd=yes

 

One of America’s Favorites – Chowder

April 16, 2012 at 8:18 AM | Posted in Food, potatoes, vegetables | 1 Comment
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In North America Chowder is a generic name for a wide variety of seafood or vegetable stews and thickened soups, often with milk or

cream and mostly eaten with saltines. Some varieties are traditionally thickened with crushed ship biscuit instead of flour, which is more usual. New England clam chowder – perhaps the best known chowder – is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter, it. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream, and typically omits potatoes; Corn chowder ; a wide variety of fish chowders; and potato chowder, which is often made with cheese.

Origin of the term is obscure. One possible source is French chaudière, the type of pot in which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole – a generic name for a set of main courses originally prepared in a dish called a casserole.)

The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day’s catch into a large pot, along with other available foods.

Fish chowder, corn and clam chowder, continue to enjoy popularity in New England and Atlantic Canada.

Types of chowder:

*Clam chowder – Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring. It is believed that clams were added to chowder because of their relative ease to collect.

Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstain from meat every Friday, which used to be a requirement for Catholics before liturgical changes in Vatican II. Though the period of strict abstinence from meat on Fridays was reduced to Lent, the year-round tradition of serving clam chowder on Fridays remains.

*Corn chowder – Corn chowder is a type of thick soup or chowder similar to New England clam chowder, with corn substituted for

Potato and corn chowder

clams in the recipe.

*Southern Illinois chowder – Southern Illinois Chowder is a thick stew/soup very different from the New England and Manhattan chowders. The term “chowder” is of French-Indian origin. In Edwards County, Illinois, it refers to both the food and to the social gathering at which it is prepared and served. It is believed to have been brought to the area by the earliest settlers, or “backwoodsmen”. Traditionally, the chowder time season commences when the first tomatoes ripen and closes with the first heavy frost.

Chowder is usually cooked outside in large black kettles or cauldrons, ranging in size from 20 to 70 gallons. Invariably prepared according to secret recipes, the ingredients are added to boiling water according to their cooking time, so that all are cooked and ready at the same time. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Chowder is usually considered ready when the ingredients have amalgamated into a fairly thick soup, usually taking four or more hours. The kettles must be stirred almost continuously so that the chowder does not “catch” on the base and scorch. This is accomplished using a wooden blade known as a “paddle”. Measuring between eighteen to twenty-four inches long and six to eight inches wide, a paddle has had several bored holes through the blade and a handle attached at right angles. One cook will paddle the chowder – causing the bones to rise – and another cook, called “the bone picker,” will use tongs to pick out bones as they separate from the meat.

In 1958, the County Commissioners of Edwards County, Illinois, proclaimed their county the “Chowder Capital of the World.”

*Bermuda Fish Chowder – Bermuda fish chowder is a soup that is considered the national dish of Bermuda, a British Overseas Territory in the North Atlantic Ocean. Its basic ingredients are fish, tomatoes and onions, seasoned with black rum and “Sherry Pepper Sauce”. The recipe is believed to have been developed by the 17th century British colonizers of Bermuda. Bermuda fish chowder is of a much lighter consistency than chowders that are thickened with milk or cream. It is sometimes compared with bouillabaisse.

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