Category: Low Carb

Slow Cooker 20 to 40 Clove Garlic Chicken

(I haven’t made this one yet)

3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact

The Directions.

I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. 

Mediterranean Chicken

2-3 pounds chicken. I like boneless thighs; any kind will work.

1 (10-ounce) bag of frozen artichoke hearts (or a can or jar)

1 cup green olives, no juice (or kalamata, or a mixture)

1 (26-ounce) can of tomatoes (and juice)

The Directions:

put everything in your crockpot.

turn on.

cook on low for 8 hours, high for 4-6.

Serve over pasta, rice, or quinoa. 

We ate it with quinoa, and it was a great pairing.

Meatball Stroganoff

  • 1 lb ground beef (80/20)
    1 egg
    1/4 cup almond flour
    1 tsp kosher salt
    1/4 tsp black pepper
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1 tsp dried parsley
    1 tsp Worcestershire sauce
  • (I usually just buy meatballs premade and just make sauce)
  • 2 Tbsp butter (for frying)
  • 1 Tbsp butter
  • 2 cups sliced mushrooms (white or cremini)
  • 1 cup sliced onions
  • 1 clove garlic, minced
  • 1 1/2 cups beef broth
  • 3/4 cup sour cream
  • 1/4 tsp xanthan gum (or use flour)
  • salt and pepper to taste
  • 2 Tbsp fresh parsley, chopped
  • Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
    2.Form into 12 meatballs.
    3.Heat the 2 Tbsp of butter in a large, nonstick saute pan.
    4Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
    Remove the meatballs from the pan and set aside.
  • Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
  • Cook until the mushrooms are golden and fragrant (4-5 minutes.)
  • Remove the mushrooms from the pan.
  • Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
  • Remove the onions from the pan.
  • Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
  • Whisk in your sour cream and xanthan gum until smooth.
  • Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
  • Simmer on low for 20 minutes.
  • Season with salt and pepper to taste.
  • Garnish with the fresh parsley right before serving.
  1. Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
  2. Form into 12 meatballs.
  3. Heat the 2 Tbsp of butter in a large, nonstick saute pan.
  4. Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
  5. Remove the meatballs from the pan and set aside.
  6. Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
  7. Cook until the mushrooms are golden and fragrant (4-5 minutes.)
  8. Remove the mushrooms from the pan.
  9. Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
  10. Remove the onions from the pan.
  11. Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
  12. Whisk in your sour cream and xanthan gum until smooth.
  13. Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
  14. Simmer on low for 20 minutes.
  15. Season with salt and pepper to taste.
  16. Garnish with the fresh parsley right before serving.

I serve with zoodles. I add them the last few minutes of cooking to soak up the flavor . . .

https://mealplannerpro.com/member-recipes/Keto-Beef-Stroganoff-Meatballs-Recipe-829964

Cauliflower Breadsticks

Ingredients

  • 4 cups cauliflower riced, about 1 large head of cauliflower
  • 4 eggs
  • 2 cups mozzarella cheese I used a Tex Mex blend
  • 3 tsp oregano
  • 4 cloves garlic minced
  • salt and pepper to taste
  • 1 cup mozzarella cheese or more, for topping

US Customary – Metriclove what you see?Follow @jocooks on Pinterest!

Instructions

  • Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
  • Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
  • Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Let the cauliflower cool just until there’s no more steam coming from it. Place the microwaved cauliflower in a large bowl and add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper. Mix everything together.
  • Separate the mixture in two and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
  • Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don’t be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
  • Slice and serve.

https://www.jocooks.com/recipes/cheesy-cauliflower-breadsticks/

Seafood Gumbo – like the Boathouse

(see below for Crockpot and cheaper variations)

Gumbo

1 lb okra – frozen sliced

1 onion

1 green pepper

½ cup celery

4 cups water

1 lb shrimp

½ lb crab claws

2 cans diced tomatoes

1 sm can tomato sauce

Lots of Old Bay (1-2 Tablespoons)

Bay leaves

Garlic powder

Using a few tablespoons evoo, fry okra for about 20 minutes. Chop the veggies. Add to okra. Cook until translucent and okra is no longer “ropey”. Add everything but seafood. Bring to boil. Add seafood and simmer for about 30 minutes. Makes about 8 bowls of gumbo.

Crockpot Version – Add all ingredients besides seafood to crockpot. Cook on low for 6-8 hours (or longer). Add seafood. Cook on high until shrimp is cooked through (around 10-20 minutes). 

Slightly cheaper gumbo version (sub fish and scallops for crab claws)

Gumbo

28 oz frozen okra – frozen sliced

1 ½ – 2 onions

1 1/2-2 green pepper

1 cup celery

6 cups water

1 lb shrimp

1 lb bay scallops

piece or two of tilapia

3 cans diced tomatoes

1 large can tomato sauce

3 T Lots of Old Bay

Bay leaves

1 tsp Garlic powder

Using a few tablespoons evoo, fry okra for about 20 minutes. Chop the veggies. Add to okra. Cook until translucent and okra is no longer “ropey”. Add everything but seafood. Bring to boil. Add seafood and simmer for about 30 minutes. Makes about 8 bowls of gumbo.

Cheesy Scalloped Zucchini

Ingredients
2 tbsp. butter (plus more for buttering pan)
2 cloves garlic, minced
2 tbsp. flour
1 1/2 c. whole milk
1 1/2 c. shredded Gruyère, divided
1/2 c. freshly grated Parmesan
kosher salt
Freshly ground black pepper
pinch of nutmeg
4 medium zucchini, sliced crosswise into 1/4” coins
2 tsp. chopped fresh thyme
Chopped fresh parsley, for garnish

 

Directions
  1. Preheat oven to 375° and butter a medium casserole dish.
  2. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute more. Add milk and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.
  3. Turn off heat and add 1 cup Gruyère and Parmesan. Stir until cheese has melted, then season with salt, pepper and nutmeg.
  4. Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with salt and pepper and pour about one-third of the cream mixture over zucchini. Sprinkle some of the remaining Gruyère on top, then sprinkle thyme on top of cheese.
  5. Make two more layers with remaining zucchini slices, cream mixture, cheese and thyme. Bake until bubbly and golden on top, 23 to 25 minutes.
  6. Garnish with parsley and serve warm.

https://www.delish.com/cooking/recipe-ideas/recipes/a52242/cheesy-scalloped-zucchini-recipe/

Zucchini Waffle Grilled Cheese

Ingredients
2 large zucchini
1 large egg
1/2 c. freshly grated Parmesan
2 green onions, thinly sliced
1/4 c. cornstarch
kosher salt
Black pepper
1/2 tsp. crushed red pepper flakes
2 c. shredded Cheddar
“O, That’s Good!” Broccoli Cheddar Soup

 

Directions
  1. Grate zucchini on a box grater, then squeeze excess moisture with a clean kitchen towel.
  2. In a large bowl, mix grated zucchini, egg, Parmesan, green onions, and cornstarch. Season with salt, pepper, and red pepper flakes.
  3. Heat a waffle iron and pour in ⅓ cup of zucchini mixture. Cook until golden, about 3 minutes. Continue with the rest of mixture.
  4. Place one waffle back into the waffle iron and top with ½ cup cheese. Top with another waffle and cook until cheese is melted. Repeat with remaining waffles and cheese.
  5. Serve warm with O, That’s Good! Broccoli Cheddar Soup for slurping and dunking.

https://www.delish.com/cooking/recipe-ideas/recipes/a55808/zucchini-waffle-grilled-cheese-recipe/

Cheeseball

Cheese Ball

1 lb med sharp cheese – grated 2 lbs cream cheese

1 cup chopped nuts 2 crushed garlic cloves

1 small can minced olives pinch baking soda

1 small can evaporated milk salt to taste

Blend cheeses and other ingredients except nuts. Sprinkle wax paper with paprika and nuts. Roll cheese mixture in balls on wax paper. Wrap in foil and chill.

Instant Pot Chicken Thighs

1-2 Pounds Chicken – I used frozen chicken thighs (boneless).
Add 1 cup water or broth to Instant Pot. Cook on high pressure for 20 minutes (use trivet).  Remove chicken and trivet, dump out broth/water and make one of the following:

Creamy Chicken – Basic

Add 4 ounces cream cheese, 1 chicken bullion cube, and white wine or water (about 1/4-1/2 cup) to instant pot and saute. Can also add mushrooms, onions, sundried tomatoes, spinach, artichokes, parmesan cheese, etc.

Cream Cheese Italian Chicken

Add 4-8 oz. of cream cheese and 1/2 – 1 packet of dry italian seasoning. Heat through on Saute. I like this one with mushrooms.

BBQ Bacon

Place chicken back  in bottom. Pour BBQ sauce over. Add cooked bacon, chopped scallions, and cheddar or monterey jack cheese. Heat on slow cooker for later or higher setting until cheese melts.

Piccatta style

Add chicken bullion, garlic, white wine, capers, italian seasoning, and lemon juice to pan. Add zoodles. Cook on saute for a few. Add chicken back in until heated through.

Buffalo Style
Put chicken back in. Pour buffalo sauce over and crumbles of blue cheese.

Mediterranean

Add white wine, chicken broth, olives, and tomatoes.