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the low carb way

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Archive for the ‘Slow Cooker’ Category

Crockpot Chicken with Veggies

Posted by Solitary Dancer on January 16, 2011

Here’s a recipe I was planning on cooking but have postponed until next weekend.  I’m taking this week to eat leftovers and clean out some stuff in the ‘fridge.

Besides, I’m pretty disgusted since my weight went right back up to my starting point.  Why? I have no idea.  Should I call it a week of bloat and keep going?  I don’t know.  But, I will keep going. If I don’t I will only make matters worse.

Anyway, here’s the recipe.



1/2 pound Cabbage, cut in wedges 
1 medium onion, sliced 
8 oz sliced mushrooms 
2 pounds chicken breasts (skinless) 
2 pounds of chicken thighs (skinless)
   NOTE: it’s cheaper to buy the chicken with the skin on and when it’s about half defrosted you can skin it yourself. 
2 cups of no-sugar added spaghetti sauce (Hunt’s makes a good one) 
Guar of Xanthan Gum (this is used for thickening and is optional. I use Glucomannan powder
Grated Parmesan Cheese (used for topping just before serving)


1. Put the cabbage, onion, and mushrooms in the crockpot.
2. Put the chicken on top of the vegetables
3. Pour the spaghetti sauce over the top
4. Cover the crockpot and set to LOW
5. Cook for 6 hours
6. Thicken the sauce and serve with grated parmesan cheese


6 servings
254 calories
5g fat
46g protein
4g carbs
1g fiber
3g net carbs


Posted in Cabbage, Chicken, Main Dishes, Slow Cooker | 2 Comments »

Chicken Chili

Posted by Solitary Dancer on January 6, 2011

Last week’s recipe stunk so I did not post it.  I wouldn’t subject my friends to its nastiness.

Anyway, I am posting this one ahead of time since I can’t imagine that it would be bad.  I’m planning on making this over the weekend.  It makes 6 servings and has 4 net carbs per serving.

Chicken Chili


2 lbs boneless, skinless chicken breasts
16 oz salsa (read the labels and pick the lowest carb count)
1 tbs. chili powder
1 tsp. chicken bouillon concentrate
3 oz Monterey Jack cheese, shredded (not needed until cooking is completed)
6 tbs. sour cream (not needed until cooking is completed)


1. Place chicken in crock pot

2. In a bowl, add the salsa, chili powder, and bouillon

3. Stir together making sure the bouillon is dissolved.

4. Pour mixture over the chicken

5. Cover and set crock pot to cook on LOW

6. Cook time is about 7 to 8 hours

7. Once the cooking is done, shred the chicken ( just pull it apart with a fork)

8. To serve –  top with cheese and sour cream

I think this sounds pretty tasty.  Way better than the mess I cooked up last week.  smile_embaressed

Posted in Chicken, Main Dishes, Slow Cooker | 1 Comment »

Crock Pot Eggs Florentine

Posted by Solitary Dancer on December 23, 2010

I haven’t tried this but it’s on my list of things to cook for the New Year.  🙂

Eggs Florentine in the Crock Pot. 


  • 2 cups shredded cheddar cheese, divided
  • 10 ounces frozen,chopped spinach (make sure it is thawed and drained.
  • 1/4 cup chopped onion (I will probably use way less.  I don’t like a lot of onion taste in egg dishes)
  • 6 eggs, beaten
  • 1 cup heavy cream
  • 1 tsp black pepper
  • 1/2 teaspoon Italian seasoning (I will probably omit this. I think it might overpower the dish)
  • 1/2 teaspoon garlic powder


  1. Spray the crock pot with nonstick cooking spray
  2. Spread 1 cup of the cheese on the bottom of the crock pot
  3. Then layer the spinach, mushrooms and onions
  4. In a bowl, combine the eggs, cream, and seasonings (mix well)
  5. Pour the mixture in to the crock pot (Pour slowly)
  6. Top with the remaining 1 cup of cheese
  7. Set Crock Pot to High and cook for 2 hours or until the center is set.

The original recipe says there are 10 CHO – 4G Fiber = 6 Net Carbs per serving.  The recipe makes 4 servings.

If this turns out good I will probably make a double batch and use it for breakfast the entire week. I don’t think I will cook a doubled recipe. Might not come out so well.  Since it only takes two hours to cook I can cook two separate batches.

Posted in Breakfast Ideas, Brunch, Eggs, Slow Cooker | Leave a Comment »

Cajun Stew

Posted by Solitary Dancer on July 12, 2009

This just sounded quite tasty and thought you guys might enjoy this.  I agree with the poster that the main source or carbs is in the tomatoes. So, if you are very sensitive to tomatoes watch how much you add to your servings.

Other than that, it looks pretty darned good.

Cajun Stew

Posted By Brian Dickey

Serves: A lot.
Carbs Per Serving: Mostly from tomatoes (net 3 per 1/2 cup)
Prep Time: 30 min
Effort: Easy


2 large cans peeled crushed tomatoes
1/2 can tomato paste (small)
3/4 lb ground beef
8 hot Italian sausages
diced green pepper
diced onion
hot sauce
red pepper flakes
salt and pepper

How to Prepare:
Place tomatoes in tall pot (make sure you check the label for no sugar added, net carbs should be 3 for a 1/2 cup serving), add the tomato paste, spices and diced vegetables while browning the ground beef and sausages. Prick the skins of the sausages as they brown.

When the meat has been browned, drain well, add to the stew pot. Simmer for about two hours until the meat is tender. Depending on seasoning, stew will be tangy but not too hot.

NOTE: I think this might do well in a slow cooker

Article printed from Low carb recipes.: http://www.low-carb-ketogenic-diets.com/recipes

URL to article: http://www.low-carb-ketogenic-diets.com/recipes/cajun-stew.html

Posted in Slow Cooker, Stews/Chilis | Leave a Comment »

Peppadew Stew

Posted by Solitary Dancer on January 7, 2009

I found this website and was just fascinated. I love soup but don’t really have time to make good homemade stuff. The canned stuff is usually not very carb friendly. 

I started digging around this site and found quite a few goodies. The site has all the nutritional information and cooking instructions and suggestions for each product.

Here’s a great example.

Here’s a screen shot from the website. See what I mean! 75 calories and 10 grams of carbs per serving. If you want you can add meat to it.

What do you think? I think it’s awesome. Don’t forget to check it out.  Click here to go to soupsonline.com

Posted in Lunch Ideas, New Products, Slow Cooker, Soups, Soups & Salads | Leave a Comment »

Lemon Chicken

Posted by Solitary Dancer on November 18, 2008

I love crock pot recipes.  This is a perfect time of year to cook up stuff in the crock pot.  When I saw this recipe I thought this would be a winner.

Lemon Chicken
posted by: diner524

The poster says this recipe came from Taste Of Home’s Simple and Delicous Magazine.


    * 1 teaspoon oregano, dried
    * 1/2 teaspoon seasoning salt
    * 1/4 teaspoon black pepper
    * 6 boneless skinless chicken breast halves (6 ounces each)
    * 2 teaspoons chicken bouillon granules
    * 1/4 cup boiling water
    * 3 tablespoons lemon juice (I would use fresh if possible)
    * 1 1/2 teaspoons garlic, minced
    * 1 1/2 cups sour cream (12 oz.)
    * 2 teaspoons fresh parsley, minced


   1.Combine the oregano, seasoned salt and pepper rub over chicken. Place in a 3-qt slow cooker. In a small bowl, dissolve bouillon in boiling water. Stir in lemon juice and garlic. Pour over chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170 degrees.

   2.Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook for 15 mins or until heated through. Serve chicken with sauce and rice if desired.

Posted in Chicken, Main Dishes, Slow Cooker | Leave a Comment »

Paula Deen’s Swiss Steak

Posted by Solitary Dancer on September 25, 2008

Swiss Steak by Paula Deen


  • 1 round steak (approximately 1 1/2 pounds) (see Note)
  • Salt and pepper to taste
  • 1  teaspoon  garlic powder
  • all-purpose flour for dusting (Substitute with Carbalose Flour)
  • 1/3  cup  vegetable oil
  • 2 cloves garlic, crushed
  • 1 (14-1/2 ounce) can diced tomatoes (use can and add 1 can of water)
  • 1 medium onion, cut into strips
  • 1 medium bell pepper, cut into strips


Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper.

Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil.

Transfer to Dutch oven.

Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water.

Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered.

Season, to taste, with additional salt and pepper.

Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.

Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.

Posted in Beef, Main Dishes, Slow Cooker | Leave a Comment »

Jamaican Jerk Chicken Drumsticks

Posted by Solitary Dancer on July 3, 2008

Jamaican Jerk Chicken Drumsticks
by: Catercow

photo credit: Wikimedia 


    * 1 1/2 teaspoons garlic powder
    * 1/2 teaspoon ground allspice
    * 1/4 teaspoon cayenne pepper
    * 1/4 teaspoon ground black pepper
    * 1/4 teaspoon ground nutmeg
    * 1/4 teaspoon ground cinnamon
    * 1/2 tablespoon kosher salt
    * 1/4 tablespoon granulated sugar (I’m sure a bit of Splenda would work just fine)
    * 2 tablespoons vegetable oil
    * 2 tablespoons soy sauce
    * 1/4 cup white vinegar
    * 1/8 cup orange juice
    * 1/2 tablespoon lemon juice
    * 2 small jalapeno peppers, seeded and chopped finely
    * 3/4 green onion, chopped
    * 6 skinless chicken drumsticks


   1.Mix together all ingredients in a crock pot.

   2.Put in the chicken and cover with the marinade.

   3.Cook on warm heat for 7-8 hours or low for 4-6 hours. Keep shifting the drumsticks in the crockpot to ensure that they are being evenly marinated and cooked.

Posted in Chicken, Main Dishes, Slow Cooker | 1 Comment »

Stuffed Spaghetti Squash

Posted by Solitary Dancer on March 9, 2008

This might be a bit carby for some folks but it just looked and sounded so good I had to post it.  I’m going to try growing my own Spaghetti Squash so this should be fun.

Stuffed Spaghetti Squash
with Tomatoes, Olives, Tuna and String Cheese

by:Food Network

Recipe by Robin Miller
Show: Quick Fix Meals with Robin Miller
Episode: Slow and Steady Wins the Race

photo by Food Network


2 medium spaghetti squash, halved lengthwise
1 (14-ounce) can diced tomatoes
1/2 cup pimento-stuffed green olives, chopped
1 teaspoon dried oregano
Salt and ground black pepper
2 tablespoons green olive brine (from the olive jar)
2 (6-ounce) cans chunk white tuna in water, drained
String cheese
1/4 cup chopped fresh basil leaves


Arrange the spaghetti squash halves in the bottom of a slow cooker.

In a medium bowl, combine the tomatoes, olives, oregano, and 1/2 teaspoon each of salt and black pepper. Spoon the mixture over the spaghetti squash. Pour the olive brine in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

When ready to serve, using a fork, “loosen” the squash slightly, creating spaghetti-like strands. Spoon the tomato sauce over the squash, top each piece with some tuna, string cheese, and basil and serve.

Posted in Main Dishes, Slow Cooker, Spaghetti Squash, Vegetable Sides | Leave a Comment »

Rice-less Jambalaya

Posted by Solitary Dancer on February 7, 2008

This sounds really good, but maybe a bit too carby for some. The tomatoes should be used with caution. But, just a little bit might be OK. I also posted a recipe for Jambalaya using Cauliflower in the place of rice as alternative.  This recipe has less tomato. But, I’m sure both will taste just as yummy.

Rice-less Jambalaya
by: Amy


  • 28 oz. canned diced tomatoes
  • 1 cup celery
  • 1/2 cup onion
  • 1 cup green bell pepper
  • 8 oz. kielbasa or smoked sausage
  • 1/2 lb. shrimp
  • 1 Tbsp. garlic powder
  • 1tsp. parsley
  • 1tsp. salt
  • 1Tbsp. ground pepper
  • Tabasco sauce (to taste)


All will be cooked in slow cooker/crock pot.

Toss in diced tomatoes (do not drain).

Turn crock pot on low.

Chop up onions, green pepper and celery and add them to crock pot.

If shrimp is bite size, add to pot, if larger, cut into bite size pieces before adding to pot.

Slice up kielbasa (half circles, 1/4 inch thick tend to be perfect size) and add to mixture.

Add garlic powder, parsley, salt and pepper and finally Tabasco sauce. Any variety of Tabasco will do. We choose garlic Tabasco and since that has a milder spiciness, we use more than if we used the original Tabasco sauce.

It will look pretty dry at first. Do NOT add water.

The juices from the diced tomatoes will be just the right amount of liquid by time it is thoroughly cooked.

Cook on low for about 4 to 6 hours. If needed sooner, increase heat to high, but check on it frequently to prevent burning.

Posted in Main Dishes, Other Meats, Seafood, Slow Cooker | Leave a Comment »