Spicy Chicken Soup

I made this recipe a couple of weeks ago and forgot to post it. I tried to take a picture of this but my battery had died and I was unable to. You will have to take my word for it that it was beautiful.

Mike and I liked this very much. Me so more than he did. The recipe actually called for tortillas in it after cooking but I tried it both ways and I preferred it without the low carb tortillas. I did not find that it needed anything extra added to it.  This is my version of Spicy Chicken Soup.

Spicy Chicken Soup

• 2.5 pounds frozen chicken tenders
• 2 cans (15 ounces, each) diced tomatoes, undrained
• 1 can chicken broth
• 1 can (4 ounces) chopped mild green chilies,
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 cups Monterey Jack Cheese, shredded

Place chicken in a 4.5 quart slow cooker. Combine everything except cheese and pour over chicken. Cook on low for 7 hours. Remove chicken from the pot and shred with a form. Return to slow cooker and add cheese and stir until melted. Cook an additional 10 minutes on low and serve. Serves- 6.

Nutritional Information- 223.79 calories, Carbohydrates- 9.25 (fiber- 2.49, sugars- 4.65)

Net carbs- 6.76 per serving.

Snack Suggestion #1

For January I did a theme of offering meal suggestions for under 15 carbs per meal. For February I am going to try to offer snack suggestions for under 5 carbs. You must remember that you should only eat snacks if you have absolutely feel that you need one. Snacking throughout the day should not be habit if you want to control your glucose and lose weight.

I am maintaining my weight now so I have 2 snacks daily. I eat breakfast at 6AM,  snack at 9:30 and lunch at 11. Then I have a snack at 2:30 and dinner at 5. No snacks at all in the evening.

My snack suggestion for you today is Pistachios. I love pistachios and have to be very careful not to over indulge.   One serving is a half a cup.

The nutritional information for this is as follows per 1/2 cup serving.

Calories- 160, carbs- 8 grams (fiber 3 grams, sugars- 2)

Net carbs- 5

Creole Vegetables and Chicken

I really liked this one but Mike refused to try it. The original recipe was in the Rival Crock-pot Cookbook but if I make it again I won’t do it in the crock-pot as the vegetables became very mushy even though the taste was still very good. It was not a very pretty recipe.

Creole Vegetables and Chicken

• 2 (14-ounce) cans, diced tomatoes (I used a quart of tomatoes that I canned)
• 8 ounces frozen okra, cut
• 2 medium green peppers, chopped
• 1 large onion, diced
• 2 stalks celery, chopped
• 1 can chicken broth
• 3 teaspoons Worcestershire Sauce
• 1 1/2 teaspoons dried Thyme
• 2 bay leaf
• 1.5 pounds chicken tenders, cut into bite size pieces
• 1 teaspoon Creole Seasoning
• 2 teaspoons Splenda
• 2 Tablespoons olive oil
• Franks Hot Pepper Sauce to taste (I used about 4 Tablespoons but I LOVE spicy)

To a crock-pot add tomatoes with juice, okra, bell pepper, onion, celery, chicken broth, Worcestershire Sauce, thyme and bay leaves. Cover and cook on low for 9 hours.

In a non-stick pan heat olive oil. When pan is hot add chicken and cook stirring frequently until completely cooked through. Remove from heat and add to crock-pot and add remaining ingredients. Cook on high for another 15 minutes. Makes 8 servings.

Nutritional Information: 158 calories, Carbohydrates- 14.8 grams (fiber- 1.9 grams, sugars 1.4 grams)

Net Carbs- 11.5 carbs

Lemon Pork Chops

This recipe is now one of my top ten. It turned out to be very Italian and light. Mike loved it too even though he seldom eats anything Italian. I know that you will enjoy it.

Lemon Pork Chops

• 1 Tablespoon Olive oil
• 8 boneless pork chops
• 1 large onion sliced into rings
• 1 large green pepper, cut into slices
• 3 cans (8 ounces each) tomato sauce
• 1 Tablespoon lemon-pepper seasoning
• 1 Tablespoon Worcestershire Sauce
• 1/3 cup lemon juice
• Parmesan and Romano cheeses for topping before serving (optional)

Heat oil in large non-stick skillet until hot. Brown pork chops on both sides. Drain excess fat and discard. Transfer pork chops to crock-pot layering onion and green pepper between the pork chops and on top.

Mix next 4 ingredients together and pour over pork chops. Cook on low for 6.5 hours. Remove from crockpot and top with Parmesan and Romano Cheese if desired.

Nutritional Information: Calories- 549.2, Carbohydrates: 8.5 (Fiber- 1.3 grams, Sugars- 1.1 grams)

Net Carbs- 6.1 carbs

Roast Beef With Rum Sauce

Mike and I both loved this recipe. It was very simple to make and the home smelled so wonderful while this was cooking. I put it in the crockpot before I went to work and when I came home it was ready to enjoy. I am truly enjoying the side of beef that we bought recently.

 

Roast Beef with Rum Sauce

• 1 teaspoon ground allspice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 1 rump roast (about 3 pounds)
• 2 Tablespoons olive oil
• 1 cup rum (I used bacardi)
• 1/2 cup water
• 2 teaspoons beef granules
• 2 bay leaves
• 1/2 cup Sugar Twin Brown Sugar, packed
• 1/4 cup lime juice

Combine allspice, salt, pepper and cloves in small bowl. Rub spices onto all side of meat.

Heat oil in a skillet until hot. Sear beef on all sides, turning as it browns. Transfer to a 4 1/2 quart crock-pot. Mix remaining ingredients and pour over top of roast. Cover and cook on low for 7-8 hours. Slice and serve with juices. Serves 6.

Nutritional Information: 800 calories, Carbohydrates- 0.09 grams (fiber- 0.0 grams, sugars- 0.2 grams)

Net carbohydrates= .07 grams.

BBQ Porkchops 2

I believe that this is my second recipe for BBQ Pork chops and this is my favorite of the two. There isn’t a picture because Caleb was here when I served them and I simply forgot to take a picture. I will try to remember to take one the next time that I make them. This is a wonderful quick meal to make and uses the crock pot. Nothing better than knowing that you take 5 minutes to prep and when you come home from work your dinner is waiting for you. No excuse to stop for fast food and not remain on your low carb plan for controlling your Diabetes.

BBQ Pork chops 2

• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 3- 31/2 pounds boneless pork chops- thick cut
• 1/4 cup no sugar added low carb ketchup
• 2 Tablespoons black strap molasses
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon soy sauce

Coat 4 1/2 quart crock pot with cooking spray. Combine paprika, salt, thyme, black pepper and red pepper. Rub mixture onto the pork chops. Place into crockpot and cook on low for 7 hours.

Combine remaining ingredients and pour over pork chops. Allow to sit on warm for another 30 minutes. Serve. Makes 6 servings.

Nutritional information: Calories- 437.5, Carbohydrates- 4.7 grams (fiber-0, Sugars- 0.7 grams).

Net Carbs per serving- 4 carbohydrates