Caleb came to spend the night and he brought a cookbook with him. He had several pages marked with post-it notes for recipes that he wanted to try. Most of them were desserts but I did find one that I could adapt to make it low carb. It turned out to be pretty good and boy did my home smell good when it was cooking.
Pumpkin Pie Pudding
- 2 eggs
- 15 ounce can solid pack pumpkin
- 1 1/2 cups vanilla unsweetened almond milk
- 2 Tablespoons butter, melted
- 3/4 cup Splenda or equivalent of sugar substitute
- 2 Tablespoons almond flour
- 2 Tablespoons Coconut flour
- 2 Tablespoons ground flax meal
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons vanilla
Mix all ingredients well and pour into a slow cooker. Cook on low for 6 hours. Serve warm with heavy whipped cream on top.
I mixed heavy whipping cream with a bit of splenda and poured it on top as I did not have any canned heavy whipping cream.
This recipe is a keeper. Caleb is currently on his second dish!!
I tried another freezer meal and I love it. The recipe called for it to be done in a slow cooker but I cooked it in a pot on the stove instead. I fell down my stairs 10 weeks ago and hurt my hip. Since I keep my slow cooker in a crawl space and getting into it right now isn’t exactly comfortable for me I won’t be using it much for a bit. I am sure it would be just as good prepared in a slow cooker. I only made a couple of changes to it. I added an extra teaspoon of chili powder as I felt that it needed a bit more punch. I also used a chili mix bean instead of kidney beans. While it was cooking I at first thought it was a bit thin but I let it cook down a bit and it was okay. I may add a bit of tomato paste next time to make it a bit richer. This recipe was still a complete success as being a freezer meal.
You can get the original recipe here. Passion For Saving Freezer Meals
I spent my morning working on the yearly training and testing for my license for my job. Bucca was my friend and stayed in a box a couple of feet away. I am so glad that I got this cat to live with me. He is such a sweetheart.
Slow Cooker Chili
Ingredients for freezer pack:
2 Cups Cooked Ground Beef
1 Cup of Onion, diced
2 Cans Diced Tomatoes
1 Can of Tomato Sauce
1 Can of Water (I use the Diced Tomatoes Can)
1 Can Dark Red Kidney Beans (I used a 15 ounce can of chili mix- pinto beans with a light tomato sauce and spices)
1 Packet Chili Seasoning Mix
1 teaspoon chili powder (This was my addition)
3 Stalks Celery, chopped
2 Tbsp. Worcestershire sauce
2 Tbsp. Sugar (I omitted entirely. You could substitute for any diet sweetener of your choice)
Directions: Cook Ground Beef and Onion. Combine all ingredients in a Freezer Gallon Size Bag. Freeze until Needed. Remove from Freezer and Thaw Overnight in Fridge. Place contents of bag in Slow Cooker and cook on High for 4 hours or Low for 8 hours Serve with Fritos (omit for low carb) and Shredded Cheese (I used Mexican blend of cheese).
I made this today and you have to try it too. I put it in the slow cooker and worked from home. My home smells heavenly. I had to make a couple of changes to it out of necessity but I believe that it is probably perfect just the way that it is on the other page. I was out of chili powder so instead of using the suggested spices I added 1 packet of taco seasoning. When I put it in the bowl I added cheddar cheese to it. The recipe didn’t call for it but I felt that it needed it.
I don’t have a picture because my pictures of the soup wasn’t as pretty as the ones on the other blog. I believe that I will make it on the stove top the next time that I make it instead of using the slow cooker. When I use a slow cooker recipes with tomatoes in them appear sort of a brown instead of red.
You can find the recipe here. Slow Cooker Chicken Enchilada Soup
I had been reading many different recipes on the internet that used Dr. Pepper and I decided to give it a try. After looking at several I decided to take a bits and pieces from different recipes depending on what I thought we would like. I wanted to have enough left overs to eat for several nights so I cooked 2 roasts in the slow cooker. Mike ended up working late that night and I had already eaten when he came in. I didn’t pay attention to what he was eating but when I went to put away the left overs there was only a small amount of roast left. I only had enough to take it in my lunch in a salad twice. Yes, my husband literally ate 1 and half pot roasts in one meal. haha
Dr Pepper Pot Roast
- 3-4 pound Pot Roast
- 1 can Diet Dr Pepper
- 1 envelope Lipton Dry Onion Soup Mix
- 1 cup water
Place the pot roast in the bottom of the slow cooker. Add water and Diet Dr. Pepper to the cooker and sprinkle Soup Mix on top. Place lid on top and cook on low for 8 hours. This recipe will serve 8-10 (unless my husband is eating with you). 🙂
With my new hectic job that I love I am having to get a bit creative with my cooking. Mike is also having to pitch in a bit more here too. I decided to try to make the roasted hen in the slow cooker the way that I did in the oven. It turned out very well even though Mike did miss having stuffing in it. From everything that I have read a slow cooker doesn’t get hot enough to kill the bacteria from inside the hen if it contains stuffing. Better safe than sorry. I made the recipe just as before but I cooked it on low in a slow cooker for 8 hours. It was very tender and we thoroughly enjoyed it.
This was enough to last us for 3 meals and enough chicken to go in a salad for work. This made it much easier for me throughout the week to remain low carb and take care of my Diabetes. To get the recipe click here.
This was very tasty and tender. Mike and I loved this. It was also good shredded and put on top of a salad. Of course you know that Mike didn’t have it on a salad. 🙂
Beef Pot Roast
- 3 Pound Pot Roast (I used a very large round steak folded in half)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 can beef broth
- 4 garlic cloves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried marjoram leaves
Mix all dried ingredients together and sprinkle over outside of beef. Place in bottom of slow cooker. Top with tomatoes and broth and cover with lid. Cook on low for 10 hours. Serves 6.
Nutritional Information per serving: Calories- 689, Carbohydrates- 3.84, (fiber- .92, sugars-1.66), protein- 42.1 grams
Net carbs- 2.92
Mike and I both loved this. I threw some peeled potatoes in the bottom of the slow cooker for Mike and he said the sauce gave them a lot of flavor. I love using the slow cooker these days and not having to get my kitchen hot. It is also nice to know dinner is ready and waiting for me when I get home from work. I hope that you enjoy this recipe as much as we did.
- 3 1/2 pounds beef short ribs
- 2 Tablespoons dried onion, minced
- 1 cup water
- 1 cup low carb ketchup
- 1/3 cup red wine vinegar
- 1 Tablespoon paprika
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dry mustard
Place short ribs in the bottom of the slow cooker. Mix remaining ingredients together and pour over ribs. Cover and cook on low for 8 to 10 hours. Serves 6.
Nutritional Information- Calories- 340, Carbohydrates- 5.3 (fiber- .74, sugar- .77), Protein- 38.53 grams
Net Carbs- 4.56