25 Low-Carbohydrate Recipes for the Slow Cooker - Mattis Lundqvist - ebook
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Recipes:Stuffed Peppers Chicken Meatballs Chicken in Braised Fennel Pork Chops with Apples Multi-Purpose Pork Thai Coconut Pork Pork Enchilada Casserole Spicy Pork Coconut Pulled Pork Sausage Egg Breakfast Pie Pork Ribs Beef in Red Curry Spicy Shredded Beef New Sunday Evening Roast Beef Paleo Chili Tomatillo Beef Spicy Beef Stew Garlic Beef Ginger Beef Sauerbraten Dry Roasted Tri-Tip with Mushrooms Cabbage rolls Butternut Squash Casarole Corn Chowder Mahogany Chicken

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Mattis Lundqvist

25 Low-Carbohydrate Recipes for the Slow Cooker

Delicious low carb recipes for all slow cooker fans - part 2: Measurements in grams

BookRix GmbH & Co. KG80331 Munich

Stuffed Peppers

6 Green Peppers, tops cut off, de-seeded and de-veined.

500g ground Turkey

180g long grain White or Brown Rice

100g Onion, diced

2 cloves garlic, minced

450g canned stewed Tomatoes

70g Tamari

250g Beef Broth

1 teaspoon Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Italian Seasoning

1/2 teaspoon Thyme

1/4 teaspoon Nutmeg

 

On the stove, brown the meat, then add the onion and cook until they are clear-ish, adding the garlic and cooking for another minute. Allow to cool 15 to 20 minutes.

In a bowl, combine the meat mixture with the rice and seasonings, 1/2 of the stewed tomatoes, and the seasoning.

Pack each pepper with the mixture, then set in the slow cooker.

In a bowl, combine broth, Tamari, and the rest of the tomatoes. Combine well and pour over the peppers.

Cook on low for 8 hours.

Cal - 177, Carbs - 17.0g, Protein - 15.9g, Fat - 5.8g, Fiber - 2.5g

 

 

 

 

 

 

 

Chicken Meatballs

1kg Ground Chicken

90g Panko Breadcrumbs or generic Breadcrumbs

2 tbsp. Coconut Flour

2 large Eggs

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/2 teaspoon Cumin

1/2 teaspoon Coriander

1/2 teaspoon Sweet Paprika

1/2 teaspoon Ginger

1/2 teaspoon Turmeric

1/2 teaspoon Red Pepper Flake

1/4 teaspoon powdered Ginger

1/4 teaspoon Nutmeg

1/4 teaspoon Fenugreek

1/4 teaspoon Allspice

2 Green Onions, thinly sliced

1 tbsp. Coconut Oil

2 Garlic cloves, minced

250ml Chicken Broth

60ml Red Wine Vinegar

 

In a large bowl, combine the chicken, breadcrumbs, eggs, flour, spices, and onion. set aside for at least half an hour.

Melt the coconut oil in the slow-cooker on high, then add the garlic, stir and let warm until the meatballs are ready to be added.

Form meat ball with about 2 tbsp. of the mixture, packing firm, but not too firmly. 

Add the meatballs to the slow- cooker. Stir to coat with oil. Cook for one hour.

Drop the temperature to low, add the brother and vinegar, and cook for 5 to 6 hours.

 

Cal - 411, Carb - 14.4g, Protein - 49.4g, Fat - 15.7g, Fiber - 2.6g