300 Low-Carb Slow Cooker Recipes (4 page)

3 pounds (1.4 kg) chicken wings

1/2 cup (168 g) sugar-free imitation honey

1/2 cup (12 g) Splenda

1/2 cup (120 ml) soy sauce

2 tablespoons (28 ml) oil

2 cloves garlic

2 tablespoons (28 g)
Dana's No-Sugar Ketchup
(see recipe
page 332
) or purchased low-carb ketchup

Cut the chicken wings into “drummettes.” Season them with salt and pepper and put them in your slow cooker.

In a bowl, stir together the honey, Splenda, soy sauce, oil, garlic, and ketchup. Drizzle the mixture over the wings and stir them to coat. Cover the slow cooker, set it to low, and let it cook for 6 to 8 hours.

Yield:
8 servings, each with: 144 calories, 10 g fat, 10 g protein, 2 g carbohydrate, trace dietary fiber, 2 g usable carbs. (Analysis does not include the polyols in the imitation honey.)

Maple-Mustard Wings

3 pounds (1.3 kg) chicken wings

Salt and pepper

1/4 cup (80 g) sugar-free pancake syrup

1/2 cup (125 g)
Dana's “Kansas City” Barbecue Sauce
(see recipe on
page 335
)

2 tablespoons (22 g) brown mustard

1 garlic clove, crushed

1 teaspoon lemon juice

If you didn't buy your wings already cut up, cut them into drummettes. (If you stash the bones in the freezer to make bone broth, add the pointy wing tips to the bag; they're wonderful.) Salt and pepper your wings and lay them on your broiler rack. Now broil them, 4 to 5 inches (10 to 13 cm) from the heat, maybe 4 to 5 minutes per side.

While they're broiling, mix together everything else.

When the wings are browned a bit, use tongs to transfer them to the slow cooker. Pour the sauce over them and stir to coat.

Cover the pot, set on low, and let them cook for 4 to 5 hours. Serve from the slow cooker, with plenty of napkins!

Yield:
If 5 people share these, each will get: 368 calories, 25 g fat, 28 g protein, 6 g carbohydrate, 1 g dietary fiber, 5 g usable carbs. (Analysis does not include the polyols in the sugar-free pancake syrup.)

Cranberry-Barbecue Meatballs

Boring old ground turkey does a Cinderella turn and comes to the party in this dish!

2 pounds (900 g) ground turkey

2 eggs

4 scallions, minced

2 tablespoons (28 ml) soy sauce

1/4 teaspoon orange extract

1/2 teaspoon pepper

1 teaspoon Splenda

1/4 cup (60 ml) oil

1 cup (250 g) low-carb barbecue sauce (see recipe
page 335
or purchase)

1 cup (120 g) cranberries (These are strictly seasonal, but they freeze well.)

1/4 cup (6 g) Splenda

In a big mixing bowl, combine the turkey, eggs, and scallions.

In another bowl, mix together the soy sauce, orange extract, pepper, and 1 teaspoon Splenda and pour into the bowl with the turkey. Now use clean hands to smoosh it all together until it's very well blended. Make 1-inch (2.5 cm) meatballs from the mixture.

Heat half the oil in a big, heavy skillet over medium heat. Brown the meatballs in a few batches, adding the rest of the oil as needed. Transfer the browned meatballs to your slow cooker.

In a blender or food processor with an
S
-blade, combine the barbecue sauce, cranberries, and 1/4 cup (6 g) Splenda. Run it until the berries are pureed. Pour this mixture over the meatballs. Cover the slow cooker, set to low, and let it cook for 5 to 6 hours. Serve hot from the slow cooker with toothpicks for spearing!

Yield:
48 meatballs, each with: 44 calories, 3 g fat, 4 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs.

Colombo Meatballs with Jerk Sauce

Colombo is the Caribbean version of curry, and jerk is the notoriously fiery barbecue marinade from Jamaica. The heat of this recipe is best controlled by choosing your hot sauce wisely. Use Tabasco sauce, or Louisiana hot sauce, and they'll be spicy. Use Jamaican Scotch Bonnet sauce, or habanero sauce, and they'll take the top of your head right off!

1 pound (455 g) ground lamb

1 egg

1/4 cup (40 g) minced onion

1/4 teaspoon ground coriander

1/4 teaspoon ground turmeric

1/8 teaspoon anise seed, ground

1 clove garlic, minced

1/4 teaspoon dry mustard

2 teaspoons lemon juice

1/2 teaspoon Splenda

1/2 teaspoon salt

2 tablespoons (28 ml) olive oil

1 bay leaf

1/4 cup (40 g) minced onion

1 teaspoon ground allspice

1 tablespoon (8 g) grated ginger root

1 tablespoon (15 ml) soy sauce

1/4 teaspoon dried thyme

1/4 teaspoon ground cinnamon

1 tablespoon (1.5 g) Splenda

2 cloves garlic, crushed

1/4 cup (60 g) low-carb ketchup

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) lime juice

1 1/2 teaspoons hot sauce

In a big mixing bowl, add the lamb, egg, 1/4 cup (40 g) minced onion, coriander, turmeric, anise seed, minced garlic, dry mustard, 2 teaspoons lemon juice,
1/2 teaspoon Splenda, and salt. Using clean hands, moosh it all together till it's well blended. Then make 1-inch (2.5 cm) meatballs, pressing them together firmly.

Heat the oil in a big, heavy skillet over medium heat and brown the meatballs in two batches. Drop the bay leaf in the bottom of the slow cooker and then put the meatballs on top of it.

Mix together the second 1/4 cup (40 g) minced onion, the allspice, ginger, soy sauce, thyme, cinnamon, 1 tablespoon (1.5 g) Splenda, crushed garlic, ketchup, 1 tablespoon (15 ml) lemon juice, lime juice, and hot sauce. Pour this sauce evenly over the meatballs. Cover the slow cooker, set it to low, and let it cook for 3 hours. Remove the bay leaf. Serve hot from the slow cooker.

Yield:
35 servings, each with: 48 calories, 4 g fat, 2 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs.

Easy Party Shrimp

How easy is this? Yet your guests will devour it. If you can't find the crab boil spices in the spice aisle at your grocery store, ask the fish guys. They should know where it is.

1 envelope (3 ounces, or 85 g) crab boil spices

12 ounces (355 ml) light beer

1 tablespoon (18 g) salt or Vege-Sal

4 pounds (1.8 kg) easy-peel shrimp or frozen shrimp, unthawed

Drop the crab boil spice net bag in your slow cooker and pour in the beer. Add the salt or Vege-Sal and stir. Add the shrimp. Add just enough water to bring the liquid level up to the top of the shrimp. Cover the slow cooker, set it to high, and let it cook for 1 to 2 hours until the shrimp are pink through. Set the pot to low.

Serve the shrimp straight from the slow cooker with low-carb cocktail sauce, lemon butter, or mustard and mayo stirred together for dipping. Or heck, serve all three. This is enough shrimp for a good-sized party, at least 15 or 20 people, if you're serving it as an hors d'oeuvre/party snack.

Yield:
20 servings, each with: 101 calories, 2 g fat, 18 g protein, 1 g carbohydrate, 0 g dietary fiber, 1 g usable carbs. (Analysis does not include any dipping sauces.)

Zippy Cocktail Dogs

Here's an easy way to jazz up little cocktail wieners.

1/4 cup (60 g)
Dana's No-Sugar Ketchup
(see recipe
page 332
) or purchased low-carb ketchup

1/4 cup (6 g) Splenda

1/2 teaspoon blackstrap molasses

1 teaspoon Worcestershire sauce

1/4 cup (60 ml) bourbon

1/2 pound (225 g) cocktail-size hot dogs

In a large bowl, stir together the ketchup, Splenda, molasses, Worcestershire sauce, and bourbon.

Put the hot dogs in the slow cooker and pour the sauce over them. Cover the slow cooker, set it to low, and let it cook for 2 hours; then uncover and cook for 1 more hour. Serve with toothpicks for spearing.

Yield:
6 servings, each with: 158 calories, 11 g fat, 5 g protein, 4 g carbohydrate, trace dietary fiber, 4 g usable carbs.

Horseradish Smokies