Crockpot Lacquered Chicken

1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry

In a medium skillet, over medium high heat, heat the oil and saute
the chicken, turning often, until well browned all over. Remove the
chicken to a plate. Saute the onion in the skillet until well browned.
Turn into the crockpot. Place the tomatoes, orange, sugar, salt and
pepper in the pot and set the chicken on top. Rinse the skillet with the
water and scrape into the cooker. Add the bouillon cube. Cover and
cook on Low for 5 to 7 hours.

Before serving, remove the chicken to a deep serving dish and keep
warm. Turn the pot contents into a skillet, set the heat to high
and simmer until thick enough to mound on a spoon. Stir in the jelly
and the sherry and cook, stirring until the sauce boils. Do not
overcook, lest the sauce lose its shiny quality. If you wish, add
some sugar or sweet sherry to further brighten the taste. If sauce
is not shiny enough, bring back to a very brisk boil and quickly
stir in some jelly. Pour sauce over the chicken.

makes 4 to 6 servings

Crock Pot Pasta Fajioli

1 lb sweet Italian turkey sausage (bulk or removed from casings)
1 medium onion, diced small
1 cup dried great northern beans or cranberry beans
3 large carrots, sliced 1/4 inch thick
2 cups small shell pasta
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
3-4 cups vegetable broth
2 beef bouillon cubes
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon dried parsley
freshly grated parmesan cheese (to garnish)

Soak beans overnight. In the morning (or do this step the night before) brown the turkey sausage and the diced onion. Drain and rinse and put in the crock pot.
Add the broth, beans, carrot, herbs, salt& pepper and crushed tomatoes.
Cook on low for 9 hours. Half hour before you think it is done, bring a pot of water to boil and cook the pasta to al dente. Drain and rinse to cut down on the starch in your soup. Stir the tomato paste into the crock pot and then fold in the pasta.
Cook for another 1/2 hour.

Oven-Braised Teal

6 teal duck breasts, deboned/halved
6 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1/2 cup wine, sherry
2 cans button mushrooms
1/4 cup parsley, minced
salt & pepper

Season teal breast halves with salt and pepper. Melt butter in a black iron pot and brown breast halves. Remove to baking dish. Add flour to butter in pot, stirring well. Brown a little or not, your taste.

Slowly add chicken broth and sherry. Season to taste. Blend well and pour over teal.
Add mushrooms and parsley. Bake at 350 degrees for 1 hour in a covered baking dish.

- Iowahorse

Low Carb Creamy Seafood Casserole

1 1/2 cups heavy cream
1/4 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
3 teaspoons worcestershire sauce
2 tablespoons parmesan cheese
1/8 teaspoon nutmeg
1/8 teaspoon paprika
1 lb fish, cut in bite size pieces
1 lb shrimp

Heat cream in a saucepan, but do not boil.
Add all other ingredients, except for fish and shrimp.
Melt thoroughly.
Put fish in a 9x13-inch baking dish and then shrimp.
Pour sauce over top and bake at 350 for 30 minutes, or until done.

Low carb cilantro tortillas

1/2 cup almond flour
1/2 cup wheat gluten flour
1 cup powdered soy protein concentrate
3 tablespoons lard (not butter/margarine)
1 teaspoon salt
1/2 cup chopped cilantro
1 cup water

Mix all flours, protein powder and salt.
Cut in lard with pastry cutter.
Mix in cilantro.
Add water a little at a time mixing well after each.
Form into a ball, cover and let rest 30 minutes.
Form into 16 balls.
Roll out between 2 sheets of waxed paper roll out tortilla thin.
Fry in nonstick dry skillet until browned on both sides.
Store between damp paper towels until all are done.
- jan007

Low-Carb Cheesecake

3 (8 ounce) packages cream cheese
3 eggs
25 (1 g) packets Splenda sugar substitute
1 tablespoon vanilla extract
1 teaspoon almond extract

Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
Pour into a greased pie pan.
Bake for 35 minutes at 350°F or until cracked and golden brown.

Vegetarian Low Cal/ Low Carb Stuffed Tomato

1 tomato
1/4 cup frozen chopped spinach
1/4 cup veggie crumbles
1 teaspoon chopped onions
herbs

Cut tomato in half and carefully cut out pulp to save.
Chop tomato pulp and onion.
Mix semi-thawed crumbles, spinach, tomato, and onion, plus any spices you'd like.
Place tomato in sprayed pan and stuff with mixture, surround with any leftover mixture.
Spray with cooking spray and place in 350 degree oven.
Bake for about 45 minutes checking and repraying every 25 minutes.