Low-Carb Recipe: Crockpot Coconut Mushroom Soup

Yum! Coconut mushroom soup is one of my favorites! I usually love the Thai versions, which this one is not, but it's easy to modify. If you want a more Asian flavor, simply omit the thyme and add 2 tsp minced fresh ginger, and swap the bay leaf for a lime leaf. You can also add a Tbsp of fish sauce instead of the salt if desired.

Either way, this hot, creamy, and delicious soup sure hits the spot on a cold winter evening! And it's great for low-carb and gluten-free diets.

Crockpot Coconut Milk Mixed Mushroom Soup
(4-6 servings.)

(Image courtesy of Apolonia at FreeDigitalPhotos.net.)

Ingredients:

2 lbs fresh mixed mushrooms (choose a variety)
1 cup boiling water
1 small onion, finely diced
3 garlic cloves, minced
1/2 Tbsp fresh thyme, rough chopped
1 tsp kosher salt
1/2 tsp black pepper
1 bay leaf
4 cups vegetable broth
1 cup coconut milk, natural not sweetened
4 tsp coconut oil

Directions:

• In a heat-resistant glass bowl, put the mushrooms, pour in the boiling, and let steep for 30 minutes.  Drain mushrooms through a fine metal mesh colander or sieve, reserving liquid.
• Put mushrooms on a cutting board and dry with paper towels, then chop up fine; set aside.
• In a large skillet over medium heat, put 1 tsp of the coconut oil and heat until melted and hot.
• Add the chopped mushrooms and cook until mushrooms brown slightly and liquid evaporates.
• Transfer mushrooms to crockpot.
• In same skillet, add the remaining 3 tsp coconut oil and heat over medium heat, then add onions and cook until just softened.
• Pour reserved mushroom liquid into skillet with onions, and add the garlic, thyme, salt and black pepper, and cook for 1 minute, stirring often.
• Transfer this mixture to crockpot with mushrooms.
• Add bay leaf, broth, and coconut milk to the crockpot, stir.
• Cover crockpot, set temperature to LOW, and cook for 6 to 8 hours.
• Uncover, remove the bay leaf, discard, and serve hot in soup mugs.

Recipe: Garden Veggie & Ginger Beef Stir Fry

There is a myth out there that eating healthy or trying to lose weight means eating boring, flavorless foods, but nothing could be further from the truth! The best foods for your health are often some of the tastiest as well! This delicious, healthy stir fry packed with flavor and nutrients is a great example.

Lots of fresh veggies and tender grass-fed beef will make this a super healthy and delicious meal, without all the fat-promoting carbs. For even fewer carbs, omit the rice and serve over shredded cabbage instead, but a bit of brown rice now and then is fine for most diets. You can easily make this vegetarian as well; just use tempeh or firm tofu in place of the beef.

Garden Veggie And Ginger Beef Stir Fry
(Serves 4.)

(Image courtesy of zirconicusso at FreeDigitalPhotos.net.)

Ingredients:

1 tsp soy sauce
1 clove garlic, minced
1-2 tsp minced fresh ginger (to taste)
1/3 cup water
1/4 cup avocado oil or coconut oil
8 oz lean grass-fed beef, sliced thin
1 cup carrot, cut into thin strips
1 bell pepper, sliced into thin strips
1 small onion, sliced into thin strips
2 cups broccoli, small florettes
8 oz fresh mushrooms, sliced
Cooked brown or wild rice, optional

Directions:

• In a small bowl, combine the soy sauce, garlic, ginger, and water, and mix together; set aside.
• Heat 1/2 the oil in wok or large frying pan, when hot add beef and stir, cooking quickly; remove beef.
• Put remaining oil in wok and add the carrots, cook for 1 minute, stirring, then add the remaining vegetables and cook, stirring often, until vegetables soften slightly.
• Pour in the soy sauce mixture you made earlier, stir, reduce heat, and cook for another minute until hot and bubbly and aromatic.
• Remove from heat, add beef back into the mixture, and stir.
• Serve over cooked brown rice or wild rice if desired.

Low-Carb Recipe: Perfect Pumpkin Soup

I hope you had a great Thanksgiving, and enjoyed a wonderful time with family and friends! Now comes the less fun part: dealing with all those leftovers!

We can all come up with lots of things to do with leftover turkey, but what about that extra can of pumpkin that you didn't use for the pie? Here's a simple recipe that will warm you up and satisfy your craving for something warm, spicy, and savory that you can make in a jiffy for a quick supper tonight after being on your feet in the kitchen all day yesterday.  Keep in mind that this soup is rich and meant to enjoy in small portions, not large bowls, although you may find it hard to resist. :-)

Enjoy!

Perfect Pumpkin Soup

1 Tbsp olive or coconut oil
1 small onion, sliced
2 cloves garlic - chopped or grated
1 Tbsp grated fresh ginger
1 Tbsp ground coriander seed
1 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch cayenne pepper
1/2 cup dry white wine
1 can (15 oz) pumpkin puree
2 cups chicken or vegetable broth
1 cup half-and-half or cream

Directions:

• In a large soup pot, combine oil and onion over medium heat and cook until soft.
• Add the garlic and ginger and cook, stirring, for 1 minute, then add the other spices, and stir together.
• Pour in the wine, and stir, cooking for 1 minute.
• Add the pumpkin puree and broth, stir and cook until heated through, about 4 or 5 minutes.
• To make soup smooth, remove from heat and let cool slightly, then pour into food processor.  Blend until smooth, then return to pot. (Or use a stick blender if you have one.)
• Put soup pot on low heat and bring back up to hot, but do not boil.
• Remove from heat and pour in half-and-half, stir, and taste for salt and other seasonings and add more if desired.  You may also add a touch of sugar if you like to bring up the sweetness level. Cover and let stand 5 minutes so flavors blend well.
• Serve warm with garnishes like roasted pumpkin seeds, crispy bacon crumbles, a dollop of yogurt or sour cream, and chives or parsley.
• You can easily double or triple this recipe for a larger crowd.  You will need to process it in several batches in the food processor if you do.

Low-Carb Recipe: Stevia Cranberry Relish

It's hard to believe it's already time to start planning the Thanksgiving meal! If you're trying to watch your carbs, Thanksgiving can be a challenging holiday - with all those mashed potatoes, rolls, pies, etc. While you don't have to give up all your holiday favorites, by cutting the carbs in some areas, you will be able to enjoy a healthier Thanksgiving meal without sacrificing your traditions.

Here is a good example of a delicious low-carb twist on that classic Thanksgiving requirement: cranberry sauce. Rather than loading your cranberries up with sugar, try this recipe - sweetened with the stevia herb, instead.

Please note that some stevia blends are mixed with sugar or artificial sweeteners, so pay attention to the ingredients, and avoid any that have artificial ingredients or more sugar than stevia. Also, stevia is actually much sweeter than sugar, so start with a small amount of sweetener, and add more to taste as desired.

Stevia Cranberry Relish

(Photo credit: Wikipedia)

Ingredients:

1/4 Cup Stevia Blend (add more to taste - making sure it is fully dissolved before adding more)
1 cup Dark Rum
1 lemon, zested
4 cups fresh or frozen cranberries
3/4 Cup chopped walnuts (or other favorite nuts)

Directions:

• Put Stevia Blend and Rum into a big saucepan over medium heat and bring to a boil.
• Add the lemon zest and cranberries, stirring, and bring back up to a boil, then quickly turn the heat down to low to bring it down to a simmer.
• Cover loosely and cook for 10 to 15 minutes, stirring several times during the cooking process.
• Mixture should be cooked down a bit; not too thin.
• Stir in the nuts, mix, and continue cooking on low for 2 minutes.
• Remove from heat and let cool, then refrigerate.
• Serve cold as a side with turkey, pork, or chicken.
• You can play with this recipe if you want, substituting other sweeteners or the rum with other ingredients.  If you eliminate the rum, just use 1 cup of another liquid, such as orange juice or even water. 

Recipe: Creamy Root Vegetable Harvest Bake

"Yummy" is the word that comes to mind to describe this recipe!  While it does contain some carbs, they are in the form of hearty winter vegetables, which are also packed with fiber and nutrition.

Obviously this is a rather rich dish, so if you're trying to watch your weight this winter, make sure to limit your portion size of this hearty side dish, and pair it with with some fresh green veggies, and clean protein like lean grass-fed beef. Eating healthy can be so delicious!

Creamy Root Vegetable Harvest Bake
(Serves 6-8.)

Ingredients:

2 Yukon Gold potatoes, scrubbed and sliced thin
1 turnip, peeled and sliced thin
1 rutabaga, peeled and sliced thin
1 parsnip, peeled and sliced thin
1 celery root, peeled and sliced thin
2 Tbsp butter
2 garlic cloves, minced
1 1/4 cups chicken broth
1 cup heavy cream
1 Tbsp chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
salt and black pepper to taste
1/4 cup finely grated Parmigiano-Reggiano cheese, divided

Directions:

• Preheat the oven to 375 degrees. Coat a 9x13 inch baking dish with olive oil or cooking spray.
• Get out a large pot, fill with water and add salt, and bring water to a boil. Add the vegetables and cook uncovered for 3 minutes (you're just blanching the veggies, not cooking them.)
• Prepare large ice bath in sink.
• Dump veggies into a large colander or strainer, then immediately immerse the strainer of veggies into the ice bath for several minutes until veggies are cold - this stops the veggies from cooking further after being drained.
• Remove the strainer of veggies from ice bath and drain well.
• In a large skillet over medium-low heat, add the butter and garlic and cook for about 1 to 2 minutes or until garlic gets fragrant.
• Add the broth, heavy cream, thyme, nutmeg, and cayenne pepper, stir and continue cooking until mixture begins to simmer and thicken, about 5 minutes.
• Spread vegetables evenly in the prepared baking dish.
• Pour creamy mixture from skillet evenly over vegetables and sprinkle half of the grated Parmigiano-Reggiano cheese over the top.
• Cover the baking dish with aluminum foil, put dish on top of a baking sheet to catch any spills, and bake in the preheated oven for 40 to 45 minutes.
• Pull the rack forward from the oven, uncover the casserole and top with remaining Parmigiano-Reggiano cheese.
• Slide oven rack back into the oven and bake uncovered until top and edges of casserole are browned and bubbly hot, about another 30 to 35 minutes.
• Remove casserole from oven and allow to rest about 10 minutes before serving.
• Serve warm as a side dish or vegetarian main dish.

Low-Carb Recipe: Tomato Mushroom Chicken Skillet

This simple but tasty recipe is great for those on a low-carb diet, as well as those who need to avoid gluten. Breading the chicken with almond flour eliminates grain from the meal, while still allowing the chicken to brown nicely. This one is easy to throw together, but has a lot of nice flavors along with healthy veggies (good carbs) and protein.

Tomato Mushroom Chicken Skillet
(Serves 4.)

Ingredients:

2 to 3 lb organic or naturally raised chicken parts
salt and pepper
1/4 cup almond flour
3 Tbsp light oil, for frying
1 can (28 oz size) diced tomatoes
8 oz fresh mushrooms, sliced
1 garlic clove, minced
1  medium onion, sliced thin wedges
1/2 cup sliced black olives
1/4 cup soy Sauce 

Directions:

• Season the chicken well with salt and pepper.
• Coat the chicken completely with almond flour.
• Heat the oil in large heavy skillet and fry chicken until well browned; remove to platter as it browns, then add more chicken.  Don't crowd skillet.
• When all chicken is browned and removed from skillet, add the tomatoes, mushrooms, garlic, onion, olives, and soy sauce, stirring to combine.
• Arrange chicken pieces over the top of the ingredients in skillet.
• Cover the skillet with lid or foil and seal.
• Turn heat down to low and simmer gently for 40 to 45 minutes or until veggies are tender and chicken is cooked through.
• Serve by scooping veggies onto plates and topping with chicken.
• May add mixed green salad to plate before adding hot veggies on top.

Crockpot Recipe: Low-Carb Meaty Mozzarella And Veggie Lasagna

Mmmm.... who doesn't love lasagna? If you're going low-carb, try this pasta-free version in the crockpot for a delicious, hearty meal without all the carbs - and all the work!

Meaty Mozzarella And Veggie Crockpot Lasagna
(Serves 6-8.)

Ingredients:

1 lb Italian sausage or ground pork or ground beef (or a combination)
1 jar (14 oz) pizza sauce
1/2 Tbsp garlic flakes
2 Tbsp chopped fresh flat leaf parsley
1 zucchini, washed and coarse shredded
3 cups fresh spinach, chopped
2 cups small curd cottage cheese
3 cups shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese

Directions: 

• Put the meat in a skillet and brown, then add the pizza sauce, garlic flakes, and parsley into the browned meat and stir to combine.
• Spray the bottom and sides of the crockpot with non-stick cooking oil.
• Put 1/2 of the meat sauce into crockpot and spread evenly.
• Put 1/2 zucchini and 1/2 spinach evenly over the top.
• Spread 1/2 of the cottage cheese evenly over the top.
• Top with 1 cup of the Mozzarella cheese.
• Spread the remaining meat sauce over the top, followed by the remaining zucchini, then spinach, then the cottage cheese.
• Cover with remaining 2 cups of Mozzarella cheese, then sprinkle all the Parmesan cheese over the top.
• Set crockpot temperature to LOW, cover and cook for 4 to 5 hours.
• Turn off heat, uncover, and let sit for 10 minutes before cutting to serve.

Crockpot Recipe: Smoked Sausage & Kale Soup

As we mentioned Monday, kale is a great ingredient for the crockpot, as it stands up well to low, slow cooking, and keeps its flavor. It's also a powerhouse of health, and adds great taste and texture to sausage soups like this one. Packed with fiber, flavor, and tasty veggies, this soup goes great with a low-carb diet, and will keep you warm on a cold winter night!

Smoked Sausage & Kale Soup
(Serves 4-6.)

Ingredients:

1 medium onion, diced
1 red bell pepper, diced
3 celery stalks, diced
2 regular (not baby) carrots, diced
2 garlic cloves, minced
1 lb smoked sausage or smoked ham, diced
12 cups chopped kale (be sure to trim off woody stems)
1 can (48 oz) chicken broth
1 can (14 oz) diced tomatoes
1 can (15 oz) cannelini beans, drained rinsed (or 1 cup uncooked dry white beans, soaked 8 hours, rinsed and drained)
1/2 tsp kosher salt
1/4 tsp black pepper

Directions:

• Put all ingredients in crockpot, mixing well to combine.
• Cover crockpot tightly, set temperature to LOW, and cook for 8 to 10 hours or until kale is tender.

Low-Carb Recipe: Crockpot Smoky Chicken Barbecue

Another popular dish that you may not think of using the crockpot for is barbecue chicken. This is a great way to make this classic dish even easier, and the smoky sauce is tangy rather than sweet. This recipe replaces traditional barbecue sauce (typically high in carbs) with smoked paprika, crushed tomatoes, and vinegar, giving the same flavor profile without all the sugar and carbs.

Crockpot Smoky Chicken Barbecue
(Serves 6-8.)

Ingredients:

1 Tbsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp ground black pepper
1 tsp garlic powder
1 tsp kosher salt
8 organic or naturally raised chicken pieces, bones and skin removed
1 medium onion, diced
1 Tbsp apple cider vinegar
1 can (28 oz) crushed tomatoes

Directions:

• Put the first 6 ingredients in a bowl and stir together. Add chicken pieces and toss with the dry spices until coated well.
• Put onion in crockpot, sprinkle the vinegar over, then pour the crushed tomatoes over the top.
• Arrange the chicken evenly over the top, then sprinkle whatever remains of the spices from the bowl over the top of the chicken.
• Turn crockpot on LOW, cover, and cook for 7 to 8 hours or until chicken is tender.
• You can serve your "BBQ" chicken as is, in whole pieces, spooning the sauce over the top, or you can shred it up and mix it into the sauce in the crockpot for a pulled 'pork' style. Serve in lettuce cups or on top of a bed of coleslaw for a low carb dinner.

Crockpot Recipe: Low-Carb Meaty Stuffed Peppers

Stuffed peppers are a great classic recipe that can be easily converted to the crockpot. Try this tasty low-carb version that uses cauliflower instead of rice. Packed with meat and veggies, this is a great recipe for even those who are skeptical about trying a low-carb diet!

Low-Carb Meaty Stuffed Peppers
(Serves 4-6.)

Ingredients:

(Photo credit: Wikipedia)

6 medium-size green, yellow, or orange bell peppers
1 lb ground beef
1 lb ground pork
1 medium size onion, diced small
2 garlic cloves, minced
3 cups finely chopped raw cauliflower
1 cup finely chopped raw carrot
1 can (6 oz) tomato paste
1 Tbsp dried oregano flakes
1 tsp dried thyme
kosher salt and black pepper to taste
1 cup chicken broth

Directions:

• Prepare the green bell peppers by cutting the tops off (save the tops) and removing all the seeds and membranes. Set the peppers open side up into the crockpot.
• Put the remaining ingredients EXCEPT the chicken broth in a large bowl and mix, breaking up the ground beef and pork and making sure everything is combined well.
• Fill the peppers with this mixture, then set the pepper 'tops' back on the peppers. The peppers should be over-flowing with the meat mixture, so the top will just teeter on the top of the mixture, it won't fit down all the way.
• Pour the chicken broth into the crockpot around the peppers.
• Set crockpot to LOW, cover and cook for 7 to 8 hours, until peppers are tender and meat is cooked.

Low-Carb Thanksgiving Recipe: City Lights Creamed Spinach

Instead of green bean casserole full of fried onions this Thanksgiving, try this tasty, low-carb side dish instead. Creamed spinach is also a holiday classic, but with fewer carbs than many other dishes that traditionally grace the Thanksgiving table. Give this one a try this year, and have a very Happy Thanksgiving!

City Lights Creamed Spinach
(Serves 4-6.)

Ingredients:

1 Tbsp organic butter
1/2 small onion, diced fine
2 green onions, diced fine
1/2 cup natural chicken broth (or vegetable broth)
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
1/2 cup heavy cream (preferably organic)
20 oz frozen leaf spinach, thawed, squeezed dry

Instructions:

• Put the butter in a skillet over heat and melt.
• Add both onions and cook until soft, about 3 or 4 minutes.
• Add the broth, salt, pepper, and nutmeg and heat for 1 minute, stirring.
• Slowly pour in cream, stirring constantly and bring just to a boil, then immediately turn heat to low and simmer until liquid reduces, for about 8 to 12 minutes. This creamy sauce should be thick enough to coat the back of a spoon and stay there.
• When sauce is thickened, add the spinach, stirring to combine, and continue simmering over low heat until the spinach is hot.
• Serve immediately.

Recipe: Cheesy Eggplant Lasagna

This simple and tasty low-carb recipe uses eggplant as the "noodles" in this fun take on lasagna. Use medium-sized long or oval eggplants if you can, so you can get the slices to approximate lasagna noodles in size. This is another great way to use up all those fresh tomatoes, basil, and eggplants your garden may be full of this time of year! Packed with healthy goodness, this one is also a good recipe for those on a low-carb or gluten-free diet.

Cheesy Eggplant Lasagna

Ingredients:

2 medium eggplants, sliced in thin lengthwise strips
1 cup tomato sauce
1 pound tomatoes, sliced thin
1 cup ricotta cheese, softened
3/4 cup shredded mozzarella cheese
2 tsp dry basil or 1/4 cup fresh chopped basil
2 tsp Italian seasoning  
salt and fresh black pepper, to taste
cooking oil spray

Directions:

1. Preheat oven to 400 degrees F.
2. Season eggplant slices with salt and pepper. Arrange slices evenly in a nonstick baking pan and bake for fifteen minutes.
3. Spray a glass baking dish with cooking spray and arrange eggplant slices evenly on the bottom. Pour half of the tomato sauce over the eggplant, then top with a few tomato slices. 
4. Sprinkle salt, pepper, basil, and Italian seasoning over this mixture, then spread a little of the ricotta cheese over the tomatoes. Sprinkle some mozzarella on top. 
5. Repeat in layers, topping with mozzarella as a final step.
6. Bake for twenty minutes, then place under a broiler just until cheese turns golden brown.
7. Slice lasagna evenly and garnish with Italian seasoning.

Low Carb Recipe: Tangy Chili Jicama Salad

Mmmm...this fresh and tasty salad blends tangy citrus flavors with the sweetness of peppers and jicama (a crunchy, mild root vegetable - you can find it in the produce sections of most major grocery stores) and chili powder and cilantro for a unique flavor combination that will have your tastebuds dancing for joy!

Tangy Chili Jicama Salad
(Serves 2-4.)

Ingredients:

Pachyrhizus erosus, common name Jicama, a root vegetable. (Photo credit: Wikipedia)

1 large lime, zested and juiced
1 small orange, zested and juiced
1 tsp honey (optional)
1/4 tsp chili powder
1/4 tsp kosher salt
1/8 tsp black pepper
2 Tbsp olive oil
1 medium or 2 small jicama
1 red bell pepper, diced
2 green onions, chopped
2 Tbsp chopped fresh cilantro

Directions:

• In a large salad bowl, put the lime zest and juice, orange zest and juice, honey, chili powder, salt, black pepper, and olive oil, and whisk together until well combined; set aside.
• Peel the jicama and cut into thin strips, like shoestring potatoes. 
• Put jicama into bowl with dressing, add the bell pepper, onions, and cilantro, and toss to coat. 
• Cover bowl with plastic food wrap and refrigerate for at least 30 minutes for flavors to blend.
• Remove and toss again.
• Serve cold.

Low-Carb Recipe: Crockpot Mushroom Soup

This tasty low-carb recipe will cook in your crockpot while you're busy with other things, and it takes hardly any prep time. Makes a great side dish or quick lunch. For more protein, add 2 cups cooked diced chicken or beef (works great with beef stew cubes - just lightly brown them and add with rest of ingredients) - then set and forget!

Crockpot Mushroom Soup
(Serves 2-4.)

Ingredients:

2 Tbsp light oil
8 oz fresh mushrooms, sliced
1 small yellow onion, diced
1 garlic clove, minced or grated
2 cups chicken broth or stock
1/2 cup half-and-half
salt and pepper to taste
Parmesan cheese optional

Directions:

1. Heat the oil in a skillet over medium-high heat, add the mushrooms and cook until soft and slightly browned.
2. Add the onion, cooking until transparent.
3. Add the garlic, cooking for 1 more minute. Scrape this mixture from the skillet into your crockpot.
4. Add the chicken broth, stir.
5. Cover crockpot, set heat on LOW, and cook for 5 to 6 hours.
6. Turn heat off, remove cover, stir, and add half-and-half, stir. Taste and add salt and pepper as desired.
7. Let sit for 5 minutes, then serve in soup mugs.
8. Top with freshly grated Parmesan cheese if desired.

Low Carb Recipe: Chicken Cheese Quesadillas

Here is another great example of how a classic, easy and tasty food can fit into your low carb diet - you won't feel like you're on a diet when you make simple and delicious recipes like this part of your regular meal plan! This will serve 4 as a full meal, or cut in half will serve 8  as a light snack or lunch. Feel free to add any other veggies you'd like, just making sure you cut them very small so they heat during the short cooking time. Fresh diced tomatoes are a great addition, and other tasty suggestions include green peppers, olives, or avocado - or come up with your own!

Easy Chicken Cheese Quesadillas
(Serves 4-8.)

 (Photo credit: Wikipedia)

Ingredients: 

1 cup shredded Monterey Jack cheese, or Pepper Jack if you like the heat
8 small low-carb tortillas
8 oz cooked free-range chicken, shredded
2 roasted red bell peppers, chopped
2 Tbsp fresh cilantro or parsley, chopped

Directions:

• Lay 4 tortillas out on work surface.
• Evenly divide the cheese and sprinkle 1/2 of each portion over the tortillas.
• Spread even amounts of the chicken, peppers (and/or other vegetables), and cilantro over the cheese, then top with the remaining cheese. 
• Set the remaining 4 tortillas over the filled tortillas, press gently to close.
• Spray a non-stick skillet with a little cooking oil.
• Put over medium heat, then set each quesadilla in skillet, cooking 2 minutes, or until browned slightly, then flip and cook another 2 minutes.
• Remove from skillet and continue with each quesadilla until finished.
• Cut each in half or in wedges and serve warm. May serve with a dollop of sour cream and stay within your low carb diet.

Low-Carb Recipe: Crockpot Pot Roast And Vegetables With Savory Gravy

This classic comfort food, the pot roast, is good old-fashioned low-carb cooking at its best! An easy dish to make in the crockpot, with this one, you can have a delicious dinner waiting for you when you get home from work - just prep the vegetables the night before, and put everything in the crockpot before leaving in the morning. It will cook slowly all day, releasing the nutrition form the meat, and creating its own savory gravy. Yum - I'm getting hungry just thinking about it!  (Note: If you don't have time to brown the meat, it's fine to put it in the crockpot uncooked - it just won't have quite the same depth of flavor.)

Crockpot Pot Roast And Vegetables With Savory Gravy
(Serves 6.)

Ingredients:

(Photo credit: sundaykofax)

3 lb boneless beef chuck roast, trimmed of excess fat and tied with butcher string to secure
coarse black pepper to taste
light oil for browning meat
3 large carrots, peeled and coarse cut
3 stalks celery, coarse cut
1 large yellow onion, peeled and cut into 8 wedges
3 large garlic cloves, minced
1 cup dry red wine or beef broth
1/3 cup tomato paste
1 1/2 Tbsp Dijon mustard
1/2 tsp crushed dried thyme
2 large bay leaves
salt
* (Optional: 1 Tbsp cornstarch mixed with 2 Tbsp cold water, or substitute almond flour mixed with water.)

Directions:

1. Sprinkle roast all over with black pepper. (Add salt if desired.)
2. Spray a heavy non-stick skillet with cooking spray or coat with oil. Put skillet over medium-high heat.
3. When skillet is hot, add the roast and sear until browned well, flipping after side is browned - do not flip continually, just once per side. Brown all over, not just 2 sides.
4. Arrange the carrots on the bottom of the crockpot, then the celery, then the onion, and sprinkle the garlic over all evenly.
5. Set the browned roast on top.
6. In a separate bowl, whisk together the wine, tomato paste, Dijon mustard, thyme, and bay leaves, then pour gently over the roast and vegetables. 
7. Cover the crockpot, set the heat to LOW, and cook 8 to 9 hours or until beef is fork tender.
8. When done, remove beef and vegetables to a platter.  You may thicken the gravy at this point if desired.  Turn heat on crockpot to high.  Mix the cornstarch and cold water (or almond flour and water) in a cup until dissolved, then stir into the crockpot and stir until liquid thickens; turn heat off.
9. Spoon vegetables on each plate and serve thin slices of beef alongside.  Spoon the thickened gravy over all. 

* (Note: Cornstarch is not low carb, but the almond flour option is low carb. Another low-carb option is to add okra to liquid and allow to cook together for 5 minutes.  Eggplant is another low-carb thickener.)

Recipe: Tangy Hot Bacon Spinach Salad

Mmmm....just reading this one will make your mouth water! Tangy vinegar meets the spice of onion and pepper, contrasts with the richness of bacon, and melts into the smoothness of hard boiled eggs, under which the tender bite of fresh spinach provides the perfect foil!  For a truly healthy meal, be sure the eggs and bacon are free-range raised on pasture, and that the spinach is organic - if it's from your own garden, even better!

Tangy Hot Bacon Spinach Salad
(Serves 4.)

(Photo credit: jeffreyw)

Ingredients:

4 slices bacon, diced
1/2 cup diced onion
1/3 cup apple cider vinegar
salt and black pepper to taste
4 cups fresh baby spinach, washed and dried well
4 hard-boiled eggs, sliced
hot pepper flakes or smoked paprika for garnish

Directions: 

• In a skillet, cook bacon pieces until crisp; remove to paper towel to drain.
• In same skillet with bacon drippings, add the onion, cooking until just starting to get translucent, then add the apple cider vinegar, stirring to combine and get brown bacon bits from bottom of skillet.
• Turn heat to simmer, and cook for 5 minutes, stirring often.
• To serve, divide washed spinach between 4 salad plates, immediately drizzle hot dressing from skillet over each serving, tossing slightly.
• Sprinkle bacon pieces over each serving evenly, and finally arrange the egg slices evenly over the top. If desired, sprinkle a few hot pepper flakes over each salad or a sprinkle of smoked paprika.

Recipe: Ginger Mustard Marinated Pork Tenderloin

Here is a hearty and delicious recipe fancy enough for a holiday feast, yet simple enough to make for a Sunday family dinner. Ginger and soy sauce gives this classic cut of meat an Asian twist of big flavor which will tantalize the most advanced palate, and they'll never need to know it only has 6 ingredients!

Easy enough for beginner to intermediate cooks, but those who eat it may just mistake you for a gourmet chef!

Ginger Mustard Marinated Pork Tenderloin
(Serves 4 as a main dish.)

Ingredients:

(Photo credit: Wikipedia)

1.5 lb pork tenderloin (naturally raised or organic)
1/4 cup soy sauce
1 tsp Dijon mustard
1 clove garlic, minced
2 tsp fresh ginger root, grated
2 tsp coarse ground black pepper
* serve with sauteed shredded red or green cabbage, optional (see suggestion below)

Directions:

• If pork tenderloin is in two parts, tie together with butchers string.
• Put the soy sauce, mustard, garlic, and ginger in a large ziploc plastic bag and shake to mix.
• Set the pork in the plastic bag and shake around to coat pork well.
• Place the pork in the refrigerator for 4 to 8 hours (overnight is fine), turning plastic bag over several times to make sure pork is marinated evenly.

To cook:

• Remove the pork from bag, letting marinade drip off; set pork in dish and evenly sprinkle with black pepper.
• Preheat grill or oven and cook until internal temperature of pork reaches 150 degrees.
• Remove and let rest 5 to 10 minutes before slicing into thin slices to serve.

Serving Suggestion: For a side dish, saute shredded cabbage (cole slaw) in hot skillet until just tender.  Sprinkle a touch of soy sauce in skillet and stir into cabbage to season.

Low-Carb Recipe: Herbed Sausage Stuffing

This delicious stuffing offers a change from traditional bread-based carb-filled stuffings. Sausage (you can choose different types or flavors to change things up - try Italian sausage, spicy, or even chorizo, but be sure to go all-natural to avoid sulfites and other unhealthy preservatives) and lots of vegetables form the base for this tasty Thanksgiving-ready side dish, and a variety of fresh herbs gives a distinctive flavor.

Happy Thanksgiving!

Herbed Sausage Stuffing

Ingredients:
1 lb. natural turkey sausage (or any sausage you like)
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 eggs
2 cups chopped cauliflower (bite size)
1/2 cup chopped yellow squash (bite size)
1/2 cup freshly grated Parmesan
1 Tbsp chopped fresh parsley
3 Tbsp chopped fresh sage
3 Tbsp chopped fresh thyme
1 garlic clove, grated
1/4 tsp salt
1/8 tsp black pepper

Instructions:

• Preheat oven to 350 degrees.
• If using cased sausage, cut off the casings and break sausage up into a skillet.
• Put skillet over medium heat, add the celery and cook, stirring often, until the celery starts to get a little soft, then add onion and cook, stirring often, until the onion gets soft.
• Continue cooking, stirring often, until the sausage is totally cooked through.
• In a large bowl, beat the eggs, then add the cooked sausage mixture to the bowl, mix eggs into meat, then add remaining ingredients and mix together until blended.
• Turn into a casserole dish, cover, and put in preheated oven and bake at 350 degrees for 30 to 35 minutes.  
• Check and if it's too moist, uncover and continue cooking for 5 to 10 minutes more, or until edges start to brown.
• Serve hot with turkey, duck, ham, or other holiday meats.

And be sure to check back Friday for some ideas on what to do with all those leftovers!

Recipe - Roast Duck With Orange & Lemon Sauce

This low-carb recipe is fancy enough for a holiday feast - spice up your Thanksgiving meal this year with duck instead of turkey - or just a special dinner at home with your significant other! The richness of the duck is tempered with tangy citrus flavors, while the coriander and soy sauce add a touch of an Asian flair, without being overpowering.

This recipe is fairly advanced and requires a lot of steps, but will yield an absolutely perfect roasted duck.

Roasted Duck With Orange-Lemon Sauce
(Serves: 4-6)

Roasted Duck (Photo credit: Robert Banh)

Ingredients:

1 (5 to 6 lb) duck (reserve neck and any gizzards)
salt and black pepper
1 navel orange, one half cut into wedges, one half juiced
1 lemon, one half cut into wedges, one half juiced
2 cups water
2 Tbsp coriander seeds
1/2 tsp soy sauce
1/2 Tbsp butter, room temperature
1 Tbsp almond flour

Instructions:

1. Preheat the oven to 325 degrees.
2. Remove neck and gizzards from cavity of duck, set aside, and wash and pat duck totally dry.
3. With a sharp knife, prick the duck skin all over, but don't go into the meat.
4. Season the duck inside with salt and pepper, then put the orange wedges and lemon wedges inside.
5. In a sturdy roasting pan with a rack, pour in the water and coriander seeds, add the neck and gizzards, then put duck on the rack, sprinkle with salt and pepper, cover duck with foil, and set on stovetop burner on high until water in roasting pan comes to a boil.
6. Take roasting pan off burner and set it immediately into the preheated oven at 325 degrees and roast for 1 hour.
7. Remove from oven, uncover, and take duck out of roasting pan and set aside.
8. Turn oven up to 350 degrees.
9. Pour the juices from the roasting pan through a strainer and into a bowl; set aside.
10. Put the duck back on the rack in the roasting pan and again, prick it with a sharp knife through the skin all over. (Do Not cover with foil). Roast at 350 degrees for 1 hour. 
11. After the hour, remove the roasting pan with duck from the oven and turn the oven up to 400 degrees.
12. Transfer the duck to a large baking sheet with short sides to catch any cooking juices and put the duck in the 400 degree oven and continue roasting for 45 to 50 minutes or until the skin is crispy and the meat is tender.
13. While the duck is browning, put the roasting pan (without rack now) on stovetop with burner on medium-high heat. Add the orange juice and lemon juice and bring pan drippings to a boil, stirring, for 1 minute.
14. Take the bowl of strained juices, skim off the fat, and pour this liquid into the roasting pan, add soy sauce and continue boiling and stirring for 1 minute more.
15. Transfer this liquid into a saucepan and put over medium-low heat and bring to a simmer; this will form your sauce.
16. To thicken the sauce, mash together the butter and flour in a small heat-resistant bowl, then add about 1/4 cup of the sauce liquid from the pan to the butter-flour paste, and stir until dissolved. Add this mixture into the saucepan, whisking as you add, and continue simmering over low heat, whisking frequently until the sauce is thickened to your liking, about 2 to 3 minutes.  Let cool slightly, taste, and season with salt and pepper if desired.
17. Put duck on cutting board or platter and let rest for 10 minutes.
18. Slice and serve with the citrus sauce drizzled over the top of each slice.
19. This size duck will serve about 4 to 6 people.  Roast 2 separate ducks to serve more and double the sauce recipe.