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IP Friendly Crock pot recipes

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Old 10-22-2012, 08:21 PM   #31
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Originally Posted by 2sweet4u View Post
Do you think Turnips would be good? I have never used a rutabaga, honestly, don't even know what to look for LOL...I saw a recipe in Liz'z link for rutabaga pie, says its like sweet potato...want to try it if i can find the darn thing
I'm sure it would work fine with turnips, the veggies would just have a stronger flavor. Rutabaga has a milder flavor than regular turnips
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Old 10-22-2012, 08:56 PM   #32
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Originally Posted by tunafish246 View Post
My hubby made this one night and the chicken was soooo good. We paired it up with some cauliflower rice and mushrooms. In the directions it says to put the ingedients in a pot first and boil them, which he didn't do (so much for reading directions) but it still came out great. He basically just threw everything in the crock pot.

Slow Cooker Sweet Teriyaki Chicken Recipe:

Ingredients:
1 c. soy sauce
1 c. sugar (we used sweetener to make it IP friendly)
1 teaspoon garlic salt
1/2 an onion, chopped
4-6 chicken breasts

Directions:
Put all of the ingredients but chicken into a pot over medium heat until boiling. Pour over chicken in crock pot. Cook on high for 3-4 hours or low for 6-8 hours. Serve over rice.


We have also done pulled pork in the crock pot. We used the pork tenderloin and I just added some random stuff . . vinegar, soy sauce, sweetener, ketchup, and water. Let it cook all day on low, and had very tender, falling appart meat. I mixed it with some ketchup and WF bbq sauce. Yummy!
Wow this sounds delicious. I am thinking I will try this, this weekend.
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Old 10-22-2012, 09:21 PM   #33
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It's taken me 3 months to figure out the crock pot is the perfect way to cook for my whole family! Whatever is in the pot is IP friendly, then I just add noodles, rice, or potatoes for the husband and kiddo! I can't believe I spent so much time cooking 2 or 3 different dinners! Love all the recipes...looks like the slow cooker is getting another work out this week!
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Old 10-23-2012, 12:04 PM   #34
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loving some of theses recipes!! Being that I'm a single mom that works full time, I'll be doing a lot of IP friendly crock pot meals....keep 'em coming!

Last edited by clo2551 : 10-23-2012 at 12:04 PM.
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Old 10-23-2012, 12:57 PM   #35
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Last night was the first night I ever cooked chicken in the slow cooker. Thanks for the inspiration to all who post recipes in the IP threads.

What I did was take the spicing ingredients from the fried rice cauliflower and poured it on the chicken.

So 1/2 cup soy sauce
1 tbsp minced ginger
1 tbsp pureed garlic

Chicken was cubed to 1 inch pieces - 5 chicken breasts

I cooked it on high for 3 hours which was probably a little long. Be sure to stir occasionally or the chicken becomes a big lump.

I made cauliflower rice and added mushroom, celery and broccoli stalk. This I sautéed (if I used this work correctly) in EVOO and flavoured with salt, black pepper, red pepper flakes and garlic powder.

Our plates looked nice with white rice looking dish and dark looking chicken. We did not eat the extra soy sauce mixture.

My whole family enjoyed the dish. And this was a huge step out of my comfort zone.
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Old 10-23-2012, 01:19 PM   #36
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I have the chicken "wing" recipe in the crockpot today. I serve over salad and hubby makes a wrap!
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Old 01-04-2014, 05:06 PM   #37
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does anyone have anymore awesome recipes?
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Old 01-04-2014, 06:07 PM   #38
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I know I have posted this somewhere before, but I do Italian-style chicken and zucchini in the Crock Pot. You need two or three zucchini, chopped into chunks; boneless, skinless chicken breasts (frozen are okay); a can or two of diced or crushed tomatoes; and Italian spices.

Spray your Crock Pot with non-stick spray. Put in your cubed zucchini and season with a little salt and pepper. Lay your chicken breasts on top, then dump the tomatoes over the chicken. Sprinkle with Italian seasonings (garlic, oregano, etc.) to your liking, and maybe some salt. Gently stir the seasoning into the tomatoes.

I let it cook on low while I am at work, so it is cooking for a good eight hours. Yum! This would also be good over some cauli rice.
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Old 01-04-2014, 06:10 PM   #39
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Hubby has made IP Pot Roast a few times on this program. He seasons and sears a cut of leaner beef. Then he chops up a bunch of veggies- turnips are my fav, we also do celery, zucchini, sometimes rutabaga...

He puts the seared meat and veg into the crock pot with some bay leaves, garlic, and a can or two of diced tomatoes. Add some beef or veg broth. Let it cook away! Toward the end, add some onions to wilt a bit. Delish!

And, when he made this, we would make a TON of extra veg. I would eat the veg with IP rotini for lunch when the meat was all gone. Yummmm!!!
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Old 01-05-2014, 01:32 PM   #40
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This recipe makes chicken very easy!
http://www.food.com/recipe/crock-pot...-thighs-385169

I use water and/or low-sodium chicken broth and have done the variations with taco seasoning, soy sauce, and 1/2 packet of the onion soup mix. I've done it with chicken thighs or breasts. It's been delicious every time!
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Old 01-05-2014, 01:59 PM   #41
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i love cabbage rolls......so i had to come up with a great alternative...that doesn't use rice.

CHICKEN SAUSAGE CABBAGE ROLLS and GROUND BEEF CABBAGE ROLLS


these are also great for cabbage rolls!!!!!



i also used my roasted cauliflower and garlic...

this is the leftover...just cauliflower and garlic roasted in the oven, simple...


i also used 93/7 ground beef....i added the cold veggies in with the ground beef....


i use these from the frozen section sometimes to save time!!



i just dump in a large handful frozen and mix it all together!!



get a large pot of water and bring to a boil and add your cabbage leaves to wilt them and make them easy to roll...



i cut out the triangle section of the stem...because sometimes that thick part can poke a hole through the cabbage roll...



for the chicken sausage rolls...just add the whole sausage, or you can cut in half if you have smaller cabbage leaves...and roll...



i divide my 1 lb of ground beef mixture into 12 sections...that i roll into small logs...3 "logs" = 4 oz meat...plus the veggies...so 6 logs can be a serving...but thats a lot of cabbage rolls!! haha i will have 1 sausage roll and 2 beef rolls for my 8 oz portion of protein.



i roll my cabbage rolls on a dry clean towel so it absorbs the extra water from the cabbage leaves and makes it easy to roll and not slide around.

fold the sides in and tuck them in, and then roll like a rollup.





place your cabbage rolls into the crock put that has been preheated on HIGH



you can then add homemade marinara sauce or 2 cans of fire roasted diced tomatoes on top!! yum!!!

cook on high for 4 hours. or until cabbage is fork tender.



these are heavenly!!!!!!!!!!!!!!!!



WANNABiTE??????
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Old 02-02-2014, 09:19 PM   #42
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Hi all... I love my crock pot and have been doing a few dinners this way!

Pork tacos-- I trimmed a pork tenderloin, added 1 packet of low sodium taco seasoning, I chose the one with the lowest sugar. I let that cook all day, shredded it and then added the IP salt. DH added more taco seasoning but I liked it-- I wrapped it in lettuce leaves and 8 oz was 5 rolls. It was delicious. Next night I had two eggs with some left over pork (4oz). It was delicious!

Buffalo chicken: I cut chicken breasts into thinner chicken pieces and put in the crock put with Franks hot sauce and some buffalo hot sauce with 0 carbs and sugar (anchor bar was the band I used). I let it cook all day-- I had the chicken on its own, so flavorful then some steamed broccoli and lettuce.

Chicken and Zucchini- Cubed zucchini on bottom of olive oil greased crock pot, then chicken (Ip Salt and pepper, and a little garlic powder) and then home made marinara. Cook all day and enjoy!
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Old 02-02-2014, 10:27 PM   #43
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I made this the other night and it is delicious! The meat was really tender. I thickened the liquid with just a little arrowroot so I had a delicious mushroom gravy to spread over my cutlets and my mashed cauliflower. I will make this often.


Cube Steaks in Gravy

1 tablespoon olive oil
1 1/2 pounds cube steaks
8 ounces sliced mushrooms
3 cups beef broth
1 tablespoon beef bouillon concentrate (didn't even use this)
Guar or xanthan (for thickening)

1. In a big, heavy skillet, heat the oil and brown the steaks on both sides.

2. Put the mushrooms in your slow cooker.

3. In a bowl, stir the broth and bouillon and pour the mixture over the mushrooms. Place the steaks on top. Cover the slow cooker, set it to low and let it cook for 6 to 7 hours.

4. When the time's up, remove the steaks and thicken the sauce with guar or xanthan to your liking.

5. Serve with Fauxtatoes.

Servings: 3
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Old 07-18-2014, 09:48 PM   #44
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So maybe this is a dumb question, but I want to get started with using a slow cooker for IP dinners, how do you measure the meat portion if you try to make multiple portions? For example, what if its shredded chicken?
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Old 07-19-2014, 07:48 AM   #45
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Quote:
Originally Posted by skinnybride2be View Post
So maybe this is a dumb question, but I want to get started with using a slow cooker for IP dinners, how do you measure the meat portion if you try to make multiple portions? For example, what if its shredded chicken?
Measure it raw so you know how many portions it is making and then divide the finished product up when you are done. Some people use 6 oz for weighing when cooked. When I make chili, I just divide into equal portions by weighing them all. If you know you have 4 servings of protein then do 4 or 8 cups of veggies.
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