Low Carb Emergency Peanut Butter Cookies (4 EASY ingredients)

You know when you having those days that sticking to your low carb eating is very hard?  These have gotten me through!  There are different variations of this that people make, but I have found this one works the best for me. Each cookie is about 3 grams of net carbs each.

Makes approximately 15 cookies

1 cup all natural no sugar added peanut butter (adds approx 30g net carbs)
3/4 cup Splenda  (adds approx 18g net carbs)
1 egg
1 teaspoon vanilla

Mix ingredients in a small bowl and drop by rounded teaspoons onto cookie sheet.  Bake at 350 degrees for 12 minutes or until set.

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photo credit: Maggie Hoffman via photopin cc

Low Carb Crock Pot Buffalo Ranch Chicken (with Franks Hot Sauce)

Ingredients: 

3 to 4 boneless skinless chicken breasts
1/2 cup Franks Red Hot Sauce
1/3 cup of butter
2 tablespoons of dry ranch dressing powder

Mix all of the ingredients in your slow cooker and cook until done (165 degrees). This is generally low for 4 to 6 hours or high for 2 to 3 hours. Remove the chicken (and shred if desired).  Drizzle with extra sauce from the slow cooker and eat as is or serve over shredded lettuce or on a low-carb wrap.  Add additional hot sauce and sour cream and black olives if desired.

This recipe is made with Franks Red Hot Sauce.  I have a second Buffalo Ranch Chicken that made with Franks Buffalo Wing Sauce which you can find here http://www.lowcarbcrock.com/2012/02/4-ingredient-low-carb-crock-pot-buffalo/

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Low Carb Crock Pot Taco Meat (From Frozen or Fresh Beef. No Precooking) OAMC

This taco meat uses a wonderful homemade seasoning.  I often make up a batch of taco meat and then freeze it in individual sized portions. I will put 1 cup portions in a sandwich bag and then store all of the sandwich bag portions in one large freezer bag.  To use, I put a single portion in a bowl and defrost for 1 minute and then heat on high for 1 minute in the microwave. It is great for an easy taco salad.  

taco meat over lettuce, sauteed collard greens and squash with avocado
Traditional Taco Salad
I like to use frozen ground beef for this recipe.  You can use fresh ground beef, however, I prefer frozen because it doesn’t clump at all.   
The taco meat has only a trivial amount of carbs in it. 
Ingredients:

2 lbs frozen ground beef
2 tablespoon chili powder
3 teaspoons ground cumin
2 teaspoon garlic powder

2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano
3 cups of hot tap water

1 heaping teaspoon of Better then Bouillon Beef Paste (this is optional, but it gives it amazing beefy flavor and I highly recommend using it. If you omit the bullion, you may need to add extra salt at the end for taste).

Directions:
Place the frozen meat in your slow cooker.  Mix all of the dry seasonings together.  Add all of the dry seasonings to the slow cooker except 2 tablespoons.  Add the bouillon paste and pour the water over top.
Start your slow cooker on high for an hour or more until the ground beef is browned. Stir the meat and then switch to low for an additional 2-4 hours.   Drain the meat.  Mix in the reserved 2 tablespoons of seasoning and serve it with your favorite taco fixins.

For Fresh Ground Beef: If you want to use fresh ground beef, follow the same recipe, but thoroughly mix the fresh ground beef with the water and seasonings in the slow cooker before cooking (and sometime during cooking if possible).  This will eliminate the meat from clumping. For cook temp and time, cook on high for 3 hours.

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Copyright 2013 lowcarbcrock You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com