5 Minute Low Carb "Leftover" Chili (Crock Pot, Stove or Microwave)

 
 
 

Make yesterday’s leftovers into something new and delicious!

I often have leftover chicken or beef from other meals I have made.  Instead of eating the same thing again, it is fun to recreate it into a easy yummy chili. 

Ingredients:
2-3 cups cups of cooked meat such as chicken breast or stew meat
(1) 16 ounce jar of Salsa (I used Chi-Chi’s Thick & Chunky Salsa)*

1 teaspoon cumin
teaspoon salt
tablespoon chili powder 
1/2 teaspoon black pepper
1 cup of water

Hot Sauce & Jalapenos (optional)


Directions:
Mix all ingredients and heat until warmed through.  Top with shredded cheese, black olives and a dollop of sour cream if desired.

*Chi-Chi’s Thick & Chunky Salsa has approximately 30 grams of net carbs in an entire 16 ounce jar. This recipes makes about (5) 1 cup servings equaling approximately 6 net grams of carbs per cup.

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Copyright 2013 lowcarbcrock.com  Do not copy.  This is an original recipe.  You may reference this recipe and its directions on your website only by a direct link back to the recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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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Copyright 2013 lowcarbcrock.com 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