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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Crock Pot Low Carb Turkey Breast and Vegetables

This is an easy and economical way to make turkey in your crock pot.

You house will smell terrific from cooking this all day.

Ingredients:
1 bone-in turkey breast (approx. 6-7 lbs)
1 cup diced carrot (optional)
2 cups of diced celery
2 minced garlic cloves
1/2 cup onion
1/4 cup of chicken broth
1 (1 ounce) envelope dry onion soup mix (or see substitute below)
2 Tablespoons of butter (melted)
Rosemary, Sage and Thyme

Directions:

Before Cooking

(1) Add the diced carrot, celery, garlic, onion and broth to the crock pot and stir.
(2) Rinse the turkey breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker.
(3) Melt your 2 tablespoons of butter and pour it over the turkey
(4) sprinkle the top of the turkey with rosemary, sage and thyme
(5) Cover and cook on high for 1 hour and then Low for an additional 6 to 7 hours (depending on the size of the bird). For safety, the inside of the turkey breast should be 165 degrees or higher when done.

The vegetables can be removed with a slotted spoon and served as a side dish (they are delicious).

The leftovers are perfect for low carb sandwiches, soups and quiches

**Lipton Onion Soup Mix has 16 grams of Carbohydrates per package.  You can make a lower carb version as shown here http://www.lowcarbcrock.com/2011/10/low-carb-onion-soup-mix-substitute/


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Low Carb Lipton Onion Soup Mix Substitute

Lipton Onion Soup Mix has 16 grams of carbohydrates per package.  You can make a lower carb version as follows: 

Ingredients
3 packs of Herb Ox beef bouillon (or any other beef bouillon powder for 20-24oz of liquid)
2 teaspoons of dried parsley
1 tablespoon of dried onion flakes
1 teaspoon of onion powder
1/2 teaspoon of  garlic powder
2 teaspoons of dried celery (OR 1/4 tsp celery seed).

All the ingredients together equate to one pack of onion soup mix.

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photo credit: meaduva via photopin cc