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Old 10-29-2014, 07:14 PM   #181
AshleyDillo
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I try to be as precise as I can when determining the nutritional stats for any recipe I make. I measure all the ingredients to the exact gram where possible. I use these figures to create a recipe in a popular online tracker. It always asks for the number of servings and initially I say one to get the recipe saved. Then, once the dish is done, I weigh the entire dish in grams. I then edit my recipe to reflect the dish's total weight. That means 1 serving of the dish will equal 1 gram. Then I can measure out my serving by weight and get a more accurate idea of how much my portion is.

It will never be exact as you can't guarantee you are getting the exact same ratio of ingredients in each serving, but it as close as I can get!
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Old 10-29-2014, 07:16 PM   #182
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Thanks so much for your help.
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Old 11-01-2014, 10:08 PM   #183
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I'm just now getting back on track with LC and I just got a new crockpot for my birthday.

I made an (unexpectedly) amazing soup in my crockpot today. I don't have precise measurements, but here goes.

Chopped canned ham (I'm guessing about a cup)
1 package frozen cauliflower
1 package frozen broccoli
Beef bouillon
Water
Dehydrated spinach

Cooked on low for about 5 hours.

I didn't know what to expect, but it came out pretty good.
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Old 01-02-2015, 06:50 PM   #184
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Pork and sauerkraut
3 lb boneless pork roast seasoned with salt and pepper and browned on all sides in butter
transfer to crock pot and add well rinsed sauerkraut (1 bag is sufficient for 3 people) and I rinse it 3 times ( learned this in France.. makes it much milder and sweeter)
Cook on low for 3-4 hours until the temp reaches 160 degrees DO NOT ADD WATER
Serve w/ mashed cauliflower.. awesome dinner!!
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Old 01-05-2015, 10:47 AM   #185
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Quote:
Originally Posted by NoSunNoFun View Post
I am the crock pot queen! lol
You do not have enough liquid my dear. You can cook a huge pork roast, beef etc. Add a large can of beef or chicken broth, can of cream of mush soup all mixed together and one lipton onion soup mix dry. Stir all soups together and pour of meat or chicken. 8 hours low.

You will never burn your meal again and its fab poured over faux potato... cali mash

Simple!

Here is another idea

4 or 6 chicken boneless breasts. Once can cream of mushroom soup, one can chicken broth. One package lipton mushroom-onion soup mix. One large onion, one nice size package of mushrooms... and one pint of sour cream. All in together..... 8 hours low
Searve with faux rice Yummo!

SInce it is not safe to assume things, I just wanted to make sure that the chicken (2nd recipe) can be frozen when it is put in the crock pot. Sounds almost like Beef Stroganoff but made with chicken.
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Old 01-05-2015, 12:24 PM   #186
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Quote:
Originally Posted by wovnbskt View Post
SInce it is not safe to assume things, I just wanted to make sure that the chicken (2nd recipe) can be frozen when it is put in the crock pot. Sounds almost like Beef Stroganoff but made with chicken.
I always put my chicken breasts in the crockpot frozen...turns out perfectly everytime!

Lisa
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Old 01-05-2015, 06:51 PM   #187
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yes but I have the butcher cut them into strips and I do not use frozen large breasts. My husband swears it tastes different... No bones of course.

Making this tomorrow as we speak
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Old 01-05-2015, 06:52 PM   #188
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Quote:
Originally Posted by lfshelton View Post
I always put my chicken breasts in the crockpot frozen...turns out perfectly everytime!

Lisa

We are the same height and have the same goal weight. I am almost 48
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Old 01-06-2015, 04:05 AM   #189
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induction crockpot recipes

I am beginning induction today, I have read all the crockpot recipes and I noticed that a lot of them include cream of mushroom soup is this ok for induction and is Campell's Cream of Mushroom ok for this? Thanks so much for the info.
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Old 01-06-2015, 06:53 AM   #190
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Quote:
Originally Posted by NoSunNoFun View Post
We are the same height and have the same goal weight. I am almost 48
Hey, NoSun... I just turned 46 in November (Thanksgiving week)! I wish I was at your starting weight! You're weigh (hahahaha) closer to your goal than me.

I'm going to get there though... We've got this!

Lisa
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Old 01-06-2015, 07:32 AM   #191
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Originally Posted by lfshelton View Post
Hey, NoSun... I just turned 46 in November (Thanksgiving week)! I wish I was at your starting weight! You're weigh (hahahaha) closer to your goal than me.

I'm going to get there though... We've got this!

Lisa
Yes we do! Team work sista!!
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Old 01-06-2015, 01:19 PM   #192
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I wouldn't think cream of anything soup from the can would be okay for induction. Maybe you can sub in cream cheese, salt, and whatever the item might be (like mushrooms) with a bit of dry chicken bouillon or chicken base. That might be close to what you are looking for.
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Old 01-07-2015, 06:40 PM   #193
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Are these low carb and can Soy be used on introduction?
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Old 01-22-2015, 02:59 PM   #194
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Quote:
Originally Posted by lfshelton View Post
I always put my chicken breasts in the crockpot frozen...turns out perfectly everytime!

Lisa
I have wondered about frozen chicken in the crock pot...how long do you cook it and on what temp?
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Old 01-22-2015, 06:10 PM   #195
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I just throw it in there and cook along with the recipe on low. One word of caution though, I have found that it can make things kind of watery, so if I can sometimes I'll give them a head start of an hour or so and take out some liquid before adding the rest of the ingredients.
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Old 01-25-2015, 09:39 AM   #196
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Quote:
Originally Posted by harleymamma View Post
I have wondered about frozen chicken in the crock pot...how long do you cook it and on what temp?
Hey Harley, I always choose the low setting and 6-8 hours... I've never had any issues and haven't experienced the too much liquid issue either.

HTH
Lisa
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Old 04-17-2015, 09:29 AM   #197
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Hot Italian sausage surprise.

I was just screwing around yesterday and put this together.

Serving for two.

Two hot italian sausage out of their skin.
1/2 vidalia onion
1 green pepper
1 can of mexican chop tomatoes with habanero
1 can of mushrooms or fresh

Chop the onion medium size. layer the bottom of the crock pot. Next take the sausage and pinch into bite size bits. No need to precook unless you want to. Place that layered on top of the onions. Now chop the pepper into the same size as you did the onions and place that as the next layer. Pour the chop tomatoes drained. Lastly spread the mushrooms across the top (dump the water in the can in there as well). There is no need for any spice. Squeeze a lime on it all if feel you like your in a crazy mood.

Let it go 6 to 8 hours. Uncover and stir 1 hour before completion to let the liquid gas off. Use a slotted spoon to serve in a bowl with limited juice or not for more juice.

Sprinkle cheddar or spoon on sour cream..Last night I used neither.

Last edited by spetro; 04-17-2015 at 09:30 AM.. Reason: spelling goof ups
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Old 06-22-2015, 06:03 AM   #198
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I am starting low carb again today, and these recipes looks great.
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Old 07-12-2015, 12:21 PM   #199
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Quote:
Originally Posted by nicole714 View Post
Shredded Mexican Chicken

*note: I have a huge crockpot so I make a huge batch of this you can adjust accordingly to your crockpot, it would be really hard to screw this up!

bag of frozen chicken breasts
1 jar of salsa
6 cloves of garlic, minced (use more or less depending on your garlic preference)
spices: cumin, chili powder, cilantro (dried or fresh), paprika, oregano, salt and pepper
chicken broth (1-2 cans) - *can substitute with water if you don't have broth on hand.

Place chicken (thawed) in crockpot with salsa, broth, garlic and sprinkle spices and cook on high 4-6 hours when cooked through and tender shred with fork and return to juices. Serve with cheese and sour cream or on lc tortillas.
Making this one now - 4 years later. The only difference is I used a Linda's taco seasoning instead of the spices listed and I'm using thighs. Thanks for the idea.
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Old 07-28-2015, 03:24 PM   #200
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Crock Pot Pizza
.75 lb ground beef, cooked
.75 lb bulk Italian sausage, cooked
1-15 ounce jar pizza sauce
3 cups mozzarella cheese, shredded
3 cups fresh spinach
16 slices pepperoni
Toppings(optional. Add your faves)
I used (* = accounted for in nutritional information):
1 cup olives, sliced*
1 cup mushrooms, sliced*
1/2 green pepper, chopped*
1/2 cup sweet onion, chopped*
1/4 cup marinated artichoke hearts, chopped
1/4 cup sun-dried tomatoes, chopped
2 cloves garlic, minced*
In a 6 quart crock pot, combine sausage and hamburger with sauce and onions. Place half of sauce mixture in crock pot. Place half of fresh spinach on top of sauce mixture. Place pepperoni and 1/2 desired toppings on top. Place half of mozzarella cheese on top of pepperoni. Repeat layers ending with mozzarella. Cook on low 4-6 hours. Let cool slightly and cut into 8 slices. Refrigerate remaining.
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Old 07-30-2015, 03:34 AM   #201
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That sounds great!
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Old 09-16-2015, 02:31 AM   #202
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Subscribing!
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Old 09-16-2015, 04:24 AM   #203
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PinkyTux: sounds like it would come out looking like lasagna vs pizza. Does it come out of the crock pot looking like a pizza slice?
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Old 12-12-2015, 08:37 AM   #204
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Yum!
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Old 01-04-2016, 10:01 AM   #205
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Quote:
Originally Posted by JEA9 View Post
I'm just now getting back on track with LC and I just got a new crockpot for my birthday.

I made an (unexpectedly) amazing soup in my crockpot today. I don't have precise measurements, but here goes.

Chopped canned ham (I'm guessing about a cup)
1 package frozen cauliflower
1 package frozen broccoli
Beef bouillon
Water
Dehydrated spinach

Cooked on low for about 5 hours.

I didn't know what to expect, but it came out pretty good.
I'm not a fan of spinach, but maybe in soup it might be different. This sounds pretty good. About how many servings did it make for you?
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Old 01-05-2016, 07:37 PM   #206
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Started Sept, 15 2003 260/173/130
215, down 20 so far. 9/2015 210 10/2015 But down a few sizes. Losing more inches then lbs. 205 11/2015 190- 11/16/15.
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3/12/16 down a few, up a few. Trying to maintain and let my skin catch up. so flabby
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Old 01-18-2016, 10:22 PM   #207
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This has Super Bowl party written all over it

Quote:
Originally Posted by kim_renee View Post
Just made this today!

Shredded crockpot buffalo chicken:

2 lbs raw boneless skinless chicken breasts
12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce)
1 oz packet of dry Ranch mix (I used Hidden Valley)

Place the chicken breasts in your slow cooker.
Pour the bottle of wing sauce over the top of the chicken.
Sprinkle the packet of ranch mix over the top of the wing sauce.
Cook on low for 4-6 hours.
Shred chicken with a fork and enjoy!
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Old 01-21-2016, 05:20 PM   #208
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Originally Posted by spride View Post
This has Super Bowl party written all over it
Yes, yes, yes...I'm going to try it this weekend for a playoff football party I'm attending.
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Old 01-23-2016, 07:47 AM   #209
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Old 04-24-2016, 06:37 AM   #210
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Adding a twist to the pork shoulder/butt recipes.

Cut up 1 large onion, put in the bottom of crockpot.
Rub your favorite spices into all sides of a 6-8 lb pork shoulder/butt
Put pork roast in crockpot
Cover pork roast with one jar of medium heat salsa

Cook for 12-14 hours on low. Shred and enjoy. Combine some with BBQ sauce for the rest of the family and serve on buns.
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