Mattis Lundqvist - 97 Low-Carbohydrate Recipes for the Slow Cooker: Delicious low carb recipes for every occasion and all slow cooker fans: Measurements in grams
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- Book:97 Low-Carbohydrate Recipes for the Slow Cooker: Delicious low carb recipes for every occasion and all slow cooker fans: Measurements in grams
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97 Low-Carbohydrate Recipes for the Slow Cooker: Delicious low carb recipes for every occasion and all slow cooker fans: Measurements in grams: summary, description and annotation
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Recipes:
Vegetable Broth
Pork Stock
Beef Broth
Chicken Stock with Fennel
Spiced Butternut Squash
Spaghetti Squash
Red Cabbage with Sugar
Garlic Mushrooms
Spicy Lentil Stew
Zucchini Soup
Coconut with Potato
Balsamic Bacon
Green Beans
Slow Cooked Brussel Sprouts
Chicken Kale Soup
Lemon Beets
Chicken Marsala
Thai Coconut Chicken
Turkey in Sour Cream Sauce
Chicken Cordon Bleu Casserole
5-Spice Chicken
Chicken in Tomato Sauce
Caper Chicken
Chicken with Sausage
Ginger Chicken
Stuffed Peppers
Chicken Meatballs
Chicken in Braised Fennel
Pork Chops with Apples
Multi-Purpose Pork
Thai Coconut Pork
Pork Enchilada Casserole
Spicy Pork
Coconut Pulled Pork
Sausage Egg Breakfast Pie
Pork Ribs
Beef in Red Curry
Spicy Shredded Beef
New Sunday Evening Roast Beef
Paleo Chili
Tomatillo Beef
Spicy Beef Stew
Garlic Beef
Ginger Beef
Sauerbraten
Dry Roasted Tri-Tip with Mushrooms
Cabbage rolls
Butternut Squash Casarole
Corn Chowder
Mahogany Chicken
Buffalo Chicken Salad
Curried Chicken with Barley
Turkey Wrap
Tortilla Chicken Soup
Zesty Jalapeno
Roasted Tomato Soup
Herb Chicken and Mushrooms
Tortellini Turkey Soup
Italian Zuppa
Peanut Noodles with Vegetables
Apricot and Mustard Chicken Sandwiches
Italian Pork Chops
Wild Rice Soup
Potato, Egg, and Sausage Breakfast
Steak Roll Up Wraps
Oxtail Stew
Slow Cooker Chicken with Sausage
Thai Curry Ground Beef
Ropa Vieja
Tri-Tip Tacos
Italian Beef
Shredded Beef Barbacoa
Asian Shredded Beef
Beef Ragu
Rosemary with olive Oil Chicken
Cheesy Chicken
Salsa Chicken
Neufchatel Chicken
Creamy Salsa Chicken
Lemon Chicken
Spicy and Herb Chicken
Italian Cooker Chicken
Salsa Chicken
Cooker Lasagna
Mexican Slow Cooker Chicken
Mediterranean Chicken
Low Carb Chicken Soup
Cooker Pork Chops
Maple Country Style Pork Ribs
Shredded Cooker Beef
Tangy Cooker Chicken
Gourmet Cooker Chicken
Top Round Cooker Roast
Cooker Chicken Marsala
Barbecue Cooker Meatloaf
Southwestern Pork Stew
Mattis Lundqvist: author's other books
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80331 Munich
- 150g carrots, cut into 1 inch/2cm lengths
- 200g celery, cut into 1 inch/2cm lengths
- 300g onion, cut into wedges
- 1 sweet potato, with skin, scrubbed, and cut into 1 inch/2cm cubes
- 4 cloves garlic, whole
- 130g parsnip, cut into 1/2 inch/1cm rounds
- 1 tbsp. chopped parsley
- 1 tbsp. Tamari
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon fresh thyme
- 2 liter water
- 2 tbsp. Olive Oil
Add olive oil to slow-cooker on low. Add all the vegetables, stir to coat. add seasonings, stir again, then add wet ingredients.
Cover and cook for 8 to 10 hours. Allow to cool for 45 minutes to an hour.
Line a sieve with cheese cloth and pour contents of the slow-cooker through it into a bowl.
When its all run through, gather up the cheese cloth and twist to squeeze out as much liquid as possible.
Cal - 37, Carbs - 5.7g, Protein - 0.7g, Fat - 1.5g, Fiber - 1.4g
- 1kgpork bones
- 4liter water
- 50gfresh ginger, cut into 1 inch/2cm pieces and smashed
- 3cloves of garlic, smashed
Placebones in slow-cooker on high. Allow to heat for 30 minutes.
Addginger, garlic, and water and cook for 8 to 10 hours.
Strainthrough a sieve.
Cal- 115, Carbs - 2.0g, Protein - 8.7g, Fat - 8.2g, Fiber - 0.0g
- 1700g pounds beef bones
- 300g onions, chopped
- 100g carrots, chopped
- 130g parsnip, grated
- 100g celery, cut into 1/2 inch/1cm pieces
- 1/2 tbsp. Coconut Oil
- 10 garlic cloves, smashed
- 60ml Apple Cider Vinegar
- 2 bay leaves
- Water
Put the Coconut Oil on the bottom of a slow-cooker set on low, then add all the vegetables. Stir and cook for 45 minutes.
Add beef bones, sprinkle with salt, add vinegar, and bay leaves.
Add enough water to cover, and cook for 8 to 12 hours.
Pour the liquid through a strainer lined with cheesecloth. Discard solids.
Place in a stone-wear dish and store over night in the fridge. In the morning, remove and take off the solidified fat that floats on the surface.
Cal - 318, Carbs - 7.0g, Protein - 33.1g, Fat - 16.2g, Fiber - 1.6g
- 1kg chicken bones
- 450g Onion, chopped
- 300g celery, cut into 1-inch/2cm lengths
- 150g carrots, cut into 1-inch/2cm lengths
- 90g fennel bulb, sliced
- 5 cloves of garlic, peeled and smashed
- 2 bay leaves
- 1 sprig of fresh thyme
- 30g fennel fronds
- 1 tbsp. peppercorns
- Water
Place chicken bones in the slow-cooker on high for one hour.
Lower heat to low, add vegetables and stir to coat. Heat for another hour.
Add seasonings, then enough water to cover. Cook for 8 or more hours.
Turn off cooker and cool for 45 minutes to an hour.
Remove chicken and pick off any meat on the bones. Discard the banes and place meat in a sieve with cheesecloth.
Strain the cooker contents through the sieve with the meat into a bowl.
Gather the cheesecloth and twist to squeeze out all liquid.
Cal - 45, Carbs - 8.9g, Protein - 2.8g, Fat - 0.1g, Fiber - 2.5g
- 1kgButternut Squash, cubed
- 5threads of Saffron
- 230gTahini
- 2teaspoons Dried Ginger
- 2teaspoons Salt
- 1teaspoon Turmeric
- 1teaspoon White Pepper
- 1teaspoon Coriander
- 1teaspoon Allspice
- 1teaspoon Cinnamon
- 1/2teaspoon Mace
Ina large bowl, stir to combine all ingredients save for the Tahini.
Addto slow-cooker. Cook on low for 8 hours, 5 hours on High.
Turnoff the slow-cooker, allow to cool for five minutes, and add Tahini.
Cal- 188, Carb - 16.6g, Protein - 5.1g, Fat - 13.1g, Fiber - 4.4g
- 1 large Spaghetti Squash
- 120ml Water
- Butter
- Salt
- Pepper
Puncture skin of the squash with a fork several times on all sides.
Add water to slow-cooker, then the squash. Cover and cook on Low for 8 to 10 hours.
Remove squash from cooker and allow to cool for 20 to 30 minutes.
Scoop out seeds and discard.
Add butter, salt and pepper to taste.
Cal - 47, Carbs - 10.5g, Protein - 1.0g, Fat - 0.9g, Fiber - 0.0g
- 1 large red cabbage
- 250ml of apple cider vinegar
- 400ml of water
- 1 teaspoon of salt
- 1 tbsp. dark brown sugar
Combine all ingredients save the sugar in the slow-cooker. Cook on low for 8 hours.
Remove from cooker, add the sugar, stir, and allow to cool for 30 minutes.
If youd like to use it immediately for sandwiches or other toppings, place in a cheese clothe and squeeze out moisture. Otherwise, place in a jar with liquid and store in fridge.
Cal - 25 Carb - 4.7g Protein - 0.9g Fat - 0.1g Fiber - 1.8g
- 900g Cremini mushrooms, rinsed, wiped, and dried.
- 4 cloves Garlic, minced
- 1 teaspoon dried, minced Onion
- 1/2 teaspoon dried Basil
- 1/2 teaspoon dried Mexican Oregano
- 1/4 teaspoon dried Thyme
- 1/4 teaspoon dried Rosemary
- 2 Bay Leaves
- 250ml Vegetable Broth
- 60g Heavy Cream
- 2 tablespoons Unsalted Butter
- Salt and Pepper to taste
Mix everything but the broth, butter and cream, in the slow cooker, stir to combine.
Add the vegetable stock and cook for 4 hours on low.
Add the butter and cream, and cook an additional 15 minutes.
Cal- 100, Carb - 6.9g, Protein - 4.6g, Fat - 6.1g, Fiber - 1.0g
- 420g spicy Chicken Sausage (jalapeno or andouille), diced
- 2 stalks Celery, medium dice
- 1 medium Onion, medium dice
- 2 Carrots, medium dice
- 3 cloves Garlic, minced
- 750ml Water
- 1x 450g Can reduced-sodium, fat-free Chicken Broth
- 200g dried Lentils
- teaspoon Salt (optional)
- 1 teaspoon ground Black Pepper
- 1 teaspoon Curry Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1/2 teaspoon Granulated Garlic
- 1 Bay Leaf
- 3 large handfuls Fresh Spinach
Add water, broth, seasonings, and bay leaf to the slow-cooker set on high. Allow to warm for 45 minutes.
In a pan on the stove, brown the sausage, then add the onion, cooking until they turn somewhat clear. Add the garlic and saut for another minute.
Add to slow-cooker and stir to combine. Then add lentils. stir and cook for 4 hours or until lentils are tender.
Stir in spinach, allow to warm for five minutes, add salt to taste, and serve
Cal - 222, Carb - 19.9g, Protein - 18.2g, Fat - 5.7g, Fiber - 8.2g
- 750g Sweet Italian Sausage
- 200g Celery, cut into 1/2 inch/1cm pieces
- 1kg of Zucchini, cut into 1/2 inch/1cm slices
- 850g of Diced Tomatoes
- 100g chopped Yellow Onion
- 2 teaspoons Salt
- 1 teaspoon dried Oregano
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Thyme
- 1/2 teaspoon dried Basil
- 1/2 teaspoon Granulated Garlic
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