Easy Low Carb Slow Cooker Turkey Breast (Or Whole Chicken) ~Lean & Green

This super easy cooking method produces a
very moist and flavorful turkey breast!

Ingredients:

1 (6 pound) whole bone in turkey breast (or 1 (5 pound) whole chicken thawed & bags inner parts removed)*

1 medium yellow onion

1 head of garlic

1 teaspoon dried rosemary leaves

1 teaspoon dried thyme leaves

1 teaspoon smoked paprika

1 teaspoon black pepper

2 teaspoons lemon juice

1 tablespoon olive oil

Method:

Remove the skin and cut the ends off of the onion. Cut into 4 pieces. Place in the bottom of the slow cooker. Cut the ends off of the garlic head and cut in half across the middle. Add to the pot (skins and all). 

Rinse the turkey breast and use your hands to loosen the skin from the meat on all sides of the breast. In a small bowl, mix together the rosemary, thyme, paprika and pepper. (If you have one, combine the spices with a mortar & pestle. Sprinkle the mixed herbs between the skin and meat on all sides of the turkey breast. (top, bottom and sides) Place the seasoned breast on top of the onion and garlic. Drizzle the lemon juice and oil over the top. Cover and cook on low for 6 to 8 hours.

Remove the breast to platter and allow to sit for 5 minutes before carving. Makes 48 to 64 ounces of cooked turkey breast ~ 6 to 9 (7 ounce) servings.

One serving (7 ounce) portion of turkey breast equals: 1 lean, 1 condiment & 1/2 fat serving

Nutritional info per serving of turkey breast, approximately: 293.5 calories ~ 4.2 grams fat ~ 0 grams carbs ~ 60.7 grams protein

**A whole chicken may also be cooked with this method: Rinse the chicken inside and out. Sprinkle the spices under, or over, the skin on all sides of the bird. (top, bottom & sides) Place on top of the onion and garlic. Drizzle with the lemon juice and oil. Cover and cook on low for 6 to 8 hours.

Remove the breast to platter and allow to sit for 5 minutes before carving. One whole 5 pound chicken serves 4 to 6 and makes 2 to 2 3/4 (6 ounce) servings of chicken breast.

One serving (6 ounce) portion of chicken breast equals: 1 lean, 1/4 condiment & 1/4 fat serving

Nutritional info per serving of chicken breast, approximately: 283.8 calories ~ 0 grams carbs ~ 52.8 grams protein

Notes: 

This recipe is so simple, that it is perfect for families who prefer only white meat at Thanksgiving! Depending on the size of my Thanksgiving gathering I cook one or two turkey breasts. (I have two slow cookers.)

If you are following a lean and green meal plan, this recipe creates wonderful potions of  turkey to add to your meals and salads. If you cook a whole chicken, there will also be chicken legs, wings, thighs and breastmeat to share with your family.

 

Spinach Salad With Citrus, Cheese & Almonds

This delicious salad  pairs nicely with many
meals ~ It also makes a nice main course
when topped with chicken, turkey, ham,
or any other meat that you choose.

Ingredients:

3 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

2 teaspoons honey

1/8 teaspoon pink Himalayan or sea salt

1/4 - 1/2 teaspoon freshly ground black pepper

1 small clove garlic pressed or crushed

5 cups packed baby spinach (about 5 ounces)

4 to 5 mandarin (or Cuties) oranges

1/4 of a red onion, sliced in thin slivers

1/4 cup toasted sliced almonds**

4 tablespoons crumbled feta or goat cheese***

Method:

In the morning, or one hour before assembling the salad, add the oil, vinegar, honey, salt, pepper and garlic to a jar or cruet with a lid. Cover with the lid and shake well to combine. Set aside.

Peal the oranges and separate the segments. Set aside. 

To serve in one bowl, add the spinach leaves to a large serving bowl. Scatter the orange segments over the spinach leaves. Top with the onions and almonds. Drizzle the dressing over all of the ingredients in the bowl and toss to coat. Sprinkle the cheese over the top. Makes 4 to 5 servings.

To prepare indivdual portions, divide the spinach leaves evenly between 4 or 5 small bowls or plates. Divide the orange segmants, onion and almonds evenly over the spinach. Drizzle dressing over each salad and sprinkle with the cheese. Makes 4 to 5 servings.

**Chopped whole almonds may be substituted for the sliced almonds.To toast almonds, preheat oven to 300*. Place 1 cup of sliced or whole almonds in a pie pan and bake for 10 minutes. Remove from oven and stir to turn. Return to oven for 5 - 10 minutes, watching carefully to make sure that the nuts do not become over browned. Remove from oven and cool.

***If desired, the cheese may be omitted.

Notes: 

This salad is simple, refreshing and healthy! 

To transform this salad from a side dish to a main dish, add chopped chicken or turkey breast.

Lean & Green Spinach Salad (With Chicken, Cheese & Beets)

This delicious salad is healthy & satisfying!

Ingredients:

2 cups torn spinach leaves

1/4 cup sliced cooked beets (not pickled)*

1/4 cup chopped red onion

2 ounces reduced fat feta cheese**

3 ounces cooked skinless turkey or chicken breast, chopped

1 tablespoon sliced almonds toasted (or 10 whole almonds)***

1 1/2 tablespoons apple cider vinegar

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

3 drops monkfruit or stevia sweetener

Method:

Place the spinach leaves onto a serving plate. Chop the sliced beets and sprinkle on top of the spinach. Top with the chopped onion, cheese poultry and almonds.

Stir together the vinegar, garlic powder, pepper and sweetener. Drizzle over the top of the assembled salad. Makes 1 serving.

*While beets are healthy and contain valuable nutrients, if you are following a low carb meal plan, use then sparingly because they are higher in natural sugar and carbs than other vegetables. Once you have reached your desired weight, they may be included more often.

**If desired, a different reduced fat cheese may be substituted for the feta cheese.

***To toast almonds, preheat oven to 300*. Place 1 cup of sliced or whole almonds in a pie pan and bake for 10 minutes. Remove from oven and stir to turn. Return to oven for 5 - 10 minutes, watching carefully to make sure that the nuts do not become over browned. Remove from oven and cool.

Each serving equals 1 lean, 3 greens, 1 snack & 1 condiment

Nutritional info equals approximately: 430.4 calories ~ 14.3 grams fat ~ 40.9 grams carbs ~ 11.19 grams fiber ~ 29.7 grams net carbs ~ 51 grams protein

Note: This tasty salad is simple to prepare, and full of protein & healthy nutrients!

 

Becki's Super Simple (& Impressive) Pull Apart Garlic Bread Ring (Just 3 Ingredients) ~ Family

This light and fluffy bread is tasty
and very simple to make!

Ingredients:

baking sheet

aluminum foil

bundt pan

1 stick (1/2 cup) butter

3 teaspoons minced garlic (2 or 3 cloves)

3 cans flakey jumbo/grands biscuits**

Method:

Preheat oven to 350*. Line a baking sheet with foil. Place the bundt pan on the baking sheet. Cut the stick of butter into about 10 portions and place in the bottom of a bundt pan. Sprinkle the garlic over the butter.

Place the bundt pan in the oven until the butter is melted and the garlic is lightly browned.

Open the biscuit cans and separate the biscuits. Place in the bundt pan side by side.

Place in the oven for 30 minutes. Lightly cover with aluminum foil to prevent the top from burning. Return the bread to the oven and bake for another 20 to 30 minutes.

Allow to cool in the pan for 5 minutes. Gently loosen the sides of the bread with a butter knife. Place a serving platter on top of the bread and and invert. (The bread should release from the pan onto the platter.) Makes 24 pull apart servings.

**It is important to use a "flakey" variety of large biscuits.

Note: There are a few different recipes for pull apart bread made with canned biscuits, but none identical to Becki's recipe ~ this really is the simplest and best!

Simple Southwest Chili & Rice

This simple & flavorful meal
is hearty and satisfying!

Ingredients:

1 pound ground turkey, chicken or beef

1 onion, chopped

3 cloves garlic, minced or pressed

1 1/2 cups chicken, vegetable or beef broth

6 ounces tomato paste

1 (15 ounce) can diced tomatoes

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano leaves

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

4 - 4 1/2 cups cooked rice

Optional Garnishes:

cheddar or jack cheese, finely grated

sour cream

cilantro leaves, chopped

Method:

Brown the meat over medium heat in a large pot, or Dutch oven. (Drain off any excess fat.)

Push the meat to one side. Add the onion and garlic and saute for 3 to 4 minutes or just until softened. 

Stir in the broth, tomato paste, tomatoes and beans. Sprinkle the spices over the other ingrdients and stir to mix in. Once the chili begins to bubble, reduce the heat to low. Cover and simmer for 20 to 30 minutes, stirring occasionally.

While the chili is simmering, cook the rice according to the package directions. Scoop 3/4 of a cup of rice into each serving bowl. Ladel 1 1/2 cups of chili on top of each serving of rice. If desired, top each serving with grated cheese, a dollop of sour cream and chopped cilantro. Makes 6 servings.

Notes:

This delicious chili has just the right amount of spice to be flavorful, but not burning. Serve with tortilla chips, rolls or galic bread.

 

Jan's Chocolate Crinkle Cookies (A Family Christmas Tradition)

For Christmas 2024, Grandson Ryan
made a batch of the cookies that his
Grandma Jan used to make. ❤

Ingredients:

1 cup unsweetened cocoa powder

1 1/2 cups sugar

1/2 cup avocado oil

4 eggs

2 teaspoons pure vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon instant coffee powder (optional)

1/4 tespoon salt

1 cup powdered sugar

Method:

In a large bowl beat together the cocoa, sugar and oil with a wooden spoon or electric mixer on low speed. (The mixture should be shiny and gritty.)

Add the eggs, one at a time, beating for 30 seconds after each addition. Mix in the vanilla.

Sift together the flour, baking powder, coffee powder and salt. Add to the chocolate mixture and beat on low just until all of the ingredientsare combined. (Be careful not to overmix.

Cover with plastic wrap and refrigerate for 4 hours or overnight. 

Preheat the oven to 350*. Line baking sheets with parchment paper and set aside. 

Place the powdered sugar in a small bowl. Use a small cookie scoop to form 1 inch balls of dough. (Use your hands as needed to roll the dough into balls.) Drop several balls at a time into the powdered sugar. Roll the balls in the powdered sugar and place a few iches apart on the lined cookie sheets. 

Bake for 10 to 13 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Makes about 4 dozen cookies. Store in an airtight container, in the refigerator, with sheets of waxed paper in between layers of cookies. 

Notes: These soft & chewy cookies are a holiday favorite.
 

Cousin Katy's SUPER EASY Special K Bars ~ Peanut Butter & Butterscotch "Scotcheroo" Candy Squares (Family)

Cousin Katy served these delicious
candy squares at the family Christmas 
brunch that she hosted ~ They were
amazing and everyone loved them!

Ingredients:

butter

1 cup sugar

1 cup light Karo syrup

1 cup smooth peanut butter*

6 cups  Special K cereal

1 (11.5 ounce) bag of milk chocolate chips

1 (11 ounce) bag butterscotch chips

Method:

Lightly grease a 13 x 9 inch pan with butter and set aside.

• Place sugar and corn syrup in a Dutch oven. Heat over medium heat stirring occasionally, until the edges start to bubble. Remove from heat and immediately stir in the peanut butter.
• Quickly, before the mixture cools, stir in the cereal. Layer the mixture evenly in the prepared pan with a silicone spatula, waxed paper or buttered hands.

Place the chocolate and butterscotch chips in a microwave safe bowl or measuring cup. Heat for 30 seconds and then stir. Repeat until the chips are melted and smooth.** Immediately spread the melted chips evenly over the top of the cereal mixture. 

Allow to cool for several hours or until the chocolate layer is set. Cut into squares. Makes 24. Store at room temperature, in an airtight container, for 4 days. (These may be refrigerated and stored for longer, but the texture is best when they are served at room temperature.

*A natural peanut butter with separated oil doesn't work with this recipe. Skippy, Jiff, Peter Pan or similar types of peanut butter work well.

**The chocolate and butterscotch chips can also be melted in the top of a double boiler. Cook, stirring frequently, until melted and smooth. (Make sure the boiling water is not touching the bottom of your bowl.)

Notes: These sweet and chewy decadent squares appeal to chocolate lovers, cereal lovers and peanut butter lovers ~ they truly are a real crowd pleaser!