Tangy Crockpot BBQ Chicken

Tangy Crockpot BBQ Chicken

This was my first foray into making my own barbecue sauce and I'm so pleased with how it turned out!  The Hubs and me both really liked meal.  Next time I think I'll put this sauce on some grilled chicken, and yes there will be a next time!  I thought that the spice versus tang was spot on with this recipe so I might have to make some just to keep in the fridge in place of commercial sauces.  Keep in mind that this is a mustard based barbecue sauce versus tomato.  The mustard sauce has more of a tang and isn't quite as sweet.  It's also lower in carbs!

5 STARS
4 servings
4.5 net carbs per serving

1/3 cup granular Splenda (or your sweetener of choice)
1/2 cup prepared yellow mustard
1/3 cup real butter
1/2 cup red wine vinegar
1 tsp chipotle chili powder (can use chili or cayenne as replacement but adjust the amount to the spice level)
1 tsp Worcestershire sauce
1 TBSP liquid smoke
1/4 tsp dark molasses (optional but it helps give a brown sugar taste)
4 boneless skinless chicken breasts (fresh or frozen)

Sauce: Place all ingredients except chicken in a small saucepan and bring to a boil.  Once boiling, reduce heat and simmer for 20 minutes, stirring occasionally.  

Crockpot Chicken: Place 4 boneless skinless chicken breasts in a Crockpot (can be frozen or fresh).  Pour barbecue sauce over chicken.  Cook on low for 6-8 hours or high for 4-6 hours.  While still in Crockpot, shred chicken with two forks.  Cook for the shredded chicken for at least 30 minutes on low for flavors to penetrate the shreds.

Serve in a One Minute Bread bun, a low carb tortilla, over a bed of salad, over cauliflower faux-rice, etc.

*If just making the sauce then pour into container, let cool and then put in the fridge overnight for the flavors to fully meld.

Honey Dijon Zucchini

Honey Dijon Zucchini

I thought this was a pretty good side dish and a nice change of pace.  In full disclosure, no one else in my family liked this dish.  None of them really care for mustard flavored anything though, especially not when mixed with one of their least liked veggies.  Read through the ingredients and if it looks like something up your alley, give it a try.

3 STARS
4 net servings
2.5 net carbs per serving

1 tsp canola oil (or your oil of choice)
2 zucchini, sliced
1 tsp apple cider vinegar
1 tsp sugar free imitation honey (can be bought at most grocery stores, even Target & Walmart)
2 tsp dijon mustard
1 green onion, finely chopped
salt and pepper to taste

In a small bowl, mix together the apple cider vinegar, imitation honey, dijon mustard, green onion, salt and pepper.  In a large skillet, preheat oil over medium heat.  Saute sliced zucchini until softened but still crisp.  Add sauce and mix until coated and sauce is warmed.

Vanilla Coconut Iced Latte

Vanilla Coconut Iced Latte

Oh my this was good!  I'm out of most of my DaVinci Sugar Free Syrups so I started rummaging through my kitchen and decided that extracts might work.  Wow oh wow did they work!  Feel free to mix and match whatever extracts you have available and sound good in a latte.  I thought the vanilla and coconut tasted amazing together.  I sucked this bad boy down in about 10 minutes because it was just THAT good.  The amounts in the recipe fit my 24 ounce cup perfectly so adjust the amounts if you have a different size cup.

5 STARS
1 serving
4.5 net carbs per serving

12 oz pre-brewed coffee, chilled in fridge if you have time
1/4 c heavy cream
1/2 tsp pure vanilla extract
1/2 tsp coconut extract
3 packets Splenda granular
ice


Pour coffee over a glass full of ice (you can use less ice if your coffee is cooled).  Add remaining ingredients and stir.  If you'd like it more like a blended frapp, then you can throw it all in your blender with extra ice.  Yum!

Basil, Ham & Swiss Stuffed Chicken Breasts

Basil, Ham & Swiss Stuffed Chicken Breast

Wow oh wow the coating on these stuffed chicken breasts is good!  There is a nice crunch to them, just like back in the day when we made breadings bread crumbs or Shake n Bake.  I think it tastes way better than the carb-y way to make breaded chicken too.  The basil was a great addition to the class ham and swiss stuffing as well.  Feel free to leave it out if you don't have fresh basil easily available and it will be a more standard Chicken Cordon Bleu. *INDUCTION FRIENDLY*

5 STARS
2 servings
3.5 net carbs per serving


2 boneless, skinless chicken breasts
8 fresh basil leaves
1 green onion, finely chopped
2 slices deli ham (check label for sugars)
2 oz grated Swiss cheese (I like to grate it so it's easier to sprinkle on but you can cut into thin strips too)
2 TBSP mayonnaise
1 ounce pork rinds, finely crushed
2 ounce Parmesan cheese, finely grated
1/2 tsp dried Italian seasoning blend


Preheat oven to 375 degrees.  Butterfly chicken breasts. (slice breast in half horizontally, stopping right before it is completely cut through so when you unfold, it resembles a butterfly)  Place 4 basil leaves on each breast.  Place 1 slice of ham over basil leaves.  Sprinkle half of chopped green onions over ham on each breast.  Sprinkle half of grated swiss cheese over green onions on each breast.  Carefully roll up each breast and place in a casserole dish fold size down, spaced to make sure the breasts do not touch.  Place 1 TBSP of mayo over each breast, spreading to cover as much of the breast as possible.  In a separate small bowl, mix the crushed pork rinds, grated Parmesan cheese and Italian seasoning together.  Push/mash half of the breading mixture into the mayo, covering as much of each breast as possible.  Bake uncovered at 375 degrees for 40 minutes.

Rum and Toasted Coconut Ice Cream

Rum and Toasted Coconut Ice Cream

Is there really anything better on a hot summer night than ice cream?  My big ole booty would certainly say not.  Just because my booty wants to be less booty-licious by being a low carber does not mean that we have to miss out on such a yummy treat!  I made this recipe exactly how All Day I Dream About Food wrote it since it was my first time making ice cream from scratch.  It was a time consuming process but if you've missed ice cream as much as I have, then it is WELL worth it.  Following her directions, the texture and quality was right on par with traditional ice cream (results may vary depending on your ice cream maker).  The flavor of rum and toasted coconut together was such a great combo that I would never have dreamed up on my own.  I plan on using this recipe as a base and experimenting with other flavors in the future.  One thing I will say, it has a bit of a weird bite in the flavor which I think it from the Splenda I used.  I know there are some other sweeteners or mixture of sweeteners that can be used to reduce that and create a closer match to sugar.  This was still an amazing recipe, just be aware that you can taste the artificial sweetener in it.

4 STARS
6 servings
3.5 net carbs per serving


2 cups heavy whipping cream
1/2 cup granular Splenda (or your sweetener of choice)
4 large egg yolks
1 cup full fat coconut milk
1/2 cup unsweetened coconut shreds, toasted (400 degrees for 2-3 minutes)
3 TBSP dark rum

Set a medium bowl in a large container of ice water.

In large saucepan over medium heat, combine cream and sweetener and cook, stirring occasionally, until mixture reaches 170F on a candy or instant-read thermometer. 

Meanwhile, beat egg yolks until light yellow and thickened, about 3 minutes.  Very slowly whisk ½ cup of the hot cream into the yolks to temper them, then gradually whisk tempered yolks back into the saucepan.  Continue to cook mixture, stirring continuously, until it reaches 175F to 180F.  Do not let it come to a boil.

Stir in the coconut milk and toasted coconut.  Pour mixture into the bowl set into the ice bath and let cool 10 minutes, then cover tightly with plastic wrap and chill until cold, at least 3 hours. 

Stir in rum and pour into canister of an ice cream maker.  Churn according to manufacturer’s directions until thickened and creamy, about the consistency of soft serve ice cream.  Transfer to an air-tight container and press plastic wrap flush to the surface.  Chill until firm but not rock hard, about 2 more hours.   Serve immediately. 

If you will be freezing the leftovers for later use, be sure to let them warm in the fridge or on your counter to make them soft enough to serve.

Smokey Grilled Pork Chops

Smokey Grilled Pork Chops

This is an old recipe in the rotation, dating back to my carb-etarian days.  The Hubs LOVES when I make these pork chops.  I've made them with steak as well and they were just as good.  They are so simple to make, I mean you basically throw some spices onto meat and then throw meat on the grill.  Can't go wrong with that!  Happy grilling!


5 STARS
4 servings
4 net carbs per serving


1 TBSP seasoned salt (check labels as some have sugar)
1 tsp ground black pepper
1 TBSP garlic powder
1 TBSP onion powder
1 TBSP ground paprika
2 tsp worcestershire sauce
1 tsp liquid smoke flavoring
4 pork chops

Prehead an outdoor grill for medium heat.  In a small bowl mix together all ingredients, except pork chops until thoroughly combined and made into a paste.  Rub the spice mixture paste all over both sides of the meat.  Allow to stand for 10 minutes for flavors to meld.  Grill the pork chops over indirect heat until no longer pink inside, about 12 minutes per side depending on thickness of pork chops.

Broccoli in a Garlic Herb Cream Sauce

Broccoli in a Garlic Herb Cream Sauce

I have a thing for making cream sauces out of Laughing Cow Light cheese.  It's just amazing how those little simple wedges turn into the most perfect creamy and rich sauce when mixed with heavy cream.  I've used Laughing Cow to make sauces in my SHRIMP IN A GARLIC CREAM SAUCE as well as my CHICKEN IN A SUN DRIED TOMATO CREAM SAUCE.  The newest thing to try this magic sauce on is vegetables!  The Hubs and Girl liked it (Boy is out of town) and I thought it was a nice change from our normal basic steamed and buttered broccoli.

4 STARS
4 servings
5 net carbs per serving


1 pound frozen or fresh broccoli florets
3 wedges of Laughing Cow Light Garlic & Herb Spread
1/3 cup heavy cream
chopped chives (optional for garnish)

Steam broccoli using your preferred method (I use a microwave steamer).  Meanwhile, in a small saucepan, cook Laughing Cow wedges over medium heat until melted and kind of a chunky, melted mess, stirring regularly.  Add the heavy cream and continue to stir.  In a few minutes the magic happens where that goopy mess because a lovely cream sauce.  Pour sauce over broccoli and garnish with chopped chives if desired.