Baked Lemon Chicken

From the kitchen of: Unknown.

  • 1 (3 pound or larger) broiler-fryer, whole or chicken breasts
  • 1 teaspoon crumbled dry oregano
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup sherry or water
  • 3 tablespoons lemon juice
  • Salt and pepper

Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to Slow Cooker. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into Slow Cooker.

Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.

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Low Carb Texas Chili

From the Kitchen of: The Everyday Low Carb Slow Cooker Cookbook.

Texas chili is typically VERY spicy and contains no beans or tomatoes. We’ve toned down the spiciness a bit in order to appeal to most people, but feel free to add more red pepper flakes if you really want to sweat!

Yield: 6 servings

  • 3 pounds chuck beef stew meat, fat trimmed
  • 1 tablespoon minced garlic
  • 1/4 cup chili powder
  • 1 teaspoon red pepper flakes (add more if you want it spicier)
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 2 cubes beef bouillon
  • 1 teaspoon black pepper
  • 1 14.5-ounce can beef broth
  • 1/2 medium onion, finely chopped

optional garnishes:
sour cream
lime wedges

Add all ingredients to the slow cooker crock and mix well. Cover and cook on low for 8 hours.

Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish.

Approximate nutritional content:

Calories: 487 protein: 61g net carbs: 5.5g fat: 23g cholesterol: 192mg sodium: 1,193mg

Cook’s Tip:

To make authentic Texas chili, chuck beef must be used. If your grocer doesn’t offer chuck stew meat, ask the butcher to cut up a chuck shoulder roast for you

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From the kitchen of: Better Homes and Gardens.

This is a popular family favorite for us. We alter the original recipe by reducing the amount of salt; the original calls for 1 1/2 teaspoons in the meat sauce, but it’s way too much.

  • 1 pound sausage, ground beef, or ground turkey
  • 1 clove garlic, chopped
  • 1 tablespoon whole basil
  • 1/2 teaspoon salt
  • 16 ounce can tomatoes or tomato sauce
  • 12 ounce can tomato paste
  • 10 ounces lasagna noodles
  • 2 eggs
  • 1/2 cup parmesan cheese
  • 3 cups (24 oz) cottage or ricotta cheese
  • 2 tablespoons parsley
  • 1/2 teaspoon salt
  • 1 pound mozarella cheese

Brown meat and drain. Add garlic, basil, salt, tomato sauce and paste ingredients. Simmer 30 minutes, or 15 minutes in microwave. Cook noodles in boiling water until tender. Beat eggs, add next 4 ingredients. Layer noodles, egg mixture, meat sauce, and mozarella in 13 x 9 x 2 pan. Bake in 375 degree oven for 30 minutes.

Let stand 10 minutes before serving. Serves 8-10.

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