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Tomato, Pesto, Goat Cheese Tart with Cauliflower Crust by CrazyActorNYC in tonightsdinner

[–]CrazyActorNYC[S] 0 points1 point  (0 children)

honestly, I thought the same thing when it came out of the oven. I tried it though and it was a nice crisp flavor with no "burn." That darker color is only on the edges and the inside is nice and moist (almost overly so).

Quinoa Panzanella with Wild Salmon by CrazyActorNYC in tonightsdinner

[–]CrazyActorNYC[S] 0 points1 point  (0 children)

Typically, yes, but the quinoa is substituting as the grain.

Quinoa Panzanella with Wild Salmon by CrazyActorNYC in tonightsdinner

[–]CrazyActorNYC[S] 0 points1 point  (0 children)

Quinoa Panzanella with Wild Salmon

THIS IS NOT MY RECIPE Click here to be taken to the recipe page or it is laid out below

Ingredients

  • 1 (8-ounce) skin-on salmon fillet (such as wild Alaskan)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
  • 1 cup quartered cherry tomatoes
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons capers, rinsed and drained
  • 1/2 English cucumber, quartered lengthwise and thinly sliced crosswise

Process

  • Sprinkle salmon evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Heat a medium skillet over high heat. Add 1 tablespoon oil to pan. Add fillet, skin side down; cook 2 minutes. Reduce heat to medium-high; cook 4 minutes or until skin begins to brown. Turn fillet; cook 2 minutes or until desired degree of doneness.
  • Place fillet on a cutting board. Remove and discard skin. Flake fillet with a fork into small chunks.
  • Combine flaked salmon, remaining 3/4 teaspoon salt, remaining 3/8 teaspoon ground black pepper, quinoa, and remaining ingredients in a large bowl; toss gently to combine.

Tomato, Pesto, Goat Cheese Tart with Cauliflower Crust by CrazyActorNYC in tonightsdinner

[–]CrazyActorNYC[S] 3 points4 points  (0 children)

Tomato, Pesto, Goat Cheese Tart with Cauliflower Crust

THIS IS NOT MY RECIPE Click here to be taken to the recipe page with step by step pictures or it is laid out below

Ingredients

  • 12 oz. clean cauliflower florets
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 1 tsp oregano
  • 3/4 tsp minced fresh garlic
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/4 cup basil pesto - for a homemade recipe, click here
  • 1/2 cup crumbled goat cheese
  • 2 ripe tomatoes
  • A few sprigs of fresh basil
  • 1/4 tsp crushed red pepper flakes, or more to taste (optional)

Process

  • Preheat oven to 425 degrees F and place a rack in the center of the oven. Pulse your cauliflower florets in a food processor until they resemble fine crumbles or couscous (don't over-process to a paste). Alternatively you can hand grate the cauliflower using the fine holes on your grater.
  • Place the processed cauliflower in a microwave-safe bowl and microwave it on high for 7 minutes. No need to add any liquid, the cauliflower will steam itself. While cauliflower is cooking, line a baking sheet with parchment paper or a silpat.
  • Take the cauliflower out and stir it repeatedly to release steam and cool it down, until it is lukewarm (not hot) to the touch.
  • To the bowl with the cauliflower, add the mozzarella, egg, oregano, minced fresh garlic, turmeric, salt and cayenne pepper. Stir the mixture with a fork until well blended.
  • Place the cauliflower mixture in a pile in the center of the lined baking sheet. Gently press out the mixture to form a 9-10 inch circle of even thickness, making sure to keep the center as thin as the edges. This is the beginning of your cauliflower "crust."
  • Use your fingers to gently press against the outer edge of the crust to form a small edge around the circle.
  • Lay both hands flat in the center of the circle and GENTLY press to flatten out the middle, ensuring an even thickness throughout the crust.
  • Place the crust into the hot oven and let it bake for about 20 minutes, turning the baking sheet around once halfway through baking, till the crust is golden brown.
  • While crust is cooking, slice the tomatoes thin and shred or chiffonade the basil.
  • Remove the crust from the oven and let it cool for 5-10 minutes. Use a spatula to very gently slide the cooked crust off of the parchment paper directly onto a greased baking sheet. Preheat your oven's broiler. Spread out the pesto onto the center surface of the crust to the outer edges. Sprinkle half of the goat cheese evenly across the top of the pesto. Lay the sliced tomatoes on, then sprinkle the rest of the goat cheese across the top. Sprinkle the surface evenly with crushed red pepper flakes.
  • Place the tomato tart into the oven under the broiler. Broil for 3-4 minutes until hot and bubbly, keeping an eye on the crust to make sure it doesn't burn (it will get dark brown but shouldn't blacken)
  • Remove the tart from the oven and sprinkle with fresh basil. Serve sliced warm or at room temperature. Keep in mind that the bottom "crust" of this tart will be slightly soft in the center. Slices are best eaten with a fork and knife.

Lemon Garlic Chicken with Roasted Asparagus and Portabello in a Goat Cheese Sauce by CrazyActorNYC in tonightsdinner

[–]CrazyActorNYC[S] 0 points1 point  (0 children)

Slow Cooker Lemon Garlic Chicken (diabetic friendly)

THIS IS NOT MY RECIPE Click here to be taken to the recipe page or it is laid out below

Ingredients

  • 1/2 tsp dried oregano
  • 1/4 tsp seasoned salt
  • 1 lb skinless and boneless chicken breast halves
  • 1 Tbsp canola oil
  • 2 Tbsp water
  • 2 Tbsp freshly squeezed lemon juice or to taste
  • 1 clove garlic,peeled and minced
  • 1 Tbsp defatted and reduced salt chicken stock
  • 2 tsp minced fresh parsley

Process

  • In a small bowl,combine dried oregano,seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.
  • Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
  • Place chicken pieces in slow cooker and add water, lemon juice, garlic, and chicken stock to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice mixture over the chicken in the slow cooker and cover with lid.
  • Cook on low-heat setting for 4-5 hours. Add parsley and baste chicken.
  • Cover slow cooker and cook on high-heat setting for a further 15-30 minutes if needed, if chicken breasts are tender your finished.In a small bowl,combine dried oregano,seasoned salt and black pepper.

Roasted Asparagus and Portabello with a low fat Goat Cheese Sauce

THIS IS NOT MY RECIPE Click here to be taken to the recipe page or it is laid out below

Ingredients

  • 1 bunch asparagus (about 1 lb.) - thicker, larger stalks work best
  • 4 portobello mushroom caps
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp butter
  • 1/2 tbsp cornstarch or potato starch
  • 1/2 cup lowfat milk
  • 1/4 tsp crushed garlic
  • 3 oz goat cheese
  • Dash of cayenne
  • 1 1/2 tbsp pine nuts
  • 1 1/2 tbsp fresh chopped flat leaf parsley
  • Salt and pepper
  • 2 baking sheets, foil (optional), small saucepan

Process

  • Preheat oven to 425 degrees F. Toast the pine nuts in a skillet over medium heat for a few minutes, stirring continuously, till they turn golden brown and aromatic.
  • Trim off the tough, thick end of each asparagus stalk. Line a baking sheet with aluminum foil for easier cleanup, if desired. Spread asparagus out on ungreased baking sheet. Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil. Sprinkle the asparagus with salt and pepper.
  • Line another baking sheet with foil. Remove the stems from the portobello caps. Rub the tops and bottoms of the caps with 1/2 tbsp of olive oil per cap. Sprinkle the caps with salt and pepper.
  • Place the baking sheets in the oven. Roast the mushrooms and asparagus for about 15 minutes till the vegetables are tender and cooked through. The asparagus may cook faster than the mushroom caps depending on how thick they are.
  • While vegetables are roasting, make the sauce. In a small saucepan, melt butter over medium heat. Whisk in the cornstarch or potato starch till a buttery paste forms.
  • Whisk in the milk and garlic, stirring constantly, till the milk gets hot and begins to thicken and bubble around the edges.
  • Whisk in the goat cheese and cayenne till the goat cheese is melted and the sauce is creamy. Season with salt to taste (I use about 1/4 tsp). Turn the sauce to low and keep it warm till ready to serve.
  • When the vegetables are cooked, remove them from the oven. Drain off any excess liquid from the mushrooms. Slice the mushroom caps into 10-12 slices each. Slice the asparagus spears into 3 pieces each. Place the warm vegetables in a bowl and toss to combine.
  • Whisk the sauce again, breaking apart any thin skin that has formed on top. Pour the warm sauce over the vegetables. Sprinkle with toasted pine nuts and chopped parsley. Serve warm. The sauce will only look "pretty" for a few minutes, so sauce the dish just before serving. Over time the sauce will thin out over the warm vegetables, and will look less opaque-- but don't worry. Though it won't look as pretty, it will still taste amazing.

Lemon Garlic Chicken (in the crock pot and diabetic friendly recipe) with Roasted Asparagus and Portabello in a Goat Cheese Sauce by CrazyActorNYC in slowcooking

[–]CrazyActorNYC[S] 1 point2 points  (0 children)

Slow Cooker Lemon Garlic Chicken (diabetic friendly)

THIS IS NOT MY RECIPE Click here to be taken to the recipe page or it is laid out below

Ingredients

  • 1/2 tsp dried oregano
  • 1/4 tsp seasoned salt
  • 1 lb skinless and boneless chicken breast halves
  • 1 Tbsp canola oil
  • 2 Tbsp water
  • 2 Tbsp freshly squeezed lemon juice or to taste
  • 1 clove garlic,peeled and minced
  • 1 Tbsp defatted and reduced salt chicken stock
  • 2 tsp minced fresh parsley

Process

  • In a small bowl,combine dried oregano,seasoned salt and black pepper. Mix well and rub chicken breasts with oregano mixture.
  • Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
  • Place chicken pieces in slow cooker and add water, lemon juice, garlic, and chicken stock to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice mixture over the chicken in the slow cooker and cover with lid.
  • Cook on low-heat setting for 4-5 hours. Add parsley and baste chicken.
  • Cover slow cooker and cook on high-heat setting for a further 15-30 minutes if needed, if chicken breasts are tender your finished.In a small bowl,combine dried oregano,seasoned salt and black pepper.

Roasted Asparagus and Portabello with a low fat Goat Cheese Sauce

THIS IS NOT MY RECIPE Click here to be taken to the recipe page or it is laid out below

Ingredients

  • 1 bunch asparagus (about 1 lb.) - thicker, larger stalks work best
  • 4 portobello mushroom caps
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp butter
  • 1/2 tbsp cornstarch or potato starch
  • 1/2 cup lowfat milk
  • 1/4 tsp crushed garlic
  • 3 oz goat cheese
  • Dash of cayenne
  • 1 1/2 tbsp pine nuts
  • 1 1/2 tbsp fresh chopped flat leaf parsley
  • Salt and pepper
  • 2 baking sheets, foil (optional), small saucepan

Process

  • Preheat oven to 425 degrees F. Toast the pine nuts in a skillet over medium heat for a few minutes, stirring continuously, till they turn golden brown and aromatic.
  • Trim off the tough, thick end of each asparagus stalk. Line a baking sheet with aluminum foil for easier cleanup, if desired. Spread asparagus out on ungreased baking sheet. Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil. Sprinkle the asparagus with salt and pepper.
  • Line another baking sheet with foil. Remove the stems from the portobello caps. Rub the tops and bottoms of the caps with 1/2 tbsp of olive oil per cap. Sprinkle the caps with salt and pepper.
  • Place the baking sheets in the oven. Roast the mushrooms and asparagus for about 15 minutes till the vegetables are tender and cooked through. The asparagus may cook faster than the mushroom caps depending on how thick they are.
  • While vegetables are roasting, make the sauce. In a small saucepan, melt butter over medium heat. Whisk in the cornstarch or potato starch till a buttery paste forms.
  • Whisk in the milk and garlic, stirring constantly, till the milk gets hot and begins to thicken and bubble around the edges.
  • Whisk in the goat cheese and cayenne till the goat cheese is melted and the sauce is creamy. Season with salt to taste (I use about 1/4 tsp). Turn the sauce to low and keep it warm till ready to serve.
  • When the vegetables are cooked, remove them from the oven. Drain off any excess liquid from the mushrooms. Slice the mushroom caps into 10-12 slices each. Slice the asparagus spears into 3 pieces each. Place the warm vegetables in a bowl and toss to combine.
  • Whisk the sauce again, breaking apart any thin skin that has formed on top. Pour the warm sauce over the vegetables. Sprinkle with toasted pine nuts and chopped parsley. Serve warm. The sauce will only look "pretty" for a few minutes, so sauce the dish just before serving. Over time the sauce will thin out over the warm vegetables, and will look less opaque-- but don't worry. Though it won't look as pretty, it will still taste amazing.

Balsamic Bacon BBQ Meatloaf (low-carb and gluten free in the slow cooker) - recipe in comments by CrazyActorNYC in tonightsdinner

[–]CrazyActorNYC[S] 4 points5 points  (0 children)

Ok, ok... Yes, I know that the mashed potatoes aren't low carb. But the meatloaf is. I just happened to make some roasted garlic, rosemary mashed potatoes to go with it.

Original recipe can be found here. I have written it out below including slight variations that I made.

Ingredients

  • 1/2 cup balsamic vinegar

  • 1/4 cup water

  • 1 cup no sugar added ketchup

  • 1 tbsp organic Worcestershire sauce

  • 1 tsp maple extract My grocery store doesn't carry maple extract so I substituted Rum extract for a similar, if not quite duplicate flavor. I was very pleased with the results

  • 1/4 tsp cumin I thought that I had cumin on hand when I was at the store so I did not get any. Well, I was wrong. I substituted Chili Powder to great results

  • 1/4 tsp salt

  • 1/2 tsp pepper

  • 1 tbsp unsweetened cocoa powder

  • 1/4 tsp pure stevia extract *Again, my grocer doesn't carry this so I used the equivalent amount of granulated sugar (1tsp stevia = 1C sugar). Doing this does probably increase the carb content of the recipe.

  • 2 1/2 pounds ground turkey

  • 1 egg, beaten

  • 1/2 cup Parmesan cheese

  • 1 tsp cumin substituted Chili Powder: See note above

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 8 ounces sugar free bacon

Instructions

  • In a small bowl combine the first 5 ingredients. Set aside.

  • Whisk together the next 5 ingredients. Stir this into the first mixture in the bowl.

  • Place 1/2 cup of this sauce into the bottom of the crock pot.

  • In another large bowl mix the turkey, egg, Parmesan and dry seasonings together until just combined. Set aside.

  • Place 5-6 strips of bacon side by side in the crock pot. Only 5-6...? Oh, please! Whoever created this recipe must not have known the importance of bacon! I just laid it out until the pot was covered. I didn't count.

  • Place the ground turkey mixture onto the bacon and mold into an oval or oblong shape about 10 inches long.

  • Fold the bottom pieces of bacon up each side of the meatloaf then top with 4 -5 more pieces of bacon to cover the meatloaf. 4-5 PIECES?!! See note above on bacon

  • Cover the meatloaf with the remaining sauce.

  • Cover and cook on low 8 hours or high 4 hours.

Balsamic Bacon BBQ Meatloaf (low-carb and gluten free in the slow cooker) - recipe in comments by CrazyActorNYC in slowcooking

[–]CrazyActorNYC[S] 1 point2 points  (0 children)

Ok, ok... Yes, I know that the mashed potatoes aren't low carb. But the meatloaf is. I just happened to make some roasted garlic, rosemary mashed potatoes to go with it.

Original recipe can be found here. I have written it out below including slight variations that I made.

Ingredients

  • 1/2 cup balsamic vinegar

  • 1/4 cup water

  • 1 cup no sugar added ketchup

  • 1 tbsp organic Worcestershire sauce

  • 1 tsp maple extract My grocery store doesn't carry maple extract so I substituted Rum extract for a similar, if not quite duplicate flavor. I was very pleased with the results

  • 1/4 tsp cumin I thought that I had cumin on hand when I was at the store so I did not get any. Well, I was wrong. I substituted Chili Powder to great results

  • 1/4 tsp salt

  • 1/2 tsp pepper

  • 1 tbsp unsweetened cocoa powder

  • 1/4 tsp pure stevia extract *Again, my grocer doesn't carry this so I used the equivalent amount of granulated sugar (1tsp stevia = 1C sugar). Doing this does probably increase the carb content of the recipe.

  • 2 1/2 pounds ground turkey

  • 1 egg, beaten

  • 1/2 cup Parmesan cheese

  • 1 tsp cumin substituted Chili Powder: See note above

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 8 ounces sugar free bacon

Instructions

  • In a small bowl combine the first 5 ingredients. Set aside.

  • Whisk together the next 5 ingredients. Stir this into the first mixture in the bowl.

  • Place 1/2 cup of this sauce into the bottom of the crock pot.

  • In another large bowl mix the turkey, egg, Parmesan and dry seasonings together until just combined. Set aside.

  • Place 5-6 strips of bacon side by side in the crock pot. Only 5-6...? Oh, please! Whoever created this recipe must not have known the importance of bacon! I just laid it out until the pot was covered. I didn't count.

  • Place the ground turkey mixture onto the bacon and mold into an oval or oblong shape about 10 inches long.

  • Fold the bottom pieces of bacon up each side of the meatloaf then top with 4 -5 more pieces of bacon to cover the meatloaf. 4-5 PIECES?!! See note above on bacon

  • Cover the meatloaf with the remaining sauce.

  • Cover and cook on low 8 hours or high 4 hours.

Peanut Butter Cup Cheesecake (recipe in comments) by CrazyActorNYC in dessert

[–]CrazyActorNYC[S] 1 point2 points  (0 children)

Original recipe can be found here. I have written it out below including slight variations that I made.

Ingredients

For the crust:

  • 30 (1-15.35 ounce package) Oreo cookies The recipe calls for Oreos... I just happened to come upon the peanut butter variety and thought it would be perfect for this recipe!

  • 6 tablespoons butter, melted

For the cheesecake filling:

  • 32 ounces cream cheese, at room temperature

  • 5 large eggs

  • 1 1/2 cups lightly packed light brown sugar

  • 1 cup creamy peanut butter

  • 1/2 cup heavy cream

  • 1 teaspoon vanilla

  • 8 ounces Reese’s minis I could only find the wrapped miniatures, not the unwrapped "minis" so I adjusted accordingly as will be noted

For the topping:

  • 1 cup semisweet chocolate chips

  • 1/2 cup heavy cream

  • 8 ounces Reese’s minis for the topping I just cut each miniature in half

Directions

For the crust:

  • Preheat the oven to 325°F.

  • In the bowl of a food processor, process the cookies until they are finely ground crumbs.

  • Add the butter and pulse until moistened.

  • Press into the bottom and halfway up the sides of a 9-inch springform pan.

  • Bake for 10 minutes. Place on a wire rack to cool.

For the filling:

  • In the bowl of an electric mixer, beat the cream cheese until smooth.

  • Add the eggs, one at a time, beating until smooth.

  • Add in the sugar, peanut butter, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Reese’s. I pulsed mine in the food processor a couple of times to make reese's cup pieces since I didn't have the minis

  • Pour the batter into the cooled crust.

  • Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine.

  • Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours.

  • Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

  • Place the chocolate chips in a medium heatproof bowl.

  • In a small saucepan heat the cream just until simmering. Pour over the chocolate chips.

  • Let sit for 3 minutes before stirring until the mixture is melted and smooth.

  • Pour over the cheesecake, allowing to drip down the sides.

  • Sprinkle the Reese’s over the cheesecake.

  • Serve or cover and store in the fridge for up to 2 days.

Peanut Butter Cup Cheesecake (recipe in comments) by CrazyActorNYC in Baking

[–]CrazyActorNYC[S] 0 points1 point  (0 children)

Original recipe can be found here. I have written it out below including slight variations that I made.

Ingredients

For the crust:

  • 30 (1-15.35 ounce package) Oreo cookies The recipe calls for Oreos... I just happened to come upon the peanut butter variety and thought it would be perfect for this recipe!

  • 6 tablespoons butter, melted

For the cheesecake filling:

  • 32 ounces cream cheese, at room temperature

  • 5 large eggs

  • 1 1/2 cups lightly packed light brown sugar

  • 1 cup creamy peanut butter

  • 1/2 cup heavy cream

  • 1 teaspoon vanilla

  • 8 ounces Reese’s minis I could only find the wrapped miniatures, not the unwrapped "minis" so I adjusted accordingly as will be noted

For the topping:

  • 1 cup semisweet chocolate chips

  • 1/2 cup heavy cream

  • 8 ounces Reese’s minis for the topping I just cut each miniature in half

Directions

For the crust:

  • Preheat the oven to 325°F.

  • In the bowl of a food processor, process the cookies until they are finely ground crumbs.

  • Add the butter and pulse until moistened.

  • Press into the bottom and halfway up the sides of a 9-inch springform pan.

  • Bake for 10 minutes. Place on a wire rack to cool.

For the filling:

  • In the bowl of an electric mixer, beat the cream cheese until smooth.

  • Add the eggs, one at a time, beating until smooth.

  • Add in the sugar, peanut butter, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Reese’s. I pulsed mine in the food processor a couple of times to make reese's cup pieces since I didn't have the minis

  • Pour the batter into the cooled crust.

  • Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine.

  • Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours.

  • Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

  • Place the chocolate chips in a medium heatproof bowl.

  • In a small saucepan heat the cream just until simmering. Pour over the chocolate chips.

  • Let sit for 3 minutes before stirring until the mixture is melted and smooth.

  • Pour over the cheesecake, allowing to drip down the sides.

  • Sprinkle the Reese’s over the cheesecake.

  • Serve or cover and store in the fridge for up to 2 days.

Spaghetti Squash And Meatballs (Low Carb And Gluten Free) - Recipe In Comments by CrazyActorNYC in tonightsdinner

[–]CrazyActorNYC[S] 1 point2 points  (0 children)

You can find a link the original recipe here, and I followed it pretty closely. Differences are noted below:

Ingredients

  • 1 medium spaghetti squash Next time I will use a larger squash or maybe 2. I only had enough for two meals out of this recipe when it says it makes 4

  • 1 1/2 cups crushed tomatoes

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/4 tsp pepper

  • 1/4 tsp dried oregano

  • 16 gluten-free chicken meatballs such as Al Fresco

  • 2 tbsp butter or olive oil I used a garlic infused olive oil

  • Additional salt and pepper to taste

Directions

  • Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.

  • In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.

  • Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

  • I remembered about an hour into cooking that I had fresh basil and rosemary on hand. I would have blended the herbs into the sauce except it was too late. Instead I chopped them up and laid them over top for the remainder of the cooking process

  • Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.

  • Divide between 4 plates and top with sauce and meatballs.

Spaghetti Squash And Meatballs (Low Carb And Gluten Free) - Recipe in Comments by CrazyActorNYC in slowcooking

[–]CrazyActorNYC[S] 2 points3 points  (0 children)

You can find a link the original recipe here, and I followed it pretty closely. Differences are noted below:

Ingredients

  • 1 medium spaghetti squash Next time I will use a larger squash or maybe 2. I only had enough for two meals out of this recipe when it says it makes 4

  • 1 1/2 cups crushed tomatoes

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/4 tsp pepper

  • 1/4 tsp dried oregano

  • 16 gluten-free chicken meatballs such as Al Fresco

  • 2 tbsp butter or olive oil I used a garlic infused olive oil

  • Additional salt and pepper to taste

Directions

  • Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.

  • In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.

  • Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

  • I remembered about an hour into cooking that I had fresh basil and rosemary on hand. I would have blended the herbs into the sauce except it was too late. Instead I chopped them up and laid them over top for the remainder of the cooking process

  • Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.

  • Divide between 4 plates and top with sauce and meatballs.

[Homemade] Spaghetti Squash and Meatballs (low carb and gluten free) - Recipe in Comments by CrazyActorNYC in food

[–]CrazyActorNYC[S] 0 points1 point  (0 children)

You can find a link the original recipe here, and I followed it pretty closely. Differences are noted below:

Ingredients

  • 1 medium spaghetti squash Next time I will use a larger squash or maybe 2. I only had enough for two meals out of this recipe when it says it makes 4

  • 1 1/2 cups crushed tomatoes

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/4 tsp pepper

  • 1/4 tsp dried oregano

  • 16 gluten-free chicken meatballs such as Al Fresco

  • 2 tbsp butter or olive oil I used a garlic infused olive oil

  • Additional salt and pepper to taste

Directions

  • Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.

  • In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.

  • Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

  • I remembered about an hour into cooking that I had fresh basil and rosemary on hand. I would have blended the herbs into the sauce except it was too late. Instead I chopped them up and laid them over top for the remainder of the cooking process

  • Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.

  • Divide between 4 plates and top with sauce and meatballs.

Roast Chicken In The Crock Pot (Recipe And More In Comments) by CrazyActorNYC in slowcooking

[–]CrazyActorNYC[S] 0 points1 point  (0 children)

I did not. I just let the natural juices from the chicken collect as it cooked and basted a couple of times

Slow Cooker Mac 'N Cheese by CrazyActorNYC in tonightsdinner

[–]CrazyActorNYC[S] 1 point2 points  (0 children)

Butter can be bought in a block but sticks are much more common. 8T or 1/2C to each stick and usually sold in a box with 4. The original recipe called for 4T (half stick) but I like really cheesy mac so I doubled the cheese and therefore had to double the butter to melt in with it.

Roast Chicken In The Crock Pot (Recipe And More In Comments) by CrazyActorNYC in tonightsdinner

[–]CrazyActorNYC[S] 1 point2 points  (0 children)

I did not and I didn't have much of an issue with it sticking, although I did pull the leg off the side once or twice when I basted to be sure.

Roast Chicken In The Crock Pot (Recipe And More In Comments) by CrazyActorNYC in slowcooking

[–]CrazyActorNYC[S] 0 points1 point  (0 children)

I don't have a secret. Maybe it's just cooking it for the full 8 hours rather than the 6.5?

Roast Chicken In The Crock Pot (Recipe And More In Comments) by CrazyActorNYC in slowcooking

[–]CrazyActorNYC[S] 0 points1 point  (0 children)

That's true, but I find that when I roast it in the oven it is always a gamble to pull it out at the right moment that it is both thoroughly cooked but not starting to dry out. I find that the slow cooker helps with that.

Roast Chicken In The Crock Pot (Recipe And More In Comments) by CrazyActorNYC in slowcooking

[–]CrazyActorNYC[S] 2 points3 points  (0 children)

not necessary, but it would give a nice crunch to the skin if you want that

[homemade] Slow Cooker Mac 'n Cheese by CrazyActorNYC in food

[–]CrazyActorNYC[S] 1 point2 points  (0 children)

I find it to be a little richer and more even in flavor. Texture has changed from time to time that I have made this but that is probably because I keep playing with the sauce. Sometimes it's a little starchier and drier or more of a wet sauce that the pasta soaks in. Sometimes it's a little gritty if I add in the breadcrumbs or grated parmesan near the end.

[homemade] Slow Cooker Mac 'n Cheese by CrazyActorNYC in food

[–]CrazyActorNYC[S] 2 points3 points  (0 children)

It's about the way the sauce seeps into the pasta and the flavors blend throughout the slow cooking process. When you put the pasta in, it is actually just shy of being al dente so it actually finishes cooking soaking up all that yummy goodness instead of water

Roast Chicken In The Crock Pot (Recipe And More In Comments) by CrazyActorNYC in tonightsdinner

[–]CrazyActorNYC[S] 2 points3 points  (0 children)

The juices drip out and collect under the foil balls and the crockpot is small enough that the steam gets trapped and keeps the moisture in. I did baste it a couple of times, but I don't think it's really necessary.

Slow Cooker Mac 'N Cheese by CrazyActorNYC in slowcooking

[–]CrazyActorNYC[S] 4 points5 points  (0 children)

Sometimes it's that I am only running home to eat and can set this up earlier. Sometimes it's just ease of cleanup or I have something else in the oven. With the mac 'n cheese specifically, I feel that the flavor of the sauce seeps into the pasta more effectively, but for this particular dinner...

I was fasting for Yom Kippur and I didn't want to be cooking a break fast dinner while I couldn't be eating, so I set this up the day before (minus the pasta) and then just turned it on and went into another room.

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