Slow-cooking crockpot key for good low carb meals

Compiled by Denise Swogetinsky

Kemper Messenger

I hope you not only staying safe by staying home and wearing mask when you get out in public.

Just remember that you are protecting others by wearing your mask and they are protecting you with theirs. We will not get back to normal without doing it.

Another thing you may be needing to remember is to stay hydrated. It's hot! Be sure to drink plenty of water.

I know you don't want to be stuck in a hot kitchen, so let's pull out the crockpot. It's a great way to put on a meal and forget it until supper time. It also keeps the kitchen cool. Just remember that healthy living takes planning and moderation.

Slow Cooker 

Tex-Mex Chicken

1 pound boneless, skinless chicken thighs, visible fat removed, rinsed, and patted dry

1 (16-ounce) package frozen onion and pepper strips, thawed

1/4 cup water

1 (10-ounce) can diced tomatoes and green chilies

1 teaspoon ground cumin

Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat. Add thighs and brown on one side, reduce heat to medium, and brown other side; spray as needed. Remove from skillet. Add onions and peppers to skillet and cook until just tender.

Transfer onions and peppers to 4- to 5-quart slow cooker and arrange thighs on top. Pour in 1/4 cup water and tomatoes. Cook on LOW 4 hours and stir in cumin. Cook an additional 30 minutes, or until thighs are very tender.

Slow Cooker Short Ribs

1 tablespoon canola oil

4 pounds lean beef short ribs

1/2 cup chopped celery

1/4 cup chopped onion

3 cloves garlic, minced

1 (8-ounce) can tomato sauce

1/2 teaspoon black pepper

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

In a large skillet over high heat, heat oil; add ribs and brown on both sides. Place ribs in a 4-quart or larger slow cooker. In a medium bowl, combine remaining ingredients; mix well. Pour sauce over ribs. Cover and cook on high 5-1/2 to 6 hours or on low 8 to 9 hours, or until fork-tender. Skim off any excess fat before serving.

Shredded Pork

1 (2-pound) package pork tenderloin, trimmed, rinsed, and patted dry (2 per package)

1 cup diet root beer

1/2 onion, thinly sliced

1 1/4 cup barbecue sauce

Coat a medium nonstick skillet with cooking spray. Over medium-high heat, brown both tenderloins on all sides. Pour root beer into a 4- to 5-quart slow cooker. Add pork and onion, and pour barbecue sauce on top. Cook on low 4 to 6 hours or until pork easily breaks apart. Using 2 forks, shred pork in slow cooker, mixing with sauce.

Honey Garlic Chicken

1 1/2 pound boneless, skinless chicken breasts, cut into 1-inch chunks

1 green bell pepper, cut into 1-inch chunks

1/3 cup low-sodium ketchup

1/4 cup honey

1/4 cup low-sodium soy sauce

3 cloves garlic, minced

1/2 teaspoon dried basil

Place chicken and bell pepper in slow cooker. In a medium bowl, combine ketchup, honey, soy sauce, garlic, and basil. Pour mixture over chicken and mix well. Cover and cook on low 4 to 5 hours, or until no pink remains in chicken.