Showing posts with label sugar. Show all posts
Showing posts with label sugar. Show all posts
Thursday, March 19, 2015
CrockPot Brown Sugar Chicken Recipe
Day 231.
It should be noted that this chicken has been named "Candy Chicken" in our house. I dont think my kids have ever eaten so much chicken in their lives. If you are bored with dried out, boring chicken, you must try this.
You simply must.
Go.
Now.
Go to the store and buy the ingredients.
go.
The Ingredients.
courtesy of Confessions of a Wacky SAHM
--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (its okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper
The Directions.
Use a 4 quart crockpot for this recipe.
Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a ladle full of the broth.
The Verdict.
Seriously. Go to the store. This is whats for dinner.
Thursday, March 12, 2015
Slow Cooker Recipe for Low Sugar and Gluten Free Peach Crisp
 |
| If you have fresh peaches begging to be used, please make this Slow Cooker Peach Crisp right away! |
In Utah, peaches are amazing this time of year, and when my friend Trina brought me some gorgeous peaches recently, I was excited to try the recipe for Slow Cooker Peach Crisp I'd spotted on my friend Karen's blog, 365 Days of Slow Cooking. Karen is young, gorgeous, and skinny, so she probably doesn't care about the whole low-sugar thing, but I wanted to create a version of peach crisp without much added sugar, and since I was adapting Karen's recipe anyway, I thought I'd substitute almond flour to make a gluten-free version as well. Desserts are not my specialty, but I was thrilled with how this turned out. (Well, maybe a little *too* thrilled, since I ate the two servings you see in these photos with in a few minutes after I finished photographing them, and the leftovers didn't last long in the fridge either.) If you have fresh peaches, you must make this right away!
Click to continue reading
Low Sugar or Sugar Free Layered Pumpkin Cheesecake
Make Sugar-Free Layered Pumpkin Cheesecake with your favorite sweetener, or add a little sugar and make a Low-Sugar Layered Pumpkin Cheesecake; your choice!
(Updated with better photos and step-by-step instructions, November 2014.) If I had to pick one recipe that symbolizes Carb-Conscious Thanksgiving Recipes for me it would be this Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake that I first made for Thanksgiving 2006. This pumpkin cheesecake is a perfect Thanksgiving dessert for anyone who's watching their sugar intake. I do have to be honest and say that the cheesecake with a small amount of regular sugar has the best flavor, but even the sugar-free version is really good!
I originally posted this as two separate recipes, but when I decided to make the cheesecake in a Springform Pan and re-shoot the photos I decided to combine the posts and let you make the choice of which version you'd like. You can make this delicious cheesecake with all sweetener, or add a small amount of sugar for a low-sugar version.
Click to continue reading
Sunday, March 8, 2015
Subscribe to:
Posts (Atom)