Ingredients:

1/2  of a medium head cabbage, cut into wedges (about 12 ounces)
1  medium onion, sliced and separated into rings
1  4 1/2-ounce jar (drained weight) sliced mushrooms, drained
2  tablespoons quick-cooking tapioca
2  to 2 1/2 pounds meaty skinles chicken pieces (breast halves, thighs, and drumsticks)
2  cups purchased meatless spaghetti sauce
Grated Parmesan cheese
 

Directions:

In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables.
Place chicken pieces on vegetables.
Pour spaghetti sauce over chicken.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for
  3 to 3-1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese.
 

Makes 4 to 6 servings.

Carbohydrate 20g

Ingredients:

 3 to 4 pound rump roast
 1 (8 oz.) can tomato sauce (no sugar added variety)
 2  1/2 cups water
 1 teaspoon salt
 1 teaspoon pepper
 1 teaspoon parsley flakes
 1 teaspoon garlic powder
 1 teaspoon basil
 1 teaspoon oregano
 Dash Worcestershire sauce
 Dash soy sauce
 1 package Italian salad dressing mix

Directions:

 Put roast in crock pot. Combine remaining ingredients in saucepan and cook over medium-high heat until mixture comes to a full boil. Remove from heat and pour over roast in crock pot. Cook all night on low or 6 to 8 hours on high. About 1 and 1/2 hours before serving add vegetables.


Tip:  You can save time by using a prepared jar of Italian (spaghatti ) sauce along with the package of salad dressing. If you have the crockpot with the  double bowl you can cook your vegetables while rost is cooking. if you want your carrots softer use the sliced canned carrots.

Serves 6  to  8. 
Carbs. Approx. 1 gram per serving.

Ingredients:
 
 3 lbs pork (or beef) ribs
 salt
 pepper
 1 jar barbecue sauce (or your own homade)
 1  onion, diced


Directions:

 Dice up the onion, add to crock pot.
 Rub the ribs with salt and pepper, add to crock pot.
 Dump BBQ sauce on top.
 Cook on low setting for 8-10 hours.
  
 Tip: Be careful when removing from cooker the meat will FALL OFF THE BONE!
Use a low-carb B-B-Q Sauce to lower the carbs. This recipe is using regular B-B-Q Sauce, i.e., Masterpiece.

Carbs per serving: 18.7

I love eatting out, especially at the Olive Garden. The one thing I like is their great tasting garden salad. The tangy Italian dressing is awesome.  It took me over a month of asking to get their famous Italian Dressing recipe.
Here it is for all  of you Olive Garden fans.


Pour this dressing on your salad  then toss lightly just before serving.
It seems to tast better if left sitting over night so the flavors can mingle.

1/2 cup white or red wine vinegar 1/3 cup water 1/3 cup vegetable oil or olive oil 1/4 cup light corn syrup 2 1/2 tablespoons grated Romano cheese 2 tablespoons dry pectin (used to thicken jelly) 2 tablespoons beaten egg or egg substitue 1 1/4 tsp. salt 1 tsp. lemon juice 1/2 teaspoons minced fresh garlic or 1 tsp. garlic powder 1/4 teaspoons dried parsley flakes pinch of oregano pinch of crushed red pepper flakes, or to taste Combine all of the ingredients with a mixer on medium speed for 30 seconds -Or- in a blender on low speed for 30 seconds -Or- use a wand mixer on low speed for 30 seconds. Chill at least 1 hour. Yes, there are a few carbs in this dressing but it's such a little amount  we can't even count them.

If you have been craving dessert or something chocolate these brownies will
hit the spot. and satisfy that sweet craving. I sometimes eat one in the afternoon
for a snack. I also found that they are more filling if I add some sliced almonds or
 chopped pecans or walnuts to them before baking.
You can sprinkle the almonds on top before you bake or mix with the batter.
The pecans and walnuts are better mixed into the batter.

Ingredients

    * cooking spray
    * 1/4 cup butter
    * 2/3 cup sugar, granulated (see tip)
    * 1/2 cup water
    * 1 teaspoon vanilla extract
    * 1 cup flour, all-purpose
    * 1/4 cup cocoa powder, unsweetened
    * 1 teaspoon baking powder
    * 1/4 cup chocolate chips, semisweet miniature
    *  2 teaspoon sugar, powdered(see tip2)
    *  Pecans peices, chopped  walnuts, or sliced almonds(optional)

Preparation

 Preheat oven to 350°F. Lightly coat the bottom of a 9x9x2-inch baking
pan with nonstick cooking spray, being careful not to coat sides of pan.

 In a medium saucepan, melt butter; remove from heat.
Stir in granulated sugar, the water, and vanilla.
Stir in flour, cocoa powder, and baking powder until combined.
Stir in chocolate pieces. (and nuts)
Pour batter into prepared pan.

 Bake for 15 to 18 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack.
Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar.


Carbs per serving
17g

Tip: Use Splenda or Altern  to reduce carbs,
Tip2: Eat plain to reduce the carbs even more.