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Here’s a family-pleasing supper that cooks while you’re out of the house. Buy leg-and-thigh quarters, and spend five minutes cutting the drumsticks off for another meal, and pulling off the skin – you’ll save 30c a pound or more.
1/2 cup tomato sauce
1 tablespoon Splenda
1 1/2 tablespoons jalapeno pepper, canned, sliced
2 tablespoons lime juice
1/8 teaspoon blackstrap molasses
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
4 pounds skinless chicken thighs
Combine everything but the chicken in your slow cooker, and stir well.
Place the chicken in the sauce, meaty side down.
Cover, set on low, and cook for 6 hours. Serve the chicken with the sauce spooned over it.
6 Servings, each with: 215 Calories; 7g Fat; 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Usable Carbs.Posted by HoldTheToast at January 23, 2006 09:50 AM