I love having days where I don’t have to worry about what to make for dinner because dinner was taking care of itself in the crock pot. Which left time for other fun things…like laundry, school work with G-Man, and trying out an oh so yummy peanut butter cookie recipe! I might have to make a second batch tonight just because they are THAT good!
What you’ll need:
1-2 pounds frozen chicken breasts, boneless and skinless
1 tblsp paprika
1 tblsp granulated garlic
1/2 tbslp black pepper
2 tsp kosher salt
1/2 tblsp onion powder
1/2 tbslp cayenne pepper, or less if you wish
1/3 cup peanut oil or coconut oil
In a 4-qt crock pot add everything and cook on low for 8-10 hours. Just before serving shred with forks or hand mixer(love this method). Serve over salad, on low carb tortilla wraps, or on romaine lettuce leaves.
Nutritional Information(according to MyFitnessPal per 1/8th serving)
Net Carbs: 1.8g
Have mercy this is an easy recipe! Just sprinkle your seasoning over the chicken, slap a lid on it and just like Elsa, let it go. 😉 As always season to your liking, I added more because I have to make more for my family. This freezes nicely too! You can easily make more in a larger crock pot and portion it out into freezer bags to keep for future meals. I highly recommend that.
Ok, are y’all ready for some gluten free, low carb, dairy free, and sugar free cookies?! These are crazy good…
What you’ll need:
1/2-1 cup granulated sweetener, I used Stevia
1 cup natural peanut butter, smooth or crunchy
1 tsp vanilla extract
Preheat oven to 350 degrees F. Line baking pan with either non-stick foil, parchment paper, or silicon baking mat.
Combine everything in a medium bowl. Using a melon baller, scoop cookie dough, release into your hand and gently roll into a ball. I was able to get 24 balls. Use a fork and lightly press on top to create a crisscross pattern, or use your fingers. Either will work. Bake for 10-12 minutes. Let cool on pan for a few minutes before moving to a cooling rack.
Nutritional Information(according to MyFitnessPal for 2 cookies)
Net Carbs: 3g
Please note, these are fragile. Because it lacks the stability from coconut or almond flour they do break easily. Now, with that said, I am going to make another batch and use some dark chocolate to either dip the bottom half of the cookie in or drizzle it over the top. Also note, if you use Stevia in this recipe, as I did, DO NOT use the max amount. It is way too much. Start with a half cup, taste the batter after you’ve mixed it, and add more if needed till you get it to where you like it.
These are incredible, no joke! Been having a devil of a time keeping G-Man out of them!!! He says they almost remind him of the “real” peanut butter cookies. Nice to know I make fake cookies now. 😒 Kids lol!
Please let me know what you think below, share, pin, or reblog.
Have a blessed week!