Crockpot Chicken, Hamburgers, blueberry, raspberry, and blackberry Crepes #Lowcarb #Healthy #Lifestyle

cropped-FB.pngCrockpot Chicken

4 chicken thighs with skin

2 cups white wine

1 teaspoons base

1 cup water

olive oil

about 1/2 bag spinach

2 carrots

2 celery sticks




Brown chicken on both side in olive oil-I added some caribbean jerk spice. Place in crockpot.  Add wine. Simmer on low overnight.

The next morning: Add chicken base and 1 cup water. Saute carrots, garlic, onions, and celery in olive oil. Add to crockpot with spinach. Simmer on low until dinner time. The chicken with fall apart as it cooks.



1 pound ground beef

onion (chopped)


worcestershire sauce

parsley (finely chopped)

1 egg


Blend all of the ingredients together and cook on medium heat until done- I top mine with muenster cheese, lettuce, and green chile.


I couldn’t help myself. I had to do the crepes again-this time with a blend of blueberries, raspberries, and blackberries!

Breakfast- Brunch?:)
Author: Kelly Bejelly @ A Girl Worth Saving
Serves: 12 crepes
  • 5 large eggs
  • 1 cup water
  • 3 tablespoons coconut flour
  • ½ cup melted coconut oil plus 2 tablespoons for cooking
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ½ teaspoon cinnamon powder
  • 3 drops Protocol stevia (I used some coconut sugar)
Blueberry cream cheese filling
  1. To make the crepes combine the ingredients in a large mixing bowl and whisk until smooth.
  2. Heat a 12-inch skillet over medium. Lightly coat with coconut oil. Add ⅓ cup batter. Cook until underside of crepe is golden brown, 3 to 4 minutes.
  3. Loosen edge of crepe with a rubber spatula, then quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with coconut as needed.)
  4. To keep crepes warm set in an oven at 200 degrees until ready to eat.
  5. To make the blueberry cream cheese filling place the blueberries, water and seasonings in small pot over medium high heat and bring to a boil. Lower and let simmer for 10 to 15 minutes or until reduced by half.
  6. Add in the cream cheese and mix with a spoon mix until the mixture is smooth. Remove from the stove and set aside.
  7. Spread 1 to 2 tablespoons of the blueberry filling on each crepe down the center. Take one side of the crepe and roll it over the filling and continue rolling until you have a tube.



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