Paleo Crockpot Mongolian Beef - Once A Month Mom

Ingredients:

• 1.5 pounds beef flank steak, grass-fed, cut into stir fry sized strips
• 2 Tablespoons olive oil
• 0.5 teaspoons ginger, minced
• 2 cloves garlic, minced
• 0.75 cup coconut aminos
• 0.75 cup water
• 0.75 cup honey, raw
• 0.25 cup arrowroot powder
• 0.5 cup carrots, organic, shredded
• 3 green onions, organic, chopped

Directions:

Coat flank steak pieces in arrowroot powder. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.

Freezing Directions:

Coat flank steak in arrowroot powder. Combine remaining ingredients and place in freezer bag. Add steak to bag. Label and freeze.
To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

Crock Pot Chicken Fajitas

Crock Pot Chicken Fajitas  1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast or thighs
1/4 to ½ cup chicken broth, depending on preference (leave this out if you prefer a drier fajita filling)
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice
Lettuce for wrapping
Fajita fixings

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 4-8 hours (or on High for 4 hours) or until meat is shreddable. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on lettuce with your choice of fixings.
NOTE: You can forgo the salt, cumin, and chili powder and instead use

Slow Cooker Beef Brisket - Easy Paleo

• 3 1/2 to 4 1/2 lb grass-fed beef brisket
• 1 medium onion, diced
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 2 bell peppers, sliced
• 1 hot pepper, diced (optional)
• 1 tablespoon salt (Kosher, sea salt, celtic sea salt)
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional)
• 1 28 ounce can organic diced tomatoes or fresh tomatoes, diced

Instructions

1. If you are using conventional beef (i.e. not grass-fed) trim the excess fat from the brisket and place it in the slow-cooker.
2. Add the diced onions, garlic, sliced bell peppers, hot pepper (if using), salt, black pepper and red pepper flakes.
3.  Pour on the canned, diced tomatoes or your diced fresh tomatoes.
4. Cover and cook on low for 6-8 hours. (flexible)
5. Check seasonings and add more salt/pepper if needed, to taste.
6. Remove brisket from the slow-cooker and let it rest a few minutes. Slice and serve with some of the strained veggies and sauce. (It’s pretty “soupy” with all the juice from the tomatoes)

If you like to imagine yourself with your own show on the Food Network then you could take the extra step of searing the brisket in an oiled hot pan before throwing it in the slow-cooker. The browned beef always imbues the dish with a richer flavor. In this case, I do not bother with that step. For one thing, it’s not absolutely necessary. Secondly, it takes more time than I have in the mornings. And finally, I do not wish to smell like seared brisket while at work.

Crockpot Balsamic Roast - Lisa Murphy

Crockpot Balsamic Roast Cooking Time: 8 Hours
Serves: 5
Ingredients and Cooking Steps
2 Lb any roast, I used Top Round
1 Large Sweet Onion, sliced
8 Ounces Tomato Sauce
1/2 Cup Balsamic Vinegar
1/2 Cup Water
2 Tbsp White Wine
2 Tbsp Coconut Oil
Rub(Amount to your taste): Salt, Black Pepper, Garlic Powder, Onion Powder, Smoked Paprika
Season your roast on both sides generously with the spices listed above to your likingHeat your coconut oil in a large pan over medium-high heat, once warm sear each side of your roast for 3-4 minutesPlace your sliced onions in the bottom of your crock pot and put your seared meat on top of the onionsCombine your balsamic vinegar and tomato sauce in a bowl and mix well, then pour over your meat in the crock potAdd your water and white wine to your pan and de-glaze itPour this mixture in your crock pot as wellPlace the lid on, set to low and cook for 6-8 hoursEnjoy

Wine & Tomato Braised Chicken - Eating Well

Ingredients

• 4 slices bacon
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon fennel seeds
• 1 teaspoon freshly ground pepper
• 1 bay leaf
• 1 cup dry white wine (see Tip)
• 1 28-ounce can whole tomatoes, with juice, coarsely chopped
• 1 teaspoon salt
• 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
• 1/4 cup finely chopped fresh parsley

Preparation

1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
4. Variation: Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 diced medium red or green bell pepper and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add 2 cups shredded chicken, 2 cups sauce, 2 cups reduced-sodium chicken broth, 1 cup sliced okra (fresh or frozen, thawed), 3/4 cup instant brown rice (see Tip) and 1/8-1/4 teaspoon cayenne pepper. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

Tips & Notes

• Make Ahead Tip: Prepare Steps 1 & 2, cover and refrigerate bacon and sauce separately for up to 1 day. To finish, bring the sauce to a simmer and continue with Step 3. The cooked chicken and sauce can be refrigerated for up to 3 days. | Equipment: 4-quart or larger slow cooker

• Tip: If you want to use rice that is not “instant,” stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice, and an additional 11/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.
• Tip: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.

MOW - 9.2.12

Meal of the Week - 9.2.12

Tomato and Gorgonzola Cheese salad

Brown Sugar and Balsamic Glazed Pork

Brown Sugar Balsamic Glazed Pork

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/4 cup brown sugar

1 tablespoon arrow root

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

MOW - 6.11.12

Meal of the Week - 6.11.12

Crock Pot Chicken Cacciatore

Crockpot Chicken Cacciatore - Skinny Tastes

Ingredients:

• 8 chicken thighs, with the bone, skin removed
• 28 oz can crushed tomatoes (Tuttorosso my favorite!)
• 1/2 red bell pepper, sliced into strips
• 1/2 green bell pepper, sliced into strips
• 1/2 large onion, sliced
• 1 tsp dried oregano 
• 1 bay leaf
• salt and fresh pepper to taste
• 1/4 cup fresh herbs such as basil or parsley for topping

Directions:

Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Better method but requires more prep:  Heat a large skillet over medium-high, melt coconut oil and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, Little more coconut oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.

Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.

Serve with Spaghetti Squash 

Pumpkin Custard – Paleo Crockpot

Ingredients:
- 4 qt. crockpot

- 1 t coconut oil
- 1 15 oz can pumpkin (not the pie mix with other stuff in it - just the plain old pumpkin stuff)
- 4 eggs, beaten
- 1 1/2 cups coconut cream (put two cans of coconut milk in the fridge, and then carefully skim the cream off the top of them to get this)
- 1/3 cup agave nectar (yes, it's a lot for a paleo meal. make it once and a while.)
- 1 t cinnamon
- pinch cloves
- pinch nutmeg
- pinch salt
- 1 t vanilla

The Process:

Grease crock with coconut oil.

Combine rest of ingredients and cook on low for 3 hours

Easy Shredded Beef - PaleOMG

Ingredients

• 2-3lb sirloin steak (I bought it because it was on sale–buy whatever beef is cheap)
• 1-2 large yellow onions, sliced
• 1/2 cup chicken or beef broth
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon chili powder

Instructions

1. Pull out crock pot.
2. Put meat in pot.
3. Put broth in pot.
4. Put onions on top of meat.
5. Put spices on top of meat and onions.
6. Cover.
7. Put crock pot on low for 8-10 hours
8. Take 2 forks and shred that b*tch.
9. Eat it like you mean it.

Honey Ginger Apple Shredded Pork - PaleOMG

Prep time: 5 mins

Cook time: 8 hours

Total time: 8 hours 5 mins

Serves: 6-8

Ingredients

• 2lb pork shoulder roast (or any other roast you prefer)
• 1 yellow onion, sliced
• 2 apples, cored and sliced
• 2/3 cup beef or chicken broth OR water
• 1 tablespoon raw honey
• 2 tablespoons freshly grated ginger (use ground ginger if you don’t have fresh on hand)
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 2 garlic cloves, peeled and smashed
• 1 bay leaf

Instructions

1. Pull out your crockpot.
2. Add your broth or water, then onions, then pork, then apples then all your spices/garlic clove/and bay leaf.
3. Cover.
4. Cook for 8-10 hours on low or 6-8 hours on high.
5. Use tongs or a fork to shred your pork.
6. Consume. Warning: food may be hot.

Crockpot Mug Brownies – My Paleo Crockpot

(recipe adapted from Baker Gal's adaptation of Civilized Caveman Cooking's recipe)

- 4 qt. crockpot

- 2 - 3 mugs (the kind you got from your realtor that you really don't care about)

- 1/2 cup almond butter

- 1/4 cup honey

- 1/8 cup cocoa powder

- 1 t vanilla extract

- 1 egg

- dash salt

- 1/4 t baking soda

- dash pumpkin pie spice

- dash ground ginger (optional - use if you like an extra spicy kick to your brownie)

The Process:

Tell yourself you deserve a lovely paleo chocolate brownie.  You totally do.

Combine all ingredients in a bowl and mix well.  

Grease your mugs with some coconut oil, so your brownie doesn't get stuck all over the sides of the mug.

Pour even amounts of the batter in your mugs, and set them inside your crockpot.  Don't fill the mugs any more than about halfway full; the batter will REALLY rise and bubble over if you fill the mugs too full.

Cook on HIGH for somewhere between 1 hour and 15 minutes and 1 hour and 45 minutes.  It will depend on how fast your crockpot cooks and how gooey (or cakey) you like your brownies.  We like our brownies a bit gooier (is that a word?) and so I cooked it for right at 1 hour and 20 minutes.  A knife was mostly clean when I inserted it.

When they are done, turn your crockpot off, take the lid off and just let them cool.

Slowcooker Sri Lankan Chicken

·         5 chicken breasts

·         1 medium white onion, diced

·         1 knob of ginger, grated (about 2 tbsp)

·         4 thai chilis (I used two jalapenos and two serranos) - thinly sliced

·         4 cloves garlic

·         1 tbsp coriander

·         1 tsp turmeric

·         cayenne - a pinch if you like it mild up to 1/2 tbs to get it pretty fiery

·         1 tbsp curry powder (or 1/4 cup fresh curry leaves or 1 pandan leaf)

·         1 can coconut milk

·         2 tsp coconut oil

·         2 tbsp lemon juice

Instructions

1.    Get a large skillet going over medium-high heat (I am using cast iron) and

2.    saute your onions, peppers, and garlic in 2tsp of coconut oil until the

3.    onion starts to become translucent. Now add your spices and keep cooking

4.    until it becomes very aromatic and gets a little bit of a toasted smell -

5.    this will greatly enhance the flavor and strength of the spices.

6.    Take your vegetable and spice mixture and scrape it into your slowcooker.

7.    Pour in one can of coconut milk and your lemon juice. Mix well. Place your

8.    chicken breasts in the mixture and ladle a bit of the sauce over the tops.

9.    Cook on low in your slowcooker for 6 hours, or on high for 4 hours.

Crockpot Carnitas

(Serves 4)

Ingredients

·    5lbs of country-style spare pork ribs (or however many will fit in your crock pot)

·    2 large onions, diced

·    2 cups of diced tomatoes

·    2 cups of diced peppers

·    2 heaping tsp dried oregano

·    1 heaping tsp granulated garlic powder

·    1 heaping tbsp chili powder

·    2heaping tsp  cumin 

Instructions

Mix all dry spices in a small bowl. I use a heavy hand with the spices – season to taste.   Mix the diced tomatoes and peppers in a separate bowl.

Put down one layer of the ribs in the bottom of the crock. Sprinkle a spoonful of the spice mixture over the meat and spread around some of the tomato/pepper mixture. Top with onions. Make a second layer of ribs and continue until you are out of ingredients. I like to finish with ribs on top, not onions, so the layers are slightly uneven.

Turn crockpot to low and cook for at least eight hours.

Using a pasta-serving spoon, shred your pork ribs. This is the best use for a pasta-serving spoon ever. It allows you to pull apart the meat and remove the bones as well as any egregiously large pieces of fatty gristle.

Use this to make a hot salad, or serve alongside some cauliflower rice and cucumber slices. I especially like it as a salad because the cooking liquid can serve as dressing–no extra condiments necessary. My favorite is a hot salad topped with some avocado slices. It’s what’s for dinner tonight!   This freezes really well, too. Perfect for single-eaters or small families.

Crockpot Buffalo Chicken – Tricia

Ingredients

·        Boneless Chicken Breast - Cut into large chunks.

·        Your favorite Buffalo Sauce. 

 

Instructions
Place raw chicken into crock pot
Drizzle couple tablespoons of buffalo sauce and toss chicken (just enough to make the chicken slippery)
Cook on HI in Crockpot for approx 2-3 hrs (if using frozen chicken 4-5 hrs). Scoop out - into a separate container most of the water juices that fill the crock pot after cooking. You'll use this later. (Leaving all that water in there will leave you feeling like you could "wring" out the chicken). Use two forks to split up/shred the chicken. Once the chicken is shredded pour in the buffalo sauce and toss. You can add back some of the water juices a little at a time to keep the chicken moist.
Continue cooking on low for about another hour, then move to simmering. Great cold or reheated! Use as little or as much chicken as you want, I usually use a family pack of boneless chicken breasts and then there are leftovers! Unless of course, it's for a Crossfit party!

Slow-cooked pork roast recipe - Paleo Diet Lifestyle

Serves 4

Ingredients

• 3lbs boneless pork loin roast;
• 2 tbsp paleo cooking fat;
• 5 cloves garlic, minced;
• 1 onion, thinly sliced;
• 1 tbsp chili powder;
• 2 tsp ground coriander;
• 2 tsp ground cumin;
• ¼ cup apple cider vinegar;
• 1 ½ cups water or homemade stock;
• 1 14oz can whole tomatoes, with juices;
• 2 bay leaves
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Sprinkle all sides of the pork roast with a generous amount of salt and pepper.
2. In a large skillet over a medium-high heat, add the cooking fat and then sear the meat on all sides until it begins to turn slightly golden brown. Once finished, place in the slow-cooker.
3. In the same skillet used above, combine the garlic, onion, chili powder coriander, and cumin. Mix well, while scraping up the left over meat bits in the pan (adds great flavor!).
4. Add the vinegar to the skillet and allow it to come to a boil. Continue cook until the liquid is nearly all evaporated.
5. Finally add the water or stock to the skillet, using it to whisk up all the drippings and spices in the pan. Pour the whole thing into the slow-cooker with the pork roast.
6. Crush the tomatoes over the roast, followed by the tomato juices. Add the bay leaves, give it a good stir and adjust the seasoning by adding more salt and pepper, if needed.
7. Set your slow-cooker to low and cook for about 8 hours. Once the meat pulls apart easily and it is not too pink in the center it is ready to serve.
8. Discard the bay leaves, carve the roast in thick slices and serve with the cooking liquid as a sauce.

Slow Cooked Tri Tip Roast

Ingredients:

• Rub Paste Mixture:
• 2 tablespoons chili powder
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon dried leaf oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon onion powder
• Dash cayenne pepper
• Dash cayenne pepper
• Dash ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• ---
• 1 tri-tip beef roast, about 3 to 4 pounds
• ---
• Vegetables:
• 2 to pounds sweet potatoes, quartered or cut in 1 to 2-inch chunks
• 1 large onion, cut in wedges
• 4 large carrots, quartered or halved lengthwise and cut into 1 to 2-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried crushed rosemary
• 1/2 teaspoon dried leaf oregano or basil
• 1/2 teaspoon dried dillweed
• Dash dried tarragon
• 1 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

Combine rub ingredients; rub the roast all over and put in a food storage bag. Refrigerate and let marinate for 1 hour or overnight. Put potatoes, onion, and carrots in a 6 to 7-quart slow cooker. Drizzle with 2 tablespoons of olive oils and add the parsley, rosemary, oregano or basil, dill, tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat thoroughly. Place the roast on the vegetables. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
Serves 6.

Crock pot soup - Lee

Chop the following veggies and place them in the crock pot until it is 2/3rds of the way full.  Use your own judgment on some of the quantities below it will depend on the size of your crock pot:

• 1 medium onion
• 2-3 garlic cloves
• 1 medium yellow squash
• 1 medium zucchini
• 1 medium eggplant with the skin peeled off
• Handful of baby carrots
• 2 celery stalks
• 1 large red pepper

Once all veggies are in the pot add:

• 1 16 oz can of diced tomato
• 1 16 oz can of gluten free chicken broth (more broth makes it soupier, personal preference)
• Then add lots of spices, I use salt, pepper, gluten free chicken bouillon (in the soup isle), any combo spice you may have at home, sometimes cinnamon, curry would be good too. Mix this all really well so all the veggies are coated by spices and the sauce/broth.

Take a 2lb package of ground meat (beef/chick/turk) and make mini meatballs and lay them on top of all the vegetables. Cover and set to cook for 4-6 hours depending on how long you will be gone.

About one hour before it is due to be done open the lid and sprinkle about 1 tsp of baking soda on top, and gently mix the meatballs and the veggies.  The baking soda will cause foaming as it is cutting the acid in the tomatoes.

This recipe sounds hard but is so easy, any veggie combination will work but the key is the eggplant as it dissolves over time and thickens the soup.  It is a pure protein and carb meal any fat needed has to be added.

Lime Coconut Chicken Soup – My Paleo Crockpot

Ingredients:

• 6 qt. crockpot
• 4 cups chicken broth
• 1 can coconut milk
• Juice from 4 limes
• 3 T fish sauce
• 1 T chili paste (or chili flakes work, too - again, use as much or as little as you like and remember YOU CAN ALWAYS ADD MORE LATER but you can't take it out)
• 3-4 cloves garlic, finely diced
• 1 1/2 inch garlic, peeled and freshly grated
• 3 medium sized tomatoes, chopped into large chunks
• 8 oz. mushrooms, chopped
• 3-4 small sweet bell peppers (or 1 large red bell pepper), chopped
• 1 1/2 lbs boneless, skinless chicken thighs (more or less if you prefer - this makes a pretty hearty soup, so if you prefer a leaner soup, maybe only use a pound)
  
  Instructions:

1. Dump the first seven ingredients together in the crockpot. Mix them together. Voila! You have your soup base.
2. Chop up the rest of the ingredients and add them. We like our veggies to be bigger chunks in the soup, but to each his own; chop them up as you like.
3. Cut up the chicken and cook it on low for 4-5 hours, or until the chicken is fully cooked.